The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Heston Blumenthal’s new cookbook reinvents old British recipes Posted: 16 Aug 2013 08:33 PM PDT After turning down the volume on high-end food in his last cookbook for home chefs, celebrity chef Heston Blumenthal swings back to high falutin gastronomy in his latest tome, which pulls old medieval and Victorian recipes out from obscurity. In its publisher's blurb, Bloomsbury describes "Historic Heston" as being as much a culinary reference guide to British food traditions as a charting of the British identity. But with just 28 recipes taking up 416 pages, and at $180 USD (RM590), the epic culinary odyssey into Britain's past is more likely to grace people's coffee tables than be dog-eared or smeared with egg and flour. Among the cookery book's recipes are obscure 14th-century recipes like "rice and flesh," for instance, a less than appetizing name for what was a "regal" dish of rice infused with spices. In the book Blumenthal also reinvents what's described as the earliest known English cheesecake circa 1390 called Sambocade, and meat fruit, or meat parfait disguised as fruit, from 1430. Each recipe is accompanied by an in-depth history lesson and given a social context for the dish's culinary importance. Historic Heston is due out in October in the UK, and November in the US. Other highly anticipated cookbooks slated for a fall 2013 release include new books from French chef Anne-Sophie Pic, Brazilian chef Alex Atala and Daniel Boulud. – AFP/Relaxnews, August 17, 2013. |
| Kueh Teow Thng (Kueh Teow Soup) Posted: 16 Aug 2013 06:34 PM PDT Kueh Teow, with its smooth-slipperiness and that perfect amount of chewiness, coupled with their almost translucent appearance. How can you say no to a dish with them in it? I always prefer using the fresh noodles as they have a much better taste and a bouncier texture compared with the dried ones. However, the dried ones work just as well for this dish. For me, the most important feature of this dish are the ingredients added into the soup. These ingredients are the secret that makes the soup oh-so tasty, often motivating me to savour every single drop of it. Chicken carcass, raw garlic and, sometimes, the innards of chicken are among the ingredients added into the soup to flavour them. As the ingredients slowly simmer in the initially plain liquid, their juices will mingle with the soup, enriching them with their rich flavours. Minerals from the bone marrow of the chicken carcass will slowly seep into the soup, resulting in a healthy and nutritious broth. Hence, the saying "Chicken soup for the soul". Besides being easy to prepare, Kueh Teow Soup is also delightfully light on your palate, a welcome change from the flavour-loaded Fried Kueh Teow. I love how its warmth gently travels down my throat and settles in my tummy, warming me from inside out. Preparation time: 15 minutes For the Chicken Soup: 1. For the chicken soup, fill a medium sized pot with water and let it boil under high heat. Once water has boiled, add garlic, chicken carcass, chicken gizzard and boil slowly under low heat for 2 hours. Remove impurities left on top of the soup with a small strainer. Add rock sugar, salt and pepper and let it boil for further 1/2 hour. - August 17, 2013. |
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