Simplicity Pastry Chocolate Tartlet with Chef Gerald Maridet

Gerald Maridet

My most desireable dessert over the weekend would be having a cup of coffee over a dark chocolate tartlet. A fabulous bitter sweet chocolate. Having to try almost a lot of recipes and I found this one from Chef Gerald Maridet can be very overwhelming. Very decadent. Full of simplicity. Easy to follow.

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Big Boys Oven December Baking Class

It had been a truly busy week and we just had a cooking show over the weekend and it was fabulous, The crowd was huge and we had more than 300 audiences per session and we did two session. I just recently had my own facebook page: Big Boys Oven by Sunny Yaw Do visit me at my facebook and see my latest creation and me do the talking! :)

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For now the BBO Team is back and we are preparing to start off with our December baking classes.

Big Boys Oven Baking Classes @ BBO Studio, Kota Damansara

SATURDAY
4th December 9.30am – 12.30pm
Bake Macarons with Sunny Yaw
Fees: RM220

2.30pm – 5.00pm
Bake the OPERA cake with Sunny Yaw
Fees: RM150

SUNDAY
5th December 9.30am – 12.30pm
Bake Macarons(Italian Meringue) with Jared Chuah
Fees: RM220

2.30pm – 5.00pm
Bake Mille Crepe Cake with Jared Chuah
Fees: RM160

mille crepe
MILLE CREPE

Contact: 012 302 1269
email: bigboysoven@gmail.com

Belanga at The Empire Shopping Gallery

The Empire Shopping Gallery located at Subang Jaya was my next stop and I was to meet up with Zarina and her husband for a meal. Belanga was picked as we wanted to try out the Kelantanese cuisine. The place was simple and decorated with sophisticated “belanga” or cooking pots made out of clay. The space was also filled a marching of beautiful white painted chairs and the walls were filled with dark brown wooden paneling and luxurious crafted ‘songket”. They were so noticeable and were truly gorgeous.

Java Fantasy
Java Fantasy

Sardine Rolls Recipe

Ingredients A
1/2tin Sardines in Tomato
3cloves Garlic (minced)
2nos Shallot (sliced)
10gm Bird Eye Chilli (minced))
10gm Dry Chilli (soaked and minced)
200ml Cooking OIl
Salt & Sugar to taste

B
1loaf Bread
2nos Egg (whisked)

Method
1. Heat up the wok with 1 tbsp of cooking oil and stir in the garlic, onion and chillies.
2. Fry till fragrant.
3. Add in the sardines and cook it at slow heat till dry.
4. Trim the sides of the sliced bread. Fill it with a tablespoon of the cooked sardines and roll it.
5. Continue the same procedure with the rest of the sliced bread.
6. Heat up the wok and pour in the cooking oil for deep frying.
7. Dip the bread rolls into the egg and deep fried them till golden brown.
8. Serve them warm.

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Norman Musa Fires Up His Curries in UK & his Cookbook Winners

Hello all

It has been a while again since I last wrote about my ‘journey’. I have to say it has been mad crazy with my schedule in the last couple of months. I went back twice to Malaysia within 2 weeks. Not because I can afford it but because of my duty to promote Malaysian food in the UK.

In the last two months, I was busy with many cooking demos like Manchester Food & Drink Festival, Northwest Food Lovers Festival and also touring all Wing Yip Chinese Superstores in the UK. Started in Manchester, where I am based and then followed by Croydon, Cricklewood and Birmingham. The reception was overwhelming. What make it so good is the fact that I met many Malaysians who have lived in London for a very long time and some for more than 40 years and yet still craving for Malaysian food. They were very supportive knowing that I am promoting the cuisine and my cookbook ‘Malaysian Food’ in the UK.

Photo 1 - Manchester Food and Drink Festival 2010
Manchester Food and Drink Festival 2010

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A Cantonese Affair at Tai Zi Heen Prince Hotel Kuala Lumpur

Peking Duck
Preparing A Peking Duck

Early this month of November I was back at Tai Zi Heen to have myself indulging their remarkable Peking Duck. Not only it was deliciously well prepared Peking Duck, I had it only for RM1. It was such a great offer. All I did was to reserved a table with a minimum spending of RM300. I was lucky too as it was only for the first 8 dinner reservation nightly.

It was beautifully roasted and looked so crispy. The carving was truly attentive during the serving of the Peking Duck. Every skin was very perfectly calculated and sliced. The crisp skin of the Peking Duck was placed on the light thin pancake before rolling into a gigar like shape, together with match cucumber slice, spring onion and homemade hoi sin sauce. A bit into it was truly gorgeous, it was fragrant and tasty. I just loved it.

wrapping the pecking duck skin
Wrapping Matchstick Cucumber with Peking Duck Skin

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Best New Eatery SERAI EMPIRE at Empire Shopping Gallery Subang Jaya

Serai Empire
Serai Empire

SERAI is a name that always buzz in my head. I just love it’s lemony fragrant and taste that can burst inside your mouth which may work wonders. It is definitely an amazing herb that is being infused into our drinks, soups and curries. Yet here at Empire Shopping Gallery I stumbled upon an eatery by the name of Serai Empire. I definitely recognised this restaurant as it is run by Chef Najib who I interviewed few months back for the newspaper. Now he is heading this kitchen. His creations are so well recieved and I was told the restaurant is packed during weekends.

serai iced tea
Serai Iced Tea

Chef Najib yet another talented chef who had been abroad for more than 10years in perfecting his culinary. That was in Australia. Back here with his luggage of talent and together with the Taff family, Serai Empire was opened at Empire Shopping Gallery at Subang Jaya . With a simple and very laid back interior together with it’s delicious style of dishes, Serai Empire will definitely can easily charm it’s customer. I was there and I loved it. It was totally pampering.

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How to use RSS Feeds in iTalk Whoa!

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RSS Feeds are awesome as you can get news feed and updates on any topics that interest you fast and easy.

As for myself I don’t have to look out or have to check on what’s coming. It will just get delivered on headline, short summary and a link to the full text every time an RSS news fees is updated. It’s fabulous. Just awesome.

With iTalk Whoa! you may ask on how does it can benefit you. Well for example, If you have been worried about giving your name and email address to subscribe to any newsletter, the RSS feed in iTalk Whoa! has come to your rescue. Subscribing to RSS feed does not require you to do so. No more e-mails and no spams too. Your privacy is assured.

Secondly, you will get updates automatically on your iTalk Whoa’s account. While for those who have got used to bookmaking pages, this is no longer necessary. If you are a content owner or publisher, you are able to distribute your contents without being sent to the junk folder.

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Si Chuan Dou Hua Restaurant PARKROYAL Kuala Lumpur

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I had been here before as I can recall it was a business dinner and the food was really impressive. The Si Chuan Doi Hua Restaurant is located at PARKROYAL Kuala Lumpur is the third outlet of the Si Chuan Dou Hua chain of restaurant opened in 2003. The first one opened in Singapore at PARKROYAL on Beach Road in 1966 followed by the second branch at the panoramic 60th floor of UOB Plaza Singapore in 2002.

The other night I dropped by the restaurant with friends to taste the eight (8) course banquet dinner. I just admired the interior of this simple and yet elegant restaurant. It was very smartly organised with glass penaling making the restaurant look bigger with true comfort. Modern comfort dining chairs and tables were well in place while the ceiling can with hooked bright red cloth lantents. It was truly a beautiful decorated restaurant and admiring those displayed creamic plates and vases was what I did. Great pieces of collection

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The Amazing Tea Server

We were uniquely served with the restaurant’s signature tea. My jaw was wide opened when observing the tea server. The tea server had years of training, combining skills of Chinese Martial Arts, Dance and Gymnastics to perform elegant tea-pouring moves from a metre-long nose bronze kettle. I was told that the tea server had a degree in the art of tea pouring. It was truly a memorable dining experience. Everyone was excited upon every tea pouring. Just love Si Chuan Dou Hua

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The Restaurant’s Signature Eight Treasure Tea

The Chinese tea served by the tea server was the Eight Treasure Tea which contained Wolfberries, Red Dates, Chrysanthemum, Rock Sugar, Jasmine, Dried Longan, Billy Bob and Winter Oats. I was informed that it helps to cool down the body while able to flush out the oil in the oily food away from our internal system. The Chinese believes it has the healing effect to the body too. The Eight Treasure Tea from Si Chuan Dou Hua is at RM55++ that comes in a set box of 8 boxes.

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SAGANO Renaissance Kuala Lumpur Hotel MIGF 2010

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Selected Wine: Morton Estate Marborough Savignono Blanc & Hunter’s Marborough Pinot Noir

Dining with friends can be truly awesome over a refine dinner and with fabulous wine. Upon knowing that I always gets to enjoy and pampered whenever I am dining, Sagano is one of the restaurant that will always get me excited whenever I know I am going to dine there. Well it is simple, it is all about the creations of Chef Yasutoshi Ito. He is truly creative in combining flavours, texture and ingredients while his play can always be truly unique and refine. He definitely loves his food and his creation truly satisfying indeed and this happen on my recent dining at Sagano.

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Sauces, Dips & Tips by Lau Foo Sun

Sauces Dips n Tips

I found this book to be so irresistable upon finding that there are more than 350 handy recipes on sauces and dressings. It definitely will make my life easy and foremost it will definitely brings lots of variety of flavours into my daily cooking. It contains all sorts of sauces, dips and condiments for Asian and Western cuisine and even a section for sweet and savoury sauces for dessert.

I like the tomato sauces and I also found barbeque sauce that make my weekend fabulous. Easy to follow recipes are what I am looking and I found them on this book. From luscious satay sauce to tasty sambal belacan sauce are all irresistable, a must to try. Surpsingly I find it to be a great bargain as the book just cost RM39.90 that come with 420pages, compact and easy to hold. It’s a great book.

Sauces Dips n Tips Author

Foo-Sun Lauis a veteran food connoisseur, culinary and wine critic and judge as well contributor to food magazines. He firmly believes that sauces are an integral part of food be it Asian or Western cuisine and can make or break a dish. His advice is to start with a good basic stock and add a dash of alcohol to bring out the best side in a sauce . . . . . Sauces, Dips and Tips will help you to enhance foor to taste exquisite.

Foo-Sun has also published two books on wine , A Comprehensive Professional Wine Reference and Appreciationof Vines and Wines.

I got a copy of Sauces, Dips & Tips by Lau Foo Sun from Marshall Cavendish and I would love to give away to a lucky reader . . . . . I got this book now tucked nicely in the kitchen, Sidney Kan

THE POMELO Banjaran Hotspring Retreat MIGF 2010

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Water Pond at The Banjaran Hotspring Retreat

Ipoh is famous for limestone hills and natural caves. Even the beauties here are often associated with the purity water that they drink in Ipoh. One place in Ipoh had intrigged me on my recent visit. It was the Banjaran Hotspring Retreat located at Tambun, Ipoh.
It was an escape to a haven f relaxation and juvenation, Malaysia’s first integrated luxury wellness and spa nestled admist at a natural landscape of magnificient limestone hills, natural caves, pristine waterfalls, tropical jungle and natural geochemical hot springs that will capture your heart immediately.

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The Hotspring

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The Water Villa

There were about 25 luxurious villas that were camouflaged against a beautiful canvas of the tropical jungle and lake. It was breath taking scenery. I was excited when I was brief about the various type of wellness experience available at the Banjaran.

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A Private Pool within The Water Villa

As I checked into one of the villas, it was truly exclusively beautiful. The word pampering just kept buzzing in my mind. The sea blue tiled private villa swimming pool was so gorgeous, dipping into it is a must. There was also a private jacuzzi hidden behind the bathroom. The bedroom was truly spacious and comfy.

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The Pomelo

Next The Pomelo, the restaurant and a name acquired from a fruit that Tambun, Ipoh is famous for. It is like a large grapefruit but it is refreshing light, sweet and juicy. At the Pomelo you will defitely be pampered with spa cuisine which can be light and healthy comprising the flavours of organic fruits, vegetables, fresh seafood and premium poultry.

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MED.@Marche-Live MIGF 2010

wall menu

One of my favourite restaurant in Kuala Lumpur would definitely be MED.@Marche-Live overseen by a rising and dashing good looking chef, Chef Paul Lewis. This talent of this Aussie chef can easily be spotted through his MIGF menu, it was a well crafted seven course feast with individual taste and unique experience. Together with it’s a modern chic spacious interior, my whole dining experience that night was amazing beautiful. It was truly impressive.

Chef Paul Lewis

Chef’s creations had amazed me all the time till even now. My last dining experience was four months back when this dashing good looking hunk chef arrived in Kuala Lumpur, that night was a superb dinner and for this current MIGF, he had his creation spot on. It was flavourful, simple and most, it was superbly tasty. One of his dish was the Brodetto that had kept me wanting more. It was truly exotically addictive and so pleasureable.

Rufino Aziano Chianti Classico DOCG
Rufino Aziano Chianti Classico DOCG was paired with Chef’s creation.

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