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Friday december 28, 2012 S AT I S F Y I N G

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C R AVI N G S

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CROWD PLEASING CANAPES Ring in 2013 with these easy to assemble party snacks


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FLOWER PIE TEE CUPS COVER WITH CRAB MEAT RECIPE (MAKES ABOUT 20 TO 30 CANAPES)

These pretty flower pots will definitely grab your guests attention. Each cup contains a refreshing cucumber and crab meat salad.

2 large cucumbers 2 heaped teaspoons instant tom yum paste 2 tablespoons caster sugar 1 torch ginger flower (bunga kantan), sliced thinly 40 fresh mint leaves 20 pieces frozen crab claw meat, steamed for 5 minutes and cooled 20 pie tee shells 20 edible flowers

Using a mandolin, cut the cucumbers into fine julienne, taking care to remove the seeds. Place the cucumber in a colander and press the juice out. Pat the cucumber dry with a kitchen towel. Just before serving, combine the cucumber, tom yum paste, sugar and bunga kantan. To assemble: Line each pie tee shell with two mint leaves to prevent the juices from the cucumber to soften the shells. Fill with the marinated cucumber. Garnish with a crab claw and an edible flower. Serve im-

SMOKED SALMON CANAPES (MAKES ABOUT 20 CANAPES) For a quick and fail-safe party snack, whip up this easy smoked salmon and cream cheese mixture to top crunchy crackers.

mediately. – Recipe by Debbie Teoh. Photography by Kenneth Lim, Gray Studio. Note: Adjust the taste of the cucumber according to your liking as each tom yum paste brand differs. It is essential that the cucumber must be dried or the shells will crumble.

Tip: Buy ready made pie tee shells from Lisa Spices at Taman Tun Dr Ismail market.

Taster Comments: This canapé really had a wow effect as the edible flower makes it so pretty. The filling is easy to mix and has a light tangy taste.” ALICIA LIM Housewife

1 packet (250 g) cream cheese, softened to room temperature 3 teaspoons finely chopped fresh dill 1 1/2 teaspoons lemon zest 200g smoked salmon slices, cut into small pieces ½ teaspoon ground black pepper juice from ½ lemon, or to taste salt to taste 20 small crackers mint leaves extra dill leaves for garnishing Place the softened cream cheese, dill and lemon zest in a bowl. Stir to combine. Mix in the smoked salmon. Add black pepper, lemon juice and salt to taste. adjust seasonings to taste. Chill until needed. To assemble: Place a cracker on a flat surface. Top with a mint leaf. Spread with ½ tablespoon of the cream cheese mixture. Garnish with dill and serve immediately. – Recipe by Debbie Teoh. Photography by Kenneth Lim, Gray Studio.

Taster Comments: This was very simple to make for a quick snack and rather tasty.” ALICIA LIM Housewife

(MAKES ABOUT 20 TO 30 CANAPES)

ginger beef 2 tablespoons oyster sauce 2 tablespoons fish sauce 1 tablespoon soy sauce 1 clove garlic, peeled and chopped finely 40g ginger, peeled and chopped roughly 15g lemongrass, smashed and cut into thin slices 1 tablespoon oil ½ teaspoon corn flour 200g beef tenderloin, cut into 3cm chunks smoky tomato sauce 200g tomatoes 3 bird-eye chillies,

de-stemmed & charred 3 tablespoons fish sauce 1 tablespoon grated palm sugar 1 sprig coriander, chopped 1 spring onion, chopped thinly 20-30 small crackers 20-30 Thai basil leaves for topping

Tip: Charring the vegetables gives the sauce a smoky flavour. Taster Comments: The tender beef goes well with the spicy tomato sauce.” ALICIA LIM Housewife

KAYA AND SALT BUTTER O

(MAKES ABOUT 40

LAO BEEF CANAPES WITH SMOKY TOMATO SAUCE This is a really special Laos style meat dish that is made into canapes. Here the sauce and meat may be prepared up to 3 days in advance.

SMOKED SALMON CANAPES

To prepare the ginger beef: In an electric blender, finely blend all the ingredients except the beef. You can add a little water to move the blades. Marinade the beef with the blended ingredients for at least 10 minutes. Heat oil in a frying pan over medium heat. Saute the beef with the marinade until it is tender and the sauce coats the meat. Remove from the heat and set aside to cool. Cut the beef into bite sized pieces.

turning once. Remove and leave to cool. Blend the peeled tomatoes and charred bird-eye chillies in an electric blender to a fine paste. Heat the blended tomatoes, fish sauce and sugar in a saucepan over medium heat. Simmer for 5 minutes, or until it thickens. Mix in the coriander and spring onions. The sauce can be prepared for up to 3 days in advance and stored in a container in the refrigerator.

To prepare the sauce: Place whole tomatoes on a wire rack over the fire and roast for about 1-2 minutes, constantly turning it over until the skin blackens. Remove the tomatoes and peel the skin, once cooled. Place bird-eye chillies on the rack. Roast them for about 1 minute,

To assemble: Place a cracker on a flat surface. Spoon a little of the sauce, spreading it evenly on the cracker. Top with a piece of beef and a basil leaf. Serve immediately. – Recipe by Debbie Teoh. Photography by Kenneth Lim, Gray Studio.

pandan kaya 4 large eggs 150ml pandan juice, extracted by blending 5-6 pandan leaves with a little water 200ml thick coconut milk 180g coarse sugar pinch of salt

To prepare the kaya: In a pot, mix the eggs with the pandan juice. Ad coconut milk, sugar and salt. Place pot over a double boiler and contin ously stir with a wire whisk for abo hour, or until it thickens. Remove t pot and leave to cool. Refrigerate u needed.

salted coconut butter 200ml coconut paste 1 teaspoon fine salt or to taste

To prepare the salted coconut but In a bowl, whisk the coconut paste the salt until it dissolves. Set aside

2 baguettes, sliced into 1cm thick pieces and toasted lightly

To assemble: Place a toasted bagu slice on a flat surface. Spread the pandan kaya and swirl in the salte coconut butter. Serve immediately Recipe by Debbie Teoh. Photograp Kenneth Lim, Gray Studio.

Taster Comments: This twist to the kaya sandwich is a good idea for a quick to assemble canapé using store bought kaya.” ALICIA LIM Housewife

EDITORIAL NOTE

Note: Coconut paste can be purch at Pasaraya OTK, Subang Perdana ternatively, replace the coconut pa with butter.

by Lee Khang Yi

It’s time for a celebration, as 2012 ends and a new year starts. Whip up our pretty and delicious little bites for a fabulous party. If you’re feeling lazy, look towards our guide on where to eat and watch

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Crave Editor

the spectacular firework displays. There’s also true blue Nonya food cooked in a home atmosphere in Penang that will have you licking your lips. Our columnist, also finds Chinese fare from a restaurant in


FRIDAY 28 DECEMBER 2012

THE MALAY MAIL

25

Food Bites

USHER 2013 IN STYLE Here are options for you to feast, party and watch fireworks to celebrate the start of a new year

MAKAN KITCHEN

KAYA AND SALTED COCONUT BUTTER ON TOAST

LAO BEEF CANAPES WITH SMOKY TOMATO SAUCE

Spend quality time with the family by indulging at Makan Kitchen with its array of local and festive dishes. Enjoy turkey for the last hurrah by breaking tradition, pairing it with freshly baked Yorkshire puddings, together with a delicious stuffing of cashews and raisins. Look forward also to juicy braised lamb stew, smoked duck breast with orange sauce, pan-fried salmon, all mingling with local fare. For a sweet end, fill the tummy with festive treats such as chocolate log cake, panettone, gingerbread and even fruit cake. The New Year’s Eve dinner is RM108++ per adult. On New Year’s Day, you can celebrate with high tea that is RM68++ per adult. Children below 12 enjoy half price. DoubleTree by Hilton Kuala Lumpur, Jalan Tun Razak, Kuala Lumpur, Tel:03-21727272.

TED COCONUT ON TOAST

@ LEVEL 6 Count down to the New Year by feasting on @ Level 6’s buffet spread for RM178++ per adult and RM89++ per child. Burn all those calories by hitting the dance floor to the tunes from the live band. Floor-toceiling windows also offer bird-eye’s view of the spectacular fireworks show at the hotel. Over at Zeta Bar, come dressed with your best costume and an air of mystery for their Venetian Masquerade party. You may walk away with a prize. Hilton Kuala Lumpur, Sentral, Kuala Lumpur, Tel: 03-22642592/96.

0 TO 50 CANAPES)

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The canapés are placed on a Kitchen Craft 9 pieces appetizer set slate tray and ceramic dish (RM168.90). Find it at Kitchen Shop at G12, Ground Floor, Plaza 1 Mont Kiara, Kuala Lumpur, Tel:03-64116139; LG35, Lower Ground Floor, Empire Shopping Gallery, Subang, Tel:0350222099; Bangsar Shopping Centre, Kuala Lumpur, Tel:03-22881339; 170-B1-2, Gurney Plaza, Persiaran Gurney, Penang, Tel:042295161. The champagne flutes are from RCR Melodia (RM299 for a set of six). Find this at House of Presentation, G12, Bangsar Village, Kuala Lumpur, Tel: 03-22874399; House of Presentation, F5, First Floor, IPC Shopping Centre, Mutiara Damansara, Petaling Jaya, Tel:03-77269399; Kitchen Shop, G12, Ground Floor, Plaza 1 Mont Kiara, Kuala Lumpur, Tel:03-64116139; Kitchen Shop, LG35, Lower Ground Floor, Empire Shopping Gallery, Subang, Tel:03-50222099; Kitchen Shop, F2, First Floor, Plaza Shah Alam, Tel:0355191399.

ADVERTISING SALES Aman Suria Damansara that also serves Poon Choy. Keep in touch and email me at khangyi@mmail. com.my. Happy partying!

Rajan Gopal Senior Manager, Direct & Classifieds Direct line: 03 74951282 rajan@mmail.com.my

GEN @10 JAPANESE RESTAURANT Look east by indulging in Japanese fare from the buffet dinner spread at Gen@10. Expect to tuck in to around 90 types of dishes, including crunchy soft shell crabs, assorted sashimi, sushi, teppanyaki, tempura and grilled items. Dig into fresh oysters and tiger prawns at the seafood counter. For tummy comforting broths, sample the restaurant’s signature double boiled burdock and chicken soup, or a sweeter tasting sukiyaki with sliced beef. Other good eats include grilled scallops with seaweed sauce, grilled salted mackerel or saba shioyaki, roast lamb and braised beef balls. Munch on omochi or the cooling green tea ice cream with red bean paste from the dessert counter. The New Year’s Eve buffet dinner is RM98++ per adult, while the New Year’s Day buffet dinner is RM88++ per adult. Sunway Putra Hotel, 9th Floor, Sunway Putra Place, 100, Jalan Putra, Kuala Lumpur, Tel:03-40429888 ext 1011 or email dinesph@sunwayhotels.com

VILLA DANIELI Usher the brand new year with a romantic 5-course meal in this restaurant fashioned after an Italian villa. The menu showcases Chef Alessandro’s talents, and starts with a cured beef ham with fresh robiola cheese, dill mousse and chili honey, Look forward to a sweet cheese mousse served with white pepper honey and sweet mango. This is followed by a spicy fennel and star anise cream, served with caramelised lobster, citrus, and purple potato terrine and a meat pate with cinnamon onion jam ter-

rine in Piedmont style with red currant and white pepper coulis. The set menu is RM260++ per person, and includes a glass of Prosecco. For a boozy countdown, enjoy drinks at discounted prices starting from RM250++ per bottle at Pavilions Lounge. You can also catch fireworks at the Pool Bar. Sheraton Imperial Kuala Lumpur. Jalan Sultan Ismail, Kuala Lumpur. Tel:03-27179900 ext 6921 or email restaurant.imperial@sheraton.com


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FRIDAY 28, decemBER 2012

THE MALAY MAIL

HOME-COOKED NONYA FLAVOURS NOWADAYS it is hard to come by authentic Nonya fare served in restaurants. Over at Little Kitchen @ Nonya in Penang, the food has a home-cooked air that would please, we reckon, even the meticulous taste buds of a fussy Nonya matriarch. This six-year old restaurant is managed by the Loh family who also runs a bird nest business within the same premises. However, in recent years, the family is more focused on their eatery. Housed within an intricately designed 1930s shophouse, the place is furnished like a Nonya home complete with antique furniture and knick knacks, as it also doubles up as the Loh family’s home. The well-kept place is also decorated with all kinds of paraphernalia relating to bird’s nests. According to Mr. Loh, the restaurant’s emphasis is on quality dishes, served in small portions, to allow their diners a chance to try more items. Mr. Loh’s mother, a Nonya, helms the kitchen. The true test of a Nonya is her sambal belachan, and this aromatic version passes with flying colours. For appetizers, we are served with a plate of vegetables with two kinds of the aromatic sambal that vary in terms of spiciness. In addition, a plate of pickles, in jewel-like hues, cut in small

hong bak

pieces is served, which is made in-house. We found comfort in the Kiam chai ark (RM12 for a small portion). The light broth filled with chopped duck pieces and pork ribs has just a hint of saltiness from the preserved mustard greens and tomatoes, making it a pleasant starter to warm our tummies. The Asam belai hu (RM15 for a small portion) or fish in an asam soup has a light touch of tamarind that does not overwhelm its other spicy and sweet flavours. Needless to say, we slurp down the delicious broth with the sting ray fish, till the last drop. Even the Hong bak (RM12 for a small portion) hit the spot with us. The tender pork belly slices braised with soy bean paste and spices is so tasty, that the plate was scraped clean. Only one dish failed to impress us - the Kerabu

paku pakis (RM15 for a small portion) – a version with delicate fern tops completely overwhelmed with the strong flavours from the pickled onions. A last minute addition to our meal was the Fried yellow fish with sambal, a result of a mix up that saw us receiving another table’s order. We returned the fish and ordered our own. It was a stroke of good luck, as the small deep fried fish was so sweet and tasty, we enjoy it whole with its fine crunchy bones, dipped in the sambal belacan. Sweets are limited here. You have a daily pengat or sweet broth like the rather average tasting bubur cha cha (RM4 per bowl). We struck gold with the Black glutinous rice broth or bee koh moy (RM4 per bowl). The homemade dessert has a luscious creaminess, which pairs well with the slightly salty fresh coconut milk. With our tummies well sated, we push through the intricately carved doors and vow to return for more of their home-cooked dishes. Little Kitchen @ Nonya, 179, Noordin Street, Georgetown, Penang. Tel:04-2616731. Open: 12pm to 2pm, 6.30pm to 8.30pm (Mondays to Fridays). For weekends, it is only open for reservations.

kerabu Paku Pakis

Kiam chai ark

vegetables with sambal belacan

the ornate dining area

CHINESE DELIGHTS

fish head in black bean sauce

sweet and sour pork ribs

fried kai lan with salted fish

Yam and pork belly

the restaurant’s simple interiors

crispy tofu

BY Eu Hooi Khaw

HAKKA Siu Poon Choy Restaurant in Aman Suria, Petaling Jaya, is not just about that famous Hakka dish, Poon Choy. The dish, also popularly known as the big bowl feast, is usually served for Chinese New Year or celebrations. I have had Poon Choy, before at this restaurant, at a birthday celebration. Their version has layers of roasted meats – pork, duck and free-range chicken – followed by dried oysters, dried fish skin, stewed

radish and cabbage, two types of mushrooms, fatt choy and lastly king prawns. Each ingredient had been pre-cooked, whether braised or fried, each with its own separate sauce before going through the final steaming process once assembled, with some chicken stock added to it. The result is a tasty blend, each ingredient contributing its flavour to the entire dish. We made another visit last week, to try out the other dishes on the mostly Hakka menu, with the help from the restaurant’s owner Julianna Ng. The Fried kai lan with salted fish (RM10) came with

greens that were still crunchy and perked up from chillies, ginger slices and crispy pieces of deep fried mui hiong salted fish. The appetising aroma of the salted fish made us like the dish even more. We did not expect a rib for each of us in the Sweet and sour pork ribs (RM35 for 4 pieces). It was a meaty pork rib glistening with the marinade after the frying. The sweet and sour tones came from the orange juice mixed with little vinegar and sugar. The meat was sticky, caramelised and tender that tore easily from the bone. It was delicious. Just as well we had a rib each; I wouldn’t have

wanted to share it. The Yam and pork belly (RM15) dish is done Hakka style here, using the fermented red bean curd (nam yue). The slices of rather lean pork belly alternated with yam which was exceptionally soft and powdery. The Fish head in black bean sauce (RM30) is what you would love to eat with rice. The intense, salty and hot sauce clung to each chunk of deep fried fish head that had been braised in a claypot. The fish head was fleshy and bits of it were gelatinous, with lots of bite. It’s food with a familiar, homely touch at this

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restaurant like the Fried eggplant with minced meat (RM15). The eggplant was perfectly fried, soft enough without being limp and mushy. The minced pork was combined with a little salted fish, and this tasted so good with the eggplant. Only the Crispy tofu (RM12) fell short. Maybe we had ordered too many dishes in a similar “minced pork with sauce” style. I should have ordered the Rice wine kampung chicken instead, which I would have enjoyed more. This will keep for another visit, as will the Belacan prawns, Curry fish head in claypot, Fresh oyster

omelette, Eight herbal duck among other dishes. The price of Siu Poon Choy varies from RM88 for four, to RM168 for 10 with fish maw added, RM288 for 10 with addition of dried scallops and sea cucumber, and RM388 with abalone. It usually takes about 20-30 minutes to prepare the dish. Hakka Siu Poon Choy Restaurant, No. G-G-36, Jalan PJU 1/45, Aman Suria Damansara, Petaling Jaya. Tel: 03-7803 3881/012-7203 661. Open: 11am to 3pm, 5.30pm to 10.30pm. Closed every Tuesday except when it is a public holiday.


28 Dec 2012