Poached Pear with Creme Chantilly and Chocolate Sauce by Sue

hi all,

This is a AB entry post by a friend in FB. She doesnt have a blog, so I am reposting her recipe here before I do the round up on 8th Oct 2012.

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Name :SueCheah

Dish Name : Poached Pear with Creme Chantilly and Chocolate Sauce

Recipe from book: Hot and Cold Dessert

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Poached Pear with Creme Chantilly and Chocolate Sauce by Sue

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Author: Sue Cheah

Recipe type: Dessert

Serves: 1

Ingredients

Poached Pear

• 300ml Red Wine
• 400ml Water
• 250g Cast! er Sugar
• 1 slice Lemon
• 1 Star Anise
• 1 Cinammon Stick
• 1 Vanilla Beans
• 1 Pear

Chocolate Sauce

• 25g Milk
• 10g Caster Sugar
• 60g Dark Chocolate
• 42g Cream

Creme Chantilly

• 70g Cream
• 10g Caster Sugar
• 1 drop Vanilla Extract

Instructions

Poached Pears

Peel the pear skin and trim the core. Combine all ingredient and bring to boil.

Cover with cartouche and lower the heat and cook till pear is tender.

Remove cook pear from pot and set aside.

Reduce syrup by boiling it till thick and use as sauce.

Serve with chocolate sauce n creme.

Chocolate Sauce

Put milk, cream and caster sugar in a pot and bring to boil.

Place chocolate in a bowl.

Pour hot liquid into chocolate and stir till melt. Serve

Creme Chantilly

In a big bowl, put in all the ingredient and whisk till stiff peak.

Serve

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I cooked: Steamed Prawns with Shaoxing wine and Egg White

For us, one of the nicest ways to enjoy fresh prawns is to simply steam them with just a little Chinese Shaoxing wine. This way, we can enjoy the natural sweetness of the prawns.

This is a very light and healthy tasting dish, in Chinese we call it "" (ching) since not much oil is used in the preparation of this dish. To prevent the prawns from curling during steaming, you can skewer each prawn on the underside with a bamboo stick or small toothpick. However, I skipped this step since I used a small heatproof dish which fitted the prawns nicely (compact so it didn't curl).

Usually most of the prawn dishes that I cook uses peeled prawns for ease of eating,but this is definitely one prawn dish worth getting your hands dirty for!

Sweet, fresh and juicy prawns

Chinese steamed prawns with Shaoxing wine and egg white
Recipe by Baby Sumo
Preparation time: 15-20 minutes
Cooking time: 8 minutes
Serves 3-4

Ingredients
12-13 prawns, trimmed, with shell on, and head and tail intact
1 inch old ginger, julienned
1/2 tsp salt
2 egg white
1/2 tsp sesame oil
2-3 tbsp Shaoxing rice wine

1/2 shallot, finely chopped
1 clove garlic, finely chopped
1 tbsp cooking oilSpring onion, to garnish


1. Wash prawns and pat dry. Using a sharp knife, score the back of the prawn to expose the flesh.

2. Pour egg white into a heatproof dish (I used a 23cm round dish). Arrange the prawns on top of the egg white, and sprinkle the julienned ginger and salt on top. Pour over the Shaoxing wine and sesame oil evenly and leave to marinate for 10-15 minutes.

3. In a frying pan, heat the oil over high heat. Add the shallot and garlic and fry for 2-3 minutes, until golden brown. Add shallot and garlic to the prawns (do not add the oil).

4. In a steamer over high heat, steam the prawns for 5 minutes or until cooked. Do not overcook the prawns or texture will become hard and rubbery. Garnish with spring onion and serve immediately.

Thirty8 & Poolside @ Grand Hyatt

Returning to the Grand Hyatt's Thirty8 and checking out the hotel's Poolside restaurant.
Earlier entry on Thirty8: August 27, 2012.

First up, Thirty8: Stale notions of complimentary bread and butter fly out the window, substituted at Grand Hyatt's sterling signature establishment with crunchy pita and creamy chicken liver pate that combine to rouse the appetite remarkably.

Beef, Part One: Steak tartare, beautifully presented, red and raw.

Beef, Part Two: Australian Black Angus rib-eye. We requested it rare; it emerged impeccable. Every bite supplied blissful succulence.

Thirty8's chocolate cake comes with a flourish, sealed with dry ice for visual flair.

Hot chocolate is poured into the center of a layered cake that supplies both melt-in-the-mouth and crisp textures. Served with caramelized banana ice cream.

From Thirty8, take the elevator to the hotel's second floor to reach the Poolside restaurant.

This alfresco eatery has nice views too, offering a brief escape from the city, within the city.

Salads are the way to go here; try the Nicoise, comprising all the crucial components of tuna, eggs, green beans, black olives, shallots, anchovies and tomatoes.

Grilled chicken with mixed leaves and cherry tomatoes in lemon dressing. Hearty enough to be a whole meal, not heavy enough to cause a food coma.

Poolside's fries warrant praise for their crunchy-outside, hot-and-moist-within perfection.

Champagne, rose, red and white, served crisp and cool.

Entry on Grand Hyatt's other eatery:JP Teres (August 29).

Poolside @ Grand Hyatt Kuala Lumpur

Thirty8 @ Grand Hyatt!

Poolside

Empire Hotel Subang's Facebook Contest

Empire Hotel Subang is running a Facebook Contest called "Create a Name for our Newsletter" from now until 31 October 2012.

The contest is open to all their Facebook fans regardless of nationality. So, everyone can join!

WHAT TO DO:

1. Go to Empire Hotel Subang's Facebook page here and click "LIKE" to become a FAN.

2. Come up with a creative name for their newsletter and post under the contest photo. That's it!

3. NOTE: Only one entry allowed per person.

PRIZE:

Winner of the contest will enjoy a 3D/2N stay in Empire Sanctuary Optima (penthouse valued at RM1,750 per night) and RM500 dining voucher.

Good luck to all!

You can click here to view photos of the luxurious Empire Sanctuary Optima room.

dArenberg The Derelict Vineyard

dArenberg The Derelict Vineyard

Was it last Friday or the Friday before? It matters not; Grenache Day was a damn decent excuse to open a bottle. Hundreds around the globe did likewise. In Scribblings Towers it happened to be a rather fine rendition of the grape from Australia dArenberg The Derelict Vineyard, 2009, McLaren Vale. [Adegga / Snooth].

My Grenache Day WineDemon tasting note read Ripe with deliciously full sweet fruit up front, very aussie. Juicy finish with a grand tannic splurge . Those tannins are quite gravelly texture wise adding much interest to those juicy black fruit flavours.

dArenberg The Derelict Vineyard Grenache 2009 the latest in the regular Sunday Wine Snapshots series highlighting photographs with a wine related theme, whether bottles, glasses, vineyards or the back scenes of wineries.

Spittoon.biz - A UK Wine Blog - We Spit... So You Can Swallow

Celcom Cupcake Challenge Finale 2012

Celcom Axiata Berhad, the first and foremost mobile telecommunications provider, launched the Celcom Cupcake Challenge on 30th Aug 2012 in conjunction with the 55th Malaysia Independence day. The contest were open to any Malaysian irregardless of which telco they are using. This is to promote the national unity and showcase the creativity talents of the participants.

I even participate in the event but however due to my vote on Facebook is pretty low, I dont get to showcase my work in the finals. My previous participation on the event is located athttp://www.foodpoi.com/2012/09/celcom-hosts-exclusive-baking-workshop-for-national-pride/

To win is not an easy thing. You are against 700 entries from 664 unique participants nationwide. The finalist then later battle it out again in Publika, Solaris Dutamas on 29 Sept 2012 which is yesterday.

All the cupcakes are prebaked for them and they just need to recreate their winning designs and independent celebrity judged will choose the top 3 winners based on Creativity, Uniqueness, Best Decoration and Match the submitted photos.

The top 3 winners will be going home with each having a unit of Samsung Galaxy S3 each with cash RM10,000 (First), RM5,000 (2nd) and RM2,000 (3rd) respectively. The rest of the finalists are getting a LG Prada phone themselves.

The judges are Chef Dato Fazley Yaakob, Chef Rose Weiss and Chef Sherson Lian which each are famous in their own National! TV prog rammes.

Aside from being able to cook and host talks, Chef Dato Fazley Yaakob can sing! He presented the audience his latest song yesterday in front of all the participants and guests of the mall.

Afizulazha Bin Abdullah, the Chief Operations, Advanced Data of Celcom Axiata giving the 3rd prize to :-

Mac Leong

Juneci Siong for 2nd place

And the WinnerVincent Liew where he walk home with a big fat cheque amounting RM10,000 and a brand new Samsung Galaxy S3 smartphone.

This is the first prize winner creation that bag him all the great prizes sponsored by Celcom Axiata Berhad.

Wine and your health: your questions answered