Lan Jie style Steamed Tilapia with Panasonic Cubie Oven

If you come into my kitchen, you might assume that I’m a gadget geek. Well, it wouldn’t be too far from the truth as we had to clear out a good portion of our kitchen to welcome the newest member, and joining my long list of high tech kitchen appliances is the Panasonic Cubie Oven.

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After using the Panasonic Cubie Oven for a week, trying out its different functions: I can now share with you some of the pros and cons of this device. The first thing I did with this, of course, was to steam a fish. Before this, I shall mention that Kevin and I had a debate on whether it’s possible to do a whole fish seeing it’s much smaller than our oven. Turns out, it might be compact, it’s definitely spacious enough to cook a good sized fish!

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Fish on the side for comparison. Turned on the steam mode to check how it works and prompted geeked out haha. More on that later.

Since we had a Tilapia in our freezer waiting to be used, what better to share our current favourite recipe?

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This dish is inspired by the famous Lan Jie restaurant which has numerous branches across Klang Valley. This restaurant specialises on Steamed Tilapia. In fact, that’s all everyone eats when they are there. Its concept is that everyone gets a fish each. You can choose the level of heat and that’s about it. Yet it’s the burst of flavours due to the super umami toppings that makes the dish so enjoyable.

The recipe is simple, so it’s important that the quality of the fish is good. The recipe I found was shared by Kimberly (Hi Kim! BTW I’m still following your blog religiously. Closet fan here haha). Actually, I couldn’t tell for sure if it’s exactly like Lan Jie because I always go for super spicy so it kinda drowns out everything else. But this recipe is tasty enough.

Lan Jie inspired Steamed Tilapia

1 Tilapia (I used a Red one, Lan Jie uses Black)
1 thumb sized ginger, minced
3 cloves garlic, minced
2 chilli padi
2 tbsp Light Soy Sauce
1 tbsp Soy Bean Paste (Taucu)
1 splash of Shao Xing Wine
Spring Onion and Coriander to Garnish

1. Heat a pan with a neutral oil. Fry garlic and ginger until fragrant. Add soy bean paste, soy sauce and Shao Xing wine and stir around for 1 minute until the sauce is nice and combined. Add chilli and then turn off heat (beware of the cooking fume… it’s pungent!).

2. Prep the fish as usual, making a few shallow slices across the body. You might want to quickly blanch it if you are worried about the muddy taste. If the fish is super fresh, it should be ok though. Place the fish on steaming dish. Once the sauce is cooked, poured it over the fish.

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3. Set the Panasonic Cubie Oven to Steam Mode – Medium, and set the timer to 15minutes. Or select Steamed Fish from the Auto Cook Menu (which is number 1) and put in the weight and press start. Then just watch the cubie work its magic!

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The Cubie Oven has a water tank on the top right corner which takes up to 600ml of water (cold, tap water will do. Never mineral water). During the steam mode, it basically squirts out water to a small sink then heat it for the evaporation. Kinda cool watching it work and in fact, I was totally geeking out during the first few times.

So I’ve tried both the Auto cook mode and Manual input and both works like a charm. The fish came out perfectly cooked!

And of course, to steam this normally, either do it traditionally over a wok (or whatever steaming device you have) for 15 minutes on medium heat.

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5. To serve, simply garnish with spring onion and coriander… and extra chilli if you like. Serve with plenty of rice!

Steaming food is a breeze with the Cubie. The only downside is that you do have to do a proper wipe down after it completely cools down because the water tends to pool at the bottom, even though there’s a drip tray at the front and bottom part of the oven (which should also be clean every time after use). Basically, it’s important to be diligent with cleaning to prevent limestone build up.

For more information on Panasonic Cubie Oven, hop over to their website, or check out Panasonic’s facebook page.

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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

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

Classic and Contemporary Flavours for Breaking of Fast at Renaissance Kuala Lumpur

Can you believe another year has passed and another Ramadhan month is just around the corner? That’s right, this is the time where most hotels would be promoting their Ramadhan buffets and I was recently invited to Renaissance to check out what they have to offer.

This year, you can choose to tantalize your tastebuds with Malaysian classics at TEMPTationS or for something a little different, opt for a touch of Cantonese at Dynasty Restaurant (that’s right, they are now pork free).

Discover the diverse cuisine and delicious flavours to break your fast starting from 27th May 2017 at TEMPTationS, Dynasty Restaurant or privately catered to your exclusive needs.

Make your way to TEMPTationS with family and friends after a long day of fasting where experienced Chef Ali Tuwin and his team will engulf your senses with a feast of more than 100 dishes including Malaysian classics enjoyed during the fasting season. Afterwards, be spoilt with an all-you-can-eat tropical fruit fiesta and durian, the king of fruits at their ‘urban tropical oasis’.

The buffet of Malaysian classics inclusive of the tropical fruit fiesta is priced at RM145nett per person and half price for children from 6 to 12 years old. Early birds will enjoy the buffet at RM110nett per person from 27th May to 2 June and 17 June to 24 June 2017.

As with most hotel buffets, the starters include a seafood bar, a variety of salads and there’s also a ulam station featuring plenty of fresh raw vegetables.

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Classic flavours to be savoured include Biryani Gam Ayam, Sup ‘Gearbox’, Ayam masak daun limau purut, the all-time favourite Roasted Whole Lamb with Percik Sauce, Serawa durian with glutinous rice and the must-have beef or chicken Bubur Lambuk that will be available every evening throughout the fasting month.

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 photo IMG_20170418_183445.jpg Sup Gearbox. Check out the size of the bones! The marrow is the best part.

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 photo IMG_20170418_183203.jpg Sotong with Petai

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At the live action stations, their chefs will dish out Kampung style Ikan Bakar accompanied by its hot and spicy sauces and juicy chicken and beef satays.

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The noodles station offers a rotation of noodles every evening, be it Mee Rebus, Laksa Penang, Sup Mee Hoon Utara or Nyonya Laksa.

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Those with a wider palate may opt for the non-local dishes such as baked salmon with fennel (this was good), grilled Mediterranean vegetables, or the pasta station.

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A meal will not be complete without a sweet ending, and the dessert section has a variety of Malay kuih, whole cakes, puddings, ice cream and not forgetting the tropical fruit fiesta.

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For a unique breaking of fast dining experience, go for contemporary Cantonese cuisine at Dynasty Restaurant where Executive Sous Chef Kok Chee Kin awakens your palate with four creatively crafted set menus. His two 8-course menus and priced at RM138nett per person and RM168nett per person for a minimum of 2 persons, a 9-course menu at RM938nett for 5 persons and a 10 course menu at RM888nett for 5 persons. These menus are also inclusive of the tropical fruit fiesta.

Specials from the menus include the Baked Lamb Rack with piquant Mongolian sauce, Casserole of beef with vermicelli in satay sauce, Crispy farm chicken with spicy minced garlic, Baked cod Portuguese style and Stewed oxtail with radish in casserole.

 photo IMG_20170418_201401.jpg Cantonese Four Seasons Platter

 photo IMG_20170418_201407.jpg The rest of the platter

 photo IMG_20170418_201443.jpg Baked Cod Portuguese Style

 photo IMG_20170418_201340.jpg Sauteed Prawns with Green Tea Mayonnaise

 photo IMG_20170418_201357.jpg Baked Lamb rack with piguant Mongolian Sauce

 photo IMG_20170418_201331.jpg Cripsy Farm Chicken with Spicy Minced Garlic

Alternatively, should you plan to host private breaking of fast get-togethers or Aidilfitri celebration for a group of 50 persons and more, our catering team is able to customize packages to suit your needs. Catered exclusively for you from 27 May to 23 July 2017 with a 10% discount for bookings made before 22 May, you will enjoy a host of benefits.

For details on customized packages please email rhi.kulrn.sales@renaissancehotels.com or call 03 27169910/03 27169918

For restaurant reservations, please call 03 2771 6692 or email rhi.kulrn.fb@renaissancehotels.com

Follow their Facebook…..

www.facebook.com/RenaissanceKL

www.facebook.com/TemptationsKL

www.facebook.com/DynastyKL

Website – http://www.marriott.com/hotels/travel/kulrn-renaissance-kuala-lumpur-hotel/

Address – Corner of Jalan Sultan Ismail and Jalan Ampang, 50450 Kuala Lumpur

CNY Menu at Dynasty Restaurant, Renaissance Kuala Lumpur

It’s now less than one week to Chinese New Year, the year of Rooster. How’s your preparation going? Have you been cleaning up a storm? Baking Chinese New Year cookies? Most importantly, have you decided whether you’ll be eating at home or eating out for the festive period? Well, here’s an option for you, celebrate it at Dynasty Restaurant, Renaissance Kuala Lumpur. Executive Sous Chef Kok Chee Kin and his team have specially created Festive Menus that will showcase the finest flavours of Cantonese cuisine from 11 January to 11 February 2017.

“Cantonese cuisine is famously subtle and the cooking techniques are kept simple, guests dining at Dynasty Restaurant will be treated to an interesting array of intrinsically light on the palate dishes whilst emphasizing on a distinct primary flavour” – Chef Kok

We were invited to a review session along with the media and bloggers and first impression of this restaurant: it’s warm, spacious, and definitely inviting with definite oriental touches everywhere. There is even a feature wall with all their past MIGF trophies.

The Festive Menu here features their Treasure Pots (Poon Choi), set menus range from 2 persons to 10 persons with the price range starting from RM288nett to RM3288. We were treated to the Fortune Set which is priced at RM2088 for 10 persons.

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Yee Sang is Dynasty offers 6 types of Yee Sang, all featuring a colourful mixture of raw fish or other exotic seafood served with crunchy vegetables, crackers and condiments. You can choose between Salmon, Fruity Fiesta, Jellyfish, Lobster & Salmon, Yee Sang of 5 treasures and Mini Abalone & Salmon. The fortune set comes with a Salmon Yee Sang so that’s what we had.

Auspicious wishes must be said when tossing the Yee Sang, and the higher you go, the better the luck! Of course in this state of economic most of us wouldn’t mind having more money for the new year. The Yee Sang is on the traditional side, I liked the balance of sweet and tangy in the sauce and the distinct aroma of mandarin peel.

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Next on our table was the Fortune Combination Platter, which comes with four types of hot appetizers -deep fried roll with crabstick and salted egg, money bags, gold ingot with dried oyster and stir fried scallops with asparagus and XO sauce. And why is there Crayon Shin Chan on our plate? Hehehehe actually it’s a rather cartoon-like sculpture of one of the Fu Lu Shou Deities, I’m going to guess it’s Fu (Prosperity), as we have lots of golden morsels here resembling money. I quite like the gold ingot with oyster, though the scallops would have to be my favourite.

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Our soup course was a Ying Yang scallop soup with dried seafood. It’s packed with different seafood and the soup itself is pretty light, best enjoyed with a touch of vinegar.

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The next dish was a pleasant surprise for us, the Dynasty Treasure Pot of Prosperity (RM428nett for 5 person) with whole sun-dried scallops, tiger prawns, siew yoke, fish maw, stuffed dried oyster, fresh scallop, flower mushroom, fu kwei abalone, farm chicken, roasted duck, money bag, sea cucumber, fish stomach and coral clam. Everything is cooked in this umami superior stock, for that extra decadence.

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I always love a simple steamed fish and this Tiger-dragon Grouper here is steamed whole with superior soy sauce, topped with scallion and ginger. The flesh is so soft and the sauce is a good mix of savoury with the natural sweetness of the fish. Yum!

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Dynasty does serve pork and what’s more decadent than a whole Braised Pork Knuckle? Here, it’s served with mushroom and sea cucumber. The pork knuckle is fork tender with gelatinous fat layer and skin. It’s heavenly! Personally, I’m not a huge fan of sea cucumber, though they did cook this well, with a slightly chewy texture whilst taking on the flavours of the broth. Buried at the bottom were some iceberg lettuce, which soaks up that delicious meaty broth too.

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Wok Fried Glutinous Rice with Waxed Meat might look like Lap Mei Fan, but it’s a whole different ballgame. The rice grains were definitely toothsome, aromatic; and there are plenty of waxed meat to go around. Both of us had seconds!

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The Golden Prawns with spicy minced garlic got us hesitating because of the shells, but then again the shell took on a delicious flavour you would want to suck on. The prawns are cooked to perfection too. How do you like to eat your unpeeled prawns by the way? My party trick is to just bite the whole thing then separate the shells with my tongue. Yes I know I’m lazy.

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After all the rich dishes, it’s nice to have a warm tong sui to refresh ourselves. We had the Double-boiled dried bamboo cane with aloe vera, fungus and tong yuen. The tong yuens are filled with either red bean paste or sesame paste. I love the bits of aloe vera and fungus, always a winner in my book.

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There were also four types of Dynasty’s fortune pastries for us to indulge, and I liked the Nian Gao best.

Thank you Dynasty Restaurant for hosting us!

For reservations or more info, please contact 03-2716 9388 or email rhi.kulrn.fb@renaissancehotels.com.

Dynasty Restaurant
Level 1, East Wing, Renaissance Kuala Lumpur Hotel,
Corner of Jalan Sultan Ismail & Jalan Ampang,
50450 Kuala Lumpur, Malaysia.
(Parking rate: RM10 flat rate for diners)
03-2716 93
Website: http://www.klrenaissance.com

Bitter Gourd Omelette

Ahhhhh… Bitter Gourd. You either love it or hate it. For me it was love developed overtime. I still remember vividly the first time Bitter Gourd appeared in my household when I was a lot younger. I was not the most adventurous eater back then (sure am making up for lost time now hehe), but my sister was tempted by its beautiful flower-like appearance. But one bite, she was traumatised for life (or at least for many years after). So yes, the taste of Bitter Gourd can take a little getting used to, but it does come with a myriad of health benefits.

Bitter Gourd is a temperate/tropical vegetable originated in South-East Asia, it’s very low in calories, but contains high amount of Vitamin C, folate, ß-carotene, a-carotene, lutein, zea-xanthin and Vitamin A. It’s also moderate source of B-complex vitamins such as niacin (vitamin B-3), Pantothenic acid (vitamin B-5), Pyridoxine (vitamin B-6) and minerals such as Iron, Zinc, Potassium, Manganese and Magnesium. Most importantly, it contains a phyto-nutrient called polypeptide-P, a plant insulin known to lower blood sugar levels, which means it’s great for people with diabetes too. So in short, all of us would benefit from consuming Bitter Gourd.

There are many ways of preparing Bitter Gourd. My favourite would be Bitter Gourd Omelette. Although I’m also partial to Bitter Gourd and Pork soup. I’d say that Bitter Gourd omelette appears pretty often on our table anyway. But it wasn’t until couple of months ago during our trip to Penang, our mind was truly blown.

Most of the time when we cook Bitter Gourd Omelette, the eggs are fully cooked, achieving a little bit of char for that extra wok hei. But not at this place called Song River Coffee Shop at Gurney Drive Penang.

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The egg was runny, and a brown sauce is poured over, providing that extra umami touch. I know it’s super simple, but please give a round of applause to whoever came up with this recipe. It has truly set a new standard for us. Needless to say, this dish was the highlight of our trip and I vowed to never cook Bitter Gourd any other way.

The dish is simple enough though. I’ve since cooked it a few times at home and it’s always the first dish to finish. Here’s my version:

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Mine’s a little more cooked than the Song River’s, you can always undercook it a little more. But the idea is to achieve at least 50% runny bit for the ultimate sensory experience.

Bitter Gourd Omelette

Half a medium size Bitter Gourd, halved lengthways and thinly sliced
3 Eggs
Light Soy Sauce (around 1 tablespoon)
Fish Sauce (around 1 teaspoon)

Usually, after I sliced the Bitter Gourd, I like to sprinkle some salt over and leave it for 10-15 minutes, as this will draw out excess juice to make it less bitter. You can omit this step if you like it extra bitter. Rinse the salt off well, and set aside. Mix the soy sauce and fish sauce with a little of water and set aside.

Heat a pan on high and add your choice of oil. You need a little more for the eggs to be nice and smooth. Add Bitter Gourd and cook for 2-3 minutes until soften.

Break the eggs into a bowl and lightly break up the yolks, don’t beat it though because we want to keep the yolk and white slightly separated. Distribute the Bitter Gourd evenly and pour over the egg. Use the spatula to move it a couple of times to distribute the egg. Then let it cook for under a minute, until the bottom is just set.

Pour over the sauce around the side and over the middle just as you turn off the heat, and serve immediately. Best with rice!

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Yeap. It’s just simple as that!

A video posted by Kelly Siew (@kellysiew) on Oct 2, 2016 at 3:01am PDT

 

Look at that wobble!

As for the sauce, if you have a very good soy sauce which has a balance of sweet and savoury note, you won’t need anything else. Feel free to adjust the sauce to your liking, I sometimes add a touch of Black vinegar too for a little tang.

Do try this at home and let me know what you think!

Preserved Mustard Green with Minced Pork (雪里红炒肉末)

It’s amazing how with years of cooking vegetables I’m still constantly finding new exciting recipes to try. Recently Kevin and I went to a Chinese Restaurant that serves a huge variety of traditional Chinese dishes called Da Feng Shou (Good Harvest). The tag line mentioned Fu Zhou Home Cooked Dishes which piqued my interest (as you know I’m Foochow), but the menu appears to be a mixture, with a slight bias to Szechuan dishes. No big deal, plenty of things I like anyway.

Kevin spotted Xue Li Hong on the menu and insisted on ordering it. Its Chinese name translate to Red in the Snow, which could be a little morbid come to think of it. But it’s actually a type of Preserved Mustard Green, and it’s super easy to make at home. The dish blew my mind with its explosion of flavours and it goes so well with rice. Needless to say, I decided to try it at home. Here’s my version:

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Traditionally, Xue Li Hong is made with Gai Choy, though nowadays Choy Sum is also commonly used. I opted for the latter as it’s easier to find. The process involves just few steps: First you wash the leaves clean and separate the stalks, then you generously sprinkle salt over and gently rub into the leaves, wait for an hour or so until everything softens, then put the whole bunch into a ziploc bag to preserve in the fridge. 1 or 2 days would be enough, checking it from time to time to drain exceed liquid, but 1 week would be more ideal.

When you are ready to cook, simply take the Xue Li Hong out, rinse it well, squeeze out the excess liquid and chop into small pieces. Like so:

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I wanted to keep this dish simple yet flavourful, so I’ve chosen to fry it with Pork Lard, Mince Pork and a touch of chili. The ingredients are as follow:

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Pork Lard (I cut it off a piece of pork belly I was using the cook another dish)
100g Mince Pork, marinate with a touch of soy sauce, Shao Xing wine and white pepper
Xue Li Hong (of course)
2-3 cloves of Garlic, finely chopped
1 Chili Padi

First, let’s render the pork lard. Heat the pan and add in the small pieces of lard and cook until brown. You’ll see plenty of oil rendered with just that tiny bit. Keep the crispy bit in the pan of course, it’s like golden treasure.

Bring the heat to high, add garlic and cook until fragrant, then add mince pork to cook until no longer pink. Lastly, add the Xue Li Hong to pan along with chopped chili padi (I only add one because our chili padi is rather powerful, feel free to adjust to your taste). Just a splash of water to bring everything together, and you can turn off the heat. Serve hot with rice.

Take note that the Xue Li Hong is already salty, so there’s no need to add anymore salt.

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The whole dinner spread:

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Pork Belly Adobo and Green Bean Omelette. Simple dishes, maximum flavours, happy tummies!

Blue House Steamboat Restaurant

Taking over the locally well-known Damansara Village Steamboat Restaurant (owned by Patrick Teoh), is Blue House Steamboat Restaurant. The change of ownership occurred somewhere around late last year when the lease ended for Damansara Village. Signboard’s swapped to a bright blue one, the interior refreshed (part of it rebuilt), but the attraction is still Seafood, prepared in the freshest way possible. New kitchen team has Cantonese cuisine as their forte, and the menu here is big, including steamboat and non-steamboat options.

We visited Blue House on their Grand Opening night, having done their soft launch for a couple of weeks prior. It was a rainy evening, no less, which makes for a pleasant dining experience when it comes to open air restaurant like this one. We took our time to ponder over the menu and decided we would go for their Signature Big Bowl Fish, along with 2 other small dishes.

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For our appetiser, the “Crystal Chicken” with Cordyceps Flower (Quarter Portion for RM19). I guess they used Village Chicken, for it’s slightly firmer flesh. The skin is lovely aromatic from the herbs and I enjoyed chewing on the cordyceps flowers (which is actually a type of mushroom).

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Kevin ordered the Salt and Pepper Tofu (RM8.80) because he’s partial to that stuff, and this is executed well. Perfectly crispy and well-seasoned, what’s more to ask?

Now, the picture of the Big Bowl Fish on their menu does not do justice at all to this dish. To be fair the staff did warn us that the portion is big, and half a fish (RM88) should be sufficient for 3-4 people, but we sure didn’t expect such a massive bowl!

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Actually, the word bowl is misleading. We got a basin full of soup with premium ingredients.

Let’s take a closer look.  photo P1210318.jpg

I think this was my first encounter with 鲩鱼, which according to my research is a type of Grass Carp, a freshwater fish native to Eastern Asia. Here, the fish is simply boiled in the stock. The flesh is lovely soft when it’s cooked perfectly, but do turn a little stringy when overcooked. Those who are not used to freshwater fish might be deterred from the distinctive muddy taste as well, though it wasn’t too evident in this case, as I imagine very fresh fish was used.

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Other accompanying ingredients include Prawns, Squid, Clams, Fish balls, Tofu, Daikon Radish, Leek, Preserved Vegetable, just to name a few. And the resulting soup is so full of the natural sweetness of the ingredients combined, I was slurping up bowls after bowls. But even that, 3 of us were struggling already halfway through. We were told that if we wanted we could order some more ingredients to add to the soup. Imagine a side of noodles to soak up that lovely broth! Next time we come here, I’m rounding up a bigger group for sure.

This sure was a memorable meal and we will not hesitate to return for another visit.

Blue House Steamboat Restaurant

1067, Jalan Jenjarum, Off Jalan 23/10,
Taman Sea, 47400 Petaling Jaya.
03-7887 6066
Opening hours: 11am to 3pm, 5pm-11pm daily

Spring Reunion at Tai Zi Heen, Pullman Kuala Lumpur City Centre

This is the last of Chinese new Year menu review series and it’s none other than the very elegant Tai Zi Heen at the recently rebranded Pullman Kuala Lumpur City Centre (formerly Prince Hotel). I’ve previously dined at Tai Zi Heen before and was suitably impressed with what they had to offer, and this year’s CNY menu didn’t disappoint either. From 18th January to 22 February, the festive menu this year specially crafted by Chef Michael Wong and his team, with a view to create a harmonious blend of signature Cantonese festive dishes.

Ushering in the year of the Monkey, Tai Zi Heen offers three selections of a 9-course festive set menu packed with must have Chinese New Year dishes which will create a perfect reunion celebration. The festive set menus start from RM1788 per table, with portions for 8 to 10 persons. For the media review, Chef put together a few of the signature dishes from different set menus for our dining pleasure.

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This year, Tai Zi Heen introduces its new Crispy Whitebait Yee Sang, where the whitebait is fried to a crisp and golden brown in colour, paired with a variety of condiments and signature sauce which offers refreshing and crunchy bites after the toss. Other choices of Tai Zi Heen’s Yee Sang are Vegetarian, Salmon, Hamachi, Abalone and Four Seasons Prosperity Yee Sang (a combination of butterfish, salmon, tuna and jellyfish).
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We liked the Crispy White Bait, and also the hint of blackcurrant in a plum sauce. Never have enough Yee Sang, just toss away for bigger bank account! Haha.

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Beautiful Mess.

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The soup course we got was the Double-boiled Chicken and Vegetable Soup with fish maw and sun-dried scallops. Check out the size of the scallop! Never go wrong with Chicken soup, this one tastes naturally sweet and I enjoyed the slightly crunchy texture of the fish maw.

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Here comes the braised sea cucumber dish again. Chef Michael Wong prides himself in sourcing only the best ingredients for his dishes, the bok choy here is imported from Hong Kong (which proved to be extra crunchy) and so are the Dried Oysters. Interestingly, he uses Morel Mushrooms in this dish, which is an extra decadent touch.

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We checked out the set menus beforehand and one dish that really jumped out at us was the Crispy Prawns coated with Lemon Dressing, Tropical Fruit Salsa and Tobiko Caviar. And it sure didn’t disappoint. The prawns are juicy and bouncy, the dressing is slightly creamy, slightly sweet with just enough amount of tang. Pairing with tropical fruit keeps it refreshing and it’s a treat to bite into those caviar.
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The Steamed Dragon-Tiger Grouper (what a name!) in soy sauce, spring onions and fresh coriander is well executed, with soft sweet flesh and gelatinous skin. I will admit devouring the entire fish head too. Yum!
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Interestingly, the glutinous rice is stir-fried and then topped with Chinese-style Preserved Duck. While I enjoy the gooey texture of glutinous rice (I’m always partial to it), I felt that was a little too much sauce thus the flavours are on the heavy side.

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Ending the meal with a sweet note. Here we see more Salted Egg Yolk, this time as the filling of Sesame Balls. I’d prefer the filling to be more molten, but it’s tasty nonethless. The Sweet Potato is shaped into little carrots, cute.

Apart from the CNY set menu, Tai Zi Heen offers All You Can Eat Dim Sum brunch during Weekends and Public Holidays. With more than 45 variety of tantalizing dim sum for endless ordering, this is a perfect brunch for family and friends during the Chinese New Year. All You Can Eat Dim Sum brunch is priced at RM60.65 per person.

Tai Zi Heen remains open during Chinese New Year’s Eve and throughout the 15 days of the festival from 12:00noon to 2:30pm for lunch (Mondays to Fridays), 11:30am to 2:30pm for lunch (Saturdays and Sundays) and 6:30pm to 10:30pm for dinner (Mondays to Sundays). Private dining rooms are also available for groups of 12 to 30 persons. Reservations are highly recommended for the Chinese New Year promotions especially for Reunion Dinners. Please call 03-2170 8888 extension 8200 or email restaurants@pullman-klcc.com for reservation.

Tai Zi Heen
Pullman Kuala Lumpur City Centre
Jalan Conlay
50450 Kuala Lumpur
Malaysia