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Make Your Own Restaurant-Level Reunion Dishes At Home This CNY with Recipes by Professional Chefs

Reunion dinner is a long standing Chinese New Year tradition, and while some among us might not be able to dine out this year due to movement restrictions, we can still keep the spirit of the celebration alive in our homes.

Abalone and Oyster Phoenix Rolls
Abalone and Oyster Phoenix Rolls

MAGGI® Professional, in collaboration with Malaysia Selangor And Federal Territory Ku Su Shin Chong Hung Restaurant Association, has released a mini recipe book – dubbed the MAGGI® Prosperity Reunion Menu Recipe Book – featuring 10 outstanding chefs and their signature dishes.

The culinary experts share classic dishes with their own twist for this special occasion, plus helpful tips on how to create one’s own signature dish using MAGGI® Professional’s wide range of Culinary Aids, including the all-time favourite bouillon range, which comprises MAGGI® Concentrated Vegetable Stock, MAGGI® Concentrated Chicken Stock, MAGGI® Concentrated Chicken Stock with no added MSG, as well as the essential MAGGI® Chef’s Master Stock.

Prosperity Yee Sang
Prosperity Yee Sang

These mouth-watering recipes include the traditional Prosperity Yee Sang which gets a fresh, fruity makeover, Colourful Abacus Yam Seeds to brighten the table, the decadent Abalone & Oyster Phoenix Rolls, succulent Jade Shrimp Roll with Cherry Blossoms Rainbow Chicken and more. The full book can be viewed and downloaded at this link in PDF form, free of charge.

Not keen on cooking yourself? You can still support these chefs and the local food industry by ordering reunion dinner via takeaway:

  • Restoran Green View (Chef Lim Kin Lee, Head Chef)
  • M Cuisine (Chef Kam, Executive Chef)
  • Sun Gourmet Kitchen (Chef Sun, Kitchen Production Director and Executive Director)
  • Restoran Seafood Chiem Choo (Chef Freddie Tan, Executive Chef)
  • One Seafood Restaurant (Chef Sam Tan, Chopping Chef)
  • Restaurant Peninsula Chinese Cuisine (Chef Choong Yau Wai, Executive Chef)
  • Restaurant Kwong Chun (Chef Wong Kou Chiew, Owner and Head Chef)
  • Imperial China Restaurant (Chef Thomas Chau, Head Chef)
  • Kajang Fei Chui Restaurant (Chef Loh Chiew Heoon, Owner and Executive Chef)
  • Ku Su Shin Chong Hung’s Pastry Master (Chef Ng Meng Loong, Hotel’s Executive Pastry Chef)

For more culinary inspirations, visit www.nestleprofessional.com.my or www.facebook.com/NestleProfessionalMY.

5 Must-Try Traditional Dishes In Selangor, Malaysia

Malaysia has 13 states and 2 Federal Territories, each with its own unique cuisine. Some are better known than others:  Penang for its assam laksa and char kuey teow, Negeri Sembilan for its Minang cuisine, Sarawak for its mee kolok, and Kuala Lumpur for its Kari Laksa. But despite being one of the country’s economic hubs and the gateway to Malaysia, Selangor food is often overlooked – which is a shame, as the state is home to a slew of gastronomical delights, drawn from the multicultural background of its inhabitants. The recipes for some of these dishes have been handed down through the centuries and perfected in modern times.

Whether you’re a native Selangor-ian or just visiting, here are five authentic Selangor dishes to indulge in for your next gastronomic adventure!

Pecal from www.maggi.com. my.v1

Pecal

Pecal is a common appetiser that can be found just about anywhere in Selangor. A traditional Javanese salad of sorts, it consists of vegetables topped with a mouth-watering peanut sauce that can also be served with Ketupat or Lontong (rice cubes). Pecal is easy to make, so you can try your hand at making it at home! Key ingredients include peanuts / groundnuts for the kuah (gravy), tofu, bean sprouts, long beans and cucumber.  

Nasi Ambeng

Nasi Ambeng by nona manis kitchen cyberjaya.v1.v1

Nasi Ambeng is made for sharing, as it is usually served on a platter for four to five people. It comes with side dishes such as chicken, fried noodles, long beans and sambal tempe accompanied by white rice. The dish is a common sight at festivals or large gatherings (kenduri).  

Sambal Taun

Sambal Tahun by salamisimon1 on blogspot.v1.v1

Another Selangor dish with Javanese roots is Sambal Taun or Sambal Tahun, which was brought over by early Javanese settlers. A copious amount of chilli is used to make sambal taun. Cow skin is often used as the main protein, but clams, cow lungs and anchovies can also be used, according to one’s preference. Other ingredients needed to complete the dish are red onions, garlic, shrimp paste, coconut milk, oil, tamarind paste and a pinch of salt and sugar.  

Wadai Kipeng

Wadai Kipeng by www. friedchillies.c om.v1

In the tongue of the Banjar people (who are originally from South Kalimantan in Indonesia), ‘Wadai’ means ‘Kuih’, while ‘Kipeng’ means pieces. Back in the day, the Banjar community traditionally served Wadai Kipeng as part of their Thanksgiving ceremony. This porridge-like dessert is made from glutinous rice flour, coconut, palm sugar, granulated sugar and pandan leaves – the perfect sweet ending to any meal.

Bahulu Kemboja by manis2012 on blogspot.v1.v1

Bahulu Kemboja

An all-time favourite snack, Bahulu Kemboja can be served for breakfast or tea. To maintain the moisture of the kuih, original pandan essence straight from the leaves has to be used, along with wheat flour, rice flour, coconut milk, eggs, sugar and salt, as well as a dash of sesame seeds as toppings.

For more interesting tidbits and tales about Selangor, visit www.selangor.travel. 

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Content courtesy of Tourism Selangor. Photos provided by Tourism Selangor, via friedchillies.com, salamisimon1, maggi.com.my, Nona Manis Kitchen Cyberjaya and Manis2012 on blogspot.

 

Treat Mum to a Five-Star Meal This Mother’s Day with These Round the World Recipes

Staying at home doesn’t mean that Mother’s Day celebrations have to be dim and boring. If anything, this is a great time to bond and do something thoughtful for mum, rather than the usual eating out at a fancy restaurant, or buying her an expensive gift. Better still, whip up dishes worthy of any five-star establishment with these quality recipes, shared by chefs from luxury hotels and restaurants around the world.

*Photos and recipes courtesy of respective restaurants and hotels. 

FOR THE MUM WHO LOVES DIM SUM 

Spring is in full bloom – and while a trip to Japan might be a no go, you can bring the beautiful cherry blossoms to mum in the form of Sui Tang Li‘s mouth-watering Cherry Blossom Dumplings. This restaurant at The Middle House is known for its vibrant menu inspired by Cantonese, Sichuan and Shanghainese delicacies. Made with beetroot, asparagus, winter bamboo shoots, mushrooms and shrimp, these Cherry Blossom Dumplings by Chef Tony is the perfect dish to surprise any dim sum-loving mum with.

Cherry Blossom Dumplings 2

Ingredients:

  • Wheat starch: 60g
  • Corn starch: 60g
  • Beetroot: 50g
  • Asparagus: 30g
  • Winter bamboo shoots: 30g
  • Mushroom: 30g
  • Shrimp: 300g
  • Egg: 3
  • Lard oil: 40g

Method (Video)

FOR THE MUM WHO ENJOYS CHINESE CUISINE 

If mum prefers the savoury and spicy flavours of Chinese cuisine, try these three recipes from Jing Yaa Tang, the Opposite House Beijing’s one-Michelin star restaurant.

Kung Pao Chicken

Kung pao chicken 𨱣º¶∂°2

Ingredients:

  • Chicken thigh : 20g
  • Diced green onion: 50g
  • Cooked peanuts: 25g
  • Cooked cashew nuts : 25g
  • Sliced garlic : 5g
  • Sliced ginger: 5g
  • Dried chilli : 5g

Seasoning: 

  • (A) Salt (2g), rice wine (5g), sugar (1g), egg (1/3), corn flour (6g)
  • (B) Sugar (30g), salt (3g), rice vinegar (50g), corn flour (10g)

Method:

  1. Mix and pickle the diced chicken thigh with seasoning (A).
  2. Heat the oil in a heated wok, then fry the pickled chicken and diced green onion until the chicken is cooked.
  3. Lightly fry the sliced garlic and ginger and dried chilli.
  4. Add cooked chicken and onion, and then stir-fry the cooked peanuts, cashew nuts and seasoning (B).

Tips:

  1. Cook the fried chicken and diced onion for one minute to elevate the taste.
  2. Turn off the fire when adding the peanuts and cashew nuts to keep them crispy.

Mapo Tofu

Mushroom mapo tofu ¬È∆≈∂π∏Ø

Main ingredients:

  • Tofu (1pc)
  • Minced beef 50g

Ingredients:

  • Scallion 5g
  • Minced ginger 5g
  • Spring onion 5g
  • Fermented Soy bean 20g
  • Sugar 5g
  • Sesame oil 8g
  • Chili oil 8g
  • Rice wine 5g
  • Soy sauce 25g
  • Soy bean paste: 15g
  • Chili powder 8g
  • Sichuan peppercorn chili powder 3g

Method:

  1. Cut tofu into 3 cm cubes, boil with hot water for 5 minutes.
  2. Fry the minced beef until golden brown
  3. Fry ginger, scallion, soybean paste, chilli powder. Add tofu, rice wine and water until it covers 2/3 of the tofu. Add sugar, soy sauce and half of the minced beef, cook with low heat for 5 minutes, reduce the sauce and add fermented soybean, stir fry it for 2 minutes.
  4. Plate it and add another half of the minced beef, sprinkle the spring onion and Sichuan peppercorn chilli powder.

Braised beef brisket with potatoes 

Braised beef brisket with potatoes Õ¡∂π…’≈£ÎÓ (1)

Main ingredient: (for 4pax)

  • Beef brisket : 1.6kg
  • Potatoes: 600g

Ingredients:

  • seafood sauce: 65g
  • Oyster sauce: 65g
  • Rice wine: 30g
  • Bean paste: 16g
  • Soy sauce: 32g
  • Icing sugar: 24g
  • Ginger slice: 80g
  • Leek: 1 stem
  • Spice bag: 1

Method:

  1. Cut the beef brisket into 4cm squares, boil them for 5-8 minutes.
  2. Fry the ginger slice until golden
  3. Fry the leek until golden
  4. Fry the seafood sauce and add beef brisket until fragrant; add water until it covers the beef, then add spice bag, oyster sauce, soy sauce and a bit salt. Turn to low heat and stew for 2-2.5 hours.
  5. Skin potatoes, deep fry until golden, add into the beef stew and reduce the sauce.

Tips:

  1. Don’t add extra water when stewing the beef.
  2. When reducing the sauce, use low heat so the beef and potatoes can absorb the sauce better

FOR THE MUM WHO’S SHRIMPLY THE BEST 

Mums who love seafood will be absolutely thrilled by Capella Singapore’s Prawn Aglio Olio.  Inspired by the traditional Napoli pasta dish , it is perfumed with aromatic garlic and olive oil, and brought to life with white wine, cloves of garlic and delicious chicken stock.

Prawn Aglio Olio Pasta1

Ingredients 

  • 5pcs Prawn
  • 150g Linguini
  • 10g Extra Virgin Olive Oil
  • 1 clove Garlic, Minced
  • ¼ cup Chicken Stock
  • Chilli Flakes
  • White Pepper Powder
  • Salt to taste
  • Italian Parsley

Method
1.Bring a large pot of water to boil. Season water with salt and add in the linguine. Drain and set aside.
2. Using a pan and medium heat, add olive oil and sear prawns until they are cooked on both sides.
3. Add in garlic, followed by chilli flakes.
4. Stirring frequently, add in white wine to deglaze, followed by chicken stock.
5. Add linguine to the sauce. Add white pepper powder and salt to taste. Toss well.
6.Serve with Italian parsley as garnish.

FOR THE MUM WITH A SWEET TOOTH 

If you’re looking for dessert to finish things off on a sweet note, Singita’s indulgent Double-Baked Flourless Chocolate Meringue Cake, or Feast at EAST, Hong Kong’s Raspberry Butter Cake made with fresh raspberries and jam is sure to seal the deal.

Raspberry Butter Cake ingredients and method: 

Singita’s Double-Baked Flourless Chocolate Meringue Cake

Singita Flourless Double Chocolate Meringue Cake

Ingredients for the cake 

  • 250g butter
  • 350g dark chocolate
  • 300g brown sugar
  • 5 eggs, separated

Ingredients for the meringue

  • 4 egg whites
  • 225g caster sugar
  • 10ml vanilla essence
  • 5ml cornflour
  • 50g cocoa powder

Method:

  1. Preheat the oven to 180 degrees.Line a 20cm x 30cm x 5cm baking pan with baking paper
  2. Melt butter, chocolate and sugar together, stirring until the sugar has dissolved
  3. Remove from heat and mix in the egg yolks
  4. Whisk egg whites until stiff peaks form, then fold into the chocolate mixture
  5. Pour the mixture into the tin and bake for 40 minutes
  6. Then make the meringues by whisking egg whites, adding a little caster sugar at a time and then the vanilla essence until stiff peaks form
  7. In a separate bowl, sift cornflour and cocoa powder together and fold into the meringue
  8. Remove the chocolate cake from oven and reduce the temperature to 120 degrees
  9. Top the cake with the meringue and return to oven for 25 minutes. Leave to cool on a wire rack.

Making Lamb Chops + Fried Oyster Mushroom

It was my day off and I was feeling hardworking over lunchtime so I decided to make my own food. I don’t cook often because the kitchen is my mum’s domain and I always get shooed out for ‘making a mess’ (and then she complains that I don’t know how to cook).

20150601_131045

Marinated spicy lamb chops from Carrefour. Can’t really go wrong with that, right?

20150601_131051

Made fried oyster mushrooms as a side dish. Dipped the shrooms in beaten egg before fluffing them over with fried chicken powder.

20150601_131719

20150601_132229

I don’t have a deep fryer, so the frying pan was the best that I could do. I went by estimates so I took them out when they looked cooked lol (they were). They turned out surprisingly well!

20150601_134011

For the chops, I first thought of grilling them but then decided it would take forever so I poured some water in and covered them for 10-15 minutes. I was again surprised when I plated it because it wasn’t overcooked or undercooked – the powers of winging it. lol

20150601_134024

Didn’t have much of the sauce because it was oily. But the meat and mushrooms turned out decent! Sure, it wasn’t restaurant quality but I’d give myself a pat on the back and a B+.