21 Dec 2012

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Dazzling dessert Wow your family and friends for Christmas with our show stopping pomegranate and lychee pavlova

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POMEGRANATE AND LYCHEE PAVLOVA

TURKE

(8 SERVINGS) Give your Christmas dessert a festive feel by sprinkling it with the jewel-like pomegranate seeds. The tangy red rubies are balanced out with sweet lychees. We have also added a dash of lychee liquor sourced from the wine shops to give the dessert a decadent feel.

However, the liquor tends to be quite light in taste so replace it with a stronger liquor, if you prefer a distinct boozy taste to your sweet ending. meringue 6 large egg whites (about 215 g) 250g caster sugar 2 teaspoons cornflour, sifted 1 teaspoon white vinegar 1 teaspoon vanilla extract filling 125ml thickened cream, chilled 2 tablespoons icing sugar, sifted 250g cream cheese, softened to room temperature ½ teaspoon fine salt 2 cans lychee, drained and the syrup reserved 3-4 tablespoons lychee liquor (optional), or to taste pomegranate syrup ½ cup pomegranate seed 80ml water 1 teaspoon tapioca flour, mixed with 1 tablespoon water 100ml lychee liquor (optional) 2 large pomegranates, seeded

EDITORIAL NOTE

by Lee Khang Yi

|

Crave Editor

This Christmas, dazzle your guests with our pomegranate and lychee pavlova. For a simple festive meal, try the turkey roulade instead of a roast turkey. Good for small families, the roulade is also tasty and filled with all kinds of delicious dried fruits. Specially for the season, Crave also tries out various mince pies to see which one is the best in our digital edition. And if you’re sick of turkey, how about some Chinese food at Extra Super Tanker. Keep in touch and email me at khangyi@mmail.com.my.

Merry Christmas!

Perfect for small families, this roulade stuffed with dried fruits makes a delicious difference versus the traditional roast turkey.

Serve slices of the roulade with a side salad or a bowl of comforting mash potatoes drizzled with the turkey gravy for a truly festive meal.

Tip: Remove as much liquid from the drained lychees to prevent the filling from getting too watery.

To prepare the meringue: Preheat the oven to 150C. Line two large square trays (38cm diameter each) with non-stick parchment paper.

Mark seven 15cm diameter circles on the parchment paper and coat with non-stick spray. In a clean dry bowl of an electric mixer, whisk the egg whites until it becomes foamy. With the motor running, gradually add the sugar, whisking until thick glossy soft peaks form. Slowly add the cornflour, vinegar and vanilla, whisking until it is just combined. Divide the mixture onto marked circles on the trays. Smooth the sides and top with a spatula. You will get about six to seven discs. Bake for 30 minutes or until it is dry to the touch. Switch off the oven and leave to cool completely with the door ajar. Once it is cold, store in an airtight container until required.

To prepare the filling: In a bowl of an electric mixer, whisk the cream and icing sugar until firm peaks form. Remove and set aside. Using another bowl fixed to the electric mixer, beat the softened cream cheese with salt until it dis-

solves. Gently fold the whipped cream into the cream cheese mixture. Mix in half of the drained lychees and the lychee liquor (if using). Reserve the remaining drained lychees. Chill before using.

To prepare syrup: In a non-stick saucepan, bring to the boil pomegranate seeds and water. Add the tapioca flour mixture to thicken and and turn off heat. Once cooled, remove and combine with lychee liquor (if using). Set aside before using.

To assemble pavlova: Place a meringue disc on a cake stand or large plate. Spread one third of the filling with a spatula. Sprinkle the pomegranate seeds and the drained lychees on top.

Repeat with remaining meringues, pomegranate seeds and lychees. For the top layer, sprinkle a thick layer of pomegranate seeds. Chill before serving. Drizzle the pomegranate syrup just before serving. — Recipe by Debbie Teoh. Photography by Kenneth Lim, Gray Studio.

RED JEWELS For a festive natural touch to your Christmas dishes, grab a pomegranate. The fruit is found in abundance at the supermarkets during this season. The bright red jewel-like seeds jazz up a simple green salad, or can be used to create a stunning dessert like our pavlova. The pomegranate is said to be full of anti-oxidants that can fight bad cholesterol and neutralise bad radicals.

The taste of the fruit differs with its ripeness. As it ripens, the seeds take a glass-like look but it sweetens. The reddish pips tend to be a little sourish that pairs well with

sweeter fruits such as lychees.

One of the difficulties of eating a pomegranate is the tiresome removal of the red pips from its white pulp membranes. An easy method is celebrity chef Nigella Lawson’s trick to bash it out. The domestic goddess, as she is popularly called, uses a wooden spoon to bash the curved skin of a halved fruit for the red juicy beads to rain down on a plate. For those who prefer a less energetic way, you can also remove the seeds in a bowl of water.

The fruit’s thick skin is scored and placed in a large bowl of water to absorb. This makes it

easier to dislodge the seeds, under water and also means you don’t stain your fingers with the fruit’s juices.

ADVERTISING SALES Rajan Gopal Senior Manager, Direct & Classifieds Direct line: 03 74951282 rajan@mmail.com.my

3 large frozen turkey drum sticks (about 630 g each), defrosted to room temperature 2-3 tablespoons yellow mustard freshly grated black pepper and salt filling 4 heaped tablespoons butter 2 bay leaves 2 cloves garlic, peeled and chopped

To prepare the turkey: Make an incision on the turkey drumstick with your knife following along the length bone. Deepen the incision while pulling away the meat. Repeat this until the bone is fully visible. Cut away any connective tissue and meat around the bone. Gently pull on the bone toward you. Using a chopping knife, chop off the bone. Repeat with the remaining drumsticks. Reserve the bones and boil in water to make the stock. Pound the meat with the back of the cleaver or a meat mallet to flatten. Place the flattened pieces on a work surface, with the skin facing down, and spread the mustard evenly all over it. Season with salt and pepper.

To fill and tie the roulade: Mix the filling ingredients together.

Remove two tablespoons for the sauce and set aside. Arrange the remaining filling in the center and carefully roll it up. Cut around 1 or 1.5 meters of kitchen string. Take one end of the string and loop it around one end of the roulade, tying a knot.

Move the string a couple inches along the length of the roast and hold it in place with one hand. Bring the string under and around the roulade, forming another loop parallel to the first one you made. Hook the string underneath the corner of the string held in place by your hand, then run the string down the length of the roulade at an equal intervals, about 2cm as the first. Keep the tension on the string, which will help keep your last loop in place. Repeat this process down the roulade until you reach the end. Tie a knot on the last loop rather than hooking the string. You may want to pull the string tight before tying the knot to make sure the hold is strong.

To bake: Preheat the oven to

180C. Place the turkey roulade onto a greased tray, spread top of roulade generously with extra butter. Bake for 30 -35 minutes or until the meat is cooked.

Do not over bake as turkey drumsticks tend to be hard if overcooked. Remove from the oven.

To prepare gravy: Transfer the turkey roulade from the roasting pan. Scrape the remaining fat and juices into an electric

Taster Comments: This made a stunning dessert with the jewel-like pomegranates. The lychee liquor tends to be quite light tasting hence I’ll omit it for mine but the combination of the slightly sourish pomegranates goes well with the sweet lychees

Taster Comments: This was absolutely delicious with its stuffing. Even tho the tying of the roulade takes a bit of effort, it makes a g festivities.”

ALICIA LIM Housewife

ALICIA LIM Housewife

FRIDAY 21 DECEMBER 2012

THE MALAY MAIL

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Bits and Bites

EY ROULADE (8 SERVINGS) 50g bacon, chopped 50g smoked sausages, cut into dice 60g fresh button mushrooms, sliced 1 large onion, peeled and cut into dice 30g celery, cut into dice 150g dried cranberries 100g dried figs 125ml water 1 teaspoon chicken stock granules 1 tablespoon caster sugar

50g white bread, cut into dice ground black pepper and salt to taste extra butter turkey gravy 2 tablespoons plain flour 500ml turkey stock, made from boiling the turkey drumsticks in water 2 tablespoons roulade fillingsalt to taste 200g fresh button mushrooms, sliced

KAMPACHI OPENS AT THE TROIKA With its new look restaurant set in the luxurious Sir Norman Foster designed apartments of The Troika, Kampachi is set to garner raves for their Japanese food.

Opening its doors on December 10, the place has a stylish ambience with a double height ceiling with twinkling lights that bedazzle like stars.

The space also boasts of a sushi counter on its ground level and a curved teppanyaki counter on the mezzanine level. Private rooms upstairs and downstairs also offer picture perfect views of a private garden set within the prestigious residences. Executive Chef

How remains at the helm of the 40-year old restaurant.

Diners can look forward to premium sashimi cuts, handmade soba noodles and a wide range of Japanese tea, sake and shochu. In January, Kampachi relaunches their legendary Sunday buffet with a new concept.

Kampachi by Equatorial, Lot G-3, The Troika, 19, Persiaran KLCC, Kuala Lumpur. Tel:0322757846. Open:12 pm to 3pm, 6pm to 11pm (Mondays to Saturdays), 11am to 3pm, 6pm to 11pm (Sundays). – Pictures courtesy of www. ccfoodandtravel.com

NEW KID ON THE BLOCK Rejoice coffee lovers, as laidback Section 17 in Petaling Jaya has their own coffee joint with the opening of Butter + Beans At Seventeen.

The sleepy suburb better known for their coffee shop fare, welcomes this cosy nook for coffee and pastries.

The small space has an industrial vibe with black metal door and window frames that comes complete with unfinished cement floors. Owned by the same people who run nearby Food Foundry, the coffee here comes

Shopping Tip: Pick up frozen turkey drumsticks from Village Grocer in Bangsar.

up to mark, and won’t break your wallet, with prices starting from RM5. Best of all, the bakes are freshly made in-house with no preservatives and additives. Our pick of the day is the almond raisin cinnamon rolls with a not overly sweet topping that pairs well with a flat white.

Butter + Beans At Seventeen, BG-1A, Happy Mansion, Jalan 17/13, Section 17, Petaling Jaya. Tel:03-79544822. Open daily: 8.30am to 8.30pm

COOL STICKS

blender. Add flour, turkey stock and reserved roulade filling; blend till fine. Pour the blended gravy and mushrooms into a saucepan. Bring to the boil.

Season to taste with salt and pepper.

To serve: Cut the string and slice the roulade. Serve warm with the gravy on the side.

– Recipe by Debbie Teoh.

Photography by Kenneth Lim, Gray Studio.

ough the deboning and good dish to serve for the

Tip: Once you wrap the roulade with kitchen string, refrigerate it and roast just before dinner.

Beat the heat with all naturalJapanese flavoured gelato and sorbet popsicles at J.Pop. The small shop is located on Pavilion Kuala Lumpur’s tourist centric Tokyo Street. Keeping to the Nippon theme, expect flavours such as green tea and red bean, white and black sesame, miso, lavender and even the fiery sounding wasabi.

For those who prefer more conventional flavours, J.Pop also offers nutella, mango and raspberry. According to Gigi Teoh, J.Pop’s owner, she hopes to introduce a new flavour every month. Seasonal flavours are also available like chestnut for the upcoming Christmas period. The takeaway popsicles are sold in two sizes, a large one for RM8.90 and a mini version for RM4.90.

J.Pop, Tokyo Street, Level 6, Pavilion Kuala Lumpur.

CELEBRATE WINTER SOLSTICE Today marks the winter solstice (Dong Zhi) festival. The festival is an important one, as it signifies the beginning of winter, and the start of preparations for the upcoming Chinese New Year. According to traditional beliefs, one grows older after they consume a bowl of tang yuen (glutinous rice balls). Pick up the dough in various colours at wet markets, and enjoy rolling out the rice balls at home, with the family. Or look for ready-made rice balls from the frozen section in any supermarket. The rice balls are eaten together as a family, as the round shape of the dumplings signify family togetherness.

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FRIDAY 21, decemBER 2012

In the Kitchen

STEWED BEEF WITH RADISH

with Eu Hooi Khaw The radish is good to eat, whether raw, pickled or stewed with meat. You can’t have a Japanese meal without radish in it, whether it is in crunchy threads on a sashimi platter, grated for the dip for your tempura or just as pickles with rice.

Radish is a natural diuretic, helping to expel gallstones and flushing out the bladder and kidney. It is also rich in vitamin C, folate, potassium, calcium, iron, phosphorous and magnesium. If you are suffering from catarrhal congestion, try eating radish, whether drinking the juice or having a few slices of it. If you have a bruise that is blue and black, use grated radish as a poultice. As with all kinds of food, moderation is the key. The Chinese say radish is “sarn”, which means it disperses the good with the bad. And you are not to eat vitamins or any medicines if you have just had radish. It just flushes out all the good effects. Besides the long and white Japanese daikon, radish, whose botanical name is Raphanus

THE MALAY MAIL

sativus, the vegetable also comes in several different shapes and colours.

I have eaten the small round red poly radishes in a salad that with a crunchy refreshing taste. Occasionally, the market will sell green radishes, good for boiling in the soup.

The vegetable belongs to the cabbage-mustard family which also includes kale, cauliflower and turnip.

It has been a native of China since prehistoric times, but somehow it travelled to the Middle East, where it has been extensively cultivated in Egypt since the days of the Pharaohs. Christopher Columbus has been credited with bringing radish to the Americas. Now it is planted from Java to Siberia. Radish simmered in a Chinese soup, with pork ribs or chicken and cuttlefish, or braised with meat makes a delicious meal.

Pan-fried radish cake in dim sum is much loved, as well as in Chai tow kway at the hawker stall, with white radish cake stir-fried with chilli, egg, beansprouts and Chinese chives.

1½ litres water 600g beef brisket or short ribs, cut into small chunks 1 medium-sized radish, peeled and cut into chunks 1 carrot, peeled and cut into chunks 5 slices young ginger 2 spring onions, cut into 3cm lengths 1/2 tablespoon white peppercorns 2 star anise 1 tablespoon hot bean paste 3 tablespoons light soy sauce 1 teaspoon sugar 1 tablespoon black vinegar Place the water in a large pot.

Bring to the boil. Add the remaining ingredients and lower the heat. Simmer for 1 ½ hours or until the beef is tender. You can also use a slow cooker or a pressure cooker for a shorter cooking time.

EXTRA SUPER YUMMY DISHES

Buddha’s Hand Tofu

Udang Galah Baked with Cheese

BY Eu Hooi Khaw

I HAVE friends who are regulars at Extra Super Tanker Restaurant in Petaling Jaya, who end up ordering the same dishes each time because they like them so much. One of this is the restaurant’s signature Roast duck in Chinese sandwich style (foh foong ngap). The sandwich is made up of a soft thin mantou, which holds roast duck skin and crispy pancake with mushrooms and dried shrimps, all drizzled with a sweet sauce. I think I have eaten this advance order dish at least five times in the dinners here.

But the 9-year old restaurant offers much more, and Chef Chin is constantly adding delicious innovative dishes to the menu. One new dish I had here recently was the Estuary carp Taiwan style (Toi

Steamed Estuary Carp Taiwanese Style

Sik Chan Chee Wan Yue, RM80 per kg). The steamed fish was smothered with crunchy young ginger cut into shreds, fragrant fried shallot oil, as well as a dark soy sauce. The smooth fish tasted luscious with the sweet sauce, despite its fine bones.

The restaurant also does double boiled soups, like the Double boiled cordycep flower soup with dried scallops (RM38 per bowl). While it may not have all the natural goodness of the highly prized cordyceps, this cultivated flower, is the next best thing, with a similar aroma.

The dark soup is rich with the sweet essence of the herb, kampong chicken, fish maw, as well as the dried scallop, which I liked a lot.

We also ordered, an Udang galah baked with cheese (RM15 per 100g). According to the chef, the Orang Asli catches the prawns from the river. The firm bouncy prawns goes well with the rich salty tang of the

melted cheese, which is lightly sprinkled to enhance the sweet flavour of the fresh prawns.

The Buddha’s hand beancurd (futt sou tofu, RM30) is an oldfashioned dish not commonly found. It has deep fried patties of tofu mashed with minced pork and water chestnuts, then finished with a sweet tasting crabmeat sauce with egg white, garnished with deep fried chopped garlic.

A popular dish, I regularly order is the Fried rice with yam and kai choy (RM35 for a medium portion). I love the powdery yam cubes mixed with the rice, together with the slightly bitter tasting chopped kai choy, whole salted egg yolks and the fried lard bits.

There’s also belly pork, dried prawns and fresh spring onions in the delicious rice, that has a marvellous mix of textures.

We finished dinner with Glutinous rice balls with black sesame paste in a ginger soup

(keong char tong yuen, RM4 per bowl). You bite through the thin smooth sticky skin, to taste the fragrant black sesame paste, that pairs well with the aromatic, hot ginger soup.

The restaurant, also serves a unique braised duck dish, known as Kam Chau Ngap braised in Hwang Jiang style.

A goose dish cooked in this manner won a gold medal in a cooking competition held in Guangzhou for the restaurant.

Other dishes I have also tried from their new menu include Pumpkin spare ribs, Tiger garoupa in two styles, and Two style eringi mushrooms, among others.

Double boiled Cordycep Flower Soup with Dried Scallops

Fried Rice with Yam and Kai Choy

Extra Super Tanker Restaurant, 48, Jalan SS20/10, Damansara Kim, Petaling Jaya. Tel: 03-7726 7768, 7726 7769. Open: 11am to 2.30pm, 6.00pm to 10.30pm. The restaurant also has a branch in The Club, Bukit Utama.

Keong Char Tong Yuen

Crave pays for all its meals and all its reviews are conducted anonymously.

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Friday DECEMBER 21, 2012 S P E C IAL

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TRADITIONAL YULETIDE TREATS Crave tests out which is the best traditional mince pie in town

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FRIDAY 21, DECEMBER 2012

THE MALAY MAIL

MINCE PIES FOR THE SEASON British tradition calls for mince pies to celebrate the Yuletide season. In early days up to the thirteenth century, it was known as mutton, shrid or Christmas pie as it contained minced meat, a mixed variety of fruits, all mixed with spices like cinnamon, cloves and nutmeg. The ingredients are said to be inspired by European crusaders who returned to their homeland, with Middle Eastern recipes that used meats, fruits and spices. The mincemeat is also enriched

with suet, which is the hard fat around beef kidneys. The suet gives the mincemeat texture and softens the spice and acidity of the fruit based filling. Nowadays, to cater to vegetarians the suet used is vegetable based. Throughout the centuries, its large oblong shape that was said to resemble a coffin, evolved into the tiny round shaped pies we are more accustomed to. Today, meat has disappeared from the mincemeat that became sweeter in taste. Nowadays it

is made from a mixture of raisins, sultanas, currants and candied peel. Usually the mincemeat is prepared ahead to allow its flavours to develop. The ideal mince pie should be not too sweet, with a nice balance of buttery pastry and mincemeat. The filling should also have a good balance of spice and citrus flavours. The pies are sold pre-baked and it can be eaten straightaway from the box or heated up in the oven for a warm version.

Aunt Betty’s Connoisseur Mini Cherry and Brandy tarts, RM19.99, Mercato These star topped shortcrust pastry tarts are filled with a fruit mince that is not overly sweet. The pastry tends to be a little hard as it’s made with margarine rather than butter.

As you bite into the mini tart, the filling leaves a slight artificial aftertaste on the mouth.

Even though it is labeled as cherry tarts, in actual fact the fruit filling only contains three percent of pitted cherries. The

filling is made up instead of sultanas, raisins, apple, lemon peel, glace citrus peel, currants and dried cranberries. A pack comes with 12 tarts and it is suitable for vegetarians. There is two kinds of packaging, one in a carton box and another in a clear plastic wrap. **

George & Simpson Gourmet Mince Pies, RM26.99, Mercato This Australian company produces premium cakes, brandied plum puddings and these Christmas treats. The pies have Christmas hollies and star motifs. The pastry is

too sweet with the generous caster sugar topping. You get a taste of the filling with its distinct sultanas and currants mix with a hint of the brandy and spices. *

Marks & Spencer Butter Rich Lattice Mince Pies, RM18.90.

Big Sister Premium Fruit Mince Pies, RM24.99, Mercato These pies from Australia are topped with a Christmas motif to give it a festive feel.

However, the mixed butter and shortening pastry tends to be too thick and is toothache sweet from its sprinkled sugar topping. With each bite, you tend to taste more

pastry versus filling. The fruit filling does not have a distinct taste to it even though it is said to contain a mix of sultanas, currants, glace cherries, oranges, lemons and apple. A pack comes with six pies and it is not suitable for vegetarians. *

These lattice treats have a pastry that tends to be a bit more biscuit like with a sweet taste from the sugared topping. The mincemeat contains juicy sultanas, Vostizza currants, raisins and spices such as ground nutmeg and

cloves. The Vostizza currants originate from the gulf of Corinth in Greece and are prized for their juicy texture.

A box has six pies ideal for freezing that is suitable for vegetarians and contains palm oil. ***

THE MALAY MAIL

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FRIDAY 21, DECEMBER 2012

Marks & Spencer Luxury Recipe All Butter Mince Pies, RM33 For a decadent Christmas treat, look for these pretty snowflake motif pies. The pastry is excellent with a short crumbly texture that falls apart in your mouth but keeps together even in the box.

The flavours of the mincemeat have a distinct taste of brandy with a chunky texture of the Vostizza currants. It has a well-balanced amount of pastry and a well filled delicious mincemeat that makes you reach out for seconds in this box of six pies. The pies contain palm oil and are suitable for vegetarians. *****

Marks & Spencer Classic Recipe All Butter Mince Pies, RM23.

These rustic pies have a traditional look with domed tops that hide a layer of mincemeat filling. Unlike the other Marks & Spencer mince pies, the filling tends to be cooked down a bit more but you still get chunks of peel and the currants. Despite a hollowed out portion, the proportion of pastry and mincemeat filling is still good, making these good bites. However, the currants do have pits in them, so be careful as you bite into them. You get six pies in a box that is suitable for vegetarians and contain palm oil. ***

Waitrose Christmas Star Topped All Butter Mini Mince Pies, RM39.99, Jasons Food Halls

Out of all the selections, these mini tarts are the only ones made entirely from an all butter pastry. Despite its butter content, the crust holds well and crumbles gently when bitten into. As there is less pastry in comparison with the mincemeat, these mini pies make addictive bites that can be chomped down quickly. The mincemeat filling is also not too sweet with a hint of brandy. A box comes with 12 mini ones that are ideal for vegetarians. ****

Stockists: Jasons Food Hall is at Ground Floor, Bangsar Shopping Centre, Jalan Maarof, Kuala Lumpur, Tel:0320942900.

Marks & Spencer is at Shop No. 28, Concourse Level, Suria KLCC, Tel:0321620177; G322 to G339, Ground Floor, 1 Utama Shopping Centre (New Wing), Lebuh Bandar Utama, Petaling Jaya, Tel:0377277823; GF01, Ground Floor, Paradigm Mall, Kelana

Jaya, Tel:03-78873335; Lot G1-68 and 69, Sunway Pyramid, Bandar Sunway, Tel:56357014; Lot F201, First Floor, The Gardens, Mid Valley City, Tel:03-22874252.

Mercato is at Lot 1.01.00, Level 1, Pavilion Kuala Lumpur, Tel:03-21430066; G26, Lower Ground Floor, Hartamas Shopping Centre, No. 60, Jalan Hartamas1, Kuala Lumpur, Tel:03-62011561.

Cold Storage also stocks the same items. For details on Cold Storage stores, see the website (http://www. coldstorage.com.my/)