Tag Archives: bigboysoven

Inherited Recipes : Deliciously Hot Green Chicken

It had been a great Saturday, I had been eating and been cooking non-stop this evening for some friends at my studio. So what did I cook, , , , , you may ask? Well I did some recipes that I inherited from my late dad which are amazingly fabulous that can rock your taste buds . . . . . Don’t believe me, do try it yourself . . . . simple and amazingly presentable inside and outside the kitchen. One of them is the this deliciously hot Green Chicken with a fragrantly smell of laksa leaves, seasoning taste of ocean sundried shrimp, a thick sauce of fresh coconut milk , a hint sourness of refreshing lime and the fury hot green bird eye chillies.

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.

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A Close Encounter With Chef Zoran Djumic of Dubrovnik Restaurant – Solaris Mont Kiara

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In conjunction with its first year anniversary, Dubrovnik had hosted a special cooking demostration on Croation food to food tasting and I was one of the lucky ones that got an invitation to indulge on their new menu.

All the sumptuous recipes are the wonderfully innovative creations of Croatian Head Chef Zoran Djumic who has grown to love and know the Malaysian market well since moving to this country 12 years ago.

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Sugar Art Works With Chef Patrick Siau . . .

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Recently I was invited to a dinner and demostration of sugar art works by Chef Patrick Siau. This event was held at Swiss-Garden Hotel Kuala Lumpur in collaboration with Taylor’s College. The method of sugar art works inclusive of melting sugar to the right temperature and proceed to the hardening hardening at the right temperature where the sugar can be molded by hand. Got to warn as this processes are done at a high temperature which can burn your hands, therefore woollen glooves are needed. Every piece of the sugar art is make individually and then assemble.

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Chef Patrick Siau is also the recipient of numerous prestigious culinary awards, the most recent being Food Hotel Asia(Silver). Among the other awards that he has won include the Overall Champion in the La Classic Grand Prix 2004, Silver Medal in the Malaysia National Team Food & Hotel Asia 2006 Culinary Challenge, Malaysia International Bakery and Confectionary Challenge 2006 for Pastry Showpieces (Sugar Art), Overall Champion at the 2nd La Classic Culinary Grand Prix 2006 and Culinare Malaysia FOod Hotel Malaysia 2007 (Bronze)

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A pieces of hardened sugar at high temperature.

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Molding the harden sugar.

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The parts for assembling the dragon stand.

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Purple flower being assembled onto the stand.

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The Orange Dragon created by Chef Patrick Siau with sugar art.

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The creation of Chef Patrick Siau is awesome, getting to watch him making and assembling the dragon composition was a sure awesome experience. Can’t wait to attend his class one day . . . SidneyK

Endulging The Beauty of Mooncake . . .

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I visited the Prince Hotel & Residence Kuala Lumpur early this week for a Mooncake making demostration by Master Dim Sum Chef Loo Sai Wah of Tai Zi Heen Restaurant. . . got to tell you, it is really an honor to be able to meet the Master Chef of Dim Sum as I am truely a Dim Sum fanatic fan, my favourite Dim Sums are “Har Kau” & “Siew Mai” just like Kate Winslet & Leonardo DiCaprio both are so lovely and so desireable. Anyway my mission was to learn, understand and have my hands all over the mooncakes.

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Gosh . . . . an amazing variety spread of mooncakes waiting for me to taste . . . I just felt like I was an emperor at that moment endulging the mooncakes in my beautiful dining room. Sssssssssshhhhhhhhh…… I was a bit greedy as I had also set my eyes on this delighted golden orangy dessert just sitting infront of me, refusingly to leave me alone . . . . a chilled mango puree with vanilla ice cream, sago and pamelo . . . just exactly what I had in Hong Kong last year . . . so yummy especially you are a sweetie fan.

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The Chef in charge had already preprepared the chocolat whiskey with walnut ball fillings and the snow skin mixture waiting to roll on.

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Firstly Chef Loo roll the snow skin.

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Once the snow skin is rolled, chef divided it into a few sub rolls.

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Chef then roll the individual snow skin till flat forming a round flat snow skin.

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It was time to cover the chocolat whiskey and walnut ball with snow skin.

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The snow skin had fully covered the chocolat ball.

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Place the snow skin ball into the mold and gently press the snow skin ball into the mold to form the prints.

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Once completed, hit the mold gently to release the snow skin mooncake out of the mold.

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These were many variety of snow skin mooncakes such as chocolat whiskey, mango cheese cake, sweet corn lotus paste, vanilla custard & gummi bears and lavender with almond egg custard fillings.

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Oh! I was so lucky . . . as I got to taste other baked mooncakes available at the Prince Hotel, Kuala Lumpur such as the pandan & pumpkin paste with single egg yolk, white lotus paste with macadamia nuts and also my favourate one, five variety nut with rum and raisins. I truely felt this trip was so worth while and so fruitful as I was educated about the varieties of mooncakes available and yet get to experience the learning from the chef himself, Chef Loo.

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Chef Loo, I will definitely be back to see you again . . . but what I had in mind is to get you to teach me how to make the real Dim Sum . . . even if I need to report to the class at 5am in the morning . . . thank you Chef, SidneyK

Tai Zi Heen’s Mooncake Odyssey is at:

Tai Zi Heen
Prince Hotel & Residence
Kuala Lumpur
Tel No: 03-2170 8888 ext 8200 or 03-2170 8808
(1st August to 14th September)

ISETAN KLCC
Level 3
(26th August to 25th September)

For Him, The One I Love . . . . . XXX Rated!

Niel, our regular cake fan called and wanted to order some special request cupcakes for a birthday celebration with her husband and friends. She wanted something very very naughty and a wee bit special, yet xxx-rated. She insisted to have a square cupackes and plenty of exposure! . . .. yes she meant plenty of exposure but left them to our imagination. So this is what we had designed based on her request . . . . a bunch of lovely square cupcakes yet so uncensored . . . . .

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Wonder what will Niel’s next request . . . . . . . love Sunny Yaw

Mee Rebus & Rojak, Abdullah Mastan Ghani, Teluk Intan

Teluk Intan or Talunk Anson is a very famous town in Perak with it’s own famous leaning clock tower and situated along the river bank. I was there for a weekend and discovered this delicous Indian muslim noodle called “mee rebus” aka steam noodle situated in the heart of this little town.


All the delicious toppings such as curd soya bean, potato and fried crispy onion fritters.

This the delicious mee rebus coated with delicious spicy sweet tomato sauce.
This is rojak, which consist of the toppings without the noodle.

The weather was warm, indulge into a glass of mix scrapped ice is the best thing to do. A great thirst killer. A plate of mee rebus or rojak is only RM2.50 and it is a great bargain that you cannot find in Kuala Lumpur . . . . SidneyK

The Way to Indulge A Duck. . . . . !

AROMATIC & CRISPY DUCK

This dish is served and eaten in the same way as Peking Duck -wrapped in a pancake along with shredded spring onion, cucumber sticks and Hoi Sin sauce. I prefer to add spicy dry prawn chilli paste, very oishi delicious. In a restaurant, this dish can be much conviniently served than Peking Duck because a quantity of duck can be precooked in the marinade or cooking sauce and put aside. When required, they are simply deep-fried for 10-11minutes and served, bcause of th final deep-frying, the duck meat will invariably be crisper and without the care and precise timing required when preparing and cooking traditional Peking Duck.

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Ingredient

4-5lb duck
vegetable oil for deep-frying

Cooking sauce
6cups good stock
6tablespoons sugar
6slices fresh ginger roots
a bunch of spring onion
2/3cup soy sauce
4teaspoons yellow bean paste
6tablespoons dry sherry
6pieces star anise
1/2teaspoon five spice powder
1/4teaspoon pepper

Garnish
cucumber sticks
shredded spring onion
Hoi Sin sauce
pancakes

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Preparation

Mix ingredients for cooking sauce together in large saucepan. Clean duck thoroughly and cut in half down backbone. Place into liquid and submerge.

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Cooking

Simmer duck gently for 2hours. Remove from cooking liquid and leave to cool. When required to serve, heat oil, place duck gently in oil and fry for 10-11minutes. Drain well.

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Serving

Place duck on large heated platter. Serve by taking meat off the carcass at the table and wrapping it in pancakes together with Hoi Sin sauce, cucumber sticks and shredder spring onion.

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Cooking time: 2hours 10minutes
Serves: 6-8

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Gosh, I got to admit that I can have half of a duck all by myself, you must try this recipe as it is pretty awesoe, simple and yet not difficult at all. You can even prepare it a day earlier, just deep fry when need to serve. If not try at your nearest chinese restaurant or if you are in Petaling Jaya, you can drop by the CUBES . . . . . . yours SidneyK

Beauty, Artistic & Delicious . . . .

Gosh . . . . . it is not easy to find time this few days and I am sure you had been waiting to read my posting . . . . . this time, I managed . . . rather very lucky as I was able to indulge with the work of Marta Salinas . . . . a sculptor from Madrid who use medium such as silver and plated gold . . . . . . . can you imagine, pairing up with my japanese cream cheese tart . . . . . awesome, my pleasure . . . . .

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. . . born in Palma de Mallorca, 1963 . . . . make me feel younger . . . . graduated from the Madrid Superior School of Conservation, Restoration & Culture . . . . art-resotraion projects for the Royal Palace had kept Marta Salinas busy . . . .

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. . . her attention on sculpting had led her into creating lovey high-quality jewellery pieces . . . . which reflect her unique style and [passion for life . . . . her work is permanently on display at the Contemporary Art Museum – SBALUARD (Palma de Mallorca, Spain) and the Serra Museum of Modern Science (Mallorca) . . . .

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I see myself as an artist too . . . creating lovely desireable sweets . . . . being different . . . . being individualistic . . . . but yet Marta Salinas’s work is so inspirational . . . . beautiful . . . elegant . . . . female & male . . . . modern . . .

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. . . . having the chance to put both work together is so rare . . . . so beautiful . . . . beauty meets artistic and yet so delicious . . . . love Sunny Yaw

 

Amazing Bakes!

During the last baking class, I whipped up some desserts for my students for their coffee break . . . . . . . . it was a very refreshing lite strawberry mousse . . . . in this mousse I used a lot of fresh strawberries and blended them into puree . . . . . I am not sure about yourself . . . I prefer my desserts with a deduction of sweetness . . .
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. . . the mousse turned out to be very satisfying, refreshing and with a lovely pinkish in color . . . my students loved it . . . .

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. . . . . . . . lovely Sunny Yaw

Something To Desire . . . .

How can I not to have such desire . . . . . .such a strong wanting . . . . . . .not her but this delicous and awesome . . . . . . piece of dessert . . . . . just caught my eyes through my lenses . . . .

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Her name is Paradise of Pistachio and Rasberry . . . . . . longing to take her home was so strong . . . . . how can I sleep tonight without having a taste . . . .. . . .

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It will be such a perfect having her by my side . . . . . . a desired temptation!

Available at:
Temptation Cake Counter
Renaissance Kuala Lumpur Hotel

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