Tag Archives: Lemon Juice

Veg Fish Farm Thai Restaurant Jalan Ampang – Hulu Langat

Veg Fish Farm Thai Restaurant Hulu Langat 1
Veg Fish Farm Thai

Got very excited upon learning of my eating schedule, it stated that I need to eat up at Veg Fish Farm Thai Restaurant along Jalan Ampang – Hulu Langat. That is just terrific for a Saturday lunch and the weather was rather good for an outdoor food excursion. It was not a hot warm day but it was rather a moody day that suits a great drive out of the city and cross the green forest. It was about an hour drive out to this place from Petaling Jaya crossed over Ampang heading towards Hulu Langat village. It is about 4km from Ampang and just situated on the left of the road and very easy to notice as signboards are everywhere.

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Moutabal Lebanese Recipe from Al Amar at Epicure Malaysia 2011

Epicure Executive Chef Michel Karam
Executive Chef Michel Karam

I was totaly convinced it was really good when I saw the way he cooked, Executive Chef Michel Karam. He was truly loveable, a man with great dedication in creating his food. He maybe huge in persone but he was a soft spoken person when it came to conduct his cooking classes. Spoke with a great flare and a slight tongue twisted French accent. Nice.

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Restaurant LYJ Kampung Baru Sungai Buluh

Restaurant LYJ Roasted Chicken
Up Right Roasted Chicken

On my food quest at Kepong, it had lead me to cross over to the neighbouring area here at Sungai Buluh. This time I visited Restaurant LYJ.

It kept me staring at it. My pair of eye got frozen. A beautiful bird, graceful placed on the serving plate up right. It had such a great golden tanned, yes it was perfectly roasted with a crisp skin. Yes it was tuly a unique way of presentinmg, what more we ate in a different way. A pair of scissor was put into play to carve the chicken. Yet, Master Chef Paul Lee kept had more surprise juices flowing out. It was a lemon roasted chicken and it was really delicious. “It must an Italian influence roasting”, I told myself. It was such a display dish. We had one roasting but our next door table had two and I know why! yes it was really spectecularly delicious. A definitely must have. Something simple yet unique.

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AL-AMAR Pavilion MIGF 2010

Bloggers
Invited Foodies

It was a great weekend to start off, I set myself indulging delicious middle eastern cuisine at Al-Amar with a group of foodies. It was the Al-Amar’s Malaysia International Gourmet Festival (MIGF) Menu that caught our attention and it was something truly different than the usual. A scrumptious evening of Lebanese fine dining.

The Cold Mezze Palette

The menu festival at Al-Amar first introduce their cold mezze palette consist of Pink Hommos, Moustabbal with Avocado and Rocket Beetroot Salad. The Pink Hommos was truly interesting and too beautiful to look at. I like the colour and the taste was refreshing too, having it over my hand peeled pieces of warm pita bread was absolutely amazing delicious. It was perfectly done with mashed chick peas, sesame seed paste and the flavour was accelerated with a touch of special spices, lemon juice and olive oil. To be truthful, I don’t mind having another serving of this awesome snack. It was truly addictive! :)

Pink Hommos
The Pink Hommos

Mountabbal with Avacado
Mountabbal with Avacado

I found yet another interesting snack that I had before but with an interesting twist. I love moutabbal but finding mine with added mashed avocado was intriguing. Here this dish was prepared with mashed grilled eggplant with added sesame sees paste and flavoured with lime juice, fresh smashed avocado, garlic and olive oil. Yet it went very well with warm serving of pita bread.

Rocket Beetroot Salad
Rocket Beetroot Salad

The Rocket Beetroot served complimented both of the dips marvellously as it was really refreshing with mild sweetness and just simple light to have. The whole plate was so well incoperated and the cross tasting of the dishes on the plate was absolutely well calculated. I like it.

pita bread
Pita Bread

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SKYY INFUSIONS Not An Illusion, Real Infusion

SkyyInfusions_logo_color_pc

At a recent SKYY VODKA event, the opening act of transforming the actual fruits of citrus, raspberry and passion fruit into their respective tranquil and distinctive cobalt blue bottles only served as the curtain raiser for the real magic encounter with the newly introduced SKYY InfusionsTM.
During the gathering, the invited guests like myself were given the opportunity to sample a selection of specially prepared mixtures including the SKYY Infusions™ Citrus Cooler, SKYY Infusions™ Citrus Drop, SKYY Infusions™ Passion Fruit Maracujá Mélange, SKYY Infusions™ Campari Passion and SKYY Infusions™ Lampone Fizzante.

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AL-AMAR Pavilion Kuala Lumpur MIGF

MIGF Al-Amar

Al-Amar in Arabic means “the moon” is one of the restaurant listed on the Malaysia International Gourmet Festival that I had managed to fork my tastebud into their finest Lebanese cuisine, located at the Pavilion, Level 6, right exactly in the heart of Kuala Lumpur. The lovely ruby red deco caught my attention as I was walking into this restaurant, the spacious sitting had made me felt so truly pampered! :)

MIGF Al-Amar Interior1MIGF Al-Amar Malaysia Tatler
MIGF Al-Amar KebabMIGF Al-Amar Interior2

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Totally Japanese at Miyako

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Having to dine at one of Malaysia’s best restaurants is truly awesome and that is what I did last week, I was at Miyako, Sheraton Subang. Miyako is a Japanese restaurant with a classic modern Japanese interior which is simple and very inspiring. I was amazed that this restaurant was located behind the main building and felt like it was located inside a secret garden.

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This time I invited my friend Carol Rode from Perth to dine with us and we were so excited about the food and also did some catching up over a few cups of warm Japanese green tea. Dobin Mushi was brought to the dining table and was wondering why the waitress brought us another pot of green tea. Why…..? Well simply that the dish was served in a beautiful Japanese tea pot and a petite ceramic cup. In fact Dobin Mushi is a small tea pot soup infused with assorted seafood and mushrooms plus a chunk of lemon. All I had to do was to squeeze the lemon juice into the warm pot of soup. The taste was amazing, the aroma of mushrooms just burst inside my mouth going through my nasal and ended with sweetness and tangyness of the soup. It is a soup of perfection.

Dobin Mushi

Dining in a Japanese restaurant without sashimi is just not complete at all. To perfect the night, came Hamachi Sashimi and Miyako special and it was incredible. The plate was huge and the portion big too. The sashimi consists of yellow tail, salmon, tuna belly, white tuna (abura) and also tiger prawn. I just love my tuna belly also salmon… also all of them really, just amazed the cuts were very thick, fresh and delicious. Really captured my heart and so was the miyako rolls, filled with unagi, tempura prawn, soft shell crab, acavado, crab meat stick, mayonaise and coated with prawn eggs (ebiko).

Hamadi Sashimi

Sashimi1

takara bukuro

This maybe be a simple dish but it is incredible delicious for my standards. I am truely in love with this slightly sweet hinted soup that came with a bean curd skin bag filled with mince meat, chopped ginko, shitake and sealed with lily bulb.

tempura

It was so funny when this mixed tempura dish was placed on the table. Carol just can stop herself wanting to know what was the secret that makes the tempura stayed crispy as she can’t get hers done the same way at home. Well, guess we have to wait for the chef! The tempura was excellent and it came with tiger prawns, sweet potatoes, brinjal, lady fingers and seabass fish.

tori numban yaki

Tori namban yaki is the Japanese version of BBQ chicken. The boneless chicken meat was marinated in a special sauce for a day before being barbeque. When I had a bite into a piece, it was really good, so succulent and so well marinated.

codfish

Then came this lovely adorable and petite dish, pan fried cod fish served with green tea noodle and lemon grass sauce. I like the simple presentation and also the tangy soup( I suspect it must the magic tamarind). The cod fish was pan fried to perfection.

Gosh, the dessert was excellent, Matcha ice cream with azuki bean. The Azuki bean was cooked and sweeten exactly where I love them to be and the green tea ice cream was excellent as the bursting flavouring was so intense.

machaicecream

Before we end the night, we meet the chef who had prepared our delicious dinner, Chef Ronnie Wang. He was originated from Penang, mastered Japanese cuisine for nearly 22years and had been working under a well known Japanese Chef, the late Chef Tadashi Hajasi. Got to say at the end of the night, Carol got her question answered!

Miyako Japanese Restaurant
Sheraton Subang Hotel & Towers
Jalan SS12/1,
47500 Subang Jaya, Selangor.

miyako

Lemon Grass & Kaffir Lemon Mousse Cake


Prepare a 9inch cake mould and wrap it with aluminuim foil.
Prepare a digestive biscuit cake base.

Cake Base
100g Blended digestive biscuits
50g Melted unsalted butter


Top Layer: Lemon Grass Mousse

Creme Anglaise
180ml Milk
50g Egg Yolk
30g Granulated sugar
2-3stalk Thinly slice lemon grass

1.5envelops Gelatin leaf
10ml fresh lemon juice
150ml Whipping Cream


Bottom Layer: Kaffir Lime Mousse

Creme Anglaise
180ml Milk
50g Egg Yolk
30g Granulated sugar
3-4 Thinly slice kaffir lime leaves

1.5envelops Gelatin leaf
10ml fresh lime juice
100ml Whipping Cream

Middle Layer: Lemon Jelly

30ml Fresh lemon juice
15g Granulated sugar
135ml Boiling water
5envelopes Gelatin leaf

1.Prepare creme anglaise (Kaffir Lime)
Beat egg yolk witha hand whisk. Add in granulated sugar gradually.
Beat until pale yellow and stiff.
Heat milk with fresh kaffir lime leaves.(Heat infused the kaffir lime leaves flavour into the milk.)
Once flavour infused, strain the kaffir lime leaves and pour the boiling milk into the egg yolk misture and stir well.
Reheat the mixture again to 82C-85C, stir constantly to prevent it from sticking to the saucepan.
2. Add in soften gelatin and stir well. Let cool and leaves for later use.
3. Whisk whipping cream with electric mixer at medium speed until soft peak form.
4. Squeeze fresh lime juice in the whipped cream and fold well.
5. Pour in the creama anglaise and fold well to the mousse.
6. Pour the kaffir lime mousse to the cake mould and refrigerate for 1/2 hour.
7. Make middle layer lemon jelly. Melt granulated sugar and soften gelatin inot boiling water. Add in fresh lemon juice and stir well.
8. When it’s cooled down to around 40C, pour it on top of the cake and refrigerate for 1/2 hour.
9. Repeat step 1-5 to make lemon grass mousee. pour lemon grass mousse into the cake mould and refrigerate for 1.5hours. Decorate with chocolat leaves and lime or lemon peel prior to serving.

Yet another winning recipe. which you should try.

Big Boys Oven

Pickled Lotus Root

This is a very simple dish, yet delicious, very refreshing and suitable to endulge before starting having your dinner. This delicate dish is called pickled lotus root. All you need is some fine shreaded lotus root, washed and cleaned. Marinated it in salt for 5 minutes and wash off the salt. The marinate the shredded lotus roots with sugar, a bit of vinegar and lots of lemon juice ( if you like spice, you can put some fresh chillies)

Once ready you will notice that the shredded lotus root taste crunchy and with a hint of lychee taste. The next coming post, I will post my latest creation, mini Buddha jump over the wall (mini futt till cheong). So see you soon.

From myself, Steven Cheng

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