Crave 24 May 2013

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Friday MAY 24, 2013 S AT I S F Y I N G

YO U R

W E E K LY

F O O D

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C R AVI N G S

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Flipping for Pancakes Pancake House International serves melt-in-your-mouth pancakes, crispy golden waffles and comfort food

Luscious Lemon Pancake Peak

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ADVERTORIAL

PANCAKES AND MORE....

Chocolate Marble Pancake

Waffle Foldover

Best Taco in Town

Fill up with fluffy golden pancakes at Pancake House International. Originally from the Phillipines with a 40-year legacy, their secret to their light and melt-in-the-mouth pancakes is a combination of premium flour, creamy butter, fresh milk and eggs.

The pancakes come in all kinds of flavours, from plain topped with a fluffy whipped butter to fruit choices with blueberries, peaches, mango and bananas. They also serve

a decadent Chocolate Marble pancake topped with peanut butter. The Luscious Lemon Pancake Peak makes a nice and light treat with fluffy mini pancakes, all stacked up and layered with cream cheese filling. Drizzle over the lemon flavoured syrup for a scrumptious treat. The pancakes are not just limited to sweet choices. You can choose a cheese version, or even a Panwich with a fried egg sandwiched between pancakes. Sweet lovers can Inside Pancake also enjoy House International their crispy waffles. For a decadent treat, there’s the Waffle Foldover, golden brown waffle laced with peanut

butter, with two hefty scoops of ice cream topped with candy-coated choco bites, cashew nuts and a generous drizzle of chocolate sauce.

Pair your sweet treat with thick milkshakes with flavours such as chocolate, vanilla or strawberry.

The restaurant also serves hearty comfort meals, like pastas, burgers and sandwiches. The Best Taco in Town is a delicious Mexican treat. Enjoy each bite of the crispy in-house made taco shell with the sweet tasting chicken chunks filling and the lettuce, tomato, onion and grated cheese topping. It comes thoughtfully wrapped in plastic hence you don’t get your hands dirty. On the side, you are served a Tuna Macaroni Salad. Bite into the hefty triple-decker Club Sandwich.

Each layer has chicken strips, lettuce, egg slices, tomatoes

Smoked Golden Tinapa

and cheese, all served with crispy French fries. You can also order the Classic Pan Chicken, a hearty meal of deep fried pan chicken paired with thick homemade chicken gravy and garlic rice. Pastas come in the form of an appetising House Spaghetti with chicken meat sauce or the Prawn Gambero, a tomato sauce with oregano, basil and Parmesan cheese. For a light snack, the creamy Asparagus

WIN A COOKING CLASS WITH ADAM LIAW GRAB a chance to learn from MasterChef Australia winner Adam Liaw at Tosca Restaurant, DoubleTree by Hilton Kuala Lumpur on June 1.

Liaw is also the author of the popular cookbook, Two Asian Kitchens, and currently the host of a food and travel show, Destination Flavour Japan.

The hotel is running a competition to look for 5 winners to attend Liaw’s cooking class and enjoy a special set lunch at Tosca Restaurant.

The contest requires the participants to devise a recipe based on a list of Australian ingredients provided, which includes Vegemite and Anzac biscuits. Each recipe will be judged on its creativity and practicality. Entries must be received by May 26 to qualify.

For more details, visit http:// www.makan-moments.com/ flavours-of-australia.

Tosca Restaurant will also be featuring Liaw’s special menu throughout the month of June.

This is in conjunction with the “Flavours of Australia” festival organised by the Australian Trade Commission. The menu features three-courses, cooked from premium ingredients from Australia for RM290++ per person. Each course will also be paired with Australian wines from De Bortoli, Grant Burge and Westend Estate’s 3 Bridges.

Expect to dine on parchmentbaked linguine with mussels and verjuice and Australian fillet steak paired with red miso butter, vegetables and potato pureee. Dessert is an

Cayenne Soup is ideal. You also have a choice of special set meals, combining the best of both worlds with savoury meal choices such as pan chicken, pasta and taco, followed by mini pancakes.

Enjoy special Filipino items here such as the Smoked Golden Tinapa, or Beef Tapa made from tender stir fried Australian beef striploin. All the dishes are served with garlic rice, mango salsa and

a garlic, vinegar and black pepper dip. The Tinapa is a fine fleshed milkfish, specially imported and deboned. Its rich taste is uplifted with the piquant side dip. Refresh with the Halo Halo, a “Filipino Ais Kacang” with finely shaved ice drizzled with milk and topped with goodies like yellow sweet potato cubes, sweetened bananas, sweet corn kernels, yam ice cream, jackfruit, homemade custard.

Pancake House International is located at F-046, First Floor, Mid Valley Megamall, Kuala Lumpur, Tel:03-22833933; Lot 2F32, Level 2, Paradigm Mall, Petaling Jaya, Tel:03-78868984; G70, Ground Floor, AEON Ipoh Station 18, Ipoh, Perak, Tel:05-3217382; Lot G10, Ground Floor, Mall of Medini, Nusajaya, Johor, Tel: 07-5090122 .

SEARCH FOR AFC’S TOP FOODIE

Australian classic, pavlova topped with mango, lemon curd ice cream, and crunchy macadamia praline.

For dining reservations, please contact 03-21727272 or make your online reservation at www.tosca.com.my

THE Asian Food Channel (AFC) has launched their first Facebook challenge, “AFC Foodie Face-Off” to search for talented cooks from a pool of their viewers and fans. From May 24 to June 19, Facebook fans from Malaysia can submit photos of their best home cooked dishes on the AFC Facebook page. Fans and friends can vote for their favourite dish submissions.

Judges from AFC will pare down top 20 finalists from the best 50 entries submitted. The best 50 entries will be judged on the number of fan “likes”, creativity and the dish’s appearance. The top 20 finalists will battle it out in a Hari Raya themed cook-off at The Cooking House in Desa Sri Hartamas.

AFC Anna Olson‘s tarts

Winners can walk away with attractive cash prizes, Nikon cameras, Tefal cookware and AFC merchandise. Guest judges will also include AFC’s cooking show hosts Sherson Lian and Anis Nabilah.

For more information, visit the AFC Facebook page, www.facebook.com/AsianFoodChannel

FRIDAY 24 MAY 2013

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THE MALAY MAIL

SPRINGING ON A NEW MENU IN an ode to spring, the Mandarin Grill has unveiled a new menu that celebrates the season’s produce. Mandarin Grill’s Chef de Cuisine Reto Weber was inspired by produce from Europe such as white asparagus prized for its silky texture and the aromatic morels. The menu also covers the summer season, where Weber will replace with similar ingredients picked from the seasonal produce. The Swiss born Weber, also serves fish from sustainable sources, like the rainbow trout and John Dory fillet.

The menu is a mix of dishes to appeal to a broad range of palates, from the delicate to the heartier ones.

One of Weber’s personal favourites is the Smoked Rainbow Trout. The delicate fine boned fish sourced from Provence, France is cold and hot smoked with applewood under Weber’s supervision.

It pairs well with the tender white asparagus spears, salad leaves dressed with white balsamic dressing, poached quail egg accompanied with a crispy crouton made from French bread. For delicate palates, the pan-seared John Dory fillet is a good choice.

The moist fish cooked in brown butter and thyme, is a perfect foil for the sweet baby turnip puree mixed with diced smoked chicken chorizo, and the slighty briny

Mandarin Grill Chef de Cuisine Reto Weber

local Manilla clams.Relish the luxurious Foie Gras Ballotine — goose liver terrine infused with cognac and filled with slow cooked Barbary duck for a textural contrast. Pair this with the brioche and the slightly tart Granny Smith apple to cut through its rich taste. You can also order the decadent Butter Poached Boston Lobster served with mascarpone lobster bisque laced with a flavourful coral oil made from dried lobster roe. This is served with tarragon papardelle pasta. Enjoy the earthy flavours of the Wild Mushroom Cream Soup made from ceps and chanterelle mushrooms, topped with a piece of cured duck breast and dusted with finely blended morels. For meat lovers, try the Hay Smoked Wagyu Beef Rib Eye. Weber was inspired by air-dried beef to serve this unusual dish, which he grills and then smokes it with hay from Switzerland. The meat is topped with delicate shavings of fresh horseradish and can be enjoyed on its own or accompanied with a sweet sauce made from carrot and potato confit.

It is served with kohlrabi and romaesco cabbage, all tossed in champagne vinegar.

Desserts on the menu are the brainchild of newly appointed Mandarin Oriental Kuala Lumpur Executive Pastry Chef Frank Braun.

Chocolate lovers will relish his rich Crunchy Maple Pecan Bar: creamy semifreddo with crunchy pecans topped with a chocolate mille feuille. The decadent treat is paired with strawberry consommé and sorbet to lighten the richness.

For those who prefer a lighter ending to the meal, Braun’s Peach Combination features three interpretations of the summer fruit from Australia, showcasing its light sweet taste. Start from the fluffy peach velvet cake, followed by the layered dessert made with white chocolate mousse, crunchy sesame tuile and peach sherbet.

Finish this with the soft peach jelly mixed with fresh fruits,

Foie Gras Ballotine

Hay Smoked Wagyu Beef Rib Eye

Wild Mushroom Soup

John Dory Fillet

reminiscent of an alcoholfree bellini. Nibble on the dehydrated orange slice that tops it, after enjoying the trio of desserts to cleanse your palate.

Mandarin Grill is located at Mandarin Oriental Kuala Lumpur, Tel:03-23808888.

It is open from 12pm to 2.30pm for lunch and 7pm to 10.30pm for dinner. A set lunch that rotates on a weekly basis is also served.

Prices for the starters and soups are from RM32++ to RM180++, while main courses range from RM68++ to RM285++ per dish. Desserts are priced from RM18++ to RM56++ per order.

Smoked Rainbow Trout

Crunchy Maple Pecan

Butter Poached Boston Lobster

EDITORIAL NOTE

by Lee Khang Yi

|

ADVERTISING SALES

Crave Editor

I had fun cooking up huai shan from the In the Kitchen column. It’s not an item I’ve used before hence I was surprised to discover the crunchy sweet taste. Do give the recipe a try as it is packed with flavour. This week, one can’t say no to the lovely melt-in-the-mouth pancakes from Pancake House International. We also feature the Mandarin Grill’s new menu creations and discover Chinese restaurant fare at Restoran Chef Low. Foodies can also roll up their sleeves and enter two competitions, one scores you a chance to see MasterChef Australia winner Adam Liaw and another promises cash prizes and goodies from Asian Food Channel. Good luck! If you have any queries, please email me at khangyi@mmail.com.my

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

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FRIDAY 24 MAY 2013

IN THE KITCHEN with EU HOOI KHAW YOU can get fresh huai shan in the market these days. The herbal root is also known as Japanese yam or yamaimo.

Usually this chalky white herbal root is stored dried and combined Chinese herbs like kei chi, dong sum and red dates, to make soup. The broth is said

to be good for the lungs, kidneys and blood. Peel the hard brown skin to discover pure white flesh with a sticky and almost slimy feel. The Japanese like to grate the sticky yam and enjoy it with grated ginger, soy sauce and bonito flakes. When choosing the fresh variety, look

for those with a solid weighty feel to it and a skin free of bruises. The root is believed to have medicinal properties, as its enzymes make an effective digestive. With its sticky texture, it is also believed to maintain supple skin and slow down aging.

STEAMED BEANCURD SKIN ROLL WITH HUAI SHAN 1 chicken thigh 1/2 teaspoon salt 2 teaspoons soy sauce 2 teaspoons ginger juice 2 teaspoons sesame oil 1/2 tablespoon Shao Xing Chinese rice wine (optional) 3 dried shiitake mushrooms, softened in water, drained and sliced 2 teaspoons kei chi (wolfberries) 6 fresh yam sticks, peeled and measuring around 7x1cm 1 sheet beancurd skin (fu pei), cut into large long pieces 6 fresh huai shan sticks, peeled and measuring around 7x1cm 1/2 teaspoon corn flour, mixed with a little water

Marinate the chicken with salt, soy sauce, ginger juice, sesame oil and wine and leave aside for 15 minutes. Steam the chicken with mushrooms and kei chi for 30 minutes over boiling water. Remove and leave to cool. Once cooled, debone and cut the chicken into small pieces, reserving the gravy. Steam the yam on a separate plate till soft. Ladle some chicken gravy over the yam. Spread one large piece of beancurd skin on a flat surface. Top with huai shan, yam and sprinkle with kei chee, chicken and mushroom slices. Roll ensuring it has a double layer of skin. Repeat with the remaining filling. Steam the rolls over boiling water for 10 minutes. Thicken the steamed chicken gravy with cornflour mixture in a small pot over the fire. Drizzle over the beancurd skin rolls and top with kei chi.

THE MALAY MAIL

DISCOVERING AN OLD FAVOURITE BANGSAR regulars will remember Restoran Kam Yin from the 1990s. Affectionately nicknamed, “red tablecloth”, the iconic restaurant was popular with expatriates and locals for its Chinese tai-chow fare. Sadly it was forced to move out when Bangsar’s rents went sky high.

The place is now revived as Restoran Chef Low in Lucky Gardens, Bangsar.

The place now sports pink tablecloths and red plastic chairs.

At night the tables spill onto the five foot way. Like a typical Chinese restaurant, it offers a mile-long menu. It ranges from one-dish meals like noodles and fried rice, to deluxe items like sharks fin and sea cucumber.

Ordering is simple as the menu is thoughtfully listed out in English. Service is friendly and efficient and we love its old style touches, like the cold hand towels given after the meal.

Chase away the heat with their in-house brews (RM3.50 each): a choice of Loh Han Guo with chrysanthemum, or sugarcane, water chestnut and carrot. The plus point of their drinks is they serve it chilled rather than watered down with ice cubes.

The simple Steamed Trio Eggs (RM12) was well executed. Its texture was silky smooth with chopped century egg and salted egg yolk for flavour. Little touches, such as chopped spring onions and aromatic fried garlic bits pushed up its taste levels.

It is a dish that reminds you of home cooking. The Combination Kailan with Dried Scallops (RM30) is a dish often found in restaurants. The vegetable is

Steamed trio eggs

Pumpkin with salted egg yolk

Herbal chicken

cooked two ways — the leaves sliced thinly and deep fried till crispy, while the stalks are fried with garlic. One small special touch of crispy shredded dried scallops boosted this dish’s taste pushing it high on the delicious levels. Both dishes taste good with the fluffy good-for-you brown rice served here (RM2.20 per bowl). We were a little disappointed though with the soft texture of the Pumpkin with Salted Egg Yolk (RM20). Rather than a crisp bite, the sweet vegetable fried with salted egg yolk, curry leaves and bird-eye chillies, was sliced too thinly. We also ordered Herbal Chicken (RM32

Crispy bacon with chilli padi

Combination kailan with dried scallops

for half chicken), recommended by the restaurant’s captain. The chicken had a firm texture, and was served with a thick sauce lightly laced with aromatic Chinese herbs, and large shiitake mushrooms. One of the restaurant’s signature dishes is the Crispy Bacon with Chilli Padi (RM16). The “bacon” is actually thin crispy deep fried pork belly slices coated in a sticky sweet sauce made from marmite, maltose and chopped bird-eye chillies. Enjoy the sweetish dish with a squeeze of the calamansi lime and vegetable pickles to alleviate its rich taste.Our initial taste of the food here definitely warrants a return trip for their specialty crabs. According to the owners, they use large meaty crabs from Indonesia priced at RM95 per kg, and they cook it with salted egg yolk, marmite and sweet and sour chilli sauce.

Restoran Chef Low, No. 4, Lorong Ara Kiri 3, Lucky Gardens, Bangsar, Kuala Lumpur.

Tel: 03-20952766. Open daily: 11.45am to 2.30pm, 6pm to 11.30pm. The place is nonhalal.