Loy Krathong in Rama V

Some events are so vivid in your mind, so much so you think you've already written about it, because the script is probably still in the brains' IN folder, so much so, when asked, you insist you've posted about it ages ago. Then, to your abject horror, you search your blog, and zilch, there was no such entry.

This happened recently, when my favourite restauranter Andre of Rama V, told me that he was looking for my post, and I dismissed as him being unable to navigate through blogspot. The strangest thing is, I could've sworn I remember editing the pictures, and even writing the post. Oh well, it is one of those great mysteries of life, not helped by the degenerating grey matter and old age.

Sometime in November last year I was invited to the Loy Krathong celebrations in Rama V. Loy means to float, and krathong refers to the beautifully handcrafted lotus shaped boats that are lit up and set afloat in the water. It is a beautiful ceremony but is made even better when there is feasting and drinking involved, as is always the case when invited by two suave owners of Rama V. (Andre and Danny).

The event is a gala event, with big sponsors, and grand prizes. Alcohol flows freely and a special menu is put together for this special Thai festival.

To start with, the gorgeous blue flower lotus dumpling, with money bag and spring roll.


The pomelo chicken & prawn salad served in banana blossom is particularly lovely, and has a lovely tang to it. Now, I am not sure if these items are on the regular menu, but if you book ahead, I am sure the chef can indulge you.

A very festi! ve air p revails, aided of course by the spirited beverages that were circulating freely. Dinner is interspersed with lucky draws from the sponsor. Our table did pretty well, as on of us one a bottle of bubbly, while Pure Glutton & Mr Pure Glutton won a RM500 dining voucher. Grumble grumble envy envy.




Pure Glutton & Mr holding up their RM500 prize.


You'd think you'd have tasted every conceivable pumpkin soup by the time you're 46, but this rendition of Roasted Pumpkin soup had a nice twist, with pistachios, lemon & seafood. I loved this dish, but again, I don't think it's available on the regular menu, so do order ahead.


Kung Manow Woon Sen - or in English, Steamed River Prawn with glass noodle. The prawn, despite the large number of guests, was steamed to! perfect ion, and was fresh, and crisp, and could have been swimming in the Chao Praya just moments before for all I know.


Roasted Duck Curry With Japanese Sticky Rice. Loved the presentation. The curry itself is the red duck curry, but serving it this way certainly enhances the senses.


We are summoned to the lotus pond outside for the highlight of the night...


The main event, which entails the lighting of the kratong, and floating it. I guess you are supposed to make a wish, not unlike floating oranges on chap goh mei for desperate spouse searchers.





It is a beautiful sight to see the pond illuminated with the floating fairy lights.











A particularly poignant moment as the true blooded Thai staff of Rama V come out from the kitchen to reverently place the Krathongs.





And finally, back into the comforts of airconditioning, dessert, a trio of Winter, Spring and Summer. Rubied water chestnut in coconut ice shavings, kuih taco and mango with sticky rice. All very exotic, all very in keeping with the event.


The chef and other Thai staff take the stage.

Rama V is really one of my favourite Thai restaurants. Innovative menus constantly churned out, fabulous ambience, and fantastic owners who really go the extra mile to make sure the customers feel taken care of. Thanks so much Andre and Danny for letting us share in this memorable occasion.

Favorite Cookbooks: Batrice Peltre

It has been quite a while since I've run a guest cookbook list (over a year!?). Needing a bit of time to regroup from this trip, and knowing that the lovely Batrice Peltre has a beautiful new book out (La Tartine Gourmande: Recipes for an Inspired Life), I thought I'd invite her to share with us some of the cookbooks that have left a mark on her, and continue to inspire. I'll be back Thursday with more Morocco pics and a favorite way I use up lots of winter citrus.

I know many of you are familiar with Ba's work, but for those of you who aren't, she's a much-loved food writer, stylist, and photographer (note those shots above). She maintains a gorgeous food blog, La Tartine Gourmande, and if you'd like to see a sample of her book, you can start here. Thanks for taking the time to share with us Ba, and congratulation on the new book. xo -h

BEA'S COOKING STYLE (in her own words):

I grew up in rural France in a family obsessed with food. My grandparents and parents all maintained vegetable gardens and orchards, so my natural attraction to homegrown food, vegetabl! es and f ruit started there. With this cultural heritage, my cooking is naturally French rooted. But because I've traveled the world and lived in different countries, including New Zealand, I know it's also largely influenced by the places I've been to.

I'd call my cooking style contemporary French with exotic touches (hello coconut milk, ginger and lemongrass!). It ranges from simple and earthy everyday dishes--with a lot of vegetable tarts and soups, stuffed vegetables, gratins, meat stews, grains, risotto, ratatouille and tians, steamed fish, mixed salads, clafoutis and crumbles--to more elegant and dressed-up meals because I love to entertain too.

Because I believe that we eat with our eyes first, I love to make foods look beautiful. And focus on their natural beauty, especially vegetables and fruit (who knows if this is partially due to the fact that I was a vegetarian for over 8 years?).

I also love to revisit old recipes and use new ingredients to transform them. I'd build a recipe around a favorite ingredient or concept. And in the process, I'd always be thinking, "every meal, whether it's simple or more elaborate, deserves to be celebrated."

Because that's really what I believe.

BEA'S FAVORITE COOKBOOKS:

I should confess that I own a lot of cookbooks--but I am glad I am not the only one! Which however doesn't mean that I necessarily cook often from them. I love each one for different reasons. Each brings a different type of inspiration. This list is a condensed one of many favorites, but not all, as it'd be impossible to fit them all in this space.

Thank you Heidi for the inspiration, too. Always.

- Tessa Kiros's Falling Cloudberries: I love the feel of this book with its pretty pictures and humble recipes. They are all inspired by Tessa's multicultural heritage: from Cyprus to Finland; South Africa to Italy and Peru. They are colorful and exotic, which I love, and have a! n obviou s "homemade" and "it's been made with love" feel that draws me directly in thinking, "I want to eat this now."

- Michelle Cranston's Seasonal Kitchen: This book is simply beautiful, recipes and pictures alike. Everything in the book speaks fresh and sunny, with recipes that are both simple and inspiring-- the kinds I want to eat every day. Often, when I am looking for visual inspiration, I'm likely to turn to this book.

- Yotam Ottolenghi's Plenty: After visiting one of Ottolenghi's cafs in London, I knew I had to own his books. This is one of them. I am very fond of middle-eastern cuisine and of incorporating spices and herbs in my own cooking. Then there are the vegetables. I knew I'd love the book just because it combines many of my favorite flavors and ingredients.

- Donna Hay's cookbooks: All of them. I love the fresh and clean food styling and photography inside the books. Maybe I am a tad more attached to them, too, as Donna's books remind me of my time spent in New Zealand and Australia.

Maurice Alexis's Brocante Gourmande: I first bought this cookbook for its absolutely gorgeous pictures, and large format (the pictures really stand out). The book offers a delightful blend of old fashioned and new, with an array of traditional French recipes to which a modern touch was given. When you love the countryside, vintage dinnerware, vegetable gardens, France and French food, this book is truly a treat for the eyes and senses.

Nigel Slater's Tender: Slater's (informational too) book is one that witnesses of my genuine love for the English countryside and vegetables. I want Nigel! 's veget able garden! I like that his recipes are simple and straightforward. I often turn to this particular cookbook when I am looking for inspiration on new ways to cook some of my favorite vegetables.

Chef Thomas Keller's The French Laundry: This one is definitely high on my list (like Michel Richard's Happy in the Kitchen)when I want to impress friends and guests with dishes that prompt ohh and ahh to the table. Obviously not something I do every day--especially these days with a 3-year-old little girl to look after. But I really like that Keller's recipes challenge me, and push my cooking skills a step beyond.

John Pawson's Living and Eating: I first bought this book because of its minimalist design and lifestyle feel: everything in it, from pictures to recipes, spoke the words "clean", "simple but elegant too". I am fond of Scandinavian and Japanese designs, and this book meant both to me, while also demonstrating that you can entertain with delicious dishes without the fuss.

Jamie Oliver's Jamie at Home: Again, another British book! I enjoy Jamie Oliver's book for the same reasons I like Nigel Slater's: down-to-earth and humble recipes that remind me of what my grandmother' s dinner table was like. Always comfy and nourishing.

Continue reading Favorite Cookbooks: Batrice Peltre...

Mak Kimchi

Earlier this year, I made a little resolution or rather, a change for the blog. I wanted to do more cooking and more cake decorating tutorials / videos. Well, I have some cake decorating stuffs taken down but I just havent had the time to do any editing on the videos at all. I think Im doing alright in the cooking side. As much as I wanna start a new year cooking project, I have to put it on hold as I will be starting a new job soon. Rather, a new job, old place. Hahaha. Well, I usually dont expose where I work during the day. So you can keep guessing If the new job permits my time for the Project cookbook I will start it.. but till then, well see well see

So Im doing a tiny bit more adventurous cooking, of different ethnicity, or perhaps different cuisines. I have started a little with Indian cooking and some Korean. Ive been very interested in Korean food and cooking these days; especially after my little trip to Seoul last year. Ive also made an effort to do a little once every, or two months to do a little cooking (we call it Cook&Eat) together, just like olden days masak-masak, (only difference is its with real food) with my friends.

*Some ingredients for the cooking session *Except for the madeleine pan*

I feel that sometimes with cooking, I want to do alot at one go, say if its Korean, I want to do the whole kimchi, jigae, pajeon, mandu and banchan thingy. I wont go thr! u the ha ssle of making just 500g of kimchi, Id rather make it a 2kg napa cabbage kimchi, then make a variety of food to be shared amongst. Some of my friends are rather interested in Korean food as well, so why not ask them over, and just cook together..

The first Cook&Eat, is Korean! (Would you believe that weve already thought of our 2nd theme?? hehe ) So in my menu list were actually Kimchi, Kimchi Jigae, Mandu, Myulchi Bokkeum, Pajeon, Korean Fried Chicken and Ttaebokki. We skipped the latter as there were kinda too much food anyway..I wanted to make an effort to make my own kimchi. (Oh well trust me you would want to make your own as well after knowing how easy it is). I went to Maangchis site, and got most of the recipes from there. So if you need Korean cooking recipes (that comes with video), I think hers is a good place to go. This one is called easy kimchi cause you dont need to ferment the whole cabbage. Its faster to use cut pieces of cabbage than a whole quarter of it.

I went to some specialty Korean groceries to get authentic ingredients just so they would taste alike, especially with the hot pepper paste (gojuchang) and hot pepper flakes. Korean hot pepper flakes (which are crucial in making Kimchi) arent the same with our usual chili flakes. (Not cheap either, RM 18-20 for a pack of slightly lesser than 500g

As u can see they are rather coarse and doesnt have alot of seeds. There are 2 types usually sold in the groceries; one is pepper flakes and another is powder. For kimchi, pepper flakes are more advisable. If you are unsure, you can just ask the store owner or helper. I got my stuffs from Kims Korean Grocer in Hartamas and Lotte Mart in 1! Utama a nd Hartamas as well. They also have mild and spicy type. I didnt know that actually until I made the kimchi and it turned out to be not so spicy. Im assuming this is the mild one.

And as you can see (later in the recipe), making kimchi requires a porridge-like batter, which is made fromchapssal garu; sweet rice flour. Its similar to our glutinous rice flour if you cant find Chapssal Garu. Dont worry if you have extra, you can use it to makeChapssalddeok; Korean Mochi, with some red bean paste. With the porridge, it actually helps to bind the pepper flakes with the cabbage. So you can say, its like a paste.

In Maangchis recipe, she used raw squid, and sometimes oysters. Different regions of Korean have different way of making kimchi I suppose, hers belong to the southern part. I am not that keen to put in raw squids as I have no talents in buying seafood. So I skipped that part. But if anyone wants to catch me some squid (and errr, please clean them too), then I will put it in. Hahaha

So lets start!

Easy Kimchi ( )

2kg napa cabbage
1/2cup salt

Porridge

1 1/2cups water
1/4cup glutinous rice flour
20g sugar

Kimchi paste

1/2cup fish sauce
1 1/2 cup hot pepper flakes
1/2cup crushed garlic
1tbsp minced ginger
1/2cup minced onion
5spring onion, sliced
2leeks, sliced
1korean white radish, julienne
1carrot, jullienne (I forgot to buy carrots, so I didnt add this in)

Prepare the Cabbage (step 1-2)

Cut the cabbage lengthwise into quarters and remove the cores. (Please make sure you check if there are any hidden worms or something, as I find that napa cabbages usually have alot of these little morsels) Chop it up into bite size pieces.Soak the pieces of cabbage in cold water to remove impurities, then drain and put the soaked cabbage into a large basin. Sprinkle salt evenly.

Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 11/2 hours).1 and 1/2 hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.Drain the cabbage and set aside.

Prepare the porridge (step 3)

3. Put water and sweet rice flour (chapssal garu/glutinous rice flour) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).Add sugar. Stir and cook for a few more mintues until its translucent.Cool it down.

Prepare Kimchi paste (step 4-8)

4. Blend ginger, garlic, onion and fish sauce.
5. Place cold porridge in a large bowl and add the garlic and fish sauce paste.
6. Add in hot pepper flakes. Stir well.
7. Add in sliced green onions, leek, radish and carrot (if u are using it)
8. Mix well. *at this point, it smells ridiculously good already

Final step (step 9-10)

9. Wear gloves, yes you need it. Mix the paste with the cabbage, making sure all are coated well. I find using hands are easier, any spoon or spatula wont work here. If you have are making alot and your basin / bowl is not big enough, you can do batch by batch.
10. Store kimchi in an airtight container. Before closing, press kimchi down to release any trapped air. I lay a sheet of cling wrap and press it down, then cover it. Put in the fridge for at least 1 day.

If you keep well, it can keep for months and months and months!

Note : You can keep in a few small containers to reduce contamination.

To eat, sprinkle some ses! ame seed s on top. Kimchi is very versatile. You can use this to make Kimchi Jigae, Kimchi Fried Rice and Kimchi Pajeon as well (which I will update with recipes)

It really does look spicy, but it wasnt. It was quite mild compared to what we ate in Seoul. I should perhaps add a half a cup more of the pepper flakes or get spicy ones. But apart from the spiciness level, I think Im pretty happy with this batch of kimchi. No, in fact I was very happy that I tried to make it and it turn out pretty good! I ddint knew it was so easy to make. The most important part is cleaning the cabbage, and getting the right type of hot pepper flakes.

Next up, will be Myulchi Bokkeum (anchovies)..

partner

Deep fried Yong Tow Foo with a Fruity sauce @Chow Yhang Restaurant.

Chow Yhang Restaurant is our favorite restaurant on most Monday evenings as most of the others are closed.

We eat here at least once a month.

It is a small and quiet place - prices are reasonable and the food is good.

Today we ordered their signature dish of curry Garoupa fish which was fragrant, spicy and creamy with lots of cool mint leaves and the fish was exceptionally fresh.

Next was stir fried Romaine lettuce with cloves of garlic.

Followed by a steaming hot clay pot of chopped chicken thigh meat with lots of pickled ginger-good for the gut.

The surprise of the night which on the menu was deep fried fish paste stuffed Tofu with a generous topping of pineapple sauce + Thai red chillies/garlic sauce and pickled ginger on it's side.


Generously stuffed with traces of salted fish, finely chopped black fungus, shrimp paste and fish paste-springy texture, fruity flavor while the deep fried Tofu was crisp on the outside and soft and white on the inside.
Total bill: Rm68/
Location:135, Jalan SS2/6,
Petaling Jaya.
Tel:03-7877-3850/012-325-7122.

Keong Kee Herbal Soup @ Changkat Thambi Dollah

I have tried several times to eat here but never suceeded. At last I came with a friend we parked at a private car park next to the stall for RM3 (provided you patronise Keong Kee's soup if not you pay RM5.00). Keong Kee opens from 4pm until 10.30pm.Old cucumber soup in a bigger bowl with clear soup and my friend enjoyed it.

My first chicken soup but not enough.....
Chicken in ginseng roots soup was my second helping.Mui Choy Kow Yuk one of the few precooked foods at Keong Kee.

There are many more other soups that I am going to try here so if you are interested to join me please call me......

Keong Kee Herbal Soup

Jalan Changkat Thambi Dollah,

Off Jalan Pudu, 55100 Kuala Lumpur

GPS :3.140366,101.712375

fried egg sandwich with bacon and blue cheese

Due to a delightful clerical error (a scheduled babysitter when we forgot Alex would be home from work), I got to have a weekday lunch with my husband on Presidents Day. In a restaurant. With linens on the table and no sippy cups in a two-table radius! Oh, and maybe something petite, bubbly and pink in a glass. I admit nothing. But man, sometimes I think everyone should have kids just so they can get 80 times the joy out of excursions that would have been ordinary in another era. I am joking, of course. You should have kids because you detest sleeping past 6 a.m. Whoops, there I go again. It must be the pink bubbly.

Its hardly a revolutionary concept, but like most parents, when away from a toddlers totally respectably developed (his enthusiasm for both millet and cod, for goodness sake, far outweigh mine) but still quintessentially two year-old (Mommy clean this he said yesterday about a fleck of parsley on his carrot, while his father nearly fell off his chair laughing) palette, I go immediately for things he wont go near, because, its cool, we can wait until your third birthday to introduce you do the joys of Sriracha. That day, it was a uber-bitter radicchio salad but quite often, its even simper stuff runny eggs, blue cheese, scratchy lettuces, si! gh.

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Last Chance to eat at Kampachi's Buffet @ Equatorial Kuala Lumpur, Jalan Sultan Ismail, Kuala Lumpur

I'm sure you have heard already that Equatorial Kuala Lumpur will be soon closing their doors.


The target date is 31 March, when they start tearing the old hotel to make way for the new.


While rumours are adrift on whether the hotel returns or not, one thing is sure we will be missing this stalwart when it is gone.





I have fond memories for the whole hotel since I was a kid.


Long ago, the Golden Phoenix Restaurant was THE Chinese restaurant in Kuala Lumpur.


Every time we had an occasion to celebrate, it would be held there. So many fond memories for its dishes such as the onion chicken (crispy skin chicken topped with aromatic onions), the apple fish (their sweet and sour fish with sliced apples instead), the sponge-like tofu with its holes and the sharks fin soup. Their yee sang was also the best in town.





However things went pear shaped for them as the old chef retired and most of the loyal staff also left to join one of the off shoots i.e. Pik Wah at MABA Building. Even though the hotel kept serving the old dishes, things were never the ! same.


I also loved Chalet as a child and it used to make me laugh whenever they served the sabayon since they put up such a performance whisking the cream until one of the waiters would dance around the trolley.





Etoile for us was where we got our goodies and birthday cakes. Then for Kampachi, it was for maximum Japanese pleasure especially their buffets. When I was a kid it would have been the Sunday all you can eat one but nowadays I prefer the Saturday version where you pick and order what you like.


Hence we decided to give the place a last hurrah before it closes.


Friends of mine have been visiting it regularly to relish its last moments. Best you all start jumping on the bandwagon too.





The selection is small but good enough to satisfy our hungry tummies.


We order loads of sashimi - salmon, yellowtail, butterfish and tuna. Everything is super fresh and delicious. They also do hand rolls.


There is also a selection of appetizers laid out on a table for us to select and of course, we all get plates of edamame to snack on. There are also makis (rolls) and deep fried soft shell crab.


I love the teppanyaki steak, cooked to medium juicy perfection. There is also sukiyaki and assorted tempura.

We discover that the cold soba noodles are wonderful and bouncy that we all order bowls to slurp it down. The hot cooked ones don't stand a chance against the cold ones as they seem almost flaccid compared to the more elastic tasting strands.





To end, it was green tea ice cream and something not on the menu, mini dorayaki or pancakes.


They are beautifully cooked and look more like blinis except we slather on creamy peanut butter and red bean paste to enjoy the Japanese sweets.


Kampachi
Equatorial Kuala Lumpur
Jalan Sultan Ismail
Kuala Lumpur


Tel: 03-2161 7777


(Pork Free. I'm not sure what is the buffet price since I don't have the bill. Will confirm tomorrow. For the full set of pictures, see the Flickr set.)


*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.