Saturday, October 4, 2008
Friday, September 12, 2008
Chef Mohd. Faizal is just only 34years old, a young innovative chef with more than 10years experience in culinary, specialising in malay cooking and heading the kitchen of Rempah Ratus Restaurant. He also had been working in many kitchen through his culinary journey such Genting Highland Resort, Pearl International Hotel, Summit Hotel and Mines Beach Resort.
One of the things that he can't do without till today is his set of knives which had been following him all this 10years. He loves cooking especially having the chance to cook for Tun Mathir and also some royalty families but his top celebrity fan is his own mother! He advices young chefs to be more motivate, focus and dedicated to their work. One of Chef's wishing list is to able to work with Chef Gordon Ramsey one day!
Here is the recipe that Chef Faizal would like to share with us, Bojari Rice.
80gm Dried Shrimp
150gm Ghee Oil
20gm Ginger Flower
8gm Screw Pine Leaf
1. Blend ingredient B
2. Wash the rice
3. Saute blended ingredients till fragrant in a pot with ghee oil.
4. Add in rice, salt and screw pine leaf.
5. Add in water
6. Cook for 20minutes or until rice cooked.
7. Before serving, sprinkle the chopped ginger flower
OTAK-OTAK(Steam Fish Paste with Egg, Herbs & Spices)
500gm Fish Paste
50gm Dried Cilly(soaked and blend)
10gm Rice Flour
5gm Tumeric Leaf
1. Blend all the ingredients B
2. All all the ingredients
3. Pour in a flat mould which had been layered with banana leaf.
4. Wrapped the mould with plastic wrapper.
5. Steam for 30minutes
Fried Chicken Rempah Ratus
1kg Chicken (cut into desire size)
30gm Fresh Tumeric
3gm Lime Leaf
40gm Dried Chilly(soaked and blended)
1. Blend all the ingredient B
2. Mix all the ingredients.
3. Marinate the chicken for at least 3 hours before deep frying.
4. Fry till golden brown.
Friday, September 5, 2008
(Assorted Vegetables with Spicy Peanut Sauce)
200gm Fern leaf(blanched)
200gm White cabbage(blanched)
200gm Young jackfruit(blanched & sliced)
200gm Long beans(diced)
6pcs Hard tofu
2pcs Soya bean cakes(sliced)
10 Boiled eggs (wedges)
500gm Pecal sauce
1. Blanch cabbage and long beans.
2. Fry tofu and soya bean cake. Cut into slices.
3. Arrange all ingredients on a platter and serve with pecal sauce.
100gm Cooking oil
120gm Shallot(peeled & blended)
150gm Red chilli(blended)
50gm Shrimp paste
150ml Tamarind juice
1. Heat oil in apot and add in all blended ingredients. Fry unitil golden brown and add in chilli.
2. Put in crushed peanuts, tamarind juice, chrimp paste, salt and sugar. Simmer until gravy thickens.
3. Serve with pecal.
(Deep Fried Minced Beef Ball with Egg)
500gm Minced beef
400gm Potato(boiled & mashed)
20gm Red Chilli(chopped)
500gm Cooking oil
50gm Chinese celery
40gm Fried shallots
5gm White pepper
1. Stir-fry minced beef until dry. Leave aside.
2. Place mashed potatoin abowl and mix with minced beef. Season well.
3. Add in sliced Chinese celery and fried shallot. Mix well.
4. Roll the mixture into a small, round-shaped cake.
5. Dip beef cake in beaten eggs and deep-fry until golden brown.
(Braised Mutton in Tradisional Malay Spices)
500ml Evaporator milk
500gm Cooking oil
100gm Cashewnuts(fried until golden brown)
10gm Lime juice
300gm Tomato puree
100gm Fried shallots
100gm Mint leaf
100gm Chinese parsley
150gm Briyani powder
100gm Chilli paste
80gm Green chilli(blended roughly)
80gm Red Chilli(blended roughly)
1. Mix mutton cubes with ingredients(B) and let it stand for 1hour.
2. Add in tomato puree, kerisik and salt.
3. Heat oil in a wok and saute sliced onion until tender.
4. Add in meat and water. Cook until the meat becomes tender.
5. Then, add in salt, milk, tomato, red chilli, green chilli, lime juice, cashewnuts, mint leaf, chinese parsley and fried shallots.
6. Stir well until the sauce thickens.
(Steamed Pandamus Glutinous Rice with Grated Coconut)
1kg Glutinous rice
Pandanleaves(blended with 1 cup of water 5 pieces and strained. Keep water)
1cup Gula Melaka
Few sheets Banana Leaves
1. Soak glutinous rice in a bowl of water until it expands. Steam it until half cooked.
2. Mix and stir well with pandan water.
3. Wrap it in banana leaf to form a triangle shape.
4. Steam until fully cooked and keep it cool.
5. Boil gula melaka with water. Keep cool.
6. Grate coconut and mix with salt.
7. Coat the cool cooked rice with grated coconut.
8. Serve with sugar syrup.
All these lovely food was the hotel's 30-man strong Malay cuisine brigade recollects their mothers; time-homoured recipes and uncomprising details in presenting a symphony of traditional delicaies, the chefs under the tutelage of Chefs Reduan Ahmad Tarju, Fazli Baharudin, Zulkiflee Zaharudin and Azzul Azmi, promise to make "Berbuka Puasa" with more than 200 dishes, an occasion to look forward to at Atrium Cafe every sundown from 1 to 30 September 2008.
COool Chefs just like Big Boys Kitchen . . . . . it was truely an experience to dine the food churned by the master chefs themselves! . . . . SidneyK
Sun & Surf Cafe from Sunway Resort Hotel & Spa is also serving this Ramadhan buffet from 1 to 30 September 2008, 6.00pm to 10.00pm nightly.
Price is RM88++ per adult and RM44++ per child at Sun & Surf Cafe and RM75++ per adult and RM37.50++ per child at Atrium Cafe.
For reservations or enquiries, your readers may contact (6-03) 7492 8000 Extn. 3169 for Sun & Surf Café or Extn. 6305 for Atrium Café.
Thursday, August 28, 2008
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.
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.
The Chef in charge had already preprepared the chocolat whiskey with walnut ball fillings and the snow skin mixture waiting to roll on.
Firstly Chef Loo roll the snow skin.
It was time to cover the chocolat whiskey and walnut ball with snow skin.
The snow skin had fully covered the chocolat ball.
Place the snow skin ball into the mold and gently press the snow skin ball into the mold to form the prints.
Once completed, hit the mold gently to release the snow skin mooncake out of the mold.
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.
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.
Tai Zi Heen's Mooncake Odyssey is at:
Tai Zi Heen
Prince Hotel & Residence
Tel No: 03-2170 8888 ext 8200 or 03-2170 8808
(1st August to 14th September)
(26th August to 25th September)
Monday, August 11, 2008
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.
vegetable oil for deep-frying
6cups good stock
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
shredded spring onion
Hoi Sin sauce
Mix ingredients for cooking sauce together in large saucepan. Clean duck thoroughly and cut in half down backbone. Place into liquid and submerge.
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.
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.
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