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The Malaysian Insider :: Food

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Rule Britannia: A celebration of British classics at Delicious Posted: 12 Oct 2012 04:17 PM PDT The recipe for the Cornish Pasty comes from the Cornish Pasty Association in Cornwall! KUALA LUMPUR, Oct 13 — The Cock-a-leekie, a traditional Scottish soup that dates back to the 16th century, had a shot of sweetness from prunes which gave a nice balance to the savoury soup. It seems like a surprising ingredient in a soup of chicken, leek, rice, garlic and thyme, but it balanced out the taste profile beautifully. Perfect fish fingers... yummy. This classic soup is part of the two-month long British promotion at Delicious. On the menu are lots of British favourites like the Cock-a-leekie and of course, fish fingers. The flaky, perfectly-fried fish fingers were plated on top of coarsely mashed up mushy peas. I thought the sweet peas were a perfect pairing with the fish fingers. There were rosemary scones sitting in a lamb stew in the Lamb, Carrot and Rosemary Cobbler. It makes for a hearty, satisfying meal and I just loved the scones which were redolent with rosemary. It was amazing dipped in the delicious braised lamb stew, which I happily slurped up. The lamb was tender, almost melt in the mouth. After this was the Steak and Onion Pudding; cut into the soft buttery pastry, and the robust aromas of beef with onions waft up. Drizzled with an onion sauce, it was scrumptiously beefy. There were cubes of squash and zucchini in the pie as well, for even more contrasting textures. Lamb, Carrot and Rosemary Cobbler... the scones in it are absolutely delicious. Asked about the pastry later, E&O's group creative chef Steve Allen, a true Brit no less, explained that he had tried unsuccessfully to get the suet needed for the pastry here. "It's a butter pastry which I made with self-raising flour," said Steve. "The pudding was steamed for five hours, and rested overnight before being served."  No wonder the rich pastry tasted so good. According to the chef, the steak pudding was originally done with oysters and kidneys. Chef Steve Allen... a celebration of some British classics. Bemused that we liked it so much, the chef, who has been enjoying our local food such as curry laksa, added: "British food is quite heavy and starchy." Steve joined the E&O after a 10-year stint at London's Gordon Ramsay at Claridges, where he was the head chef. Next up was the Fish Pie with a modern twist. This had salmon, sole and tiger prawns in a béchamel cheese sauce.  It was rich and heavy. I felt it was screaming for a salad to accompany it so you might want to order a side salad to go with this very rich-tasting pie. The recipe for the Classic Beef Cornish Pasty came from the Cornish Pasty Association in Cornwall. "You can't change it," said Steve. The authentic Cornish pasty is "D" shaped and is crimped on one side, never at the top. It has a chunky beef filling which Steve has faithfully adhered to, with onions and potatoes. It's like a giant curry puff, except this one has been glazed with an egg wash, then slow baked in the oven. I would have preferred a lighter pastry but tradition is tradition. Rhubarb Crumble and Custard... amazingly good. I had been looking forward to the Rhubarb Crumble and Custard for dessert, and it was simply scrumptious.  The crumble was buttery and slightly crunchy, while the juicy rhubarb had some ginger in it. The custard brought together both the sweet and tart flavours. At first I had mixed feelings about the Mixed Berry Summer Pudding and Cream. But all was forgotten with one taste of the pudding of strawberries, raspberries and blackberries. The fragrance of the berries and balanced flavours of the soft pudding was delightful. So if you are keen for a taste of British, head on over to your nearest Delicious restaurant.

Century eggs, love ‘em or hate ‘em! Posted: 12 Oct 2012 02:13 AM PDT KUALA LUMPUR, Oct 12 — Firstly, if you have got any concerns regarding century eggs (and I think I might know what your concern is), let me assure you they are NOT made by soaking eggs in horse urine. In fact, they were never ever made this way. Century eggs are actually made by packing eggs with a mixture of clay, ash, salt, lime and rice hulls for several weeks as a method of preservation. Also known as thousand-year egg or millennium egg, century eggs are a popular ingredient in Chinese cuisine, where they are either consumed as is or accompanied by other ingredients. The preservation process it undergoes results in its whites turning into a gelatinous dark brown with little flavour, whereas the yolk becomes a dark greyish-green with a creamy, savoury flavour. The yolk will also smell quite strongly of sulphur and ammonia, and perhaps this is why some believe horse urine is used somewhere in their preparation. Let me reassure you further, horse urine is acidic. To preparecentury eggs, it is the alkaline medium of the preserving ingredients that brings about the changes in their texture and flavours, which further eliminates any need of anything acidic. During the preservation process, the complex, flavourless proteins and fats in the eggs are broken down into smaller compounds which have a much richer flavour, producing the century egg as we know it. Century eggs with tofu is quite popular in China, differing from province to province. When served on top of cold soft tofu, the flavour of the century eggs is further intensified, allowing you to appreciate them much better. It is also a delight to sink your teeth into the delicate blocks of perfectly chilled snowy white tofu and allow your taste buds to savour the fusion of tastes from the different ingredients. I should probably mention that century eggs is an acquired taste. Cold Tofu with Century Eggs Preparation time: Less than 10 minutes Serves four 1 block store-bought soft tofu, rinsed quickly with hot water to remove any impurities 3 century eggs, soaked in hot water for 1 minute, discard water and then roughly dice 1 tablespoon fried shallots 2 birds eye chillies, finely chopped 1 stalk spring onions, roots removed and finely chopped 1 tablespoon oyster sauce 1/2 teaspoon sesame oil 1. Place soft tofu on a flat plate. 2. Scatter diced century egg, spring onions, chillies and fried shallots over tofu. 3. Drizzle with sesame oil and oyster sauce. 4. Serve immediately. Alternatively you can leave it in the refrigerator for 1/2 an hour before serving.

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