Arroz con Pollo

One a scale of 1 to romantic where do you fall?

I fall at the medium-low level lets call if a 4.6. Go easy on the candle light, long stem roses, and limo rides (unless theres a hot tub in back). I dont need jewelry, but diamonds are always nice (its a paradox, I dunno). Carriage rides? Meh. Horse rides? Cooler. Horse ride followed by margaritas? Now youre on to something.

Im not the heart locket and stuffed animal type. Im more the Le Creuset and expensive chocolate type.

I also think large pots of warm rice and chicken are an 8.7 on the romantic scale.

This is a really lovely, one-pot dish, that starts with wine and saffron.

Many good things come from wine and saffron.

Olives, rice, and chicken. Thats all were getting ourselves into.

In a pot together, magic romantic things happen.

Bubble and simmer. Bubble and simmer.

Everything in the pot, and the rice soaks it all up.

Theres no way to dry the chicken, or otherwise futz up this dish. If the rice gets burned and crunchy on the bottom thats totally the best part.

There are a few tricks if youre using a large pot, make sure that you move it around on the burner so that the simmer hits every part of the pan. Fifteen minutes in the center of the pot. Ten minutes on one side of the pot. Ten minutes on the other side of the pot. Sometimes pockets of rice can remain uncooked if the pan is too large. Also.. dont be afraid to add a touch more broth if your rice isnt cooking up. No worries. Keep it easy.

This Arroz con Pollo is a super classic, ultra-comforting dish. Listen if youd like to claim that your mother makes a better Arroz con Pollo that I do guess what? Youre probably right. This dish is good really really good. I just dont want to do battle with your mother thats all Im saying.

Id love for you to make this dish for a special someone on, or near Valentines Day. Its comfort food that should be shared with love. After dinner you can both stand around the pot with spoons and scrape the bottom of the pot for crunchy rice bits while you finish the bottle of wine. Thats romance. Thats friendship. Thats just love.

Arroz con Pollo

Dinner for Two, Leftovers for Two

adapted from Martha Stewart

makes 4 pieces of chicken

Print this Recipe!

3/4 cup dry white wine

pinch of saffron threads (just a few strands is plenty)

4 chicken thighs (skin on)

salt and peppe! r for se asoning chicken

3 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1- 14.5 ounce can diced tomatoes (mostly drained)

1 bay leaf

about 1 1/2 teaspoons salt (or to taste) and 1 teaspoon coarse ground black pepper

2 1/4 cups chicken broth (you may need a bit more)

1 1/2 cups white rice

scant 1 cup large green pimento olives

Combine wine and saffron in a small bowl. The saffron will begin to breed yellow. Great! Set aside.

In a large, heavy-bottom saucepan or dutch oven, heat olive oil over medium heat. Season both sides of the chicken generously with salt and pepper.

Place chicken pieces, skin side down, in the hot oil. Allow to crispy and fry for 4 to 5 minutes. Flip over and cook for another 2 minutes. Remove the chicken pieces from the hot pan and place on a clean plate.

Add onions and garlic to the pan. Cook, stirring, until soft and tender, about 10 minutes. Add the partially drained can of tomatoes, bay leaf, salt and pepper, and saffron wine. Allow to simmer, uncovered, until the mixture has reduced by half, about 10-15 minutes.

Add the rice to the pot. Add the chicken broth and chicken pieces. Top with olives. Reduce the heat to low, place the lid on the pot, and allow to simmer until rice is tender and liquid is absorbed, about 30-40 minutes.*

*There are a few tricks if youre using a large pot, make sure that you move it around on the burner so that the simmer hits every part of the pan. Fifteen minutes in the center of the pot. Ten minutes on one side of the pot. Ten minutes on the other side of the pot. Sometimes pockets of rice can remain uncooked if the pan is too large. Also.. dont be afraid to add a touch more broth if your rice isnt cooking up. No worries. Keep it easy.

Check the rice after 30 minutes to make sure that it is cooking evenly. Add more broth, a cup at a time, if necessary.

Once cooked, allow to rest for 10 minutes with the lid on.

Serve warm.

Dish ! will las t, in a container in the fridge, for up to 3 or 4 days.

Ms. Jazz Reviews: Kuan Hwa Seafood Restaurant @ Kuala Selangor

It was one of those days where we have one too many holidays over the CNY that we decided to drive 40 minutes away from town to a place famous for their seafood, Kuala Selangor. This is mainly because they are located near the Selangor River and we were able to get one of the freshest catch of the day at a very reasonable price. This area has somewhat became commercialized with city people commuting down here to get those out of city experiences to enjoy a cheap seafood feast on the stilts along the river bank. Further with the development of Latar highway provided even more convenient access to us City Folks


Kuan Hwa Seafood Restaurant should be no stranger for most locals. Simple and casual dining where you can work your hands dirty, slurping noisily and all that. Overlooking the riverbanks already gives an impression that youre in for some fresh seafood especially when fishermens boat seems to pass by every 5 minutes. But it is no illusion because overall the seafood was indeed very fresh, some with flesh thats so sweet, that you can just steam it and eat it with some spicy sauce by the side. Best part is, this is a pork free restaurant so its quite friendly to all racial groups.

There were only few of us that day but we wasted no expense to order as much as our tummy can carry because hey-after all weve drove so far for them right?

Started with Steam See Hum and (some form of snail) cooked in the most simplistic manner- Steam. When the plate of See Hum was served I was quite skeptical of those closed shell which almost occupies half the plates since Ive always had the perception that closed seafood shell equates to not fresh! But fear not with these, it was perfectly fresh, each and every one of them. The best part is their killer spicy sauce.

Lala Fried Mee Hoon is a must order. Forget those white rice now you Chinese!! because this would be a good alternative for carbs! Not overly heavy so you can focus more on seafood. Now- Be good.

Salt & Pepper Mantis Prawns was definitely worth! the ord er, and possibly one of my favourite of the day. Came in a good size, the flesh was succulent, easy to fall off the shell with some really nice bite to it. The fact that it was nicely coated with spice seasoning on the outer shell later while manage to maintain the fresh prawn taste on its flesh without overpowering it deserves a plus point to this dish.

Sambal Sotong was equally good. The sambal sauce was tasty without being too strong that you can still taste the freshness of the squid which was cook perfectly. Neither too soft nor too cooked.

Clam Soup in Superior Broth using a thicker shell version called the Kapar, the superior broth is comparatively lighter than the ones served in KL that likes to sometimes overdose on the cooking wine and ginger. The ones served here has minimal of those seasoning, almost mocking us with the I dont need anything because I am THAT fresh attitude. Pff!

Steam pomfret in soya sauce like this also prove that simplicity can also be a delight, it totally won me over.

Kam Heong Crab focuses predominantly on the sauce which can get finger licking good (or messy) but in this case, although flavourful on its own way, the sauce was slightly different from the ones Ive eaten in the City. It was nevertheless an enjoyment though I still preferred my regular kam heong in town!

Let's get down and dirty!

You know whats best to eat these with? Pop me a couple of beers and Im ready to sing hallelujah. Our bill came up to approximately RM400 with good portion for 10pax. But weve only have 6 of us I think. (theres 2 more dishes that Ive not taken photos of) Greedy Much?

P/S a little of sightseeing and shopping facts: Go check out the fresh seafood market and bring home some fresh river catch. Otherwise, you can also visit the firefly park located not too far off from the seafood restaurants.

Kuan Hwa Seafood Restaurant

No. 1A, Jalan Bagan Sungai Yu
Pasir Penembang

45000 Kuala Lumpur

GPS coordinate: N03 21.108, E101 14.956

Tel: 03-32896719 /016-213 8070

Beef Extravaganza @ Prime, Le Meridien Kuala Lumpur

How does one sum up their experience at Prime?

Gorgeous..

Gorgeous bread, gorgeous starters and gorgeous steaks..in the company of a gorgeous person as well..

This blogpost will be a combination of two visits (one in November and one in December) simply because I have too many outstanding blogs to write. During our first visit in November, we had the chance of tasting the Sher Wagyu Tataki (RM208++), a beautiful starter both in terms of taste and presentation. The award-winning Sher Wagyu is a mixed breed between an Australian Wagyu and Black Angus -- this was a special promotion for the month of November and December only.

I wish they would put it on their regular menu, as it was simply one of the most amazing starters I've eaten in Prime. The meat was juicy, tender and full of flavour. It was topped with a half runny egg and some truffles (yes!) as well as some grilled Portobello mushrooms.

The next starter was a special trio put together by Chef Antoine for us, you can still get separately from the a la carte. The trio consisted of jumbo prawns with avocado and spicy cocktail sauce, charcoal grilled foie gras, and truffle ravioli with mushroom fricassee. My favorite without a doubt is the foie, luscious and rich and the other two was also competently prepared.

Trio of appetizers

Truffle ravioli with mushroom fricassee

Charcoal grilled foie gras

Next, we were treated to yet another trio of gorgeous red meat... prior to this, we have tried both the thick skirt and Master Kobe Oyster Blade Steak. The other meat included here was the Blackmore Wagyu Chuck Flap Tail. After tasting the chuck flap tail, I have to say that my favorite still remains to be the oyster blade, followed closely by the chuck flap -- both very tender with a melt-in-the-mouth texture. The thick skirt is more flavorful but requires a little more jaw work.

These three cuts are considered the non-premium cuts and priced between RM128 - RM180 and with a Starwood card, they are very reasonably priced. To be honest, I enjoy these cuts very much as they are very flavorful so it goes to prove that it doesn't always have to be the tenderloin or cube roll for it to taste good.

Trio of steaks

Oyster blade

Thick skirt

More truffles, this time truffle oil... in our truffle mash

For dessert, we had the homemade blueberry yoghurt ice cream cake with blueberry coulis (RM30) and chilled mango cheesecake with crackers crumble, coconut cream jelly, and An Xiaotong designed chocolate (RM30). We actually enjoyed the chilled mango cheesecake very much, these are two of the better desserts we've had here at Prime. (Click here to read about their award-winning pastry chef)

Homemade blueberry yoghurt ice cream cake

Chilled mango cheesecake

On another visit a month later, we tried a few new items from their menu. Their bread here has to be one of the best around, we always find ourselves stuffing our face with the bread as it is so good.

Freshly baked bread

For starters, I had the Foie Gras Experience (RM75) which is foie gras done three ways - charcoal grilled, creme brulee and terrine. I do prefer the charcoal grilled version over the other two and would happily eat 3x the portion which is simply cooked in this manner.

Charcoal grilled

Creme brulee

Terrine

During one of our date nights, I discovered this Seared Sea Scallops (RM55) so that's what Hubby ordered for his starters. It was as good as we remembered it, served with parmesan potato, poached egg and fresh herbs dressing. I'll most likely be reordering this next time.

In October last year, there was a one month promotion for O'Connor beef, a 100% Black Angus breed and many diners commented that they liked it so this breed is now a permanent fixture on their a la carte menu. It is 150-180 days premium grain fed (best quality high barley content feed). There was 3 choices of cuts, filet mignon, ribeye and sirloin. I ordered the sirloin, but only after the meal I discovered that I was actually served the rib eye (when I saw the bill). When I started eating it, I did think that it was slightly "fat" for a sirloin and made a comment to Hubby. The O'Connor beef is not as tender as my favourite oyster blade but it is pretty flavourful and succulent. There is an option of 220g or 340g, I went for the bigger slab and ate to my heart's content. I wouldn't mind ordering this again.

O'Connor Rib Eye (RM140)

Hubby ordered the Blackmore Wagyu Chuck Flap Tail (RM180 for 220g) and it was yummy. The best part is always the grilled fat bits. Btw, did you know that for different doneness of the meat, a different herb is placed on the pimento sauce?

We had the steak fries seasoned with Cajun spice (RM15) for a change, it was nice but we still prefer our truffle mash.

Sauces in cute copper pans

We shared two scoops of gelato, rum and raisin and a sorbet (cant remember the flavour now). The rum and raisin one was very good -oh so creamy, and just enough to end our meal on a sweet note.

Italian gelato (RM8 per scoop)

Best for Steak in TimeOut KL Awatds 2011

Full set of photos available to view here.

Opening times: Monday to Friday: 12.00pm to 2.30pm (Lunch); Monday to Sunday: 6.30pm to 11.00pm (Dinner)

Location: Prime, 5th Floor, Le Mridien Kuala Lumpur, 2 Jalan Stesen Sentral, 50470 Kuala Lumpur, Malaysia. (Directly opposite KL Sentral station and next to KL Hilton)

Tel: 03- 2263 7555

Parking: RM8 for the first 2 hours, RM4 for every subsequent hour.

GPS Coordinates: 3.135685, 101.686524

Website: http://www.lemeridiendining.com.my

*Part of the meal was by invitation and another is fully paid by us.

Steamboat at Ah Chan's Place SS2 on the 14th Day of CNY

Steamboat or hot pot is usually eaten during winter time in China but in Malaysia or this part of the world it could be a sweaty affair provided you eat in a well air conditioned room.It's healthy there is no frying and minimal oil found in the food.Electrical pot is very convenience & fast as compared with the conventional charcoal burnt pot.Lot and lot of green leaves.Fresh slices of grouper fish meat.Huge prawns form Sabah.Oyster mushrooms & Enoki mushroom.Thin slices of pork neck and belly.Fish maw or air bladder another lovely delicacy for hot pot.Slices of sweet abalone.Bouncy fish balls.Homemade "Sui Kao" dumpling.Egg Tofu & crab sticks.

Nothing like having a relax steamboat meal at home.

These non steamboat dishes were meant for the younger people whom might not fully appreciate a good meal of steamboat. Therefore a braised soy sauce meat and a steamed pork ribs were specially prepared for them.

Happy dinner on the eve of Chap Goh Meh or rather the Valentine's Day of the Chinese.