54 minute read
Malaysia
Kuala Lumpur June 14 & 15, 2014 Berjaya University College of Hospitality Kuala Lumpur, Malaysia
Flavour, tradition, fusions and tea – these were the ingredients that won everybody’s attention at the Dilmah Real High Tea Challenge 2014 Malaysia. It was the very first time the country took part in this unique event and this year promised many more tea-inspired prospects for the country in the years to come. The competition took place on the 14th and 15th June at the
Berjaya University College of Hospitality in Kuala Lumpur.
Usmarini binti Amril and Yam An Nie from Shangri-La Hotel Kuala Lumpur were crowned the National Winners. Their in-depth understanding of the character of tea and their ability to draw on and pair with tea, inspired by the nuances of their own tea culture in order to showcase this versatile herb in the best light possible made them stand out from among 13 other teams from 12 top hospitality venues across Malaysia.
It was interesting to see how the vibrant street food culture of the nation as well as its more refined food trends were elegantly blended in with the multilayered flavour shades of tea. The judges, Bernd Uber - recipient of the prestigious Sidney Taylor Memorial Black Hat Award, Dilhan C. Fernando - son of Dilmah Founder Merrill J. Fernando and Director of the Dilmah School of Tea, Chef Malcom Goh - Culinary Executive/Supervising Chef at the Berjaya University College of Hospitality and host of his own show “Back to the Streets” and KK Yau - Executive Chef of Dorsett Regency Hotel Kuala Lumpur were impressed with the way in which these delicacies managed to capture and showcase the authenticity of tea.
Shangri-La Kuala Lumpur (National Winner)
A hidden paradise in the heart of a bustling metropolis, Shangri-La Kuala Lumpur lives up to its legendary hospitality to deliver an unforgettable experience. Their afternoon tea is said to be the best in town. No wonder the team claimed the title of the National Winner at the Dilmah RHT Challenge Malaysia. Represented by Usmarini binti Amril & Yam An Nie.
PRECIOUS – A REAL HIGH TEA
YUZU CHEESECAKE
DILMAH GREEN TEA WITH JASMINE FLOWERS, POMELO, HONEY & LEMONGRASS
SMOKED FIVE-SPICE DUCK ON MANTOU paired with SPICES ORANGE WATTE
DILMAH UDA WATTE SINGLE REGION CEYLON TEA WITH ORANGE PEEL & SELECTED SPICES
CHOCOLATE FINANCIER WITH PISTACHIO paired with DILMAH THE ORIGINAL EARL GREY
TEA INFUSED
CEYLON GINGER TEA SALMON CORNETS
CEYLON SOUCHONG TEA MOUSSE
WITH HAZELNUT DACQUOISE
YUZU CHEESECAKE WITH ORANGE MARMALADE TART
Yuzu Cheesecake 900g Philadelphia cheese or any other full-fat soft cheese 250g golden caster sugar 3 tbsp plain flour 3 tsp yuzu juice 3 eggs 1 egg yolk 280g soured cream
Sable Breton Tart 256g plain flour 1 tbsp baking powder 227g unsalted butter, softened 168g sugar 1 tsp salt 5 egg yolks
Orange Marmalade 5lb ripe oranges 6 cups sugar 3 pint jars with sealable lids 1. Blend cream cheese and sugar together in a food processor or with a medium-speed electric mixer until smooth. 2. Add eggs one at a time, blending well after each addition. 3. Add soured cream and yuzu juice. Blend well. 4. Pour the filling over the sable crust evenly.
1. Sift the flour and baking powder together and set aside. 2. Working in a mixer fitted with the paddle attachment, cream the butter until it is soft and smooth. Add the sugar in a slow, steady stream, followed by the salt, and continue to beat, scraping the bowl when needed, for about 3 minutes or until the mixture is light, pale and fluffy. 3. Add the yolks and beat to incorporate. At this point the mixture should be light, creamy and satiny. Remove the bowl from the mixer and working with a large rubber spatula fold in the sifted dry ingredients taking special care not to overwork the dough. 4. Divide the dough in half. On a smooth surface, such as marble, mould each half into a log with a diameter of about 1 ½ inches. The dough is going to be baked inside muffin tins, so you might have to adjust the thickness of the logs to the size of the tins/moulds. Wrap each log in a double thickness of plastic wrap and chill for at least 4 hours. 5. Use a knife to cut the thickness of the dough. Lay in the muffin tins or a dome silpat. Bake it at 160°C for 15-18 minutes or till lightly golden around the edges. 6. Centre a rack in the oven and preheat the oven to 165°C. Put the sable in to bake, pour in the yuzu cheesecake mixture to bake.
Requires approximately 8-10 minutes. 7. Remove from the mould and let it cool on a wire rack.
1. Wash and dry the oranges. Use a sharp vegetable peeler or paring knife to remove the brightly coloured zest – and only the brightly coloured zest – from the oranges. Be sure to leave behind any and all of the white pith directly underneath, it is very bitter. Chop the resulting zest – bigger pieces for chunkier marmalade, ribbon-like strips for a more spreadable result. Set zest aside. 2. Cut the ends off the zested oranges and then, working with one orange at a time, cut off the thick white pith from around each orange. Working over a bowl to catch the juices, hold a fully peeled orange and use a sharp knife to cut out each section from the membrane holding the sections together. 3. Squeeze any juice out of the membrane once you’ve cut out all the fruit. Set the membrane aside, along with any seeds – the pectin in these will help “set” the marmalade later. Combine the zest, fruit, juice, 4 cups of water, and sugar in a large heavy pot and bring to a boil.
JASMINE BATRISYIA – SUMMER MOCKTAIL
10ml honey 1 stick of lemongrass, chopped 200g local fresh pomelo 60ml Dilmah Green Tea with
Jasmine Flowers (brewed as per pack instructions) 4. Meanwhile, lay a double layer of cheesecloth in a medium-sized bowl and put membranes and seeds in the bowl. Lift the corners and tie the cheesecloth into a bag to hold the membranes and seeds. Add this “pectin bag” to the pot. While the mixture comes to a boil, put a canning kettle full of water on to boil if you’re planning to can the marmalade. In any case, put a few small plates in the freezer to chill them. When the water boils, use it to sterilize the jars and lids. 5. Bring marmalade to 220°F and hold it there for 5 minutes. Be patient, this can take quite awhile. Put a dollop of the mixture on a chilled plate, swirl the plate to spread the mixture a bit, and drag your finger through the mixture. A set mixture will hold a clean track behind your finger. 6. Remove pectin bag, squeeze out any marmalade in it back into the pot before discarding the bag. Take the marmalade off the heat and let sit 5 minutes. Set up clean jars next to the pot. 7. Stir marmalade to distribute the zest evenly. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. Put lids on the jars.
1. Shake and double strain into a glass.
SMOKED FIVE-SPICE DUCK ON MANTOU
5-Spice Duck 2 pcs large duck breasts with the skin on 1 tbsp 5-spice powder 1 tbsp white rice 1 tsp kosher salt 4 pcs mantou Olive oil 1. Dry duck breasts thoroughly with paper towels. Using a very sharp knife, score fat side of duck in a diamond pattern, making slashes about 3/4 inches apart, to allow fat to render easily. Put 1 tbsp each 5-spice and kosher salt. Sprinkle powder on the fat side of duck and pat in so that it sticks. Dredge underside of duck with any spilled powder. 2. Preheat oven to 450°F. Heat a cast-iron pan (or other heavy, ovenproof pan) over high heat for 1 to 2 minutes, until it’s nice and hot but not smoking. Gently place duck, skin side down, in pan.
Reduce heat to low and cook 15 to 20 minutes, or until most of the fat has rendered and has formed a crisp, deeply browned crust (it will look brown rather quickly due to the spices, but keep going until it’s crisp). 3. Season the meat side of duck with a little kosher salt and, using tongs, gently turn over. Slide pan into oven and roast for 4 to 5 minutes for medium-rare, or a few minutes more for medium or well done (cut to check). Avoid overcooking as will make the meat tough. Remove duck from oven and transfer to a cutting board to let rest 5 minutes. 4. Meanwhile slice the mantou. Heat up a pan, drizzle with some olive oil and pan fry on both sides. Remove from the pan when they turn golden brown.
To be Tossed with Duck 80g cucumber, julienne 10g spring onion, julienne 10g red chilli, julienne 5g sesame seed 20ml sesame oil 50ml Hoisin sauce 5g garlic chips
Hoisin Sauce 4 tbsp soy sauce 1 tbsp black bean paste 1 tbsp honey 2 tsp white vinegar 1/8 tsp garlic powder 1/8 tsp onion powder 2 tsp sesame oil 1 tsp Chinese hot sauce 1 clove garlic 1. Slice duck thinly. Toss with the Hoisin sauce, cucumber, spring onion sesame oil, and place on top of the mantou. Garnish with a bit of julienned spring onion, garlic chips and red chili.
1. Place all ingredients in a mixing bowl and whisk until it emulsifies.
SPICES ORANGE WATTE
150ml Acqua Panna water 10ml honey 2 star anises 2 pods cardamom 2 cloves Orange peel Cinnamon 1. Brew the tea and spices in hot water. 2. Zest the orange peel over and serve in a teacup. 3. A hot drink for a rainy day inspired by mulled wine.
CHOCOLATE FINANCIER WITH PISTACHIO
150g 65% cocoa dark chocolate 150g heavy cream 55g powdered sugar 60g butter (melted) 40g flour 40g ground almonds 1/2 tsp baking powder 3 egg whites
2g (1 tea bag) Dilmah Earl
Grey Tea 220ml natural spring water 1. In a heavy-bottomed saucepan, heat the cream to the boiling point, pour over the chocolate and let sit for 2 minutes. Gently stir to melt the chocolate and cream together until smooth. 2. In a separate bowl, combine the powdered sugar, flour, ground almonds, and baking powder. 3. In a small bowl, beat the egg whites for a minute, just to break them up. Add them to the flour mixture carefully, and before they are completely incorporated, add the melted butter. 4. Finally, fold in the chocolate/cream mixture and fold until smooth.
Divide the batter into the moulds (preferably coated with cooking spray or butter), and bake at 170°C for 15 to 20 minutes. 5. Let cool for 5 minutes before you un-mould them. Cut into desired shape, brush the sides of the financier and let it set. 6. Sprinkle some pistachio on the financier. Garnish with choc stick and gold leaf.
1. Bring spring water to the boil (100°C). Pour on the tea. 2. Let it brew for 3-5 minutes. 3. Serve hot. 4. Depending on your taste preference you can add honey or lemon.
Some also like to take this tea with some warm milk.
Note: If you are brewing in a pot add an extra teaspoon of tea or a tea bag for the pot.
DILMAH THE ORIGINAL EARL GREY
DILMAH CEYLON GINGER TEA SALMON CORNETS
Dilmah Ceylon Ginger Tea
Salmon 120g fresh salmon fillet 500ml fresh water 20g Dilmah Natural Ceylon
Ginger Tea 30g salt 20g sugar 5g black peppercorn 10g ginger, sliced
Cornets 80g flour 4g salt 14g sugar 70g egg white 2g Dilmah Natural Ceylon
Ginger tea leaves, chopped (from the tea to brine) 80g butter
Tea Caviar 500ml Dilmah Natural
Ceylon Ginger Tea 2g Textura Algin Calcic water 2 litres water 8g Textura Calcic
Assemble 1. Heat up the water and remove from the heat. Pour on the tea leaves and let it steep for 3-4 minute to get a more intense flavour. Then put in all the remaining ingredients. Place the salmon in brine for few hours. Remove it and pat dry with a paper towel. 2. Place the fish in a vacuum bag, seal the bag and place in a thermo circulator at 56°C for one hour. Remove from the water and ice bath.
Slightly sear the fish to get the caramelised surface. Remove from the pan and place in a blast chiller. After it has cooled down, roughly flake the fish. Set aside.
1. Mix all the dry ingredients and whisk in the egg white. 2. When both are well combined, whisk in the butter and tea leaves. 3. Cut out using a stencil and spread it on a silpat. 4. Bake at 170°C for few minutes or until it turns a nice brown. Remove from the oven. 5. While it’s hot roll it on a cornet mould and set it.
1. Take the tea and using a hand blender, blend in the Textura Algin.
Set aside. 2. Using a hand blender blend the water with the Textura Calcic to make a calcic bath to drop the tea caviar. 3. Using a syringe slowly drop the mixture in the calcic water to form the caviar. 4. Remove from the calcic bath and rinse it with fresh water. Set aside.
1. In a mixing bowl place the flaky salmon and drizzle with olive oil and season to taste. Add in some chopped chives and sundried tomato.
Place the mixture in the cornets and top with caviar, frisée and chives stalk.
CEYLON SOUCHONG TEA MOUSE WITH HAZELNUT DACQUOISE
Souchong Chocolate Mousse 6oz good quality chocolate, 70%, chopped 6 large egg yolks 1/4 tsp salt 3 tsp gelatin powder 1/2 cup Dilmah The First
Ceylon Souchong Tea (cold brewed strong at 2 tsp to 200ml water) 1 cup sugar 2 cups heavy whipping cream
Hazelnut Dacquosie 1 cup hazelnuts, toasted and skinned 2 tbsp cornstarch 1 ½ cups confectioner’s sugar 4 tbsp confectioner’s sugar 6 egg whites 1/2 tsp cream of tartar
Dark Chocolate Glaze 2 oz bittersweet chocolate, chopped 2 1/2 oz unsweetened chocolate, chopped 3/4 cup heavy cream 3/4 cup plus 2 tbsp sugar 4 tbsp unsalted butter, at room temperature Salt 1. Heat the cream to 200°F or just before a boil. Add the tea and steep for 15 minutes. Strain and return the cream to the burner and add the chocolate to melt. Add the Souchong infused cream, and when the chocolate is melted and completely mixed in the cream, place the mixture in a bowl of ice to chill. Add ice as needed. When completely cool, whip with an electric mixer. 2. In a separate bowl (preferably metal and completely dry and cool) whip the egg white. Gently fold the whipped egg white into the whipped chocolate and cream mixture. 3. Place in small rectangular silpat to let it set. After it’s set remove from the silpat and it’s ready to be glazed.
1. Preheat oven to 300°F. Line 2 large cookie sheets with foil. Outline 2 circles on foil on each sheet using an 8-inch round cake pan as a guide and a toothpick. In a food processor with the knife blade attached or in a blender, grind hazelnuts, cornstarch, and 3/4 cup confectioner’s sugar until the nuts are ground. 2. Use a large bowl to beat egg whites and cream of tartar at high speed until they form soft peaks. Sprinkle 3/4 cup confectioner’s sugar, 2 tablespoons at a time, into egg whites beating well after each addition. Beat until sugar dissolves and whites stand in stiff, glossy peaks. 3. With a rubber spatula, fold hazelnut mixture into egg whites. With metal spatula, spread one fourth of the meringue mixture inside each circle on cookie sheets. Bake meringues for 45 minutes. Turn oven off and leave in oven 1 hour to dry. Once they cool down, cut into the shape of the mousse. Set aside.
1. Place the chopped chocolates in a medium size bowl. In a small saucepan, combine the heavy cream with the sugar and cook over moderate heat, stirring, until the sugar dissolves. 2. Pour the warm cream over the chocolate and let stand until melted, (about 5 minutes). Whisk until smooth. Whisk in the butter and a pinch of salt. Let the dark chocolate glaze cool until slightly thickened, (for about 15 minutes). 3. Place the mousse on a wire rack and slightly pour over the glaze to cover the mousse. Let the remaining glaze drip and set. Pour the glazed chocolate mousse on the hazelnut dacqouise and place the cocoa nibs in a line.
Dorsett Regency Kuala Lumpur (Gold Winner)
Located in the heart of Kuala Lumpur’s Golden Triangle Dorsett Regency is a stone’s throw away from Malaysia’s finest shopping malls, eateries, tourist and entertainment spots. Don’t forget to indulge in some afternoon tea at the Checkers Café. Represented by Sabri Norizan & Ng Wai Kit.
ASIA MEETS BRITAIN
HOME-MADE CHARCOAL BAGEL
WITH SMOKED SALMON paired with APPLE HERB TEA
ÉCLAIR
STUFFED WITH VIRGIN PINA COLADA CUSTARD paired with COCONUT GREEN TEA
PASSION FRUIT & MANGO INDULGENCE
FRESH MANGO TART TOPPED WITH PASSION & MANGO PARFAIT FINISHED WITH CHOCOLATE GLAZE paired with DILMAH THE FIRST CEYLON SOUCHONG TEA
TEA INFUSED
KULFI STONE
ROSEMARY & PEPPERMINT CRÈME BRÛLÉE
ROSEHIP & HIBISCUS MACARON
SALMON CHARCOAL BAGEL
Charcoal Bagel 250g bread flour 250g cake flour 50g sugar 50g egg 15g yeast 6.6g format 10g salt 300ml milk 2.5g charcoal powder 50g sesame seeds, black and white 6 slices smoked salmon 10g fresh mesclun salad 5g mayonnaise 1 gherkin 1 onion, cut into rings
2 tsp Dilmah Ceylon Cinnamon
Spice Tea 200ml apple juice 1 stick cinnamon stick 1 tbsp honey 400ml water 1. Place all ingredients in a mixing bowl except the sesame seeds. 2. Beat until it forms a dough. 3. Shape as desired. 4. Rest the dough for 20 minutes. 5. Bake in the oven for 10 minutes at the temperature of 200°C
To Assemble 1. Slice the bagel at the centre into 2 parts. 2. Place the fresh mesclun salad on the base of the bottom part. 3. Roll the smoked salmon together with a gherkin slice in the centre. 4. Place the salmon on the fresh mesclun salad. 5. Finish off with the onion rings on top of salmon and cover with the other half of the bagel (top part). 6. Serve fresh.
1. First, pour 400ml of boiling water into a clean, dry ceramic teapot containing 2 teaspoons of tea. Stir once and allow to be infused for 3 minutes before straining. 2. Boil the apple juice, cinnamon stick and honey in a separate pan for 2 minutes and strain. 3. Mix 30ml of the juice with tea and serve.
APPLE HERB TEA
VIRGIN PINA COLADA CUSTARD
Choux Paste 250ml milk 250ml water 8g salt 200g butter 300g cake flour 500g egg
Custard 150g custard powder 250ml pineapple essence 100ml coconut milk 50ml sweet cream
Croguelin 145g butter 100g brown sugar 180g cake flour 10ml vanilla essence 5ml colour
Garnish Dried pineapple Coconut chunks
1 stick lemongrass 50ml fresh coconut water 200ml Dilmah Moroccan Mint
Green Tea Ice cubes 1. Cook milk, water, salt and butter in a pot. 2. Once it reaches the boil, stir in the flour into the mixture. 3. Beat in a mixer until cool. 4. Add in the egg and mix until it becomes a paste. 5. Pipe the paste on to the tray. Top with the croguelin. 6. Bake at 190°C for 30-35 minutes.
1. Beat the sweet cream. 2. Mix all ingredients into a paste.
1. Mix all ingredients until the mix becomes a paste. 2. Spread on the baking parchment paper. Chill. 3. Cut into shape, place on the choux pastry and bake.
To Assemble 1. Cut the éclair in half. 2. Pipe the cream on to the bottom part. 3. Sprinkle with coconut chunks. 4. Place the top part of éclair and garnish with dried pineapple to serve.
1. Brew the tea, strain and leave it to cool separately. 2. Then boil the fresh coconut water and lemongrass for 2 minutes and leave it to chill. 3. Put the tea, coconut water and ice into the shaker and shake well. 4. Pour into a glass, garnish with mint leaves and serve.
COCONUT GREEN TEA
DILMAH FIRST CEYLON SOUCHONG TEA
2 tsp Dilmah The First Ceylon
Souchong Tea 400ml water
PASSION FRUIT & MANGO INDULGENCE
Parfait
250g mango purée 250g passion fruit purée 225g sugar 50g gelatin 1ml whipping cream, semi whipped
Chocolate Glaze 250ml water, hot 360g icing sugar 50g glucose 240ml cooking cream 120g cocoa powder 10g gelatin 40ml water (cold)
Sugar Dough Icing sugar Butter Cake flour Vanilla essence Egg
Garnish Chocolate curls Fresh mango cubes Lemon juice Gold leaf 1. Pour 400ml of hot water into a ceramic teapot that has 2 teaspoons of Dilmah Ceylon Souchong tea. 2. Allow the tea to steep for 5 minutes before serving. 3. Given its strong, smoky character, this tea is recommended to be taken without milk or sugar.
1. Cook the purée together with the sugar. 2. Bloom the gelatin and melt it. 3. Add to the purée mixture. 4. Fold in the cream. 5. Pour into the desired mould. Chill.
1. Cook all the ingredients in a pot except the gelatin and the cold water. 2. Bloom the gelatin in cold water. 3. Add to the cooked mixture. Let it cool down to room temperature before using.
1. Cream the sugar with the butter. 2. Add the egg and the vanilla essence. 3. Lastly add in the flour and mix well. 4. Chill before use. 5. Shape into tart. 6. Bake in oven at 180°C for 12-15 minutes.
1. Fill the tart shell with fresh mango cubes. 2. Glaze the parfait with the chocolate glaze. 3. Place the parfait on top of the tart shell. 4. Garnish with a chocolate curl and gold leaf.
To Assemble
KULFI STONE
Kulfi 20g Dilmah The Original
Earl Grey Tea 300ml water 300ml whipping cream 200ml condensed milk 1 tsp honey 10g pistachios, chopped
Garnish White chocolate Pistachios, chopped
Macaroon 200g egg white 200g icing sugar (1) 50g sugar 250g ground almond 250g icing sugar (2) 10ml red colouring
Jelly 500ml water 30g Dilmah Natural Rosehip with Hibiscus Tea 50g jelly powder 20g honey
Ganache 500ml cream 500g dark chocolate 50g butter 1. Brew the tea with the water. Let it cool. 2. Cook the cream, condensed milk and honey. Let it cool. 3. Mix the ingredients together with the pistachio nut. Churn in the ice cream maker. 4. Coat the kulfi with the chocolate and sprinkle with pistachio nuts.
ROSEHIP AND HIBISCUS MACARON
To Assemble 1. Whip the egg white, icing sugar (1), and sugar until it forms stiff peaks. 2. Mix the dried ingredients. 3. Fold in the dry ingredients into the meringue to from a batter. 4. Pipe on to the tray into desired shape. 5. Bake at 160°C for 25-30 minutes.
1. Brew the tea with water. Let it cool slightly. 2. Strain the tea. 3. Add the honey together with the jelly powder.
1. Cook the cream. 2. Pour the cream over the chocolate and butter. 3. Mix well. Let it set at room temperature before use.
1. Pipe the ganache onto one half of the macaron. 2. Place the jelly at the centre of the macaron. 3. Sandwich the macaron.
ROSEMARY AND PEPPERMINT CRÈME BRÛLÉE
Brûlée 1000ml cream 180g sugar 12 egg yolks 200ml water 20g Dilmah Rosemary with
Peppermint
Garnish Brown sugar Raspberry
To Assemble 1. Brew the rosemary and peppermint infusion in boiled water. Set aside. 2. Cook the cream with the sugar. 3. Strain the infusion and mix with the cream. 4. Add egg yolk into the cream mixture. 5. Pour into the mould. Bake at 170°C for 20-25 minutes. 6. Chill in chiller after it cools down at room temperature.
1. Caramelise brown sugar on top of the brûlée using a torch. 2. Garnish with raspberry on top.
Datai Langkawi (Gold Winner)
Situated on the mystical island of Langkawi, the Datai Langkawi enjoys the embrace of the lush rainforest and offers stunning views of the breathtaking Andaman Sea. Rekindle your spirit and reignite your soul in this serene natural haven. And their afternoon tea is an absolute must-have if you are staying in the island. Represented by Suzana Usulddin & Junvy Rigor De La Torre.
“TEH”
COCONUT PARFAIT CENDOL WITH MANGO CREAM paired with DILMAH THE ORIGINAL EARL GREY
GULA MELAKA SCONES
SERVED WITH SAGO CRÈME CHANTILLY paired with DILMAHSURI
OTAK OTAK MILLE FEUILLE paired with PEACH HALIA COOLER
TEA INFUSED
CEYLON CINNAMON ROTI JALA CRÊPE – GATEAU
WITH PURE PEPPERMINT AYAM SALAI PÂTÉ
ROSE & FRENCH VANILLA CHOCOLATE FONDANT GORENG WITH ROSE TEA CAVIAR
COCONUT PARFAIT CENDOL, MANGO CREAM
Coconut Parfait 65g sugar 25g glucose Water 3 egg yolks 375g whipped cream 125g coconut purée 10g gelatin powder
Coconut Sponge 150ml egg white 130g sugar 30g cake flour 60g icing sugar 60g dry coconut
Gula Merah Gelee 200ml water 150g Gula Merah 4g gelatin powder
Cendol Pearls 300ml water 150ml sugar 4g Algina powder 2-3 drops pandan essence 10g Clorur powder
Mango Cream 300g whipping cream 100g mango purée 7g vanilla powder 50g sugar
Assembly 1. Set aside egg yolks in a mixing bowl. Cook sugar, glucose and water to 121°C. Gradually add this to the egg yolks and set the mixer on at medium speed. Beat until fluffy and light. Allow to cool. Whip cream to stiff peaks. Fold the egg mixture into the whipped cream. 2. Separately bloom gelatin. Boil coconut purée and mix the bloomed gelatin into the purée. Add this to the cream and egg mixture and pour into prepared moulds lined with coconut sponge.
1. Make a meringue with egg white and sugar. 2. Mix and sieve the dry ingredients. 3. Gradually fold in the dry ingredients into the meringue. Spread the mix on a baking tray lined with baking sheet and bake at 170°C.
1. Bloom gelatine in cold water and set aside. Boil Water and dissolve the Gula Merah until all of it is dissolved thoroughly. Take off the flame and dissolve the gelatin in the mixture and allow to cool.
1. Bring water, sugar and vanilla to the boil. Add the pandan essence.
Then incorporate the Algina and green colouring. Allow to cool. 2. In another pot mix cold water with the Clorur. 3. Strain the first mixture into a piping bag. Make a very small hole.
Pipe drop by drop into the cold water containing the Clorur to form the cendol caviar. Once formed clean the caviar with a sieve in a bowl of cold water and ice.
1. Bloom gelatine and keep aside. Boil mango puree and dissolve the gelatine until completely dissolved. Allow to cool. 2. Whip cream to stiff peaks and then fold in the cooled mango puree into the cream
1. Line a suitable mold with the coconut sponge. Pour the prepared coconut parfait into it and freeze until set. 2. Using a round-cutter make two holes to accommodate the cendol pearls in one and the gula merah gelee in the other. 3. Make a quenelle of the mango cream. Serve chilled.
THE ORIGINAL EARL GREY TEA
4g Dilmah The Original Earl Grey
Tea 400ml natural spring water 1. Bring 400ml of spring water to the boil. 2. Pour the Earl Grey Tea placed in a pot. 3. Let it brew for 3-5 minutes. Serve hot. 4. Brown sugar or honey can be added as per taste.
GULA MELAKA SCONES, SAGO CRÈME CHANTILLY
DILMAHSURI
Scones 50g bread flour 400g cake flour 150g sugar 75g soft butter 2 eggs 100g coconut milk 50g palm sugar syrup 35g baking powder
75ml Dilmah natural Rosehip with Hibiscus infusion 75ml Dilmah Rosemary with
Peppermint infusion 400ml natural spring water 15ml tangerine juice 15ml orange juice 1/2 slice fresh lemon 2 demi tasse spoons raw sugar
Sago Crème Chantilly 200g white chocolate 50g milk 300g whipped cream 2nos gelatin 150g cooked sago
Assembly 1. Combine and sieve all the dry ingredients together. Empty it into a mixing bowl with paddle attachment. Add the eggs and knead at a low speed until the eggs are well incorporated. 2. Mix the palm sugar syrup with the coconut milk. Add this mixture into the contents in the mixing bowl and let it run for a few minutes until you procure a firm yet soft doughy consistency. Chill the dough for 10-15 minutes. 3. Use a round dough cutter to cut the desired shape. Brush with egg wash and top with roughly chopped palm sugar. Bake at 240°C for 10 minutes.
1. Chop white chocolate and set aside. 2. Bloom gelatin in cold water. 3. Bring milk to a boil and melt the gelatin in it. Add the hot milk mix to the white chocolate to make a smooth ganache. 4. Fold in the whipped cream to the gananche until well incorporated. Lastly add cooked sago and chill until set.
1. Take a warm scone. Make a round garnish of baked spring roll sheet sprinkled with Dilmah tea and place the quenelle of the sago crème chantilly on it. 2. Garnish with a gold leaf and serve.
1. Brew 8g each of the infusions separately in 400ml each water for 3 minutes. Strain. Set aside. 2. Add raw sugar to the tangerine juice, and to this add orange juice.
Mix all together until the sugar has dissolved. Add the sliced lemon. 3. Follow up with 150ml of the mixed Dilmah infusions. 4. Serve hot.
OTAK OTAK MILLE FEUILLE
Otak Otak Mousse
100g prawn 100g fish 5g turmeric 2 lime leaves 5 green chillies 5g ginger flower 2 pcs lemongrass 2 tbsp coconut milk 5g salt 1g pepper 5g sugar 1 tbsp oil
90ml Dilmah Peach Tea 90ml Natural Ceylon Ginger Tea 400ml natural spring water 90ml apple juice 15ml grenadine syrup 4 demi tasse spoons raw sugar
Coconut Lemongrass Gelee 500ml coconut milk 1 lime juice 2 limes, zest 5g salt 12g gelatin powder
Sambal Udang Kelapa 1 clove garlic 200g whole dried red chilli 2 onions 100g prawns 5g salt 5g sugar 300g freshly grated coconut
Assembly
PEACH HALIA COOLER
1. Purée the fish and prawns to a fine paste. 2. In a pan heat oil and add turmeric, lime leaves, green chilli, ginger flower, lemongrass, pepper and sugar. 3. To this mixture add the fish & prawn purée. Then add the coconut milk and cook thoroughly until all the liquid has evaporated and a thick mass is formed. 4. Allow to cool thoroughly as the flavours become more pronounced.
1. Boil coconut milk with lemon zest and lemon juice. Care to be taken to ensure that the coconut milk doesn’t split. 2. Bloom gelatin on the side. Mix the bloomed gelatin with the hot coconut milk and mix well until completely dissolved. Allow to cool thoroughly.
1. Roast the dried red chilli. Once roasted, cool and deseed to reduce the pungency. 2. Cook the prawn with oil in a saucepan. Cool. 3. Once cooled take all the ingredients – the cooked prawns, garlic, onion, chilli, salt, sugar and freshly grated coconut, and blend well until it becomes a paste.
1. Layer the bottom of a pastry thing with thin baked sheets of puff pastry. Put the sambal udang kelapa to form a thin layer. 2. Top it with another thin sheet of puff pastry. Line the second layer with the coconut gelee and an equal amount of Sambal Udang
Kelapa. 3. Place another thin layer of the puff pastry and top it off with the otak otak mousse. To finish off layer the top with the puff pastry baked with seaweed. 4. Chill until set. Serve cold.
1. To make the tea, brew 8g each of the teas in 400ml water for 3 minutes and strain. Stir. 2. Mix apple juice, grenadine syrup, raw sugar and set aside. 3. Mix the two Dilmah teas. 4. Place everything in a cocktail shaker with about 8 cubes of ice. Shake using a cocktail shaker. 5. Serve chilled in a champagne flute.
PURE PEPPERMINT AYAM SALAI PÂTÉ, CEYLON CINNAMON ROTI JALA CRÊPE – GATEAU
Roti Jala 4 tsp Dilmah Ceylon Cinnamon
Spice Tea 170ml milk 2 whole eggs 5g turmeric powder 160g flour 4g salt
Pure Peppermint Ayam Salai Pâté 1 pulverized chicken breast 2 tsp Dilmah Pure Peppermint
Leaves Salt, to taste Pepper, to taste
Rendang Paste 1 onion 1 tbsp chopped fresh ginger 1 tbsp chopped galangal 1 tbsp chopped garlic 1 lemongrass stalk 1 tsp turmeric 6 long dried red chillies, soaked in water and chopped 2 tbsp sunflower oil 1 cinnamon quill 6 cardamom pods 4 Kaffir lime leaves Zest of a Kaffir lime 400ml coconut milk 1 tbsp tamarind paste 50g desiccated coconut flakes Coriander sprigs to garnish
Assembly 1. Combine all the ingredients and whisk until the batter is free of lumps. Strain the batter. 2. Fill a bottle with half of the batter. 3. Lightly oil the pan with vegetable oil. Gently squeeze the bottle and make a swirl around the pan. When the batter is set, fold into a shape of your choice.
1. Pulverize chicken breast with a steak hammer to flatten the meat.
Season with salt and pepper. 2. Place on a banana leaf, sprinkle with peppermint leaves and smoke for 15-20 minutes until done.
1. Place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies in a food processor and blend to form a smooth purée. 2. Heat a wok and add the oil. Fry the paste over high heat until the paste turns darker and is highly aromatic. 3. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for a minute. 4. Pour over the coconut milk and tamarind purée and bring to a gentle simmer. Aadd the Kaffir lime leaves and zest and mix until it all comes together and is dried out.
1. Cut the roti jala into small rounds. 2. Line a same sized mould starting with the roti jala and build with alternating layers of the smoked chicken and the Rendang paste with a Roti Jala layer in between each. This is done till we reach the top of the mould, similar to that of a timbale. 3. This should be wrapped rightly with a foil and a plastic wrap and kept in the freezer overnight. Once set, it’s ready to be de-moulded and served at room temperature.
ROSE & FRENCH VANILLA CHOCOLATE FONDANT GORENG, ROSE TEA CAVIAR
Chocolate Cream 300ml cream 3 tsp Dilmah Rose with French
Vanilla Tea 300g dark chocolate
Chocolate Batter
2 eggs 125ml milk 25g melted butter 125g cake flour 25g cocoa powder 1g salt 25g sugar 7g vanilla powder
Vanilla Sable Base 250g cake flour 100g icing sugar 200g butter 5g vanilla powder
Rose Tea Caviar 300ml water 150ml sugar 2 tsp Dilmah Rose with French
Vanilla Tea 1/2 vanilla pod 2 drops red food colouring 4g Algina powder 10g Clorur powder
Tuille Mix 100g melted butter 100g icing sugar 100g egg whites 100g cake flour
Assembly 1. Bring cream to the boil it. Allow the tea to steep in the cream. Strain. 2. Bring the cream to a boil again and pour over the chocolate to make a thick ganache. Pipe out the ganache into quiche moulds and set aside in a freezer at -18°C, preferably overnight.
1. Combine eggs, milk and melted butter. 2. Sieve together all the dry ingredients along with the vanilla powder. 3. Whisk in the dry ingredients into the wet ingredients using a balloon whisk until everything is well incorporated. Ensure no lumps are formed. Whisk thoroughly. Set aside in the chiller for a few minutes. 4. Dip the prepared frozen ganache into the batter and fry in hot oil.
1. Using the paddle attachment cream the butter, vanilla powder and icing sugar together until pale and fluffy. Add the cake flour and mix well until a dough is formed. 2. Chill the dough for 30-60 minutes and roll to the desired thickness and size, Bake at 180°C until golden brown.
1. Bring water, sugar and vanilla to the boil. Add the tea into it and let it infuse. Then incorporate the Algina and red colouring. Allow to cool. 2. In another pot add cold water to the Clorur. Strain the tea mixture and pour into a piping bag. Make a very small hole. Pipe drop by drop into the cold water containing the Clorur to form the rose tea caviar.
Once formed clean the caviar using a sieve in cold water containing ice.
1. In a mixing bowl whip egg whites with icing sugar and cake flour, using the paddle attachment. 2. Once all the dry ingredients are well incorporated into egg whites add melted butter. 3. Bake at 180°C into desired shapes.
1. Fry the chocolate ganache by coating it in the batter. Place the fried chocolate fondant on the sable. 2. Garnish by sprinkling Neige Décor (No-Melt Sugar) on the fried fondant. Top it up with the tuille and garnish it with rose tea caviar. 3. Finish off with a dried candied rose petal and serve warm.
Shangri-La Hotel Kuala Lumpur (Silver Winner)
Punctuate the serenity of Shangri-La KL with a stop at the Lemon Garden Cafe to experience modern Malaysian, Indian, Chinese and Italian cuisines. Watch your food prepared live by their talented chefs in sparkling open-kitchens. Represented by Yuliyaty binti Marijio & Goh Ti Cheong.
A GARDEN HIGH TEA
CHICKEN CORDON BLEU
WITH SMOKY CHIPOTLE SAUCE paired with DILMAH UDA WATTE TEA
BAKED BERRIES CLAFOUTIS
WITH CHERRY & ICING SUGAR paired with CHARMING BLUEBERRY
MILK CHOCOLATE MOUSSE
WITH EGG CUSTARD, RASPBERRY JELLY & CHOCOLATE MACARON paired with VANILLA TOFFEE
TEA INFUSED
NUTMEG QUICHE
SERVED WITH CEYLON CINNAMON SPICE TEA & RED QUINOA
ROSE & VANILLA DARK GLAZE CHOCOLATE
ON BAKED DACQUOISE SPONGE CAKE TOPPED WITH A TOUCH OF MERINGUE
CHICKEN CORDON BLEU WITH SMOKY CHIPOTLE SAUCE
400g chicken breast, pounded out to 1/2 inch thickness 120g thinly sliced ham 100g thinly sliced Gruyere cheese 1. Take a piece of chicken and place 20g ham and 10g Gruyere cheese in the middle. 2. Roll up the chicken breast tight, dip in the beaten egg, and then coat evenly with the breading mix.
Breading mix 150g all-purpose flour 400g ground bread crumbs 3 whole eggs, well beaten
Chipotle Sauce 40g chipotle chillies 2 Roma tomatoes 1 cloves garlic peeled 20ml olive oil 200ml water 1. Combine chipotles, tomatoes, garlic and water in a medium-size saucepan and season with salt and pepper. Bring to the boil, reduce heat and simmer for about 15minutes. Allow to cool, transfer to processor and purée until smooth. Then strain. 2. Deep fry chicken cordon bleu at 160°C for 4 minutes. 3. Drizzle chipotle sauce over the chicken and serve.
UDA WATTE
Serves - 05
10g Dilmah Uda Watte Tea 1100ml spring water (at 100°C) 1. Warm the pot before putting the tea leaves in it. 2. Fill teapot with hot water and infuse tea leaves for 3-5 minutes before straining into teacup.
BAKED BERRIES CLAFOUTIS WITH CHERRY AND ICING SUGAR
CHARMING BLUEBERRY
250g cream 60g egg yolk 120g egg 100g sugar 70g ground almond 10g flour 12g lemon zest 60g fresh mixed berries 200g sugar dough
60ml Dilmah Blueberry &
Pomegranate Tea 30ml Dilmah Pure
Peppermint Leaves 5ml lime juice 2 tsp honey Lime ring, for garnish 1. Mix cream, egg yolk, egg and sugar well. Add in all the dry ingredients and mix well. 2. Roll the sugar dough and cut into rectangular pieces. 3. Add mixture and put in fresh berries then bake at 100°C for 20 minutes. 4. Dust with icing sugar and serve with cherry compote.
1. Brew the tea to the desired strength in freshly boiled water. Strain and leave to cool. 2. Brew the Dilmah Pure Peppermint Leaves to the desired strength in freshly boiled water Strain and leave to cool. 3. Add the tea, the peppermint infusion, lime juice, honey and ice cubes into a cocktail shaker and shake well. 4. Garnish with a lime ring on a skewer placed across the glass.
MILK CHOCOLATE MOUSSE WITH EGG CUSTARD, RASPBERRY JELLY AND CHOCOLATE MACARON
VANILLA TOFFEE
Chocolate Mousse
350g cream 90g egg yolk 45g sugar 200g Maracaibo chocolate
60ml Dilmah Vanilla Ceylon Tea 2 tsp brown sugar
Egg Custard 170g egg yolk 300ml milk 75g sugar 150g cream
Raspberry Jelly 100g raspberry purée 50g sugar 30ml water 29ml gelatin 1. Beat egg yolk and sugar until fluffy. 2. Heat a medium size pan to boil the cream and then add in the chocolate. Stir until well dissolved and blended. 3. Fold in the beaten eggs.
1. Heat up a pan; add in milk and cream to boil. 2. Beat egg yolk until fragrant adding sugar and milk together. 3. Cook until 75°C and let it cool.
1. Bring water and sugar to the boil. 2. Add raspberry purée and mix well. 3. Finally add gelatin and stir well.
1. Brew 2g of the tea in 25ml water for 4 minutes. 2. Caramelise the brown sugar and slowly pour the tea into the pan and bring to the boil. 3. When it reaches the boiling point, reduce heat, strain into the teapot and serve in a cup.
CEYLON CINNAMON SPICE TEA AND RED QUINOA SERVED WITH NUTMEG QUICHE
100g red quinoa 5g salt 15g sugar 4 bags Dilmah Ceylon
Cinnamon Spice Tea
Nutmeg Quiche 200g unsalted butter 50ml ice water 100g all-purpose flour 10g salt 30g nutmeg powder 2 egg yolks 2 whole eggs 300ml milk 100ml cream 1. Boil a pot of water with salt and sugar then add in red quinoa and cook for 30 minutes. 2. At the end of 30 minutes add in Cinnamon Spice Tea. Simmer for another 10 minutes and allow to cool.
1. Mix butter, flour and add water well together to form a dough and then put aside to rest for 30 minutes. 2. Bring milk, nutmeg and cream to the boil and pour in the beaten egg.
Stir well, cool and set aside. 3. After resting the dough, mould it to the desired shape and bake at 160°C until cooked through. 4. Add in the nutmeg mixture and bake till it turns the desired colour and serve.
ROSE AND FRENCH VANILLA DARK GLAZE CHOCOLATE AND BAKED DACQUOISE SPONGE CAKE TOPPED WITH A TOUCH OF MERINGUE
Chocolate Glaze 200g dark chocolate 100g sugar 50ml light corn syrup 300ml water
Dacquoise 175g egg whites 65g sugar 150g powdered sugar 150g praline croquantine 2 bags Dilmah Rose with French
Vanilla Tea 1. For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. 2. Place over low heat and bring to a boil, stirring occasionally to dissolve the sugar. 3. Remove from heat and add the chocolate. Swirl pan so that chocolate is submerged in hot syrup and then allow to stand for 2 minutes. 4. Whisk glaze until smooth.
1. Preheat oven to 180°C. 2. Beat egg white and sugar to form a meringue. 3. Add in all the dry ingredients. 4. Bake in the preheated oven till cooked. 5. Infuse the sponge with Rose with French Vanilla Tea for 3 minutes and bake again for 10 minutes until dry and serve.
Dorsett Grand Subang – Malaysia (Silver Winner)
Dining at the opulent Dorsett Grand Subang which is nestled in the heart of Subang Jaya, is an endless pleasurable affair with the vast international and local specialities available. Represented by Raventhran a/l Jayatheeson & Khairul Akmal Arbaei.
MENU
LAMB TANDOORI IN PITA POCKETS
SERVED WITH MIXED VEGETABLE RAITA AND A DRIZZLE OF DILMAH PURE PEPPERMINT CHUTNEY paired with DILMAH PRINCE OF KANDY TEA
PANDAN PANCAKE
FILLED WITH DILMAH VANILLA TEA CRÈME BRÛLÉE, SERVED WITH PLUM COMPOTE & NATURAL ROSEHIP WITH HIBISCUS SYRUP paired with DILMAH LYCHEE, ROSE AND ALMOND TEA
PASSION FRUIT & CHOCOLATE TART
SERVED ON A COCONUT & CHOCOLATE CRUST, GLAZED WITH WHITE CHOCOLATE MINT GANACHE paired with PARADISE MOCKTAIL
TEA INFUSED
CEYLON YOUNG HYSON CRUSTED CHICKEN ROULADE
SERVED WITH SWEET POTATO PURÉE, SPICY PINEAPPLE JAM & CHIPS
BANANA PARCEL
SERVED WITH ROSE FRENCH VANILLA TEA CUSTARD & BERRY SAUCE
LAMB TANDOORI IN PITA POCKETS
Lamb Loin 2 tbsp chilli powder 3g yogurt 5g ginger 5g garlic Seasoning, to taste 1 lamb loin
Mixed Vegetable Raita 20g cucumber Lime juice, to taste 5g red chilli Salt, to taste 20g carrot 20g onion
Dilmah Pure Peppermint
Leaves Chutney 100g mint leaves 30g Dilmah Pure
Peppermint Leaves 20g green chilli 20g onions Lime Juice, to taste 10g garlic Yogurt, to taste Salt, to taste 1. Blend all ingredients together. When a paste is formed rub it on the lamb loin. 2. Sear the lamb loin before baking in the oven until cooked.
1. Mix all the ingredients and season well. 2. Chill before serving.
1. Blend all the ingredients until it thickens and season well. 2. Chill before serving.
PRINCE OF KANDY TEA
Serves - 05
10g Dilmah Prince of Kandy Tea 1100ml spring water (at 100°C) 1. Warm the pot before putting tea leaves in it. 2. Fill teapot with hot water and infuse tea leaves for 3-5 minutes before straining into teacup.
PANDAN PANCAKE
FILLED WITH DILMAH VANILLA TEA CRÈME BRÛLÉE, SERVED WITH PLUM COMPOTE AND DILMAH NATURAL ROSEHIP WITH HIBISCUS SYRUP
Pandan Pancake 200g flour 100ml fresh milk 30g brown sugar 5g yeast Salt, to taste
Dilmah Vanilla Tea Crème Brûlée 3 egg yolks 100g sugar 2 tbsp cream 2 tbsp vanilla
Dilmah Natural Rosehip Hibiscus
Syrup 200ml Dilmah Natural Rosehip with Hibiscus 50g prune 150g brown sugar 20g corn flour
Peach & Plum Compote 2 plums 2 peaches 100g brown sugar 5g cinnamon stick 100g grapefruit juice 1. Mix all the dry ingredients and slowly add the milk while whisking. 2. Add some more liquid if the batter is too thick. Rest the batter until you see bubbles form at the top. 3. Pour the batter into a hot pan and slowly turn around the pan until the batter spreads evenly. Cook until it’s done.
1. Beat the yolk with the sugar gently. 2. Mix in cream and vanilla and bake it in the oven using the double boiler method till cooked at a 160°C temperature for 45 minutes.
1. Boil the tea with prunes and remove the prunes after reducing. 2. Mix in the corn flour.
1. Sauté the plums and peaches to seal their juices. 2. Add grapefruit juice, sugar and the cinnamon stick and let it reduce.
LYCHEE, ROSE AND ALMOND TEA
Serves - 05
10g Dilmah Lychee, Rose and Almond Tea 1100ml spring water (at 100°C) 1. Warm the pot before putting tea leaves in it. 2. Fill teapot with hot water and infuse tea leaves for 3-5 minutes before straining into teacup.
PASSION FRUIT & CHOCOLATE TART ON A COCONUT & CHOCOLATE CRUST, GLAZED WITH WHITE CHOCOLATE MINT GANACHE
Passion Fruit Mousse 250g passion fruit purée 250g sugar 500ml whipping cream 50g gelatin
Chocolate Mousse 250g chocolate Couverture 50ml fresh milk 500g whipping cream (80% beat) 50ml gelatin
White Chocolate Mint Ganache
Glaze 250g white chocolate 100ml whipping cream 10g butter Drop of mint flavour
Coconut & Chocolate Crust 50g Hawaiian coconut 200g almond crumble 50g chocolate Couverture, melted 1. Combine all the ingredients and let it set.
1. Combine all the ingredients and let it set.
1. Boil the cream and mix with all the ingredients. 2. Let it cool a bit to use.
1. Combine all ingredients and spread it on a tray and allow to set. 2. Cut the crust into preferred shape.
PARADISE PUNCH
150ml Dilmah Mango &
Strawberry Tea 30ml honey 50g fresh pineapple fruit Step 1: 1. Brew and chill Dilmah Mango & Strawberry Tea. 2. Cut the fresh pineapple into small and thin triangular pieces.
Soak in fresh pineapple juice for at least 60 minutes.
Step 2: 1. Pour honey into a serving glass. 2. Add soaked fresh pineapple fruit into a fancy high ball glass without the juice. 3. Fill the glass with ice. 4. Top up chilled Dilmah Mango & Strawberry Tea. 5. Use only freshly cut pineapple in the glass, both as ingredient and garnish.
CEYLON YOUNG HYSON GREEN TEA CRUSTED CHICKEN ROULADE SERVED WITH SWEET POTATO PUREE, SPICY PINEAPPLE JAM & CHIPS
Crusted Chicken Roulade 300g chicken thigh, boneless 10g Dilmah Natural Ceylon
Ginger Tea 5g black pepper 200g bread crumbs 100g Dilmah Ceylon Young
Hyson Green Tea 50g Parmesan cheese Salt, to taste Black pepper, to taste
Sweet Potato Purée 200g sweet potato (boiled) 100ml fresh milk 50g cold butter Salt, to taste
Spicy Pineapple Jam 200g pineapple, diced 2 tbsp tomato ketchup 2 tbsp chilli sauce 2 tbsp Tabasco sauce 100g brown sugar Water, as needed 1. Combine bread crumbs, Parmesan cheese, black pepper, salt and
Dilmah Ceylon Young Hyson Green Tea. 2. Do the standard breading procedure. 3. Pan-fry the chicken until cooked.
1. Blend all ingredients until a thick Purée.
1. Slowly reduce all the ingredients in a pot until the jam is smooth and shiny.
BANANA PARCEL SERVED WITH DILMAH ROSE AND FRENCH VANILLA TEA CUSTARD AND BERRY SAUCE
Banana Parcel 350g banana 50g brown sugar 50g prunes 30g cinnamon powder Melted butter, as needed Filo pastry, as needed
Dilmah Rose and French Vanilla
Tea Custard 100g Dilmah Rose with French
Vanilla Tea 500g fresh milk 250g brown sugar 10g saffron 40g custard powder
Berry Sauce 300ml raspberry purée 100g blueberry, frozen 200g sugar 1. Flavour the banana with cinnamon and brown sugar. Then add in the prunes. 2. Wrap it in the filo pastry. Bake it at in 200°C for 20 minutes
1. Boil the liquid and add in all the ingredients. 2. Cook until it thickens.
1. Boil all the ingredients until thick.
The Hilton Kuala Lumpur (Silver Winner)
Get a taste of the famous Hilton hospitality at the Hilton Kuala Lumpur. Represented by Mohd Tusnim bin Mansor & Noor Zahariah A. Rahim.
DIAMOND: A HIGH TEA OF ELEGANCE AND SIMPLICITY
GUANAJA CHOCOLATE MOUSSE
WITH YUZU CURD & PEAR CHOCOLATE GANACHE paired with NUWARA ELIYA PEKOE
BREADED MOZZARELLA CHEESE
WITH ROMAINE SALAD & MARMALADE DRESSING paired with DILMAH MOROCCAN MINT GREEN TEA
PASSION SAVARIN
WITH IVORY MOUSSE AND BASIL TABASCO JELLY paired with PARADISE MOCKTAIL
TEA INFUSED
HOKKAIDO SCALLOP
WITH PEPPERMINT LEAVES SAUCE
BOHEMIA AVOCADO PAVE
WITH VANILLA CRÈME BRÛLÉE & NITROGEN ROSE WITH FRENCH VANILLA ICE CREAM
GUANAJA CHOCOLATE MOUSSE WITH YUZU CURD AND PEAR CHOCOLATE GANACHE
Yuzu Curd 28g yuzu purée 122g mango purée 45g egg yolk 45g white sugar 55g butter 4g gelatin 12ml water
Guanaja Chocolate Mousse 102ml fresh milk 102ml cream 20g white sugar 42 egg yolks 260g Guanaja chocolate 350ml cream 25g gelatin 75ml water
Pear Chocolate Ganache 127ml milk 25g pear purée 150g Jivara chocolate 85g Guanaja chocolate 12.5g snow powder
Sable Base 350g butter 625g icing sugar 4 egg yolks 1 whole egg 500g cake flour 1. Double boil the ingredients, except water, butter and gelatin, until thick. 2. Remove the ingredients and rest until 45˚C. 3. Add butter and melted gelatin and mix well together. 4. Use the hand blander to smooth the mixture.
1. Boil milk and cream. 2. Mix well with egg yolk and white sugar. 3. After cream and milk have reached a boil, pour in egg yolk and sugar mix. 4. Melt the chocolate (double boil). Make sure water is not boiling.
The purpose is to maintain the quality of the chocolate. 5. Whip the cream till smooth and melt the gelatin. 6. Mix all three ingredients together.
1. Mix all the ingredients together with chocolate. 2. Add snow powder and melted gelatin. Mix till smooth.
1. Beat the butter and sugar; mix well. 2. Add egg and egg yolk. 3. Lastly add the flour and mix all together.
NUWARA ELIYA PEKOE
Serves - 05
10g Dilmah Nuwara Eliya
Pekoe Tea 1100ml spring water (at 100°C) 1. Warm the pot before putting tea leaves in it. 2. Fill teapot with hot water and infuse tea leaves for 3-5 minutes before straining into teacup.
BREADED MOZZARELLA CHEESE WITH ROMAINE SALAD AND MARMALADE DRESSING
Smooth Potato
500g potatoes 250ml water 250g butter
Breaded Mozzarella 500g smooth potatoes 5 pcs beef bacon 1 chopped red onion Thyme 5 cloves roasted garlic Salt & pepper Mozzarella cheese cubes
Breading Mix 5 pcs toasted bread for bread crumbs Chopped fresh parsley Salt & pepper Cornflour 2 whole eggs
Romaine Salad and
Marmalade Dressing 375g Romaine salad leaves 250ml water 100g white sugar 25ml vinegar 50g green apple, diced 1. Boil the potatoes till soft.
1. Sauté beef bacon, chopped red onion and thyme till golden brown. 2. Mash the potato with the above ingredients. 3. Mix all together to form dough and place the mozzarella cheese in the middle.
1. Mix all the ingredients and seasoning. 2. Take the dough with mozzarella cheese and coat with the crumb/ breading mix. 3. Fry till golden brown in colour. 4. Make sure the cheese is melted inside.
1. Cook all the items together till the water is reduced.
MOROCCAN MINT GREEN TEA
Serves - 05
10g Dilmah Moroccan Mint
Green Tea 1100ml spring water (at 80°C) 1. Warm the pot before putting tea leaves in it. 2. Fill teapot with hot water and infuse tea leaves for 2 minutes. Strain into a teacup.
PASSION SAVARIN WITH IVORY MOUSSE AND BASIL TABASCO JELLY
PARADISE MOCKTAIL
Savarin 250g flour 75g butter 25g sugar 7g salt 10g dry yeast 250g egg
6 cups Dilmah Meda Watte Tea 3 cups Dilmah Vanilla Ceylon Tea 4 fresh strawberries 3 tbsp strawberry purée 3 tbsp honey for sweetness
White Ivory Chocolate Mousse 115ml milk 1 vanilla bean 4g gelatine 175g ivory white chocolate 187ml fresh cream
Basil Tabasco Jelly 500ml water 1 pkt basil leaves 1 tbsp Tabasco 20g gelatin
Passion Fruit Syrup 1 litre water 100g white sugar 200g passion fruit purée 1. Mix all the ingredients except butter until smooth. 2. Add the butter. 3. Pipe into the mould. 4. Rest the dough for about 20 minutes. 5. Bake at 200°C for 10 minutes.
1. Boil milk and vanilla bean together. 2. When it reaches the boiling point pour in the chocolate. 3. Rest the mixture till cold. 4. Add whipped cream and melted gelatin.
1. Boil the water and add basil leaves. 2. Remove from the fire and reheat. Stand until it cools. 3. Strain the mixture, add gelatin and Tabasco.
1. Boil water, add white sugar and passion fruit purée. 2. Reheat until 65°C. 3. Add to savarin (Rum Baba).
1. Blend all the ingredients together ad serve in a margarita glass.
BOHEMIA AVOCADO PAVE WITH VANILLA CRÈME BRÛLÉE AND NITROGEN ROSE FRENCH VANILLA ICE CREAM (TEA INFUSED)
Bohemia Homemade toasted baguette bread 600ml water 1 lemon, zest 3 pcs cardamom 80g white sugar 15g Dilmah Earl Grey Tea
Crème Brûlée 500ml cream 300ml fresh milk 8 egg yolks 1 whole egg 1 vanilla bean 2ml vanilla essence
Avocado Pave 750g butter 750g icing sugar 24 eggs 1kg almond, ground 2 avocados, mashed 1. Boil all the ingredients except bread together. 2. Cool down and infuse Dilmah Earl Grey Tea into the baguette bread for 1 night.
1. Follow the general crème brûlée preparation and set in removable moulds.
1. Mix the butter and icing sugar well. 2. Add all eggs one by one and then add the ground almond. 3. Lastly add mashed avocado and mix all together. 4. Bake at 175°C for 25 minutes.
1. Infuse the ice cream base with Rose with French Vanilla Tea for 1 night. 2. Strain and mix everything together on dry ice and Nitrogen until the ice cream sets.
Rose French Vanilla
Nitrogen Ice Cream 1 litre ice cream base 15g Dilmah Rose with
French Vanilla Tea 1 tab Nitrogen 1 tab dry ice
HOKKAIDO SCALLOP WITH PEPPERMINT LEAVES SAUCE (TEA INFUSED)
Scallop with Peppermint Sauce 5 pcs scallop 300g water 20g Dilmah Pure Peppermint
Leaves
Edible Sand Moito Ice corn Miso oil Baby eel Japanese bread crumb Konbu powder Salt & pepper Silver dash 1. Boil the water and add the Dilmah Pure Peppermint Leaves. 2. Remove from fire and cover with aluminium foil. 3. Cool down the mixture and then add the scallops. 4. Soak for 1 night.
1. Boil Miso oil and Moito. 2. Fry baby eel, Japanese bread crumb and konbu powder. 3. Mix all together until crumbs form. 4. Lastly add silver dash.
Intercontinental Kuala Lumpur
Afternoon tea at OneSixFive at the InterContinental Kuala Lumpur is a delectable experience with exquisite afternoon tea specialities served with variations of teas. Represented by Nurul Shakira & Chef Mohd. Firdaus bin Ismail.
A T-ASTE SENSATION
HONEY YOGHURT MOUSSE
WITH CHOCOLATE FEUILLETINE ON TART SHELL paired with DILMAH UDA WATTE
SINGLE REGION CEYLON BLACK TEA
SEA SALT CHOCOLATE CREAM
WITH WASABI MACARON paired with DILMAH NATURAL CEYLON GINGER TEA
SMOKED SALMON PUFF
WITH SOUR CREAM AND BLACK CAVIAR paired with ROSE MINT TEA MOCKTAIL
TEA INFUSED
EARL GREY PUMPKIN DUMPLING WITH TEA BROTH
LYCHEE ROSE ALMOND MOUSSE ON SABLE COOKIE
HONEY YOGHURT MOUSSE
WITH CHOCOLATE FEUILLETINE ON TART SHELL
Honey Yoghurt Mousse 100g cream cheese 110g sugar 300g yogurt 300ml whipping cream 50g gelatin
Chocolate Tart Filling 100ml whipping cream 100g dark chocolate 20g honey 20g feuilletine 1. Whip cream cheese with sugar until soft. 2. Add in yogurt. 3. Fold in whipped cream and add in gelatin. 4. Pour into mould to set.
1. Boil whipping cream and pour over dark chocolate. 2. Add in honey and feuilletine and mix well. 3. Pipe into tart casings.
DILMAH UDA WATTE TEA
Serves - 01
2g Dilmah Uda Watte Tea, loose leaf 220ml spring water at 100°C 1. Place the tea leaves in a pot with an extra 2g of tea for the pot. 2. Pour the freshly boiled water directly onto the tea leaves. 3. Stir well and leave to steep for 3-5 minutes, depending on the strength of the tea you prefer. 4. Stir once more and strain into a cup.
SEA SALT CHOCOLATE CREAM
WITH WASABI MACARON
Chocolate Cream
100g cream 100g dark chocolate 1g sea salt 100g cold cream 5g gelatin
Wasabi Macaroon
150g icing sugar 150g ground almond 60g egg white 150g sugar 50ml water 60g egg white 50g pastry cream 5g wasabi 1. Boil cream and add dark chocolate. 2. Whisk until it becomes a ganache and add sea salt. 3. Fold in the boiled mixture with cold cream and mix with gelatin. 4. Pour in to the mould.
1. Mix icing sugar, ground almond and egg white. 2. Bring sugar and water to boil (sugar syrup). 3. Whisk up egg white (60g) and pour in sugar syrup until it becomes a meringue. 4. Fold in the meringue with the icing mix. 5. Pipe onto tray and bake for 12 minutes at 160°C. 6. Mix cream with wasabi and sandwich the macarons together.
DILMAH NATURAL CEYLON GINGER TEA
Serves - 01
2g Dilmah Natural Ceylon
Ginger Tea 22oml spring water at 100°C 1. Place the tea leaves in a pot with an extra 2g of tea for the pot. 2. Pour the freshly boiled water directly onto the tea leaves. 3. Stir well and leave to steep for 3-5 minutes, depending on the strength preference of the tea. 4. Stir once more and strain into a cup.
LYCHEE ROSE ALMOND MOUSSE ON SABLE COOKIE
Lychee Rose Almond Mousse 280ml milk 60g egg yolk 80g sugar 25g corn starch 10g gelatin 400ml whipping cream Dilmah Lychee with Rose and
Almond Tea
Sable Dough 4 egg yolks 120g sugar 120g butter 200g flour 10g baking powder 1. Boil milk and add tea leaf until it gets the preferred colour and smell. 2. Strain out the tea leaves. 3. Mix sugar, egg yolk and corn starch. Add in the boiled milk mixture to this. 4. Whisk until it thickens. 5. Whip up the cream and fold in the gelatin.
1. Mix yolk, sugar, butter, flour and baking powder together. 2. Mix well. 3. Roll thin and cut in to rectangular pieces and bake for 10 minutes at 180°C.
SMOKED SALMON PUFF WITH SOUR CREAM AND BLACK CAVIAR
Salmon Marinade Salt Pepper Brown sugar Dill Apricot Fresh salmon (portioned as per requirement) 1. Season salmon with salt, pepper, brown sugar, dill and chopped apricot. 2. Put on a tray and smoke for 25 minutes.
Crispy Puff 420ml water 168g butter 42g sugar 336g flour 8 eggs 20g brown sugar 2g paprika 1. Bring water to boil the together with butter and sugar. 2. Add in flour, a little at a time. 3. Place dough into the mixer and add eggs. Mix until it becomes smooth. 4. Pipe the batter on a tray and bake for 20 minutes at 190°C. 5. Dust with paprika and brown sugar.
ROSE MINT TEA
90ml Dilmah Rose with
French Vanilla tea 10ml rose syrup 10ml lemon juice 4 sprigs mint leaves 6 sprigs basil leaves 1. Add all the ingredients into a shaker. 2. Shake well and strain over ice into a rock glass. 3. Garnish with a mint sprig.
WARM EARL GREY PUMPKIN DUMPLING
200g pumpkin 5g Dilmah Earl Grey Tea 2g salt 2g pepper 3g sugar 1 egg skin 1. Cut pumpkin into cubes and steam with Earl Grey Tea. 2. Season with salt and pepper and sugar. 3. Mash all the ingredients together. 4. Fill into egg skin and tie as a money bag. 5. Brew Earl Grey Tea and pour 30ml into a serving dish with the pumpkin dumpling.
