The Apartment @ The Curve Taste the Ocean menu by the Home Chef series

The Apartment has recently launched its new themed promotional menu titled the Home Chef series. Through this promotion, the Apartment will offer patrons a limited time menu focusing on special creations by the restaurants in house chefs based on a particular food theme.

This April, the theme isTaste the Ocean and I hopped in for a tasting session of the special menu last week.

I thought this idea of Home Chef seriesis a nifty way of showcasing their current chefs abilities while simultaneously adding a dash of sparkle to an otherwise fixed menu.

This menu is available starting now till the end of April 2012. For the KLCC outlet, orders starts from 11am daily while the Curve outlet only features this menu from 6pm onwards.

For RM79.90++, indulge in a complete 4 courses meal or you may opt to order ala-carte.

A few of the items from the menu caught my fancy, while others was pretty ordinary. For one, I loved the dessert of Buah Melaka, a local dessert fancy in presentation and topped with coconut ice cream.

I immensely dislike dessicated coconut in my food, but the grittiness of it added a pleasant textural feel to this one.

On the other hand, I would have preferred a melting centre versus a solid lump of sugar for the Buah Melaka.

Next on my preference list was this Baked Squid Stuffed with Herb Rice served with Okra and Seafood Gumbo. RM25.90.

Local herbs were used and the stuffing was pleasantly alike nasi ulam. I thought this dish was a nice fusion of both local and western flavours!

The 2 other new mains are Sauteed Prawns, Saffron Rice and Young Mango Salad (RM37.90) and Pan Fried Red Snapper with Couscous and Lemon Butter (RM39.90) .

Again we see clever commingle of east and west here, with the sharp, sour young mango salad elevating the overall taste of the dish for the prawns; and the use of couscous versus the normal carbs option of pasta or rice for the snapper.

The snapper was a tad overcooked and not as flaky as I would have liked but the prawns were alright.

Below: An oyster shooter as amus bouche.

Cooking with seafood can be tricky, but then that can be said for all ingredients. Temperature and timing is crucial, especially for delicate textured seafood such as fish, squids and scallops.

Thankfully none of the squids, whether in the soup or main course was served rubbery. The shellfish passed the test as well. I enjoyed the soup, savouring the fresh, sweet tomato based broth redolent of seafood; though the same cant be said for the scallops, which obviously left in the pan a bit too long.

We ended the session with the rich Brulee (RM13.90), nicely done with the prerequiste crackly, caramelized film on top.

Im in anticipation of better surprise next month, when Part II of the Home Chef series is launched. Im speculating meats, since April is oceanic themed. Or maybe, vegetarian? That would be something!

The Apartment @ The Curve

Ground Floor, Western Courtyard
Curve Shopping Centre
Mutiara Damansara
03-77278330
living@atheapartment.com
http://www.atheapartment.com/

Cheng Beng @ Sg. Besi Kuala Lumpur & A Good Lunch

Last week Dahon Speed P8 came to my rescue at acemeteryin Kuala Lumpur.It was a Cheng Beng season, Sunday and a last minute rush to offer to those in the other world. The traffic to Jalan Bellamy washorrendous. I decided to park my car outside Alice Smith School and cycle to the place I wanted to go.Another problem surfaced after ferrying my wife with the folding bike, the rear rack gave way and she had to walk. I found out that the rack can only take a max. 25kg.A time when this neighbourhood turns lively and welcoming.

Volunteers were always there to help during this busy time of the year. Well done Scouts & well done RELA.

Watch closely there goes my rack ...... but I love the idea of cycling instead of crawling into thecolumbarium.As usual I was assigned to arrange for a brunch and Sek Me Choy came to my thinking cap. It has been quite sometime I last came to this place it has changed to a better place to dine.Everyone loves the Bak Kut Teh , it's pepper based and awesome.Sek Me Choy operator is a Hakka so is this dish Hakka Moy Choy Kaw YokSimple blanched veges.Steamed fish paste & tofu with egg was delicious and interesting though looks simple.Signature rice of Sek Me Choy with veggie, small dried shrimps simplygorgeous.Chinese rice wine soup with kampung chicken was not everyone's taste. The wine taste is strong.Stewed pig trotter with radish and soy sauce.

And lastly desserts to complete a satisfying meal at Salak South old town.

Durian with fluffy crust was a real finale. I like the cold durian fresh in it.

Kedai Makan Sek Me Choy

No. 195, Jalan Besar,

57100 Kuala Lumpur.

Tel: 03-79823132

GPS : 3.101007,101.705455

Opposite the Police Station

Triglycerides Diet for a Healthy Heart

Triglycerides are needed by the body to be able to sustain the energy that it needs everyday. However, high amount of triglyceride have serious health repercussions, like poor cardiovascular performance which would lead to stroke, heart attack or in some cases, diabetes.

For decades, all the blame goes to high cholesterol when it comes to various cardiovascular diseases. Yes, cholesterol is considered as the primary culprit but much attention has to be focused on high level of triglycerides too. Even the American Journal of Clinical Nutrition has cited that people who have high triglyceride level are 2 to 3 times more likely to have heart ailments even if their cholesterol level is low. That is why, triglycerides diet is an effective way of maintaining the health of the circulatory system.

Triglycerides make the amount of fat in the bloodstream go more then the ideal level. When this happens, the person may suffer from astherosclerosis and other heart diseases. The heart fails to pump blood efficiently and arteries are no longer able to transport blood throughout the body. Such problems may be avoided or alleviated by switching to triglycerides diet.

Why should you opt for triglycerides diet if there are available medications? Despite the medical advancements these days, it is best to resort to the natural way of reducing triglyceride levels because the medications may have some side effects. According to the American Heart Association, taking meds should only be done for severe cases and if all natural methods have failed. Aside from those reasons, there is no point in ! shoving meds into your body to lower triglyceride level if you continue to eat unhealthy foods.

Photo Credit: SummerTomato

What Should Be in Your Triglycerides Diet?

You might easily assume that fat is the primary thing that you need to cut. It is true that the amount of fat that you eat has to be lowered but the primary aspect that you need to focus on is the sugar content in your diet. Sugar is mainly utilized by the body as source of energy. Problem is, when there is too much of this in the food you eat, the digestive system can not process it anymore. This leads to formation and storage of fat. Excessive fat can also go along with the blood stream which triggers heart problems.

Omega-3 fatty acid intake has to be increased. This promotes better blood circulation, avoids hardening of the arteries and prevents blockage formation. This can be obtained from fish like mackerel, tuna and other cold-water fish.

The triglycerides diet should also contain high amount of fiber. This can be obtained from fruits and vegetables. Fiber is effective when it comes to detoxifying the body. It will help your digestive system expel the toxins, enabling all your other systems to function better. When the body is cleansed, avoiding other health problems is easier.

Another important aspect when it comes to lowering triglycerides is to reduce or completely avoid alcoholic beverages, particularly beer. It is also imperative to stay away from processed meat, fast food meals, artificial flavoring and other chemical ingredients.

Related posts:

Soup It Up With The Sacr! ed Heart Diet

12 Foods for a Healthy Heart

Glycemic Index Diet: A Healthy Way to Lose Weight

Coconut Crab Rice

Im ready!

Im ready for summer lunches with pink wine and dark sunglasses. Im ready to be almost annoyed by the big, bright sun in my face. My love affair with Spring always makes me think of my absolute love-obsession with Summer.

This tropical rice dish totally has me ready to go sandal shopping and wear tie dye.

Perhaps Im also considering a henna tattoo. I dunno. This rice has cast a spell.

Rice begins in this fashion with onion and garlic, fresh green onions, a spicy red pepper, and a mixture of cumin and coriander.

The cumin and coriander get sauteed with the onions, garlic, and pepper. The heat really brings out the flavors and helps the spices to incorporate beautifully throughout the whole dish.

If rice is the little black summer dress then these ingredients can definitely be considered beachy sandals, bright scarves, and a classic handbag.

Essentials.

Coconut milk and lime add a big kick of happiness to this rice. Big coconut flakes add a toothsome crunch and cilantro should not be skipped.

With so few ingredients, they all become important.

Toss into steaming basmati rice.

Crab meat feels like such a luxury.

Crab makes this rice dish feel like an indulgent summer vacation.

If you dont have crab meat on hand, you can certainly add cooked shrimp, marinated and cooked chicken, even a fried tofu in peanut sauce.

This dish is totally a rice for all seasons. Top it with a small handful of extra toasted coconut for an awesome supper or throw on a fried egg and call it breakfast.

Its delicious! Toasted coconut, crab and fresh cilantro!? These are summer flavors in early spring. I can feel it! Its totally almost time to bust out the short skirts and tank tops. Were close! Were so so close!

Coconut Crab Rice

recipe adapted from Very Fond of Food

serves 4

Print this Recipe!

2 tablespoons olive oil

1 small yellow onion, peeled and finely chopped

1 small red chili, seeded and finely chopped

1 garlic clove, peeled and minced

1 teaspoon grou! nd coria nder

1 1/2 teaspoons ground cumin

1 cup coconut milk

6 cups cooked basmati rice

salt and pepper to taste

1/2 cup chopped scallions

1 cup cooked crab meat

1 cup toasted unsweetened coconut, plus more for topping

zest and juice of 1 lime

small handful of fresh cilantro, chopped

Cook rice according to the package instructions. Fluff and set aside.

In a medium saucepan, heat oil over medium heat. Add yellow onion and cook until translucent and slightly browned, about 5 minutes. Add pepper, garlic, coriander, and cumin, and cook for another 2 minute. Add coconut milk and scrape the bottom of the pan to bring up any cooked bits of flavor. Reduce heat to low and add the rice and stir to coat rice in coconut milk. Taste and add salt and pepper as necessary. Sprinkle the rice with scallions, crab meat, toasted coconut, lime zest and juice, and fresh cilantro. Toss all of these toppings into the rice and cook until the the mixture is well incorporated and the coconut milk is absorbed. To serve, top rice with more toasted coconut and spicy chili sauce. Rice dish is also delicious when served with a fried egg on top.