theSundaily.my Food http://www.thesundaily.my/sites/default/files/images/thesundaily_logo_google.png theSundaily.my Food http://www.thesundaily.my/rss/lifestyle/food http://www.thesundaily.my/rss/lifestyle/food en Thomas Keller to teach online course on essential cooking techniques http://www.thesundaily.my/news/2017/11/24/thomas-keller-teach-online-course-essential-cooking-techniques
Keller is the latest celebrity chef to sign on to teach online cooking courses with Masterclass, a virtual learning place that offers courses on everything from acting, writing to singing and cooking.

Other chefs include Gordon Ramsay, Alice Waters and Wolfgang Puck.

Keller's flagship restaurant The French Laundry in Yountville, California and Per Se in New York hold three Michelin stars apiece and are among some of the most popular fine dining destinations in the US.

Over 30 lessons, Keller will teach students the same restaurant techniques used in his kitchens for braising, glazing, blanching, roasting, pureeing, confuting and pasta making.

As only a Michelin-starred chef can do, he teaches students how to elevate the banal zucchini to a "creamy, pudding-like" dish with a few masterful techniques brought to pan-roasting.

"If you learn the essentials of cooking they will last a lifetime," he said in a statement.

"Cooks cook to nurture people. My MasterClass students will learn that if they go through the proper steps, are patient in the process, and learn to understand ingredients, they will taste the difference and have the tools to succeed in making a nourishing meal."

Enrolment is US$90 (RM374) and courses start this winter.

Chez Panisse restaurateur Waters will focus on at-home cooking, while Puck shares his innovative culinary approach.

Other classes include acting lessons with Helen Mirren; ball-handling, shooting and scoring with Stephen Curry; directing with Ron Howard and fashion design with Marc Jacobs. — AFP Relaxnews

Watch the trailer here:


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Food Thu, 23 Nov 2017 20:02:53 +0000 theSundaily 505954 at http://www.thesundaily.my
Thomas Keller to teach online course on essential cooking techniques http://www.thesundaily.my/news/2017/11/23/thomas-keller-teach-online-course-essential-cooking-techniques
Keller is the latest celebrity chef to sign on to teach online cooking courses with Masterclass, a virtual learning place that offers courses on everything from acting, writing to singing and cooking.

Other chefs include Gordon Ramsay, Alice Waters and Wolfgang Puck.

Keller's flagship restaurant The French Laundry in Yountville, California and Per Se in New York hold three Michelin stars apiece and are among some of the most popular fine dining destinations in the US.

Over 30 lessons, Keller will teach students the same restaurant techniques used in his kitchens for braising, glazing, blanching, roasting, pureeing, confuting and pasta making.

As only a Michelin-starred chef can do, he teaches students how to elevate the banal zucchini to a "creamy, pudding-like" dish with a few masterful techniques brought to pan-roasting.

"If you learn the essentials of cooking they will last a lifetime," he said in a statement.

"Cooks cook to nurture people. My MasterClass students will learn that if they go through the proper steps, are patient in the process, and learn to understand ingredients, they will taste the difference and have the tools to succeed in making a nourishing meal."

Enrolment is US$90 (RM374) and courses start this winter.

Chez Panisse restaurateur Waters will focus on at-home cooking, while Puck shares his innovative culinary approach.

Other classes include acting lessons with Helen Mirren; ball-handling, shooting and scoring with Stephen Curry; directing with Ron Howard and fashion design with Marc Jacobs. — AFP Relaxnews

Watch the trailer here:


]]>
Food Wed, 22 Nov 2017 20:04:14 +0000 theSundaily 505655 at http://www.thesundaily.my
Thomas Keller to teach online course on essential cooking techniques http://www.thesundaily.my/news/2017/11/22/thomas-keller-teach-online-course-essential-cooking-techniques
Keller is the latest celebrity chef to sign on to teach online cooking courses with Masterclass, a virtual learning place that offers courses on everything from acting, writing to singing and cooking.

Other chefs include Gordon Ramsay, Alice Waters and Wolfgang Puck.

Keller's flagship restaurant The French Laundry in Yountville, California and Per Se in New York hold three Michelin stars apiece and are among some of the most popular fine dining destinations in the US.

Over 30 lessons, Keller will teach students the same restaurant techniques used in his kitchens for braising, glazing, blanching, roasting, pureeing, confuting and pasta making.

As only a Michelin-starred chef can do, he teaches students how to elevate the banal zucchini to a "creamy, pudding-like" dish with a few masterful techniques brought to pan-roasting.

"If you learn the essentials of cooking they will last a lifetime," he said in a statement.

"Cooks cook to nurture people. My MasterClass students will learn that if they go through the proper steps, are patient in the process, and learn to understand ingredients, they will taste the difference and have the tools to succeed in making a nourishing meal."

Enrolment is US$90 (RM374) and courses start this winter.

Chez Panisse restaurateur Waters will focus on at-home cooking, while Puck shares his innovative culinary approach.

Other classes include acting lessons with Helen Mirren; ball-handling, shooting and scoring with Stephen Curry; directing with Ron Howard and fashion design with Marc Jacobs. — AFP Relaxnews

Watch the trailer here:


]]>
Food Tue, 21 Nov 2017 20:05:43 +0000 theSundaily 505346 at http://www.thesundaily.my
Thomas Keller to teach online course on essential cooking techniques http://www.thesundaily.my/news/2017/11/21/thomas-keller-teach-online-course-essential-cooking-techniques
Keller is the latest celebrity chef to sign on to teach online cooking courses with Masterclass, a virtual learning place that offers courses on everything from acting, writing to singing and cooking.

Other chefs include Gordon Ramsay, Alice Waters and Wolfgang Puck.

Keller's flagship restaurant The French Laundry in Yountville, California and Per Se in New York hold three Michelin stars apiece and are among some of the most popular fine dining destinations in the US.

Over 30 lessons, Keller will teach students the same restaurant techniques used in his kitchens for braising, glazing, blanching, roasting, pureeing, confuting and pasta making.

As only a Michelin-starred chef can do, he teaches students how to elevate the banal zucchini to a "creamy, pudding-like" dish with a few masterful techniques brought to pan-roasting.

"If you learn the essentials of cooking they will last a lifetime," he said in a statement.

"Cooks cook to nurture people. My MasterClass students will learn that if they go through the proper steps, are patient in the process, and learn to understand ingredients, they will taste the difference and have the tools to succeed in making a nourishing meal."

Enrolment is US$90 (RM374) and courses start this winter.

Chez Panisse restaurateur Waters will focus on at-home cooking, while Puck shares his innovative culinary approach.

Other classes include acting lessons with Helen Mirren; ball-handling, shooting and scoring with Stephen Curry; directing with Ron Howard and fashion design with Marc Jacobs. — AFP Relaxnews

Watch the trailer here:


]]>
Food Mon, 20 Nov 2017 20:04:13 +0000 theSundaily 504976 at http://www.thesundaily.my
Yuletide feasting http://www.thesundaily.my/news/2017/11/16/yuletide-feasting
These are just a few of the menu items in this year's Christmas Buffet at the Coffee House in Sunway Putra Hotel Kuala Lumpur.

During a recent food review, the hotel showcased a sampling of what guests can expect in this year's Christmas Buffet.

The hotel's executive chef, Rossham Rusli, said this year's colour theme is white and blue, which is most apparent in the desserts.

The menu selection, he added, is a plethora of dishes, ranging from local to traditional, and everything in between. "I believe that our menu must fulfil everyone's needs."

For starters, we were served the rich and filling roasted Roma tomato soup, the refreshing smoked salmon with kiwi mayo, and the brightly-flavoured shrimp cocktail calypso.

The main meal consisted of a large selection of carvings and hot dishes. These included salmon fried rice, spaghetti with peppery chicken in pesto sauce, Oriental barbecued lamb ribs, and deep-fried tiger prawns with garlic butter and black pepper.

"What we are serving [in the food review] is approximately 40% of what we will have at the actual buffet," said Rossham.

Among the festive desserts are such traditional treats as Christmas log cake, melted chocolate cake, Christmas stollen, and Christmas pudding with vanilla sauce.

Other dishes to look out for include medallion beef steak with creamy Sarawak green pepper sauce, roasted duck with cherries, roasted duck rice, and more.

It was clear that diners will be spoiled for choice, and – judging by the quality of the dishes at the review session – they will not be disappointed either.

Every dish served from the extensive spread was delectable.

The Sunway Putra Hotel Kuala Lumpur Christmas Eve Buffet will be available on Dec 24 at the Coffee House on level nine.

The buffet is priced at RM128 nett per adult, RM64 for children from seven to 12 years old, and free for children aged six and below.

Meanwhile, on Dec 31, the Coffee House will also offer a New Year's Eve Buffet Dinner.

Diners can expect a variety of Asian and western dishes, including half-shell scallops, fresh prawns, New Zealand mussels, Korean oysters, crab sticks, and slipper lobster, all served with a spicy chilly dip at the seafood-on-ice counter.

For healthy eaters, there are smoked salmon with sweet dill mustard sauce, prawn cocktails, ceviche snapper with coconut cream and spring onions, Greek salad, Russian salad, and mixed mushrooms salad.

There will also be a cheese board counter, offering a wide selection of cheeses, as well as a wide range of main courses such as the claypot lamb briyani, and of course, desserts, such as the yam dark chocolate cake.

The New Year's Eve Buffet Dinner is priced at RM138 nett for adults, RM69 nett for children between seven to 12 years old, and free for children aged six years and below.

Aside from the Coffee House, Sunway Putra Hotel Kuala Lumpur will also be hosting a Christmas Eve Buffet Dinner, and a New Year's Eve Buffet Dinner at the Gen Japanese Restaurant on level 10, to cater for those who want to try Japanese cuisine.

At the same time, the hotel will be offering all-in-one packages for both Christmas Eve and New Year's Eve, priced at RM440 and RM470 respectively, which include room, breakfast, and a buffet dinner for two adults, and two children under six years old.

For more, visit the Sunway Putra Hotel Kuala Lumpur website.]]>
Food Thu, 16 Nov 2017 08:22:06 +0000 Azizul Rahman Ismail 503716 at http://www.thesundaily.my
Specially-crafted Chinese New Year menu http://www.thesundaily.my/news/2017/11/09/specially-crafted-chinese-new-year-menu
KLCC general manager Alan Pryor wants to dispel that notion and to show that KLCC is, in fact, value for money with its strategic location, state-of-the-art facilities as well as award-winning culinary offerings.

During a recent client exclusive luncheon event to showcase its specially-crafted Chinese New Year menu, Pryor said: "We place great emphasis on client engagement and on offering customised, flexible, innovative meeting and event solutions to constantly enhance our value proposition".

He added that an important part of this is "our culinary offerings created by our award-winning chefs".

KLCC boasts of a team of chefs who has done extremely well in the Culinaire Malaysia 2017. Among the awards the team took home were for most outstanding team in culinary, most outstanding chef, most outstanding artist and most outstanding apprentice.

At the luncheon event, KLCC executive chef Hisham Jaafar and Chinese master chef Andrew Lee presented the special dishes they have planned for the upcoming Chinese New Year season.

The eight-course Chinese menu is priced at RM1,600++ per table of 10 people. There are special promotions for those who book a table or more before Nov 30.

Among the dishes in the menu are the Five Happiness combination platter of two hot dishes and three cold ones, the Cantonese-style seafood chowder with silken tofu and enoki mushroom, roasted sesame chicken with five-spice salt, and stir-fried prawns.

Other dishes in the menu include the popular Portuguese-style deep-fried fish fillet with turmeric and ginger sauce, and the braised san ken bean curd dumpling stuffed with minced seafood and served with mushroom, carrots, cauliflower and broccoli.

The last two courses are fried rice in which the seafood is cooked separately, and a light honeydew and sago in milk as dessert.

For more, visit the KLCC website.]]>
Food Thu, 09 Nov 2017 08:22:04 +0000 S. Indra Sathiabalan 501519 at http://www.thesundaily.my
An old-fashioned cake http://www.thesundaily.my/news/2017/11/09/old-fashioned-cake It was quite a large cake, distinctly yellow with its white paper lining still stuck to it.

Usually, it would be decorated with a red dot of food colouring or a red piece of Chinese paper cutting of somewhat intricate and symmetrical design.

We would later get to eat the fluffy and fragrant cake for breakfast or as a snack.

Recently, the memory of my grandmother and this cake prompted me to look for its recipe.

I discovered that there are several versions, but all of them were simple enough for this column. Some called for the use of cake flour and baking powder, corn oil and even the bubbly ice-cream soda.

Always the one for a shortcut, I decided to experiment with the simplest recipe using cake flour and baking powder, modifying it further to use only self-raising flour.

With self-raising flour, the cake, after steaming, did rise, but maybe not as high as one would imagine with other recipes. It was also soft, airy and fluffy, with even texture and plenty of fine 'holes'.

If you do not have self-raising flour, you may substitute it with one cup of cake flour and half a teaspoon of baking powder.

The original recipe which I used as a guide recommended that if you do not have cake flour, you could also use all-purpose flour reduced by two tablespoons in quantity.

Give this recipe a try if you're looking to make a quick and simple butterless cake.

Chinese Steamed Egg Sponge Cake

Ingredients
1 cup self-raising flour
A pinch of salt
1 tsp vanilla extract
5 large eggs at room temperature
¾ cup castor sugar

Method
1. Line an 8in cake pan with baking paper.
2. Using an electric mixer, beat the eggs in a bowl. Slowly add the sugar bit by bit and continue beating for at least five minutes until the mixture thickens.
3. Add in vanilla extract.
4. Sift the flour and salt into the mixture gradually. Using a whisk, mix the flour with the egg mixture until combined.
5. Pour the batter into the cake pan.
6. Boil water in a steamer. Place the cake pan in the steamer and steam for 25-30 minutes.
7. If using a wok to steam, place the cake pan on a trivet with the water level below the trivet.
8. Remove the cover of the steamer gently to prevent condensation from falling onto cake surface.
9. Alternatively, when steaming, place a clean dishcloth between the cake pan and cover to absorb the condensation.
10.The cake is done when a skewer poked into its centre comes out clean.
11. Leave the cake to cool before removing from the pan and cutting into desired slices.]]>
Food Thu, 09 Nov 2017 08:15:25 +0000 The Simple Housewife 501513 at http://www.thesundaily.my
Extreme dining in Shanghai: French chef's twist on haute cuisine http://www.thesundaily.my/news/2017/11/06/extreme-dining-shanghai-french-chefs-twist-haute-cuisine
Inside is avant-garde restaurant Ultraviolet, the city's newest three-star Michelin eatery, where adventurous gourmands happily pay up to 6,000 yuan (RM3,816) per head and the waitlist for a seat is three months.

The group dines on 22 courses – each one served in an atmosphere tailored to that dish and created by video and other images projected on the walls, pumped-in aromas, and its own soundtrack.

French chef Paul Pairet, 53, says the aim is to "connect the dots" between the mind and palate by triggering "the right atmosphere, linked to the right plate," which he believes helps to enhance the flavours of each dish.

Guests take a culinary world tour, while mood music ranges from Claude Debussy to AC/DC: Pairet's take on fish-and-chips comes in a London rainshower to the Beatles' "Ob-La-Di, Ob-La-Da", while lobster is served as footage of ocean waves crashes on the walls and the scent of sea air is blown in.

"You are using all your different senses to feel this experience," Cheryl Chen, a Shanghai consultant, dining at Ultraviolet, explains.

"It's multi-dimensional versus others that probably have good food and a good environment, but this is one of a kind," she adds.

Pairet, who already has two other highly regarded 'traditional restaurants' in Shanghai, first made his name as a chef at Cafe Mosaic in Paris in the 1990s before stints in Istanbul, Hong Kong, Sydney and Jakarta.

Ultraviolet was more than two decades in the making, he explains.

Its continued success, five years after it first opened, is testament to Shanghai's burgeoning food scene – Michelin launched a dedicated guide for the city in 2016 – the only one in mainland China.

It also indicates the growing disposable income and culinary curiosity of Shanghai citizens.

Pairet says consumer interest actually increased after he put up Ultraviolet's prices to cover costs.

He explains: "When we increased the price of Ultraviolet – we needed to sustain the whole project, there was no other way – after a certain level of price at 6000 RMB, we had an increase of Chinese customers." — AFP]]>
Food Mon, 06 Nov 2017 04:18:31 +0000 theSundaily 500350 at http://www.thesundaily.my
A dedicated chef http://www.thesundaily.my/news/2017/11/02/dedicated-chef
As the oldest of 16 ­siblings, Pamela was already helping out in the kitchen when she was just eight years old, cooking meals for her family at their home in Port Klang.

And that would have been the extent of her 'career', had it not been for a chance ­meeting with a man named Shelby Jarod.

Jarod, an American, was her father's ­immediate boss in an offshore rig company based in Klang. ­Occasionally, he would come to the family home and join them for a simple meal, which was often cooked by Pamela.

He enjoyed her cooking so much that when she turned 17, he hired her to prepare food for the company staff.

Soon after, when Jarod ­decided to move the company to ­Singapore, he brought Pamela along to work in the new ­company cafeteria.

Up to this point, ­Pamela, who is of Tamil and ­Malayalee descent, was only familiar with traditional South Indian cooking.

Undeterred, she quickly picked up some new recipes. Jarod himself taught her how to prepare western-style dishes such as enchiladas and lamb chops.

When she got married in the early 1990s, Pamela left ­Jarod's ­company to operate a cafe with her husband in Johor Baru for five years. Sadly, her husband passed away soon after, leaving Pamela with a young daughter to raise.

Her old boss Jarod, with whom she still kept in touch, then offered her a job cooking for his workers in his company in Riyadh, Saudi Arabia.

With a heavy heart, she left her child with family members, and worked in Riyadh for seven years.

Pamela then returned to Malaysia to continue ­caring for her daughter, ­taking on ­catering jobs and ­working in hotel ­kitchens.

Today, she is the ­senior chef de partie at Swiss Garden Hotel & Residences, Kuala Lumpur, while her now-adult daughter is ­studying law.

At the ­hotel's Flavours ­restaurant, she oversees the menu as well as cooks for the events and weddings held there.

­Talking about how her love of cooking began, Pamela said: "I learned ­cooking from my ­grandmothers, especially my maternal ­grandmother.

"[By] the time I was 12, I could cook curries and other dishes on my own ... I liked it when people said they enjoyed my food."

Whenever someone ­complemented young Pamela's cooking, it helped boost her self-esteem.

Pamela said she loves cooking so much, she could do it "non-stop, all day".

She added: "I also like to teach people. I don't like to keep recipes to myself."

Looking back on her ­culinary career, Pamela can't help but feel some fondness for her old boss Jarod, who helped her get started, and whom she saw as a father figure at the time.

Recalling that time in her life, when she learnt new styles of cooking, she said: "I never went to any culinary school. When I tasted something that I like, I would learn how to cook it.

"I can now cook Indian, Malay, Chinese, and Western dishes. As a chef, you must know how to do everything."

However, she does get to show off her Indian roots on Fridays, when she prepares the briyani promotion for lunch.

Patrons can enjoy a wide ­variety of briyani rice dishes (­including chicken, ­mutton, ­vegetable and fish), as well as ­accompanying dishes such as ­siting masala, prawn Sothy, and her much sought-after tomato rasam.

Pamela makes everything from scratch. For her Indian dishes, she grinds the wet masala spice paste herself, ensuring that her food tastes ­better when compared to ­using dry masala from a packet.

For a taste of her cooking, she prepares for us some of her specialities such as prawn ­Manchurian with raita, ­mutton masala, pilao rice, and her ­signature tomato rasam.

The mutton is tender and ­succulent while the prawns are not overwhelmingly spicy but the ­gravy that comes with the dish is truly ­superb.

Both dishes go well with the rice, that is aromatic on its own.

However, the star of the meal has to be the sublime rasam with its rich, mildly spicy ­tomato soup-like texture.

As for the secret to her good food, she says: "I don't do ­shortcuts. I will do a job until I am satisfied."]]>
Food Thu, 02 Nov 2017 07:44:08 +0000 S. Indra Sathiabalan 499282 at http://www.thesundaily.my
Nurturing life skills through food http://www.thesundaily.my/news/2017/11/01/nurturing-life-skills-through-food
The brand, which has long been a household stable in Malaysia, was even recently acknowledged by the World Wide Fund for Nature for its sustainable use of palm oil in its products.

This significant milestone is made even more meaningful as its Ayam Brand Community Care Campaign marks its first decade of providing nutritious meals as well as necessary life-skill education to charity homes in Malaysia and the region.

A total of 59 charity homes across Malaysia and Brunei benefited from this year's campaign which saw them receiving some 381,960 meals comprising Ayam Brand products.

The last leg of the campaign took place recently at a hotel in Kuala Lumpur which saw the return of the Junior Chef competition to educate young minds on mindful food choices

The competition was open to children from Rumah Kasih, Rumah Solehah, Pertubuhan Rumah Kebajikan Kanak-Kanak Home of Peace Kuala Lumpur, San Pedro Orphanage Home, Rumah Kebajikan Anak Yatim & Miskin Al-Munirah, Persatuan Rumah KIDS, Shelter Home for Children and Trinity Children Centre.

"Each year, we plan activities for children, most often related to cooking and good nutrition," said Ayam Brand chairman Tunku Mu'Tamir Tunku Mohamed.

He added that this is so they can learn this important life skill, increase their self-confidence, and become more independent.

The team from Rumah Solehah emerged as champion with its dish of vegetable and tuna wrap, with a side of assorted fruits, which the team used to display its creativity in the form of decorations.

Home of Peace founder Justine Morais, on behalf of all the recipient homes, thanked Ayam Brand for organising the competition again.

He said: "The Junior Chef competition is a highlight, as it has a simple goal – make outstanding food that is tasty and healthy.

"Our thanks to Ayam Brand for its long-term, sustained contribution to so many Malaysian children over the past 10 years."

Also at the event to share their thoughts on healthy living with the children were television host and actress Nina Nadira, and Bangsar Babe website blogger and entrepreneur Sue Lynn.]]>
Food Wed, 01 Nov 2017 10:10:12 +0000 Marion Fernando 499001 at http://www.thesundaily.my