Showing posts with label promotion. Show all posts
Showing posts with label promotion. Show all posts

Monday, August 28, 2023

AUSSIE BEEF AND LAMB HOSTS SUSHI-MAKING MASTERCLASS WITH CHEF CASH FONG

(left-right) Rose Yong with Chef Cash Fong and Melanie Harris

Have you ever tried making sushi with halal Aussie beef and lamb? Meat & Livestock Australia (MLA) in collaboration with Grand Hyatt Kuala Lumpur hosted a sushi-making masterclass, to show how fresh and versatile Aussie beef can be used to make inari sushi, onigiri and sushi roll.

Rose Yong, Country Manager of Meat & Livestock Australia (above left) welcomed Melanie Harris, Australian Trade Commissioner for Malaysia and Brunei (above right) to the event. She also introduced Executive Chef Grzegorz Odolak (centre below) of the Grand Hyatt Kuala Lumpur and Tung Lok group of restaurants’ Japanese Executive Chef Cash Fong (below right).

Chef Fong who spearheads Tung Lok’s Ushio Sumiyaki Restaurant, a modern Japanese charcoal grill bar and Douraku Sushi at Park Regis in Singapore was awarded Taste of Japan Bronze Medal in 2017 and Singapore Masterchef in 2019.
In her short speech, Harris said “Australia is recognised as a leading exporter of premium quality beef and lamb. Our commitment to sustainability, integrity, and quality has been unwavering. We take pride farming practices emphasise animal welfare, environmental responsibility, and responsible resource management. 

“Australia has consistently showed its dedication to delivering products of exceptional taste and nutritional value. Our lush pastures and stringent quality control processes ensure the meat we export is not only succulent and flavourful but also meets the highest safety standards.” 

Affirming Australia's beef and lamb have a special place in the hearts of Malaysians, she said “this gathering is a testament to the shared appreciation for culinary excellence. The harmony between Japanese and Australian flavours is a culinary symphony reflecting our commitment to quality and collaboration.”

As the guest chef responsible for the Japanese-Australian Epicurean Affair menu for the hotel’s #DinewithChef series (24 August to 3 September), Fong then proceeded to guide Harris on the sushi-making masterclass.
(left-right) Jennifer Khoo of Chasingfooddreams with friend Carole Tan (centre) and I at the MLA sushi masterclass

Local media members also had a first-hand sushi-making experience using Aussie beef before they sat down to try some of the #DinewithChef specialities. 

Starting with Aburi Maki (RM68), the rolled sushi topped with tender sliced beef (lightly seared) and stuffing of avocado, oba leaf, kyuri, and miso dressing 
most delicious.
The Double Boiled Soup with Beef Short Rib, Tomato, Carrot and Onion (RM48) was a palate-pleaser too. Toothsome to the bite, the cubes of beef lent textural interest to the clear and flavourful broth.

Another notable offering was Gyu Tataki (RM128) – slices of briefly seared beef which we mixed with quail egg then savoured along with cherry tomato, ice plant and ponzu sauce.
Although our portion of Grilled Lamb Neck (RM118) with root vegetable and miso sauce, the harmonious pairing with slender asparagus and miso sauce was on-point. 

Other dishes to sample during the #DinewithChef promotion include Wok-fried Lamb Rack (RM168) with cashew, sesame and cumin powder, Wasabi Steak (RM145) and Yakitori (RM78).

Banana Ice Cream topped with macaron and mango boba in a waffle cone brought the curtains down on our afternoon with Aussie beef and lamb.

For enquiries and reservations at THIRTY8, call tel:03 2203 9188 or email: thirty8.kuagh@hyatt.com

 

Sunday, October 13, 2019

ORGANIC VILLAGE CHICKEN AND BEST OF HONG KONG AT ZUAN YUAN

Free-range, organically raised village chicken is prized for its toothsome, leaner meat texture. This month, Zuan Yuan’s Executive Chinese Chef Tommy Choong Chan Hoo focuses on five different preparations to showcase this chook at its best eating quality.
The notable show-stealing Organic Village Chicken with Chinese Herbs (RM120 per bird) needs to be pre-ordered 24 hours in advance. Thoroughly suffused by the enticing nuances of various Chinese herbs used in its preparation, the fall-off-the-bone chicken is satisfyingly good. Not a single drop of the flavourful herbal broth is wasted either.
According to Chef Tommy, diners may enjoy the village chicken smoked, steamed with cordycep flowers, poached with dried scallop sauce and garden greens or roast with black truffle paste. The various preparations will be available until end October.
Long recognised as Asia’s "Gourmet Paradise" and "World's Fair of Food", Hong Kong holds a special place in Chef Tommy’s heart as the place where his culinary career took off. This month, he pays tribute to this bastion of Cantonese food with a special range of Hong Kong-style specialities.
His Pan Fried Scallop stuffed with Prawn Paste served with Superior Sauce encapsulates the refined spirit of Cantonese cooking perfectly. Lightly dressed with a lush, caramelised sauce, the sea-fresh sweetness of the scallops and prawns easily make this the ‘must have’ dish of the day.
Dried mandarin peel, dried prawns and spring onion are de rigeur when it comes to making fish balls in Hong Kong but for his speciality of Curry Fish Balls and Fish Maw “Hong Kong” Style in Claypot, the chef says he has tweaked the recipe to suit local tastebuds.
Served in a fragrant Indian-inspired curry gravy, the fishballs’ QQ springiness is delicious. Coupled with spongy pieces of fish maw, one can easily be induced to eat more than their fair share of rice.
Shiitake and oyster mushrooms are mixed with chopped onion, butter, milk and superior stock to form a rich stuffing for the Baked Assorted Mushrooms and Crab Meat with Cheese in Crab Shell. It’s an old-school appetiser when cheese was a novelty during the colonial era and the well-heeled preferred to devour crabs without getting their hands dirty.
The Crispy Roasted Duck stuffed with Yam Paste served with Sweet Sauce is a misnomer. In reality, Chef Tommy stuffed the roast duck between a layer of yam paste before deep-frying his creation. Served with drizzle of sweet bean sauce, the outer crust is deliciously crisp with wispy tendrils whilst the inner layer is the meaty part.
Priced between RM36 and RM48, the Best of Hong Kong selection is available for lunch (12noon to 2.30pm) and dinner (6pm to 10.30pm) daily.
For enquiries or reservations at Zuan Yuan, please call tel: 03 - 7681 1157 or email: zuanyuan@oneworldhotel.com.my. Address: One World Hotel, First Avenue, Bandar Utama City Centre, Selangor.

Wednesday, October 09, 2019

NORWEGIAN FJORD TROUT FOR A HEALTHY HEART


Rich in Omega-3 fatty acids – an essential nutrient for a healthy heart – the Norwegian Fjord Trout made a big splash among AEON customers when Her Excellency Gunn Jorid Roset (pix below), the Norwegian Ambassador to Malaysia launched a month-long ‘Norwegian Fjord Trout for a Healthy Heart’ campaign at AEON 1 Utama recently.



Also present at the launch event were Asbjørn Warvik Rørtveit (2nd from left), Norwegian Seafood Council’s Regional Director, South-East Asia; Masashi Iwasaki (left), AEON's Assistant GM, Foodline Merchandising; CVS CEO Anwar Anis (2nd from right) and Sandeep Kumar (right) of Healthify Me. Consultant dietitian Indra Balaratnam then demonstrated two simple recipes on how to cook the Norwegian Fjord Trout. (refer recipes below)
Scheduled from 27 September to 27 October, the Norwegian Seafood Council in collaboration with AEON throughout the country will feature cooking demos on simple and wholesome Norwegian Fjord Trout dishes to shoppers at AEON in 1 Utama.

Surrounded by ice-cold waters with fjords stretching deep into its coastline, Norway has the perfect living conditions for Fjord Trout. Farmed in the pure, cold waters of Norwegian fjords where seawater meets fresh meltwater of glaciers and snow, the Norwegian Fjord Trout is bred and raised following the highest environment and sustainability standards.
Asbjorn Warvik Rortveit, Norwegian Seafood Council’s Regional Director, South-East Asia said: “From our annual Seafood Consumer Insights, Norway is the preferred country of origin for Malaysians for Fjord Trout purchases. Malaysians also choose Norwegian Fjord Trout for its health and nutritional benefits.”
 
Other partners for the Healthy Heart campaign include Hospital Cardiac Vascular Sentral Kuala Lumpur (CVS) and HealthifyMe App. Among the the launch weekend activities were HealthifyMe dietician Mitra Prasad’s creation of a 7-Day Meal Plan with Norwegian Fjord Trout, health talks by cardiologist consultant, dietician and fitness experts, coupled with free health checks, dietician advice and fitness advice.

Giveaways with purchases of Norwegian Fjord Trout and health screening packages by CVS and Premium Access promotion by HealthifyMe App will also be featured throughout the month at AEON outlets.

About Norwegian Fjord Trout
The Norwegian Fjord Trout is popular in Malaysia for its unique taste, health benefits and appealing red colour. Its similar appearance to salmon leads consumers to mistakenly associate it as a type of salmon but the Fjord Trout is a whole different specie.

Growing to a weight of 2-5 kilos, the Fjord Trout is slightly smaller than salmon with a lustrous and silvery skin. The meat is a deep red-orange colour with white marbling, giving the fish fillets a luxurious feel. Look for fish with a healthy sheen and feels firm, yet tender and mellow to touch. Fjord Trout has a remarkably rich flavour with a pure aftertaste.
Refer to the recipes below for delicious ideas on how to cook the Fjord Trout. For more information on Norwegian Seafood Council, please visit www.fromnorway.com.

 FJORD TROUT RASA ASAM PEDAS
Serves: 3 to 4

Ingredients:
500g Fjord Trout fillet – cut into chunks 
8 ladies fingers
3 stalks lemongrass
1 torch ginger flower 
2 medium tomatoes
Few sprigs daun kesom  (Vietnamese mint leaves)
2 tablespoons sugar
4 tablespoons tamarind pulp (asam jawa) + 3 cups of water - strained
2 tablespoons olive oil

Ingredients for the spice paste to be blended together:
15 dried chillies – soak in water (remove seeds to reduce chilli heat)
1 medium red onion
4 cloves garlic
1 tablespoon freshly grated ginger
1 teaspoon-size square belacan (shrimp paste)
1/3 teaspoon turmeric powder
 
Methods:
Gently heat the olive oil in non-stick wok. Sauté the blended spice paste for about 8 minutes until fragrant.
Add in lemongrass and torch ginger flower. Stir in spice paste.
Add in tamarind pulp water and bring to a slight simmer.
Add in daun kesom and bring to boil.
Add sugar to season and taste.
Add in ladies fingers and tomatoes. Cook for 2 minutes.
Add in Fjord Trout and cook for 2 more minutes until fish is gently cooked.
Serve immediately with rice and vegetables.

EASY FJORD TROUT SEAFOOD PASTA
Serves: 4

INGREDIENTS:
200 g spaghettini pasta – cooked al dente as per packaged instructions
300 g Fjord Trout – cut into cubes
200 g prawns – peeled
8 cloves garlic – minced
100 g cherry tomatoes – halved
80 g yellow capsicum – deseeded and finely sliced
Bunch of parsley -- chopped
250 ml prawn stock
3 tablespoons olive oil
Salt & crushed black pepper to taste
Sweet paprika
Chili flakes (optional)
Methods:
Marinate Fjord Trout and prawns with paprika, salt and crushed
black pepper for 10 minutes.
Heat 1 tablespoon olive oil in a non-stick pan.
Sauté half of the minced garlic, Fjord Trout and prawns until lightly pink. Remove from pan and set aside.
Heat 2 tablespoons olive oil and sauté remainder of the minced garlic.
Add in cherry tomatoes and sliced yellow capsicum. Stir-fry for 2 minutes till slightly tender.  
Toss in spaghettini and mix well. Add in prawn stock and simmer.
Mix in the cooked Fjord Trout and prawns with the spaghettini. Season with crushed black pepper, salt and paprika to taste.
Toss in chopped parsley.
Serve with extra chili flakes and wedge of lemon (optional).

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