Chef Martin Yan, the celebrated who hosted over 3,000 cooking shows, broadcast worldwide, a distinction certified Master Chef, a highly respected food consultant, a cooking instructor and a prolific author was in Kuala Lumpur for a series of cooking and culinary exoerience and it was his first time cooking in Kuala Lumpur just over the weekend and I got to the chance sitting in one of his cooking class thanks to GE Monogram.

His diverse talents have found expression in 30 cookbooks, including the award-winning Martin Yan’s Feast, Martin Yan’s Asian Favorites, Chinese Cooking for Dummies, Martin Yan’s Chinatown Cooking (intro by Julia Child), Martin Yan’s Quick & Easy, and his latest, Martin Yan’s China (a cookbook that documents his travels throughout the far reaches of China, and his culinary discoveries), just awesome!

Born in Guangzhou, China, to a restaurateur father and a mother who operated a grocery store, Chef Martin Yan possessed a passion for cooking at an early age. His formal induction into the culinary world began at age thirteen, with an apprenticeship at a popular Hong Kong restaurant. He refined his natural talent at the Overseas Institute of Cookery in Hong Kong, and then pursued an MS in Food Science at The University of California/Davis in the US. He discovered a flair for teaching when he became an instructor in the university’s extension program. In 1978, he pioneered a daily TV Chinese cooking show: the now classic “Yan Can Cook.” Infusing lessons with his characteristic warmth, humor and vitality, he quickly won a devoted following. He developed the show’s format into a culinary travelogue, featuring culinary hot spots throughout Asia.
A valued instructor at top culinary institutions, Chef Yan has taught at The Culinary Institute of America, Johnson & Wales University, The California Culinary Academy and The Chinese Cuisine Institute in Hong Kong. In 1985, he founded the Yan Can Cooking School in California and in 2007 founded The Martin Yan Culinary Arts Center, a unique international culinary academy for professional chefs in Shenzhen, China. Also a restaurateur, his Yan Can and SensAsian Restaurants offer inventive pan-Asian menus.

The recipient of numerous awards and honors, Chef Yan is internationally recognized as an accomplished chef among his peers. He has also captured the attention, admiration and hearts of millions of fans by spicing his cooking artistry and teaching with a personal ingredient: wit. Via television or in person, a session with Chef Yan proves invigorating as well as educational. Dedicated to dispelling the mysteries of Asian cooking, Yan furthers an understanding of these excellent cuisines, and the cultures that created them, with spirited lessons, fun and entertainment.

Yet another few simple appetising dishes set on the table were the tamarind beef with salted fish, steam garupa fish with mashed ginger, garlic and superior sauce, baby kailan topped with oyster sauce and pan fried garlic . . . follow up with my dessert, moist chocolate cake drizzle with duche de leche.

Sawadee Ka! On monday I attended a glimpse of a Thai function at Atrium Cafe and I was allowed my senses to traverse the Land of Smiles. This is going to be an extraordinary 10-day culinary feast at Pyramid Tower Hotel’s Atrium Café from 1 to 10 April 2009. I was introduced to their guest chef, Chef Wuttichai of The Sukhothai Bangkok’s esteemed Celadon restaurant, who will prepare the delicate taste of authentic Thai cuisine which will take the spotlight at Atrium Café’s daily buffet lunch and dinner with a flavoursome spread of appetisers, to the finest entourage of main courses and desserts.
Celadon at The Sukhothai Bangkok is one of the city’s most celebrated restaurants serving pure Thai cuisine. It was named the “Best Restaurant in Bangkok” by Travel and Leisure magazine as well as “The Best Restaurant in Bangkok 2006″ by Conde Nast Traveler 2006. The Restaurant’s chef is making a presence at Atrium Café to dish up an array of Celadon’s signature dishes, prepared in indisputable Thai style, to impart a piece of the award-winning Restaurant’s culinary experience.

I was informed that for starters there will be the spread of, place sun-dried shrimps, roasted coconut flakes, roasted nuts, chopped lime and ginger onto “chaplu” or betel nut leaves. Drizzle on some palm sugar sauce and wrap the filled leaves up nicely for refreshing enjoyment. Rich in nutrients, this appetiser known as Miang Kam is a Thai favourite and is believed to help in balancing the four elements of our body. Yam Som O Goong Sod is another must-try. This unique combination of pomelo salad with fresh water chestnut and prawns is usually served during summer in Thailand to eliminate heat from the body.

Alternatively there will be Plaa Nuea Yang which is equally sumptious too. Made up of salad with spicy grilled beef, purple eggplant and fresh mint leaves, the meat is primarily cooked with lime to unveil a tangy taste. Take delight in the wholesome Tom Khaa Gai, featuring chicken soup with coconut milk enhanced with fragrant spices such as galangal, kaffir lime leaves and dried small chillies for that extra zest.

In the curries menu, Gaeng Phed Ped Yang Sai Apple takes its pride of place. Bits of green apple compliment roast duck in a pot of red curry, giving a mildy sourish yet tangy sweet taste to the dish. There is also the all-time favourite Gaeng Kiewwarn Gai, also known as Green Curry with Chicken, to be accompanied by fragrant jasmine rice

I watched a ‘live’ action cooking as Chef Wuttchai serving up Phad Thai Nuea Poo Goong Maenaam Yang, a traditional fried rice noodle packed with tamarind dressing, crab meat and grilled river prawns, served with condiments such as fresh banana blossom and beansprouts.
Last but not least there will be the ever popular sticky rice with mango, Khao Niew Mamuang. This pleasantly delicious dessert is intricately prepared; carefully selected glutinous rice is marinated with coconut milk for hours until the aroma and flavour seep into the rice. Only ripe and juicy mangoes are chosen to go together with the delightful sticky rice.

Among other dishes making their appearance are Yam Som O Goong Sod (Pomelo Salad with Water Chestnut and Steamed Prawns), Laab Gai (Spicy Chicken Salad), Pla Phad Naam Prik Phao (Sauteed Fish with Sweet Chilli Paste), Phad Kaprao Gai,Nuea Rue Thalay (Wok-Fried Chicken, Beef or Seafood with Thai Omelette), Tofu Phad Chaa Prik Gaeng Daeng (Fried Tofu with Seasonal Vegetables and Sliced Rhizome in Red Curry Sauce), Khao Pad Maan Goong (Fried Rice with Coral Prawns and King Prawns), Tab Tim Krob (Water Chestnut Dumplings with Jackfruit in Coconut Syrup) and more.

PHAD THAI NUEA POO KUB GOONG MAENAAM YANG
Fried Rice Noodles with Crab Meat and Grilled River Prawn

Ingredients:

230 gm Rice noodles
1 1/2 teaspoons Vegetable oil
1 Onion, diced
1 teaspoon Minced garlic
12 pieces Fresh river prawn, peeled and deveined
1 cup Crab meat, shelled
1 tablespoon Tomato sauce
1 tablespoon Thai fish sauce
1 tablespoon White sugar
1 tablespoon Lemon juice
1 tablespoon White wine vinegar
2 Eggs, lightly beaten
110 gm Bean sprouts
1/2 cup Unsalted dry-roasted peanuts, chopped
1/2 cup Lemon slices
1/4 cup Coriander, coarsely chopped

Methods:

1. Soak the rice noodles in cold water for 15 minutes and drain. Cover noodles with hot water, and soak for 15 minutes. Drain and set aside.
2. In a wok, heat the oil, add the garlic and onion and saute until golden brown.
3. Add shrimp and crab meat, and cook. Stir in tomato sauce, fish sauce, sugar, lemon juice and vinegar.
4. Pour in the beaten egg, and cook without stirring until egg is partially set.
5. Add drained noodles, bean sprouts and peanuts, and mix well in a stir fry until all the noodles are coated with the mixture.
6. Transfer to a serving plate, sprinkle chopped coriander and serve with a slice of lemon.

“LAAB GAI” Spicy Chicken Salad with Crushed Roasted Rice and Fresh Mint Leaves

PLAA NUEA YANG” Salad of Spicy Grilled Beef with Eggplant and Fresh Mint Leaves

“YAM SOM-O GOONG SOD” Pomelo Salad with Fresh Water Chestnuts and Prawns

“GAENG KIEWWARN GAI” Green Curry with Chicken

“PHAD KAPRAO NUEA LAE KAI JIEW” Fried Beef with Chilli and Basil Leaves served with Thai Omelette

“TOM KHAA GAI” Soup of Chicken in Coconut Milk with Galangal, Kaffir Lime Leaves and Small Dried Chillies

“TOFU PHAD CHAA PRIK GAENG DAENG” Fried Tofu in Red Curry Sauce

“PLA PHAD NAAM PRIK PHAO” Sautéed Fish with Sweet Chilli Paste

“KHAO PHAD MAAN GOONG” Fried Rice with Prawn Fat and Prawns

“TAB TIM KROB” Water Chestnuts in Clear Dumplings with Jackfruit in Coconut Syrup

This is how the food been placed on my plate, something I can’t resist of not having, a tasty, delicous and authentic meal to indulge. just pure lovely.

Chef Wuttichai of The Sukhothai Bangkok’s esteemed Celadon restaurant was the guest chef and it was an incredible day as I was be able to meet up with him. Every successful chef do have this incredible story and not let alone with Chef Wuttichai himself. He grew up from a poor family background just outside Bangkok and cooking was something that he can’t do without. Cooking was just part of him, learning the basic skill of authentic Thai cuisine from his mum.
At a young age of 19yo, Chef Wuttichai venture into Bangkok and got himself a work in the kitchen and also putting himself to study the art of perfecting authentic Thai cuisine. Now he is only 24yo, he is already known for his spread of Thai culinary and have been to Jakarta, Singapore and now Malaysia to showcaes his talent. Chef Wuttichai is defintely an upcoming chef to watch and his food is definitely to die for! . . . . an incredible meet, Sunny Yaw

Indulge in the innovative flavours of The Sukhothai Bangkok
At Atrium Café’s daily buffet lunch and dinner
Between 1 to 10 April 2009
From 12.00noon to 2.30pm,
And 6.00pm to 10.00pm.
Buffet lunch is priced at RM45++ per adult
Buffet dinner at RM65++ per adult respectively
Children dine at 50% off at the Restaurant.
Advanced reservations are highly encouraged. Please call Atrium Café at +6… Extn. 6305.

Chef Mohd. Faizal is just only 34years old, a young innovative chef with more than 10years experience in culinary, specialising in malay cooking and heading the kitchen of Rempah Ratus Restaurant. He also had been working in many kitchen through his culinary journey such Genting Highland Resort, Pearl International Hotel, Summit Hotel and Mines Beach Resort.

One of the things that he can’t do without till today is his set of knives which had been following him all this 10years. He loves cooking especially having the chance to cook for Tun Mathir and also some royalty families but his top celebrity fan is his own mother! He advices young chefs to be more motivate, focus and dedicated to their work. One of Chef’s wishing list is to able to work with Chef Gordon Ramsey one day!

Here is the recipe that Chef Faizal would like to share with us, Bojari Rice.

Bojari Rice (for 2-3person)

Ingredients
A
500gm Rice
B
100gm Onion
80gm Garlic
50gm Ginger
80gm Lemongrass
80gm Candlenut
80gm Dried Shrimp
10gm Tumeric
C
150gm Ghee Oil
1.2litre Water
20gm Ginger Flower
8gm Screw Pine Leaf
30gm salt

Method
1. Blend ingredient B
2. Wash the rice
3. Saute blended ingredients till fragrant in a pot with ghee oil.
4. Add in rice, salt and screw pine leaf.
5. Add in water
6. Cook for 20minutes or until rice cooked.
7. Before serving, sprinkle the chopped ginger flower

OTAK-OTAK(Steam Fish Paste with Egg, Herbs & Spices)

Ingredients
A
500gm Fish Paste
B
50gm Onion
20gm Garlic
20gm Ginger
40gm Lemongrass
50gm Candlenut
C
50gm Dried Cilly(soaked and blend)
4nos Egg
10gm Rice Flour
5gm Tumeric Leaf
10gm Salt

Method
1. Blend all the ingredients B
2. All all the ingredients
3. Pour in a flat mould which had been layered with banana leaf.
4. Wrapped the mould with plastic wrapper.
5. Steam for 30minutes

Fried Chicken Rempah Ratus

Ingredients
A
1kg Chicken (cut into desire size)
B
100gm Onion
50gm Garlic
50gm Ginger
80gm Candlenut
50gm Lemongrass
30gm Fresh Tumeric
3gm Lime Leaf
C
40gm Dried Chilly(soaked and blended)
20gm Salt
10gm Sugar
2nos Egg

Method
1. Blend all the ingredient B
2. Mix all the ingredients.
3. Marinate the chicken for at least 3 hours before deep frying.
4. Fry till golden brown.

Pecal
(Assorted Vegetables with Spicy Peanut Sauce)

Ingredients
200gm Fern leaf(blanched)
300gm Kangkong(blanched)
200gm White cabbage(blanched)
200gm Young jackfruit(blanched & sliced)
200gm Long beans(diced)
6pcs Hard tofu
2pcs Soya bean cakes(sliced)
10 Boiled eggs (wedges)
500gm Pecal sauce

Method
1. Blanch cabbage and long beans.
2. Fry tofu and soya bean cake. Cut into slices.
3. Arrange all ingredients on a platter and serve with pecal sauce.

Pecal Sauce

Ingredient
500gm Peanut
100gm Cooking oil
120gm Shallot(peeled & blended)
50gm Garlic(blended)
50gm Ginger(blended)
150gm Red chilli(blended)
50gm Shrimp paste
150ml Tamarind juice
20gm Galangal(crushed)
20gm Salt
120gm Sugar
100ml Water

Method
1. Heat oil in apot and add in all blended ingredients. Fry unitil golden brown and add in chilli.
2. Put in crushed peanuts, tamarind juice, chrimp paste, salt and sugar. Simmer until gravy thickens.
3. Serve with pecal.

Pergedil Daging
(Deep Fried Minced Beef Ball with Egg)

Ingredients
500gm Minced beef
400gm Potato(boiled & mashed)
4 Eggs
20gm Red Chilli(chopped)
500gm Cooking oil
50gm Chinese celery
40gm Fried shallots
5gm White pepper
3gm Salt

Method
1. Stir-fry minced beef until dry. Leave aside.
2. Place mashed potatoin abowl and mix with minced beef. Season well.
3. Add in sliced Chinese celery and fried shallot. Mix well.
4. Roll the mixture into a small, round-shaped cake.
5. Dip beef cake in beaten eggs and deep-fry until golden brown.

Kambing Kuzi
(Braised Mutton in Tradisional Malay Spices)

Ingredients
(A)
1kg Mutton(cubed)
500ml Evaporator milk
150gm Kerisik
200gm Onion(sliced)
500gm Cooking oil
100gm Cashewnuts(fried until golden brown)
10gm Lime juice
200gm Tomato(wedged)
300gm Tomato puree
50gm Chilli
100gm Fried shallots
100gm Mint leaf
100gm Chinese parsley

(B)
150gm Briyani powder
50gm Ginger(blended)
100gm Chilli paste
80gm Green chilli(blended roughly)
80gm Red Chilli(blended roughly)
100gm Onion(blended)

Method
1. Mix mutton cubes with ingredients(B) and let it stand for 1hour.
2. Add in tomato puree, kerisik and salt.
3. Heat oil in a wok and saute sliced onion until tender.
4. Add in meat and water. Cook until the meat becomes tender.
5. Then, add in salt, milk, tomato, red chilli, green chilli, lime juice, cashewnuts, mint leaf, chinese parsley and fried shallots.
6. Stir well until the sauce thickens.

Kuih Lopes
(Steamed Pandamus Glutinous Rice with Grated Coconut)

Ingredients
1kg Glutinous rice
Pandanleaves(blended with 1 cup of water 5 pieces and strained. Keep water)
1 Coconut
1cup Gula Melaka
1cup Water
1/2teaspoon Salt
Few sheets Banana Leaves

Method
1. Soak glutinous rice in a bowl of water until it expands. Steam it until half cooked.
2. Mix and stir well with pandan water.
3. Wrap it in banana leaf to form a triangle shape.
4. Steam until fully cooked and keep it cool.
5. Boil gula melaka with water. Keep cool.
6. Grate coconut and mix with salt.
7. Coat the cool cooked rice with grated coconut.
8. Serve with sugar syrup.

All these lovely food was the hotel’s 30-man strong Malay cuisine brigade recollects their mothers; time-homoured recipes and uncomprising details in presenting a symphony of traditional delicaies, the chefs under the tutelage of Chefs Reduan Ahmad Tarju, Fazli Baharudin, Zulkiflee Zaharudin and Azzul Azmi, promise to make “Berbuka Puasa” with more than 200 dishes, an occasion to look forward to at Atrium Cafe every sundown from 1 to 30 September 2008.

COool Chefs just like Big Boys Kitchen . . . . . it was truely an experience to dine the food churned by the master chefs themselves! . . . . SidneyK

Sun & Surf Cafe from Sunway Resort Hotel & Spa is also serving this Ramadhan buffet from 1 to 30 September 2008, 6.00pm to 10.00pm nightly.

Price is RM88++ per adult and RM44++ per child at Sun & Surf Cafe and RM75++ per adult and RM37.50++ per child at Atrium Cafe.

For reservations or enquiries, your readers may contact (6-03) 7492 8000 Extn. 3169 for Sun & Surf Café or Extn. 6305 for Atrium Café.

Chef Zulkifly’s Neptune’s Catch

The signature dish, Neptune’s Catch was created by Chef De Partie, Chef Zulkifly or better known as Chef Zul, from the culinary team of Swiss-Garden Hotel Kuala Lumpur. Chef Zul has 13 years of experience in the hospitality industry and has held various key positions in 5 star hotels and restaurants in his early years in the kitchen.

He has garnered vast skills and exposure from his previous stint and training in Ireland in the Great Southern Hotel in Killerney for 2 and half years, where he specialized in the infusion of various ingredients to create sauces. The expertise which Chef Zul has acquired from attending the training in Ireland enables him to impart his expertise and skills to the rest of his culinary team in Swiss- Garden Hotel Kuala Lumpur.

Neptune’s Catch

Ingredients

80gm each Red snapper (2 portion fillet)
20gm Acar rampai
30gm Potato wedges
20ml Perchik sauce
20ml Tomato salsa

Preparation

Marinate the fillet. One with tom yam paste and one with basil and mixed herbs
Panfry fillets on both sides

Tomato salsa
Chop tomato, parsley and onions, add few drops of olive oil and combine. Set aside to rest before serving

Place fried potato wedges onto the plate. Stack the pan fried fillets onto the potato wedges and lace the fillets with tomato salsa and acar rampai. Lastly, drizzle the perchik sauce onto the fillets.

Ingredients

250ml Vegetable stock
50ml Tomato concase
20gm Garlic and shallots chopped
5gm Bay leaf
50gm Tom yam paste
100gm Cream
20gm Flour
Salt and pepper to taste
3 tbsp Olive oil

Preparation

Sautee shallots and garlic till light brown then add bay leaf. Add the flour and slowly pour in the tomato concase and vegetable stock and lastly add the tom yam paste and garnish with cream before serving.

Chef Wong began his career in 1995 gaining valuable experience working for various restaurants and 5 star hotels and resorts in Australia, Macau and Malaysia. Chef Wong specializes in oriental and Asian cuisine with particular emphasis on the best quality produce. Amongst his many stints, Chef Wong has gained exposure in the prestigious Swiss-Grand Resort & Spa Bondi Beach, Australia where he created a series of wine dinners featuring oriental and Asian creations. The chef joined the Swiss-Garden Group in 1998 as Chef de Partie at Swiss-Garden Hotel Kuala Lumpur and now his responsibilities include overseeing various operational aspects which includes kitchen management, menu planning and cost management

Swiss-Garden’s Caesar Salad

Ingredients
100gm Romaine lettuce
50gm Parmesan Cheese basket
10gm Chopped beef bacon
50gm Crouton
10gm Caesar dressing

Preparation
Croutons
50gm White bread (cubes)
2gm Chopped parsley and basil
30gm Olive oil
1gm Salt

Lightly fry the cubes of white bread with chopped parsley and basil until golden brown

Caesar dressing
1 Egg yolk
4gm Chopped garlic
5gm Chopped anchovies
10gm Dijon mustard
5gm White vinegar
10gm Olive oil
5gm Lemon juice
5gmParmesan cheese powder

Simply mix all ingredients together to form an emulsion and assemble the romaine lettuce onto the parmesan cheese basket. Drizzle the emulsion onto the lettuce and sprinkle the bacon and croutons.

280gm Lamb Rack (3 ribs)
200gm Mash Potato

Harrisa Marination

10gm Mint Leaf
10gm Chinese Parsley
10gm English Parsley
10gm Rosemary
10gm Thyme
10gm Basil
10gm Oregano
10gm Garlic Peeled
10gm Shallot Peeled
2gm Paprika
60ml Olive Oil

Method

1. Blend all harissa herbs with olive oil til fine. Marinated it to the lamb for 2 hours.
2. Seal the lamb in hot frying pan and cook in oven to your doness.
3. Garnish with stach and vegetables on plate.
4. Once the lamb is cook to your doness, debone it and slice to presentation.
5. Pour the rosemary sauce and ready to served.

Another winning dish from Master Chef Simon Sim which me crave for more and more . . .