Pumpkin and Coconut Jelly Eggs with Gula Melaka Soy Sauce

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For some-more recipes, see a Recipes page as it includes equipment up to 2006.



For some-more pictures, see a Flickr set.


Coconut as well as Pumpkin Jelly Eggs with Gula Melaka Soy Sauce
(Makes 12 eggs)


Egg yolk
150g pumpkin, peeled as well as cut in to thick chunks
1 teaspoon agar agar powder (I cite Thai Pearl Mermaid Brand)
20g caster sugar
150ml water


Egg white
400ml water
50g caster sugar
2 teaspoons agar agar powder (I use Thai Pearl Mermaid Brand)
50ml thick coconut milk


Gula Melaka Soy Sauce
20g gula Melaka, shaved
6 tablespoons water
1 teaspoon soy sauce

! < br>To hope for egg yolk: Steam a pumpkin over high feverishness for 10 minutes or until soft. Remove from a steamer. Mash steamed pumpkin whilst hot. Place steamed pumpkin, agar agar powder, sugarine as well as H2O in a pot. Bring to a boil over middle heat, stirring continuously. Remove as well as pour in to mould. Cool as well as cool to set.


To hope for egg white: Bring all reduction to a boil in a tiny pot over middle heat. Stir continuously. Pour in to a measuring cup.


To assemble egg: Take a clean egg shell. Make a hole upon tip which is large enough to fit a yolk. Pour a little egg white reduction in to a egg shell. Place an egg yolk upon top. Pour superfluous egg white reduction until a top. Continue for a superfluous egg shells. Place in an egg carton. Refrigerate until set.


To hope for sauce: Melt gula Melaka in a tiny pot. Add H2O as well as soy sauce. You can adjust a H2O to get a coherence you wish.


To serve: Crack a egg shells. Dip a eggs with a sauce.

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). 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. 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.

A Visual Feast. MIGF Menu at Senses, Hilton, KL

from Paranoid Android by Paranoid Android

(no pork served)


The much anticipated MIGF season is here. To those who are contemplating a visit to Senses at Hilton KL, here is what to expect.


A fairly generous selection of Breads.



Lush Bordier Butter, the legend among artisanal Butters.


An edible menu made from Potato Starch that you can tear off and eat together with the salmon roe dip.


A decadent macaron filled with Duck Pate.


Miso with Black Sesame Sponge.


Scrambled Egg Espuma, which was lusciously soft.


Organic Flower Pot which is a Salad, filled with healthy Organic Vegetables and Foie Gras Shavings. It was served with Dill Mayonnaise and paired with 2009 Clare Valley Skillogalee Riesling.


Some fishes from the aquarium at the hotel lobby.


Golden Tea Bag Nestled in some Chanterelle Mushrooms, Lamb Tongue and Shaved Summer Truffles.



Some Consomme broth poured over it to diffuse the Gold.


The completed Gold Tea ensemble.


Smoked Jade Tiger Abalone Salad with Marinated Mushrooms drizzled with Olive Oil and served with Rocket Leaves. It was served on stone and Cedarwood.


Divinely tender Stanbroke Beef Cheeks that were braised before baking in clay.


The beef was spiked with Autumn Truffles before baking so that truffle flavours remain infused with the beef.


The beef was served with more truffles and Potato Povre terrine.


Palate cleanser with Iced Gin and Tasmanian Honey served with violet meringue and frosted berries.


Dessert of Poppy Flower Emulsion and poppy seeds, Banana ice cream and Chocolate Soil.


The most impressive petite fours in KL.


Some mushrooms on the kitchen counter screaming to be photographed.

I had the wine pairing dinner, but did not think too highly of the wines. Maybe I am just an old fusspot, but have refrained from commenting because wine is so subjective, more than food. I would advice diners to choose their own from the wine menu.

Special mention must be made about the exceptional service from the time of reservation. I made the reservation online and within 5 minutes, I got a call and and a confirmation SMS. Since the reservation was for 1, they also thoughtfully supplied some magazines on the dining table. Throughout the meal, the service was exemplary, and I felt pampered.

Total damage for the meal was RM487, plus a bottle of mineral water.

Hilton Kuala Lumpur
3, Jalan Stesen Sentral
Kuala Lumpur Sentral
50470 Kuala Lumpur
Malaysia

Tel: +6.03.22.64.22.64