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Cooking Workshop

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When a gathering with friends and their theme is pot luck, I will be always lost of what to bring over. While doing some research of what to cook, then come across an article that mention World Pulses Day which is quite interesting. I read further, this global event happening on 10th February since 2018 is actually design by United Nations to share the importance of pulses like chickpeas, dry beans, lentils, dry peas and others.

It is rather simple after reading this article. Making a salad with pulses. Went to Village Grocer and start hunting for beans and to my surprise, there are actually lots of beans out there.

While I was standing there blankly on what kind of brands and beans to choose from, I saw quite number of shoppers picked up this brand S&W and then I narrow down to them. S&W uses U.S. Pulses products. Among all the cans of beans, capturing my attention is this U.S. Baby Limas Beans (Butter Beans) which I think would easily make a salad out of it.

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Exploring further about this U.S. Baby Limas Beans (Butter Beans), is actually one of a large produce coming from the United States of America. Little did I know that, they are actually one of the largest exporters of dry beans into Southeast Asia. It is like some of the U.S. potato breed taste better in French fries in texture.

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Last round I did created my own grilled water melon salad and many of you asked for the recipe. The results were overwhelming as most of my friends finish the first dish among the rest.

This round, these are some of the ingredients that I have chosen to create this salad out. A salad that give you a nice bite in both texture and flavours.

Recipe as below for serving of 2 pax:

  1. 1 can of U.S. Baby Limas Beans (Butter Bean)
  2. 1 x Australian Avocado : about 150 g
  3. 1 x box of Red and green coral vegetable : 50g
  4. 1 x orange : using half only
  5. Edamame: 70g
  6. Honey Cherry tomato: 150g
  7. Red Onion: 30g
  8. Garlic: 10g
  9. Edible flowers: few petals
  10. White feta cheese

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Steps are rather simple. Finely cut 10 gram of red onion into small cubes and another 20 gram into slices.

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Just open up the avocado and cut into any sizes that you like.

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Then for the Butter Beans, just rinse with cold water, strain to dry. Try one to eat it right out from the can, it does give you a nice sweet, smooth beans texture and aromatic too.

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I decided to pan fried it to give a nice slight burnt dry taste to bring up the beans flavour.

Add a dash of olive oil into the heat pan. Just slightly toss and pan fried for about 3 minutes.

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Assemble all the ingredients into the plate and I finish it off by squeezing half orange to give a zesty flavour and dash of olive oil.

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This is my butter beans salad.

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Here you go. A salad for 2 pax.

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My salad was gone in 5 minutes, as the feedback given was simply addictive, fresh ingredients punch with flavours. A good mix of salty, bitter, sour and sweet. The butter beans just pairs well that give a soft texture from the crunchy element of veggie.

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Food discovery on my some of my friends favourite place never fail to impress me. Of course I really need to know which friend that have similar taste bud like mine. :p It was a long weekend and decided to drop by Klang to meet my friend as I have not seen her since she move back to KL. As she know I love to eat then she decided to bring me to this Restaurant New Boston in Kopitiam version that is one of the most popolar restaurant in Klang for ‘tai chow’.

Restaurant New Boston is no stranger to local folks here as most of them arrive as early as 5.30pm to get a spot here including us,even right before the shop open whereby the worker is still arranging the table and chairs, heating up wok and steam machine. Indeed they are like the famous restaurant in Klang.

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Everyone just bring their own tea and having a great conversation around the table sipping chinese tea while waiting for the store to start cooking. Every one just place their order first then look for a spot. According to my friend, here is one of a favourite restaurant to many of them including family dinner place.

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Just the 2 of us, my friend order all her favourite dish that this Tai Luk Mee大碌面/Hokkien Mee福建面 is a must order. To me I am not a big fan of this noodle cuz in Klang valley its hard to find some where that can fried really nice plate out.

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I must say I am impress, as the noodle is well fried with ‘wok hei’ that thick soy souce is thick enough to coat onto the noodle, fried along with pork lard and its big chunky one. Superb in taste and finally I have found one of the best that would made it top 3 best fried noodle on my list.

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Steamed “Lala” 清蒸”啦啦” is another dish that you must not miss here if you do visit this outlet.

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This steam lala is slightly different version compare to those that I have, sprikle with lots of fried onion, ginger and chili padi.

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Soup base is absolutely amazing that is filled with spicy ginger taste along with hint of chili padi at the end that make it a perfect combination, chinese wine that they are using is sligtly mild yet soak onto lala very well. One sip of soup base, you will keep continue drinking it. Lala are very fresh and a perfect simple dish to go along. What I meant different version as, the lala taste serve here is mild in taste compare to others that I have tried before yet it stood up pretty well.

Usually my friend come with her family of 5 they would order this 2 big plate. My version is medium size.

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‘Nestum Mantis Prawn‘ is another amazing dish from the restaurant. I have yet come accross to any restaurant that put is so generous with their ingredient. Its like a moutain high fried nestum along with mantis prawn and for 2 of us to eat 3 dish is just  too much. Mantis prawn would feed 3 person easily best of all if please order beer to eat along. Its a perfect companion.

Till date this dish taste still stuck in my mind as nestum fried to crips with egg and chili padi make the slight spicy taste in it and its just aromatic.

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This is what happen if you come after 6pm, as the crowd just pour in like wild fire, as people already start queue to get a seat and as it head towards night time, this store would operate the whole street.

If you reach here and have not got a spot, forget about it first as you need to place your order first, as waiting time can easily takes up to 60-90 minutes on peak hour. So please do have patient if you come here peak hour.

Best time to come is to reach at 5.30pm or 11pm onwards.

No doubt that this is one of the best yet reasonable price on food that I have come across as those 3 dish cost me RM38. I am surely going to return for more with more people to try out more stuff. – Highly Recommended!

 *NON-Halal

-= Ka Ching =-

Food Rating 9/10, ~  very good- highly REcommended! -Stamped-

–Warning– This is based on my individual taste. Try it at your own risk-

Location:
Restoran Boston Baru
Jalan Kapar, Klang
(Opposite KWSP, Same row as Lembaga Tabung Haji)
Open at 6.00pm

Tel : 016-268 3104/012-905 3523

This year I have to admit that mooncakes mood set in really early as I did received a mooncake list from my friends as early as end of June and already show what to have and privillage for early birds discounts. This year I got the privillage to set my foot into a hotel kicthen again to learn how to make moon cakes as this round I will be learning how to make Snowskin Mooncakes with the courtesy of Zuan Yuan, One World Hotel.

What is in the kitchen for us this round is to make Low Sugar Wheat Grass and Green Tea Snow Skin Mooncakes.

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Ingredients involve: icing sugar, glutinous rice flour, shortening and green tea powder.

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Then jus unwrap all the prepared ingredients. . . . and this round I the lucky bloggers around are lionelOng.com, Foodpoi.com and best of all our special guest of the night from all the way Melbourne, Australia is SneakyLily.

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Then you just pour all the ingredient into the tray and mix around . .add half bowl of water and mix the flour and other ingredient with your hand till its start to get sticky.

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pour the rest of the water into the tray and mix thoroughly till the whole ingredient mix well. End resulst should be a bit sticky huge green tea ball.

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Then you prepare another tray that you roll it then weight to prepare on the skin.

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Then you take another layer of skin which you have prepared roll it till its flat and a bit thick so when you wrap it wont break.

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Place the think layer on your hand then place the greentea ‘bola’ on top of it. . .

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press it gently and slowly roll it with your fingers till it slowly cover the whole ball on the outer layer.

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Sneakylily serious in action . .

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There you are. the darker green are the base inside and the one behind with a bit mixed with flour are the end result.

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Then you place the ball into the wooden craft and press it gently till its even and solid, smack hard both on the left and right edge, shake a bit in the middle and turn it 180 degree hit hard on the table to enable the base to fall off.

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Tadaaaa…this is what you get for the end result. . .with the crafting of logo onto the mooncake skin. Izint it is simple.?

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Since I can do it.. I believe you can do it tooo . . .:D

After our hardwork in the kitchen then we were pamper with some food to digest before heading for mooncake tasting.

Dim Sum is consider one of the family outing on weekend for most people especially for kids that need to drag themselves out of the bed is quite challenging but at times when it comes to the mood of having tim sum, waking up early is not difficult at all. Nikko Hotel

I love to eat tim sum as well, however sometimes I do wonder how to make a nice tim sum at home just for fun, and I have always dream on getting myself to work in a big kitchen to get the feel of it, that was was not until recently, got a chance to hands on Dim Sum Culinary Workshop organize by Nikko Hotel.

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Dim Sum Culinary Workshop with Chef Lo.

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It is such a huge kitchen

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All the girls got hype up in this new challenge.

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Vialentino just cant wait to get his hands on for this workshop and with him are Uli, Witch and Me.

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Uli and Chef Lo

Chef Lo Tian Sion fondly known as Chef Lo, the Dim Sum Chef of Toh Lee Chinese Restaurant at Hotel Nikko Kuala Lumpur has made his mark in many well-known restaurants and hotels in Kuala Lumpur with his experience in culinary scene for more than 19 years.

With a humble beginning into the culinary world in the year 1989, he start as an apprentice at a small coffee shop in Johor and went on to the Concorde Hotel in Singapore as a Comis I (1991). In 1993 Chef Lo moved to Kuala Lumpur as Chef de Partie of Pan Pacific and Concorde Kuala Lumpur (1994).

Chef Lo in action, Chef Lo joined the Toh Lee Chinese Restaurant, Hotel Nikko Kuala Lumpur in 1995 as an Assistant Dim Sum Chef until year 2000 he was promoted as Dim Sum Chef. During his services with Hotel Nikko Kuala Lumpur, Chef Lo honed his dim sum skills while he was training in few places, Japan, China, Taiwan and Bali, Indonesia.

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Before the workshop start, we got a chance to taste their very upcoming mooncakes selection by the Chef himself and let me tell you, it taste awesome!

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Let’s head to the items and ingredients that need to be prepared, of course small plates, bowls and basket.

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Variety sizes depending on how big or how many dim sum going to be steam.

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A long table that prepare for us that ready for us to mess it up. 🙂

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Basic ingredients needed to prepared a simple yet delicious dim sum and the wonderfull thing is we are learning

1. Steamed Diced Chicken Dumpling with Scallops
2. Steamed Fish Ball with Chopped Coriander Leaf
3. Deep Fried Crispy Prawn Dumpling
4. Deep Fried Sweet Potato Balls coated with Sesame Seed

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Just change the main ingredients, replace it with Scallop.

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Mackerel Fish meat and fine slices of squid, behind are all the fresh prawns prepare for wrapping into the tim sum.

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All of us are good to go and picture taking are quite limited with both of our hands are dirty.

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Lets start off with how to wrap Chicken Dumpling with Scallop. Place the wantan skin on your palm and spread the chicken in the middle.

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