NAME AND WIN!

Hey peeps! Empire Hotel wanna tap your creative brain juices and have you think of a NAME for its newsletter. 

The carrot for your efforts? A luxurious three days/two nights stay in the Empire Sanctuary Optima (penthouse stay valued at RM1,750 per night) with a RM500 dining voucher thrown in!

Contest is open to all Empire Hotel's Facebook fans regardless of nationalities BUT only one entry per person please. Participants have to post their entry latest by 31^st October 2012 at 

http://www.facebook.com/EmpireHotelSubang

For further information, please contact: Ms Pang Ai Kiew, Marketing Communications Executive, Empire Hotel Subang Jaya. Email : akiewpang@empirehotel.com.my or call tel: 03 – 5565 1388 ext: 2587.

Go on, put on your thinking caps now!

HIGH SEA OF FLAVOURS

A Japanese pumpkin hogged the limelight at Extra Super Tanker's unveiling of its latest selection of chef's specialities recently. Chef Chin or better known as Wah Kor (Brother Wah) to customers had this brilliant brainwave of baking a whole Japanese pumpkin filled with several meaty pork ribs braised in Chinese wine mash in it. Needless to say, the resultant outcome was phenomenal.

After nine years, this neighbourhood Chinese restaurant still reels them in - an admirable feat considering how fickle and cut-throat the restaurant scene is in the Klang Valley. Its unique name stems from the now-defunct Super Tanker restaurant in Penang, one which the resident chef admired greatly.

Back to the business of eating at hand, the Braised Pork Ribs in Japanese Pumpkin (RM40 per serving of 6 ribs) had this intense melding of flavours - the pork's sweet, flabby richness with that of the pumpkin's smoky-caramelised sweetness that saw us devouring everything, pumpkin skin and all.

Our 'pork-toberfest' then continued with Braised Pork Knuckle and Pig's Stomach with Chinese Herbs (RM50) – a rustic, hearty offering inspired by the perennial local favourite of bak kut teh (pork ribs in Chinese herbal broth). The melt-in-the-mouth tender chunks of fatty pork were edged with toothsome bits of cartilage with springy-chewy pieces of stomach richly imbued with that unmistakably woody, herbal nuances of the Chinese herbs thrown into the mixture. Every morsel was sinfully good!

According to Vincent Lam (one of the eatery's co-owners), Wah Kor who is as old school as chefs come and takes great pride in making everything from scratch. That's why advance order is required for the new selection of dishes as the chef who's a stickler for perfection insists these specialities should be made to order.

Earlier a rich seafood soup simply known as Sei Poh (Four Treasures, RM25 per person) already had us well and truly hooked once we savoured the first spoonful. Waves of contentment washed over us as we succumbed to the seductive lure of a succulent wantan dumpling, spongy fish maw and blubber, bouncy sea cucumber, a whole dried scallop and chucks of chicken that lent depths of oceanic sweetness and textural interests to the milky white broth.

The chef's ingenuity was aptly displayed in the signature dish of Kong Nam Kum Ngan Pau (Jiangnan Gold & Silver Pouch, RM38). Instead of presenting the whole abalone as it is, he carved out its centre and stuffed a whole dried scallop in its place. The abalone centrepiece together with some fatt choi (black sea moss) in turn filled the centre of a braised gourd ring. Soused in some velvety, full-bodied braising sauce complemented by plump baby bok choi, this exquisite offering proved to be another sail away success.

 Forget about the requisite steamed fish with soya sauce when you're dining here. We highly recommend the Yin Yeong Loong Fu Parn (Hybrid Dragon-Tiger Grouper in Two Styles, RM19.80 per 100g) to pique your interest.

Sliced thinly, the fleshier parts of the fish are doused in hot oil to cook them gently. Served on a bed of jade-green spring onion cooked in a similar way, the fish tasted amazingly sweet and smooth, a perfect match that went splendidly with the punchy sharpness of the spring onions.

The remaining parts: head, tail, fins and bones were then steamed with grated ginger, superior soya sauce, tau soh (Teochew preserved soya beans) and some cili padi. How we raved over the complex  spicy, briny and sweet overtones that left us hankering for more.

Just when we thought the bar couldn't be raised any higher, the chef proved us wrong with his Yi Sek Kai Pei Koo (Two-Way Eringi Mushroom RM25-small, RM60-large). Presented on a bed of caramelised sliced onion, the fungi's soft, spongy caps came wrapped up in thin slices of pork shoulder meat while the sturdier stems were stir-fried and crusted with salted egg yolk. Needless to say, we made short work of these delicious morsels in just a heartbeat!

Fuelled by our unabashed porky enthusiasm, Vincent asked Wah Kor to whip up Tin Cha'at with Pork Neck Slices (RM25-small, RM35-medium, RM50-large) for us to sample. Grown in abundant on Bukit Tinggi, this waxy vegetable are stir-fried with thin slivers of pork neck meat in a punchy fiery-hot sauce that tempered the leaves' grassiness and the pork's fatty accent. Again we wiped our plate clean within minutes.

We were so satiated by the time the Fried Brown Rice with Wolfberries and Pumpkin (RM25 - small, RM35 - large) appeared that all we could manage was a small bowl each. But it was certainly an impressive dish; we love the nuttiness of the brown rice and the delicate sweetness of the attendant ingredients.

According to my friends who dine at Extra Super Tanker regularly, the list of 'must try' dishes include Thousand Layer Beancurd with Fish Paste and Deep-fried Fish Skin, Chuk Wan Ching Hoong Wan Yee (Red Snapper Steamed with Bamboo Pith and Beancurd Sheet), Chinese Sandwich Duck and Quin Loong Wong Chau Farn (Emperor Hsien Loong Fried Rice). Their mere descriptions alone left us salivating...Another visit to the restaurant is definitely in order! With advance reservations for the signature dishes of course.

Thank you Chris Wan aka PureGlutton for the unexpectedly sumptuous treat and an entertaining evening!

Restaurant Extra Super Tanker, 48 SS20/10, Damansara Kim, PJ. Tel: 03-7726 7768/69

Branch: No.1 Club Drive Bukit Utama Bandar Utama PJ. Tel: 03-7726 8877

ZESPRI DE CORP

What was once known as the Chinese gooseberry is now better known as the kiwifruit! 

Think of this little hairy fruit as your natural Vitamin C 'pill'...after all one serving (150g) of kiwifruit gives you over 150% Recommended Daily Intake (RDI) of Vitamin C – that's twice as much as a 100g orange! A great immune booster, Vitamin C reduces fatigue and tiredness, and enhances the body's absorption of important minerals such as iron and calcium.

Rohani Jelani shared nifty tricks on how to cut kiwifruit and easy recipes during the cooking session

Flying high on the pole...kiwifruit delivers more nutrients for dynamic ladies

Zespri, the world’s leading marketer of kiwifruit from New Zealand which exports the Zespri® Green and Zespri® Gold kiwifruits to our shores and around the globe, recently held a special cooking session at Bayan Indah for bloggers and media; enabling us to learn more about this amazing fruit.

Sweet surprise...gorgeous kiwifruit muffins rustled up by the Bayan Indah team

After a brief intro by Ms Judy Lee, Marketing Manager for Zespri in SEA and a quick overview by a dietician, we all were treated to a pole dancing session. More sporting bloggers gamely tried their hands at the exercise but we were all chomping at the bit to cook with celebrity chef Rohani Jelani who guided us on how to prepare 4 delicious recipes using Zespri® Kiwifruit!

Rohani showing different ways of cutting fresh kiwifruit for a dessert platter

Needless to say, the proof of the pudding was always in the eating...as avid foodies and cooking enthusiasts, it was half a day well-spent on how to make the most out of Zespri® Kiwifruit besides just eating it raw.

Mille feuille of kiwifruit makes a nice and light treat

Here's a couple of healthy facts about the kiwifruit's goodness:

- enhances good digestive health i.e. regulate bowel movement, reduces feelings of bloatedness and discomfort after a heavy meal.

- its fibre-rich content promotes the growth of beneficial bacteria in our gut.

- perfect for weight management as its protease enzyme (actinidin) helps food protein digestion, including meat, dairy, soy and legume, enabling better nutrient absorption.

- low in glycemic index that helps moderate blood glucose level – making it safe for diabetics.

- a natural source of Folate that's essential for the formation of red blood cells, cell growth and nerve development and Potassium, key nutrient to normalise functions of nerves and muscles.

Chicken chop with kiwifruit sauce...yummylicious!

Wholesome meal cooked with kiwifruit...tangy fish curry with kiwifruit, prawn skewers with kiwifruit salsa, kiwifruit kerabu salad & chicken chop with kiwifruit sauce

More recipes using Kiwifruit and information on Zespri available from www.zespri.com

Tangy fish curry gets a unexpected lift from kiwifruit wedges

Grilled prawn skewers laden with kiwifruit and capsicum salsa

Congratulations to Huey Min and Kristen for winning the Zespri freebies! Look out for more goodies to come in future blog posts... :)

SUPA-THAI HIGH

Spice guy...Soi23's resident Thai Chef Suphakit Khammungkhun

Nothing fires up the tastebuds more than a robust Thai meal! I'm a sucker for the cuisine's complex blend of sweet, sour, spicy, salty and bitter flavours. After much cajoling from my old friend, Tengku Anna, we met up for dinner at Soi23, a low-key but understated Thai restaurant at Pacific Regency.

Over to the dark side...fried air-dried beef with kaffir lime leaves

The wicked route to Thai culinary paradise began with Nua Dad Deaw Tod Bai Ma Krood Krob - yes, a real mouthful but it's simply Fried Air-Dried Beef with Kaffir Lime Leaves. Needless to say nobody resisted succumbing to the dark side...the meat's jerky-like texture released its deep-seated, full body accent in our mouths as our jaws got a good work-out.

Juicy pomelo transformed into an irresistible Yum Som O salad

Things continued on a roll with Yum Som O - a delightfully salad made from juicy pomelo sacs that's spicy, slightly briny and tart with fried garlic bits, sliced shallots and dried shrimps lending depth and textural interest. It's so incredibly addictive that we kept picking on this as dinner progressed.

Would you pass up on this robust Tom Yam with chunky Soft Shell Crab?

No Thai meal is complete without a fiery tom yam and this meal was no different. Forget about the usual prawn or seafood, Chef Suphakit set our tongues ablaze with Tom Yam Nam Kon Poo Nim - a tart, piquant tear-inducing broth scented with lemon grass and laden with chunky deep-fried soft shell crab and mushroom.

Perfect with rice...rich and creamy Mussaman Curry with Lamb

Word has it that Kaeng Mussaman Kae (Mussaman curry with lamb) - a light, creamy meat curry with potatoes and ground peanuts(sometimes cashews) was originally a Persian Muslim dish from Central Thailand. The aromatic nuances of cardamoms, star anise, cloves, cinnamon and nutmeg were discernible, making it quite distinct from the repertoire of fresh herbs that are the norm in ubiquitous Thai curries.

What a catch! A red snapper bestowed with three flavours and more

The prized catch of the night turned out to be Pla Tod Rad Sos Sam Rod (Deep-fried Red Snapper with Three-Flavour Sauce). With its vivid hues and riotous flavours, the crispy fish reeled in the compliments once it was devoured.

A green dish that was light and easy on the palate

To temper and balance the earlier feisty offerings, the chef plied us with a generous serving of Pad Ka Nar Plan Kem or crunchy Stir-fried Kai Lan (Kale) with Diced Salted Fish. 

Grab this! My favourite Crab and Glass Noodles in Claypot

Just when we thought that was the last of our hearty feast, the waitstaff popped up with two additional claypot dishes: Crab and Glass Noodles in Claypot and Chicken Rice in Claypot...I was especially taken with the former as the slippery smooth glass noodles had soaked up all the superb sweetness from the crab and whatnots that went into cooking it.

Stick 'em up...chicken rice-ing to the occasion

If I weren't so terribly full by now, I'd go potty over the latter too. The rice was fluffy yet each grain appeared to hold its own, well-imbued with an intermingling cornucopia of exotic spices, buttery chicken meat and mildly sweet golden raisins in each spoonful.

Stuck on you...sticky glutinous rice with fresh mango

Another sweet finishing thanks to this mango meets tapioca pudding

Sweet and heavenly - steamed tapioca with coconut cream

Precious and delicious...red rubies of diced waterchestnuts immersed in coconut milk

Instead of two dessert, four actually appeared at the table as our meal drew to a close. Nobody complained though at the sight of the sumptuous treats: Khao Neow Mamuang (Mango with Sticky Rice), Tab Tim Krob (Chilled Waterchestnuts in Tapioca Flour served with Coconut Milk), Thai Pudding with Mango and Coconut Cream, and Steamed Sweet Tapioca Dices with Coconut Cream. Like real troopers that we are, we just mowed our way through the whole lot without much ado!

Soi23, KH Tower, Jalan Punchak, Off Jalan P.Ramlee, Kuala Lumpur. Tel: 603-2332 7777