Tag Archives: Thin Slices

An Artisan Dim Sum by Masterchef Yoon Kong Thye

Lai Ching Yuen Grand Millennium Kuala Lumpur Hotel Kuala Lumpur

chef Yoon Kong Thye Grand Millennium
Masterchef Dim Sum Chef Yoon Kong Thye

It had been sometime now that I had not been updating my blog but I am sure you would have caught me on my facebook (Sidney Kan). For a simple reason I had left my professorship and had been on light travelling. The destinations that had my foot marks were Langkawi, Bangkok and Jakarta. It was not soul-searching but rather a free and easy travelling. Seeing and eating were my objectives.

Back to this post, yet another favourite food tasting of mine I had recemtly. This time I caught up with a fantastic Master Dim Sum Chef Yoon Kong Thye who is based at Lai Ching Yuen Chinese Restaurant. He is a truly an artisan on what he creates best, a fabulous outstanding Dim Sum. Here, I got to confess that I had a fabulous time when I get to meet up with him at his open designed kitchen. :)

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MED.@Marche-Live MIGF 2010

wall menu

One of my favourite restaurant in Kuala Lumpur would definitely be MED.@Marche-Live overseen by a rising and dashing good looking chef, Chef Paul Lewis. This talent of this Aussie chef can easily be spotted through his MIGF menu, it was a well crafted seven course feast with individual taste and unique experience. Together with it’s a modern chic spacious interior, my whole dining experience that night was amazing beautiful. It was truly impressive.

Chef Paul Lewis

Chef’s creations had amazed me all the time till even now. My last dining experience was four months back when this dashing good looking hunk chef arrived in Kuala Lumpur, that night was a superb dinner and for this current MIGF, he had his creation spot on. It was flavourful, simple and most, it was superbly tasty. One of his dish was the Brodetto that had kept me wanting more. It was truly exotically addictive and so pleasureable.

Rufino Aziano Chianti Classico DOCG
Rufino Aziano Chianti Classico DOCG was paired with Chef’s creation.

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Din Tai Fung Pavilion

Din Tai Fung Pavilion

Din Tai Fung was ranked as one of the top 10 restaurant in 1993 by The New York Times and since then their franchise spread over to Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Singapore, South Korea, and the United States. In Pavilion Kuala Lumpur yet another new outlet of Din Tai Fung can be found that provides a bursting flavours of Taiwanese cuisine such as their addictive Xiao Long Bao, something that I can’t get it out of my mind. The food served here is strictly of quality check as to maintain a tip top delicious meal for it’s diners.

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Biscotti A Nutty Slice Biscuit

Something I Don’t Mind Sharing With You

B1

B2B3B5

Ingredients

(A)
4nos Egg white
130gm Sugar
pinch of salt

(B)
120gm Flour
30gm Rice flour

(C)
50gm Pistachio
100gm Walnuts
100gm Almonds
60gm Glace ginger

B6
Method

1. Whip (A) till stiff. Add in (B) and mix till well blended.
2. Add in (C) and mix till well incorporated.
3. Pour it into a greased annd lined loaf tin. Make 2 loaves (17x8x6cm)
4. Bake at 175C for 40minutes.
5. Let it cool and then keep in the freezer for 6hours or more.
6. Cut it into thin slices about 2mm thick.
7. Bake it again at 150C for 15minutes or till crisp.
B4

While I am away, I hope you will try this recipe at your leisure . . . Love Sunny Yaw

Fusion with Angel Hair Pasta II

Steam Chicken with Chinese Mushroom, Salted Fish on Angel Hair Pasta


Salted fish is some thing either you hate or you will adore and eat it. As for me, oh, I will melt with them. It is something I can’t describe about. They are so unattractive, ugly and looks so aging. But if the are well pampered and cooked well, they are gorgeous, a dish fit for a king . . . like myself and yourself! My mum like to cook them with vegetable over a thick coconut gravy of curry. Trust me this is something to die for.


Ingredient

250gm chicken breast
5 pieces of chinese mushroom
6 thin slices of prime meat of a salted fish (mackerel “tenggiri” fish)
5 thin slices of ginger
1 Tbspn oyster sauce
1 tspn fish sauce
1 tspn dark soya sauce
a dash of white pepper
a dash of salt
a dash sesame oil
a dash of corn flour
Angel Hair Pasta

Method

Marinate chicken, pre soaked chinese mushroon, salted fish with ginger, oyster sauce, fish sauce, dark soya sauce, white paper, salt, sesame oil and corn flour.
Steam for about 25 minutes.

Cook the angel hair pasta(to the amount desired) in a pot of hot water.
Once the angel hair pasta is cooked and drained. Top the cooked angel hair pasta with the steam chicken, mushroom and salted fish.

This is yet another simple and easy fusion dish to make. I am sure once you try those juicy chicken, you will hunger for more. Hope you like this one . . . Sidney

Restaurant De Hunan

I was introduced to this Hunan Restaurant by Chef Steven and was told that the dishes served here is gorgeous. I was told it is a must order for the Mao’s Pork and also the steam fish head with salted red chillies. So what I did? I step into this gorgeous eatery.


I had tasted Mao’s Pork when I visited Mao’s Restaurant in Beijing. This Mao’s Pork dish in Beijing tasted very different from what we usually get in Kuala Lumpur. It taste so soft, tasty and so succulent. Lovely! When I was at this eatery, firstly we were served with some unique tibits:

Seaweed Pickle

Lotus Root Pickle

Yummy thin slices Pig Ears


3 plates of tibits to start off with which is so delicious.

A lovely bowl of steam rice.

A skewered prawn top with black bean paste, lovely. Here we get bigger prawns but in Beijing the prawn is so micro small, lol!

“Lat Chee Kai” Hot Peppered Chilli Chicken

OMG! Mao’s Pork….authentic lovely! A must for Porkie lovers!

Pig’s Tail Claypot….. very delicious and with a touch of hot!

Oh! Lovely Hot Fish Head….. a must for hot lovers… “just like chasing the dragon”

Emperor noodles to be eaten with the fish head gravy…. fantastic!

If you are a porkie and also a fan of hot hot food, this is a place to be! Beijing on your doorstep!.

Restaurant De Hunan
No 2, Jalan Kuchai Maju 6
off Jalan Kuchai Lama
58200 Kuala Lumpur
Tel: 03-7987 9318
Opens: 11am – 11pm

From myself, Sidney

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