Tag Archives: Vanilla Ice Cream

KAPITI New Zealand Ice Cream Available in Malaysia

NEW ZEALAND’S ICONIC ICE CREAM KAPITI NOW IN MALAYSIA

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KAPITI New Zealand Ice Cream Launch

At recent I attended the launch of a delicious ice cream originated from New Zealand by the name of KAPITI. It was exciting session as the ice cream flavours showcased on that day had tempted it’s guests with such delight, so was myself.

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Seafood Wine and Dine at South Sea Seafood

The New Sea Cellar at South Sea Seafood Sets Out In High Spirits

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With a heritage dating back to the late 80s, seafood dining icon South Sea has once again, transformed the seafood dining scene with the introduction of its new wine and dine concept. Mirroring the gleaming row of fish tanks, South Sea’s latest piece de resistence – the Sea Cellar – is an impressive construction of stainless steel and slabs of glass. Yet this glass tank houses culinary delicacies of a different kind. Row upon row of specialty wines float in airy suspension in the cool climate-controlled interiors of South Sea’s stylish wine cellar.

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Award Winning Master Chef at Zing Grand Millennium Kuala Lumpur

AWARD-WINNING MASTER CHEFS DUO PRESENTS CONTEMPORARY FLAVORS OF CANTON

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Guest Master Chef Chan Kwok and Chef Chung Lap Fai at Zing Cantonese restaurant

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St Patrick’s Day Food Trail at Deutsches Gasthaus 5 Part Two

Deutsches Gasthaus 5 Roasted pork loin with GUINNESS® sauce
Roasted Pork Loin with GUINNESS® Sauce

Having so many superb dishes can be such a divine occasion, I felt just like having an awesome Christmas party but it is definitely a St Patrick’s Day. Got to give a huge applause to GUinness for organising such an amazing occasion. Already had a few gigantic dishes then came the Roasted Pork Lion with GUINNESS® sauce. The pork loin was lovely, truly moist and having such a tenderness texture had gave an awesome goodness feeling. I felt so blessed indeed. It was spot on. Guinness sauce infused the taste and flavour. Fabulous.

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Guinness St Patrick’s Day Food Trail at Deutsches Gasthaus 5 Part One

Deutsches Gasthaus 5 A

I am on a food trail with Guinness St Patrick’s Day and the first stop was at Deutsches Gasthaus 5 located at Bandar Manjalara, Kepong. A nice stand alone building, modern and very chic. I was the last one to arrive for the dinner but I was on time :). The place is easy to find, locate just nearby Tesco. I was well recieved by the host, Katherine. She was gorgeous.

I just love the comfi setting of this place, very lay back and relax. They were six of us dining that night Jennifer, Seet, Choi Yen, Alice, hubby and myself. I was told that we were going to taste a great exclusive menu from their kitchen and the chef plus the crew were a bit nervous on our feedbacks. Wow! Very intense! But we are always nice food critics.

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AVANTI Sunway with Chef Claudio Cucchiarelli

Eating the Imported Sea Bass cooked in Rock Salt 1
Indulging The Sea Bass

Having to dine in at Avanti can be such a spledid time spend. I particularly love the interior setting. Gorgeous. Easily I can infused into playing the role of an Italian mobster puffing away his Cuban cigar! Having a pair of bodyguard standing behind me definitely a must!

A pricy long coat is a must and cladding into a pair of exclusive Giorgio Armani suit is an essential. Isn’t it nice?

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REVERSE APPLE TART – Big Boys Oven Sweet Dessert

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An apple a day keeps the doctor away had triggered me into baking this lovely apple tart. Every time I visit the night market around my area I always able to find the abundance of this lovely juicy green apples. Therefore they had become my specimen this time as of it’s miracle values. I still able to recall how wonders it had effected Robb of Nuffnang. Robb went through this miracle green apple diet and had himself trimmed fit! If you meet Robb do check out with him.

I usuallly buy them in bulk and consume them in liquid form using my kenwood juice blender but this time I decided to explore having them as sweet dessert, I had it a tarty way! 😉 This is what I did with them.

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Warm French Toast Bread Butter Pudding | Big Boys Oven Sweet Dessert

I had a loaf of french toast bread in the cabinet which I bought yesterday at the hypermarket and was wondering what to do with it and dcided to have half of it on garlic toast and the other for dessert . . . . . . yup dessert, a warm french toast bread butter pudding, a recipe made so deliciously by Chef Donald Ho from Hong Kong. I had it served with a scoop of rich vanilla ice cream, a purely true indulgence.

bread pudding

Warm French Toast Bread Butter Pudding

Ingredients
165g French bread
540g Egg whole
95g Egg yolk
300g Caster sugar
3pcs Vanilla beans
750ml Fresh milk
750ml Cream

Method
1. Slice french bread and arrange onto the mould.
2. Mix together the whole egg yolk and sugar.
3. Warm up fresh milk, cream and vanilla pod.
4. Pour onto the egg mixture mix together.
5. Strain the egg mixture.
6. Pour over the french bread and bake at 190C, approximating 30 minutes.
7. Slice to desire amount for individual serving and best served with vanilla ice cream.

I had tasted this and it was marvellous, served warm with a scoop delicious ice cream . . . . . Sunny Yaw

Chocolate Cake with Cranberries and Raspberries Fillings

SIMPLE AND YET DELICIOUS

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 I came across this lovely chocolate cake recipe of Chef Johnny Chan, a well known Hong Kong based pastry chef. He is known for his passion in pastry and his creative ideas , techniques and the use of ingredients. For my bake this time, I had used deliciously moist dried cranberries instead of black sweet cherries and raspberry jam to ehnaced the taste of the chocolate. It is a very simple recipe and yet an ideal to serve this to your guests on a special occasion. This cake can be served cool and even warm over a scoop of lovely and delicious vanilla ice-cream. I am sure you will give this wonderful recipe a try this weekend . . . . yours Sunny Yaw

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Endulging The Beauty of Mooncake . . .

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I visited the Prince Hotel & Residence Kuala Lumpur early this week for a Mooncake making demostration by Master Dim Sum Chef Loo Sai Wah of Tai Zi Heen Restaurant. . . got to tell you, it is really an honor to be able to meet the Master Chef of Dim Sum as I am truely a Dim Sum fanatic fan, my favourite Dim Sums are “Har Kau” & “Siew Mai” just like Kate Winslet & Leonardo DiCaprio both are so lovely and so desireable. Anyway my mission was to learn, understand and have my hands all over the mooncakes.

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Gosh . . . . an amazing variety spread of mooncakes waiting for me to taste . . . I just felt like I was an emperor at that moment endulging the mooncakes in my beautiful dining room. Sssssssssshhhhhhhhh…… I was a bit greedy as I had also set my eyes on this delighted golden orangy dessert just sitting infront of me, refusingly to leave me alone . . . . a chilled mango puree with vanilla ice cream, sago and pamelo . . . just exactly what I had in Hong Kong last year . . . so yummy especially you are a sweetie fan.

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The Chef in charge had already preprepared the chocolat whiskey with walnut ball fillings and the snow skin mixture waiting to roll on.

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Firstly Chef Loo roll the snow skin.

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Once the snow skin is rolled, chef divided it into a few sub rolls.

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Chef then roll the individual snow skin till flat forming a round flat snow skin.

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It was time to cover the chocolat whiskey and walnut ball with snow skin.

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The snow skin had fully covered the chocolat ball.

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Place the snow skin ball into the mold and gently press the snow skin ball into the mold to form the prints.

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Once completed, hit the mold gently to release the snow skin mooncake out of the mold.

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These were many variety of snow skin mooncakes such as chocolat whiskey, mango cheese cake, sweet corn lotus paste, vanilla custard & gummi bears and lavender with almond egg custard fillings.

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Oh! I was so lucky . . . as I got to taste other baked mooncakes available at the Prince Hotel, Kuala Lumpur such as the pandan & pumpkin paste with single egg yolk, white lotus paste with macadamia nuts and also my favourate one, five variety nut with rum and raisins. I truely felt this trip was so worth while and so fruitful as I was educated about the varieties of mooncakes available and yet get to experience the learning from the chef himself, Chef Loo.

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Chef Loo, I will definitely be back to see you again . . . but what I had in mind is to get you to teach me how to make the real Dim Sum . . . even if I need to report to the class at 5am in the morning . . . thank you Chef, SidneyK

Tai Zi Heen’s Mooncake Odyssey is at:

Tai Zi Heen
Prince Hotel & Residence
Kuala Lumpur
Tel No: 03-2170 8888 ext 8200 or 03-2170 8808
(1st August to 14th September)

ISETAN KLCC
Level 3
(26th August to 25th September)

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