Klik GAMBAR Dibawah Untuk Lebih Info

Sumber Asal Berita :-

The Malaysian Insider :: Food

---

Spicy organic dishes strike a chord - Eu Hooi Khaw Posted: 11 Aug 2013 06:50 PM PDT BY EU HOOI KHAW August 12, 2013 Latest Update: August 12, 2013 10:13 am The warmly lit interior of Organic Leaf.IT'S organic vegetarian dishes with spicy notes and heavier flavours that have been turning on the diners at Organic Leaf in Section 17, Petaling Jaya.  We came to that conclusion after a dinner there recently. Four out of the six main dishes we ordered were chilli hot, with a tart lift to two of them. Hot and tart - Vietnam Fried Meehoon.We loved the hot and sour Vietnam Fried Meehoon with chilli, curry leaves, choysam, mushrooms, fu chuk, tomato, carrot and cabbage in it. It was served with limau kasturi or small lime, which accounted for the welcome tartness. The meehoon was of the fine and springy Taiwanese variety which soaked in the flavours of the vegetables. Spot on with flavours and texture - The Mutton Curry.The Curry Mutton was irresistible for the fragrant spices in the thick curry and the "mutton" that was made from the pounded stems of the monkey hat mushroom. It was as close to the texture of meat as you could get. There was the added bonus of soft powdery potato in it. It was a delicious curry. The Eggplant with Dried Chillies was just as good. This had long thick slices of eggplant dipped in a light batter and deepfried, then stirfried with dried chillies, baby corn, carrot, chilli, red and green peppers, and finished in sweet dark sauce. The sauce had all these intense flavours that went so well with the vegetables. The crispy eggplant sticky with the sauce was yummy. Hot and sour - Chiangmai Steamed Fish.The Chiangmai Steamed Fish was expectedly hot and sour, with its dark, hot sauce scented with lemongrass and kaffir lime leaf. The fish is made of a firmer tofu and covered with seaweed for the skin. It was topped with julienned pineapple, cucumber and fresh chilli, and a small lime for some mellow tartness. The balance of sweet, hot and sour in this steamed "fish" was perfect. The Cereal Prawns offered crunchy, crispy bites together with deepfried curry leaves and red chillies in them.  The "prawns" were mushroom stems. I didn't like them at first, but coming back to them later, the flavours seemed to have developed and got better. Satay - sweet and nutty.The Satay was my least favourite. I thought the nutty sauce smothering the meat on the skewers was too sweet. Refreshing bites - Fruit Pie Tee.Earlier, we had started dinner with an appetiser of Fruit Pie Tee. The crispy top hats were filled with chilled red and green apple and grape, tossed in mayonnaise. They made refreshing bites, the pie tee crumbling and tumbling the fruit on to the palate. We drank the Fresh Fruit Tea made with apple, orange, pineapple, honey, lemon and a little tea. This was a little sweet, but you could ask for less honey in it when you place the order. The sweetness gets diluted as you add more water to it. It is good to know the mayonnaise is made at the restaurant, as are 90 per cent of the sauces used to cook the food. The beancurd and fu chuk are also made by the chef/owner. I have to say I didn't miss eating meat at all at Organic Leaf, as the food was not bland and boring at all. Looking through the menu again, I picked out Petai Fried Rice and Olive Fried Rice which I would love to try on my next visit, as well as Mee Mamak, Herb Pan Mee Soup and Asam Fish Rice. Of course there are dishes without chilli too. The prices: Chiangmai Steamed Fish is RM14.80, Curry Mutton RM15.80, Vietnam Fried Meehoon RM9.80, Eggplant with Dried Chilli RM13.80, Crispy Cereal Prawns RM14.80, Satay RM8.90, Fruit Pie Tee RM8.80, Fresh Fruit Tea RM14.80. Organic Leaf Restaurant is located at No 3 Jalan 17/45 Section 17, 46400 Petaling Jaya. Tel: 03-7955 4528, 016-323 9984. - August 12, 2013.

Spicy organic dishes strike a chord Posted: 11 Aug 2013 06:50 PM PDT BY EU HOOI KHAW August 12, 2013 Latest Update: August 12, 2013 10:13 am The warmly lit interior of Organic Leaf.IT'S organic vegetarian dishes with spicy notes and heavier flavours that have been turning on the diners at Organic Leaf in Section 17, Petaling Jaya.  We came to that conclusion after a dinner there recently. Four out of the six main dishes we ordered were chilli hot, with a tart lift to two of them. Hot and tart - Vietnam Fried Meehoon.We loved the hot and sour Vietnam Fried Meehoon with chilli, curry leaves, choysam, mushrooms, fu chuk, tomato, carrot and cabbage in it. It was served with limau kasturi or small lime, which accounted for the welcome tartness. The meehoon was of the fine and springy Taiwanese variety which soaked in the flavours of the vegetables. Spot on with flavours and texture - The Mutton Curry.The Curry Mutton was irresistible for the fragrant spices in the thick curry and the "mutton" that was made from the pounded stems of the monkey hat mushroom. It was as close to the texture of meat as you could get. There was the added bonus of soft powdery potato in it. It was a delicious curry. The Eggplant with Dried Chillies was just as good. This had long thick slices of eggplant dipped in a light batter and deepfried, then stirfried with dried chillies, baby corn, carrot, chilli, red and green peppers, and finished in sweet dark sauce. The sauce had all these intense flavours that went so well with the vegetables. The crispy eggplant sticky with the sauce was yummy. Hot and sour - Chiangmai Steamed Fish.The Chiangmai Steamed Fish was expectedly hot and sour, with its dark, hot sauce scented with lemongrass and kaffir lime leaf. The fish is made of a firmer tofu and covered with seaweed for the skin. It was topped with julienned pineapple, cucumber and fresh chilli, and a small lime for some mellow tartness. The balance of sweet, hot and sour in this steamed "fish" was perfect. The Cereal Prawns offered crunchy, crispy bites together with deepfried curry leaves and red chillies in them.  The "prawns" were mushroom stems. I didn't like them at first, but coming back to them later, the flavours seemed to have developed and got better. Satay - sweet and nutty.The Satay was my least favourite. I thought the nutty sauce smothering the meat on the skewers was too sweet. Refreshing bites - Fruit Pie Tee.Earlier, we had started dinner with an appetiser of Fruit Pie Tee. The crispy top hats were filled with chilled red and green apple and grape, tossed in mayonnaise. They made refreshing bites, the pie tee crumbling and tumbling the fruit on to the palate. We drank the Fresh Fruit Tea made with apple, orange, pineapple, honey, lemon and a little tea. This was a little sweet, but you could ask for less honey in it when you place the order. The sweetness gets diluted as you add more water to it. It is good to know the mayonnaise is made at the restaurant, as are 90 per cent of the sauces used to cook the food. The beancurd and fu chuk are also made by the chef/owner. I have to say I didn't miss eating meat at all at Organic Leaf, as the food was not bland and boring at all. Looking through the menu again, I picked out Petai Fried Rice and Olive Fried Rice which I would love to try on my next visit, as well as Mee Mamak, Herb Pan Mee Soup and Asam Fish Rice. Of course there are dishes without chilli too. The prices: Chiangmai Steamed Fish is RM14.80, Curry Mutton RM15.80, Vietnam Fried Meehoon RM9.80, Eggplant with Dried Chilli RM13.80, Crispy Cereal Prawns RM14.80, Satay RM8.90, Fruit Pie Tee RM8.80, Fresh Fruit Tea RM14.80. Organic Leaf Restaurant is located at No 3 Jalan 17/45 Section 17, 46400 Petaling Jaya. Tel: 03-7955 4528, 016-323 9984. - August 12, 2013.

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