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 Golden festive moments with KFC http://www.thesundaily.my/news/2018/02/01/golden-festive-moments-kfc
It features an aromatic fusion of savoury, spicy and sweet flavours with the signature crunchy Hot & Spicy KFC chicken infused with salted egg, spicy curry leaves and sweet basil.

"Salted egg has been a real hit among Malaysians and we have given it a KFC twist to make it even more distinctive and flavourful for our customers," said Merrill Pereyra, CEO of Restaurant Division, QSR Brands (M) Holdings Bhd.

KFC Golden Egg Crunch is available in two-piece and three-piece chicken combo meals. Priced from RM14.50, each combo meal comes with signature KFC sides of coleslaw and whipped potato, and a refreshing cup of Mug Sarsaparilla.

For bigger group, there's a special Celebration Bucket of Original Recipe and Hot & Spicy chicken with a special side of KFC Cheezy Golden Sticks, filled with delicious shrimp and mushroom cream cheese.

The KFC Celebration Bucket comes in five-piece and nine-piece chicken combos, including the new KFC Cheezy Golden Sticks, signature whipped potato, and carbonated soft drinks.

The KFC Golden Egg Crunch and KFC Celebration Bucket are now available at all KFC restaurants nationwide while stocks last. For more, visit the KFC Malaysia website.]]>
Food Thu, 01 Feb 2018 13:29:41 +0000 theSundaily 523302 at http://www.thesundaily.my
Familiar fare yet different http://www.thesundaily.my/news/2017/12/14/familiar-fare-yet-different
However, not every plate of the spicy, sambal-topped coconut rice is created equal.

That's why Mamalee restaurant in Damansara Uptown, Petaling Jaya, which specialises in Malaysian cuisine with a Penang flair, is such a terrific find, especially for out-of-town folks working or studying in the city.

Located above a tyre shop, the pork-free restaurant is a family-run affair, providing an added layer of homeliness to the casual atmosphere and food.

The restaurant was opened by the Khoo family, which hails from Penang.

"We're all family, from the chef to the cashier and waiters," said Alice Tan, one of Mamalee's co-founders.

Tan's husband, Cavin Khoo – the son of the real-life Mama Lee after whom the restaurant is named – helms the kitchen where mouthwatering dishes like its signature nasi lemak salted egg fried chicken (RM12), and nasi lemak butter milk fried chicken (RM13) are cooked fresh.

The two dishes come with the regular toppings of peanuts, cucumber, fried anchovies, hard boiled egg and fragrant red sambal sauce, which is on the sweeter side.

However, the main star of each dish would be the tender leg of crispy fried chicken, smothered in a yummy choice of irresistible salted egg or luscious buttermilk sauce, served with fluffy but firm rice.

For more familiar side dishes to go along with your nasi lemak, try the hearty spicy sotong (RM7) or prawn with petai (RM8).

Another dish to try is the restaurant's jiu hu char (RM5). Made with a humble blend of finely shredded jicama, carrots, cabbage, mushrooms, and morsels of chicken meat, and cooked in a pan with a sauce till aromatic, the dish might appear like regular popiah filling but the addition of cuttlefish truly elevates it into a fuller flavour profile.

Eat it with rice or wrapped in a lettuce leaf, and give it an added kick with some sambal belacan and a squirt of green calamansi lime juice on top.

If you love the pungent taste of garlic, you will also love Mamalee's chicken lobak (RM5).

Wrapped in crispy bean curd skin, the sweet succulent chicken is countered with zesty minced garlic, and pairs wonderfully with the sweet chilli dipping sauce it comes with.

As for dessert, Mamalee has got you covered with a warm bowl of bubur cha cha (RM3.50), filled with a colourful medley of sweet potato and delightfully chewy pink tapioca jelly.

You can drop by Mamalee's restaurant to get a taste of Penang nasi lemak yourself, or get it delivered by placing a minimum order of 15 boxes, at least one day in advance.

For more, visit Mamalee Facebook page.]]>
Food Thu, 14 Dec 2017 05:23:59 +0000 Marion Fernando 511929 at http://www.thesundaily.my
Naples pizza wins big: Here's the recipe http://www.thesundaily.my/news/2017/12/07/naples-pizza-wins-big-heres-recipe
For those unable to pop to the city at the foot of Vesuvius for a slice, here's how to make the real thing:

Follow in the steps of the famed Brandi pizzeria in Naples, which claims to have been home to the "pizzaiuolo" who made the tomato, mozzarella and basil classic for Queen Margherita in 1889.

The traditional recipe, as given by 27-year old Gennaro Sarnelli from Brandi, for a pizza party of 8.

Ingredients: 1 litre of water, 1,700 grams of flour, 2 grams of yeast, and 60 grams of salt for the dough, then for each topping: Italian tomato sauce, buffalo mozzarella and freshly picked basil.

Dissolve the salt in the water (which must be at room temperature), then add the yeast, dissolving it in slowly by hand. Add the flour a bit at a time, until the mixture is solid enough to begin kneading.

Leave the dough to rise for 12 hours in an area with a temperature around 20°C.

Divide it into eight cakes, and leave them to rest for another 12 hours.

Stretch out each pizza, flipping the dough and using the palm of the hand to hit the sides to make it wider. This will push air towards the edges and create the pizza's distinctive raised border.

Cook them in a wood-fired oven at 485°C for between 60 and 90 seconds.

Serve with a nice glass of Aglianico wine from the Campania region. — AFP]]>
Food Thu, 07 Dec 2017 11:09:43 +0000 theSundaily 510145 at http://www.thesundaily.my
Delightful indulgence http://www.thesundaily.my/news/2017/12/07/delightful-indulgence
Guests can look forward to specially-created festive menus at all its Michelin-starred and ­celebrity chef restaurants.

At the three-star Joël Robuchon Restaurant, dinner menus for Christmas Eve, Christmas Day, and New Year's Eve feature shaved black truffle and potatoes topped with foie gras carpaccio, pan-seared scallop with pumpkin cream and crispy chestnuts, and beef chateaubriand and foie gras served Rossini-style with soufflé potatoes and port reduction.

The two-star L'Atelier de Joël Robuchon has its eight-course dinner menu on Christmas Eve, Christmas Day, New Year's Eve, and New Year's Day, with signatures such as chestnut veloute with smoked bacon jelly and black truffle, roasted turbot under scales of celeriac and black truffle, and roasted pigeon and foie gras steamed in savoy cabbage.

One-star Osia Steak and Seafood Grill offers hearty meals for sharing, created by celebrity chef Scott Webster and chef de cuisine Douglas Tay.

Expect the freshest seafood in the Seafood Platter, which includes Maine lobster, Fremantle octopus, Hokkaido scallops, Skull Island tiger king prawn, and New Zealand little neck clams.

At Curate, chef de cuisine Benjamin Halat will excite the palate with his innovative take on classics like pig's trotter with braised cabbage and beer glace, vacherin Mont d'Or with Bratkartoffein and mâche salad, and the quintessential Christmas sweet, Kaiserschmarn with rumtopf.

Meanwhile, at Fratelli, celebrity chefs Enrico and Roberto Cerea are presenting the Christmas menu from their three-star Da Vittorio restaurant in Brusaporto, Italy.

Their five-course Christmas menu Bianco Natale (White Christmas) features foie gras Tartufino and raspberry liquid core, homemade linguini pasta, with Piedmont traditional bagna cauda sauce, truffle and hazelnut crumble, chestnut stuffed turkey and glazed onion pearls, and Da Vittorio's traditional panettone cake and homemade nougat torrone.

At the Ocean Restaurant by Cat Cora, enjoy a festive Asian-inspired seafood menu created by Cora and chef de cuisine Minwoo Yun, with a menu featuring Kaiso mix, Hamachi and Ikura served in Katsuo yuzu ponzu, and glazed chestnut in Glace de Viande, served with yabbies, crème fraiche and hoisin sauce.

It is available for lunch and dinner on Christmas Eve, Christmas Day, New Year's Eve, and New Year's Day.

For those looking for familiar Chinese favourites, celebrity chef Sam Leong's Forest restaurant is presenting a contemporary menu this festive season.

The five-course set dinner available on Christmas Eve, Christmas Day, New Year's Eve, and New Year's Day includes delectables like king prawn baked in Marmite sauce, pan-seared Australian lamb chop marinated with lemongrass and served with Port wine sauce, and abalone crab meat soup.

For a different take on Chinese food, chef Li Kwok Kwong at Feng Shui Inn will present a luxurious six-course festive menu guided by his belief in the healing principles of Chinese food therapy.

The Christmas Eve, Christmas Day, New Year's Eve, and New Year's Day menu includes double boiled sea whelk with snow pear soup, stir-fried Huai Shan with black fungus and asparagus, and wok fried rice with black truffles and scallops.

For takeaways, chief pastry chef Antonio Benites offers the La Bûche de Noël, a traditional Christmas log cake stuffed with almonds, acai jelly and Piedmont hazelnut praline, available only at Joël Robuchon Patisserie for pre-orders from now till Dec 21.

Meanwhile, award-winning RWS executive pastry chef Kenny Kong is presenting his own design and creation of the RWS Celebrity Festive Ornament Cakes, a collection of five delicious mini-cakes shaped like Christmas ornaments.

For more, visit the Resorts World Sentosa website.]]>
Food Thu, 07 Dec 2017 08:30:05 +0000 theSundaily 510032 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 staple 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
Have a merrier festive http://www.thesundaily.my/news/2017/11/30/have-merrier-festive
It's Festive Feast into Christmas promotion will feature Tudor-inspired decorations, festive treats, stay packages and much more, starting from Dec 15 to Jan 1, 2018.

The culinary team, led by the hotel's executive chef Peter Lee, will entice diners with an extensive menu of delicious and sumptuous dishes, including three types of roasted turkey.

There is the traditional roast turkey with chestnut stuffing (enjoyed with cranberry or roasted garlic black pepper sauce), smoked turkey served with red chilli sauce, and the chef's special.

The latter is a roast turkey marinated with black garlic and organic bamboo salt that gives the meat a sweet and tangy garlic-undertone, and served with green chilli sauce on the side.

Lee said his special roast turkey was inspired by current food trends.

"We usually use [black garlic] in double-boiled soups. People like it because it gives off a fragrant aroma.

"The bamboo salt is from South Korea, and is an alkaline salt that is not only healthier but also helps tenderise the meat."

Lee added that to help keep the meat succulent, the turkey is first baked before being smoked for 20 to 25 minutes.

The dishes for the festive menu took two months to finalise, and Lee gave us a taste of some of the items that will be served at the buffet.

The winter salad featured baby spinach, berries, and feta cheese, and was drizzled with honey mustard dressing. There was also a hearty lobster and pumpkin soup that really hit the spot.

The freshly baked chicken, beef, and seafood pies were deliciously inviting with their flaky crust and generous amount of fillings.

They were easily the crowd favourite, that is, until the turkeys were carved and served.
The traditional roast lived up to its promise, while the smoked turkey went well with its Asian-inspired sauce.

However, the star was undoubtedly the black garlic and bamboo salt turkey which was succulent, fragrant and delicious.

Other dishes to look out for are the honey roast turkey ham, lamb shoulder roulade stuffed with garlic and chestnut, baked salmon roll on asparagus, and oven-baked prime beef.

Fresh oysters flown in from Ireland will also be available, either served baked with cheese and mushroom, or as sashimi with passion fruit, chilli and Japanese shoyu sauce, or just steamed with garlic, chilli, and plum sauce.

Diners with a sweet tooth will not be disappointed as the dessert bar will feature a wide delectable selection that includes Christmas pudding, a chocolate fountain (with goodies to dip), Christmas cupcakes, and other yummy treats.

You can indulge in this Christmas-themed spread at The Resort Café from Dec 15 to 23, with buffet dinners served daily from 6.30pm to 10.30pm, and priced at RM108 (adults), RM78 (seniors), and RM68 (children between six and 12 years old).

The Christmas eve dinner buffet on Dec 24 is priced at RM138 (adults), RM98 (seniors), and RM68 (children).

On Christmas Day itself, there will be a Christmas lunch from 12.30pm to 3pm at RM98 (adults), RM78 (seniors), and RM68 (children), while the Christmas buffet dinner is RM118 (adult), RM98 (seniors), and RM68 (children).

Meanwhile, the 12 Drinks of Christmas promotion returns to Sunway Resort Hotel & Spa's lobby lounge.

The six cocktails and six mocktails featuring a refreshing variation of fruit-based flavours and with cool names like The Grinch (Midori liquer-based), Starlight (rum-based), Blizzard (asam boi and lemon lime soda) and Jingle Jangle (strawberry and soda).

You can order takeaways of festive favourites such as turkey, duck, chicken, lamb, and beef, as well as sweets such as Christmas yule log cake, Christmas stollen with marzipan and cookies at the Gourmet Counter (opens daily from Nov 24 to Dec 25 from 10am to 10pm) located at Kaffeinate, Sunway Pyramid Hotel.

For more, visit The Resort Café website, or call 03-7495 2009 or email srhs.bookfnb@sunwayhotels.com.]]>
Food Thu, 30 Nov 2017 07:15:34 +0000 S. Indra Sathiabalan 507996 at http://www.thesundaily.my
The foxy curry king of Raub http://www.thesundaily.my/news/2017/11/29/foxy-curry-king-raub
A visit to Raub wouldn't be complete without dropping by Ratha Raub, a restaurant known for its fish head curries and crispy fried chicken.

The joint, located along Jalan Tun Razak near the town's police station, is run by Rathakrishnan, an energetic and affable man in his 60s who had turned the banana leaf curry stall run by his dad into today's well-known eatery.

Rathakrishnan's dad used to operate from a Hainanese coffee shop, owned by Raub's local 'boy' and occasional tour guide Peter Phang's dad, in the heart of town opposite the bus terminal.

Phang remembers Rathakrishnan's dad as being slightly noisy whenever the drink in his hand got the better of him.

Credit should be given to Rathakrishnan's vision and tenacity for enlarging the business into a full-fledged two-storey restaurant in 1981. Ably assisted by his younger brother, Machianadan, the restaurant is filled with curry lovers daily.

Is Ratha Raub that good? With my tongue biased by years of Penang curries, I better let Ahmad Razi Za'b from Fraser's Hill, Pahang, do the talking.

He says: "If it's for lunch, I would go for a plate of steaming hot rice, Ratha's red snapper fish head curry (served piping hot in a steel mini wok), deep-fried chicken marinated in freshly-ground chilli paste, curry leaves, cumin, and most probably a host of other spices, which would give the dish its distinctive spicy flavour.

"The thing which I enjoy most about Ratha's fried chicken (especially the thigh) is its texture – crispy skin on the outside, hot, meaty and oh, so (drooling) tender inside.

"And just to sum it up quickly, the price on average won't burn a hole in your pocket."

Need I say more?

Being from a durian town, Rathakrishnan is also known to be knowledgable on durian prices. One of his most famous quotes is: "Durians in Raub are traded like the stock market. Prices move up and down daily."

He gave an insider's view that prices between Monday and Thursday are usually slightly cheaper, but tend to rise from Friday to Sunday, when scores of out-of-towners arrive for Raub's much-acclaimed durians.

Given that Ratha Raub's fish head curries are fixed at RM57 (small), RM79 (medium) and RM89 (large), he has been heard to quip: "If I put some musang king into my curries, maybe I can also move my prices up and down daily!"

But I don't think Rathakrishnan needs to resort to that with his roaring year-round business.

He can count royalty – the Sultan of Pahang and Sultan of Brunei, one of the richest men in the world – among those who had sampled his cuisine.

The walls of his restaurant are adorned with pictures of VIPs and famous personalities tucking in, or with that satisfied look after a great meal.

These days, Rathakrishnan has even diversified into packed curry pastes for those who are hooked on his offerings. It simply reflects his business acumen.

I don't see why Rathakrishnan shouldn't always be in a jovial mood. Things are going so well for this shrewd curry king.

In addition, a new money-spinner is being overseen by his son, Mani, who started another Ratha Raub at Damansara Utama in the Klang Valley. This one even has western cuisine.

Like in Raub, many famous personalities have been spotted at this joint, too.

Jeff Yong, after making his mark in the twisty maze of mainstream journalism, has finally decided to enjoy what he does best – observing the unusual and recounting the gleeful. He can be contacted at lifestyle.borak@gmail.com.]]>
Food Wed, 29 Nov 2017 07:02:39 +0000 theSundaily 507663 at http://www.thesundaily.my
Filipino cuisine to become biggest ethnic food trend of 2018 http://www.thesundaily.my/news/2017/11/27/filipino-cuisine-become-biggest-ethnic-food-trend-2018
So says New York-based restaurant consultancy group Baum + Whiteman in their annual trendspotting report, which predicted the foods and dining concepts that will become increasingly popular in hotels and restaurants next year.

Like other immigrant populations before it, growing Filipino communities across the US – from caretakers, nurses, tech and hospitality workers – have given rise to interest in Filipino cuisine, says the group.

In 2018, expect to see that interest bring Filipino cuisine into the mainstream dining world, in the same manner of previous culinary revelations from Asia, such as Thai, Vietnamese and Korean cuisines.

Case in point: Google searches for Filipino food have doubled since 2012, says Baum + Whiteman.

Likewise, the Philippines' biggest fast food chain, Jollibee, has been aggressively opening locations in the US, introducing diners to dishes like 'Palabok Fiesta,' a noodle dish served with shrimp sauce, topped with pork Chicharron, tinapa flakes (smoked fish flakes), sauteed pork and slices of egg, and pineapple-topped burgers.

The chain has 35 restaurants across the US, along with locations in Vietnam, Hong Kong, Saudi Arabia, Qatar and Brunei.

Filipino cuisine is also reaching the upper echelons of gastronomy.

Last year, editors at the prestigious food magazine Bon Appetit placed Washington DC's Filipino restaurant Bad Saint in second spot on their list of best new restaurants in America 2016.

Aside from Filipino cuisine, the group also predicts that fast-casual, Indian street food will become more commonplace next year. Think tandoori chicken poutine, spicy lamb burritos or chicken masala pizza.

And while boisterous Korean barbecue restaurants in busy K-towns have become a regular part of the American dining scene, Baum + Whiteman predicts that Korean cuisine will become more high-brow in 2018, as chefs and restaurateurs aim to replicate the success of New York's Jungsik restaurant, the first Korean restaurant in the US to win two Michelin stars. — AFP Relaxnews]]>
Food Sun, 26 Nov 2017 20:05:25 +0000 theSundaily 506727 at http://www.thesundaily.my
Filipino cuisine to become biggest ethnic food trend of 2018 http://www.thesundaily.my/news/2017/11/26/filipino-cuisine-become-biggest-ethnic-food-trend-2018
So says New York-based restaurant consultancy group Baum + Whiteman in their annual trendspotting report, which predicted the foods and dining concepts that will become increasingly popular in hotels and restaurants next year.

Like other immigrant populations before it, growing Filipino communities across the US – from caretakers, nurses, tech and hospitality workers – have given rise to interest in Filipino cuisine, says the group.

In 2018, expect to see that interest bring Filipino cuisine into the mainstream dining world, in the same manner of previous culinary revelations from Asia, such as Thai, Vietnamese and Korean cuisines.

Case in point: Google searches for Filipino food have doubled since 2012, says Baum + Whiteman.

Likewise, the Philippines' biggest fast food chain, Jollibee, has been aggressively opening locations in the US, introducing diners to dishes like 'Palabok Fiesta,' a noodle dish served with shrimp sauce, topped with pork Chicharron, tinapa flakes (smoked fish flakes), sauteed pork and slices of egg, and pineapple-topped burgers.

The chain has 35 restaurants across the US, along with locations in Vietnam, Hong Kong, Saudi Arabia, Qatar and Brunei.

Filipino cuisine is also reaching the upper echelons of gastronomy.

Last year, editors at the prestigious food magazine Bon Appetit placed Washington DC's Filipino restaurant Bad Saint in second spot on their list of best new restaurants in America 2016.

Aside from Filipino cuisine, the group also predicts that fast-casual, Indian street food will become more commonplace next year. Think tandoori chicken poutine, spicy lamb burritos or chicken masala pizza.

And while boisterous Korean barbecue restaurants in busy K-towns have become a regular part of the American dining scene, Baum + Whiteman predicts that Korean cuisine will become more high-brow in 2018, as chefs and restaurateurs aim to replicate the success of New York's Jungsik restaurant, the first Korean restaurant in the US to win two Michelin stars. — AFP Relaxnews]]>
Food Sat, 25 Nov 2017 20:03:23 +0000 theSundaily 506416 at http://www.thesundaily.my
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