DELICIOUS SHOWCASE

Having been a long time fan of Delicious, it is heartening to know that the cafe has picked up steam of late with 25 new dishes developed by Group Executive Chef Kasdi Dahari with some assistance from  the E&O's newly appointed Group Creative Chef Steve Allen.

A tasting session recently left me hugely satisfied with the rejuvenated menu, ample proof that Delicious is ready to take it up another level post-Benjamin Yong (the cafe's original founder).

Chef Kasdi says, “The core inspiration was to use the freshest ingredients and more vegetables, to creating more healthy food as the trend progresses towards consumption of nutritious food and the use of more sustainable products.

“The dishes have a more home-cooked dimension to them albeit with a twist, to suit the Malaysian palate with a combination of Mediterranean, Middle East and European cuisines.”

Sieving through more than 70 initial dishes, both chefs then shortlisted 45 for further testing and tasting until the list was whittled down to 25. So what are the new goodies you ask?

I'd recommend starting with something crispy. A top fave of ours is the Chickpea & Parmesan Bites (RM10.90) - finger-thick rolls of deep-fried chickpeas and parmesan.

The tantalising dips of the Crispy Tiger Prawns in Coriander Batter with Lime Chilli Dip (RM22.90) and Thai Fried Calamari with Green Peppercorn Ginger Jam (RM22.90) really made the tasty tidbits truly outstanding.

If you prefer something healthier, go for the Middle Eastern inspired Harrisa Parmigiano Baked Eggplant (RM22.90) or the sunny-yellow Cream of Pumpkin Soup with Parmesan & Truffle Oil (RM13.90). 

Prefer a walk on the indulgent side? The Crab & Avocado Salad with Gazpacho & Cos Lettuce (RM26.50) is alluringly refreshing thanks to the unexpected inclusion of chilled gazpacho as a light tangy dressing.

The two dishes that left us completely smitted are the ultra-creamy but to-die-for Italian Pumpkin Risotto with chargrilled prawn, squid and toasted almonds (RM22.90) and the imaginative Lemon & Black Pepper Parppadelle (RM22.90). 

 

It's also interesting how the Red Pesto Gnocchi with Tomato & Arugula (RM22.90) acquires a different textural dimension after the chewy pasta parcels underwent a brief grilling.I wasn't big on pesto either but this version goes down well as it's less oily than those I had tried in the past.

  

No visit to Delicious is complete without savouring its divine dessert and sweet-toothed fans would have plenty to cheer about. Priced at RM14.90 each, I'd plump for the Lemon, Lime & Ginger Cake with Citrus Frosting anytime!

Made using Steve Allen's granny's treasured recipe, this is what I would call a REAL cake minus the frills. The texture is feathery soft yet rich, with a deep-seated citrusy aroma and invigorating flavours that perk up your tastebuds, leaving you wanting more.

The Chilled Pineapple Cheesecake comes in a close second. Who could resist that crumbly oaty base, lightly rich creaminess and best of all, the hidden gem of a yummy raspberry mousse centre?

You may find it hard to stop once you taste the heavenly Raspberry & Mango Tart with White Chocolate Shavings and Warm ‘Chocolicious’ Pudding that simply melts your heart with its runny chocolatey filling. Oh, there's also the Cold Chocolate Fondant with its beguiling caramel centre!

Definitely a Delicious showcase we won't forget in a hurry. For more information, check out www.thedeliciousgroup.com

SUNDAY CHEESY SUNDAY

Doesn't this Mac & Cheese look good? The best thing about it is the recipe's so simple that you can whip it up in a jiffy on a lazy Sunday...especially when the wallet runs dry and you don't feel like slaving away in the kitchen but the family still needs feeding!

I use a mixture of mozzarella cheese and creamy Jack cheese to give the pasta moist stickiness and of course, wisps of stretchy threads that kids love. You can also add sliced mushrooms of your choice, some chopped bacon or even strips of sweet yellow and red pepper into the equation.

Here's what I used:

500g dried macaroni pasta
3 cloves garlic (peeled)
3 tbsp extra virgin olive oil
2 cups whipping cream
2 cans of Campbell's Condensed Cream of Mushroom Soup
3 cups of grated cheese (I used a mixture of mozzarella and creamy Jack cheese)
2 cups water
Ground black pepper to taste

Partially cook macaroni in a big potful of boiling water (added with salt and a drizzle of olive oil) for about 5-8 minutes. The pasta doesn't need to be cooked through as it'd be baked again later.

When the pasta turns slightly opaque, remove pot from stove and drain off water from pasta using a colander. Toss until dry and keep aside.

Heat oven to about 160 degrees Celsius. Smash garlic using cleaver and mince finely. Heat oil in pan and saute garlic for 1-2 minutes.

Pour in cream, Campbell's soup and 2 cups grated cheese. Stir well to mix evenly and add water. Stir again thoroughly and season to taste with ground pepper. (Salt is unneccesary since the cheese and canned soup are already quite salty)

Bring to a gentle boil and turn off heat. Place macaroni into a large baking pan or deep casserole.

Stir in cream and cheese mixture into the macaroni. Sprinkle the remaining cup of grated cheese on top.

Bake in oven for about 15-20 minutes; the cheese crust on top should have turned slightly golden brown.
Let the pasta dish cool down for 5 minutes and it's ready to serve.

Any leftovers can be kept in airtight containers and reheated for later consumption. 

YOUTHFUL TRIUMPHS

Would Malaysia stand tall in the culinary world in future, producing our globally renowned celeb chefs like Joel Robuchon, Wolfgang Puck and Jereme Leung? Nothing is impossible if the crop of youthful talents from local culinary academies and universities continue to hone their skills and master the intricacies of their chosen vocation.

The proof of the pudding is really in the eating. Recently the inaugural Youth Chef Table saw a full scale banquet for 200 guests capably produced by different participating teams in the cutting-edge kitchen of Chef Richmond Lim at the KL Convention Centre.

It was endearing to witness the youngsters who braved stage fright and the spotlight's blinding glare to introduce themselves as well as the dishes. 

 

The first appetiser of sea scallop with bell pepper sauce, mesclun with calamansi-gula Melaka vinaigrette and ikura was presented by the Kuala Lumpur Metropolitan University College complemented by a crisp, light Cono Sur Tocornal Chardonnay. The delicate dish was an apt primer that whetted our appetite of what was in store for the evening.

Berjaya University College of Hospitality then kept up the momentum with tea leaves smoked lobster tail with lemongrass veloute, another ethereally delightful offering that left us wanting more once we discovered how well it complemented the citrusy fresh Cono Sur Tocornal Chardonnay.

Not to be outdone, Cilantro Culinary Academy conjured up a rich subtly gamey duck confit with brown sauce infused with lemongrass to go with the full-bodied red tipple of Cono Sur Tocornal Cabernet Sauvignon.

Proceedings warmed up further with the appearance of INTI Laureate International Universities' truffle infused cream of cauliflower with mushroom fricassee. The creamy, earthy soup which fooled us into thinking it was a mushroom soup proved to be an apt choice to go with Cono Sur Tocornal Cabernet Sauvignon.

Then we succumbed to the beguiling taste of KDU University College's tender lamb rump with pepper coulis, sunflower seeds, snowpea shoots and cranberries complemented by sips of a garnet-red and mildly spicy Cono Sur Tocornal Merlot.

Sunway University kept the momentum going with a sumptuous pan-seared cod with persillade, glazed baby carrots, braised yellow zucchini and crustacean sauce - a dish that left me personally hankering for more like little Oliver Twist. Together with the crisp refreshing Cono Sur Tocornal Sauvignon Blanc, can you really blame me?

To give everyone a breather from the slew of good food and wine (and ciggie smokers a much needed break!) the Kuala Lumpur Convention Centre team wisely proffered a tart but timely limau purut sorbet with crystallised jello to cleanse our lucky palate.

Slow-cooked beef with gremolata crust, truffle polenta, braised asparagus, baby carrots, red pepper reduction and jus by Taylor’s University again accompanied by Cono Sur Tocornal Cabernet Sauvignon.

The last course before dessert was a spicy-tangy Thai-infused crabmeat on angel hair pasta by Legend International College of Hospitality and Tourism matched by Cono Sur Gewurztraminer.

Dessert was served buffet-style at the foyer area. It was an impressive line-up and a sweet concerted effort by all the participating teams that flex their culinary creativity. Carrot mousse on brownie and chocolate truffles filled with coconut jello are two outstanding creations that went pleasantly well with our cuppa, ensuring a lovely conclusion to the evening.

We also discovered a unique but refreshing soursop creme brulee, silky smooth citree poached pear with jelly and some strawberry-inspired treat that tastes similar to tiramisu.
 

As we went home that night amply satiated, I couldn't help but wonder if the first year culinary students can produce such great food at their maiden attempt, what other marvellous dishes we'd be sampling in the years to come once they have finely honed their skills.


The Chefs Association of Malaysia and like-minded parties like KL Convention Centre (namely the CEO Datuk Peter Brokenshire and Executive Chef Richmond Lim), MLA, etc must be lauded for lending their support and giving the youngsters unstinting exposure on how working in a world-class, award-winning banquet environment feels like. 


While it's not exactly Gordon Ramsay's Hell's Kitchen, the Youth Chef Table event is no walk in the park either. Kudos to all the brave souls for withstanding the heat and not getting out of the kitchen after this gargantuan effort!

Read more about the event here:

 News on Youth Chef Table

EARTH-SPECIALLY FOR YOU

Raise a toast to Dorsett Regency KL's pledged to support of Earth Hour on 31 March! The hotel team aims to create better awareness and draw hotel guests to support the worthy cause through several interesting activities.

Besides switching off lights and reducing usage of electricity for an hour on that evening, guests can participate in the campaign by dining in candlelight at Checker's Cafe/Cellini's with Executive Chef KK Yau and his team preparing a low-energy, more eco-friendly menu.

A special cocktail concoction named Window Slide refreshes the palate, reminding you of the fresh vitality of life through its tangy-sweet concoction of lemon, lime and orange juices blended with mint leaves.

The chef's tasty tapas of Foie Croquette with Yuzu Marmalade got the ball rolling. We love the fried morsel of duck liver foie gras encrusted in breadcrumbs; its crispiness is less cloying when paired with some fresh micro sprouts and a tiny dollop of mildly sweet citrusy marmalade.

This paves way for his next starter of Australian King Fish Sashimi with Pastrami Spice. The sashimi-grade fish's rich succulence is lightly tempered by a palate-tingling mixture of fennel and mustard seeds, ground black and white pepper, chopped garlic and parsley on a bed of fresh salad.

I love partaking the Heirloom Tomato Consomme. Depending on whether you love or loathe cooking, this clear broth is a labour of love (or pain!) that demands detailed preparation and saintly patience to make. I thought it most befitting that the crystal clear and intensely flavourful broth is served with a grand flourish; poured piping hot from a teapot into our soup dish bearing a single square of homemade mozzarella ravioli and a cherry tomato stuffed with mozzarella.

We taken by surprise by the unexpected moistness of the filling inside the Ballantine of Organic Chicken on Osso Bucco of Organic Carrots. Chef Yau explained that chopped chestnuts had been added into the cheese and turkey ham stuffing to give better moisture. He also revealed that the 'osso bucco' in this instance refers to the braising of baby carrots in white stock, a reduction of chicken stock and herb infusion to tenderise them. Overall, it certainly ensures the chicken rolls remain moist and juicy to the bite.

The final crescendo came when I dug into the fudgy-soft Steamed Chocolate Brownie with Organic Hazelnut Ganache. Rich, nutty but spongy light, this brownie is a far cry from the usual dried crumbly versions that I had encountered. Kudos to Pastry Chef Badrul Hisham for such a luscious creation...whose dulcet voice is as soulful as his dessert.

So do your part and be an eco warrior this Saturday for Earth Hour. Our one and only home planet's worth rooting for over a sumptuous dinner where it'd be lights out from 830 pm to 930 pm. At RM98++ per person, it's a small price to pay to help save Mother Earth. 

Call Checker's Cafe, Tel: 03-2716 1000. It's at Dorsett Regency, 172 Jalan Imbi, Kuala Lumpur or log onto: www.dorsettregency.com/kualalumpur

ORGANIC GROWTH

Organic food seems to be enjoying a growth spurt of sorts in KL.

There's now an Organic Farm outlet in my own neighbourhood. Recently I spied and ventured into two organic cafes - Haven and EarthFood in Ampang Hilir which served dishes cooked with organic ingredients; both outlets also sell organically grown vegetables, organically farmed fish and organic produce.

 I've also been told that there's great Sarawak laksa and organic dishes to be had at Living Food (Menara Tan&Tan) and Opika (1Utama) but I've yet to make my way these places.

Diners in the city can expect to find organic beef and lamb soon on some hotels' and restaurants' menus. This is a foregone conclusion after I attended an informative cooking cum tasting session on organic beef and lamb by Beyond Culinary and Classic Fine Foods which was well-attended by many of the said industry players.

Rose Yong's Beyond Culinary Studio Theatre is more than just another cooking school. It's designed to let professional chefs and food service/trade people explore and experience the whole 'source to plate' process through hands-on educational sessions.

According to Jacques Cosset, MD of Classic Fine Foods, his company decides to import The Organic Meat Company's organic beef and lamb from Australia in response to consumers' growing awareness and demand for healthier, safer meat.

"Organic farmers also emphasize on and practise sustainable farming; from the animals' welfare to how their produce is grown and harvested which are more eco-friendly in the long run," he said. "To be certified organic, the animals have to be born and bred on certified organic pasture outdoors, be allowed to roam and feed without any given antibiotics or growth hormones."

 Chef Victor Seow from Las Carretas pan-fried, grilled and roasted different cuts of beef and lamb for us to sample. To retain the meat's inherent flavour, no marinade was used. No complaints from all present though as most of the cuts were superbly tender and juicy. A dash of coarse sea salt and ground black pepper were more than ample to perk up the flavour profile according to taste.

The lamb rack was another major hit that afternoon ... needless to say, it was one of my fave cuts too!

Before we wrap up for the afternoon, Victor also demonstrated the convenience of cooking Bonduelle's frozen spinach, baby French beans and broad beans - a boon for the busy food service personnel who are constantly pressed for time. Definitely an interesting way to spend an afternoon!

BEERY GOOD!

Would you believe these chunky baked chicken are fat-free? It's true!

I used the recipe from this cookbook - Quickies and the results are well-worth the little efforts put in.

Pre-heat oven to 230 degrees Celsius. Then marinade about 1 kg chicken pieces (cut into medium-sized chunks) with 1/2 can (150 ml) beer, 2 tsp sugar, 1 tsp salt and 1 tsp white pepper powder.

Since I didn't have any garlic powder at hand, I just smashed 6 cloves of fresh garlic and added that into the marinade. If you're using garlic powder, 2 tsp would be enough.

I let the chicken sit in the fridge for about 30 minutes before dredging them in some plain wheat flour. Use just enough to coat the chicken pieces evenly. Shake off any excess flour before placing the chicken pieces onto a wire rack atop a roasting tray.

Bake the chicken for 15 minutes. Lower heat to 180 degrees Celsius and turn chicken pieces over to cook for another 15 minutes. Keep a close watch on the chicken pieces to avoid them from being overly burned.

Test the thickest pieces to ensure the meat is cooked through - juices should run clear. If they're underdone, cook for another 5 minutes. Serve piping hot to enjoy the super-duper juicy tenderness with an oh-so-heavenly garlicky and beery accents! Soooo good!