Klik GAMBAR Dibawah Untuk Lebih Info

Sumber Asal Berita :-

The Malaysian Insider :: Food

---

BBQ feast in a Chinese restaurant? Posted: 26 Aug 2011 04:44 PM PDT The Yorkshire pudding was just perfect; buttery and crusty. — All pictures by Eu Hooi Khaw KUALA LUMPUR, Aug 27 — Roast beef and Yorkshire pudding in a Chinese restaurant such as Chef Choi may sound incredible to some but its owner, himself a very versatile and talented chef, likes to spring delicious surprises on his guests. It may be a Thai dinner with duck noodles and all the killer sauces for the various Thai salads. It could be Hokkien noodles, a tiramisu or even a heavenly Cherry Jubilee for dessert. The BBQ Prime Rib was absolutely yummy. Fine Cantonese cuisine is what it's mainly known for, but here we were for its BBQ feast, Western style. We looked forward to a meat-filled evening ahead, but first we lined our stomachs healthily with this very colourful salad of cucumber, lettuce and tomatoes with a choice of lemon cilantro dressing, or a sesame shoyu one. The lemon cilantro won approval for its tart, yet mellow notes. The Yorkshire pudding was so yummy. These brown-edged saucer-like puddings had me having double helpings. I poured the brown sauce into the well of the pudding, and I got buttery, slightly crusty bites, sinking into a delectable soft centre, the sauce spilling over. For more carbs, there were the Boulangere potatoes, thin slices of potatoes layered with onions and herbs, baked with some stock. They tasted creamy and flavourful. The barbecue feast started out with the first meat of the evening – Pork Belly, Chef Choi style. The crispy roasted skin was detached from the meat which was moist and tender. A plate of this was cleared off in a jiffy, so good it was. Scrumptious seafood paella, you will want more than one serving. The BBQ lamb shank, well infused with rosemary, and with slivers of garlic tucked in the meat, tasted so good. The meat had a creamy, smooth texture, with the fragrance of the herb, and the almost subtle garlic. You would want to eat a lot of this. The question was what did we like better: the Prime Rib on the bone or the Steak Florentine. You could tell the difference just from the appearance of the two meats. I liked the darker, luscious Steak Florentine better, for the seared aroma and the texture of it. It's lovely with the bits of fat on it. On its own, you can't ask for a better cut than the prime rib. I remember all those amazing roasted prime ribs I have had in great hotel restaurants in the past. Snap peas stir fried with lots of chopped garlic was a healthy interlude between the meat dishes. I enjoyed these crunchy peas with the garlic clinging to each one. Like I said Chef Choi is not your usual Chinese restaurant. Seafood paella , cooked in a family-sized pan, turned up next. Cooked with Arborio rice and saffron, with prawns, squid, mussels and Serrano ham, it was scrumptious. The texture of the rice was just right, it had soaked up the tasty stock it had been cooked in, and rested for 10 minutes. We only had a tasting portion of this each, and I would go back to the restaurant for this in a heartbeat! A healthy salad of cherry tomatoes, cucumber and lettuce. We weren't as crazy for the Spaghetti a la Vongole, though it was al dente and had all the right flavours. Dessert was a Tart Tartin, served with a pouring cream. We drenched our portions with the delectable cream that still had dark specks of vanilla in it. It was ambrosial. We also had a taste of the fine mooncakes that Chef Choi makes for the festival. These are of white lotus paste, both the snow skin and the baked variety, with or without the salted egg yolk. You will need to book in advance for this barbecue dinner, which should be shared with five or 10 people, depending on what you order. There were 14 of us at the table, and for what was served, the food was ample. The cost: The Pork Belly is RM120, Steak Florentine RM240, Chilled Prime Rib on the Bone RM190, and Rosemary infused Lamb Shank RM160. Chef Choi is located at 159 Jalan Ampang, Kuala Lumpur, Tel: 03-2163 5866, website: chefchoi.com. It's non-halal.

Something Just Heavenly for Raya Posted: 26 Aug 2011 12:34 AM PDT The lovely Wau cake makes a great centrepiece on any Raya table. KUALA LUMPUR, Aug 26 — Molasses and egg white are alkaline, chocolate is acidic. It's important to know this because if you make a cake using pure chocolate, it will suck up all the moisture and you will end up with a very dry cake. "It's best made with high quality cocoa," said Nigel Skelchy one of the owners of Just Heavenly, and A Slice of Heaven. We were attending a masterclass at Just Heavenly's headquarters in Bangsar... what better way to introduce their range of Raya cakes and goodies this festive season. Nigel showing us how it's done. Yes, Nigel is the master baker and we his students got to lick the cake batter off the spoon (yes!). We were making a Spiced Date Fruit, and he explained the ingredients to us. It's got soft dates, prunes, raisins, molasses, spices and ground almonds in it. Fruits are acidic and baking soda added to the cake counteracts it. The mix  of dried fruits, unsalted butter, brown sugar, honey, orange juice, orange zest, molasses, cinnamon, nutmeg and salt are taken away to be boiled, then cooled and the other ingredients added before baking. This produces a moist, dense cake that tastes good and obviously keeps well. We had a tasting and loved it for its texture, light sweetness and fragrance of the spices. It says festive straight away, and a cake just as it is or finished with fondant icing, makes a great Raya gift. In between, Nigel showed us how to make Torrone or Chewy Nougat. It's a soft, nutty one, with dried fruits like cranberries, currants and raisins, with lemon zest, and Orange Flower Water making all the difference. The last is passed around and we breathe in this exotic Moroccan Orange Flower Water Making this nougat is an exact science; a sugar thermometer is needed to measure the temperature of the honey, glucose and granulated sugar set to melt over medium heat. At 155 degrees Centigrade, the heat is turned off and the syrup let to cool to 150 degrees Centigrade. The Angry Birds and Plants vs Zombies cupcakes ... so cute. While this is happening, egg whites and cream of tartar are beaten in the mixer, then the syrup drizzled slowly into it. More whisking and beating, and the paddle beater is coated with this thick, shiny mixture. There's the glorious scent of the orange flower. The roasted nuts and dried fruit are folded in, and the mixture poured into a tray, brushed with oil and cling filmed to be chilled for four hours. The paddle beater is passed around for everyone to get a taste. It tastes... well, just heavenly. Later we have the exquisite nougat, soft and lovely, the Spiced Date Fruit Cake, Sugee Fruit Cake, Chocolate Peanut Butter Cupcake and Chocolate Cake for tea. All these cakes are available for Raya. A Slice of Heaven (which is the retail store) and the parent company Just Heavenly have also come up with Centrepieces, a collection of delicious and pretty cakes that can be personal or corporate gifts for the Raya celebration. A Slice of Heaven has also launched its latest range of Angry Birds and Plants vs Zombies cupcakes. You can contact them at Jaya One, 03-79555212, Pavilion Kuala Lumpur, 03-21415150 or for Corporate Orders 03-22879866. For more information on the cakes, click here or here.

You are subscribed to email updates from The Malaysian Insider :: Food To stop receiving these emails, you may unsubscribe now.	Email delivery powered by Google
Google Inc., 20 West Kinzie, Chicago IL USA 60610

Kredit: http://www.themalaysianinsider.com