Yummy Malaysiana: 10/15/11

Malaysias Lot 10 Hutong goes to Guangzhou, China!

Since its opening in Kuala Lumpur in December 2009, Lot 10 Hutong has gained overwhelming response from food aficionados around the world.

In less than 2 years, it has been listed and recommended by New York Times as one of Asias top destinations and has attracted the attention of gourmands from Martin Yan to Chua Lam, Hong Kong celebrity TV and media host, food critic and author who also has a huge following in Taiwan, Japan and China.

The brainchild of Tan Sri Dr Francis Yeoh, Managing Director of YTL Corporation Berhad, Lot 10 Hutong is the countrys first Gourmet Heritage Village of its kind offering over 30 of Malaysias best of the best street food and local cuisines which have survived the taste test of at least 3 generations in Malaysia.

**Some of the street food I enjoyed at Hutong Lot 10.
Campbell Street wet spring rolls (popia).

StarDuck Duck noodles.

Dim Sum!!

Each of these eateries is specially hand-picked by Tan Sri Francis Yeoh himself, bringing together the best loved signature dishes from all over Malaysia into a single destination of convenience with comfort in the heart of Kuala Lumpur at Lot 10 in Bukit Bintang.

It is such a simple but brilliant concept, enthused Chua Lam who was so enamoured by Lot 10 Hutong that he personally inked the calligraphy of! the bra nd logo and has since, been singing its praises far and wide throughout his travels.

The city of Guangzhou in China with its Zhujiang new town development headed by Mr Ralph Hu Zhi Xiong has recently extended a special invitation to Tan Sri Francis Yeoh to open Lot 10 Hutong in its metropolis of 39 commercial buildings.

A Malaysia delegation of over forty Lot 10 Hutong representatives (yup, the hawkers themselves!) were subsequently flown in to Guangzhou for a first-hand experience of its dynamic potential.

Below: Tan Sri Francis Yeoh, Joseph Yeoh, Mr Ralph Hu Zhi Xiong and Chua Lam.

Long story short, the trip was a success and now Lot 10 Hutong is in China!

Lot 10 Hutong in Guangzhou will be housed in the landmark Tsai Lan City of Fusion Cuisines, inspired and initiated by Chua Lam to be a haven for good food lovers.
A 41-storey skyscraper in the heart of Zhujiang, the first 5 storeys of the tower will be dedicated to offer the finest selections of Taiwanese and Malaysian cuisines and premium food brands from Hong Kong and China.

The internalization of Malaysias Lot 10 Hutong by Tan Sri Francis Yeoh in Guangzhou sets an unprecedented step forward into China where overwhelming response will pave the way for future developments in Beijing, Shanghai, Tianjin, Shenzhen, Hong Kong! , Macau, Nanjing, Wuhan, Chongqing.
Malaysian food is great precisely because we have many heritage brands of exciting cuisines which are now preserved in Lot 10 Hutong. When we build Lot 10 Hutong in Guangzhou or anywhere in China, we are not only championing these brands but we are also branding Malaysia and the Malaysian culture and people. As good food does indeed tells you a lot about the people . concluded Tan Sri Francis Yeoh in this milestone collaboration.

Very well said Tan Sri Francis! Heres a toast to Malaysian food taking over the world!!

Restoran Chow Yhang SS2 - Another great Place for Food in Petaling Jaya

Restoran Chow Yhang where the "Yhang" spelt with an extra "h". A good restaurant for a good Chinese food in the vicinity of SS2, Petaling Jaya.

A taste of papaya pickles to tickle your appetite before your order comes.

"Choy Poh" Tofu can not be wrong for most people.

Braised Pork Trotter with sea cucumber was a special dish of the day.

I have noticed most tables are eating this Crispy Fried Duck, it was so yummy that nothing was left from this plate. The duck meat was tender and tasty with crispy skin. This has to be Chow Yang's signature dish.

Sambal petai with succulent prawns. So nice after a long break from petai.

Kai Lan veggie fried with a variety of seafood was as good as the other dishes. We just love the crunchiness of this veggie.

Yam Basket was a favourite dish for this dinner. This is probably one of the best yam baskets in town.

Restoran Chow Yhang

135, Jalan SS2/6,

47300 Petaling Jaya

Tel: +603 7877 3850 or +6012 321 5612

GPS : 3.116364,101.616751

icook Italian Gastronomia

In the few years that he's been in KL, chef Nicola Carradori hasn't stayed still. When we first encountered him, he was the kitchen maestro at Delucca. Earlier this year, we saw him guiding Pavilion's Markethall. And now, he's running "icook," his own restaurant in Petaling Jaya.

Authentic, well-executed Italian dishes can be expected here. The house-made bread, grilled with rosemary & generously topped with sauteed chicken liver, capers & red onions, is a fitting representative of the food _ simple stuff, featuring fresh, robust flavors.

Spaghetti with tuna & olives. Prices should please PJ's crowds _ this spaghetti costs RM18.90+. Produce from the ocean is a cornerstone of icook's menu; other carb-laden choices here include seafood risotto & seafood penne.

Chef Nicola's foremost recommendation might seem surprising: roast chicken. But it's a pleasure _ not amazing! , but ne arly impossible to criticize. Much like this restaurant, really.

Wine will be available soon, once icook secures a liquor license. For now, there's beer.

All in all, it's a lively place, well worth visiting, with chef Nicola amiably strolling around & chatting with customers. He plans to offer cooking classes by next month, so this place could become quite a gastronomic hot spot soon.

icook Italian Gastronomia,

3 Two Square, Jalan 19/1, Petaling Jaya.

Tel: 03-7960-1691

Traffic Cone Jelly

Traffic Cone Jelly: Alternating layers of pure fresh orange juice jelly and evaporated milk, ending with a gorgeous layer of mango puree and mango cubes cream jelly.

We were at my son's school last week when my daughter, who was back for a short holiday, pointed at a traffic cone (I assume that's what they are called) and said "Look, a cone, like thoseJelliriffic!jelly cones."

I made two jellies today and was just about to post the other jelly when I suddenly decided that it could be better. I was impatient and didn't wait to thoroughly melt the jelly. I cooked the full amount and re-heated the amount as needed. The jelly was cloudy. All those precious berries...I will have to type this post (10:45 pm now!) asap.

So this was a jelly that was inspired by a traffic cone, of all things. I was going to make the whole jelly with mango but I wasn't sure if I could get a clear layer with mango puree (mangoes from my in-laws' trees), which is richer and creamier than orange juice (the real juice). So I looked into my fridge and saw these orange fruits: mandarin oranges and oranges and that's how this jelly came about. Surprisingly, this is one of the best jellies I've made so far! The mandarin oranges and the mango went well together. I LOVE mangoes and anything with mangoes just tastes like heaven. Am SO happy with this jelly! Btw, if you like jelly oranges, check out this recipe too. Kids and lazy chewers love it.

Some trivia just to stress myself even more as the clock clicks away (d! o people have clicking clocks these days?). Question: Where did oranges originate from? Wrong, not Israel and certainly not South Africa. Oranges are originally from Southeast Asia although some experts say they are probably from China. We have a local green-skin orange in Sabah that's very juicy but it seems to have gone extinct. Next.What color are black boxes? Wrong, they are orange. Black boxes used to be black but now, orange is the color for these flight data recorders because orange is the most easily seen by the human eye. Okay, I better get to the recipe and post soon. The Internet service has been erratic recently.

Psst! Have you ordered your Nick Munro moulds? Order one and get to vote for your favorite blogger! You get a chance to win an Olympus PEN-Lite PL3 camera too and best of all, the money goes to the Breast Cancer Welfare Association to help women with breast cancer.

Traffic Cone Jelly
The Tip:
25 ml fresh pure orange juice
1/4 tsp caster sugar
1/8 tsp(or slightly under)agar powder
a teeny bit of yellow and red coloring (optional)
-- Scatter sugar and agar powder (or mix first) over the water and heat, stirring, until sugar and agar are dissolved. Pour into a rinsed Nick Munro jelly mould.
The White Layers:
100 ml milk3/4 t sp agar powder
1 tsp caster sugar (or omit)
--Heat everything together until sugar and agar are dissolved. Pour (when still very hot) less than half onto the previous layer.
The Second Orange Layer:
50 ml fresh pure orange juice
1/4 tsp agar powder
1/2 to 1 tsp sugar (or to taste)
--Do same as the tip layer.
--When still very hot. pour onto the previous layer.
The Second White Layer:
If the remaining white jelly has set, re-heat it until fully melted and pour over trhe previous layer.
The Mango Layer:
100 ml water
1/2 tsp agar powder
1 to 2 tsp caster sugar (or to taste)
1 tbsp evaporated milk
1 tbsp mango pulp
a few mango cubes
1) Heat and dissolve the agar, sugar and milk as above. Remove from heat and add the mango pulp, stirring well. Sieve over the previous layer and drop in the mango cubes. Cool and chill well before serving with extra mango and orange.

Restoran Hua Shen another Wing of Hua Xing of Sungai Way

This is a new branch of Restoran Hua Xing from Sungai Way which is now available at Sunway Mas Commercial Center. It is all about Hokkien dishes, so if you are in the mood for Hokkien food you can try here.