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Philips Smart Kitchen Cooking Workshop

I have always wanted to add something new for my blog besides traveling which is cooking stuff.. Alright, for traveling post it had been back log pretty bad and shall be updating soon. I love cooking and used to cook alot while I when I was studying overseas. Since back, I have cook much lesser besides my great Maggie Mee meal for dinner. I guess I was lucky to be invited to this event which is something that is new for me and first of its kind too which is Philips Smart Kitchen Cooking Workshop. When I got this invitation, of course my reply would be YES. Something I have always looking forward too or maybe I watch too much Master Chef to have one to be completed as food blogger. Well, another task to put on a tick. Yay.

It was early Saturday morning and was given the kitchen address which is in Menara Axis in PJ. Not only that, we were told to bring some condiments, plates and stuff as there will be a food styling competition among other contestants in the class. This got me even excited as a night early I went to scout for what kind of stuff I can buy to decorate it. Sad to say, I find a lot of wastage and I end up empty handed to the event. ūüėÄ

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Upon me entering the room, we were greeting with a few tables and all the ingredients of cooking dish is being prepared and many Philips Kicthen items were being placed on the table.

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On that day, we were told that we are going to cook a few dishes and we have less than 2 hours to do that, and I was like already @[email protected], not sure how to cook that as the dishes for the day to cook are Nasi Briyani Gam Johor, Kuzi Ayam, Kacang Hijau Dessert and Coconut Fudge Slice. 4 Items in total, and of course the rest of us also panic including Cheng Yi himself. kekek.

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In Philips Smart Kitchen Cooking Workshop, of course we get a chance to play with their gadgets which is The Philips Airfryer, , The Philips Soya Bean Maker, and Philips Pressure Cooker.

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All of us getting ready at our station and of course I am delighted to be chosen same group with Cheng Yi, as many of us know he is a great cook and baker.

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Right before we start, we were greeted by the PR company themselves and of course our celebrity host Marina Mustapha, Celebrity Chef from Astro Awani.

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Then she told us, don worry, everything is very easy only. Just sitr and mix then you are ready to eat within 20-30 minutes. We were like haaa. . .Not only that, her bubble and funny character had made the whole session a great start already.

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Here we go, cooking on our first dish and follow step by step instruction by Chef Mariana. Cheng Yi is so serious and make it even more simple to cook as he cut so fast and dump everything into Philips Pressure Cooker.

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Oh yah, we are cooking off with Nasi Briyani Gam Johor for first dish.

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Anna also having fun as she is stationing herself to cook next dish.

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After we have add in all our ingredient for first dish, Chef came by to spot check on us are we in the right track or not, she can even smells the aroma of it and its really good to go.

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This is how it looks like and I really did not know that nasi Briyani is actually so simple to cook.

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Right after that we just press start and let it pressure cook for 20 minutes then biryani is ready and can be eaten. We were like whoa!!!!! so fast? its something very unbelievable for us.

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First item done within less than 10 minutes and we are already preparing to cook second dish which is Kuzi Ayam.

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Its another dish very easy too cook too as all the ingredient were prepared and just add on only with the instructions given.

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Add everything in and some spices to make it more aromatic.

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To make it less meaty, add on some cut carrots and tomato too. . .

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and finally add on the sauce and little oil to be prepare to go pressure cook!

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before it went to cook, it already smells so nice and we cant wait to taste it after that.

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While we get rid of  2 items and let the magic Philips Smart Kitchen pressure cooker do its magic, we move on to prepare the next 2 dessert in the list.

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Next device we will be playing is The Philips Soya Bean Maker and I really thought that its only meant to do Soya Bean only. For this third station we are doing  kacang hijau dessert. The whole process is as easy as cooking instant noodle less than 3 minutes.

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Prepare all the ingredient as usual then pour everything into the mixer and¬†press the “Five Grain” mode, and press START. Wahlahhhh ..¬† After 25 minutes, green bean dessert is done. ITs really as easy as kid learning ABC. Not only that, as this devices have other functions that you can prepare other items as well.

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This is what happens when you have all the smart kitchen equipment at home. That makes you have ample of time to do other stuff while cooking your meals and this is how Cheng Yi and Anna spend their time.

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After waiting for 30 minutes, yap, we prepare all those dishes less than 30 minutes and both of them still have time to play on their phone, imagine how simple is that. Then the time is right we need to release the pressured cooker steam out. Becarefull when you release it as do not direct put your face above it. You might get burn yourself. The pressure release is quite loud and let it be till its soften. Then you are able to open the cover and check on our dish.

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When chef came by to check on our nasi Briyani Gam, we got a praise from her and that really enlighten us up as I must say it really smells good and now we cant wait to taste it.

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It looks really plain now at the moment but the frangrant from pandan leaves and spices have added on makes us eager to try it on.

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Last but not least to prepare the last item we are using the Philips Airfryer and this really caught me by surprise. As I always knew that airfryer is to fried items without using oil or little and never know that this machine can actually BAKE!

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We were so lucky that Chef keep coming to our table and making it like her main cooking counter that attracted the rest of the bloggers to come over.

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JENG JENG JEnggggg!!! this is our final product and ready to be serve for you to eat. IT definitely look delicious and honestly it  taste awesome!! I have never really tasted the original one before but our cooking of Nasi biryani surely beats a lot of stalls out there. (sorry la, not to praise ourselves but it is really that good.) its also because of Chef special family receipt gravy to be added on.

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Now it taste good, and the finale stage is we have to do food presentation to compete with the rest as the the winner will walk away with great prizes.

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Drive by the motivation to win, we docorate it to be slightly modern with a little presentation of some spices being used to showcase that’s one of the ingredient being added on.

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Our Coconut Fudge Slice comes out with Valentine balloon inspired idea.

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and Kacang hijau Dessert is more like a little sampan to kick sail all the way ..

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From all of us  . .:D

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Of course we must camwhore a lot!

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Our final food presentation with apron being the table cloth . . hehe~

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Well, the winner was not us and runner up is Sidney’s team ..

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and the winner is . ..

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won by 3 leng lui’s. Who say pretty girls cant cook (from left Amanda, Sara – jewelpie.com,¬†Samantha –¬†eatzybitzy.com – one of my fav¬†cute bento¬†food design) ¬†– ¬†They are a clear winner in food presentation and we are impress too. Nevertheless, the other 2 teams also did pretty good and find that ours are very way behind . .

AT the end of the workshop, Philip Smart Kitchen items do really impress me. If I get a chance to own a nice kitchen, Philip Smart Pressure cooker will be a must get item for me. It is really a great cooking workshop for me and its my first time to do this. I am sooooo looking forward for next one already as really learn a lot, not only that all of us did had a lot of fun~

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I would like to thank Philip Malaysia for extending the invites to me and give the rest of us this Philip Soymilk maker as consolation to us~

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To the rest of you, if you are keen to cook some dishes with me, I will post up all the Recipe for you in my next blog post. STay tune!!!

Check out the video also on our little cooking workshop

Neo Tamarind has never been a stranger to me, as the place is pretty well know for its ambiance and food that many occasions I see my friend are there for dinner. Nevertheless, this round we are here for Cape Mentelle wines tasting & pairing. I am lucky to received my first direct wine pairing dinner invitations for this round.

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The restaurant is located on the busy street of Jalan Sultan Ismail or next to a huge Merc showroom.

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NEO Tamarind is best described as ‘the new zen’. Imaginative NEO Tamarind-cuisine the defies rules, borderless food designs will arouse your palate. Filled with statue, galactic bar with a chic & cosy luxe lounge for lazy weekend afternoons. A place that won many awards that bring you to another dimension.

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as we arrive, we are being treated with first bottle of wine which turns out to be me and Cheng Yi’s preferred bottle from this wine range.

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Before the dinner, we can enjoy the Blind wine tasting being prepare for us and I won my self a bottle of my favourite wine back –

Cape Mentelle Sauvignon Blanc Semillon 2012

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Upon arrival of many guest, I am honour to be in here with the rest famous blogger, KYspeaks, KampungboyCityGirl, Evelyn, Cheng Yi , & another blogger that I love to read when comes to wine & Whisky is Ei Ling (which I forgot to take pic with her)

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A bit on Cape Mentelle as the winery takes its name from the nearby Cape, named by the French ‚ÄėBaudin Expedition‚Äô which charted the coast of Western Australia in 1801. They named the Cape after two notable French scientists, geographer Edmund and his cartographer brother Francois-Simon Mentelle, who lived in Paris in the early 1700‚Äôs.

In the early years David Hohnen experimented with grape varieties including shiraz, cabernet, zinfandel, sauvignon blanc and semillon. Many of these original plantings are the source of the distinctive wines that have come to characterise Cape Mentelle. The winery’s flagship Cabernet Sauvignon is sourced primarily from the original Wallcliffe Vineyard.

In 1983 Cape Mentelle won the coveted Jimmy Watson Memorial Award for the best one year old dry red wine, and cemented its position as a premium wine maker with another win in 1984. Our Cabernet Sauvignon is now widely regarded as one of Australia’s leading cabernets.

Another great fact finding that I discover is Cloudy Bay, from New Zealand is actually another favourite wine that I enjoy from that vineyard. Cloudy Bay won world recognition with its Sauvignon Blanc. Cape Mentelle meanwhile developed a stylish Sauvignon Blanc Semillon blend that was to become another benchmark of the Margaret River region, and a Chardonnay sourced from vineyards outside the estate.

Today Cape Mentelle, as part of Estates & Wines (owned by Mo√ęt Hennessy Louis Vuitton), continues to build on its solid foundations. There are more than 150 hectares under vine and the winery crushes about 1,700 tonnes of fruit from the estate vineyards and contract-grown fruit sourced from within the region.

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We have 5 flavours to test tonight.

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The dining area is simply elegant that nicely decorated with white roses, little table lamp and candles.

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 Menu for the night is rather simple . .

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Best of all, we are dining together with Ashley Wood to enlighten us with his knowledge on the wine that we will be tasting tonight. He is  born and raised in Western Australia, growing up in the Swan Valley and the Perth foothills. He is passionate about the region and in particular the Margaret River terroir. Ash firmly believes that the superb quality of the fruit grown in Margaret River is a unique reflection of this. Ashley travelled extensively overseas and during this time visits to Bordeaux and Alsace fuelled an interest in grape growing. On his return home he enrolled to study for a Bachelor of Viticulture at Charles Sturt University in New South Wales. Ash then spent 12 years working in vineyards in Margaret River before joining the team at Cape Mentelle just in time for the 2007 harvest.

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First glass pouring on the table starts off with Chardonnay 2011, on first sip it is filled with fresh youthful palate with flavours of lime, pear and grapefruit, as further drinking it, it leads to lemony and pear flavours

Pairing with first dish, Steam Cod with coconut sauce it sounds weird to me but after a few bite and with a sip of wine, it turns out to be paired very well, with refreshing end. Interesting.

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Carbernet Merlot 2010 first smells with tobacco and plum skins. . Find it is medium to full bodied palate with soft and elegant tannins ends with fresh fruit characters. Find it easy to drink for a red.

pairs with

Roasted Chicken served with Garlic Bulb, Whipped Potato, Apple Sauce with Chicken Jus

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The roasted chicken is done pretty good, not too dry yet moist and eating along with  the grilled garlic bulb was a bomb and the aftertaste aroma of its is fragrant. On the night itself, the garlic bulb make a highlight on my table as every one is enjoying it.

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Next pairing is Roasted Duck Breast served with Red Cabbage Puree & Mustard Sauce and Shiraz 2011

Duck is rather disappointing as its abit overdone and chewy. . Shiraz is always pretty easy for me to recognise with its mild peppery or spices taste as I am not really a fan of this range. However it has light sweet end with spicy finishing.

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 Last to pair with meat is Grilled Beef Tenderloin served with Eryngii Mushroom, Scallion Oil & Beef Jus with

Cabernet Sauvignon 2009 

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Although the meat looks red and overall I enjoy the wine more than the food, maybe is because I had good steak for past weekend.

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Among the red, I like Cabernet Sauvignon 2009 cuz its full bodied and dry end. The taste is strong with mild oak influence. It is best paired with red meat.

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For dessert, we were serve Green Tea Creme Brulee 

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My favourite wine from this vineyard for white Souvignon Blanc 2012 so easy to drink with light fruity end and can continue drinking non stop, along by recommending Cabernet Sauvignon 2009. I love my red to have dry end as I love dry wine.

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Its a great night indeed and fun to learn so many things about wine. Seated along with Cheng Yi and KampungboyCitygirl and Chong (Brand Ambassador for MHD)

Menu for Tamarind Hills A La Carte Menu

Locations:

NEO Tamarind
19, Jalan Sultan Ismail, Kuala Lumpur
(NEO Tamarind is close on Sundays)

Tel: +603 2148 3700

 

Most of you by now would know that Pavilion level 3 had turn into a new drinking area with all the pedestrian mall walkway, you will be pampered with what does the area have to offer yet with Tangs had move out, the whole stretch have a few more additional bar and restaurant operated.

[UPdate – No Longer In Operation]

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One of the latest edition to the latest place is CIRCUS. Yeap, its not the circus with clowns and animal performance as what I thought. This Circus have its true unique identity that is a modern bistro and cocktail lounge.

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This is the new trick that I have learn to suit up in front of the board. Mini policeman.

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Circus certainly offering you a new dimension of dining, with its stylish interior that transports you into adecadent world of glamour and escapism from the moment you enter, equipped with mood-altering lighting effects.

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Do stare at their ceiling for a while as they have modernize it like a moving painting effect.

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Like their ice cube case that all the cover are custom made with a C logo on it.

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All those paintings inside the light box are all famous historian celebrity

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In this cocktail bar, do expect something that will blast you away

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I think this quote is¬†definitely¬†strong to those who are in relationship ‘Believe what you see, not what you hear’.

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Right on the selected tables, it comes with paintings and light beaming out too ..

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On the night of launch we had MOET to go along. ..   and Esther my lovely best friend hosting all of us ..

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Ahhh, I am totally surprise to see who is on the DJ deck. The boss of Eatertainment Group is spinning for the night ..

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This is my lovely friend, Esther ..

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and the usual suspect that will be in drinking place are Louixe, Me, Cheng Yi and Ralph

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Circus is one of the place that you can consider to drop by for dine and drink with its cozy ambiance. Comes to motto, I really love what they have. . “Gather, Relax, Mix, Mingle, Flirt, Eat, Drink” – WElcome to Circus.

Location:
Circus
Lvl 3, Pavilion Shopping Mall,
Bukit Bintang, Kuala Lumpur.
(opposite Coffee Bean)

Bangsar sure is a place for diner’s paradise. There are actually many hidden restaurant around the area. This would be a new discovery for me that there are actually a stretch of shop lots right opposite a housing area host many outlets here.

I reach here about 7pm and quite suprise to see that many of the outlets are pack with happy hour drinkers. Some holding wine glass and beer mug. After some chit chat only discover that they have their very own crowd to dine there as the food quality and price tag are reasonable.

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Cava Restaurant serve Spanish and Mediterranean Cuisine.

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The place is quite dim with orange light that provides comfortable dining experience.

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For tonight, I was lucky to be invited by Cheng Yi (FatboyBakes) to sample along with great food and wine pairing dinner, as the range wines offer is by Craggy Range.

The wine are branded under 2 labels which the Wild Rock is the more easy to drink and Craggy Range come with more character on it. In short Craggy Range bottles are on the higher end side. This would be my first time trying out New Zealand wine.

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Menu for the night~

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Upon arrival, we get to sample their first range, The Sauvignon Blanc 2011 Wild Rock, New Zealand wine. I am quite fussy over my white wine as it is hard to find something I like and to my suprise upon my first sip, I fell in love with this bottle. It is easy to drink for a wine, smooth texture before begin starter. A young wine that can provide such taste and texture I am impress. Surely its a highly recommended wine~

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salsa, garlic balsamic vinegar mix and breads just pair well with my wine.

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In my thought, in a Spanish restaurant what can this be serve? Thought it would be like Chinese dining experience like those Herbs chicken. Guess what? Its:

Mushroom Cartaccio With Foie Gras consist of Button, Portobello and Enoki Mushrooms in White Wine, Herb.

Wine : Craggy Range Fletcher Family Riesling 2009

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As the night progress, we get to sample more and more range including the red. Red with their two range.

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Oxtail Cocido

Braised Oxtail with caramelized onion, roasted sweet potato and grilled asparagus paired with a glass of WILD ROCK GRAVEL PIT RED HAWKE’S BAY MERLOT MALBEC 2010

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Mains ‚Äď Setas De Pierna De Cordero & Grilled Prawn

Roasted lamb leg, stuffed with foie gras, pimento, mushroom served red wine pink peppercorn sauce and Tuscan beans and grilled butter King Prawn

Wine : WILD ROCK CUPID ARROW PINOT NOIR 2009 & CRAGGY RANGE TE MUNA ROAD PINOT NOIR 2010

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Dessert Platter ‚Äď Spanish Cheese Platter served with fresh & dry fruits, nuts, crackers & berry compote

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Monica an expat blogger which is cheerful and excited whenever talk about food and wine – Me and Ken

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Alison and Cheng Yi both of them are just a good wine drinker. .

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It was a great small event organise and get to know the Craggy Range Manager – Brent Hindman himself and most of us got back with new friends and enjoy this new wine range.

To me, its my first wine range that I sample I love their both White and Red range. Surely a recommended brand by me.

Click here to learn more about this brand

Location:
Cava
71 Jalan Bangkung,
Bukit Bandaraya,
59100 Kuala Lumpur
03 2093 6637

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