Friday, October 20, 2017

Goa By Hubba, Inspired Indian Cuisine by an Inspired and Inspirational Chef

Whenever my dear friend, and one of my favourite chefs, Sapna Anand helms a culinary caper, I always know I am in for a treat.  This time, the inimitable author of the NEW INDIAN KITCHEN cookbook (MPH Masterclass series) is collaborating with Hubba Hubba Ceylon to innovate and revamp their concept, with Goa By Hubba.

For the uninformed, Goa is a state in Western India with coastlines stretching along the Arabian Sea.  I remember reading about Goa in our history books, coz supposedly St Francis Xavier was exhumed from Malacca and brought there....

Anyway, described as an OASIS OF SINS AND SPICES, Goa By Hubba also features, in addition to their fantastic food menu, a series of Goan Inspired Cocktails, which are deceptively mild, and rendered a few of the ladies in our midst with a nice tipsy buzz by the end of the night.




We start with Papadum with Peanut and Moong Dhal Salsa....the papadums seem to be baked, and taste exceedingly healthy. This was paired with a lovely Rasam Shooter.

Chowpatty Fire Roasted Corn with chilli lime salt and herbed cheese dip.  Chowpatty is a famous food street in Mumbai.  Whilst it may look familiar, (the grilled corn), the herbed cheese dip really embellished the simple dish.

Garlic Methi Chicken Skewers - Garlic & Fenugreek chicken skewers, fire roasted and served with mint chutney.  All I can say is, delicious.


Paneer Pizza, so simple and so yummy...Suitable for vegetarians I believe, as there was no meat.



Spicy Chicken Lollipop, the perfect food with the cocktails that were being served.  So easy to eat, and that spicy sweet glaze, actually I reckon there's some oriental influence too.




Snapper in Tumeric Leaf.. Usually I am not a fan of fish marinated and cooked in leaves, but this was done very well, the snapper was fresh, and moist, and very tasty.

Marinated with Goan red paste ....

Mutton floss mantao, undoubtedly my FAVOURITE dish of the night, and I'm not even usually a mutton fan.  Complex flavours and different textures, a nice crunch from the crispy shallots, the well marinated pulled meat..


Sheer parcels of pleasure.




Garlic Butter Prawn with Fried Mantao.....Okay, this dish reeks of Chinese influence, with fried mantao and all, and it was very good, a perfect combination.   Apparently it was supposed to be crab.

The cocktails we had, Masala Mantra, Rootin Tootin, Blue Basilico (I liked this cos it wasn't as sweet as the rest, made from tequila, blackcurrant liquer, bluberry puree, lemon juice, basil and nutmeg), Passion Play, Pandan Pixie and Spiked Mango Lassi.

Beef Vindalho, or Vindaloo as we commonly know it, which is actually Portuguese for Wino De Alohs, which means wine soaked meat.  Can't go wrong with this Goan favourite, served with Cranberry Rice.

The gorgeous Sapna Anand, you can always feel her passion and genuine warmth whenever she speaks.


The mixologist preparing the spiked mango lassi, which was superb.

Address: 1 Bukit Ceylon (Invito Suites Hotel),
1 Lorong Ceylon, 50200 Kuala Lumpur

Tel: 017-7867611

Tuesday, September 19, 2017

Flourless Chocolate Cakes With Molten Centres - Recipe

It's been ages since I've posted any recipes.  Those who don't know the history behind this blog might wonder why the heck it's called fatboyrecipes.  If I could turn back the clock, I'd have named it FBBeats, cos that's what how it evolved.  "Victim" of the social media tsunami, swept into the frenzy of free eats, not a bad thing at all, but a disservice to the noble name with which this blog was originally intended for.

So, I resolve to post the occasional recipe.  As I mentioned on FB, sonny boy, who was but a toddler at the genesis of this blog, mentioned recently that I hadn't made flourless chocolate cakes in like forever.  This particular cakes evokes such memories, because in the early days of baking, it was always a hit, American friend Scott would plonk dollops of peanut butter, it was the cake du jour for a friend's 1st anniversary, it was also piled high as a birthday cake for another friend.  But over the years, I thought that molten centre thing was a thing of the past, and very yesterday, but classics do seem to remain classics, and I see it's always still a popular dessert wherever it's served.

There are two main types of chocolate cakes with molten centres, one that requires skill, and perfect timing, (because the batter forms part of the lava, and overcooking means the batter will turn into cake), or the skill-less idiot proof method, which by virtue of my lack of skill, I tend to favour.


So here goes the recipe:

Prepare ahead:
Frozen Ganache
100gm couverture dark chocolate
100gm whipping cream (dairy please, none of that non dairy rubbish)
Heat whipping cream in a pot, until just about bubbling, pour onto chopped chocolate, let sit until chocolate has melted, and stir to finish.
When cooled, freeze.  You can actually use an ice cube tray to freeze, you want roughly the qty of a large longan per cake.  Recipe makes 12


Flourless Cakes
180 gm butter
220 gm good quality chocolate
½ - ¾ cup sugar, depending on the sweetness level you require

Melt the above...I just zap in a microwave for about 1½ minutes

¾ cup ground almond
1 cup good quality cocoa powder
5 eggs

Mix the melted butter mixture to the almond and cocoa powder.  Whisk in the eggs one at a time.  Don't worry if your batter looks rougher than a teenager with bad acne, as you add the eggs, it will get smoother, and by the fifth egg, it should be a glorious glossy batter.

Prepare a muffin pan, greased, or lined with cupcake paper.

Pour 1/3 rd cup batter into each hole.  Pop in a frozen ganache (the size of a large longan, or if you didnt use an ice cube tray, then just cut a 1" sq cube) and top up with more batter until fully covered.

Bake at 160C for about 12 minutes, until the batter is cooked.  To check this, text the sides, not the centre, because, hallo, the centres are molten.

Serve to impress.....




Monday, September 11, 2017

Syiok Malaysia Menu At Makan Kitchen, Doubletree by Hilton

Oh dear, this post is a bit late, which is a pity, and I hope they extend this promotion, cos the food is really rather good, the SYIOK MALAYSIA 3.0 in conjunction with Merdeka and Malaysia Day.  As of now, it extends to 16th September so do hurry, it's priced at RM135 nett per person.

So what is SYIOK MALAYSIA 3.0?  In that already vast buffet that is Makan Kitchen, for this period, from around Malaysia, several chefs are highlighting their various fortes, from their home states in some cases.

Larkin Kacang Pool, a beanie delicacy that is like a local mexican bean soup kinda thing.  Rather unique, and served with a fried egg, and toast to dip, with a lovely side salad of paku pakis (wild ferns)


Welcome three layer tea drink....

A very comforting broth that reminds me a bit of the chinese salted mustard greens soup, (ham choy).  Nyonya Itik Tim, a quintessential peranakan soup. 

Signature Penang fish head curry..... seriously there was too much food that night and  I didnt get to try everything, but the sauce was rich and thick and a perfect accompaniment with rice.




One of their signature dishes has always been the Roast Duck, which is really very very good.  I believe this dish is normally available in the buffet.

Roast Duck roasted to perfection.

It's quite a painstaking process, as you can see, the Chef must be pretty strong to begin with, to have to suspend that duck for such a long time on one hand while basting it with hot oil.




Sarawak Laksa, my favourite dish of the night.  The soup was perfect, not too rich, not watered down, and chocful of ingredients.  Just thinking about it makes me want to troop over to Makan Kitchen for this.  Sarawak Laksa has been really making waves in the Peninsula in the last decade or so, and this version, in my opinion, is very good.

A special briyani, so very rich but so very good and decadent.

Beef Rendang Tok.  It's interesting how each state prides itself with their own versions of rendang, and rendang Tok, one of my personal favourites, hails from Perak, and it actually is supposed to be a dish befitting of royalty.  The difference is this rendang is drier than the other cousins, but so delicious.  Melt in the mouth beef.

Chef Eric introducing the army of chefs to us...



A buffet is incomplete with a teh tarik....

And dessert, ice kacang... for that night, ours was presented with a candy floss covering...a bit too pink and sugary for me.

Hopefully they will maintain some of these wonderful dishes after the promo is over.


CONTACT

Tel: 60-3-2172-7272
Fax: 60-3-2172-7590
Email: KULDT_FBReservations@hilton.com

OPERATING HOURS

MAKAN KITCHEN
Location Level 11
Breakfast 6.00am to 10.30am
Lunch (Weekdays) 12.00pm to 2.30pm
High Tea (Weekends and Public Holiday) 12.30pm to 4.00pm
Dinner 6.30pm to 10.30pm
*All day dining menu available 11am to midnigh

Wednesday, August 30, 2017

A Natural Pairing, A Marriage That Should Have Happened Years Ago....Cadbury Dairy Milk ....AND.... GUESS WHAT??

The invitation was catchy enough to pique my interest, I have to admit.

"Ever heard of the idiom, it takes two to tango? It always takes more than one to make something great! Whether you're talking about great celebrity duos, unforgettable hero-villain rivalries and even food pairings like peanut butter and jam or “Cham”, a combination of coffee and tea.

Cadbury Malaysia would like to invite you to celebrate great things coming together as we unveil to you a new greatness coming to our shores!"

As cliche as it is that it takes two to tango, I was curious to know who else this promiscuous chocolate was going to hook up with, afterall, there's a myriad flavours, maybe not in our local lines, but in Australia there's like a whole range...But I guess those are more flavours, like peppermint, peanut butter, etc etc, rather than another Celebrity in its own right.

I guess perhaps they shouldn't have had this photo booth right at the entrance, which was already a dead giveaway, ... but I guess it's hard to keep such good news a surprise.


And the who's who posing with these hashtags...well, no suspense left per se....


An interesting concept, literally free flow art....these balloons are filled with paints of the Cadbury colours, and guests used darts to burst the balloon....Final product to be revealed below...



And gotta love the party pack....



A rap and a dance artistically representing the combination of the two entities...


Mr Vikram Karwal, Associate Director - SEA Chocolate said, “Our company’s purpose is to create delicious moments of joy for our consumers. Combining these two iconic brands to create the Cadbury Dairy Milk with Oreo is a natural fit and builds on the best-loved features of each product. Cadbury Dairy Milk levels up your favourite smooth and chocolatey bar by adding a familiar crunch to your snacking time.


This salubrious combination was the brainchild of  Mondel─ôz International (Mondel─ôz), who had just the answer to the question, "WHAT WOULD CADBURY MILK CHOCOLATE AND OREOS TASTE LIKE TOGETHER" and  through the launch of its Cadbury Dairy Milk Oreo – another product innovation in the premium chocolate category was born.  The local arm is of course snacking powerhouse Mondelez Malaysia.


The new Cadbury Dairy Milk Oreo is available in major Hypermarkets and Supermarkets, nationwide with a recommended selling price of:
RM 3.30 for 40g
RM 4.20 for 60g
RM 8.90 for 130g


The finished art wall... Rather interesting concept I have to say...


I thought that oreo thumb drive dipping in milk was the cutest thing ever. ..



(L-R) Nikhil Nicholas - Category Manager of Cadbury, Vikram Karwal - Associate Director - SEA Chocolate and Nisha Nair - Brand Manager of Cadbury.

EPILOGUE and VERDICT:

Actually, the combination really rocks.  My kids LOVED it, and the samples were gone before we could say OREO, let alone CADBURY DAIRY MILK....
It is definitely going to be a hit.