tag:blogger.com,1999:blog-53910902840850102102024-03-13T03:01:54.260-07:00NL LIEW's FOOD PAGECulinary adventures and souvenirs: everything that revolves around my dining table and beyond...NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-5391090284085010210.post-52608884970984964422015-06-18T03:37:00.000-07:002015-06-18T03:37:13.064-07:00Leeks and Smoked Bacon Quiche (reblogged from Jan 2013)<div class="separator" style="clear: both; text-align: justify;">
This savoury tart called <i>quiche</i> in French is an all-time favourite among the tasters. It is surprisingly easy to make yet flavourful enough to use as a one-course meal (served with a salad).</div>
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Ingredients:<br />
Tart shell:<br />
200g cold unsalted butter<br />
2 1/2 cup plain flour<br />
3 eggs<br />
1/3 cup cold milk<br />
pinch of salt<br />
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In a mixing bowl (I have not many mechanical kitchen aids in my kitchen except for a blender - only hand power!), slowly mix the cold butter with the salt and flour to form a crumbly mixture. Mix in the eggs and a dash of cold milk (adjust accordingly) to form an elastic dough but careful not to overwork it. Chill in the fridge for about 30 mins. Roll out into a thin layer and fold into a tart mould. Pierce holes at the bottom with a fork and blind bake the crust for 18 - 20 mins in an oven.</div>
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For the filling:</div>
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Few slices of smoked bacon (facultatif)</div>
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1 stalk of leeks (large) - sliced finely</div>
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4 eggs</div>
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1 cup of fresh cream or crème fraîche</div>
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salt and pepper to taste.</div>
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Dice the bacon and reduce the fat by frying them in a pan. Remove and set aside. Using the oil from the bacon, soften the leeks and set aside. In a bowl, whisk the eggs and the cream. Season to taste. Sprinkle the bacon bits and soften leeks on the bottom of the tart shell. Pour in the cream mixture and sprinkle a good layer of shaved Gruyère or Emmental cheese on the top. Bake for a further 20 mins or until a crust starts to form.</div>
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Bon appétit!</div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-78212269863825814522015-05-05T02:18:00.000-07:002015-05-05T02:18:25.966-07:00Dish from childhood updated (reblogged from 2011)<div class="separator" style="clear: both; text-align: justify;">
Now is the season of the sting bean, locally known as <i>petai</i> and this is a special ingredient for many reasons: </div>
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1. it is definitely an acquired taste with its strong pungent flavour;</div>
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2. it makes your toilet unusable for the next whole week because the after effects from consumming this bean (it is a diuretic and cleanses the kidneys but resulting in very stinky urine);</div>
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3. it is seasonal, mostly collected wild from trees growing in villages' edge or the forest by indigenous people, meaning it is a bio product;</div>
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4. it can be consumed both cooked and raw as a salad (which makes it even stinkier)</div>
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The good thing is, it does go well with certain ingredients, and the most unassuming ones for most people:</div>
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here's a recipe from my childhood days...</div>
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can of sardines, curry powder(or cut chillies), garlic, tomato puree if your using sardines in oil (against sardines in tomato sauce in the original recipe), onions, dried chillis, stems of an edible yam known as 'lambok', the star - sting beans</div>
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The stems of the yam needs to be peeled and thoroughly scrubbed with coarse sea salt to prevent any incident of itchiness due to residual oxalic acid. Then, the spongy cut stems need to be crushed with the hand, thoroughly washed and drained. They can be lightly blanched too...</div>
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In a heated frying pan, sear the dried chillis, diced onions and garlic. Add the curry powder, stir and cook until fragrant. Add the blanched yam stems, cover and cook for a few minutes. Add the sardines and tomato puree, season and simmer until the sauce thickens. Add the sting beans, stir and cook for a further 2 minutes. Serve at once with steamed rice.</div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-84589554980407275512015-04-26T18:39:00.000-07:002015-04-26T18:41:27.525-07:00Our 13th anniversary do...<div style="text-align: justify;">
Last March, we celebrated our 13th wedding anniversary at home with some friends...</div>
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The choice of flower was pale lilac orchids sourced from a farm in Rawang over white table linen...<br />
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Raw cauliflower and home made aïoli, with a touch of piment d’Espelette. </div>
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Foie gras served with balsamic reduction, apple confit, roquette salade and a slice of ripe <i>kundang</i> to bring it home...</div>
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Though Italian, a touch of French was introduced to the carbonara with smoked lardon from the Franche-Comte...</div>
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Oven-roasted duck with truffle-scented mash of potatoes and confit of cherry tomatoes, cooking jus...<br />
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Wedges of Comte cheese and salad</div>
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Tiramisu, a crowd favourite (Italian)</div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-67128173167368537652015-04-20T06:00:00.000-07:002015-04-20T06:00:33.414-07:00A Hearty Meal on a Cold Rainy Day (reblogged from June 2013)<div style="text-align: justify;">
I haven't been eating too well due to adjustments and the fact that the university residence is far from town and there isn't much that one can do when the kitchen's not equiped with utensils. Well, I decided to go for a good meal in town and I remembered having dined in a little restaurant in a hidden corner: <b>Le Café Café</b>. Strange name, even by French standard. The food can be described as simple and hearty with a touch of regional flavour but the setting is as French bistro as it can get...lunch starts at 12 sharp (I was early) and the service was friendly and quite efficient. One thing is that French restaurants always have very tight spots that do not allow much moving spaces and people really have to eat quite close to each other...</div>
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Entrance to the restaurant is really hidden from general view in the street...<br />
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Chose a small and comfy corner...</div>
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Simple but nice decor...</div>
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The tiny bar counter...</div>
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Serving table where bread and desserts of the day are being kept...<br />
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The waiter will explain the menu to you in details before you choose...<br />
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Ordered the Filet Mignon de Veau with wild mushrooms and risotto.<br />
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Cup of tea to finish...</div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-47100632831144475312015-02-23T18:05:00.002-08:002015-02-23T18:05:35.441-08:00Nyonya Glutinous Rice cake AKA Pulut Tekan<div class="separator" style="clear: both; text-align: center;">
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Ingredients (makes a medium-sized cake for 6-8 persons)</div>
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1 kilo glutinous rice, soaked in two different parts overnight</div>
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A handful of dried Bunga Telang or Blue Pea flower (<i>Clitorea ternatea</i>)</div>
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Salt to season</div>
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1/3 cup of vanilla sugar (optional)</div>
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1 cup coconut milk</div>
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In a cup, pour some hot water over the dried Bunga Telang and let it infuse for 15 minutes. Squeeze and drain the dark indigo coloured liquid. Set aside.</div>
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Wash the glutinous rice and drain. Soak 3/4 of the portion separately in a large bowl with clean water overnight, changing the water at least once. The remaining 1/4 should be soaked in the blue liquid overnight.</div>
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Drain the rice, season with salt, sugar. Mix the two portions of rice together with the coconut milk, careful not to overmix them. Traditionnaly, they are steamed over a basket lined with banana leaf but if that proves challenging, it can be steamed over a metal plate in a steamer. The time needed would vary according to the thickness of the rice container and the steamer used. The rice should be cooked to the core but still retain its firmness without being "al dente".</div>
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Oil a square tin cake mould. Pour in the cooked glutinous rice into the mould and press down the rice to form a firm layer. The cake can be cut according to preference once it cools down. Serve with Seri Kaya (Coconut custard cream).</div>
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NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-11743359158630082122015-01-02T07:46:00.000-08:002015-01-02T07:46:26.605-08:00Dinner to end the year 2014...<div style="text-align: justify;">
As the year 2014 closes, we celebrated with a dinner with friends at home...it is also occasion to "clear out" my clogged fridge.</div>
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Sitting elbow to elbow for 8 persons...</div>
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Raw cauliflower is good with a simple aioli...</div>
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Tomatoes 2 ways: in concentrated purée and as raw (kumato). Served with a balsamic reduction, olive oil, sprinkle of fleur de sel and a Parmiggiano regiano chip...</div>
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Lamb shoulder braised slowly in white wine and garlic, served with potato purée and the cooking jus.<br />
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A simple salade with a cut of cheese... Comte</div>
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Suddenly feeled inspired to create, but a bit messy with the construction because of laziness: chocolate mousse à l'absinthe on almond crumble, lemon jelly, crème anglaise, caramel aux fleurs de sel and a pear chip.</div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-80616176536917916382015-01-02T07:45:00.000-08:002015-01-02T07:45:57.935-08:00Asam Heh updated (reblogged from June 2012)<div class="separator" style="clear: both; text-align: center;">
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Asam Heh in the Nyonya language (mixture of Malay and Hokkien) means prawns cooked with tamarind. The original recipe that my MIL gave was simple - clean prawns and marinade with tamarind paste (sole seasoning). Deep fry in medium heat oil until crispy and serve. Well, I decided to update her recipe with my own take and I quite like the result...</div>
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Ingredients (serves 4):</div>
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20 medium-sized prawns</div>
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2" Tamarind paste</div>
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salt to taste</div>
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pinch of sugar</div>
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2 limes</div>
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1 red onion, finely sliced</div>
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1/3 cup of oil for frying</div>
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Clean the prawns but keep the shells.</div>
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Mash the paste with 1 tbsp of water and juice of the 2 limes. Season with salt, sugar and a dash of soya sauce. Marinade the prawns with this paste.</div>
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Preheat the oil in a frying pan under medium heat. Fry the prawns until slightly caramelised. Half-way through the frying process, add the onion slices. When ready, transfer to a serving plate.</div>
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Garnish with sliced onion, grated lime skin and slices of lime.</div>
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NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-11003497974774069532014-12-15T03:55:00.000-08:002014-12-15T03:55:12.272-08:00The finest restaurant in Besançon: the Poker d'As (reblogged from June 2012)<div class="separator" style="clear: both; text-align: justify;">
This summer, I get to return to France for my summer classes but this time, I get to go to a totally different region that I did not know before: Franche-Comt<span style="background-color: white; font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;">é</span><span style="background-color: white;">. As luck would have it, public works to built a new tramway for the city of </span><span style="background-color: white;">Besançon is in full throttle, stirring up dust everywhere, coupled with the heat of summer - I felt like I've not left Malaysia!</span></div>
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<span style="background-color: white;">To cut the story short, I was tired and 'lost' because of some technical error on my place of stay and so, once everything settled down, I went strolling to get to know the city a bit. I was in Galleries Lafayette (bought myself a panama hat) and I casually asked the salesperson if she knew any good place to have dinner, one that will restore some strength to the weary traveller and she excitedly suggested "le Poker d'As". It actually sounded vulgar in English but luckily it was in French...As it was summer, the sky was still bright at dinner time (19H00) and as I arrived (the restaurant has a rather sombre allure on its facade), the Maitre D was in the midst of preparing the tables and service. Well, it did take me awhile to find the place, having being sent on a wild goose chase by the French on the street, and this, I can communicate perfectly in French! Every person in the street suggested an opposite direction of the precedent (which was already wrong to begin with!) until I finally gave up on them and used THE MAP. I reckon this is a fair warning to all would-be travellers out there - trust your map than those confused locals!</span></div>
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<span style="background-color: white;">Back to the restaurant, well the Maitre D, which is a lady, showed me to a table after having took my panama. I was allowed in even though I was in shorts and was given a menu to ponder on while the waiters continued busying themselves with the tables. I chose the 39.20 Euro menu consisting of 4 entrees: an entree, a main dish, a cheese tasting and a dessert. Not bad, value for money...</span></div>
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the main entrance</div>
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The interiors of the restaurant is dimly lit with a lot of wood and rustic decor in the Alsatian flavor. Not surprised, we are very close to Alsace and Switzerland...</div>
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the hanging bells vary in sizes - the largest is a REAL one used for prize winning cows during a competition!</div>
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rustic settings of the restaurant</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxwt11ZewXjvvHxNBJB9s7fIQ589HxTXb2dwfXrC6XLaIu6itCI50mQSqetSilkUcPwV3WQWhm9qL8-6tfL7RCGyzRzRejgSAjt1ZXGUFabz2kemRwvbFNq5TAkBtq3UqJElvz3UZcvs/s1600/DSCN0297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxwt11ZewXjvvHxNBJB9s7fIQ589HxTXb2dwfXrC6XLaIu6itCI50mQSqetSilkUcPwV3WQWhm9qL8-6tfL7RCGyzRzRejgSAjt1ZXGUFabz2kemRwvbFNq5TAkBtq3UqJElvz3UZcvs/s400/DSCN0297.JPG" height="300" width="400" /></a></div>
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my table - notice the hand painted plates...</div>
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an amuse bouche - mousse of cucumber with espelette pepper, a special labelled AOC red hot pepper from the Basque region in Southern France.</div>
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First course - Croustillante of escargot of Bourgogne, crayfish and fresh Girolle mushroom. Too heavy on the salt. The prawn bisque sauce has a nice tangy base but still way too salty.</div>
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Main course: slow-cooked canette (young duck) with panfried cherries (now in season) and lemon-scented pearl barly, served with potatoes confit. OK</div>
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Good selesction of cheese. tried two eventhough there are quite a few to choose from.</div>
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I didn't <i>die for</i> the dessert because it wasn't impressive enough for me. Too sweet and too acidic at the same time. I find the overall composition of taste too "busy" on the tongue.</div>
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Little something to accompany the dessert; a madaleine, a truffle, a crispy caramel chips and a tiny meringue.</div>
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the service table at the entrance to the restaurant</div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-77620893973113828392014-12-03T06:57:00.000-08:002014-12-03T06:57:17.441-08:00Din Tai Fung at Gardens Midvalley after the renovations<div style="text-align: justify;">
The restaurant got a renovation this year but the menu was maintained. I actually think the older layout was more comfortable and less claustrophobic - the only thing that changed was the price on the menu: same dishes plus some percent higher on the price!</div>
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NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-63865864047403155992014-11-23T22:11:00.000-08:002014-11-23T22:11:05.975-08:00Beignets de fleurs de courgette (reblogged from 2011)<div style="color: #003300; text-align: justify;">
On our way down from Mount Brinchang to Sungei Palas, we stumbled upon a vegetable farm called 'Mountain Strawberry Farm'. I wanted to know if anyone was growing zucchinis (<span style="font-style: italic;">courgette</span> in French) and so we gave this one a try. Happily, they <span style="font-style: italic;">do</span> grow zucchinis - just one single row of it. The worker that attended to us, a Bangladeshi man who has been working in the same farm for the past six years, was surprised that I wanted to buy zucchini flowers above all vegetables offered for sale because he too, eats them from time to time (I didn't ask how). However, when I told him that I only wanted the female flowers (those with a tiny zucchini attached to its stem), he became reluctant because (I could understand why) each female flower plucked equals to one future zucchini fruit lost. Besides, he didn't know what the boss lady might say to him...Not wanting to put him in a fix, I ordered a kilo of fresh zucchinis, some leeks, tomatoes and a head of iceberg lettuce and he happily plucked a dozen of male zucchini flowers for me to 'try'...all's well ends well with a little concession on all sides...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrsSKUqqX-3jU4HeTY7P8_HDVxbcH_khvyvWQEgvcbbf8z8Ck8wXPPGRENdSzTjZNXOKqraUyoC7E48Q9x6PWY6CFb-2aIF1-J82MGU7wKVkntqa3FvYN4lNaPxDaZOR9vkg_oL3rtBo/s1600/DSCN4403.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrsSKUqqX-3jU4HeTY7P8_HDVxbcH_khvyvWQEgvcbbf8z8Ck8wXPPGRENdSzTjZNXOKqraUyoC7E48Q9x6PWY6CFb-2aIF1-J82MGU7wKVkntqa3FvYN4lNaPxDaZOR9vkg_oL3rtBo/s400/DSCN4403.JPG" id="BLOGGER_PHOTO_ID_5586517530687303954" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; width: 400px;" /></a><span style="color: #003300;">Cabbages in neat rows...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36l9IsbcMs7hZ4VrJxx_kvAka6O7NpoJNzp-UMc1he8M7dd5dlhWPyv3NoMZBN8AnxJDPK366vmetT52ZAK8Gz3OJsIiR6srzA6srn-MofXjM0sgHZRZx6Re_5JwxvjAjwsSif7g7rHw/s1600/DSCN4419.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36l9IsbcMs7hZ4VrJxx_kvAka6O7NpoJNzp-UMc1he8M7dd5dlhWPyv3NoMZBN8AnxJDPK366vmetT52ZAK8Gz3OJsIiR6srzA6srn-MofXjM0sgHZRZx6Re_5JwxvjAjwsSif7g7rHw/s400/DSCN4419.JPG" id="BLOGGER_PHOTO_ID_5586517428525464610" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; width: 400px;" /></a><span style="color: #003300;">Tomatoes in the green house...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVacHD8Vr9GJcmq144wQSozc76X2zpKePpi0RVKOG0nzpjUTFuH9EaSF_9FTaIdP8TOcquWwQDdWGE1PVht8FmSooYQ70cZ29XpdDQ8YCnPBfMhp4N-SI4vUEe2ndIGZQJB2kNP7e26-U/s1600/DSCN4395.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVacHD8Vr9GJcmq144wQSozc76X2zpKePpi0RVKOG0nzpjUTFuH9EaSF_9FTaIdP8TOcquWwQDdWGE1PVht8FmSooYQ70cZ29XpdDQ8YCnPBfMhp4N-SI4vUEe2ndIGZQJB2kNP7e26-U/s400/DSCN4395.JPG" id="BLOGGER_PHOTO_ID_5586517337719932642" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="color: #003300;">Pea flower...edible but not for sale either. The zucchini patch is on the back row...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVu0b2AJzHqLmt1mNZzjzXY_YMJXMenz_TlFRiid-Osm5CxQDIgqPPAB4t4bq-2KsDwx37h5UFDPXfnqinAhkkPHgJF61h7KwoYgiPcuSZwABiJf8iqogdKgrV6NaSCx5LOoryqd1mtg/s1600/DSCN4471.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVu0b2AJzHqLmt1mNZzjzXY_YMJXMenz_TlFRiid-Osm5CxQDIgqPPAB4t4bq-2KsDwx37h5UFDPXfnqinAhkkPHgJF61h7KwoYgiPcuSZwABiJf8iqogdKgrV6NaSCx5LOoryqd1mtg/s400/DSCN4471.JPG" id="BLOGGER_PHOTO_ID_5586516274109175026" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="color: #003300;">The male zucchini flowers...not exactly what I wanted but will do for this time. I am sending the seeds to someone I know in Cameron Highlands to have them grown...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCd7zSRfBJwlGj5SkiDe8Wnur1ZSdTUXHeJyJXSwgNQtmujnpaZcGdw9mE8Q_ZxvQ8WcgoG6CxaLqsJlsJ3SKpOte7tGX6B1UrNi4QPcEqvyk1__0mqDsKxoOaCEmt8OJ4I58RslRkbM/s1600/DSCN4475.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRCd7zSRfBJwlGj5SkiDe8Wnur1ZSdTUXHeJyJXSwgNQtmujnpaZcGdw9mE8Q_ZxvQ8WcgoG6CxaLqsJlsJ3SKpOte7tGX6B1UrNi4QPcEqvyk1__0mqDsKxoOaCEmt8OJ4I58RslRkbM/s400/DSCN4475.JPG" id="BLOGGER_PHOTO_ID_5586516150371529858" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="color: #003300;">Voila the end result. I was pleasantly surprised with the result as the fried flowers were delicate, fragrant (somewhat like a fried sweet potato) and delicious. A sprinkle of fine sea salt at the end really helped bring out the delicate flavours of this dish.</span></div>
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<span style="color: #006600;">Recipe for the batter:</span><br />
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<span style="color: #006600;">In an ice-cold mixing bowl (double bowls with ice put in between)...</span><br />
<span style="color: #006600;">1 egg</span><br />
<span style="color: #006600;">3 tablespoon of flour</span><br />
<span style="color: #006600;">a pinch of salt</span><br />
<span style="color: #006600;">pepper</span><br />
<span style="color: #006600;">ice cold sparkling mineral water (like Perrier)</span><br />
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<span style="color: #006600;">Thin the batter to a liquid consistency. Remove the pistils from the flowers and gently rub off the tiny hairs around the stems of the flowers with a piece of kitchen towel. Swirl the flowers gently in the batter and deep fry them in hot oil until golden (this will really only take a minute or two). Drain off the oil with kitchen paper towels and serve immediately with a pinch of fine sea salt.</span></div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-41546762745738327492014-11-16T17:18:00.000-08:002014-11-16T17:18:10.820-08:00Yet another makan chez moi...<div style="text-align: justify;">
We had some visiting friends from afar, across the straits and the theme was "autumn". So I whipped up an autumn-inspired menu...</div>
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Table set with tiny pumpkins and champagne-coloured roses...<br />
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A bloc of foie gras with pâté to start things (goes well with the champagne)...<br />
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Pumpkin and roasted bell pepper soup to start the dining experience...a dollop of crème fraîche and a pinch of piment d'Espelette made it French...<br />
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Poached egg scented with truffle oil, with crispy bacon and Parmiggiano reggiano chips, served with a swirl of Balsamic reduction and salade of roquette.<br />
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Pan-seared butter fish on a puree of brocoli, served with oven-roasted yellow bell peppers and cherry tomatoes.<br />
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After some simple salade and a serving of Morbier, dessert was fruit cake with orange syrup, topped with orange-scented Chantilly cream, and an infusion to end it all.</div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-19266262488756364112014-10-16T23:19:00.003-07:002015-04-26T18:49:18.801-07:00Shucked - oyster bar at Gardens Midvalley<div style="text-align: justify;">
I like oysters and had only developped the taste for these the last years I was in France. In Malaysia, eating oysters is still something of a luxury and a reserved activity for certain occasions.<br />
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I saw this oyster bar by chance while waiting for a friend at the Gardens and so I decided to check it out...<br />
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The variety of oysters offered was good but the price was very steep. The listed price does not include taxes. Well, anything for a one-time experience...I always had <i>fin de claire</i> when in France but Irish oysters were new to me so I had decided to give it a try - 3 pieces of them (Galagher) cost RM55 on the menu, ending up at RM64 after tax so it is RM20 plus a pop - not at all the kind of price one should be paying for eating out of a stand with cheap IKEA cutleries and cheap paper napkin to wipe off their hands (what, not even cheap scented wet towel in plastic packets to wipe your fingers after consumming oysters??? - see pix below)<br />
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The bar..."minimalist" at best. </div>
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Honestly, I would have liked it better served the French bistrot way: with butter, bread and mignonnette sauce. That was not the biggest setback: they killed the oysters before serving, completely destroying the texture and flavour of the oysters as the sea water that gave part of the taste of the oysters was also discarded. The plump-looking oysters in their shell looked like a clump of shrivelled dead oysters in a cloudy juice of damaged oyster meat. They were removed completely from their shells and then put back into their shells before serving. The explanation given: Malaysians are too scared of eating live oysters. Utter disappointment. I couldn't tell if the oysters were really fresh or not...and the staff had to argue their ways are the way to do it (I am wishing the owner of the outlet good luck for the future).<br />
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Verdict: Go buy some fresh oysters and shuck them yourself would have been a cheaper and more satisfying option...lemons are cheap and sold everywhere! (plus you get to wash your hands after eating)</div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-37589601599851370482014-10-14T06:49:00.000-07:002014-10-16T23:32:38.499-07:00Rendez-vous at Bangsar<div style="text-align: justify;">
Tucked at the corner between Jalan Maarof and Lorong Maarof in Bangsar Kuala Lumpur is Rendez-vous, a new French restaurant in Kuala Lumpur. I went about two weeks ago to check out the place with two friends and here's the result:</div>
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Asked the owner why such a "kitsch" (tacky in French) decor (with a tourist Eiffel tower) and he replied to break away from the association of fine dining and French food, which tends to drive the more common crowd away. I agreed on one thing: it doesn't have to be fine dining (cost on service and decor) but the food needs to be good...</div>
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Then again it need not be borrowing concepts from gourmet restaurants: tasters or amuse-gueule. In this case tiny crostinis in huge dinner plates. For me, wrong foot in using cheap gimmicks...</div>
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Ordered a strawberry daquiri - no complains</div>
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I came for this: oysters. Though the presentation was interesting, I find it cumbersome. Oysters are reasonably fresh for the distance they have to travel from France to Malaysia but they are not exactly "plump" (They tend to shrink a bit in volume once they are kept longer than they should alive. That also explains why certain places freeze their oysters -easy to open and no risk of shrinking). At RM40plus half a dozen (minus tax), it was not that expensive...</div>
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Here's how fresh oysters should look like...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRAZ0A192PpFYf7S7s74PZJqg9G1cIW_DOo83zNGFp47l_W5llbXcS-0M0s1P30SvE3CwywJW6SdXA28TBBDwu8O0aS1fX6yth4w0tQp9Yff4Xlpa0ff6-dpAGW8qLHlET1fv5t-RQcE/s1600/DSC_0159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRAZ0A192PpFYf7S7s74PZJqg9G1cIW_DOo83zNGFp47l_W5llbXcS-0M0s1P30SvE3CwywJW6SdXA28TBBDwu8O0aS1fX6yth4w0tQp9Yff4Xlpa0ff6-dpAGW8qLHlET1fv5t-RQcE/s1600/DSC_0159.JPG" height="266" width="400" /></a></div>
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If the oysters are not alive, eg look "shrunk" or lifeless, don't consume - in this photos they tend to spread out well over the shell and look plump. They also should have nice translucent colour and smell freshly of the ocean. Those featured here are <i>fin de claire</i>, one of the most consumed type in France.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjij8SyaIYjgrq4HwMm341WioxQT2JDHJHdR6nJlKurkKtFD9dI69j0Cx19OG40m1WA0kxjZh5TQacX9PaDu66_x48XGoGTUrHdyR8HDMeXn7Iazdpvoo3p6GeeXed8QCJ91sQSv9ri51Q/s1600/DSC_0119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjij8SyaIYjgrq4HwMm341WioxQT2JDHJHdR6nJlKurkKtFD9dI69j0Cx19OG40m1WA0kxjZh5TQacX9PaDu66_x48XGoGTUrHdyR8HDMeXn7Iazdpvoo3p6GeeXed8QCJ91sQSv9ri51Q/s1600/DSC_0119.JPG" height="266" width="400" /></a></div>
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I always enjoy a good moules frites (mussels served with fries) but helas, this was a disappointment: there is way too much "soup" in the bowl and that drowns the sweetness of the mussels (can't taste the wine at all), and they were way overcooked and too salty. I actually had better ones from cheap unknown bistros in France, way better ones.</div>
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Result: paid close to RM110 for 2 dishes and a drink (non alcoholic). You be the judge of its worthiness...</div>
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My friends had these:</div>
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A RM53++ menu:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWv_nrK-5hB8SHYSpin5BClEHeMsAshyphenhyphenFuvVMhyphenhyphenyJCEeh5jDxMpcyeusz9VNsQ4lBhbjBpcbHYIS5TxYYHDwxDQo7o40isODBbmB4jtJBVGmGOMU-1c1_RD3wm04SaR_p-ToNu9Lcy4PM/s1600/DSC_0115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWv_nrK-5hB8SHYSpin5BClEHeMsAshyphenhyphenFuvVMhyphenhyphenyJCEeh5jDxMpcyeusz9VNsQ4lBhbjBpcbHYIS5TxYYHDwxDQo7o40isODBbmB4jtJBVGmGOMU-1c1_RD3wm04SaR_p-ToNu9Lcy4PM/s1600/DSC_0115.JPG" height="266" width="400" /></a></div>
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a cheese quiche for starter</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAw7mkyGzWtMa4Kv-C-9y4n9mUd_hUvoNyXepzitPmFSF8Q_uqqFa0bD-75vLOO7hQJQcQZS9zlhcZDYX4Osinln7ijcNGHs6f4VrNJEQWrrHEjlhu6Tq9CiBd7_mkDhWuCNyy-uKz4U/s1600/DSC_0120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAw7mkyGzWtMa4Kv-C-9y4n9mUd_hUvoNyXepzitPmFSF8Q_uqqFa0bD-75vLOO7hQJQcQZS9zlhcZDYX4Osinln7ijcNGHs6f4VrNJEQWrrHEjlhu6Tq9CiBd7_mkDhWuCNyy-uKz4U/s1600/DSC_0120.JPG" height="266" width="400" /></a></div>
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A salted cod brandade, bane of the uninitiated diner as my friend had chosen two things that were way too close in taste to each other. Had a small bite to figure out the flavour. Needs more work. I was transported back to my university canteen in France...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2DmYfFwOCJ9F3g2nPZpQef-mefqoPfZ2V-YD5rKcqfYLXyeQ8Vez2dhvHCSN2QNZ7Gv0McGJrICDwSnv0InYT_UZFSfd4_m9CiVCzwNp0o3pu-Ip0Z5bvIAcJ7PRKEf-zuEAcvMlC7g/s1600/DSC_0124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2DmYfFwOCJ9F3g2nPZpQef-mefqoPfZ2V-YD5rKcqfYLXyeQ8Vez2dhvHCSN2QNZ7Gv0McGJrICDwSnv0InYT_UZFSfd4_m9CiVCzwNp0o3pu-Ip0Z5bvIAcJ7PRKEf-zuEAcvMlC7g/s1600/DSC_0124.JPG" height="266" width="400" /></a></div>
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<i>Île flottante</i> or floating island, encore something which is sooo classically canteen dessert...or it reminds me of supermarket desserts from the cold sections...I would say dump the cumbersome and oversized dinner wares and improve on the taste. I agreed with the owner, fine dining it is not.</div>
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Another menu at RM89++</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBC2Ns92f6udj1jLC4yImO5xT2nnGFwDVj3z_LXD3TuGQ5WwySz56Huapu5F7m7F4vI5hSSW5s5T3f036uXawSzACmy6jV6dQEtWTus-1PEHPedC2GcetL5KngxOM5ea2-1r0w2diyfw/s1600/DSC_0116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBC2Ns92f6udj1jLC4yImO5xT2nnGFwDVj3z_LXD3TuGQ5WwySz56Huapu5F7m7F4vI5hSSW5s5T3f036uXawSzACmy6jV6dQEtWTus-1PEHPedC2GcetL5KngxOM5ea2-1r0w2diyfw/s1600/DSC_0116.JPG" height="266" width="400" /></a></div>
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Duck confit...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2T2cvLn0F2-LcvFoIN_SdAS6FH6aZyVIdcxuIM_zZCGqmbWXuXpWUZUvc72w716EOZmysD48-QbhdnoPg3xfDhX-r34rT_pggOKYp_jGEJlVOwW2E_Bz0g9v4cS_V_33x4d5ldwLrBE/s1600/DSC_0121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2T2cvLn0F2-LcvFoIN_SdAS6FH6aZyVIdcxuIM_zZCGqmbWXuXpWUZUvc72w716EOZmysD48-QbhdnoPg3xfDhX-r34rT_pggOKYp_jGEJlVOwW2E_Bz0g9v4cS_V_33x4d5ldwLrBE/s1600/DSC_0121.JPG" height="266" width="400" /></a></div>
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Pan fried cod with asparagus - still reminds me of cheap bistro food...too much thick sauce everywhere.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKgWFG0i3Titx6UGcaG1zmfcAV-SqP42-jm3mWOmXzEwdd7lAdCAvJTbJ8hLpY2xtx37pOEvmCz7PZZ6RxPFcQQYSWG7yQvhqZODvoPdb6iLJ4h-CVbv-PSoZxk9npNoF6zqCZuDXUo8/s1600/DSC_0122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKgWFG0i3Titx6UGcaG1zmfcAV-SqP42-jm3mWOmXzEwdd7lAdCAvJTbJ8hLpY2xtx37pOEvmCz7PZZ6RxPFcQQYSWG7yQvhqZODvoPdb6iLJ4h-CVbv-PSoZxk9npNoF6zqCZuDXUo8/s1600/DSC_0122.JPG" height="266" width="400" /></a></div>
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The cheese was actually star of the show but way too skimpy (and yeah, drop that ugly tacky cheese board with the toy cleaver too)</div>
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This three course was served with a dessert of choice...</div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-50781039889719908972014-10-11T06:49:00.001-07:002014-10-11T07:09:39.439-07:00Confit of foie gras, in cans<div style="text-align: justify;">
Believe it or not, the French make very good canned foie gras and they are about the most consumed type of foie gras (called confit because of the slow cooking method), not only because of the delicate flavour of the liver being preserved but also because it is the most practical - chill, take out from the frigo, open the both ends of the can, slide out and voila! Instant gourmet cuisine.</div>
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Most supermarket chains in France produce their own lines for consumers, often in two different grades (price is a good indicator). They also stock brands from producers. For something special, one can often buy from speciality stores but the difference in prices would often make you think twice (though the taste is arguably better, only to the dicerning tongues).</div>
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Here are some...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYtv5o2pcW9LgcVN2d-VEiVtjFb3V4nOjmy0bf59K5uQribwllu10LREvBjtiu6igiOwgt1IhnMsjqF8zYWUTjWre4x2qbF_odKQ5VwkHKGy3DnAsWi8gjixTOCWxBz94sTFvGNvK4NmI/s1600/DSC_0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYtv5o2pcW9LgcVN2d-VEiVtjFb3V4nOjmy0bf59K5uQribwllu10LREvBjtiu6igiOwgt1IhnMsjqF8zYWUTjWre4x2qbF_odKQ5VwkHKGy3DnAsWi8gjixTOCWxBz94sTFvGNvK4NmI/s1600/DSC_0047.JPG" height="297" width="400" /></a></div>
This is from a speciality store selling products from regional producers, guarantee of authenticity<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvOqga4VAW6umHIPS3E2sLM-7W03IbJGmt3PcmXFBE9PRKDWe2Sos2g_2Id7_jk28McbdezqPyl1doj5brI78bTiGga-D6Y8BnRkVpLTBegcHT7nACfr-WqL97GoeMrD49lEvT4gEtuk/s1600/DSC_0049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvOqga4VAW6umHIPS3E2sLM-7W03IbJGmt3PcmXFBE9PRKDWe2Sos2g_2Id7_jk28McbdezqPyl1doj5brI78bTiGga-D6Y8BnRkVpLTBegcHT7nACfr-WqL97GoeMrD49lEvT4gEtuk/s1600/DSC_0049.JPG" height="296" width="400" /></a></div>
This is a common supermarket grade - believe it or not, tasting ten times better than any foie gras that I have tasted in Malaysia so far (even from expensive restaurants)...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKL-fBPyZRjLwuo6Ssz3AOVR3RujAa8c6JfEwkKEnBHt6jXa4KAL8_2VONCGbsGM7WDA6wt2_zGLr0sN2vLAkimWwdac5lBKvZP1uxvihFJHyPLjUtfK40qTB80l4ks7QSwOAAzCLpJYw/s1600/DSC_0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKL-fBPyZRjLwuo6Ssz3AOVR3RujAa8c6JfEwkKEnBHt6jXa4KAL8_2VONCGbsGM7WDA6wt2_zGLr0sN2vLAkimWwdac5lBKvZP1uxvihFJHyPLjUtfK40qTB80l4ks7QSwOAAzCLpJYw/s1600/DSC_0051.JPG" height="322" width="400" /></a></div>
A slightly better quality type from local French producers (this one with port wine)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwK65xPhHM969FVA2ohzo8XAofh6wBtIS0t6vkY5fJT0aMxc6AueGcqRiBWaxL__bRrrZbaZwYnA0iT2V8dxD1m69MGBdmhK9lGSvlaHjMXkyEvQ98y-OhVNrG_c-l7nxiV791VD2dJwM/s1600/DSC_0057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwK65xPhHM969FVA2ohzo8XAofh6wBtIS0t6vkY5fJT0aMxc6AueGcqRiBWaxL__bRrrZbaZwYnA0iT2V8dxD1m69MGBdmhK9lGSvlaHjMXkyEvQ98y-OhVNrG_c-l7nxiV791VD2dJwM/s1600/DSC_0057.JPG" height="296" width="400" /></a></div>
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Those that come in glass jar are much better: this one has a famous chef lending his name to the marketing (also a supermarket brand). If you are at lost, always look for the AOP or AOC label, indicator of its geographic origin, a seal of authenticity (observe the small blue label with yellow fringe on the jar sealer above)<br />
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Once taken out from the can, they are cut with a special wire cutter (or any slim warmed blade) to avoid damaging the buttery consistency of the foie gras. Serve cold with toasted bread, savoury jams (usually onion jams but apricot and peach jams do equally well) and if you have, a swivel of balsamic reduction syrup....and to drink? Being a festive food, classically champagne if you are toasting, if not, a good Sauterne (classic choice) or any sweet wine like Monbazillac...They are often eaten at the beginning of a meal...bonne fête. </div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-54771754805114467082014-10-11T01:06:00.003-07:002014-10-11T01:09:18.637-07:00Dinner at a 2 Michelin-starred Restaurant at Arbois (reblogged from July 2013)<div style="text-align: justify;">
My friend reserved a place for us to try out (for once at least in a life time) a 2 Michelin-starred restaurant in Arbois. It is a small town about 40 minutes drive from Besançon town and like all quaint little towns of France, extremely charming and rustic. If there isn't that much to brag about restauration in Besancon, this tiny little enclave has much to shout about: its famous yellow wine called "vin jaune", a wine with an interesting yellow tint and an earthy taste, another light claret wine called "vin de paille" or "straw wine" is equally famous for its sweetness close to a Sauterne...But the two biggest draw has to be the world renowned Hersinger Chocolate Maison and a 2 Michelin-starred restaurant called simply Jean-Paul Jeunet d'Arbois (namesake of the chef).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXoYwbNyQPKWNWZW5i5rlySyL-tSPTNoWB8l4VvHm5vgj_anuml15C0eDOIPx0uBpCi20YChboBidigXmr2Moy8u17HsJ1R97vmWyqRlraUhrytOtxNRrQmTarJTxNnnrmEkLsdqNv2IdY/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXoYwbNyQPKWNWZW5i5rlySyL-tSPTNoWB8l4VvHm5vgj_anuml15C0eDOIPx0uBpCi20YChboBidigXmr2Moy8u17HsJ1R97vmWyqRlraUhrytOtxNRrQmTarJTxNnnrmEkLsdqNv2IdY/s400/DSC_0002.JPG" height="266" width="400" /></a></div>
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View of the town centre in the evening...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qW3O9ixPtDriPHj21F3NDKpkZ1P2rebSHAUpThx6jJVvnb_UUXyORMbF5SVY12gD3SMfHuOM-YAZoMM3pjoVDAmtDV4hkvDf84vy1QsJbT7PsfQ6e7bMne1dXX1vzYLxf1118EZP4uXJ/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qW3O9ixPtDriPHj21F3NDKpkZ1P2rebSHAUpThx6jJVvnb_UUXyORMbF5SVY12gD3SMfHuOM-YAZoMM3pjoVDAmtDV4hkvDf84vy1QsJbT7PsfQ6e7bMne1dXX1vzYLxf1118EZP4uXJ/s400/DSC_0003.JPG" height="266" width="400" /></a></div>
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Outside of Hirsinger, right in the middle of the town...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5S06az6cmMa2VuP0qjkZkFVSAbfrhUa3ls_BlPj8cPgGqQbXmMNNvIWAEUPR5vQflBUQXkcpoQquK4ybSyt2_H2SsWX-qZGyLgs_e6empC_iA1Kk22xxXiOAVxQX6-cxopq4ZS4_nXPEJ/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5S06az6cmMa2VuP0qjkZkFVSAbfrhUa3ls_BlPj8cPgGqQbXmMNNvIWAEUPR5vQflBUQXkcpoQquK4ybSyt2_H2SsWX-qZGyLgs_e6empC_iA1Kk22xxXiOAVxQX6-cxopq4ZS4_nXPEJ/s400/DSC_0006.JPG" height="266" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4tcaOOheGecAOoSizt52rEEty0_tUQ43fzD0tX1gYHhBPG0ZbFfm6FF4c6Ko-_rXmRhxkWLh4tOn-wZOt_gZ6W0NHOhOj8YIhB5TyFaFga-PfKhnmK-KzKLDt4K38ZvDNtKBqRuSOZyI/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4tcaOOheGecAOoSizt52rEEty0_tUQ43fzD0tX1gYHhBPG0ZbFfm6FF4c6Ko-_rXmRhxkWLh4tOn-wZOt_gZ6W0NHOhOj8YIhB5TyFaFga-PfKhnmK-KzKLDt4K38ZvDNtKBqRuSOZyI/s400/DSC_0007.JPG" height="266" width="400" /></a></div>
A sweet toothed person will have troubles in this shop...<br />
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Nougat in all its possible incarnations...</div>
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and fruit candies too...</div>
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some remaining pastries and chocolate confisserie at the end of the day...<br />
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Chocolat galore...the price is actually not as forbiding as one would imagine from an upscale chocolatier but it is never cheap to begin with...<br />
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The name of the shop...<br />
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and outside...</div>
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Across the street, at a turn and this is a rather unassuming hotel/restaurant...<br />
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Beautifully dressed room with a brigade of service to make sure everything meets the client's expectation. I ordered the tasting menu (lowest priced) at 110 euro...the waiters are extremely competent and will be able to address any requests, big and small...however, they'll never cease to try to push their expensive wines to you...</div>
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A small tray of tasters called <i>amuse-gueule</i> to get things going...the fried quail egg was interesting but not shouting...the rest is a tiny window to the taste range of the region - summer tastes are typically linked to fenouil, aneth, artichokes, and wild flowers as well as regional products like the absinthe (a strong liqueur), jésus de Morteau (a large sausage) and vin jaune... the restaurant seems to concentrate on quality regional products used in imaginative ways.</div>
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A trio of butter was offered to go with the meal: simple salted butter, seaweed infused butter and speciality sausage-infused butter (jésus de Morteau).<br />
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Maquereau de Ligne Juste Poché au Beurre Citronné,</div>
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Sablé & Royale aux Graines d’Aneth Torréfiées,</div>
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« Chantilly » Légère à l’Absinthe</div>
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Truffe d’Été & Artichaut Bouquet en Salade Décomposée,</div>
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Barigoule à l’Amande Fraîche & Fleurs d’Origan,</div>
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Croustillants d’Artichaut</div>
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The summer truffles were crispy but they only have a faint perfume. The use of raw almond to balance the saltiness of the sausage and almond parfait was interesting.<br />
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I chose this special bread - it is really yellow in colour because of the use of absinthe as a flavouring agent...<br />
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ESCARGOTS DU PETIT MERCEY, BLETTES & ORIGAN</div>
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Etuvés au Beurre de Gingembre, Côtes de Blette Glacées, Tuile de Lard Cul Noir,</div>
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Petit Farci de Vert de Blette &amp; Jus mousseux à l’Origan</div>
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There are actually only 3 snails inside, perfectly cooked and prepared without a single trace of earthy sandiness. However, this is really a light dish, even for me who doesn't eat a lot.<br />
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Entrecôte de Boeuf « Hereford Prime » à l’ Armoise,</div>
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« Farçon » au Jésus de Morteau Révisité</div>
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Radis Confit & Girolles Clous,</div>
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Beurre de Vin Rouge</div>
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The beef was by far the most outstanding dish but again, too tiny for my liking. I actually had 5 entries (+ 2 light tasters and a selection of cheese) but felt like I didn't actually had that much to eat...<br />
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Les Affinés à Souhait du Pays Comtois & de France: cheese as much as you can take.<br />
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Chose a 24-month and 18-month Comt<span style="font-family: Calibri, sans-serif; font-size: 12pt; line-height: 18.3999996185303px;">é, a light blue cheese from the Jura and a smoked cheese from the Perigord...</span><br />
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Abricots Bergeron Juste Pochés dans un Sirop Aromatique,</div>
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Blanc Manger à la Reine des Pré, Un Lait d’Amande,</div>
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Sorbet Abricot</div>
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La reine des prés, <i>Filipendula ulmaria</i>, is a wild flower that grows in wet habitat and has a rather strong aroma that needs getting used to.</div>
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To finish, some tiny sweet things...</div>
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Arbois is the birth place of Louis Pasteur...</div>
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Some famous chefs came visiting...</div>
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and the restaurant...</div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-82919768480872677402014-10-11T00:57:00.004-07:002014-10-11T00:57:46.996-07:00Simple pleasures...(reblogged from my main blog)<div style="text-align: justify;">
Over the weekend, I had the time to experiment with a few dishes...results:</div>
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The table set as usual...<br />
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Breakfast done as dinner: crispy bacon and Parmiggiano reggiano chips on poached eggs and strewn lemon cress...<br />
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Cannellini bean stew (with lamb)</div>
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A wonderful cheese with a nutty body: Morbier<br />
Read about the cheese: <a href="http://en.wikipedia.org/wiki/Morbier_cheese" target="_blank">http://en.wikipedia.org/wiki/Morbier_cheese</a></div>
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Salade to go with the cheese...</div>
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Simple chocolate cake to sandwich crème de marron (chestnut cream) with a dollop of freshly made chantilly and raspberry</div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-83081085807732144902014-10-07T02:48:00.001-07:002014-10-07T02:55:53.159-07:00Ragoût of haricots blancs<div style="text-align: justify;">
This is a dish that can have a thousand lives, starting as a simple stew and can end up as a bourguignon-styled stew! </div>
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<b>Ingredients:</b></div>
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Seasoning: 2 bay leaves, a pinch of Herbes de Provence, sea salt and pepper, an entier dried Piment d'Espelette (otherwise use any dried mild peppers)</div>
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smoked pork belly (about 150g) or lardon fumé in French</div>
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200 g ground lamb</div>
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200g ground beef </div>
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500g of dried white butter beans (called haricots blancs in French or cannellini beans in Italian)</div>
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100g sun-dried tomatoes, chopped roughly</div>
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1 big onion, diced</div>
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2 medium-sized carrots, cut into coins</div>
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3-4 cloves of garlic with skin, smashed</div>
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1 cup of dry white wine</div>
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Soak the beans overnight, changing the water once or twice (at least 12 hours). Drain and keep aside.</div>
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In a large casserole, render the lardon with some olive oil, add the beef and lamb once the lardon starts to brown on the sides. Mix well. Add in the garlic, onions, sun-dried tomatoes and cracked piment d'Espelette (remove the seeds if you want less spiciness). Add the beans and the rest of the seasoning, stir well, add the wine and enough water to cover the whole mixture. Cook on medium heat for about 30 minutes before adding the carrots. Depending on how soft you want the beans, the mix will cook well but under very low heat for 2 - 3 hours. Serve hot with a sprinkle of freshly chopped parsley, a sprinkle of fleur de sel and a squirt of extra-virgin olive oil.</div>
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A whole dried piment d'Espelette - an AOC produce from the Southwest of France. It has a decidedly smoky flavour and a mild spiciness.</div>
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The beans, soaked for half a day (longer if you need softer beans). Fresh of course, is the best but be careful as it will not stand stewing any longer than a fresh bean should...<br />
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Lardon fumé, or smoked pork belly.</div>
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The finished product: served with bread it makes a hearty dish for the chills of the onset of autumn. For the Malaysian tropics, well, some restraints with the serving and an air-conditionned environment is ideal...</div>
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Leftovers from the dish can be recycled to become the base for a bourguignon-styled stew: </div>
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-add choice of beef cuts or lamb to the stew;</div>
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-add 1/2 a bottle of red wine</div>
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-stew till stock reduced and beef/lamb tender</div>
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-add pan seared mushrooms (Swiss brown or even Shiitake)</div>
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-adjust the seasoning</div>
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-thicken the sauce with a knob of beurre remanié ( soften butter with flour) </div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-71394997356663046872014-10-06T20:20:00.000-07:002014-10-06T20:20:13.711-07:00Terung Asam (reblogged from July 2010)<div style="text-align: justify;">
<span style="color: #666600;"><span style="font-style: italic;">Terung Asam</span>, or sour aubergine, is a kind of aubergine usually found in small quantities at the wet market sold by farmers. Mostly, they are not cultivated per Se but sprout by chance at the edges of vegetable plots or farmland. There are 2 varieties, a large kiwi fruit-sized variety and these in the below photograph - tiny ones. When they are ripe, they usually have a golden yellow shade with hairy skin. These are mainly used in <span style="font-style: italic;">Gulai</span>, soupy-based cooking or even eaten raw as salad.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-TxiujuzLoh-wcrxmxW0VB-1nz6KJksvEO8KxWvKiFXvN2z_V-_adeocgfXclWsKOEgV5PdNGY5ILhz7s5uuiotqiAwH0p9A4Vof6vEOEUh4XMK1DP80qjATeSo1hJthHTL21xW5kLg/s1600/DSCN7670.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-TxiujuzLoh-wcrxmxW0VB-1nz6KJksvEO8KxWvKiFXvN2z_V-_adeocgfXclWsKOEgV5PdNGY5ILhz7s5uuiotqiAwH0p9A4Vof6vEOEUh4XMK1DP80qjATeSo1hJthHTL21xW5kLg/s400/DSCN7670.JPG" id="BLOGGER_PHOTO_ID_5495834179826236786" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; width: 400px;" /></a><span style="color: #666600;">A handful of <span style="font-style: italic;">Terung Asam </span>selling for a ringgit at the Farmers' Market in Raub on a Sunday.</span></div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-60661201879344435342014-09-26T18:52:00.000-07:002014-09-26T18:53:45.903-07:00Sentosa Restaurant in Raub (reblogged from Apr 2013)<div style="text-align: justify;">
Last week, we had dinner at Sentosa because our favourite was not open. This restaurant sits right in town center, next to the field. The wooden building used to be a clubhouse in the olden days, then turned into a taska (kindergarten) and finally now a restaurant. Sentosa was once in the small town of Benta, about 20 plus kilometres from Raub. Some changes in development and road straightening between Raub and Kuala Lipis, Benta got "cut off" from the mainstream traffic flow and I reckon it must have affected their business. The owners moved the restaurant to Raub a few years back and it stayed put till now. The restaurant is a halal restaurant - no pork and alcohol served. Testament to its popularity and staying power: rows of photos of dignitaries (including the Sultan of Pahang, the current PM Najib and ministers, celebrities) adorn its rustic plank wall...</div>
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The peculiar form of its entrance, like an old-fashioned Malay house "anjung".</div>
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High wooden ceiling...</div>
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The Sultan of Pahang came-a-calling...</div>
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We had a portion of steamed Krai (<i>Puntius daruphani</i>). The restaurant used to sell freshly caught Malaysian riverine fishes from the Lipis-Jelai river that included Patin Buah, Krai, Tenggalan, Temoleh, Tapah, Baung, Jelawat and Kelah. Due to pollution and habitat destruction, we can only be contented to be having farmed river fish these days (raised in cages along the river) like Krai, Patin buah and Tenggalan. Occasionally, some local fishermen bring in their catch and the restaurant will have it on their special menu. That having said, this restaurant still makes the best steamed fish dish in town, and in many ways better than many restaurants that I have had fish in KL.</div>
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If you ever chance by real river patin fish (<i>Pangasius pangasius</i>), here are some tips to verify if you have the real McCoy or Mickey Mouse: the cooked fish belly must never have "mud" smell. In fact, it should exude an aroma of fermented figs and "kesum" on its belly wall - something which only wild fishes can have compared to farmed fishes. Another tell tale sign - look at the fins: river Patins stay mainly in mid-stream in swift currents and wild fishes should have very large tail fin in comparison to its body mass, like a well worked athlete. Farmed fish, like urban folks who lack exercises, will have visibly smaller fins. The oily layer on its belly has white translucent fat instead of the usual disgusting yellow fat that you would see on Patin fish bought from supermarkets and wet markets (these patins are of Thai origin but farmed in Malaysia with fish pellets and loads of other things unimaginable)</div>
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Best Kangkong Belacan in town.</div>
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Even better - Petai Sambal Ikan Bilis (Sting beans in anchovy spicy sauce). The beans are cooked to perfection and the anchovies crispy. Loved it.</div>
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<span style="text-align: justify;">The restaurant is not exactly the cheapest one in town and if you're ever ordering steamed river fish (or prawns), which is their speciality, do bring along enough cash...otherwise, enjoy your great meal.</span>NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-90414458495630777942014-09-23T03:09:00.000-07:002014-09-24T22:56:40.834-07:00Return to Joël Robuchon's Atelier at Etoile...<div style="text-align: justify;">
This is my second trip to the same restaurant: to check if the menu has evolved and also to confirm my memories of the culinary works there. Well, since February, the menu has changed and I actually like this one better because it is more flavouful, or maybe because I like autumn ranges more...</div>
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The winding mirrored staircase is always fanciful and très Parisian chic...<br />
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No changes here. I chose a three-course menu for 43 euro and from experience, I can hardly finish them so I really can't go for the dégustation eventhough I would have loved to...<br />
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Some touch of autumn colours on the decors...</div>
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shot of foie gras and Parmesan foam - their classic amuse gueule...</div>
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Absolutely loved this entrée: a poached egg and some Iberian flavour (the ham). I am so absolutely stealing this recipe for my next dinner with friends...</div>
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the lovely silken potato purée</div>
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Strong on flavour - grilled beef with vegetables. The sauce has a tinge of the sea, probably from use of anchovies in the preparation. It reminded me of the Chinese oyster sauce found in Chinese braised pork dishes and the overall impression denotes a rather Oriental feel to the dish...</div>
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Royal Gala apple in different manifestations: a granita and a tart.<br />
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to finish...</div>
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NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-82535509923270825642014-09-21T07:02:00.003-07:002014-09-21T17:18:40.257-07:00"Ho Chien" in Melaka (reblogged from Dec 2013)<div style="text-align: justify;">
Recent trip back to Melaka - we had pangs for some good "ho chien" or oyster omelette but the regular shop at the other end of Jonker Street was no longer making any - a chat with the speciality shop owner (selling belacan and nyonya cookies) revealed that the ho chien lady has had a stroke - so end of our hope...however, my FIL knows another one at Jalan Kampung Pantai in the same neighbourhood (I get confused with the intertwined roads inside the old Melaka town) and so we managed to find it after a few minutes of driving around the crowded streets. Eating out or even visiting the old town center of Melaka in your own car is a very tricky thing because of the narrow streets coupled with some of the most confusing and intriguing road signs in Malaysia, not to mention the severely overcrowded narrow streets (where all the shops are) without parking. So if you need to venture to town to try some gastronomique adventure on your own, act early and do some reconnaissance work before being let down by lack of parking and of course, the traffic police is ever ready to write a summon so DON'T park illegally in Melaka!</div>
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The restaurant has an unassuming name, like any other chinese resto...<br />
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Besides ho chien, they also serve fried soft-shelled crabs.</div>
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The lattice-work of the entrance.</div>
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The side entrance.</div>
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They still have some original marble top tables left...<br />
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and some old-fashioned wooden chair usually found in Hainanese coffee shops, kinda pre-war feel to it...</div>
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Star of the gastronomique adventure du jour: the <i>Ho Chien</i>. A batter of tapioca or sweet potato starch is pan fried with eggs, garlic and spices to form an omelette and the oysters are added on last with the chives. It is usually served with a simple chilli sauce.<br />
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Some simple fare to go with: garlic fried baby cabbage and cantonese fried rice. Not bad.<br />
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A peek at the flat-bottomed wok used for the ho chien...</div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-5492958378205762062014-09-21T07:00:00.001-07:002014-09-21T07:03:39.729-07:00Geragao - a prawn fritter nyonya-style (reblogged from Dec 2013)<div class="separator" style="clear: both; text-align: justify;">
Recently back in Melaka, we saw fishermen selling <i>geragao</i> or shrimp seedlings (very tiny ones) along the road to Klebang. My MIL had some in her freezer and I requested for a tasting: voila the results...</div>
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The tiny shrimps are actually used for a fermented prawn condiment called <i>Cencalut</i> used in local cuisine. However, fresh <i>geragao</i> can be added into a simple flour mixture (liquid) and then be fried in oil like a fritter. It is usually eaten hot with chilli sauce. It has rather surprising flavour...</div>
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The fresh<i> geragao</i>...</div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-87375381596055730312014-09-21T06:58:00.001-07:002014-09-21T17:18:55.742-07:00Gastronomique adventure at l'Atelier de Joël Robuchon - Etoile (reblogged from Feb 2014)<div style="text-align: justify;">
I only had more or less a day in Paris recently and as usual without a plan. So I went wandering around Champs Elysées without anything in particular and because of the cold wind, I got hungry fast. The usual hangout at Chez Clement had renovated their menu to a much more commercial and restricted one, not to my fancy...so I went further up the street and entered a luxury store called Drugstore Publicis (liked this store because it sells all kinds of gastronomique delices, including premiun caviar from Petrossian and macaron from Pierre Hermé) with intention to eat early lunch at a swanky bistro - luckless, the snorty receptionist asked me to wait for another 15 minutes eventhough its door menu said service begins at 11:30 (which was the time I asked for a table). I walked further into the shop and suddenly realised there was a restaurant at the bottom of the mirrored staircase called "<i>L'Atelier de Joël Robuchon Etoile</i>". I walked down the staircase and were well received and the rest was history...(too bad for the snorty bistro at the entrance (to be avoided as it costs even more than a 2 Michelin-starred restaurant just 10 steps away).</div>
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The decor is rather modern with a zen twist, playing on lights and shadows and a lot of red contrasted against black, giving it an almost Japanese lacquer feel...<br />
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Guests are allowed to compose their menu according to their hunger/eating capacity and I find this good as one won't have to end up stuffed at the end of the meal (and over paying for that!). I chose a 3 items menu for lunch at 43 euros (value for money): 1 entree (cold or hot), 1 main course and a dessert. I opted for the cesar salad (it was called something else, I forgot), pigeon (additional 12 euros) and crêpes suzettes. With drinks and apéritif, it came to a total of 73 euro and absolutely full stomach. Excellent.</div>
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The amuse-gueule: a shot of foie gras mousse with a drip of morel mushroom sauce and Parmesan foam. Flavourful.<br />
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Bread served on a metal holder (looks like Alesi to me...)<br />
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Deconstructed Cesar salad. While the styling is rigorous, I find it to be too "sauced". Could be lightened a bit and a tad more bacon chips will deffinitely make it tastier...</div>
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Star of the day: pigeon breast meat with seared foie gras wrapped in Savoy cabbage leaf and bacon. The pigeon melted in my mouth and paired extremely well with the foie gras. The whole was flavourful and rich. It could, however, be even better if the salad served were less "sauced" with the powerful and acidic dressing that tends to overwhelm. A light vinaigrette will definitely be better.</div>
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The potato purée served on the side was smooth as silk and extremely rich in flavour. Best potato purée eaten ever anywhere...<br />
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The chefs hard at work...</div>
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The crepes were charmingly traditionnal served with the bitter-sweet orange sauce. Liked it.<br />
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A little madeleine and chocolate to finish...</div>
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The mirrored staircase</div>
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NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-22094362451546568842014-09-21T06:54:00.002-07:002014-09-21T07:05:36.606-07:00Culinaria mia...(reblogged from Jul 2014)<div style="text-align: justify;">
Well I was asked to try some recipes with some friends (luckily not me who paid for the expensive ingredients) as they are newcomers to dining French-styled.</div>
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So here's the pictorial result of the experiment (went well) ...</div>
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Table set the way I like it - pure and simple lines</div>
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Something to chew on while waiting: Serrano ham on indian mango<br />
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A trio of amuse-gueule - sauteed mushroom with bacon and highlighted with piment d'Espelette, canard confit (duck) on orange segment and fresh tomato and roquette salade with octopus in garlic oil.</div>
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First course: a twist on quiche Lorraine - salted cod (called Morue salée in French) is used, a traditional brandade ingredient and the filling is mixed with wilted onions and leeks, topped with Comte cheese and baked to golden brown. The cod must be soaked 24 hours before hand and the water changed a few times to reduce its saltiness as well as to rehydrate the fish. Always good served with a tangy salad (lemon-honey dressing).</div>
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Decadent: braised Wagyu ribs with wild cèpes and red wine stock. The Wagyu is served on a bed of gratin dauphinois. A crowd pleaser, especially the meat lovers!<br />
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The cheese and salad was kept to a bare minimum for first timers - kind of initiating them to this part of the dining with an easy to eat cheese - petit camembert.</div>
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Crêpe Suzette made easy. The orange sauce was made by squeezing six oranges, reduced to half by boiling down with sugar and flavour with Grand Marnier and eau de fleur d' oranger (orange flower water). Blanched orange peel is mixed in to get the candied bits in the sauce.</div>
NL LIEWhttp://www.blogger.com/profile/07978264498133479530noreply@blogger.com0tag:blogger.com,1999:blog-5391090284085010210.post-47382305809425824842014-09-21T06:51:00.003-07:002014-09-21T07:06:00.504-07:00Another makan-makan...(reblogged from Aug 2014)<div class="separator" style="clear: both; text-align: justify;">
A friend came visiting from Singapore and I decided to throw in a quick-fix dinner with whatever we had in our magic box - the fridge!</div>
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We chose a more colourful theme for the table this time...it was in tandem with the festivities around us...<br />
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Chose a simple local dish to start: prawns in spicy tumeric sauce with pineapple:<br />
1/2 kilo of medium sized prawns, intact<br />
1 medium-sized pineapple, diced<br />
1 1/2 inch of fresh tumeric, pound with:<br />
a pinch of course sea salt,<br />
3 shallots<br />
3 cloves of garlic<br />
3 chillies (cili padi)<br />
3 stalks of lemon grass, pounded at the base to release the oil<br />
2 cups of water<br />
milk from 2 coconuts<br />
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In a casserole, add in the water, 1/2 the coconut milk and all the pounded ingredients. When the mixture boils, add in the pineapple, season to taste. At this point, add a tsp of sugar to balance the whole mixture. When the pineapples are cooked, add in the remaining coconut milk and the prawns. Serve when the prawns are ready, in about 3 minutes of cooking time.</div>
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Foie gras and champagne grapes: no cooking required. Just serve with toasted bread.<br />
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From the frigo, braised wagyu with wild porcini or cèpes. </div>
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Salad with Comte cheese</div>
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Simple butter cake with orange sauce. Served with fresh raspberry.</div>
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