6 July 2012

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Friday JULY 6, 2012 S AT I S F Y I N G

YO U R

W E E K LY

F O O D

&

D R I N K

C R AVI N G S

W I T H

Y O U R

C O P Y

O F

Celebrate with our Raspberry Velvet Cake with a hidden surprise

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II Crave

Raspberry Ve raspberry cake batter 180g butter, softened 225g caster sugar ½ teaspoon salt 2 Grade A eggs 375g self raising flour, sifted 1 teaspoon bicarbonate of soda, sifted 60ml milk, mixed with ¼ teaspoon vinegar 300ml raspberry puree red food colouring plain cake batter 180g butter, softened 180g caster sugar, mixed with ½ teaspoon salt 1 teaspoon vanilla extract 2 Grade A eggs 375g self-raising flour, sifted 1 teaspoon bicarbonate of soda, sifted 250ml milk, mixed with 1/2 tablespoon white vinegar pink food colouring white chocolate buttercream 375g white chocolate, chopped 250g icing sugar, sifted 750g butter, softened to room temperature ½ teaspoon salt 2-3 tablespoons whipping cream decoration fresh raspberries 80g almond flakes

EDITORIAL NOTE

by Lee Khang Yi

|

Crave Editor

Expect a difference with Crave.

The weekly supplement (available every Friday) is set to satisfy your tummy cravings. Perfect for the weekend, we have recipes that have been tested by our tasters.

Staying true to its editorial integrity, all dining out reviews are independent recommendations and paid for by The Malay Mail. In addition, multiple visits to these places ensure only the best are featured.

In this first issue, we celebrate with a sumptous Raspberry Velvet Cake, a multi layered wonder with varying hues. Unlike the other rainbow coloured versions around, this one takes the cake with its delectable raspberry flavour. For a weekday treat, whip up the easy but stunning pancake stack. For diners, explore Hakka favourites and super fresh ikan bakar.

Keep tabs on us with our blog, facebook and twitter feed. And let us know what you think by emailing me at khangyi@mmail. com.my.

Bon appétit!

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

Preheat oven to 180C. Grease and line three 23cm round tins.

To prepare raspberry batter: In an electric mixer, beat the butter, sugar and salt until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the sifted ingredients and milk mixture, in batches, until well combined. Add raspberry puree; stir to combine.

Divide batter into 3 equal portions about 426g each. Tint one portion with a drop of red food colouring. For the second portion, add 1 heaped teaspoon red food colouring. Leave one portion plain.

Spoon the three portions of batter evenly among the prepared tins. Use the back of a spoon to smooth the surface.

Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside for 5 minutes before turning onto a wire rack to cool completely.

To prepare plain batter: Follow the same method as raspberry cake. Divide batter into 3 equal portions. Leave one portion plain. For second portion of batter, tint lightly with pink food colouring. The last portion, tint into a darker hue of pink. Pour into prepared tins. Bake for 20-25 minutes or until skewer

White chocolate raspberry pancake stack

FOR a quick sweet treat, try using fresh raspberries. An e bought thick Greek yoghurt s 250g self-raising flour 250ml fresh milk 125ml water 1 egg, lightly whisked 2 tablespoons sugar 1/2 teaspoon salt, or to taste 2 tablespoons oil extra oil for greasing pan fresh raspberries for topping icing sugar to dust white chocolate buttercream (from Raspberry Velvet Cake) Sift the flour into a large mixing bowl; make a well in the centre. Whisk milk, water and egg to form a smooth batter. Mix in sugar, salt and oil. Heat a non-stick frying pan over medium heat and lightly oil it. Scoop a spoonful Taster Comments:

Easy-to-make batte consistency to make t go-to pancake recipe KAREN TAN, HR Manager

FRIDAY 6 JULY 2012

elvet Cake inserted in the centre comes out clean. Remove from oven.

Set aside for 5 minutes before turning onto a wire rack to cool completely.

To prepare buttercream: Place white chocolate in a small bowl; melt in 30 seconds increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.

Once the melted white chocolate has cooled, sift icing sugar over the butter, in an electric mixer. Add salt; cream until light and fluffy, scraping the sides of the bowl as needed. With the mixer running on low speed, gradually pour the melted but cooled white chocolate and whipping cream until incorporated. Increase the mixer speed to medium-high, and beat buttercream for an additional 3 minutes. Use the buttercream immediately.

To assemble: Place the darkest hue raspberry cake on a serving platter. Spread some buttercream, top with the second raspberry cake with a lighter hue. Layer some buttercream and top with the last layer of raspberry cake.

Spread some cream and lay the darkest hue of pink coloured

of batter into the hot pan.

Cook for 1 minute or until bubbles appear on the surface. Flip and cook for 1 minute or until golden brown.

Remove and set aside.

Repeat with remaining batter.

To serve: Spread a pancake with white chocolate buttercream, and top with fresh raspberries. Repeat with three more layers arranging it in a stack.

Lastly top with berries and dust with icing sugar.

Recipe by Debbie Teoh, Photography by Kenneth Lim, Gray Studio.

er with a good silky thick pancakes. My e now.“

III

FOOD bites

plain cake, followed by cream.

Top with the second plain cake with a lighter pink hue, cream & the plain uncoloured cake.

Using the bamboo skewers, secure the cake layers and spread the buttercream to cover the whole cake. Decorate with raspberries and almond flakes to form flowers. Chill in the fridge before serving.

Note: Use only white chocolate instead of white chocolate chips or candy melts for the buttercream. For a heavier and easier texture to spread the buttercream, you can refrigerate the buttercream and defrost to room temperature the next day.

Recipe by Debbie Teoh.

Photography by Kenneth Lim, Gray Studio.

Taster Comments:

I’ll make the cake again for a special celebration. Even though it was a little tedious doing the layers, the end result was stunning.“

LIM SWEE SAN,

Food blogger (http://thesweetspot.com.my)

BRIGHTEN UP THE KITCHEN BRING forth bold and vibrant colours to your kitchen with the Kenwood kMix boutique toaster. The compact toasters come in a range of stylish colours guaranteed to brighten up your kitchen counter.

The 900W toaster has a peek-and-view function that allows you to lift the toast to check on it. A variable browning control, also means the end to burnt or underdone toast. The two-slice toaster is topped with a polished stainless steel bun warmer that doubles up as a toast rack. For easy cleaning, it can be removed.

There is also a defrost function, and a cancel button. The buttons are covered with a non-slip SureGrip finish, for comfort and ease to use. It also boasts wider slots to accommodate for thicker slices. Complete the kitchen look with the kMix boutique kettle and filter coffee maker, also available in the same eye popping shades.

The Kenwood kMix boutique toaster retails for RM299. Find it at ESH Electrical, Harvey Norman, TBM and Best Denki.

SENSORY STIMULATIONS THE Westin Kuala Lumpur rejuvenates their Chinese restaurant with a new concept and renames it as Five Sen5es.

Open this April, the contemporary outfitted space pays homage to Cantonese cuisine. The pull-factor is their signature dishes, crafted to stimulate your five senses of sight, taste, scent, touch and sound.

What’s noteworthy is the Beijing duck (RM108) that plays on our eyesight with its magnificent glistening crispy skin. The interactive dish has the chefs carving out the skin and encasing it with soft pancakes, sweet rock melon, spring onion, crunchy cucumbers and homemade Hoisin sauce. The duck meat is also minced and cooked with diced carrots and served on a crunchy refreshing lettuce leaf.

For adventurous eaters, the Crispy black fungus and pork layers (RM25) appeals to

your sense of touch. The layers are visually stunning and presented in a clear teapot with smoky puffs created from dry ice.

The appetizer of braised pig’s ears also perks the appetite with its crunchy texture and zingy chilli vinegar oil dressing.

Endless dim sum selections can also be enjoyed with their all-you-can-eat weekday

In the Kitchen with Eu Hooi Khaw

this pretty pancake stack easy alternative is store sweetened with honey.

THE MALAY MAIL

PUMPKIN, which is packed with nutrients, is so good to eat. Certain varieties, like the Japanese pumpkin, tastes like a delicate sweet potato, and the butternut pumpkin is sweet and nutty. The local variety of pumpkin is less flavourful, hence it is best married with meats and spices.

Pumpkin originated from the Greek word “pepon”, which means cooked in the sun. It evolved into pumpkin, courtesy of the early American settlers who ate it with turkey and cranberries for their first Thanksgiving dinner in 1621. Pumpkin is also associated with Halloween where its is carved and used as decorations.

Even though pumpkins are usually treated as vegetables, botanically it is classified as a fruit. It is a member of the Cucurbita family which also includes cucumbers.

Pumpkin is rich in antioxidants, betacarotene, vitamins C and E, and a good source of fibre. It is also high in lutein and zeaxanthin which are good for the eyes. What’s more, pumpkin seeds are a rich source of protein, zinc, magnesium and pumpkin seed oil is high in essential fatty acids.

The pumpkin is incredibly versatile. You can pop it into the oven with roast meats, turn it into a velvety soup, mash it as a vegetable or bake it into sweet and savoury pies.

3 Chinese waxed sausages,chopped 2 1/2 tablespoons oil 1 tablespoon finely chopped garlic 50g dried prawns, soaked, drained and chopped 3 large dried scallops, soaked in 100ml hot water, drained with the water reserved and shredded 400g local ripe pumpkin, peeled and cut into small dice 200g rice flour 50g tapioca flour 600ml water 1 1/4 teaspoon salt 1/2 teaspoon ground pepper

Grease a 23cm metal round tin.

Heat a medium size frying pan and saute the sausages without any oil, until fragrant and a little crispy.

Drain the sausages leaving the oil.

Add oil, saute garlic till golden. Add dried prawns and scallops, sauté till fragrant. Remove half of the ingredients and set aside for the topping.

Add the pumpkin and half of the fried sausages. Saute until the pumpkin changes into a deeper colour. Remove from the heat and place in prepared tin.

In a large pot, mix the flours with water and the reserved dried scallop water till smooth. Season with the salt and pepper. Stir over low heat until it thickens into a smooth paste. Pour into the prepared tin and gently mix to combine.

Steam over rapid boiling water for 1 hour. Remove and cool for at least 6 hours before cutting.

Garnish with remaining sausage mixture, chillies and spring onions. Cut into slices to serve. It keeps for two days refrigerated.

garnish 2 red chillies, finely chopped 2 stalks spring onions, finely sliced

Option: Replace Chinese waxed sausages with 60g dried prawns and 2 tablespoons fried shallots.

STEAMED PUMPKIN CAKE

lunch and weekend brunch promotion.

The lunch is RM48++ per person while weekend brunch is RM68++ per person.

Free flow Chinese tea is available.

Five beautifully appointed private rooms are ideal for business gatherings.

For reservations, call 03-2773 8338 or visit westindining.com.my

IV Crave

FRIDAY 6, July 2012

Hearty Hakka fare

BY Eu Hooi Khaw

IT takes little persuasion when someone asks me if I would like to eat at Chen Fatt. It’s the Hakka heartland, where honest, hearty and robust dishes are expected, and delivered.

The family-owned restaurant has been around 40 years and it’s hard to fault them where its food is concerned.

First, the Tofu kang (RM15) was a thick broth of mashed beancurd, bits of prawns and mushroom slices.

A lovely wine aroma floated up as I stirred the broth. It’s comfort food, satisfying as a starter. Mui choy kau yoke (RM26, large portion), the classic Hakka stewed belly pork is cooked with sweet pickled mustard greens. The preserved vegetables release a light sweetness into the slices of tender belly pork of medium fatness. Together they tasted so good.

Chee pau kai (paper wrapped chicken, RM3.20 per piece) has long been a speciality in the Seri Kembangan and neighbouring Balakong area.

Unlike the famous Balakong version, Chen Fatt is definitely

miles ahead in taste, texture and flavour. As the paper parcel is cut open, I caught the Chinese rice wine and ginger aromas of the marinade. The meat which had soaked in the marinade, was tender, moist, sticky sweet and incredibly yummy.

Yat har liong mei (prawn cooked in two styles, RM9/100g) has the heads of udang galah (freshwater prawns) steamed in egg white with ginger shreds and Chinese rice wine.

The silky smooth egg white is seeped with the sweet prawn flavours that made this extra scrumptious.

Tantalising: (Clock wise) Mango tofu, Mui choy kau yoke, prawn tails fried in soy sauce

I would have loved to just have this custard-like egg white and nothing else. The tails of the prawn was fried in soy sauce till it caramelises into a thick sauce that covers the shells. You would want to get every bit of the sauce off the shell, before savouring the prawn.

We had an Asam fish (RM27, RM3/100g), red tilapia cooked in a light asam curry together with ladies fingers, cabbage and tomato. Rather than a pre-cooked asam sauce poured over the steamed fish, this method seeps the tangy flavours into the fish, in a mellower way, and it tasted all

Stand-out grilled fish Hungry diners know the draw here is super fresh fish, straight from the next door wet market. On the hot plate, you will find ikan kembung (Spanish mackerel), ikan pari (stingray) and the rarely seen, terubok. Unlike the other ikan bakar stalls, no bright red sambal taints the fish’s natural sweet taste. Instead, it gets soaked in a watery marinade made with curry powder, chopped lemongrass and turmeric leaves. The fish is also wrapped in fresh turmeric leaf, rather than banana leaf, the much favoured choice by most stalls. The leafy wrap infuses the fish

with a faint pleasant aroma.

Fearless eaters must tackle the terubok (RM20). Dig through the fiddly fish bones with patience to be rewarded with sweet fine flesh. Otherwise, the ikan pari (RM14) is a good choice minus any pesky bones. Both fishes are cooked to perfection with juicy moist flesh. It needs little of the mild asam dip served on the side.

Wash down the meal with the light tasting chicken feet broth given a flavour boost from the generous sprinkle of shallot crisps. Fresh ulam is also available with a spicy sambal belacan dip. Quench

THE MALAY MAIL

your thirst with a refreshing glass of fresh mango juice (RM2.50), made from thick golden yellow fruit puree.

Asam pedas is also served here with appetising gravy that pairs well with white rice.The stall also does deliveries within the vicinity of the KLCC area, for a minimum order of 20 fishes. Call around 10am for the lunch order. During Ramadan, the stall is open from 2-7pm for takeaway orders only.

Mat Teh Ikan Bakar, Datuk Keramat Market, KL, 016-3663123 (Emi), Opens: 11am-7pm. Closed on Sunday. — boo_licious

the better. The Mango tofu ngap (eight treasures duck), (RM20) tasted a little differ- and Steamed yim kai (capon ent this time. Instead of just chicken). The duck and capon deep-fried tofu cubes, the tofu chicken dishes need to be was mashed, combined with pre-ordered.

Restoran Chen Fatt, No. fish paste and deep-fried. This was tossed kerabu-style with 1487-B, Jalan Besar, Seri Kemfresh mango strips, onions, bangan, Selangor, 03-8948 chilli padi, lime juice and thin 6673, Opens: 11am-2.30pm, deep-fried pieces of cuttlefish. 5.30-10.30pm. Closed on Thursday.

The sweet, sour and hot notes struck a good balance in this substantial salad.

There are other TOP PICK OF dishes to take note, such as the PineTHE WEEK apple pork ribs and Chicken in MATSUYA, 19, Jalan Telawi 2, Bangsar, KL, 03-22022618 rice wine (my faScore a seat here for exquisite vourite!), Lin chee Japanese fare. Expect air-flown fish from Japan on Tuesday and Friday.

Best eat is the grilled gindara fish with white miso.