Crave 8 Feb 2013 by Crave Malay Mail

FRIDAY FEBRUARY 8, 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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SWEET VALENTINE Show that special person how much you care by baking up these goodies

PINK VELVET BROWNIES (8-10 SERVINGS)

COVER RECIPE 125ml evaporated milk 1 teaspoon white vinegar 1 teaspoon pink food colouring 250g butter 180g caster sugar 3 Grade A eggs 250g plain flour, sifted 1 teaspoon baking powder, sifted 1 teaspoon soda bicarbonate, sifted 1 teaspoon vanilla essence

PREHEAT the oven to 170C. Grease a 25cm square cake tin and line with baking sheet. Set aside. In a bowl, whisk together the evaporated milk and white vinegar. Stir in pink food colouring and set aside. Melt the butter in a medium sized saucepan; add sugar and stir until it dissolves. Whisk in the eggs until combined. Add sifted ingredients, alternating with the pink milk mixture, until completely combined. Remove 1/4 cup of batter and set aside for the marbling effect. Pour the remaining batter into the prepared pan, smoothening out the sides with a spatula. Bake for 20 minutes. This layer need not be fully cooked when pouring the cheese layer. To prepare cream cheese topping: Using an electronic mixer, beat the cream cheese, sugar and salt until fluffy for about 2 minutes. Add the remaining ingredients and beat until combined with no lumps.

cream cheese topping 250g cream cheese, at room temperature 70g caster sugar ½ teaspoon salt 1 Grade A egg 1 tablespoon plain flour, sifted ¼ teaspoon baking powder, sifted zest from 1 lemon 1 teaspoon lemon juice 2 tablespoons thickened cream Pour the cream cheese mixture on top of the pink velvet layer and smooth the mixture till it reaches all the edges. Drop 1 teaspoon of remaining pink velvet batter all over the top of the cheesecake layer. Drag the tip of a knife through the pink velvet mixture to create the heart shapes. Bake for 10 minutes rotating half way through, or just until the center is set and it no longer jiggles. Remove from the oven. Let cool completely on a wire rack before cutting. Refrigerate for a minimum of 2 hours. Cut into heart shapes with a cookie cutter and serve. — Recipe by Debbie Teoh. Photography by Kenneth Lim, Gray Studio. Taster Comments: This was pretty in pink with the marbled heart shapes.” RACHEL MAH, Student

CHOCOLATE PEANUT BUTTER RICE CRISPIES 300g dark chocolate, cut into pieces 50g peanut butter 125g rice bubbles 5 tablespoons heart shaped sprinkles

MELT the dark chocolate pieces over a double boiler or alternatively microwave on high power for 1 minute. Divide the melted chocolate into two portions. In a large bowl, stir one portion of melted chocolate with peanut butter to combine. Add rice bubbles; stir to combine. Pour onto a 25cm square

tray lined with a plastic sheet and press until compact. Coat with the remaining melted chocolate and top with heart shaped sprinkles. Leave to set. You may refrigerate at this point to fasten the setting process. Remove from fridge, leave to stand outside for 20 minutes before using a heart shaped

cutter to press onto the block of rice crispies. This is to make sure you get nice heart shaped cookies. If cut immediately when it is cold, the cookies will break. Serve immediately or refrigerate and serve when necessary. — Recipe by Debbie Teoh. Photography by Kenneth Lim, Gray Studio.

Taster Comments: This was fun and ea delicious with the combi peanut butter with the c RACHEL MAH, Student

asy to make but so ination of chocolate and crunchy rice bubbles.”

FRIDAY 8 FEBRUARY 2013

THE MALAY MAIL

LOVE NOTES Heat up the senses with some romantic dining to impress the partner, from Italian, French to Japanese, And for those who have a sweet tooth, how about some creamy chocolates all the way from Japan to win her heart?

LA DOLCE VITA

FABULOUS FRENCH

COLD GREEN ASPARAGUS SOUP

TUNA AND SCALLOP TARTAR WITH GINGER

ROMANCE the loved one with a sumptuous French menu des amoureux prepared by Chef Franck Lamache. Previously a private chef to the President of Kazakhstan, Chef Lamache also worked in other renowned Michelin-ranked restaurants like Le Taillevent and Les Ambassdeurs. His 5-course menu (RM220 per person) is full of aphrodisiac ingredients, such as passion fruit, chocolate, ginger and cinnamon to put you in the mood for love. Get off on a cold green start, in the form of a Green asparagus soup topped with black truffle slices. This is followed by, the tuna and scallop tartar with ginger, all arranged in a pretty flower. The main course is a choice of seared swordfish fillet with pumpkin puree and cinnamon, or a tender braised beef (oyster blade cut) with an artichoke and peppercorn sauce. Wind down the meal the French way, with a slice of Reblochon cheese, paired with the deli-

cious onion and ﬁg chutney. Sweeten your evening with the exquisite 100% passion chocolate, a delectable combination of passion fruit mousse with a chocolate crust.

BRAISED BEEF

Maison Francaise, 5 Jalan Changkat Kia Peng, Kuala Lumpur. Tel:03-21441474.

REBLOCHON CHEESE

EDITORIAL NOTE February is not only the month we celebrate Chinese New Year but it is also the time for romance. With Valentine’s Day next week, get ready by baking up a storm with our heart shaped brownies, or a simple yet delicious chocolate peanut butter rice crispies.

of Chef Yutaro Tsuchiya, whose mentor is Iron Chef Hiroyuki Sakai. Specially for Valentine Day’s dinner, Chef Yutaro has devised a menu of their specialties for RM160++ per person. This includes their signature Doraku Tuna Tataki made from fresh ahi tuna tossed with sweet onion, seaweed mix and nuts marinated with a special sauce, garnished with crispy

by Lee Khang Yi

ry on one plate, together with a choice of coffee or tea with petit fours. Il Lido, 183, Jalan Mayang (off Jalan Yap Kwan Seng), Kuala Lumpur. Tel:0321612291 or email reservations@il-lido.com.my.

R = ROMANCE

100% PASSION CHOCOLATE

LOVE, JAPANESE STYLE FOR an Asian twist to your Valentine celebrations, how about dining at Doraku? Located on Jalan Sultan Ismail, this Japanese chain restaurant’s concept was a brainchild of Kevin Aoki, whose father was the founder of the famous Benihana chain in United States of America. The restaurant serves Japanese food with a Latin twist under the tutelage

IMPRESS your date in Il Lido with soft lights and exquisite Italian fare by Chef Andrea Zanella. His romantic four-course “His” and “Hers” Valentine’s Day menu for RM280++ per person, will have your loved one reminiscing of the good life. The menu kickstarts with a robust Seared wagyu beef carpaccio with grain mustard, spring rocket and Parmesan foam for him, while she savours the elegant Roasted Hokkaido scallop with cauliﬂower cream and black trufﬂe. Renowned for his homemade pastas, Chef Zanella, serves a King crab crespella or Italian crepes with a decadent Moluga caviar sauce and chives for the gentleman. The lady will love the Cappellacci stuffed with goose liver, and served with a pumpkin sauce and balsamic vinegar. For a perfect sweet ending, when everything comes together as one, enjoy the sensuous chocolate, passion fruit and strawber-

WOO your sweetheart with creamy chocolate from ROYCE’. The Japanese chocolatier presents their signature R Chocolat, for the special day. These Hokkaido-made dainty bites in a shape of the alphabet R will spell out your love. Expect to bite into an assortment of creamy centers, with ﬂavours such as tart lemon, sweet strawberry, aromatic hazelnut paste and milk cacao cream. The chocolates are packed in heart shape ROYCE’ romance boxes, and available in two sizes, large and small. The large size consists of 30 pieces of chocolate, and retails for RM99, while the smaller size with 10 pieces of chocolate is available for RM28.

The promotion is on from today onwards to February 14 at all ROYCE’s outlets located at Isetan Suria KLCC, Bangsar Village, The Gardens Mall, Ben’s Independent Grocer at Publika, Tropicana City Mall and Empire Shopping Gallery.

CALIFORNIA ROLLS

green onions and spring mix. this set. Cool off the The menu also includes yellow- meal with matcha ice tail ceviche, and baked mus- cream topped with sels, a signature menu item sweet red beans . made from chopped green There is also bottommussels, tobiko, scallions, and less libations, in the bonito ﬂakes. You will also be form of sake. Booking served with three varieties of is advisable to avoid any sashimi and ﬁve types of nigiri disappointment. sushi. Complimentary heartshaped California rolls will also Doraku, Lot MO3A, Life Centre, 20, Jalan Sultan Ismail, Kuala be served for diners who order Lumpur. Tel: 03-21814828

Crave Editor

For those looking to impress, you can take a pick from an Italian place, or an ooh-la-la French restaurant set in a beautiful black and white bungalow. For those who prefer something different, go for Doraku with its seafood centric menu. There’s even a bit of sweet romance

going on with ROYCE’ chocolates. On the dining front, we don’t forget Chinese New Year, as our columnist Eu Hooi Khaw checks out the lap mei fan and pomelo salad offerings at Oriental Cravings. The place is her must-go spot in the mall for good food. We’re also excited

about Mustafa Jones where BBQ ribs rule! The place may be a little far from home, but so worth the journey.Keep in touch by emailing me at khangyi@mmail.com.my. Gong Xi Fa Cai and Happy Valentine’s Day!

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

FRIDAY 8 FEBRUARY 2013

BRING ON THE BBQ IT’S FRIDAY NIGHT and we’re lost in Taman Melawati. Our quest for the night was the urban legend of Mustafa Jones Southern BBQ. After a few turns within the square, we found Warung Kayu Manis with its telltale smokiness aura. The BBQ joint, housed within this no frills coffee shop, rolls out delicious burgers, steaks, and beef ribs. Opened since 2009, it is run by Mustafa Jones and his Malaysian wife, Molly. The Arkansas native moved to Kuala Lumpur during the 2008 recession. The tall African-American picked up the tongs to first start a roadside stall in Taman Permata. Nowadays, he shares the space within this Malay

restaurant. The couple also offer catering for BBQ parties, serving up items like steaks, mini burgers, BBQ chicken, salads and desserts. Once you place the order, expect to wait for 20 minutes, as each item is grilled to perfection with charcoal, hence you get an undeniable smoky taste. Wait for the Thursday to Saturday, for their weekend special, in the form of BBQ Beef Ribs (RM25). These lip-smacking ribs can give any renowned American restaurant a serious run for their monies. The tender meat is aromatic with a slick of the homemade BBQ sauce. One taste of the fabulous ribs got our tongues wagging on social media. As messages pinged on whatsapp, plans were already being made for a repeat visit to sample the rib tickling item again. Jones also churns out BBQ lamb shoulder, that is worth

BBQ BEEF RIBS

LAP MEI FAN

THE GRILL MASTER, MUSTAFA JONES

BBQ BURGER

BBQ CHICKEN WING

BBQ LAMB SHOULDER

getting your hands dirty for the juicy meat, with an smoky aroma. Up high on the smoky scale, is the Chicken Wings (RM10 for 3 pieces, RM15 for 5 pieces). These succulent wings wings are slathered with BBQ sauce to make them oh-so delicious! Seconds were even ordered for takeaway. Most diners rave about the burgers but its a shade less juicy

FAMILY FAVOURITES ORIENTAL CRAVINGS is a restaurant I have been countless times. Sometimes I will bring my friends who have settled overseas to dine here, whenever they crave for some well-cooked home-styled dishes. The restaurant prides itself for MSG-free Chinese fare, using tried and tested family recipes, all prepared from scratch. With Chinese New Year round the corner, the restaurant is offering special items such as Lap Mei Fan and pomelo salad. The Pomelo salad (RM21.90) is one you yearn for after one taste. It is a mélange of the sweet tasting pomelo, crunchy bits of deep fried cuttlefish, sliced shallots, bird-eye chillies, and slivers of torch ginger flower or bunga kantan, all tossed together with a piquant lime juice and fish sauce dressing. A generous sprinkling of crushed toasted

THE MALAY MAIL

compared to the new burger joints. Nevertheless, its still head and shoulders above the roadside stalls, with its thick homemade beef patty and smoky taste. So move over Michael Jackson, as there’s another MJ that has won my tummy, with the finger-licking ribs. MJ Burger and BBQ, Restoran Kayu Manis, B1G-3, Jalan Taman, Pusat

Komersil Gaya, Bandar Baru Melawati, Taman Melawati, Kuala Lumpur. Tel: 017-2526610. Open: 6.30pm to 11pm (Tuesday to Thursday), 6.30pm to 12am (Friday and Saturday). Closed on Sundays and Mondays.

LEMONGRASS CHICKEN

POMELO SALAD

peanuts and sesame seeds, and a topping of fresh mint leaves complete this delicious seasonal salad. Sadly, the dish is only available during this season. The restaurant owner is fussy about the pomeloes used in the salad, preparing it only with the sweet juicy pomeloes from Tambun, Ipoh. Rather than one big pot, the Lap mei

fan (RM20.90) appears as a single portion of steamed rice with slices of various waxed meats and dried oysters, with romaine lettuce at the side. Each grain of rice is well infused with the delicious drippings of the lap cheong, liver sausage and waxed duck. I would have liked it better though if the rice was a long grain variety. The Steamed fish head with chee cheong fun (RM19.90) is a dish full of hearty flavours. The meaty garoupa fish head is cut into chunks and steamed with fermented black beans, shiitake mushrooms, bird-eye chillies, lots of ginger and garlic and a dash of Chinese Shaoxing wine. I loved the silky rice flour rolls drenched in the intense ginger sauce, punctuated with heat from the chillies. Rice wine chicken

(RM31.90 for a large portion) is my all-time favourite here. The home-brewed rice wine is a tricky thing to make, as it can turn sour for no reason. The restaurant uses a mild sweet rice wine with a heady aroma to produce a comforting dish. Dig deep into the claypot, and you will also find kampong chicken cut into pieces, wood ear fungus, fragrant ginger, and a fluffy omelette, which soaked in all the flavours of the beautiful wine. You can also have this rice wine chicken with mee sua; I can tell you that having this just once is not enough! Everyone talks about their favourite place for chilli crabs; this could well

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be the place for Chilli prawns (RM36.90). The prawns are drenched in a hot, sweet and sour sauce, with streaks of beaten egg in it. Toast was served on the side to dip with this irresistible sauce. The Lemongrass chicken (RM18.90) made delicious juicy bites, as the deboned chicken leg was marinated with lemongrass paste and deep fried. Here’s the place for Fried Hokkien Mee (RM14.90) if you don’t want to suffer the heat and discomfort at the hawker stalls. The yellow noodles are well braised in the dark soy sauce together with prawns, pork, liver, squid and of course crispy lard bits. Each strand of noodle glistened with

this dark sauce, retaining its bite while delivering all those rich, smoky and wonderful flavours you would associate with Hokkien noodles. Rounding off the meal was their Cendol (RM5.50), a version I love for its thick and almost gooey gula Melaka syrup drizzled over the shaved ice, and the smooth intensely pandan flavoured strands. Oriental Cravings, 359, Ground Floor, Rainforest, 1 Utama Shopping Centre, Petaling Jaya. Tel: 03-7727 2581. Open: 11am to 9.30pm (Mondays to Fridays). 10.30am-9.30pm (Saturdays and Sundays).