Tag Archives: Food Writer

Four Seas at Jalan Bangkung Bangsar

REFINED CHINESE CUISINE

smoked duck 1smoked duck
Luscious Smoked Duck at Four Seas

Dining at the Chinese here in Kuala Lumpur can be so easily sorted but finding a good one can be a slight task. But here I am having a fantastic and wonderful time indulging a fabulous Chinese gourmet with one of Malaysia most famous food writer Tan Bee Hong, photographer Khoo Su Ting and owner of Four Seas Edward Soo. The first dish the Smoke Duck itself did all the introduction. Smells good. Tasted so brilliant. Got me excited Got us all excitedly with such a bundle of joy. Pink. It was pink. I can’t imagine the smoked duck was slow baked over mustard, garlic and honey. It was such a beauty. . . . . soft in texture, intense with flavours. We were left raving for more. Definitely a must have dish if you are planning to dine here.

read more »

ZING Grand Millennium Kuala Lumpur MIGF 2010

bamboo basket

It maybe look like a normal lunch date but I was in for a surprised. It was a simple story, a close friend of mine who is a food writer wanted to try out some authentic Chinese cuisine and requested me to arrange something as she was away abroad at that time. She also promised to bring along a special guest. One of the restaurant that I would like to try was Zing as I had meet one of their Dim Sum chef recently at the Epicure. I make the arrangement and we meet up.

It was my first time at Zing. Fabulously decorated with cozy modern back drop. I just felt so at home. I love the furniture especially the chairs but the one that caught my attention was the open concept Dim Sum Kitchen. So equip and so exciting to see, having chefs in action can truly alluring.

table setting

I felt excited upon knowing that Chef Leong Weng Heng will be cooking our lunch. Yet another well know chef in town especially known for his skills in Chinese cuisine, best known for his fish dishes. He also believes in presenting his food with less salt, less sugar and less oil.

read more »

Nikko Hotel Dim Sum Class with Chef Lo Tian Sion

Chef Lo Tian Sion

Dim Sum as breakfast? Why not make you own personalized Dim Sum?” I was told by the lady sitting across me while sipping her petite cup of chinese tea. “Sounds interesting, definitely exciting” I told myself quietly. Indulging such gourmet at home lazily over the weekend will defitely be the right choice with family members and even some close friends.

So a week ago I was invited to attend a Dim Sum class at Nikko Hotel wth Chef Lo Tian So, I could not turn it down even with such a full tight schedule I had recently. Well I had been busy preparing my new classes, photo shooting, interviews, baking and also a few new projects.

Sunny Yaw
My Dim Sum!

read more »

Pages: 1 2 3

Grand Imperial at Bangsar Shopping Centre

Grand Imperial BSC 1

For a foodie like myself I just can’t resist of not attending an invite especially when it comes to a delicious chinese meal, I just love Chinese . . I mean Chinese cuisine. This time I was invited to lunch at Grand Imperial Restaurant at the Bangsar Shopping Centre.

read more »

Pages: 1 2 3 4 5

Toasted Almond and Strawberry Jam Cookies Sandwiches

Sandwich cookies sound like a really good deal as they come in two cookies plus a filling. Isn’t it a real bonus. Sandwich cookies have slightly longer ingredient lists than single cookies, but their fillings are all fast and simple, and these cookies are familiar and easy to make. They just look like something special. You can use quick frosting, chocolate and cream trufle fillings, jam and ice cream provide a lot of filling choices, and they can be mixed and matched with other cookies.

Sandwich cookies lend themselves to a two-steps or do-ahead preparation, make the cookies one day and fill them the next day. Any of these sandwich cookies can be wrapped individually and frozen for up to a month.

The craving for sandwich cookies had me stumbled onto this book entitled, “Big Fat Cookies” by Elinor Klivans. Elinor Klivan ia a notable cookbook author and food writer who has published articlesfor Bon appetit, Fine Cooking, Eat Well and the Washington Post. She is also a formet pastry chef, she is a member of IACP and lives in Candem, Maine. In her book there are 50 different gigantic, crispy, chewy or fancy-pants-sandwich version to choose from, but my favourate one will be the maple cranberry oatmeal cookies, absolutely marvellous, delicious and so adorable. But in this post, I would like to share this recipe that I had tried, the toasted almond and strawberry jam cookies sandwiches. They are really ideal for afternoon tea or even with a warm cup of coffee which I always prefer, a cup of illy espresso.

The shape of these jam-filled almond cookie sandwiches is limited only by your choice of cookie cutters, circles, rectangles, heart and stars are all good choice. If no cookies cutters, just cut the dough into neat rectangules or squares. The top cookie has a hole cut of its centre and is sprinkled with powdered sugar, so the bright jam shines though a white sugar-dusted top. Seedless rasberry, blueberry or blackberry jam make other good filling choices.


2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup powdered sugar, plus extra for dusting
1 teaspoon vanilla extract (monin syrup)
3/4 teasppon almond extract (monin syrup)
1 cup (about 4 ounces) whole blanched almonds toasted and finely ground
6 tablespoons strawberry jam

Sift the flour and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and 3/4 cup powdered sugar until smooth and slightly lightened in color, about 1 minue. Stop the mixer and scrape the sides of the bowl as needed during mixing. On slow speed, mix in the vanilla, almond extract, and ground almonds. Mix in the flour mixture just until the flour is incorporated and the dough holds together.

Divide the dough in half and form into two 6-inch disks. Warp each one in plastic wrap and refrigerate the dough until it is cold and firm enough to roll, about 40 minutes.

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

Remove one piece of dough from the refrigerator. Put the dough between 2 large sheets of wax paper and roll it into a rectangle about 12 by 8 inches and 1/4 inch thick. Remove the top piece of wax paper and discard it. Use a cookie cutter to cut out 3 1/2 inch circles (or any shape you like) from the dough, leaving the cookies on the wax paper. Turn the wax paper over, peel off the paper and use a metal spatula to help palce the circles 1 inch apart on one of the preparedbaking sheets. (The cookies do not spread much.) Set aside the dough scraps. Using 2 clean pieces of wax paper, roll and cut the second piece of dough. Gather together all of the dough scraps, forming a smooth disk, and repeat the rolling and cutting process. You should have 20 cookies.

Cut a 1 inch circle (or other shape) from the centre of half of the cookies and remove these circles from the cookies (the wide end of a pastry tube works well for cutting the circles). The dough “holes” can be baked along with the cookies for snacks.

Bake the cookies one sheet at a time until the edges are light brown and the tops firm, about 18 minutes. Cool the cookies for 15 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool completely.

Turn the cookies without the holes botttom side up. Leaving a 1/4 inch edge, spread a rounded teaspoon of jam over each one. Sift powdered sugar over the cookies with the hole and place them on top of the jam-covered cookies.

The cookie sandwiches can be stored in a tightly covered container at room temperature for up to 3 days.

I love and adore this cookies as the scent of almond will bring the freshness in you and sweetness of jam makes you feel so divine. I hope you will give it a go soon as festive season is just so near.

Love Sunny Yaw

Related Posts Widget for Blogs by LinkWithin