The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Let’s talk about food at Tabletalk Posted: 02 Aug 2013 10:45 PM PDT The duck had been marinated with spices, steamed and then deep fried. The skin was crackling and the juicy meat fell off the bone in this fragrant crispy duck (heong so ngap). It matched well with the soup that had chopped choysam and mushrooms, and rice in it. The crispy rice released a roasted aroma at the bite, and it was delicious altogether. The soup was flavourful, but the fried black, white and red cracked peppercorns on top of the fish gave it that zesty, fragrant kick. It worked well as the flavours were in balance. The Sambal Seafood Spaghetti was delicious. It was like eating pasta tossed in an asam sauce with clams, prawns and squid in it. It was also spicy and garlicky. Earlier, we shared starters of Salmon Duo, Spicy Beef Brisket and Grilled Stuffed Chicken Wings. Salmon tartare and salmon mousse made up the plate for the Salmon Duo, with a small salad and the crispiest toast. Fresh-chopped salmon, dill and shallots were in the tartare which was topped with sour cream. I preferred the tartare over the salmon mousse. The Stuffed Chicken Wings were really good. The boneless wings had been stuffed with chicken sausage and a little cheese. They were smoky and succulent, tumbling the sausage and melted cheese wrapped up in crispy chicken skin on to the palate. The Crispy Duck Tortilla presented shredded fragrant crispy duck together with julienned cucumber, spring onions and hoisin sauce. Some thin, fluffy pau or soft pancakes would have been delightful with these, instead of the thick, dry tortilla. I have told the chef, and he has taken note. For dessert, we dig in the French Toast with Ice-cream which turned out to be just as good as those in the fancier cafes in Solaris Dutamas. The cubes of bread were crispy, eggy and buttery, with a tinge of salt to balance the sweetness. They were drizzled with chocolate sauce and served with vanilla ice-cream. You could also have pancakes or chocolate with ice-cream here. Here are prices of some of the food: The Salmon Duo is RM19, Stuffed Chicken Wings RM15, Crispy Duck with Crispy Rice RM18, Spicy Beef Brisket RM19, Mini Wagyu Beef Burgers RM36. Tabletalk is open from 8am to 11pm. It is located at No 4, Jalan Datuk Sulaiman, Tel: 03-7733 7718. |
| How to make the ever-popular kaya in 9 easy steps Posted: 02 Aug 2013 03:49 PM PDT Known as 'Kaya' here in Malaysia, this thick and glossy spread is a must-have in most Malaysian households. 'Kaya' literally means 'rich' in Malay, and this word perfectly describes the taste of this spread. They have a rich, sweet flavour that accompanies distinct hints of coconut milk and eggs. There are two variants of kaya- the original one, which is that beautiful brown in colour, and the pandan flavoured one, which has a hint of green courtesy of pandan leaves, known to some as screwpine leaves. The perfect kaya is one with just the right shade of colour and a smooth, even texture without any unsightly lumps. The colour of the kaya depends on the extent of caramelisation of the sugar during the cooking process. The key to perfect caramelisation is simple-sugar to gently break down and caramelize, then mingle with the coconut milk and the eggs. Using a double boiler is of tremendous help in ensuring uniform heating, which prevents any burning from occurring. Although kaya is widely available in Asian countries, nothing beats making them at home. Not only are they your very own labour of love, they are also free from preservatives and artificial colourings, so you can consume them without a hint of worry. For me, preparing the kaya myself gives me extra satisfaction when I'm enjoying it. The most common way to enjoy it would be having them with some butter on a slice of toast-the hot, slightly crunchy texture of the toast combined with the gentle melting of the butter and sweetness of the kaya is simply exquisite and very Malaysian indeed. Preparation time: < 5 minutes Cooking time: < 10 minutes Serves 10-12 4 large chicken eggs 4 tablespoons sugar 4 tablespoon coconut cream a bunch of pandan leaves, knotted 1. Crack eggs into a large bowl 2. Using a fork, break the egg yolks and roughly mix the eggs 3. Add sugar and coconut cream and mix well 4. Heat a pot of water over high heat. Wait until it boils vigorously 5. In another clean pot add egg mixture, knotted pandan leaves and place over a pot of water, making sure it does not touch boiling water in the bottom pot 6. Diligently stir pandan egg mixture until you achieve a smooth consistency. This should take about 5 minutes 7. Pour pandan jam in a clean bowl 8. Spread pandan jam over toast to eat for breakfast. 9. Keep remaining pandan jam in the refrigerator for up to 5 days |
| 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 | |
0 ulasan:
Catat Ulasan