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The Malaysian Insider :: Food

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One chef, one ingredient: eggplant by Hiroki Yoshitake Posted: 26 Aug 2013 06:07 PM PDT August 27, 2013 Latest Update: August 27, 2013 05:07 pm Each week, Relaxnews invites a master chef to share insights into the gourmet kitchen by presenting a favorite ingredient. Hiroki Yoshitake, chef at the Michelin-starred Sola restaurant in the 5th arrondissement of Paris, shares his perspective on one of the world's most internationally appreciated vegetables: eggplant. Relaxnews: What led you to choose this ingredient? Hiroki Yoshitake: Eggplants are one of the most widely known vegetables and are popular in France and Japan alike. R: What is your best kitchen memory associated with this ingredient? HY: When I was backpacking, traveling around the world, I found that this vegetable featured in all of the world's cuisines. R: When is this ingredient in season? HY: In late summer (July, August, September). R: What is the best way to prepare it? HY: Good oil brings out the best flavor from eggplants, which is why it is important to choose a high-quality oil. Eggplants can be fried, grilled, or roasted over a wood fire. R: Can you share a recipe? HY: Grill eggplants over a fire until the skin begins to detach. Remove the skin and serve with soy sauce, ponzu sauce (soy sauce and yuzu vinegar), or a vinaigrette... R: What other products can be combined with eggplants to delight and surprise the taste buds? What are the most common mistakes made when preparing this ingredient? HY: Eggplants go well with pork, lamb, oily fish, tomato, curry powder, and paprika. One mistake is to start out by cooking at a low temperature, as the eggplant will absorb all of the oil and become too greasy. R: How do you offer this ingredient on your current menu? HY: Currently at the Sola, I offer a grilled turbot dish with grilled eggplant purée and wasabi stems. R: What wine (or other alcohol) goes best with this ingredient? HY: A very dry sake.

Tasting the world, one meal at a time Posted: 26 Aug 2013 12:08 AM PDT BY QUEK YIING HUEY August 26, 2013 Latest Update: August 26, 2013 07:28 pm The Persian food galore. - The Malaysian Insider pic by Afif Abd Halim, August 26, 2013.The world, served on a plate. Or rather, eating your way through cultures and countries from the comfort of a home rather than a restaurant. While Kuala Lumpur has become cosmopolitan with a range of food from around the world, a new wave of culture-surfing has entered Malaysia – and it is served meal by meal. "We would go as boldly as to say that we want to bend Malaysian society norms and encourage people to open up their homes and hearts to strangers who want to experience culture over a plate of food," said Plate Culture founder Audra Pakalnyte in Kuala Lumpur. The Lithuanian has been in Malaysia for the past five years and set up a website with co-founder Reda Stare to introduce the concept of private kitchens, also known as supper clubs. The idea allows those passionate about cooking to register themselves as hosts and once they are verified by the Plate Culture team, their profile will be made public and available for reservations. Foodies out on a gastronomic adventure can then "shop" online for a variety of cuisine with prices ranged from less than RM 20 to RM200 and above. Bookings can even be customised based on their food preferences. "It started off as a concept that catered for tourists, then when data showed that half of the subscribers are locals, we realised that Malaysians themselves also want to experience a foreign and different culture at home," Audra told The Malaysian Insider. Ainaz Reihani, who was born and raised in Bojnord, Iran. - The Malaysian Insider pic by Afif Abd Halim, August 26, 2013."I participated in this because I wanted to learn more about other culture and customs asides from sharing mine. It is also a way for me to reconnect with my country," said Iranian Ainaz Reihani (pic), who is completing her Masters in Human Resource Management at Johor. She hosted a spectacular evening with a four-course Persian meal, complete with a desert and three different types of drinks at the comfort of her house tucked away in the heart of Kuala Lumpur. The Kashk-e Bademjan. - The Malaysian Insider pic by Afif Abd Halim, August 26, 2013.For starters, she served Kashk-e Bademjan (pic), a creamy Persian style Roasted Eggplant dip topped with crushed walnuts, sautéed onion and mint, eaten together with flatbread. The main course was Saffron Steamed Barberry Rice; served together with Gheymeh Stew, a captivating combination of beef, yellow split peas and aubergines cooked to melted perfection with the aroma of Turmeric spice. Shole Zard, the desert with the Iranian symbol, 'Boteh Jegeh'. - The Malaysian Insider Pic by Afif Abd Halim, August 26, 2013.Desert was Shole Zard (pic), a rice pudding infused with Saffron. The unique twist to it was the decoration on the dish, known as "Boteh Jegheh"; the Paisley design commonly found on textiles which symbolises leaves, something synonymous with happiness in Iranian belief. As Ainaz served up an unforgettable Persian experience, she told tales about her family, Iranian tradition and history, as well as the hardships – no holds barred, unlike your usual travel guide. This idea of pop-up kitchens also enabled start-ups like 25-year-old Logeswary Subramaniam to venture into the food industry with her individualistic style. FHL Sports, where 'Lexy's Little Larder' was hosted. - The Malaysian Insider Pic by Afif Abd Halim, August 26, 2013. Naming her supper club "Lexy's Little Larder", we dined in a bike shop located in Sentul with bicycles suspended from high ceilings, surrounded by glass panes that illuminate the place with rays of sunshine. Logeswary described the Malaysian food industry as a huge potential cave waiting to be excavated, however people don't seem to have the attitude to explore options out there. "I want to provide unpretentious food for people and have them undergo a casual experience," said Logeswary, who is also a professional baker. The Jamaican goat curry wraps prepared by Logeswary, slow-cooked for four hours and seasoned to perfection. - The Malaysian Insider Pic by Afif Abd Halim, August 26, 2013.Before this, her private kitchens were held in restaurants. However, the crowd and atmosphere drowned out a sense of personal touch that she wanted. "I was about to give up when I heard about a bicycle shop that had a pantry. So I just walked in one day to ask if I could utilise the space for my supper clubs and it was an unhesitant yes," said Logeswary. "Why not?" said the shop's retail manager Mark Cheong when asked about this quirky collaboration. Cheong added that he wanted the place to have a culture. Not just a shop that sells bike equipment, but also for people to come together to have an exchange of information. "You get 12 strangers who come as guests, and they leave as friends at the end of the meal," Logeswary said. Plate Culture has since launched its Singaporean platform last week and now plans to expand throughout the rest of the South East Asia region are underway.Logeswary at work behind the pantry in the bike shop. The Malaysian Insider pic by Afif Abd Halim, August 26, 2013.

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