Tag Archives: Sesame Seed

Delicious Dim Sum at Xin Cuisine Concorde Hotel Kuala Lumpur

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Chef Ng Meng Loong

It was honored to meet him and hearing about his touches and creations within the Dim Sum circuit can be go breathtaking. Yes Chef Ng Meng Loong is known for creativeness and also maintaining the taste and flavor of his Dim Sum. His Dim Sum is a morning gourmet to die for and I was lucky to be able to taste his handmade Dim Sum creations.

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MIGF 2013 MIDORI Japanese Restaurant Marriott Putrajaya

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Malaysia International Gourmet Festival 01-31 October 2013

Just a few days ago I managed to catch up with the tasting of the Malaysia International Gourmet Festival 2013 at MIDORI Japanese Restaurant that serve delicious Tokyo-Style Japanese cuisine. I got to say I had been wanting to dine here at MIDORI as I heard lots of great reviews about their food. As usual with my tight schedule it was hard to schedule to dine here but at last I made it.

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Delicious Chinese Tapas Lunch @ Tai Zi Heen Prince Hotel & Residence Kuala Lumpur

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Chinese Tapas from Tai Zi Heen Restaurant

Tai Zi Heen is proud to present its Chinese Tapas menu at Prince Hotel & Residence Kuala Lumpur for the month of September and October 2011. Let’s check out what fabulous tapas there is with this promotion

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Little Yum Yum at Kota Damansara

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Little Yum Yum at Kota Damansara

I just love food. Don’t all of us. This time I get to taste one of the most exquiste food which just located nearby my place. I was alerted by Mrz Azlen my FB friend just recently over the Chinese New Year celebration. Mrz Azlen was raving about it, Little Yum Yum which located at the tip end of Kota Damansara.

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So when I got back early, I just can’t resist of not paying this eatery a visit! I did! Our table was filled with a variety of indulgence cuisine ranging from a variety of fresh herbs like lemongrass, gelanga, limau purut, ginger, laksa leafs, curry leafs and many more variation of local herbs and spices. Every dish was perfectly and uniquely crafted. Trust me, you will enjoy them like I did.

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West Meets East Macarons

Yet A True Flavored Taste

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I love this seeds as they can be mashed, crushed, ground and also dry roasted and they are sesame seeds. Sesame seeds are a fine source of calcium, iron and vitamin B, therefore they can provide a nutritional boost to our meals. There are two varieties of sesame seeds regularly used, white sesame and black sesame. This time I prefer to use black sesame and in Japan’s kitchen, they are used in combination with salt for sprinkling on rice and also with sugar in confectionary and this time I use toasted whole black sesame seed in my macarons.

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“A macaron – two airy, tender almond domes skirted with an iconic little ruffle and sandwiched together with a luxe filling – is a simple cookie and not especially difficult to make” Paris Gourmet the magazine of good living

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“GRIND the almond-sugar mixture very fine. The consistency of the BATTER changes slightly, depending on what you add to the meringue. THE CHOCOLAT variation has the loosest batter(because of the fat from the cocoa powder, as well as the nuts), the others are slightly stiffer but stillvery soft. THE MERINGUE will deflate once any fat is added, so don’t panic when that happens: You didn’t make a mistake.HOLD the pastry bag vertically and keep it low to form smooth even mounds. This type of BATTER keeps moving after you stop its flow, so factor that in when gauging the size of yur piped mounds. Practice makes PERFECT.” PARIS GOURMET the magazine of good living

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For Macarons
3oz almond flour
1 1/2cup confectioners sugar
1oz black sesame
1tsp vanilla essence
3nos large eggs white
1/4 tsp salt
3Tbsp granulated sugar

For Fillings
1cup lemon buttercream
1/4cup raspberry jam

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Grind almond flour and confectioner sugar in food processor.
Sift through a medium-mesh sieve into a bowl.
Stir in black sesame.
Beat egg whites with salt in a bowl with an electrical mixer at medium speed until hold soft peak.
Beat in granulated sugar, a little at a time.
Add in vanilla essence.
Fold meringue into almond mixture with a rubber spatula until incorporated.
Spoon half of the batter into the pastry bag. pipe 1 1/2 inch wide mounds of batter onto the baking sheet.
Let the macarons stand at room temeperature until light crust forms, 20 to 30 minutes.
Preheat oven to 300F.
Bake the macaron 20 to 25 minutes.
When macarons completely cool, fill the shell with raspberry jam in the centre and butterceam at the side of the jam.

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Lovely delicious macarons with a blended unique taste . . . . Love Sunny Yaw

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