NUTS! IT'S A STICK-UP!

These simple, fail-proof recipes are easy to whip up and makes entertaining at home a real breeze!

Grilled Chicken Skewers with Yoghurt Dip

Serves 4 – 6 persons

1 pc Chicken Breast

1 stalk Lemongrass

1 tbsp Coriander Powder

1 tbsp Cumin Powder

½ tbsp Fennel Powder

Salt & pepper to taste

1 Red Capsicum

1 Slice Pineapple

3 sprigs Fresh Basil (optional)

2 tbsp Extra Virgin Olive Oil

Yoghurt Dip
1 cup Low-fat Yoghurt
3 sprigs Coriander
Juice from 1/2 Orange


Methods

1. Soak skewers for 1-2 hours in water.

2. Cut chicken breast into bite-size cubes. Bruise lemongrass stalks lightly.

3. Marinate chicken with spice powder, lemongrass, fresh basil, salt and pepper for 1-2 hours.

4. Remove seeds from capsicum. Cut capsicum and pineapple into 1cm dices.

5. Thread chicken cubes onto skewers alternating with capsicum and pineapple dices.

6. Lightly brush chicken skewers with oil. Grill skewered chicken for 15-20 minutes until thoroughly cooked.

7. Chop coriander finely. Whisk yoghurt with orange juice. Add in chopped coriander and stir evenly.

8. Serve chicken skewers dressed with yoghurt dip.

Chef's Tips:

Chicken can be substituted for your preferred choice of meat such as beef, lamb or duck.

Use your favourite combination of spices or herbs or both as marinade. The sky's the limit!

Instead of capsicum and pineapple, try tasty options like sweet potato, pumpkin, leek, shallots or any other vegetable or fruit that can withstand grilling.

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Almond Tuiles

• 100g granulated sugar
• 120g egg whites (approximately 4-5 egg whites)
• 5 ml vanilla extract
• 1g salt
• 1 Orange for its zest
• 45g flour
• 60g unsalted butter (melted)
• 100g almond flakes

1. Whisk sugar, egg whites and vanilla. Add in salt, orange zest and flour. Stir well to ensure no floury lumps in the mixture.
2. Line baking tray with parchment paper and brush melted butter thoroughly on it.
3. Drop teaspoon amounts of earlier blended mixture on the buttered paper.
4. Flatten into disk shapes using a fork dipped in butter.
5. Sprinkle almond flakes onto each disk.
6. Bake at 200°C until golden brown for about 8-10 minutes.
7. After cooling, place almond tuiles in a tight fitted container.

Chef’s Tip: Almond tuiles can be eaten on its own with coffee or tea or serve with ice cream or your favourite cream-based dessert.

MODERN TALKING

Veteran restaurateur Simon Sangawa was once the head chef of the now-defunct Nadaman restaurant at Shangri-la Kuala Lumpur. He was also the change agent who helped the 5-star hotel transform the restaurant's classical ambience and culinary direction into modern, cutting-edge chic that is now Zipangu.

Six years ago Sangawa-san again made his mark on the local food scene; steering his own Mizu restaurants (first at Bangsar Village followed by TTDI Plaza) to much success thanks to a fresh, no-holds-barred approach in redefining Japanese cuisine using French and other influences without compromising on the ingredients' freshness and customary aesthetics.

Now looking to continue that winning streak, Sangawa-san has opened Kin No Mizu at The Intermark. While the emblematic mainstays of sushi, sashimi, teppanyaki and tempura remain untouched, Sangawa is giving free rein to his most trusted lieutenant and former protégé, Brhma Dava aka Chef Devan to proffer a selection of trendy fusion dishes to patrons.

It is amazing how a dish of simple, braised daikon (radish) becomes a gastronomic delight with an indulgent topping of pan-fried goose liver in the house speciality of Foie Gras with Simmered Daikon (RM48++). The exquisite sweetness from the chunks of soft, tender radish and the clear broth left me at a loss for words; its orgasmic effect amplified manifold by the accompanying goose liver's indulgent richness and velvety smoothness.

The Yellow Tail Carpaccio with Chilli Padi and Wasabi Soya Sauce (RM55++) proves to be a stimulating palate pleaser; a cohesive blend of ripe briny accent (salmon roe) with fiery spiciness (bird's eye chilli) and grassy sharpness (spring onion) against a backdrop of mildly fatty albeit pristine flavours (yellow tail).

Go easy on the soy and sesame dressing if you are ordering the Maguro Tataki Salad (RM35++) or else you'd find the salad of seared tuna slices, avocado, lettuce, onion and cherry tomatoes too salty.

Be forewarned though that the dish's forceful onslaught may leave your palate somewhat blunted. My partner and I had a hard time discerning the rich, sweet nuances of the Sautéed Jumbo Prawns and Scallops with Truffle Sauce (RM65++).

Personally I find springy ramen and tangy-sweet tomato-based broth make strange bedfellows. But the Tomato Ramen (RM20++) may just appeal to today's new breed of diners who are raised on hamburgers, pastas and pizzas. Admittedly, the gravy grows on you after a while - sprinkle on some togarashi (Japanese seven-flavoured spice) and the dish tastes almost similar to mee rebus gravy.

Laden with bonito flakes, cabbage, laver, prawns, scallops and pea sprouts, the delicious Yaki-Spa (RM35++) is winsome for its simple unconventionality.

The only offering that I wasn't big on was the Kin No Mizu Roll (RM45++). I find the cream cheese's cloying richness too strong against the delicate accents of fresh salmon and yellow tail slices that adorned the vinegared rice rolls.

Decor-wise, Kin No Mizu replicates some elements found at its sister Mizu outlets: from the external feature wall with cascading water to the clear glass walkway atop a bed of running water and oval stones. Tucked within its tranquil Zen-like interior is a sushi and a teppanyaki counter, and some private or semi-private dining rooms for small and medium-sized groups.

So if you're inclined to Japanese cuisine with nouveau touches, you can't go wrong at Kin No Mizu.

For reservations at Kin No Mizu, call 03-2166 2888. Address: Lot 211, Level 2 of The Intermark (adjacent to Doubletree Hilton), Jalan Tun Razak, Kuala Lumpur.

SPOONFULS OF INDULGENCE

Sevenatenine...a rendezvous for city folks at dusk

Chef Nicolas Isnard

Head chef of Burgundy's one-Michelin star restaurant, L'Auberge de la Charme Nicolas Isnard was the curtain-raiser for 7atenine's launch of Indulgence Series recently; marking the debut of its Seven Spoons dining room on the mezzanine floor.

Adjourn to Seven Spoons when hunger pangs hit for a cosy dinner

Sevenatenine's resident mixologist (left) Frankie P Anthony with Chef Isnard

Chef Isnard shows how his signature appetiser is prepared

Besides media and guest bloggers, lady boss Michele Kwok also hosted local celeb, Xandria Ooi and hubby, Yuri Wong to join the soiree.

Chef Isnard chatting with the media. Next to him is Sevenatenine's lady boss Michele Kwok

A selection of Irish oysters to tempt patrons every Thursday

While Isnard whipped up five courses, the outlet's resident mixologist Frankie P Anthony shook up and stirred three cocktails for the dinner.

Mixing 'em up...cocktails galore at Sevenatenine

An amuse bouche of Oyster Vichyssoise started the ball rolling. Everyone adored the dainty but oh-so-fresh Irish oyster bathed in a creamy reduction of potatoes, leeks and lemon vinegar, crowned with a dollop of cream and chopped chives.

Exquisite Oyster Vichyssoise to amuse us at the start of dinner

Then came the chef's signature starter of Scallop Carpaccio with Quinoa & Citrus Fruits. We found the textural contrasts between the thinly sliced scallops and nutty quinoa interesting while the Monkey Gland cocktail stimulated our tastebuds with its predominantly herbaceous, aniseed accent.

Visual feast and edible delight...Isnard's signature appetiser of Scallop Carpaccio

Presentation was the name of the game when it came to the Soupe A L'Ognion (French onion soup); Isnard opted to 'deconstruct' the soup by serving the base ingredients and cream-based broth separately.

Onion soup with a difference...served 'deconstructed' with dramatic flair

We had more than we bargained for when the host decided to treat us to not one but two mains: Seabass with Hommous and Ginger-Lemon Broth as well as Loin of Lamb with Eggplant Cannelloni and Garlic Confit.

Lamb loin given the indulgent touch with eggplant & garlic

The fish course was paired with Chambord Cosmopolitan cocktail while the lamb formed a winning combination with a refreshing Apple Martini.

Fishing for compliments?

Somehow we managed to find tummy space for the dessert of Raspberry Soup with Gingerbread Espuma and Orange Olive Oil; no doubt helped by an after dinner digestif of Grappa Limoncino.

Unusual pairing of raspberry soup with gingerbread espuma

Kudos to the Seven Spoons team who impressed us with their personable service and efficiency and ensured we were not left wanting in any way.