Sunday, June 29, 2008

Hadhramout Restaurant


The first thing that caught my eye were the lights and hung from the ceiling at Hadhramout. Ain't that beautiful? I love the shadows that the light makes on the ceiling too.

Hadhramout Restaurant is located at Lot 787A, Chulan Square, Jalan Raja Chulan (03-2142 2744) and serves Yemeni cuisine. When Jason asked if I wanted to tag along for this review... of course I said Yes!


The Kebbeh came first.


Minced lamb with a mixture herbs and spices which tasted really good. Deep fried on the outside, moist and juicy on the inside.


The shrimp cocktail was overflowing with thousand island... I was afraid the sauce will fall off the edge when I angeled the bowl to take pictures ;p


The shrimp had a really strong shrimp smell to it. Reminded me of the dried mini shrimps (Har Mai/Heh Bee)I can find back in Pangkor.


The mixed grill of lamb and chicken was interesting. Different cuts of the lamb were used. Different row of meat is marinated differently. I did find the meats a little too dry for my liking. Folks in Yemeni like their meat well done?


Fattoosh! HAHAHA! Sounds really cool! Fattoosh is the salad mix in the middle. (anti clock wise) Pea and carrot salad, Baba Ghanouj (Egg plant dip), hummos (Chick pea dip), coleslaw, Tehenah (TOTALLY LOVE THIS...but I have no idea what this is. Fermented goat's milk yogurt?) and the last I don't know the name.


*waves the wand* Fattoosh! HAHAHAHAHA! ok.. sorry, I sedang SYOK sendiri ;p (I'm amusing myself)


The Baba Ghanouj dip was quite nice.


But the Tehenah was nicer! I can see myself having this with naan for breakfast every morning.


The freshly made naan bread.

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Wednesday, June 25, 2008

Aheko Hot Soup


What? Aheko Hot Soup.


Where? See above.


What? Loh Hon Kor
Price? RM2.00
Nice? 4/5. Not really sweet with strong Loh Hon Kor fragrance to the drink.


What? Chicken hot soup
Price? RM13.00
Nice? 2.5/5 Hmmm just so so actually. Nothing special. Maybe I was expecting a lot because this was after all their "chiu pai choy" (chef's recommendation)


What? Wine chicken
Price? RM10.00
Nice? 4/5 Good stuff when the pot was still hot. I could really smell the Chinese cooking wine with the chicken. The chicken was a little tough but was still juicy. I think they used Kampung Chicken or something. And that might be one of the reason why the pot turned out as good as it is.


What? Woo Tau Kau Yoke @ Steamed Yam and Pork
Price? RM15
Nice? 5/5 The best Woo Tau Kau Yoke I have tasted at a restaurant. They picked out the sandy yam, and the pork meat and fat was at the right amount. Both the yam and pork was well marinated by the thick black sauce. Not too sweet, or salty.


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Friday, June 20, 2008

Chef Wilfred Lim


Chef Wilfred is currently the executive sous chef at the Palace of the Golden Horses, Kuala Lumpur, Malaysia. When I was offered a chance meet and witness Chef Wilfred performing in the kitchen, I could not say no! Opportunity come, opportunity taken! I manage to get the recipes for sharing too.

And if anyone was curious, Chef Wilfred Lim Chia Loon’s favorite tool in the kitchen is just the very simple spoon.


Capasante E Gamberi Con Pomodoro Sechi E Balsamico.
Sautéed Sea Scallops and Prawns with Avocado, Sundried Tomato, Onion, Garlic and Balsamic Vinegar on Crispy Arugula Leaves


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Ingredients:
160 gm Scallops
30 ml Balsamic vinegar
160 gm Tiger Prawns
150 gm Unsalted butter
12 nos Avocado balls
2 pkt Arugula lettuce
40 gm Onion chopped
4 nos Fresh Chives
40 gm Garlic chopped
15 ml Olive Oil
1 tsp Mixed herbs
60 gm Sundried tomato julienne
40 ml White wine
to taste Black pepper crusted
to taste Salt

Procedures:
1. Heat sauté pan with olive oil.
2. Add in seasoned scallops and prawns, follow by chopped onion and garlic, mixed herbs, sundried tomatoes and avocado.
3. Glazed with balsamic vinegar and white wine.
4. Reduced until consistent.
5. Mounted with unsalted butter.
6. Meanwhile, arrange the arugula leaves onto a plate.
7. Spoon in the seafood salad.
8. Garnish with fresh chives and server hot.






Brofo Di Crostacei Con Zefferano E Basilico

Sea Whelk Broth with Saffron Filaments, Broccoli, Fresh Basil and enhanced with Pernod

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Ingredients:
12 nos Sea Whelk
5 gm Saffron filaments
50 gm Tomato diced
16 nos Broccoli florets
20 ml White wine
8 ml Pernod
60 gm Onion chopped
50 gm Garlic
10 gm Fresh shredded basil
15 ml Olive oil
1 ltr Fish stock
to taste Salt
to taste White pepper powder

Procedures:
1. Heat up soup pan with olive oil.
2. Sauté onion and garlic chopped, add in sea whelk, and follow by diced tomato.
3. Glazed with Pernod and white wine.
4. Add in saffron filaments.
5. Pour in fish stock and let to boil.
6. Add in broccoli, basil shredded and season to taste.
7. Garnish with fresh basil and served hot.





Risotto Alla Milanese
Classic Milanese Style Risotto topped with slices of Grana Valdano cheese

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Ingredients:
200 gm Arborio Rice
80 gm Onion chopped
80 ml White wine
1 ltr Chicken stock
80 gm Unsalted butter
5 gm Saffron filaments
3 slices Grana Valdono cheese

Procedures:
1. Heat up the sauce pan.
2. Sweat chopped onion with butter.
3. Add in Arborio rice and sauté. Pour in the white wine.
4. Add in chicken stock. The rice will absorb liquid while cooking. So there is always enough stock on hand when needed.
5. Follow by the saffron
6. The rice should be al dente when ready.
7. Lift the pan away from the heat and finish with butter and Parmesan cheese.
8. Serve immediately with separate bowl of shaved Parmesan.





Arrosto Di Agnello Con Ragu Di Funghi
Roasted Mustard-Crust Rack of Lamb with Summer Vegetables, Potato Lollipops, Porcini-Thyme Ragout and Rosemary-Balsamic Sauce

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Ingredients:
880 gm Lamb rack
3 tbsp Dijon mustard
200 gm White breadcrumb
12 nos Green asparagus tips
8 nos Baby carrot
160 gm Mashed potato
1 nos Egg wash
100 gm Flour
60 gm Dried Porcini mushroom
120 gm Fresh button mushroom
10 gm Fresh thyme
1 ltr Lamb juice
100 ml Cooking cream
100 ml Cooking cream
12 gm Fresh rosemarry
150 ml Balsamic vinegar
5 nos Garlic clove crushed
3 nos Whole shallot
100 ml Olive oil
100 gm Unsalted butter
500 ltr Cooking oil
50 gm Onion chopped
50 gm Garlic chopped
to taste Salt
to taste Black pepper crushed

Procedures:
1. Sear lamb rack with olive oil in a sauté pan.
2. Rub with mustard and coat with breadcrumb, pour some olive oil on top and roast in the oven for 20 mins.
3. For sauce, reduce Balsamic with garlic clove, shallot, rosemary, add in lamb juice and simmer.
4. For ragout, sauté onion, garlic, mushrooms and thyme with olive oil. And in lamb juice and cream. Season to taste.
5. Coat the potato balls with flour, egg wash, breadcrumb and deep-fry in oil.
6. Meanwhile, blanch the asparagus and carrot, sauté with butter, onion, garlic and season to taste.
7. Arrange the lamb rack onto a plate.
8. Follow by the vegetables and potato lollipops.
9. Spoon in the mushroom ragout and follow by the sauce.
10. Clean the plate and garnish with rosemary sprigs.
11. Serve hot.

Tips: Marinade lamb in olive oil overnight to tenderize the meat.
Potato balls can be prepared in advanced and kept in the freezer. Potato balls should be in room temperature before it is deep fried.





Coda Di Rospo Con Gamberoni E Zafferano
Pan-Fried Monkfish Fillet-King Prawn with Creamy Saffron-Cod Liver Veloute and Baby Carrots on Homemade Fine Squid Ink Pasta

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Ingredients:
60 gm X 4 Monkfish
100 g X 4 King Prawn
5 gm Saffron filaments
50 ml Cooking cream
1 can Cod liver
150 ml Fresh milk
15 ml Roux
Half nos Onion whole
4 nos Cloves
12 nos Green asparagus tips
8 nos Baby carrot
240 gm Squid ink pasta
100 ml Olive oil
80 gm Unsalted butter
80 gm Onion shopped

Procedures:
1. Season the monkfish and king prawn well with fresh herbs.
2. Pan-sear the fish and prawn with olive oil and bake for 10 minutes.
3. For the sauce, reduce milk with onion and cloves. Add in saffron, cream and thicken with roux. Add in the cod liver and season well.
4. Blanch the asparagus and carrot, sauté with butter, onion, garlic and season to taste.
5. Blanch the pasta al dente, toss with olive oil and season well. Scoop the pasta with a food tong onto a plate.
6. Arrange the fish and prawn on the pasta.
7. Follow by the vegetables on the side.
8. Pour in the sauce and garnish with fresh thyme.
9. Serve hot.

Tips: Cook pasta until ¾ cooked and lay on a flat tray. Drizzle olive oil on the pasta. Let the warm of the pasta cook the pasta further. Paste will cook to al dente after blanching.





Spaghettini al Aragosta ‘Olio Aglio’
Fine Thin Spaghetti with U.S Live Lobster, Chili Flakes, Garlic, White Wine, Anchovy Paste and Extra Virgin Olive Oil

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Ingredients:
1 pkt Spaghettini
400 gm U.S. live lobster
120 gm Garlic flake
To taste Chili flakes
120 gm Tomato diced
80 gm Broccoli Florets
100 ml White wine
200 ml Fish stock
80 ml Extra virgin olive oil
4 sprigs Fresh basil
To taste salt
To taste Crushed black peppercorn

Procedures:
1. Blanch the pasta until al dente and set aside.
2. Heat up pasta pan, pour in the olive oil.
3. Slightly sauté the garlic but not brown.
4. Add in the lobster meat, tomato and anchovy paste.
5. Follow by chili flakes and broccoli florets.
6. Glazed with white wine and let it reduce to require consistency.
7. Pour in fish stock and season well.
8. Add in pasta, coriander leaves and toss well.
9. Finish with olive oil.
10. Garnish with fresh basil and serve hot.





Medaglione Di Manzo Con Fegato Di Oca E Barolo
Grilled Medallion of Beef Tenderloin with Pan-Fried Goose Lover, Green Asparagus, Garlic-Mashed and Red Wine Sauce

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Ingredients:
180 gm X 4 Beef medallions
30 gm X 4 Goose liver
12 nos Green asparagus tips
8 nos Baby carrots
40 gm Roasted garlic cloves
320 gm Mashed potatoes
80 ml Cooking cream
40 gm Unsalted butter
20 gm Onion chopped
20 gm Garlic chopped
500 ml Beef juice
150 ml Barolo wine
200 gm Shallot chopped
40 ml Olive oil
4 sprigs Rosemary sprigs
1 tbsp Balsamic vinegar
To taste Salt
To taste Crushed black peppercorn

Procedures:
1. Season beef with salt and black peppercorn.
2. Seared the beef in a hot pan with olive oil and baked in the oven for 20 minutes, 180C.
3. For sauce, sweat the shallot with oil, reduce with Barolo wine and pour in beef jus and reduce again.
4. For potato, roast the garlic inside the oven for 15 minutes; stir occasionally to prevent it from burning. Mashed the garlic with a knife blade and mix it into the mashed potato. Stir in cream and season well.
5. Blanch the vegetables, sauté with butter, onion, garlic and season well.
6. When the sauce is ready, blend it and fine strain. Return to heat again and check seasoning.
7. Meanwhile, heat up a sauté pan with olive oil, quickly pan-sear the goose liver and glazed with balsamic vinegar
8. Pipe the mashed potato into a plate; place the beef on top with vegetables aside.
9. Place the goose liver on top of the beef.
10. Spoon in the sauce, garnish with rosemary and serve immediately.





Banana E Gelato Alla Vaniglia
Caramelized Montel Banana with Pastry Cream, Crushed Pistachio and Vanilla Ice Cream

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Ingredients:
4 nos Montel banana
4 tbsp Pastry cream
50 gm Crushed Pistachio nuts
4 scoops Vanilla ice cream
To taste Fine sugar
To taste Brown sugar

Procedures:
1. Half banana and place it on a piece of parchment paper and aluminum foil.
2. Sprinkle some white and brown sugar on the banana.
3. Warp the aluminum foil and put it into the oven and baked for 15 minutes.
4. Take out the parcel and open it.
5. Scoop in the ice cream and sprinkle some Pistachio nuts onto it.
6. Tied up the parcel again and served immediately.




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Monday, June 16, 2008

Amuse Buche

I'm feeling lucky on Google for 'Amuse Buche' is "a sort of pre-appetizer, a bite or two of something tasty,..."I had no idea what amuse buche was until that Thursday night at Cavallini's in Palace of the Golden Horses.


I was lucky enough to have Chef Simon Sim's Tuna Tataki with Sea Whelk. He later mentioned, "my amuse buche for you". I went blank "Huh". He later explained to me that Amuse Buche is a small little serving of the chef's special. Quite a different explanation from Yahoo! Answers, but none the less, the Tune Tataki was juicy and delicious.

I don't really like tuna uncooked, but this semi cooked version was superb. Chef Simon told me that this can me easily done at home. Marinade the fish with salt, pan seal it on a hot pan with olive oil for a few seconds. Top the meat with grounded black pepper and slice to strips. The pan seal technique really sealed all the juices and aroma of the fish, and the best part, the natural sweetness of fresh tuna.


A few weeks after that, I got even luckier when Chef Wilfred Lim served us his amuse buche, the Bruschetta with Bell Peppers, Anchovies and Sundried Tomatoes. By first glance I knew I will like this Bruschetta. Why? Because the bread was toasted before the toppings are placed on top. I enjoyed the combination of sweetness of the vegetables used, the sourness sundries tomatoes, and the fragrant salt (yet sweet) taste from the anchovies.

Amuse Buche? Yes amusing to the mouth!

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Saturday, June 14, 2008

Quick and lazy cook

Lets see, I think I have a few very close answers,...


Shells in cream of corn and chicken, overnight tomato sauce and mushrooms.

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Sunday, June 08, 2008

Side track...

I know, I know, I haven't been updating as frequently as I want to recently. Life have been busy, and I'm really trying hard to coup with everything that is around me right now. I just came back from my Dad's hometown, Pangkor. My cousin's wedding on Saturday, and my grandma's birthday luncheon today.


According to my uncle, this restaurant is the most famous restaurant in Pangkor Island.

I didn't manage to take picture of the dishes served. I actually could have, but I wanted everyone at my table to enjoy their food while it is still hot ;p Here's what I did manage to capture.


The first dish that was served during my cousin's wedding dinner. See... people already digging in. I feel so "pai sheh" to ask people to hold so I could feed my camera.


My niece licking off the vanilla ice cream from her come. Later she said "Mommy mommy I want to swin too", her mom said "Finish your ice cream first", and she said "I don't want already" hehehe. I was suppose to join them but it started to rain and I fell asleep. Sorry cousies, I was really tired and I really need to catch up on some sleep.


The next morning, I felt for the beach. Initially I thought I could get some quiet time to read a book, enjoy the sun. Alas, there were plenty of people. So... I started to hunt for things to feed my camera.


I found plenty of these "oh". There were mussels every where all over the rocks. Many of them were pry opened and the inside taken out. Maybe one of them ended up on one of my plate of "oh chien".


Saw this little snail too. I remember when I was in Cambodia, I had a lot of these. They are found near rocks in river banks,...and I think drains too. Kind of dirty, but delicious dirty little fellars.


You can't really see this red creature in this picture. Click on the picture to enlarge it. Looks juicy ;p


I climbed quite high up on the rocky areas for a good picture of the sea. I found this poor little flatten soft shell crab on the rocks. I didn't want to dirty my shorts so I have to kneel in a funny way to take a nice shot of this crab. Some kinds near by was laughing at my butt up in the air ... but it was worth it.


Saw this pomegranate tree on the way back to the house from the beach. Good stuff... almost wanted to pluck it!

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