Between 8 - 14 April 2014, Malaysia will be sending a team of chefs to compete in FHA Culinary Challenge 2014 at Food & Hotel Asia 2014.
Our national team consists of six chefs who are battling it out in the National Team Challenge. This challenge is helf every four years, and it's been awhile since Malaysia competed. Our Malaysian team will be up against nine other international teams to prepare a three course meal. Top three teams will be qualify for the Battle of The Lion, with only one team winning. The team is comprised of experienced chefs from top establishments in Kuala Lumpur, and is led by Chef Richmond Lim, Executive Chef from Kuala Lumpur Convention Centre.
The menu they'll be presenting consists of a Seared Marbled Goby with Lemony-Kalamata Olive and Tomato Vinaigrette, a Roasted Chicken Breast with Black Truffled enveloped wih Field Mushroom Duxelle and end with a Sarawak Pineapple Compote with Lemongrass, Coconut Pandan Panna Cotta and Kaffir Lime Ice Cream.
In addition to the national team, 52 chefs are also competing in various individual challenges, including a team of three chefs each from PTPL Shah Alam and the Doubletree Kuala Lumpur, who will be taking part in the Dream Team Challenge.
We wish our local contingent the best of luck! In the meantime, check out the dishes the National Team will be presenting at FHA 2014 at the next page.
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Nasi Lemak Monday is back! Sorry for the hiatus, but let's kick off this return with a pretty tasty one from Kota Damansara...
Sometimes a nasi lemak doesn't need too many accompaniments or lauk. A simple basic one can be just as satisfying and a good way to kick off your day.
A quintessential packet of nasi lemak...
Nasi Lemak 6 Time is sold in a small make-shift stall in front of SMK Seksyen 4 Kota Damansara, just in front of a TNB 'pencawang'. They're cheap: RM1 a pack! The brother that sells it runs out by about 930am so get it quick if you want one.
The nasi lemak is a quintessential one. Just rice, sambal tumis ikan bilis and and a boiled egg. The rice is firm and crumbly when unpacked. It is not too fatty either, which makes it light eating... and also means you can probably eat more than one! The sambal packs quite a punch, though. Spicy with a subtle sweetness, it's just the thing to wake up your tongue.
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"THE breakfast place to be in Kota Bharu"
We woke up and smelled coffee... in Kota Bharu. And where else would we be except for that most famous of kopitiams in Kelantan: the family run Kedai Kopi White House. Everyone in KB comes here for their fix of old school coffee and kaya toast. It's an institution and a local treasure. This place is old, and it looks it, too. But don't for one second think that's a bad thing. Nostalgia is a huge part of the appeal of White House. All the retro trinkets and signs bring you back to days gone by. I remember my mom telling me the place has been around since her childhood days... so that harkens back to the 60s. That's a long time for one place to be running any business. They must be doing something good then.
Spicy and scrumptious, this recipe is a great way to cook prawns without too much oil or kuah. The spicy rub will go brilliantly with the sweet flesh of the prawns. You can have it with rice, noodles.. or make a big bunch and have it as a snack for everyone to share. More »
"Sedap dih maké kat pantai ni
!" was what we exlaimed at Pantai Cahaya Bulan, Kelantan as we had some awesome beach-side treats
. Fresh seafood, cool sweet ice cream and refreshing fruit and drinks. It was an excellent
way to start a weekend in Kota Bharu!
Pantai Cahaya Bulan used to be known as… More »
A hearty, cheesy and meaty lasagna would set anyone’s appetite on fire. Just imagine one fresh out of the oven, with the cheese still bubbling. No wonder Garfield was such a fan. Lasagna is pretty easy to make at home too, so check out this awesome and simple recipe. More »
"The accidental burgerman"
Bobby’s behind-his-house burger joint seems to be many things. The local takeout for one, a neighbourhood hangout and of course a bustling business. Manning the grill almost single handedly, on a weekday Bobby finishes 8 packs of buns (a pack contains 40 buns) easy and it goes beyond 11 packs on weekends. His patties are grilled in a slew of olive oil. Sometime back he noticed that many of his customers left their burgers unfinished, finding margarine grilled patties a little too much to take. “Once I experimented with olive oil, I saw there were less leftovers so I stuck with it,” he explained. However, fear not. Like any good burger seller he douses his burgers with enough oil to fry it; and with grease from his patties what you get is still your much-loved street burger, sloppy to the point of madness.