A Chocolate Journey at INTI International University and Colleges

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Chef Eliezer Campuzano & Chef Chris Koetke

A International Chocolate Day got me here indulging dishes made from chocolate by two exciting chefs, the Vice President of Kendell College School of Culinary Arts Chef Chris Koetke and INTI’s Executive Chef
Chef Eliezer Campuzano. Chocolate is definitely the food of the gods and definitely for a fabulous reason and I heard Chef Chris echoing during the class. I definitely agree. Chef Chris cooked a smoked chicken drizzled with black pepper chocolate sauce. As for Chef Eliezer Campuzano he showed us how he infused chocolate into his mole and also a delicious dense chocolate tart. The chocolate showcase was truly intense at the INTI’s School of Hospitality’s Kitchen located at Subang Jaya.

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Recipe Pressure Cooked Old Cucumber Soup

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In the Pressure Pot

I always have this old cucumber soup made with my pressure cooker and it is so simple to handle. Just one sizeable old melon, a few soup ribs, a half handful of red dates and a slice of dried sea snail. Within a short hour you will get to enjoy a delicious soup at you own home with great comfort.

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Dim Sum Feast at Si Chuan Dou Hua Parkroyal Kuala Lumpur

ParkRoyal Dim Sum
Dim Sum Feast at Si Chuan Dou Hua Parkroyal Kuala Lumpur

My present at an invited tasting of top notch dim sum that lunched few days ago at Si Chuan Dou Hua Restaurant Parkroyal Kuala Lumpur was such dazzling inspired. The dim sum prepared by Master Dim Sum Chef Peng Yi Chen was just inspiring and delicious. Our visit started with a kick off a three demonstration of dim sum making – Minced Chicken Dumpling in Chili Oil, Scallop Carrot Cake and Sichuan Dan Dan Noodle and a tasting glimpse of his dim sum.

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Recipe Steamed Tofu & Fish Paste with Philips Pressure Cooker

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Steamed Tofu & Fish Paste with Philips Pressure Cooker

I just love indulging a simple and yet delicious steamed beancurd and fish paste topped with lots of chopped scallion and fried onion and shallot oil and a splash of premium soya sauce. I had a similar dish for lunch somewhere hidden in Pudu and it was not cheap and the portion felt short. My craving started there and I decided to make it while dining in. It was simple and easy, while fried garlic, fried shallot and shallot oil can be done in advance.

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A Sneak Preview The Gourmet of A Journey Through Time VIII at Shook! Kuala Lumpur

Shook! Starhill Gallery
Canapes

A Journey Through Time VIII will be held this coming 21st November till 28th November 2014 featuring over 125 luxury brands and 20 of which are debuting in Malaysia. This eight nights Chef Matthew Ona, The Executive Chef for Shook! Kuala Lumpur and his team will be featuring the cuisine. At recent the management had invited us to have a glimpse and taste of the gourmet that will make its runway for that coming week. We were delighted and got ourselves seated and forking into them. That night was beautiful.

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Recipe Pressure Cooked Kimchi Jjingae

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The Ingredients

After having a week of eating out luxuriously, I think it is about to stay at home and to chain up for some home cooked gourmet. I had been juggling with the idea of having a bowl of Kimchi Jjingae as it does builds up ones appetite and the touch of having the present of vinegared soup is good for our digestive system. The soup is so sinful, tasty and delicious. So Sunday weekend I dished up a 20mins curry chicken, dragon chives omelette and kimchi jjigae (kimchi soup) . . . . it was a peaceful dinner and full of charming.

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Worldchefs Without Borders Charity Gala Dinner Malaysia

Worldchefs Without Borders Charity Gala Dinner

I waited for this Charity Gala Dinner upon knowing the food is going to stunning. Six outstanding chef parading their accomplished years of cooking expertise and plating them just right in front of you to indulge is sure damn once in a life time affair. I was glad to have been there that night to experience their individual creation, The Worldchefs Without Borders Charity Gala Dinner in conjuction with the celebration of The International Chefs Day 2014 where all funds raised will use to support the work of caring matters.

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Recipe Pressure Cooked Vinegared Pork Trotter

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Pressure Cooked Vinegared Pork Trotter

My favourite at all times, a bowl of homemade Vinegared Pork Trotter. Cornered my Philips pressure cooker we went for the a thrilling journey in making a pot of goodness. Its simple to make, not too difficult but you definitely need a few good basic ingredients and techniques. I used to just chuck in all the ingredient on a crockpot and fired them up but I was wrong.

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Charcoal at The Saujana Hotel

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Murraysland French Cut Rack of Lamb

I just love the new established and the new baby Charcoal located at the Saujana Hotel and this new premises had truly got me excited. Like myself, you will definitely be seduced and impressed with their new open grill station and the looked of whole grilled lamb slowly rotating was so damn chic and sexy especially someone who loves indulging good food and cooking like myself. Flushed with modern grills and flush with rustic deco I know I was on for a fabulous meal.

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The Ronnefeldt Cocktail Afternoon at The Smoke House Majestic Hotel Kuala Lumpur

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The Ronnefeldt Cocktail Afternoon

Having the pleasure of having a good cup of tea is truly classic yet having a teatail is just stunning. My weekend experience on this was truly unpretentious what’s more it had my best tasted Earl Grey tea, yes from Ronnefeldt. That afternoon tea ritual gathering was at The Smoke House Majestic Hotel and there were free flow of tea-infused cocktails and canapes.

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Recipe Pressure Cooked Zha Cai Szechuan Preserved Vegetable Soup

Recipe Zha Cai Soup at Sidney's Pantry 2
The Ingredients to make ‘Zha Cai’ Szechuan Preserved Vegetable Soup

I had been wanting to make this soup using a very basic and very affordable ‘Zha Cai’ Szechuan Preserved Vegetable. A vacuumed pack of ‘Zha Cai’ Szechuan Preserved Vegetable just cost me only RM1.90 and you get two of them which is plentiful. ‘Zha Cai’can be very salty and slight spicy, therefore I had it soaked over an hour in hot water to reduce its saltiness.

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Proud Janny at The Weld

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Fruit Curry with Crispy Chicken

My weekend Saturday morning was a great excursion into the centre of Kuala Lumpur with less traffic and had a fabulous lunch at Proud Janny, The Weld. I like the deco of this cosy place that kept to the basic and I even caught up with the comfort of a guni bag stool. The food here was definite a pleaser and to be praise, bring back those 70′s days taste of local delicacies. Their Fruit Curry with Crispy Chicken definitely won my applaud for having the perfect taste with wholesome selected fine ingredients, like the kampong bread chicken that was put into a fine play.

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