Tag Archives: Heat Oil

Berbuka Puasa at Temptations Restaurant Renaissance Kuala Lumpur

Scrumptious satay - chicken & beef
Beef & Chicken Satay

Nor dragged me to have a wonderful meal recently at the Temptations located at Renaissabce Kuala Lumpur. I had been here once a year ago and I know I was up for an enjoyable meal. A modern chic restaurant yet with real appealing comfortable setting had made me wanted to stay even longer, great to have it buffet. Something I love to be especially dining with some close friends. As I walked in I just can’t help noticing the smell of the freshly grillied satay. It was such fragrantly sweet and biting into a stick was just heavenly felt, tender and juciy as always.

Kerabu Taugeh & Kerang
Beansprout & Cockle Salad

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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.

Hot & Fragrant Green Chicken 2

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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

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