The Malaysia International Gourmet Festival (MIGF) 2010 Gala Launch @ Sunway Convention Centre

More than 2000 of the countrys whos as well as whos collected in the Grand Ballroom of Sunway Convention Centre final night for the Gala Launch of a single of Malaysias top culinary eventuality The Malaysia International Gourmet Festival (MIGF) .

An annual event, which proposed from the common commencement of the dozen establishments the decade ago now has some-more than 70 excellent dining restaurants in the country; & we see the numbers growing yearly.

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For 2010, MIGF showcases thirty top excellent dining restaurants receiving part in the month long (1st 30th October 2010) festival themed Magical Chefs.

Below are the list of thirty restaurants which we can look brazen to their gastronomical MIGF menu this year:

Al Amar Pavillion KL
Bunga Emas & L Heritage - Royal Chulan Hotel
Celadon - Pavilion KL
Chalet - Equatorial KL
China Treasures - Sime Darby Convention Centre
Chynna, Iketeru & Senses - Hilton KL
Makan Kitchen DoubleTree by Hilton KL
Lai Po Heen & Mandarin Grill Mandarin Oriental
Lafite, Shang Palace & Zipangu - Shangri -La KL
Dynasty, Med @Marche Live, Sagano - Renaissance KL
Villa Danieli Sherato! n Imperi al KL
Fu-Rin Holiday Inn Glenmarie KL
Zing - Grand Millennium KL
The Club The Saujana KL
Neo Tamarind -Jalan Sultan Ismail, conflicting KL Life Centre
High Tide Menara Taipan, Jalan
Nerovivo - Jalan Bukit Ceylon, KL
Vansh - Starhill, Jalan Bukit Bintang KL
The Olive - Maxim Genting
Seasonal Tastes The Westin Langkawi Resort & Spa
The Pomelo The Banjaran Hotsprings Retreat.

Each of these thirty restaurants showcases selected dishes from their specially crafted MIGF menu for the guest to representation yesterday. The throng which jostled for the food creates we forget which this is the posh event. Well, we theory thats cos the food must be unequivocally good! ;-)

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One sold hire had the pole dancer gyrating the total night. we wasnt as well sure the throng at the hire is mesmerized by the food or the dancer. ;-)

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Below:

Deputy Minister of Tourism, YB Datuk James Dawos Mamit & Organising Chairman YBhg Dato Steve Day during the officia! ting cer emony, surrounded by extemporaneous Festival Master Chefs in an orchestra of pots & pans in unison with the Latin band.

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So get your wallets ready, check your calendar & have the date with a single of the restaurants this coming October!


Appreciation Grows, Hennessy XO & Michelin Star Chef, Alvin Leung

The youth of currently as good as their single malts. In my day, a trickle of Hennessy X.O. in to a potion of crackling ice, was a sign of ultimate luxury. It was a singular treat, given usually during Chinese New Year as good as special occasions. Speaking of special occasions.....

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..my dear buddy, AWHIFFOFLEMONGRASS (AWOL), really kindly enclosed me in her disdainful list of invitees for Hennessy's XO Appreciation Grows, a lah dih dah event, organised by Hennessy, Moet Hennessy Diageo Malaysia Sdn Bhd (formerly known as Riche Monde Malaysia), as good as Milk PR Sdn Bhd, (who was a a single who invited us thru AWOL, appreciate we really much).

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At RM800 per person, we were full of heightened expectation, wondering what wonders lay in store in a specially assembled dome upon a drift of a Bukit Kiara Equesterian club, actually built upon a site where horses did their daily trots around a corral. We were ushered in to a outdoor sanctum of a vast marquee, in a comforts of airconditioning, while watchful for a laggard guest to trickle in. When an invite says 6.30, black tie, a single would expect a bit of punctuality.

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We were then ushered nonetheless an additional step closer in to a holy of holies, in to an additional sanctum, where we donned upon state of a art wireless headsets which didn't work, but were regaled with a story of Hennessy XO, by a dashing Regional brand ambassad! or, Arna ud Mirey.

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The Kuala Lumpur glitterati....

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Speaking of Kuala Lumpur glitterati, if we know these two, we substantially know a total of KL. The inimitable Nigel Skelchy, who takes half an hour to pierce 20 metres since he has to stop as good as contend hallo to everyone.

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Happiness, detached from family, great health, friendship, love as good as all that, is saying bottles as good as bottles of costly liqour watchful to flow down a throats.

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The Man of a Hour, Michelin Star Chef Alvin Leung, pity a light moment with Frederic Noyere, MD Of Riche Monde Malaysia, in a "press conference" similar to setting. The floor was open to a really bashful press, to ask questions. Of a 4 or 5 questions asked, we think 3 came from OUR group, namely Nigel, of course, as good as a really own celebrity, Aly of Red FM.

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Alil disobedient monkey, with BabeKL in a background!

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She looks similar to she's crooning, That's What Friends Are For.


Our Menus, wrapped in a black napkin, similar to a tuxedo laidat. So grand hor!

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The circus has come to town...the categorical dining area is a single big domed tent, a bit similar to Hogwarts..the ceiling changes cinema as good as theme according to food which is served. Rather engaging concept.

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The first plate was Glass Garden, an avant garde Hong Kong understand of a garden dish, done from oven baked morel soil, droughty enoki, braised larva fungus, as good as green onion puree. It's supposed to resemble a vineyard in winter? Dried vine plants upon a brownish-red soil. we suspicion this plate was utterly amazing. The green onion puree was something really unique, as good as a flavours were intriguing. Familiar, nonetheless completely new. The texture, ethereal, as good as light.

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The combination of a dusty morel soil, which was delicious, with a green mousse was additionally inspirationally clever.

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Orchids seem to be a FOTD. (flower of a day) [cheers to you, Fratmustard]

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Har Mi...or Har Mai, a perfectly executed crouton of carebinero, sauteed capellini, roasted cherry tomatoes as good as! deep fr ied sage. In English, a fundamentally dusty shrimp which has been cooked for 48 hours (much similar to serunding), tossed together with angel hair pasta. A lot of people spoken this their prime dish. Again, it was a familiarity as good as joy food component of this plate which substantially appealed to a palate, but yet, with which added culinary twist which we could never utterly replicate.

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Of course, Foie Gras is regularly MY favourite. So we was delighted when a illness conscious similar to Nigel decided usually to have a taste of his, as good as upheld a crumbs to a watchful rakyat. Palate Fantastique, pan fried foie gras meticellulose as good as xantana. we similar to it, when we do not know a meanings of some-more than half a difference in a description.

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Melt in a mouth, as good as which blob of froth upon a foie gras, (molecular gastronomy ma!), awesome. Incidentally, all these dishes have been interconnected with a XO, which a in residence culinary guru, Nigel, forked out, finished a flavours. Apparently there was regularly a blank component which was done complete usually with a sip of a XO. My unsophisticated palate could of march have no such distinction, as good as we suspicion a food tasted remarkable, with or without a XO. But there is no jealous which a XO was conspicuous as well.

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A singular treat, when we were given a eventuality to bite a well-spoken ethereal moments of a ULTRA LIMITED EDITION HENNESSY X.O. MATHUSALEM, a 6 litre bottle of ultra limited goodness, combined by master blender as good as secret keeper, ! Yann Fil loux. Arnaud here is demonstrating how to have use of his rod to remove a precious fluids.

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Kukomi Intrigue, an umami dish, combined from fully cooked chicken soup, sous vide egg white, foie gras as good as julienne truffle. we suspicion a soup itself was a bit upon a salty side, but we see, it had to be drunk with a accompanying egg white during a base, completing a flavours. Gold leaf floating upon a surface added a nice hold to a already festive event.

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Nigel wastes no time in perplexing HIS hand during using a rod as good as poking it in to a precious fluid.

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Wagyu Wonders, Alvin Leung's specialty of sous vide wagyu striploin, cheung fun as good as black truffle. The hardness of a cheung fun was amazing, stretch nonetheless not overly so, as good as a wagyu was simply sublime. Tender, warp in a mouth but nonetheless with which hardness of beef, which doesnt have we feel similar to you're swallowing pure fat. Lovely.

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! The real ly affable Frederic Noyere, playing a undiluted host, starting from list to table.

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Dessert..probably a many adventurous plate of a night. Named Eastern Ascent, an unforgettable dessert of kikorangi (NZ) blue cheese, milk, cream as good as dusty longan granita. A glamorized leen chee kang, a little said. Yeah, this was really a many engaging dish, in a clarity which it was adventurous step of faith, intermarrying a intense odor of blue cheese, with a fundamentally pedesterian tong shui. we enjoyed it, but it wasn't my prime for a night.

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Stars of a feather flock together.

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An encore dessert, fundamentally a tiramisu with liberal doses of X.O., which wasn't upon a menu. we would have elite it served cold. Ours was during room temperature.

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Our Michelin Chef, as good as rising comic star, Alilfatmonkey.

To review some-more about Chef Alvin, check out a Hennessy XO website HERE.

This eventuality is upon till a 25th of September, but we hear it's been sole out. However, if we feel constrained to attend, maybe we can contact Adeline Ong of Milk PR during 603-20948915 to see if they still have tickets available.

A special interjection to Milk PR (and a CEO, Wei, for being such a friendly host), as good as A Whiff of Lemongrass for a invite. It was truly an honor.

Pork Tenderloin with Figs and Onions


Figs! When they're in season, well the box filleth over. If you have ever had a fig tree, you know what I mean. Fig trees rain figs. (Oddly they rain leaves too. When it comes time, one day you have leaves on the tree, the next day, none. They all drop at once.) My parents have a green fig tree, Hank has a Mission fig tree, so we are doubly blessed. Personally I prefer the mission figs; the flavor is more intense. Hank brought over some of his figs, with which we made a fig galette, and with which we made this awesome caramelized onion, balsamic, rosemary, fig accompaniment to pork tenderloin. I liked the fig onions so much I made them again today for lunch and ate them all, with a few slices of leftover tenderloin. Yum.

Pork Tenderloin with Figs and Onions Recipe

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Ingredients

  • 2 pork tenderloins, about a pound each
  • Salt
  • 4 Tbsp butter
  • 1 white or yellow onion
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons fresh rosemary, minced
  • 8-10 mission (dark) figs, quartered
  • 2 Tbsp chopped parsley
  • 1-2 teaspoons lemon juice
  • Black pepper

Method

1 Salt the pork tenderloins well and set them out at room temperature for 15-20 minutes. Heat the oven to 300°F. 2 Slice the onion into strips lengthwise (from the top to the root end). Cutting the onion this way helps keep the pieces hold their shape. (See How to caramelize onions for a visual).

3 Heat 3 tablespoons of the butter in a sauté pan over medium-high heat. Pat the tenderloins dry with paper towels. Place the tenderloins in the pan and sear on all sides, until nicely browned. Remove the tenderloins to an oven-proof pan, and place in the oven at 300°F. Cook for 15-20 minutes, until an instant read thermometer inserted into the center of the tenderloins reaches 140°F. Then remove from oven and let rest. 4 While the tenderloins are roasting, add the onions to the sauté pan along with the other tablespoon of butter. Sprinkle with salt. Toss to combine and sauté for 3-4 minutes. Add the sugar and balsamic vinegar, and toss to combine again. Reduce the heat to medium-low and cook for 15 minutes.
5 Once the onions have softened and browned, add the rosemary and figs. Increase the heat to medium-high and stir to combine. Sauté 2 minutes, stirring often. 6 Remove from the heat. Mix in the parsley and lemon juice. Add salt and pepper to taste. Slice the pork tenderloins into 1/4-inch thick slices and serve alongside the onions and figs.

Serves 4-6.

Peanut Butter Chocolate Pillows


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Maybe I should just start a blog about peanut butter and chocolate.

That seems to be most of what goes on around here, right?

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It turns out, Peanut Butter and Chocolate Pillows are not a safe treat to have lying around the house.

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Having puff pastry lying around also seems to be a bit of an issue.

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Actually… just having peanut butter and chocolate and a spoon seems to be the problem.

Let’s face it… I’d probably eat peanut butter and chocolate off of a rusty pipe…

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… but puff pastry is a much classier vehicle.

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And Lord knows I like to keep it classy.

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This is pretty precious.

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And these little ravioli looking creatures bake up into the flakiest dough pillows filled with peanut butter and chocolate.

I strongly suggest having a crowd of people around as soon as these puppies come out of the oven. I think they’re best when warm and shared.

Sharing is important. Please don’t make me tell you about the ungodly stomachache I had after a handful of these.

I earned it. I’ll tell you what.

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Peanut Butter Chocolate Clouds

makes 18

Print this Recipe!

1 sheet puff pastry, thawed and rolled out just slightly

1/3 to 1/2 cup creamy peanut butter

1/3 cup chocolate chunks or chips

water for brushing the edges of the pastry

cream or half and half for brushing the tops of the pastry

granulated sugar for sprinkling on top of the pastry

Preheat oven to 400 degrees F.

Thaw frozen puff pastry in the the fridge. When no longer frozen gently roll out puff pastry on a well floured surface, extending the puff pastry about an inch on all sides.

Fold the puff pastry in half like a book to create a crease. Cut along the crease with a pizza slicer to divide the puff pastry in half. Stack the two halves, then slice the pastry into two sheets of 18 even squares. See the picture above if it helps you get a better idea. Remove the top squares from the bottom squares and set them aside for later.

Using a small spoon, dollop a small amount (about a heaping 1/2 teaspoon) of peanut butter into the center of 18 of the puff pastry squares. Top each mound of peanut butter with about 5 chocolate chips.

Using a pastry brush (or your finger if you don’t have a brush) dampen the edges of each square with a bit of water. Top each square with another pastry square and use a fork to crimp and seal the edges of the pastry. Make sure the edges are well sealed or all the filling goodness will pop out during baking.

Place filled and sealed pastry squares on a foil lined and lightly greased baking sheet. Brush each square with cream and sprinkle generously with granulated sugar.

Bake the squares for 8 to 12 minutes or until they are perfectly golden. Some of the puffs may have exploded a bit. I think that’s inevitable. It’s ok. Remove from the oven and allow to cool fro 5 minutes before serving warm. They’re best slightly warm. Super delicious!

ESPN Player watch live sports action online!

With broadband penetration during some-more than 31% in Malaysia, as well as a direction of internet television viewing upon a rise, watching sports online is staid to take off in a whole brand new way.

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ESPN STAR Sports first multi-sports broadband network aims to shift a approach fans watch sports. A revolutionary broadband service, ESPN Player offers on-demand online entrance to world-class sports as well as programming, bringing fans closer to a excitement by giving them carry out to confirm what, where, when as well as how they want to watch their favourite sports.

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In layman terms, ESPN Player is an online site that we can entrance via logging in with your ASTRO comment number as well as then stream upon your particular broadband to watch a sports games accessible in a library.

Do note a following:

The living room of accessible games is dependant upon ESPN.
If we do not have an ASTRO account, we cant use this service. And no, we cant compensate to only entrance a ESPN Player.
If we have an ASTRO comment but we do not subscribe to ESPN, we cant use this use either.
The ESPN Player is currently accessible in Malaysia & Singapore, with plans in a functions to move this use to
more countries.
Once we have signed up, we can use a same comment sum for ASTRO bPlayer too. Or if we already signed-up for ASTRO bPlayer, then use a same comment sum to log-in.

So basically, we have to be an ASTRO + ESPN sports package subscriber , then we can suffer accessing a ESPN Player during no ! addition al cost.

ESPN Player User Guide:

1. Go to http://www.www.astro.com.my/stadiumastro.

ESPN PLayer - User guide

2. LOG IN Page. (sign up if we do not already have an comment or use your ASTRO bPlayer log-in details)

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3. Select LIVE / ON DEMAND GAME.

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4. Watch your Live Game. (click upon Tab LIVE upon a bottom left.)

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5. Option 2: Watch VIDEO upon demand. (click upon Tab ON DEMAND upon a bottom left). There is a living room of archived content.

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6. Click to watch.

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Simple enough isnt it?

ESPN STAR Sports, Director of ESPNPlayer, Mr. Nigel Harper was during a launch yesterday & gave alive proof in addition to providing a little insights in to a taking flight direction in onlinesports viewing.

ESPN PLayer launch

Nigel Harper, Director, ESPN Player

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We want to be ESPN babes can?? ;-)

ESPN babes!

Note: