As many of you know last Thursday was the launch of Asean Heritage Trails by Chef Wan. This firecracker of a chef will be bringing Asean chefs into Malaysia to showcase regional cooking. It was full house for the launch
This is all the part of making Malaysia the center for Asean inspired food. During this month-long event too there will be appearances by much-loved Malaysian chef personalities like Celine Marbeck, Florence Tan, Chef Shukri, Chef Sabri, Chef Zaidah and Chef Riz. I have always cooked Malaysian food when I am abroad, we have to bring back chefs to the Asean discipline.
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"Beautiful to look at, good to eat"
I remember being in the Osaka train station and feeling rather bewildered. I just came from gorgeous Kyoto where the pace is a little languid, a smell-the-cherry-blossoms kind of place. And then suddenly stepping into Osaka- a crazy bustling metropolis, everyone rushing to go somewhere.
One thing I did remember everyone telling me was, "Osaka, lucky girl- it's a food mad city." In the whirlwind two days I was there I remembered eating grilled octopus at the side of the street, hot and sticky while breathing in the city. Each city has its unique smells, sometimes I get a whiff of damp asphalt with a tinge of metallic and warm malt vinegar and think of London. In Osaka it was electric neon and those grilled baby octopi.
Anyway... Genji's affable Chef Richard who is mad about the tastes and textures of Japanese cuisine recently had a sojurn in Osaka and came back with a few tricks. So now fans of Genji can enjoy "A Taste of Osaka" when they dine.
To some people Osaka's lighter touch on the food might seem a little bland but because of that you can really only get away with it by using the freshest ingredients. Before the meal started Chef Richard gave a quick demo on Osaka-style sushi. First he takes up the box press, a rectangular mould and lays a bamboo leaf at the bottom, "so the rice doesn't stick." He adds in a generous slice of mackerel and some scallions. Then he presses in sushi rice, “not too tightly just firmly” and wallah, box sushi!
So to the meal, a sort of Osaka-inspired degustation First up are delightful raw scallops with roe in a fresh vinaigrette and diced mango. This slips down your throat and whets your appetite for something more. Sashimi followed then a medley of three delicious things. This is my favourite of the night. Succulent grilled cod (PJ Hilton always does cod extremely well), addictive garlic fried rice studded with edamame and a slice of tender beef with a sesame marinade.
Beyond Evil Pumpkin Mountain lies the happy little village of Gallow Hills a place where they the ghouls go every year to partake in the festivities. This night was a bit different though as they came across a fork in the road that they hadn’t noticed on any of their previous trips to the village.
“Hey Irina! This has never been here… More »
: Download the latest MAHT Calendar of Events for Avenue K here
. Great Event Links
- Video of the event
, including chef interviews and event launch
- 5 minute interview
with Dato' Sri Dr. Ng Yen Yen on Malaysian Street Food.
- More Chef writeups in Gastronews
! Meet The Chefs
The MAHT 2009 has been a whirlwind of excitement and to tell you the truth...a dream come true… Continue reading »
Halloween is a big deal in the States. When I was there and staying with my foster family, pumpkin carving was our main activity. We used to buy five or six gigantic pumpkins for next to nothing (about 30 cents each) because there were so many of them! I suppose being so far away from home, lining up pumpkins outside the house with a candle in each… More »
Here I am at about 10am in the morning drinking enough coffee to put hair on my chest. Although this is not necessarily an uncommon thing, let me clarify that I am not a coffee drinker. But Le M Continue reading »
"The rice crust is the best part!"
Kimchee, bulgogi, and ginseng chicken it all sounds good to me! However I usually like to order the paper-thin slices of meats that are barbecued on the tabletop grills and served with salty sesame oil and chilli sauce as a dip. Choose between different cuts of fresh meat or opt for the tasty lean beef marinated in bulgogi sauce. There are also chicken, seafood and veggie varieties to choose from but I’m a red meat girl.
The bulgogi here is cooked on a special dome grill where the meat is placed on top with spices and on the bottom there is a bulgogi sauce as well as oyster mushrooms and onions. While the meat is cooking on top its juices drip down into the bulgogi mixture adding flavour to it as the onions and mushrooms caramelize. The meat has a subtle sweetness and is very tender.
The highlight of any Korean meal is all the little side dishes that accompany the meats known as the banchan. What you get differs each time according to what is fresh in the kitchen. You can usually expect to get an array of kimchi, pickled vegetables, fried sticky sweet anchovies, scallion pancakes, mashed potato salad, sautéed beansprouts and more. These bites are filled with notes of sweet, sour, spicy, and creamy giving you a total sensory experience. They are also refillable as long as you are still enjoying your meats so do be sure to ask for more of the ones you enjoy.