24 August 2012 by Crave Malay Mail

Friday AUGUST 24, 2012 S AT I S F Y I N G

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JUMP START YOUR MORNING

Perk up your first bite of the day with our breakfast picks

FRUITY BAK FRENCH TOA (5 SERVINGS) egg batter 3 Grade A eggs 175ml milk 50g sugar ½ teaspoon ground cinnamon 60g rolled oats 50g ﬂaked almonds, (optional) 10 slices wholemeal bread 1 can peaches, drained and sliced (You can replace with fruits of your choice like sliced bananas or even mango) peanut butter (optional) 2 tablespoons plain ﬂour, mixed with 2 tablespoons water to form a paste melted butter for drizzling

In a bowl, whisk the egg batter ingredients together and set aside. Place oats and nuts (if using) on a plate. Lay a slice of bread on a clean surface, top with slices of peaches or fruits of your choice. You can also spread some peanut butter (if using). Dap a little of the ﬂour paste around the four sides of the bread. Top with another slice of bread to cover and press the sides to seal the two pieces together. Carefully dip the ﬁlled bread in the egg batter, then coat with the oats and nuts mixture. Repeat with

Taster Comments:

I love how this version has a crispy taste with the o I used bananas with peanut butter, my favourite com incredibly delicious. I will deﬁnitely make this again a requires less cleaning up of the kitchen since there’s RACHEL MAH, student

EDITORIAL NOTE by Lee Khang Yi

Crave Editor

I’m not much of an early riser so I tend to miss weekday breakfasts. Since that meal is elusive, I relish my time during the weekend to enjoy brunch at cafes who oﬀer all-day breakfast items. This issue, we celebrate breakfast in the form of indulgent eggs Benedict. It pairs so well with the tangy Hollandaise sauce from Debbie Teoh’s recipe. But my heart went out for the simple baked French toast from Debbie. Studded with oats, it was not overly sweet and delicious with the canned peaches. Be like our tester and try it with peanut butter and bananas. Since not everyone has the time to cook, we also hunt down eggs Benedict and French toast around town. And since Raya and the holidays has meant a lot of eating, you can relish some healthy good-for-you food at Living Food. Or just whip up the tasty but healthy barley soup with fried garlic. For those who love Korean food, try the new Bulgogi Brothers that serves various bulgogi meats. Email me any feedback you have to khangyi@mmail.com.my. Enjoy a sunny brunch!

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

EGGS BENEDICT WITH SMOKED SALMON (4 SERVINGS) This decadent over the top breakfast is best savoured for the special weekend brunch. Rather than the traditional bacon, this version uses smoked salmon to coddle those delicate eggs. hollandaise sauce 2 Grade A egg yolks salt to taste 1 tablespoon white wine vinegar 1 tablespoon lemon juice 100ml melted butter poached eggs 4 large eggs 1 teaspoon white vinegar 800ml water 4 slices wholemeal bread, sliced to 2.5cm thickness 1 bunch rocket leaves 1 avocado, peeled and sliced 4 slices smoked salmon 1 tablespoon salmon roe 2 tablespoons chopped chives

To prepare sauce: Place egg yolks in a food processor and season with salt. Heat white wine vinegar and lemon juice in a frying pan over medium heat. Simmer for 30 seconds, then add to the egg yolks with the processor motor running. Slowly drizzle the melted butter with the processor motor running until it forms a smooth sauce. Remove and set aside. To poach eggs: Fill a deep saucepan with water and vinegar. Bring to a simmer. Break one egg into a small bowl. Care-

fully slide the egg into water; poach until just ﬁrm, about 2 minutes. Using a slotted spoon, remove and gently place on a plate. Repeat with remaining eggs. To assemble: Butter and toast the bread. Wrap the salmon around the eggs. Plate bread and top with rocket, avocado and eggs. Garnish with hollandaise sauce, salmon roe and chopped chives. Recipe by Debbie Teoh. Photography by Chew, Westlight Photography.

Taster Comments:

“This was a truly a decadent pick-me-up for the weekend. I love the tangy hollandaise sauce that pairs well with the rich eggs and smoked salmon.” RACHEL MAH, student

Check out the top French toasts in Kuala Lumpur on Crave’s online issue. We eat around the Klang Valley for various kinds of crispy decadence that will satisfy your cravings for this breakfast treat. Click on Crave’s link for 24 August on www.mmail. com.my

FRIDAY 24 AUGUST 2012

In the Kitchen

KED AST

with Eu Hooi Khaw Barley water was always a regular drink when we were still living at home and much later I found out why, from an Australian naturopath. It’s a kidney cleanser. Barley is good for your intestinal health too. Try to eat the barley grains you find in your drink or sweet broth with fu chook (beancurd skin) and ginkgo nuts. It’s high in fibre, which feeds the friendly bacteria in the colon and helps speed up the transit of fecal matter in it. In this way it helps prevent haemorrhoids and colon cancer. The propionic acid and beta glucan from barley’s insoluble fibre also help lower cholesterol and prevent the formation of gallstones. Eating barley regularly is a preventive step against heart disease as, besides the fibre content, it is also high in niacin, a B vitamin good for lowering cholesterol. Barley is good for diabetics as the fibre in it will prevent blood sugar spikes. It also provides relief from constipation or diarrhoea for those suffering from Irritable Bowel Syndrome.

remaining slices. The bread can be baked straight away or if preferred, you can keep it for a few hours or even overnight in the refrigerator. To bake: Preheat oven to 180C. Grease a metal tray and lay the ﬁlled bread on top. Drizzle melted butter over. Bake for 25-30 minutes or until bread is golden brown, turning over once. Serve warm drizzled with honey or golden syrup. – Recipe by Debbie Teoh. Photography by Chew, Westlight Photography.

oats and almonds crust. mbination and it was and again. This recipe also s no need to fry the toast.”

THE MALAY MAIL

Barley is rich in selenium, which relieves symptoms of asthma and arthritis. It is a good source of manganese, copper and phosphorous. Malt sugar comes from sprouted barley which, when fermented, is an ingredient in beer and other alcoholic beverages. Barley, whose Latin name is Hordeum vulgare, has been cultivated for more than 10,000 years. Since ancient times, barley has been used for healing purposes and has been known to the Chinese, Egyptians, Greeks and Romans. Athletes in Greece and Rome in those days were known to eat barley bread to give them strength.

BARLEY SOUP WITH FRIED GARLIC 1 cup pearl barley 4 tablespoons olive oil 5 cloves whole garlic, peeled 2 large onions, peeled and cut into dice 2 carrots, peeled and cut into dice 2 stalks celery, cut into dice 150g turkey ham, cut into dice 2 litres chicken stock, made from simmering 1 1/2 chicken

breasts in three litres water for 45 minutes 1 teaspoon ground white pepper 1 1/2 teaspoons sea salt, or to taste 1 tablespoon chervil or chopped parsley Wash the pearl barley. Soak in water for at least 3 hours and

drain. Heat 2 tablespoons olive oil in a pan. Fry garlic cloves till golden brown. Remove garlic and set aside oil in a bowl. Heat remaining oil in a pot and saute onions till soft. Add carrots, celery, turkey ham, fried garlic cloves and drained barley; saute for 3 minutes. Add chicken stock, pepper and salt. Bring to boil. Lower heat and simmer

for 30 minutes of until barley is soft. Check seasoning. Remove from the heat. Serve drizzled with garlic oil and chervil or chopped parsley.

FOOD bites

IT’S BULGOGI TIME Burn your tongue on a sizzling hot grilled meat feast with the opening of Bulgogi Brothers, the first in Malaysia. The top Korean fast food chain is part of the Chaswood Resources Group, which also holds TGIF and Watami franchises. Bulgogi means fire meat in Korean. A plethora of bulgogi is offered here, with different styles (including one cooked in a broth) that use various meat cuts. The meat is cooked on built-in induction cookers at the table. One unusual version called Unyangsik, features heart-shaped patties. For those who prefer a soupy broth, opt for the Seoulsik bulgogi with tender beef strips marinated in an apple and pear sauce and served with glass noodles, enoki mushrooms, leeks and onions. A must-eat is the well marinated Galbi Kkotsal, with its boneless beef short ribs. The meat dishes are served with vegetables and various side dishes. Aside from assorted bulgogi, the menu also features rice dishes (bibimbap), noodles and jigae (stews). Diehard Korean drama fans will be pleased to know, that the Bulgogi Brothers has the distinction of being featured in dramas such as High Kick, Bad Boy and Dae Mul. And specially for your birthday, the crew will even serenade you in Korean. In the next few months, expect to find the Bulgogi Brothers at Pavilion Kuala Lumpur, MidValley Megamall and E@Curve Bulgogi Brothers, GB 13 and 13A, Paradigm Mall, Kelana Jaya, Petaling Jaya.

THAI-RIFFIC MEALS AT HOME Get cooking with Erawan Classic Thai & Fusion’s Chef Korn’s new cookbook, Thai @ Home. The talented chef is well known for his exquisite Thai fare. His restaurant also has the distinction to be selected by The Miele Guide 2011/2012, as one of the top five restaurants in Malaysia. In his first cookbook, he shares tips on how to whip up simple Thai dishes such as salads, curries, noodles and desserts. Some interesting fusion dishes include salted fish spaghetti or the pineapple burger. Classic Thai dishes such as green curry, tham thib krob (water chestnut dessert) and tom yam is also included. Peppered in the pages are

tips from Chef Korn to ensure you succeed in the kitchen. The book retails at RM21 per copy and is available at Popular bookstores in Malaysia, Singapore and Erawan Classic Thai & Fusion, No. 22, Jalan PJU 5/16, Dataran Sunway Kota Damansara, Petaling Jaya.

FRIDAY 24, AUGUST 2012

THE MALAY MAIL

OOZING GOODNESS If you are lazy to cook up our front page’s eggs Benedict, we run through what is available in the cafes around the Klang Valley. There is something so decadent about eggs Benedict with its ultra rich combination of poached eggs, bacon and buttery hollandaise sauce, that picks up the day. The secret to this dish is the combination of each of the elements. Firstly, the poached eggs must be perfectly cooked. When you cut through the egg, a splash of sunshine yellow yolk must ooze out. The next is the hollandaise sauce. It must be a delicate balance of richness from the butter-egg mixture laced with lemon juice for a hint of zing. Tradition calls for crispy bacon but here we make do with turkey or beef bacon. Other spinoffs include smoked salmon and even greens like spinach or peppery rocket leaves to accompany this decadence. And to mop up all those delicious egg and sauce, the original English muffin works best but nowadays, it seems to have given way for generic toasted bread. Around the Klang Valley, most cafes seem to reserve eggs Benedict for the weekend for an indulgent treat. Egghead maniacs must drop by Dish (Dua Annexe, Jalan Tun Razak, Kuala Lumpur, Tel:03-21641286) for their Weekend Tapas Brunch that starts at 12pm. For RM99++ per person with free flow fruit juices, Chef Steve Allen whips up various egg dishes and tapas bites only upon order to keep things fresh. He uses organic eggs for his eggs Benedict, where the poached egg is perfectly cooked with a flowing golden center. What elevates this dish to utter perfection, is the topping of the rich buttery hollandaise sauce with a hint of lemon juice and a generous sprinkle of crushed black pepper. You may be forgiven for abandoning your manners and licking the plate, as it is that good. And the best thing is you get to order as many egg Benedicts your tummy can hold. Over in Jarrods & Rawlins (www.jarrod-rawlins.com) from 10am to 3pm during weekends,you get the real deal with bacon. Their Eggs Benedict Indulgence (RM30) is also topped with smoked salmon or ham. They also do an Eggs Florentine using spinach and crispy hash brown. Another good weekend hangout for breakfast is Alexis (www.alexis.com. my). Even though the poached eggs are cooked perfectly with soft egg yolks, the hollandaise sauce is a let down and needs a zap of lemon juice. And if you can’t wait for the weekend, hop over to Plan B (www.thebiggroup.co/planb) as they serve breakfast dishes

VARIOUS CHOICES: Eggs Royale from Plan B

HEALTHY GEMS BY Eu Hooi Khaw

SOFT EGGS: La Bodega’s eggs Benedict

PERFECT: Dish’s eggs Benedict

till 6pm daily. You will be spoiled for choice, as the poached eggs with hollandaise sauce is served with turkey bacon, Portobello mushroom or smoked salmon. Keeping true to tradition, it comes with an English muffin to mop up the delicious soft egg and sauce. However, getting perfectly poached eggs is tricky here and rather elusive. Moreover the hollandaise sauce tends to be rather insip-

id. If you crave the bacon version, pop over to S.Wine (Ben’s Independent Grocer, Publika Solaris Dutamas) where breakfast is served till 6pm. but be warned as the perfect poached eggs may elude you. Instead, a good choice for a weekday treat is La Bodega (www.bodega.com.my) that serves all-day breakfast every day. The eggs Benedict (RM15) comes with a rather sloppy

presentation (we were served the dish where the turkey ham topped the poached eggs instead of vice versa) but the poached eggs have a very soft egg white and runny yolks. Unlike other places that use vinegar to poach their eggs, cling film is used to wrap and poach the eggs for a much softer texture. And best of all, the sauce wins hands down with its lemon tinge and rich buttery taste.

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The thing about eating at Living Food Cafe & Bistro is no matter how often you eat there, you can still be surprised. Ever since I discovered this place earlier this year, I have taken to lunching there at least once a week. While the emphasis is on healthy, it is certainly not boring. Or flavourless. Sprouts are very much a part of the meals at this café, which serves living food. Food that has been slow cooked in an oven at below 42C is also part of living food. At this cooking temperature, all the nutrients and enzymes are still preserved. The Living enchiladas (RM18), best illustrates the raw food concept. I have had this – a nutty, chewy tortilla – rolled up with julienned jicama, red pepper, lettuce, tomato and alfalfa sprouts, topped with nut cream and drizzled with a piquant sauce – many times. The tortilla, which has been baked at below 42C, is studded with crushed almonds and flaxseeds, among other ingredients. All together it tastes good, with the rich crunch of the tortilla balanced with the vegetables.I have since tried it with smoked salmon and roast duck (with an addition of RM6.50), which makes the meal even more satisfying. Living enchiladas are part of the a la carte menu, as is Borneo laksa, Daging masak hitam, Quinoa salad and the Living platter of mushroom patty, zucchini “noodles” tossed with pesto, and flaxseed pizza. The Borneo laksa (RM18) is amazing; the black rice noodles steeped in a flavourful, almond milk and prawn broth, topped with prawns from Sarawak, chicken, omelette strips and Chinese celery. The sambal of miso paste, tamarind, lemongrass and kaffir lime leaves is tart and zesty. There is a lingering sourness that goes so well with the laksa. While healthy, living food is served at the café, it does not decree that you go without meat. It serves a super delicious Daging masak hitam (RM22), served with quinoa and brown barley, and vegetables like tomato and long beans.

Nutty goodness: Living Enchilada

Delicious: Strawberry ravioli

The spiced beef is so tender and tastes wonderful with the whole grains and vegetables on the plate. Occasionally, the cafe serves seasonal “specials” such as the refreshing Cactus salad (RM8) or even a Pineapple burger (RM20). Most Saturdays you’ll also find a ceviche of organic jade perch, a freshwater fish that is very high in Omega 3, on the menu. As for dessert – and yes, they do offer lovely desserts here – I had a scrumptious Strawberry ravioli (3 pieces for RM12) recently. The chilled skin was made from pure strawberry and almond flour, and the ravioli was filled with a luscious cashewnut cream, strawberry and crushed chocolate brownie.The Banana fritters (RM8) are also another yummy dessert. The bananas wrapped with zucchini spirals are baked below 42C for a day or two so they actually become crispy. The perfect alternative to pisang goreng, if you ask me. All of the texture and flavours, and none of the fat. Philip Yiin, a functional health specialist, runs the café with his wife Emily Chak, who is a living food chef. The café also has a delivery service that sends lunches to offices and homes in Kuala Lumpur and Petaling Jaya. Living Food Bistro & Café, G-04 Ground floor, Menara Tan & Tan, 207 Jalan Tun Razak, Kuala Lumpur. Tel: 03-2181 2778. Open: 8am to 6pm (Monday to Friday), 9am to 5pm (Saturday). Closed on Sundays.

Friday AUGUST 24, 2012 S P E C IAL

D I G I TAL

E D I T I O N

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C O P Y

O F

TOP TOASTS

Celebrate the morning or even the night with this eggy decadence

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FRIDAY 24, AUGUST 2012

On its own, the humble toast bread is already a simple yet satisfying treat with its crisp edges. Dip the bread in a creamy egg-milk batter, fry till its edges are brown and crispy, and you have French toast, a truly decadent treat. It is said that its origins goes as far back to the fourth century, when it first appeared in a Latin cookbook. In France, it is known as pain perdu (French for lost bread) since stale bread is given a new lease of life with its egg coating. The simplest versions are eaten drizzled with honey or syrup. Most chefs recommend day-old bread for the best French toast, since it soaks up more of the egg-cream mixture. Nowadays as more places serve all-day breakfasts, diners have a plethora of choices for French toast. We round up various types to satisfy the tummy.

NUTS ABOUT IT Taking things a step further is this Australian inspired café that tops their classic French toast (RM13.90) with almonds. This gives it a crunchy edge that pairs well with the fruits on the side. Dip the nutty piece with maple syrup and you may be asking for another slice. Breakfast items are served daily from 10am to 3pm.

MR DECADENCE

The Red Beanbag, A4-1-08, Solaris Dutamas, Kuala Lumpur, Tel:03-62115116

It sounds crazy – a plate of French toast topped with a dollop of peanut butter, crispy Applewood smoked bacon slices, grilled bananas and maple syrup – but it works so well. No wonder, people flock to S.Wine for this decadent fix priced at RM19. Hidden within the confines of Ben’s Independent Grocer, the place is ideal for late risers, since this is served till 6pm daily. And if you prefer a less decadent version, hop over to Plan B, also under The BIG Group. Here the café serves their French toast (RM22) with sautéed banana, macadamia brittle, mascarpone that is drizzled with maple syrup. S.Wine, Ben’s Independent Grocer, Level UG1, Publika Solaris Dutamas, Kuala Lumpur.

HONGKONG PHOOEY The Hong Kongers definitely have varied tastes that is not just limited to wantan noodles. Strangely enough, French toast tops the list of CNNGo’s must-eats in the island. Unlike the traditional version, the locals have added their own twist to it. Their version consists of two slices of bread slathered with butter, dipped in an eggy batter and pan-fried to a golden brown crust. Hidden within the folds is a generous smear of peanut butter. Drenched with syrup, it also comes with a pat of butter to clog up your arteries. Rather than hop over to Hong Kong, you can get your fix at Kim Gary with a cup of milky tea. And for something different, KungFu Paradise serves their version topped with chicken floss and drizzled with condensed milk. Hong Kong Kim Gary Restaurant, LG-69 and 70, Lower Ground Floor, Berjaya Times Square, Kuala Lumpur. Other outlets in MidValley Megamall and Sungai Wang Plaza. KungFu Paradise, Lot 2F-21, Level 2, Paradigm Mall, Petaling Jaya, Tel: 03-78875055

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THE MALAY MAIL

FRIDAY 24, AUGUST 2012

HEALTHY FLUFF

Located in quiet Ampang, this cafĂŠ housed within a bungalow, preaches of natural good food. For them, breakfast is the most important meal of the day hence you get it at all hours here. Their French toast (RM12) wins hands down for the fluffiest in town. The two puffy slices have a pale golden eggy crust that is almost grease-free. Drizzled with raw rainforest honey, one can imagine returning for this puffy wonder again and again. On the side, is butter and organic jam. Wash down your decadence with a java hit from RAW coffee that has a coffee bar here, or walk around their vast compound to burn those calories. Haven CafĂŠ, 12, Jalan Ampang Hilir, Kuala Lumpur, Tel:03-4252 3100.

MALAYSIAN-LAH! Jostle with the whole world who flocks to Yut Kee for their Hainanese fix. Whilst the French toast does not have a cult-like following like their chicken chop or even roti babi, it is still a pretty darn decent eat. What elevates it to an exceptional must-eat is the chunky homemade kaya on the side. The deep-fried crust is also delectable with the soft Bengali bread. And for a heart clogging morning treat, dip the whole ensemble in the runny soft boiled eggs. Your body may not thank you for that cholestrol hit but it will definitely put a spring in your step for the morning. Kedai Makanan Yut Kee, 35, Jalan Dang Wangi, Kuala Lumpur, Tel:03-2698 8108.

SWEET ENDINGS Not limited to just breakfast, the humble French toast is elevated to a higher status at fine dining stalwart, Frangipani. Strictly for sweet lovers, this delicate crust-less version is accompanied with baked apple slices. A luxury slick of rum raisin sauce over this dessert will make you lick your lips and wish for more. Frangipani, 25, Changkat Tel:03-21443001. Crave pays for all its meals and all its reviews are conducted anonymously.

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