Wednesday, 22 May 2019

Aunty Lians Sarawak Laksa Paste

Sarawak Laksa in your home

May 22, 2019

Knowing how much I enjoy a bowl of Sarawak Laksa, a friend brought me two boxes of the laksa paste by Aunty Lians recently. To my surprise, she tells me bought these in Kuala Lumpur. As we all know, it's really difficult to get authentic Sarawak Laksa paste in the peninsula. 
Made and based in Kuching, Sarawak, Aunty Lians is now available in Kuala Lumpur. And it's halal too. Best of all, it’s not difficult to prepare. If you can boil an egg, you’ll be able to impress your family or friends with homemade Sarawak Laksa... in a few minutes. Recipe below. 

After blanching prawn and chicken, add Aunty Lians Sarawak Laksa Passte to stock 
Arrange noodles and toppings in bowl and pour laksa gravy over

Sarawak Laksa

Ingredients (for 2 persons)
1 packet Aunty Lians Sarawak Laksa Paste
80g rice vermicelli (bihun)
100g beansprouts
4 large prawns
1 egg
1 bunch coriander
2 lime or calamansi
1 red chilli
1 pc chicken breast
700ml water
1/4 cup coconut milk/cream

1. Soak vermicelli. Blanch and drain. Set aside. 
2, Blanch beansprouts. Drain. Set aside.
3. Boil water in pot. Poach chicken. Poach prawn. Remove and let cool. Peel prawn. Shred chicken. Set aside.
4, Add laksa paste and stir till well mixed. Bring to boil and simmer 8 minutes. Add coconut milk or cream if desired.
5. Meanwhile, beat egg and make omelette. Shred.
6. To serve, arrange vermicelli and beansprout in bowl. 
7. Ladle laksa paste over. Garnish with shredded chicken, prawn, coriander leaves, chilli and calamansi lime (cut into 2). 
8. Enjoy! 


Where to Buy

Pasar Taman Megah
SS24, Petaling Jaya
Tel: +60 12-233 7307 (Leo Yap)
Yong Shen Food 28G, Jalan Puteri 4/8
Bandar Puteri, Puchong (Puteri Mart Puchong).
Tel: 012-260 3331 (Dickson)
Wok&Eat Restaurant, MH Avenue
2 Jalan Bunga Kantan
Off Jalan Genting Klang, Setapak, KL
Tel: 03-4031 7138
HH Frozen Trading Sdn. Bhd.
34 Jalan Bidata 2/5
Tmn Bidata, Batu Caves, Selangor.
Tel: 03-6120 5809  
 Tai Tao Steamboat
97 Jalan 11/62A, Bandar Menjalara, KL
Tel: 012-604 1509
Shun Yi Food Trading
5 Jalan 12, Desa Jaya Kepong, KL
Tel: 03-6272 4122

Saturday, 27 April 2019

Cinnamon Coffee House

Time-tested favourites

April 26, 2019

For the month of Ramadan, traditional cuisine remains a firm staple for the breaking of fast. At Cinnamon Coffee House, the focus is on the cuisine of seven States: Penang, Selangor, Johor, Kedah, Malacca, Perak and Negeri Sembilan. There are six rotational menus with over 100 dishes daily. 
Customers can also expect cuisine from Chinese, Indian, Japanese and global selections from the Middle East and Western favourites including pizza, Glazed Carrot and Mushroom with Butter, Dory Fish with creamy Capers Sauce, Baked Lamb with Sweet Peas and Mint Jus, Baked Mussel-Shrimp Parmiagiana and Beef-Leek Shepherd’s Pie. Pasta is prepare a la minute and you can even choose your toppings.

Pizza hot from the oven
Cold drinks and dates are good start points though if you like hot beverages, there’s coffee machines for cappucino, white coffee, latte, long white etc and a selection of tea, including local teh tarik.

Ayam Percik with aromatic sauce
Ikan bakar or grilled fish including selar, keli and kembung
Action stations are set up at the entrance and at the side, you’ll find grills all fired up for fish (kembung, selar, keli), ayam percik, fried carrot cake, roasted lamb, roasted duck and more.

Succulent seafood on ice
Inside are some 100 dishes set up. Seafood on ice is a draw, with slipper lobster, crab, prawn, mussel, scallops, yabbies and freshly shucked oysters that need only a squeeze of lemon (I prefer a dash of Tabasco though).
Chests filled with the freshest ulam-ulam

Salted egg and salted fish
Kerabu sotong, kerabu kepah and kerabu udang
Kerabu ayam and kerabu daging
The kerabu and salad are enough to keep one occupied for a while. Love the crunchy ulam-ulam with the various dips, the kerabu variations (beef, chicken, young papaya, beansprout, fernshoot, prawn, squid, clam, pineapple), stuffed tofu and the salted egg/fish.
Chicken masala
Sambal Udang with petai
Ikan Goreng Chili Hijau
Lamb kuzi
On the other side of this island table are the hot mains, most of which demand helpings of biryani with Ayam Madu or plain rice. Or you may prefer Belacan Fried Rice or Singapore Noodles. Chicken curry, Sambal Udang with petai, Ikan Asam Pedas, Ikan Kuah Kunyit, Ikan Goreng Chili Hijau, Sayur Goreng 4 Musim, Squid Masala and Sayur Lodeh – the hardest part is deciding what to take first. Go slow; second and third trips are recommended.

Beef, chicken and lamb satay 
Black glutinous rice lemang, ketupat palas and regular lemang,
There’s lamb, chicken and beef satay and peanut gravy to accompany black glutinous rice and regular lemang as well as ketupat palas.
Try the different roti – good on their own or with lamb dalca. There’s plain roti as well as Roti Cheese, Roti Egg Fuyung, Beef and Chicken Murtabak, Roti Bom, Roti Canai Burrito Daging/Ayam and two of my favourites, flavoursome Lamb Keema Stuffed Tortilla and the creamy Carbonara Spring Rolls.

Sushi and maki rolls in the Japanese station
At the Japanese station, you can get freshly sliced sashimi or sushi, tempura and Seafood Miso as well as cold noodles.

Nine choices of meat cuts for Gearbox Soup
While there are soup choices such as mushroom and crab-corn, Gearbox Soup proves to be the most popular. Customers can choose to mix and match different cuts of beef and the chef will ladle hot soup over.  

 Zaatar bread, originating from the Middle-East 

Curry mee with toppings
At the entrance, get Goreng-goreng with lekor, corn, potato and vegetable fritters. Then there are Spicy Fried Chicken and Quail and Curry Mee with all the condiments.
If you like bread, there are all kinds of pastries, buns and bread, including the aromatic Middle-Eastern Zaatar bread, made with ground spices such as thyme, oregano, marjoram and topped with toasted sesame seeds and salt. 
Do keep tummy space for dessert. Local delights include regular and durian Malay Ddodol, Tapai Pulut, Cendol-Red Bean Jelly, all kinds of kuih muih, cakes and the ever-popular durian crepe. Or go for fresh fruit, ice cream potong, apam and cendol with durian puree.

Just part of the dessert spread
Crepes filled with durian are always a crowd-puller

Cinnamon Coffee House

One World Hotel
Bandar Utama City
Petaling Jaya, Malaysia

+603-7681 1157

Opening Hours
6.30pm to 10.30pm

How Much
April 24 to May 5: RM148 nett; RM78 nett (child aged 6-12)
May 6 to June 4: RM175 nett; RM90 nett (child aged 6-12)

Thursday, 25 April 2019

Melting Pot Café

Spice me up!

April 25, 2019

Black pepper, candlenut, cardamon, cloves, cinnamon and star anise: These six spices take centrestage at the aptly named Citarasa 6 Sekawan, happening for the month of Ramadan at Melting Pot Café in Kuala Lumpur’s Golden Triangle. I am not terribly fond of buffets but I must admit Melting Pot’s chefs do take great pains to create one of the best spreads in town.

Variety of ulam-ulam with different types of sambal, including a lusciously creamy tempoyak

You can't get fresher dates than these 
This year, the variety of kerabu, ulam-ulam and the accompanying sambal and dips, are astounding. The Chicken Liver Kerabu, in particular, is lively on the tastebuds and I love the thick, creamy tempoyak. Almost like eating durian flesh.
If you prefer to start slow, have a chilled drink or a cup of hot tea/coffee, with fresh dates still hanging in bunches. Then there’s the soup station for Bubur Lambuk and Seafood Tom Yam as well as the salad bar, with sushi, fresh salad greens and various dressings and toppings. Next to this are fresh oysters and poached prawns and mussels on ice.

All kinds of kerabu and salted fish
Grilled whole Red Snapper with Percik Sauce
There's also Thai-style steamed barramundi
On the other side of this island table is a whole Roasted Lamb, carved as you wait, and Grilled Red Snapper with percik sauce. Move along and you’ll find claypots filled with tempting hot curries and at the other end, there’s dim sum and Thai-style steamed fish kept hot in huge bamboo trays.
Gearbox Soup
Unlike most places which serve mainly Malay cuisine, Melting Pot Café has a balanced menu of Malay, Indian, Chinese and Western cuisine as well as Thai and Padang fare as well as an impressive line-up of cooking stations along one wall. 
There’s goreng-goreng (fried fare) and a range of beef soup such as Gearbox, Tulang Rawan (cartilage), Oxtail and Perut (tripe). Gearbox is always popular and all evening, I see customers walking gingerly to their tables with giant bowls of Gearbox Soup.
Well-marinated and deepfried quail and prawn
I am drawn to the goreng-goreng station. The aromas wafting over from there is irresistible. I fill my plate with deepfried crab, udang galah, chicken and the most succulent, well marinated burung puyuh (quail) that I have ever eaten. So good I go back for a second helping. Usually, these birds tend to be dry from overfrying.

Roti John is immensely popular
There’s teppanyaki too, next to the trays of Roti John and Lala Kam Heong. Customers choose their favourite seafood or meat and the chefs will cook this a la minute.

Siput Sedut Masak Lemak Daun Kunyit
Black Pomfret in Spiced Black Soya Sauce
Back to the hot mains. I always look forward to siput sedut (Belitung or sea snails) and am rewarded with a yummy Siput Sedut Masak Lemak Daun Kunyit. The turmeric leaves add their special flavour to the snails. Ikan Bawal Masak Kicap Berempah is another dish to have more of. The chunks of black pomfret go so well with the mildly spiced dark soya sauce gravy.

Tender chunks of meat in Lamb  Varuval
Butter chicken
Indian Fish Head curry
Another dark as night dish comes from the Indian section. Lamb Varuval looks forbidding but don’t let that fool you. The pieces of lamb are so tender and juicy, with a gorgeous aroma. Or have Butter Chicken or Fish Head Curry with rice or tosai and dalca.

Doesn't look like it but Sayur Kapau packs a whole lot of kapow!
Sambal Udang with Onions
Beef Dendeng Kering Balado Merah
Gulai Ikan Masak Lemak
Thai-style roasted chicken
Braised  shitake mushroom with silken tofu
For Indonesian Padang cuisine, I love the Sayur Kapau (softly cooked cabbage and long beans in a creamy curry gravy), Sambal Kentang Ikan Bilis Tempe (potato, ikan bilis and tempe in dry sambal) and Gulai Ikan Masak Lemak. There’s also Beef Dendeng Kering Balado Merah.
Having had my fill of mains, I head back to the salad station for Fruit Rojak. I pick chunky pieces of guava, pineapple, jicama, cucumber and sour mango to go with the thick rojak sauce, topped with crushed peanut.

Kuih muih to satisfy your sweet tooth
Then it’s off to the dessert counters, laden with cakes, pudding, jelly, fresh fruit, ais kacang and local kuih muih. There’s lekor, cekodok, banana and sweet potato fritters, prawn fritters, kuih talak, kuih sago, kuih kole kacang, kuih ketayap, serimuka, pulut panggang, bahulu and more.
A freezer is filled with ice cream potong in various flavours such as yam, red bean, cempedak and even teh tarik. The Pengat Durian with steamed glutinous rice proves to be the crowd’s choice though while Ondeh-Ondeh and Apam are freshly prepared.

Concorde Hotel KL
2 Jalan Sultan Ismail
Kuala Lumpur. Malaysia

+603-2717 2233

Citarasa 6 Sekawan with over 160 dishes
Nightly: May 11 to June 1, RM138 nett
May 6 to May 10: RM118 nett
June 2 to June 4: RM118 nett
Children 5-12: 50% discount

Monday, 22 April 2019

TrEats Restaurant & Bar Oakwood Hotel & Residence KL

Sajian Melayu Asli

April 4, 2019

Stalls set up around the pool
Berbuka puasa by the pool, under the twinkling stars. This is the scene at the Sajian Melayu Asli buffet at TrEats Restaurant, Oakwood Hotel & Residences.
Nine warung (action stalls) have been set up along the perimeter of the pool. 
There’s satay on the grill with lemang and ketupat, gulai kawah, gearbox soup, spiced chicken soup, mutton soup, fish head curry, burgers, roti John and grilled lamb while on the other side, dessert stalls include ais kacang, cendol with durian and fritters a la minute. 

Roasted 30-day lamb legs with tender, succulent meat
 At Warung Kambing Bakar, the 30-day lamb legs are well marinated. The meat is tender and juicy while the use of spices cleverly masks any remnant gamey smell. The lamb is served with nasi Arab, grilled vegetables and a choice of mint, barbecue and black pepper sauce.
At the Warung Lemang & Satay, there’s chicken and beef satay, to go with nasi impit and peanut sauce, as well as lemang with chicken rendang or chicken floss.

If it should rain or you prefer air-conditioned comfort, the seating inside is comfortable, with a private room that seats about 15. This is also where you’ll find drinks corner, with chilled juices as well as hot coffee and tea.

Kerabu kacang botol and kerabu prawn
Kerabu mango
Local salads are inviting, with kerabu daging, kerabu prawn and squid, kerabu pucuk paku (fiddlehead fern), kerabu pucuk ubi (potato leaf), kerabu mango, kerabu kacang botol, kerabu beansprout, kerabu chicken and kerabu deboned chicken feet.
But if you prefer to mix your own, take your pick of papadum, keropok and ulam-ulam (raw salad) with various dips, including sambal belacan, sambal chili padi goreng, sambal bawang, sambal hitam, budu, tempoyak, cincaluk, air asam, Thai sauce, mint sauce.

Hot off the grill  - fish, squid and prawn
You’ll find chefs busy grilling seafood. There’s kembung, prawn, squid, catfish and mackerel. Lovely when eaten with air asam, budu or sambal belacan.

Colourful Nasi Hujan Panas
Sometimes I prefer to dive straight into the mains, starting with Nasi Hujan Panas, so named as its many colours (blue, green, red and brown) resemble the rainbow after heavy rain. 

Ayam Masak Merah
Mutton Dalca
Asam Pedas Ikan Pari
Ketam Goreng Bercili
This is perfect with the hot dishes of Ayam Masak Merah, Mutton Dalca, Asam Pedas Ikan Pari (stingray), Sotong Kembang Kicap Pedas, Ketam Goreng Bercili and Kailan with Salted Fish. Malay curries somehow entice us to reach for more rice.
Bread pudding
Variety of kuih muih
Jelly and creme caramel
Tarts and more tarts
In a quiet corner, the dessert spread awaits. Bread pudding, green bean porridge, cakes, pudding, mousses and colourful kuih muih make it a bit difficult to decide, so I help myself to a bit of each. It’s good that the local kuih varieties are cut into halves.
Meanwhile, a bowl of ais kacang or cendol with freshly husked durian will end the meal with a satisfied burp.

TrEats Restaurant & Bar

Oakwood Hotel & Residence KL
222 Jalan Ampang
Kuala Lumpur, Malaysia

+603-2720 3827

Sajian Melayu Asli
May 10 to June 2, 2019
RM75 nett (adult)
RM38 nett (children under 12 and senior citizens)
Early Bird before May 3: 
RM68 nett (adult), RM34 nett (children under 12 and senior citizens).
Group deal: Buy 8, free 1 (max 40 pax)