Wednesday, June 21, 2017

SANTAN SENSATION FROM AIR ASIA



The launch of Santan Food Festival - a special event to promote hot inflight meals across AirAsia’s network saw the appearance of AirAsia's big bosses: Group CEO Tan Sri Tony Fernandes, AirAsia Bhd Executive Chairman and AirAsia X Group CEO Datuk Kamarudin Meranun and AA Group Head of Ancillary Revenue Choudhury Hassan Peter at RedQ for the launch cum press conference.

Working with local Asean enterprises and farmers in developing more F&B products, AA’s Santan menu offers regional specialities with santan or coconut milk as a key ingredient. The idea is to create a unique food experience with the vision of replicating on-ground gourmet experience inflight. 

Regional media and social media influencers showed up in full force to sample the signature Pak Nasser Nasi Lemak and Uncle Chin’s Chicken Rice as well as new Santan meal options such as Thai Green Curry with Rice, Ashok’s Butter Masala Chicken Biryani, Korean Kim-chi Stir-fried Chicken with Rice, Roti Jala with Chicken Curry, Rice with Beef in Black Sauce, and Miso Chicken with Garlic Rice among others.
Fleet-footed AirAsia X crew Assraf Nasir (3rd from right) who nailed Britney Spears’ Toxic shimmy down pat in his viral video delivered another show-stopping performance to effusive response. Also spotted at the media event was AA President of North Asia, Kathleen Tan (3rd from left).

 
AA guests are encouraged to pre-book their meals with the Santan Combo Meal to ensure availability and priority meal service onboard.  
For more information, follow AirAsia in Facebook: facebook.com/AirAsia or Twitter: twitter.com/AirAsia

Friday, June 16, 2017

GREAT GAROUPA TIME AT ORIENTAL GROUP



Mention loong da’an () in Cantonese – giant grouper/garoupa to Chinese food connoisseurs and you’d see the respect this regal deep-sea denizen commands. A huge fish that can grow up to 9 feet long, this fish is a rarity so if you’re partial to loong da’an, head to any of the Oriental Group of restaurants to savour this prized catch this June.
Instead of the normal price of RM138++ per portion, the Deep-Sea Garoupa is priced at RM98++ per portion only, available now until end June 2017. You can enjoy it prepared four ways which emphasise the fabulous eating quality of this fish.
Known for its sweet, meaty white flesh and slightly chewy, gelatinous skin, the garoupa Braised Traditional Style is served sizzling hot in a claypot. Enrobed in a sheer glossy sheen of delicious, sticky sauce, every chunks of the smooth meat yields saucy savouriness that enhances the fish’s natural sweetness. Complementing the tender garoupa are plump, succulent black mushrooms along with soft dau karn (compressed beansheets), crunchy waterchestnuts and slightly caramelised garlic pips. Excellent lip-smacking stuff.
Deep-Sea Garoupa prepared Aberdeen Sizzling Shunde Style may look similar to the former but the distinct difference is telling once whiffs of the aromatics used for this speciality reach your nose. The heat not only amplifies the fragrant coriander stalks, whole shallots, sliced ginger and red chilli in the claypot but also infuses the generous garoupa pieces with the aromatics’ big, appetite-whetting flavours.

A step up from the regular yue thau mai (fish head noodles), the posher Deep-Sea Garoupa with Rice Vermicelli in Superior Stock is a humble treat that’s fit for a king. Pin-drop silence around the table is not uncommon when everyone focuses on slurping up the milky, fish-sweet broth with delectable mee hoon (rice vermicelli) punctuated by the occasional strands of sourish hum choi (salted mustard green), diced tomato dices and smooth beancurd.
Some greens won't go remiss especially when it's blanched leafy greens smothered in rich, eggy sauce. Think of it as a healthier, carb-free kong fu chau (Cantonese fried noodles).
Add a dish of seasonal greens to supplement your meal
Alternatively, you may like to try the fourth option of Deep-Sea Garoupa Steamed with Fresh Beancurd Skin & Black Fungus.
For diners who prefer partaking whole fish, Ocean Garoupa is available at the promotional price of RM198++ each (normal RM330++ each). Weighing about 800g-1kg per fish, one of the recommended preparations is to relish it Steamed with King Prawns, Glass Noodles & Garlic.

The doneness is spot-on, rendering the Ocean Garoupa seductively flaky-soft and sweet on our palate. Coupled with springy garlic-flecked prawns, the slippery strands of glass noodles steeped in the yummy fish-prawn jus make the overall dish a scrumptious gastronomic delight.
Personally I’d vouch for the Ocean Garoupa Boiled with Fish Maw, Yam & Chinese Cabbage in Superior Fish Stock any day. Friends who know me would be shocked as I’m averse to soupy fare but the masterful textural combination of powdery yam with spongy fish maw and soft, wilted cabbage had me at hook, line and sinker. A sophisticated speciality that tastes so homespun, what’s not to like?
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Prefer the bare-frills approach? No problem, you can order the garoupa Steamed with Chef’s Special Preserved Radish too. The Deep-Sea Garoupa and Ocean Garoupa promotion are available at all Oriental Group restaurant.

For more information, visit www.orientalrestaurants.com.my



Wednesday, June 14, 2017

COOL RAYA TREATS FROM SANGKAYA



Despite my self-imposed less carb and sugar rule, I succumbed this afternoon to scoops of Sangkaya's sublime Bandung Coconut Ice Cream. Such a simple but oh so sedap creation...especially in this crazy hot weather! You can enjoy scoops of luscious Bandung Bliss (RM12.20) served in Sangkaya’s trademark coconut shell preso or tapau (pack) it home in pints. Now got special deal some more!

As I'm writing this, all I want is Bandung Blitz (RM9.90), the smoothie concocted from Bandung flavoured Coconut Ice Cream with diced cincau (black grass jelly) and toppings of whipped cream and rose syrup. The thirst-quencher is sheer bliss for parched throats.
This innovative and inventive homegrown brand got it priorities right by drawing fresh inspiration from local resources. The super-yummy Gula Melaka Coconut Ice Cream pleases the palate with complex, well-rounded sweetness of palm sugar and even gives the smooth ice cream a delicate nutty-sweet aroma. Kinda like a lush, creamy cendol-lah...my sis already walloped 3 pints of this flavour since its launch.
Taking Malaysian brekkie to the next level, Sangkaya churned up Kaya Coconut Ice Cream to go with Malaysian Toast (RM6.90). How awesome is that? A serving comes with two slices of old-fashioned toast, pats of butter and Kaya Ice Cream. Such an ingenious offering which brought back memories of those ice cream sandwiches of my school days.

 


Oh, there’s Ice Cream Cookiez (RM4.90) too – another old-skool confection updated to suit modern times with crunchy coconut cookies. Trust me, the kids, teens and young-at-heart would go ga-ga chomping on this.

 
Go with the original Sangkaya Coconut Ice Cream or if you prefer a refreshingly tangy twist, try it with Mango Ice Cream.

Btw, Sangkaya gives all you waffle fans out there more bang for your buck with its reasonably priced Fresh Baked Waffles. Priced at only RM12.90 (I kid you not!), the crisp and fresh waffles come with 3 scoops of Sangkaya Ice Cream too! Go on, treat your bestie or share a serving with your date.

How to up the ante on a great local dessert like ABC? Sangkaya does it with panache, with its signature creation of Ice Cream Campur (RM10.90). Again, such a no-brainer but so on-point. The light richness of Gula Melaka Ice Cream melds cohesively with ais kacang condiments: crushed peanuts, diced cincau, nata de coco, cendol jelly strands, sweetcorn and toasted coconut flakes...a surefire classic winner!
Ardent dessert lovers would melt at the sight of Sangkaya's newly launched Black Sesame Salted Egg Molten Cake (RM12.90) and Teh Ijo Salted Egg Molten Cake (RM12.90), each topped with a scoop of ice cream. A clever play on hot & cold sensation, these fluffy cakes with oozy centre should win more hipster customers to the Sangkaya bandwagon.
Bringing new meaning to death by chocolate, Sangkaya also unveils its Chocolate Maniac Series for serious chocoholics. Dive into Chocolate Divinity (RM12.90), a large Oreo crumb-rimmed, dark chocolate cone filled with 3 sublime scoops of Chocolate Royale Ice Cream, and toppings of peanuts, cornflakes and choc sauce. 
 
Otherwise, slurp up Chocolate Blitz (RM9.90), a decadently dark chocolate coconut milk shake crowned with a scoop of Chocolate Royale Ice Cream and whipped Coconut Cream.
You'd want for nothing after these heavenly confections.

For more information, please visit Sangkaya: http://sangkaya.co