Weekday “Fantastic Feast” at Dynasty Restaurant, Renaissance Kuala Lumpur

Though they have converted to a Pork-free restaurant, Dynasty Restaurant at Renaissance Kuala Lumpur shows no sign of slowing down with revamping their menu and constantly create hype by creating attractive promotions. This time, the promotion is super competitive, offering half priced dim sum (lunch) as well as a 4-course menu at only RM49.90nett per person (lunch and dinner).

Chef Kok Chee Kin who has masterfully helmed the kitchen through his unfailing adherence to Cantonese cuisine’s principles vows to treat his guests to an interesting array of dishes that are light on the palate while emphasizing on a distinct primary flavour of the main ingredients used.

We were invited to sample some of the dim sum items and also feasted on the 4-course menu, specially picked out to showcase their signature dishes. Let’s start with dim sum!

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First, the Emerald Dumplings with Scallops. By no mean an ordinary piece of dim sum, even comes with bonito flakes for that bit of Japanese fusion. The skin is thin enough with a slight chew, which is interesting. Love how they are generous with the filling and I could definitely taste the scallop.

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Steamed Rice Flour Rolls with Chive and Shrimps or simply known as Cheong Fun. The skin is a little on the thick side here. I’d stick with other items on the menu. Like the next one.

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Bean Curd Rolls with Cheese. Definitely a hit. Crispy skin, bouncy and juicy prawns and the delightful oozy cheese.

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Fluffy Buns filled with Barbecued Chicken (Char Siew Bao). Pretty good, even to a non Char Siew Bao eater. The filling is spot on.

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Crystal Prawns dumplings with Asparagus. Compared to the rest this was a little plain in flavour, but also the most traditional tasting. Asparagus added a little extra crunch.

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The Fried Taro Puffs were excellent, with all contrasting textures and great tasting filling to complete the experience.

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The Egg tart has extra creamy custard, not too sweet, and perfectly flaky crust. Yum.

The Renaissance team always strives to overfill their media guests and this time was no exception. Our 4-course meal arrived in full portions!

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For the first course, you get to choose a soup dish; and we got the shredded duck broth with chives. Very rarely do I get a duck soup in a Chinese restaurant so this was a pleasant surprise. Love the umami, slightly smoky flavour, freshened with the addition of chives.

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Second, out of Fish and Poultry category, we received the Stir Fried Grouper Fillet with Spring Onion and Ginger. Very simple and straight forward combination, that’s why it’s guaranteed to taste good. Kevin took an extra serving of spring onion and the ginger went to me. The fish was perfectly flaky and soft.

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For the Carb option, we got the Cantonese Wonton noodle with honey glazed chicken and vegetable. The Chicken char siew was really nice actually, with just the perfect amount of fat. I guess they used mostly thigh for this. But the noodles were a little overcooked. But hard to blame them since they had to cook such a large portion for us.

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I mean look at this? This is more like One Tonne noodles! We could barely scrape the surface. Like I said, they really overestimate our eating abilities. Because there was an extra dish for us!

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So if the 4 course isn’t enough for you, you can also add on another signature dish with a discounted price. We got the Pan seared stuffed Scallop (RM48 instead of RM88). But this dish was probably the best out of everything we had that day, so was worth it lah.

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To end this feast we had the Herbal Jelly with Honey. The perfect dessert to cool down.

This promotion is currently available, until 29th August, every Monday to Friday.

Located on Level 1, East Wing, Dynasty Restaurant is a beautiful Chinese restaurant with great ambience in the lovely Renaissance Kuala Lumpur open daily for lunch from 12.00noon to 2.30pm and dinner from 6.30pm to 10.30pm.

Dim Sum breakfast is served from 9.30am to 2.30pm on Sundays and Public Holidays, dinner hours are as usual.

To discover more or to make a reservation, call at 03 2771 6692 or email
rhi.kulrn.fb@renaissancehotels.com

For more info/promotions, check out Renaissance Kuala Lumpur’s Instagram @renaissancekualalumpur and @dynasty_kl
or Facebook www.facebook.com/RenaissanceKL and
www.facebook.com/DynastyKL

Panasonic Cooking Workshop: Creating Colourful Flavours

It seems that everytime I’m at a social event, someone is bound to come up to me with these “I have not seen you for the longest time! Where have you been?!”. Well, I have not disappeared, just that I have not been receiving much of invitations to these (*hint**hint*), and frankly I’m not that interested in meaningless activities when I could be doing something else more interesting, like watching Netflix (hehe). But if it’s a cooking workshop, you bet that I’ll try my best to get there.

Well, the stars aligned last week and I had the opportunity to attend a cooking workshop hosted by Panasonic and Le Creuset at the Panasonic Home2Com Solution Center. The workshop was held in conjunction with the release of the Panasonic Cubie Oven.

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Cubie? What a cute name right? Stems from the term “cubical”, with connotations of “small and compact” in its size, the design of this oven is focused on assisting young and urban families to make quick and healthy meals.

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With this oven, we can use different modes such as steaming, healthy frying, baking (roasting) and fermentation. Amazing right? Well during the workshop we had a couple of dishes to make, guided by Chef Chin Pei Ling, who has a hand in creating many dishes using the Cubie.

We first started with our dessert, the Mango Passionfruit Crumble. Interestingly this is a combination of cake and crumble so we had to do the cake base first.

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Cake base was very standard, beating the sugar and butter together until pale, then add egg, vanilla extract, milk and then flour and baking powder.

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Handmixer makes it so much easier.

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Look at everyone focusing on their creation.

The next 2 steps included mixing cut up mango with sugar, corn flour, lemon juice then top with some passion fruit. Great tropical flavours.

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The 2 Kellys at work. At that stage, we already had the fruits on top of the cake base and I was getting started with my crumble.

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With the crumble, it’s just mixing the flour, rolled oats, almond flakes, sugar and melted butter until crumbly and then spoon over the top.

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Check out our beautiful Le Creuset Mini Cocottes! Love the candy colours.

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Time to send it into the Cubie! Using the convection mode we baked this for around 25 in 180C. Preheating was done prior to this (not all modes requires preheating by the way)

We then moved on to our main course, Roasted stuffed Chicken with Sundried Tomato Pesto and Seasonal Root Vegetables.

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Chef making our Sundried tomato pesto, plenty to go around in the group.

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While we busy ourselves cutting vegetables…well… and taking photos.

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Expertly tying the chicken up. Haha. The pesto was spread on the meat side of the deboned chicken thigh and then asparagus, mushrooms and carrot placed on top.

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Final Seasoning! This time we used the Le Creuset Rectangular Dish to house the veggies and the chicken. This is a great size for couple portion.

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Before roasting the chicken, my dessert has to come out! Looking good! The Chicken is roasted at maximum heat, 230C for around 25 minutes as well for a beautifully browned top.

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Not long after, our chicken is done too. Can finally let my hair down, literally.

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Gorgeous!

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It sure was a useful and informative little workshop, although it would have been useful to include other functions of the cubie too as I was most looking forward to seeing how the steaming function works. But nevertheless, the demonstration of the oven was helpful for us to understand how a compact oven could work for a small size family. The chicken was devoured straight away by Kevin and I but I had dessert for days!

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Err… just a testament of my social awkwardness haha.

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We each received a lovely bouquet from Happy Bunch for attending the workshop, how thoughtful!

Well, now that I have my own Cubie oven, I’ll be sharing more recipes soon! Is there anything particular you would like to see?

For more information on Panasonic Cubie Oven, hop over to their website, or check out Panasonic’s facebook page. Thank you Panasonic and The Cooking House for a fun workshop!

Claude Bernard Swiss Watch Review

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There are different types of people in the world. Looking are the photo above, some might pay attention just to the car (pretty sure Kevin belongs to that group), some might look at the woman (ahem), and a certain type of people might actually notice the wrist watch. Yes, there are probably as many watch lovers in the world as Petrol-head, but this post is all about the Claude Bernard Swiss Watch on my wrist.

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I’m obsessed with keeping time and while there are certainly many ways we can do this nowadays with the variety of gadgets available; the traditionalist in me prefer a good classic watch.

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Yet, in contrast to my mostly feminine fashion sense, I have a taste for bigger, unisex look watches. None of those dainty girly ones where I can barely see the second hand on them (maybe I’m just getting old). Which is why when I was given a choice to try a Claude Bernard watch for size, I went for one of its Sophisticated Classics – Retrograde Day-Date in Black.

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In order to call themselves “Swiss Made”, 60% of the manufacturing costs and the essential manufacturing step must occur in Switzerland; passing the final inspection in Swiss means that Swiss made watches are of the highest quality and standards. Claude Bernard collection is carefully hand-assembled in the Jura Mountains in Switzerland where years of master watchmakers have perfected their craft for Swiss watchmaking, making each timepiece a masterpiece.

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Claude Bernard Retrograde Day-Date

  • Encased by a stainless steel watch casing (40mm), this watch is elegantly matched with a black crocodile embossed strap.
  • Small Second Hand Sub-dial surrounding a big date display, viewing time and day easily in a quick glance.
  • A retrograde mechanism, whereby when the day hand reaches ‘SUN’, it would swing back to ‘MON’, signifying a new week.

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Maybe just retaining the habit from those years working as a doctor, it’s important for my watch to have a second hand (to measure pulse, breathing rate etc). Here, the second hand is separated, making it even easier to count time down to seconds. Having the display of date, and time of week is useful too, so my ageing brain can always be reminded of the day whenever I need to.

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Overall this is a gorgeous timepiece which is practical and easy on the eyes. The price tag is reasonable, making it an accessible luxury, also a suitable choice of gift. Aesthetic wise, it goes with almost every type of occasion/outfit formal or informal.

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This is my first watch with a leather strap. I usually opt for bracelet type in fear of allergies caused by leather/rubber material. This strap has been surprisingly comfortable even with long hours of wearing. The weight is just barely noticeable but not limiting.

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Got distracted during the photo-shoot by a friendly feline.

I’ve worn this piece to dinners, casual hangouts with friends, business meetings, and even for my gigs.

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Forever the one waiting for my musicians to show up. Hehe.

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Goofing around before show as usual.

Here are a few more photos shot by Andy Kho during the MHB Afternoon Tea Party at Senja, Saujana.

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Even in black it doesn’t look out of place pairing with white floral dress.

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Thank you Senja for providing us delectable afternoon tea spread and entertaining us girls.

Necessary Data:
Model: 34004-3-NIN
Movement: Swiss Ronda 7004 quartz (battery operated)
Case: Stainless steel, 40mm x 10.5mm thick
Back: Solid screw-in back
Crystal: Anti-reflective Sapphire
Band: Black alligator grain leather
Buckle closure: 20mm
Water Resistant: 50 meters

The Retrograde Big Day-Date also comes in other colours. Instead of Leather straps, you can also opt for bracelet style in Gold/Silver.

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*Prices include GST

Claude Bernard Watches can be found at:

Parkson: KLCC 1 st Floor Suria KLCC, 50088 Kuala Lumpur; Pavilion Level 3, Pavilion, 168, Jalan Bukit Bintang, 55100 Kuala Lumpur; Sunway Velocity G-16, Ground Floor, Sunway Velocity Mall, 55100 Kuala Lumpur

Isetan: KLCC 3rd Floor Suria KLCC, 50088 Kuala Lumpur; 1 Utama Level 1, 1 Utama Shopping Centre, 47800 Petaling Jaya, Selangor

SOGO: Kompleks SOGO, 3D Fashion Arena, 190, Jalan Tuanku Abdul Rahman 50100 Kuala Lumpur

For further information and the full list of authorised watch retailers, please call Crystal Time (M) Sdn Bhd at +603 2938 3938 or visit the website at www.crystaltime.com.sg.

Claude Bernard social media pages:
Facebook – https://www.facebook.com/ClaudeBernardMalaysiaBrunei/

Instagram: @claudebernardmy

The Gluttons hit Penang for an Epic Food Trip

Several moons ago, there was Penang food itinerary that kinda went viral on social media. On that particular list, they’ve scheduled to eat a famous Penang dish every hour. Being the gluttons we are, we decided to take up the challenge and do an Epic Penang Food Trip. Travel plans were made, and I’ve spent a few days researching, coming up with a list. We even went super low carb for a week in anticipation of this trip.

So the day finally came, we touched down at Penang Airport at 8:30 am (yes, we were dedicated enough to take the first flight out of KL) and were picked up by Kevin’s BFF, Clarence; who’s a Penang local. The first thing he said? “You know what? F**k the list and let’s go to places that only locals go!” Who are we to say no to that right?

Our first stop was Genting Cafe, located at Island Glades, Greenlane. This place is known for its Pork Leg Rice, Chee Cheong Fun and Curry Mee. Unfortunately the day we visited the CCF was not available and we were a little too early for the Pork Leg Rice. But at least we got the Curry Mee.

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I found this to be just alright. The broth is a bit on the thin side and the chilli was not as hot as I’d like (Hot Bowl Curry Mee being the benchmark), but the toppings were nice. It was a bit early for curry mee though for me.
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Kueh Tiaw Th’ng is common Penang breakfast. The texture of the noodles was quite good, though the soup was nothing to shout about. Just a light noodle dish to start off the day.
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Loh Mee here is alright. The gravy has good flavour and worked well with the sambal.

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Sneaked a photo of him.

We headed to Georgetown after to suss out some of the dishes I’ve listed. One of which was Tiger Char Koay Teow found at Kafe Ping Hooi on Lebuh Carnarvon.

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This particular stall is frequently listed as one of the Top CKT in Penang. There wasn’t a queue as it was still rather early (just before 10 am). Unfortunately, this Char Koay Teow was rather ordinary, it didn’t really hit the spot for us.

Located on the same street is the Famous Pitt Street Koay Teow Thng, made with Eel balls. We went to check it out, but look at the size of the crowd!
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It was already getting pretty hot at that stage and we weren’t going to stand in line for this. So we gave up. Next time perhaps we should do it first thing in the morning.

Clare decided to bring us to try the Char Koay Teow that he likes. So off we went to Ho Ping Coffee Shop, on Penang Road.
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This one actually tasted better than Tiger, with distinct charcoal taste and enough wok hei to flavour the noodles. The spicy version is better though.

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We ordered the Rilwana Mee Goreng but it wasn’t anything to shout about.

We took a little walk through Penang Road and visited Chowrasta Market, the newly refurbished space looks really good!

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We spotted these super cute Link Bike, a newly launched Bike Sharing System, an initiative by Penang city council to make Penang a greener city.

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Has anyone been on one of these?

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Chowrasta Market is still occupied by a row of secondhand bookstores, the nerd in me was a little excited to spot these Medical textbooks.

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It was nearly hitting lunch time and we decided to drop our stuff at the hotel and then continued on with our journey. Next stop, New World Park. Built as a food, shopping and lifestyle hub, it hosts several fine dining restaurants, casual cafes and also home to a popular food court. We ordered a few things to share.
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I enjoyed the Yam Cake here, which has nice chunky yam bits which lend a lovely aroma to the kueh.

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I had to order the Oyster Omelette (Oh Chien). Clare said that he would be bringing us to the best Oh Chien ever and refused to touch this one. I thought it was ok though, the oysters were fresh enough and egg vs starch ratio was quite balanced.
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Hot day warranted Ice Kacang, the mixed fruit version definitely hit a sweet spot.
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I’m not a huge fan of Otak Otak, but this version tasted fresh, aromatic with soft chunks of fresh fish. Quite good.

The stop on our trip was rather unexpected. There’s an Indian uncle who sells Laksa and Popiah on the bike by the roadside near CIMB bank at Pulau Tikus. This is been around for a very long time and a lot of regulars have been eating this since young.
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Check out the plump golden popiah! The metal bottle on the side contains laksa broth. The recommended way of enjoying this combining the popiah and the laksa.

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The broth here is a mixture of Assam and Nyonya laksa. It’s a little more on the light side, but the fish bits were all blended in already. Topped with the piquancy herbs and cucumber this is really quite addictive! Dipping the popiah in the laksa broth definitely elevated the whole experience.

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He also sells Cucur Udang (Prawn Fritters), which also goes fabulously with Laksa broth. Yum!

We were joined by the rest of the makan team in the afternoon and the first place we hit was the Fort Cornwallis Food Court, which houses the Hameed Pata Mee Sotong.
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I’ve had this Mee Goreng several years ago and was quite impressed. Though this time, everything is a just a little too sweet for our liking.

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Mee Rebus version, also sweet.

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Pasembur, which tasted strangely like a dessert, the sauce is super sweet with a hint of chocolate and milk, most peculiar.

Next stop, got to have the Teochew Chendul to cool down.

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We chose to have it in a cup for convenience. The line there was insane too.

At this stage, we were all sweaty and rather full, but of course. A quick freshening up was all it needed for us to prepare for dinner. This time, the target is Keat Seng Kopitiam in Air Itam.

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Remember we were supposed to try the best ever Oh Chien? Well, it’s located here! No mercy here and we ordered the biggest portion (RM16).
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Looking that the juicy oysters! Upon our first bite, I gotta say, this is probably the best Oyster Omelette I’ve had in my life. The oysters were super fresh and briny, the eggy aroma mixed with the light starch makes the perfect texture. Completely with the chilli sauce that’s seasoned just nice. Perfection on a plate I tell you. And here, they do not skimp on the oysters either.
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The Chee Cheong Fun here is generously doused in Hae Ko, which adds a fantastic umami taste. This is really good too.
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We also shared a curry mee, which was a touch better than the one at Genting Cafe.
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Surprisingly the Sar Hor Fun here is really tasty! We had it as the mixture of Mee Hoon and Hor Fun, the sauce is full of wok hei, and there were even slivers of pork liver, cooked perfectly.
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The Char Koay Kak here is pretty popular too, but I’m personally not a fan of Penang style Koay Kak, which is slightly bland compared to the Sarawak type.
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The Pai Tee was fully vegetarian I think, these were just ok.
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Here’s a little food porn in the form of Apam Balik. Hehehe. I didn’t eat these because I can’t eat Peanuts.

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Gluttons at work!

….. And that was the end of Day 1. We went back to the hotel with happy tummies. It was to be an early night because we needed to do Penang Hill in the morning.

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Good Morning Penang! Picture heavily filtered to hide fat lol.

We initially wanted to do the full hike but seeing some of us had a plane to catch and we wanted to maximise eating time we chose to go up via the tram. It was still a full hour walk though. But not before some light fuel for the body.

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Just some Toast and Eggs at the Food Court.

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The Token Half Irish had Tiger for fuel. Crazy yo!

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The View here is beautiful though.

Anyway, after working out for our meal, we headed to the Hawker Stalls located on Jalan Sekolah La Salle for our proper breakfast.
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Since we haven’t had Hokkien (Prawn) Mee the day before, it’s only apt we gave this a go. The broth is excellent with the heady sweetness of prawns. The chili paste has a good kick too.
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The same stall also serves Loh Mee and if you know the local lingo, you can order the Hokkien Cham Lor, which is a hybrid of the Prawn Mee with some Loh gravy. This adds a further depth of flavours to the noodles. Good stuff.
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Surprisingly this Mee Goreng is pretty good, almost rivalling Bangkok Lane, though a little bit wetter.
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Clare bought us some Bak Kwa sandwich, featuring a thick slice of Bak Kwa and a little bit of soy-based sauce. Very simple, but very moreish.
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Couldn’t resist ordering the Char Koay Teow again and this is even better than the one we had the day before! Goes to say that a good plate of CKT doesn’t necessarily come from those super famous ones, and perhaps this is also very subjective to personal taste.

Phew! We definitely ate up a storm in Penang, and would very much repeat the experience again in the near future. Special thanks to our ‘uber driver’ and ‘tour guide’ for showing us what Penang food is REALLY about.

Rendang Tok Perak with Philips All-In-One Pressure Cooker

Unboxing a new kitchen appliance is always a very exciting affair. Especially when it’s as big as the Philips All-In-One Pressure Cooker. That’s right, I received my very own just a couple of weeks ago and have been cooking up a storm with it. The original Philips Pressure Cooker has been very helpful in our kitchen too, but with the addition of new functions, I don’t even have to cook on the stove very much anymore.

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One of the very first dishes I made was, of course, the Rendang Tok Perak, which is well-documented in the book co-authored by Chef Marina Mustafa and Sara Khong, “One-Pot Wonders”. By the way, if you own a Philips All-In-One Cooker, this book is highly recommended, with details instructions on how to cook each dishes in either slow or pressure cooker mode, as well as conventional method (although who needs to use the conventional method with this?).

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So, back to Rendang. Normally, it takes around 4-5 hours of cooking and you can’t go very far away from the stove as you’d have to stir it quite frequently to prevent burning. That’s why a lot of newer generation cooks don’t even bother anymore. But what if I tell you-you can make this dish in under 1hour, with almost the same result?

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Of course, the very best rendang also lies in its ingredients. Make sure you use freshly squeezed coconut milk, the kerisik you choose should be those submerged in oil for the best flavour, and the quality of meat does matter.

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As you can see here, my Rendang is a little bit on the wet side. And that’s because I didn’t let it cook till dry (it’s an additional 15 minutes or so). I happen to like the extra gravy and in fact I kept some for future use (Rendang goes fabulously with Pasta!). Anyway, here’s a video, shot and edited by none other than Kevin, hehe.

I’ve made beef rendang the traditional way in the past, and I honestly feel that this is just as delicious. And this was even better the next day when the flavours had the time to develop and the sauce continued to thicken as I left it in the pot to warm. Other things I’ve cooked with the Philips All-In-One Cooker includes a Kek Gula Hangus (that was amazing), Barbeque Pork Ribs, Pork Belly and Bittergourd Stew, Japanese Mille Feuille Nabe (Napa Cabbage and Pork hot pot). It has made my life so easy!

Rendang Tok Perak

Ingredients to marinate:
1kg beef, cut into 11/2 inch cubes
2 tbsp ground coriander
1 tbsp ground black pepper
1/2 tbsp ground fennel
1/2 tbsp ground cumin
2 tbsp ground cinnamon

Spice Paste (Blended)
2 large red onions
3 cloves garlic
1 inch ginger
2 inches galangal
4 stalks lemongrass
3 fresh turmeric root, removed skin

Other ingredients:
2 star anise
5 cardamons
5 cloves
2 cups thick coconut milk
1/2 cup grated palm sugar
1 tbsp Chili Paste (or a lot more…. if you want spicy)
2 tbsp tamarind paste, diluted in 1 cup of water, discard seeds
1/2 cup kerisik
2 tsp salt
3 pieces kaffir lime leaves
2 turmeric leaves, finely sliced

Pressure Cooker Method:

  1. Rub the ground ingredients all over the meat and set aside until needed.
  2. Open the lid of the Philips All-In-One Pressure Cooker and press “Saute/Sear High Temp” and press “Start”
  3. Pour in oil when hot, add the blended ingredients, chili paste, whole spices and stir to mix.
  4. Put in the marinated beef cubes and stir for 20 seconds.
  5. Pour in coconut milk, tamarind juice, kaffir lime leaves & palm sugar. Stir til combined. (I accidentally added kerisik at this point but I don’t think it affected the outcome too much.
  6. Close the lid and turn the valve to “Seal”
  7. Press “Pressure Cook” button, choose “MEAT/POULTRY” and set the cooking time to 30 minutes (I actually set it to 40minutes because I prefer my beef more tender), press start.
  8. When “Keep Warm” light flicks on the panel, the beef rendang is ready. Open the lid and put in the kerisik, season with salt if needed. Since I already added the kerisik earlier I didn’t have to do much except for letting it reduce a little by putting it on “Saute/Sear High Temp” function. If you prefer a very dry/flossy rendang you just have to continue searing until desired consistency.
  9. Sprinkle with sliced turmeric leaves before serving.

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Thank you Philips Malaysia for your fabulous product, I’ll continue to post more recipes soon.

For more information on the Philips All-In-One Cooker, refer to my post for the product launch or visit www.philips.com.my/pressurecooker

 

The Neverending Story at Just Heavenly Cafe, Bangsar Shopping Centre

Several weeks ago, I received an unusual invitation for an evening at Just Heavenly Cafe. By unusual, I meant it’s not just our normal food review evening where everyone just goes there, eat the food, socialised a little and leave the event. We were made to work for our food! That’s right, we had to exercise a little bit of our creativity for a little bit of social media detox.

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This event is a collaboration between Just Heavenly, @the5tory and PenGallery.com. Just Heavenly is a brainchild of Nigel Skelchy and Allan Yap, while Allan also started crafting his own leather notebook; and PenGallery is an authorised dealer carrying large selections of pens.

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Lai, founder of PenGallery.com brought his prized possession out for us to view: The Sailor Summer Haw Chinkin Maki-e Pen. Definitely the most expensive fountain pen I’ve ever seen, valued at RM68000! Chinkin means “Gold Inlay”, which is the method used to create the pen. Specialised chisel carved out the design, and the carving is then filled with gold and silver metal powder.

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We were each given a fountain pen, to create our own artwork referring to the picture above. Which include the newly launched cake: “Play it again Sam”, a tribute to the late Samantha Schubert, Malaysian Actor and Model. This cake is a delicious triple decker melange of Bananas, Strawberries, and Chocolate all topped with fresh cream. Beautiful to look at, even more exquisite on the tongue.

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A myriad of coloured ink for us to colour our art.

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This was our collaborative effort. Kevin did most of the work, to be honest, but still, it was fun creating this together. Our cake looks like it’s dripping with blood.

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Meena @llemongrass and Jason @smashpop won the contest, and they each received The Adventure Travellers Notebook. Made with 140gm paper, hand cut and hand sewn from beautiful leather lovingly by Allan Yap.

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We then were treated to some delicious food. Including a sausage pasta with spicy tomato sauce. This is also part of their pasta lunch set, all priced at RM20++ with an Iced Lemon Tea, great value!

Their specially created Raya Cakes are also available in stores now, here are some of them:

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Royal Gold, whole 6’tall butter cake, featuring Vanilla sponge with orange buttercream.

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The Ukiran, 9′ fondant cake. Chocolate fudge fans will love this one!

Thank you Just Heavenly for the hospitality!

Follow @the5tory, @justheavenly_my and @pengallery for more updates!

Just Heavenly Cafe
3rd Floor
Bangsar Shopping Centre
Jalan Maarof
59000 Kuala Lumpur
10am-10pm daily

Jaya One branch
10am-8pm
Genting Skyavenue
10am to 10pm

Josper at Work, La Bodega Telawi Bangsar

In the sea of the ever-changing culinary landscape in Bangsar Telawi, La Bodega has truly stood the test of time. I believe it’s because of their friendly hospitality, consistently good food, attention to details and continued effort to reinvent themselves from time to time. Today, La Bodega has its name not only in the F&B scene but also in the entertainment industry.

A couple of weeks ago, we were invited to spend an evening at their Telawi outlet experiencing Josper@Work and Asia Beat with Lewis Pragasam, a combination of delicious food and live music. For those uninitiated, Josper Charcoal Oven is a combination of grill and oven in a single machine. You might have seen it advertised in a few restaurants. This device is great for sealing flavours of meat and seafood while retaining the signature charcoal smokiness. Every Saturday from 6pm there’s a special menu featuring dishes cooked with Josper, hence the name. Here’s their current menu.

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We ordered a few selections suggested by them and sat back enjoying our drinks. First to arrive at our table was this majestic looking Grilled Squid (RM26).

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The squid is served with Italian parsley, garlic and extra virgin olive oil. Simple seasonings but plenty of flavours. It’s cooked to perfection, not a second over. I might add this goes superbly well with wine too.

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Our next dish was the Grilled Rainbow Trout (RM55), which came with grilled vegetables and Spanish Style sauce. I liked that the skin is slightly charred here while the flesh is still wonderfully tender. With produce this fresh, natural taste is best.

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The meat component was satisfied with duos of Lamb skewers (RM28+/ 2 pcs RM50+/ 4 pcs). We got to taste both styles, the Moroccan with spicy harissa and the Peruvian Anticucho with Mojo Picon. Harissa is a hot, aromatic paste made from chilli and assorted other spices and herbs, versatile enough to use on pretty much anything. Pairing with Lamb is a good idea for its pungent flavour complement the meat well. The Mojo Picon is another variant of chilli sauce, with paprika, garlic and vinegar as main ingredients. As you can imagine the Peruvian Anticucho style is more piquant and refreshing.

We were getting pretty full by this stage (having a whole fish for 2 is not an easy feat, I can tell you), but we couldn’t resist ordering a dessert once we saw Creme Catalana on the menu.

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Crema Catalana or Catalan Cream is the Catalan name and version of the often considered French dessert, crème brulée. Despite the French claim, however, there are many regions that lay claim to the origin of this popular dessert. Catalonia, in the northeast corner of Spain (near the French border), is one of them. But wherever it’s originated, still one of the best desserts ever invented. Here they do a pretty decent version, though the sugar coat is a little thinner. The custard is light, dissolving in your mouth leaving the aroma of vanilla (or coffee, for the other one). Delightful.

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After dessert, we adjourned to upstairs for some live music, aka Asia Beat by Lewis Pragasam, featuring different artists each week. We had Helga on the mic and violin for us. I’ve watched her previously in another outlet too, this girl is definitely talented! Check the event flyer below for their June program.

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Thank you, La Bodega for hosting us!

La Bodega Telawi (Bangsar Baru)
16-2, Jalan Telawi Dua,
Bangsar Baru,
59100 Kuala Lumpur,
Telephone: +603 2287 0848
Website: http://labodega.gastrodome.com.my/
Operating Hours: Monday to Sunday 8am till 2am

Traditional Meals Made Easier with the New Generation Philips All-In-One Pressure Cooker

The Holy month of Ramadhan is here, which means Raya is just around the corner. I don’t know about you, but I can’t help to associate Raya with good food. Rendang, Ketupat, Ayam Masak Merah, the list goes on. To prepare these dishes the traditional way it is often tedious and time-consuming. Well, today I’ll like to talk about a miracle product that’s going to be the super helper in our kitchen, The Philips All-In-One Pressure Cooker.

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That’s right, the pressure cooker gets an upgrade and this time it comes with a lot more functions other than just pressure cooker, which to me is definitely good news! I was lucky enough to be invited to the launch of Philips All-in-one Cooker, held at the Yellow Apron in PJ, and we got a preview of how magic happens in the kitchen with this wonderful appliance.

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“Ramadan and Raya is a time for families and friends to come together over a hearty meal and is typically a time for Malaysians to savour and appreciate delicious home cooked traditional Malay dishes such as rendang, curry and soup. However, the cooking process for some of these traditional recipes is time-consuming and can take up to several hours of slow cooking to achieve optimal flavour and texture in the dish. In line with our mission to help people improve their lives, Philips Malaysia wants to help you preserve traditions with modern innovations by helping you cook your favourite buka puasa and Raya dishes more conveniently, so you have more precious time to spend with your loved ones,” said Muhammad Ali Jaleel, Country Manager of Philips Malaysia.

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“We have collaborated with Chef Marina Mustafa in conjunction with the launch of this new generation Philips All-in-One Pressure Cooker as she has a very innovative approach to preparing delicious healthy home cooked traditional meals. She shares our vision in offering easy yet delicious healthy recipes for consumers. With the new Philips All-In-One Pressure Cooker, this is certainly possible,” Ali added.

Formality aside, we were treated to a few Chefs demonstrating their raya recipes for us. First up, of course, we have Chef Marina Mustafa herself, cooking up the most anticipated Beef Rendang.

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Traditionally, Beef Rendang takes at least 4-5 hours to cook, which is cut to dramatic 30minutes with the Pressure Cooker. The result? Same delicious taste with tender beef chunks. Heavenly!

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Chef Jovin Lee cooked Lamb Shank Kurma for us. He actually used 2 different methods, one with slow cook function overnight and another with pressure cooking function. That’s right, this cooker can also slow cook, which means you can put all your ingredients in before leaving for work, then coming back to a delicious meal. Fabulous!

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Miss Anna Sha demonstrated how she make Mee Rebus gravy with her own twist, using Sweet Potatoes for the natural sweetness.

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You can also bake cakes with it! Here Chef Ichiro showed us how he makes the Burnt Sugar Cake (Kek Gula Hangus). This was my favourite, the cake is moist with nice depth of flavours, couldn’t have guessed it’s made with a Pressure cooker!

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Fellow blogger Ruby made Acar Buah, using Stew function. Hmmm I can’t wait to get my hands on this to start cooking some exciting recipes. Will keep you all updated once I do!

More about the Philips All-In-One Pressure Cooker: 

Equipped with an intelligent cooking system, the new generation Philips All-In-One Pressure Cooker offers a fully customisable cooking experience that allows you to slow cook or pressure cook, in just one appliance. You can also sauté, sear, bake, reheat and warm up your meals, all in the same machine. The Philips All-In-One Pressure Cooker allows you to cook eight times faster saving time and energy in the kitchen. The pressure cook function comes with various menu buttons for cooking and steaming a variety of dishes ranging from soup, risotto and rice to meat and poultry as well as bake cakes.

The aluminium alloy inner pot of the Philips All-In-One Pressure Cooker is durable and offers more effective heat conduction for a more thorough and even cooking result. It is coated with a special golden Whitford coating that is anti-scratch and non-stick. With an easy-to-programme timer that indicates cooking progress, the days of second guessing when your dish will be ready are over.

For your peace of mind, the new generation Philips All-In-One Pressure Cooker has nine safety protection systems and comes with a pressure regulator that is microchip-controlled. Right after cooking, the pressure regulator automatically turns on to release the pressure, so there is no need to discharge the pressure manually or wait for the pressure to drop naturally as the cooker cools. You can enjoy piping hot delicious homecooked food immediately right out of the pot!

Pricing and availability

Sold at a recommended retail price of RM799 (although I’ve seen some places selling them at special promotional price, you can check the Philips Pressure Cooker facebook group for more info), the Philips All-in-One Pressure Cooker (HD2137/62) is available at the Philips Brand Store in Publika Shopping Gallery and The Gardens Mid Valley, both in Kuala Lumpur, and in Sutera Mall, Johor Bahru; at Philips Experience Stores in Menara Axis, Petaling Jaya and in Penang; and at retail partners and distributor stores nationwide and online via Blip.my and the Philips Official Store on Lazada: http://www.lazada.com.my/philips-official-store/.

For more information, please visit www.philips.com.my/pressurecooker

Ruyi & Lyn, Bangsar Shopping Centre

Ever since Ruyi & Lyn opened its door to the masses back in June 2015, it sure has gotten people talking. I’m sure some of you might have seen their signature Nasi Lemak sushi which is essentially miniature nasi lemak served as a sushi. Yes, this provides a glimpse of what this place is about. The innovation of traditional food with a touch of fusion.

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Yet, as you step into the place, you get a little disoriented at the sheer size of it. The red carpet, soaring ceiling with dancing light, met with a large stage and a DJ console. Is it a restaurant, a club, a lounge? Turns out it’s all of them. There are also private areas for more intimate affairs, as well as a cigar lounge, a balcony terrace and a sizable bar. The overall ambiance is classy, yet casual enough for all kinds of events.

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RUYI represents a heartfelt desire of the good life. LYN is not only the name of the pretty owner, but also an acronym for Link Your Network: our dream of bringing people together – of all races, gender, religion, social backgrounds, and nationalities. Kinda reminds me very much of GEM Tang’s Get Everyone Moving.

The menu here is crafted by Executive Chef James Ho, a returning Malaysian with dreams of innovating the Malaysian food industry with his Pan Asian creations. He’s honed his skills in Singapore, Indonesia, Hong Kong, Taiwan, Thailand, Korea and Japan for the past 20 years. His skills are impeccable and his dishes are definitely photogenic, channeling a well of creativity.

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We started our dinner with a Thai inspired Morning Glory Tempura (RM28), a savoury and sweet treat with its sesame sauce. Unlike the usual Thai version that’s encased in a thick batter, this one is super delicate. A good accompaniment to some alcoholic drinks.

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Speaking of alcoholic drinks, Ruyi & Lyn has some impressive cocktails. We sampled a Bloody Mary that comes attached with a side of very tasty Ribbon pasta in Tomato sauce and capsicum. Talk about perfect food pairing!

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The French Fries Soda is a cocktail made with Southern Comfort and I tasted hint of Apple and Cinnamon in this. This one is especially pleasing to the girls.

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It is indeed creative to serve Deep Fried Soft Shell Crab in a form of Rojak (RM58), though this is probably the priciest rojak I’ve ever encountered. The crab is delicious though, covered in a sauce spiked with Ginger flower.
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The Hot Chick (RM43) is basically Szechuan style chicken popcorn laced with dried chilies. I didn’t try it because I don’t eat Chicken to protect my throat, rest of them gobbled these up though.

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The Dancing Fish (RM28) is part of their Ocean’s 8 promotion for May. The fish is fried to a crisp, then paired with a Patong Curry dipping sauce which is piquant and spicy, which is rather appetizing. I couldn’t resist taking the fish head which can be eaten as a whole, even.

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Also part of the Ocean’s 8 Seafood promotion is the Indonesia Curry Prawn (RM28), served with Toasted Sesame Mantau. This is super fabulous, with a great depth of flavours. The mantau dipped in gravy is just divine. RM28 is a steal, so get this promotion before the month ends.

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We also tried the Shanghai Fried Nian Gao (RM38), which was fried with eggs, crabmeat and XO sauce. The XO Sauce added a lovely umami taste to the dish and this was very comforting indeed with an extra decadent feel.

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The last of our savoury course was this very impressive looking tray of Crab Curry Fried Rice (RM68). The curry sauce is incredibly rich, in fact, I couldn’t stomach much of it because it’s just a little too creamy for me. Apart from crab (obviously), there are also scallops and prawns in the mix.

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We ordered some desserts though, and I have to say this Pistachio creme brulee is quite textbook, with the signature crust to crack, and the creamy custard that’s delightful to eat.

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More cocktails! The Dancing Jim features whole Passionfruit, a slice of peach, and is a mixure of fruity sweet and sour. Good stuff.

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Thank you Ruyi & Lyn for your hospitality! We even got to bring home a pack of these super addictive snack: Salted Egg Yolk Fried Chicken Skin!

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That’s right, fried chicken skin is already delicious on its own but combined with salted egg yolk for that extra umaminess, this is a winner! Best yet, a pack of this is priced at only RM6. Although I think you best buy a few of them because one is definitely not enough. Hurry before offer ends!

Ruyi & Lyn
4th Floor Annexe
Bangsar Shopping Centre
Jalan Maarof
59000 Kuala Lumpur
Tel: 03-2083-0288

Opening hours:
Lounge
12.00noon-2.00am Mondays to Sundays

Restaurant
Lunch: 12.00noon-3.00pm (last order at 2.30pm)
Dinner: 6.00pm-2.00am (last order at 11.00pm)

Tapas are available at both Restaurant and Lounge:
12.00pm-12.00am from Sundays to Wednesdays (last order)
12.00pm-12.30am on Thursdays to Saturdays (last order)

Pork and Kimchi Cauliflower Fried Rice

My love for Fried Cauliflower Rice runs for at least 2 years deep. Some of you might remember my old post from 2014 for a basic version, or a Nasi Tomato adaptation (along with a cooking video! I must attempt that again soon). But because I have well and truly fallen off the Paleo bandwagon, this has dropped off my cooking rotation for a while. Meanwhile, my skill for the actual fried rice levelled up so much thanks to the rice monsters at home at one point I was considering opening up a place selling just fried rice. I’m looking at you, Kevin. But anyway I digress.

One day while we were getting ready to go out, I heard a cry from the next room. Thinking that Kevin might have hurt himself I rushed over to check, “I DON”T HAVE ANYTHING TO WEAR HUHUHUHUUUUU” he exclaimed with much exasperation. “Huh, why ah?” “Because I’m FAT la*”

Here, you heard it from me.

Yes, we keep ourselves active mostly, but we certainly have been indulging a little more than usual when it comes to food. Case in point: the Bak Kut Teh post just before this, haha. So with much persuasion and bribing, my-very-sexy-despite-a-little-overweight-so-he-claims-boyfriend finally agreed that we will go on a low carb diet, allowing one cheat day a week. Which means I get to exercise my muscles (and my brain) in the kitchen to come up with things interesting enough for him. I’m sure if I bring something like a poached chicken breast with blanched broccoli on a plate, he’d run out the door faster than our little Colt (the car). No….. we don’t want that. What we want, is diet food that tastes good. (Is there even such a thing?)

Well apparently yes. Something as simple as Cauliflower, mixed with other veges, some sort of protein and just some simple seasoning. Today, I present to you Kimchi and Pork Fried Cauliflower Rice! There’s no rice in this at all, so I can safely say that this is almost 100% nutri-dense. Plus, kimchi is really good for you what with the good bacteria for your gut and all. So without further ado, here’s a pic, and how you make this dish.

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Pork and Kimchi Cauliflower Fried Rice (for 3)
Half a head of Cauliflower
Few florets of Broccoli
2 clove of Garlic, minced
Half an onion, finely chopped
1 Carrot, finely chopped
1 big handful of Kimchi, chopped, reserving juice
100g Minced Pork
2 Eggs
Pinch of Salt and Pepper
1 tablespoon Soy Sauce*
1 tablespoon Ketchup
Spring onions, to garnish

To prepare the “cauli rice”, cut or tear the cauliflower florets by hand, remove excess moisture and pulse in food processor or blender until resembling rice. For this recipe, I pulse the cauliflower along with carrot and broccoli to save myself some time.

Heat oil in pan and saute onion and garlic until soft, then add minced pork and kimchi. Fry til the pork starts to brown, then add in all the vegetables. Stir around a little, then season with kimchi juice, soy sauce, ketchup, salt and pepper.

If you don’t drain the excess moisture enough, you will find that liquid will slowly pool up (happens to me all the time because I am err lazy). This is ok, just slowly let the liquid evaporates by pushing everything to the side. Not a disaster, but you do have to let all the liquid cook out otherwise it will become a soggy mess.

When the cauli rice is almost ready, make a well in the centre and crack 2 eggs into the space. Stir around to break up the yolks. Once it’s set, move around to mix everything merrily. Once the eggs are done, taste to adjust seasoning, then turn off heat. Garnish with Spring onion before serving. While this dish is also edible slightly cold, I’d suggest enjoy it while it’s hot for maximum comfort.

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As with normal fried rice, you can customize it until the cows come home. Don’t like pork? Use chicken or prawns, maybe tempeh if you want it vegetarian. More leftover vegetables crying for help in your drawer? Throw it in! The possibilities are endless. Eat this often enough (replacing your normal high carb meal la of course), you will thank me for your slimmer body soon enough.

So, since we have been so good this week, where shall we go for Bak Kut Teh this weekend?

Oh, and have a great weekend y’all!

*Conversation might not be in those exact words. But you get the jist la