“Irashaimase!”, we were warmly greeted as we walk in and politely ushered to our table. This time we had a fancy for Japanese and Sushi Tei was picked by my little nephew who fancy having sashimi. The restaurant looked great, spacious and simple modern wooden light brown panellings were used as the backdrop. I find it very relaxing.

Tako Wasabi Octopus with Wasabi

Here, you can choose to order from the menu or having your food taken from the conveyor belt, we ordered ours. We started with the gorgeous Tako Wasabi, raw bite sliced octopus laced with a hint of wasabi and it really refined my taste palette. It truly fresh, smooth, soft tender texture and ends with a gorgeous warm after taste. Ika Chidori a finely sliced squid with a mixture of seaweed was different in taste, fresh in texture and came with a hint of saltiness. Both were definitely great to start off with.

Ika Chidori Squid and Seaweed

Sashimi Shiretoko, the freshly flown in tuna belly, yellow tail, sea bream, sea urchin, salmon, butterfish was difficult to resist and was our favourite. Every cut was done perfectly thick and tasted so luxuriously good. My favourite piece was the tuna belly and I had it laced with sea fresh sweet sea urchin and wasabi soya sauce.

Sashimi Shiretoko

Here in Sushi Tei, they also served today’s special listed on the blackboard and without any hesitation we ordered the Kaki no Kani Mayo Yaki, grill fresh oysters with homemade mayonnaise sauce. Those oysters looked absolutely gorgeous topped with piping orange mayonnaise and a dash of lovely bright orange little tobikko (flying fish roe). This dish somehow got me excited as the texture was really good and diving in for the oyster was truly a jewel in taste.

Kaki no kani mayo yaki ( grill fresh oyster with homemade mayonise sauce)

Ingredients
3pcs Tasmania Fresh Oyster
20gm Homemade Mayonnaise sauce
50gm Grated Yellow Onions
20gm Grated Carrots
100gm Japanese Mayonnaise

Method
1. Open the Tasmania fresh oysters and clean them with water.
2. Mix all the onions, carrots & homemade mayonnaise together.
3. Grill the oyster with griller about 5 minute.
4. Place the Japanese mayonnaise sauce on top the oyster and grill till golden brown in color.
5. Ready to serve.

Having to work not far away from the Shah Alam Stadium I decided to pay a visit after work at the Ramadan Food Bazaar. It was a busy occasion, having three 200metres streets parked with stalls at both sides can make you feel truly hungry. What caught my attention was the BBQ stalls. Awesome heat and awesome happening, people lining up for it.

BBQ Whole Chicken

I was for a surprise on how creative cooking can be. Having them on normal BBQ and yet I saw the huge giant auto chicken BBQ machine churning almost a total of twenty whole roasting chickens. Truly exciting! BBQ-cuing definitely my joy on that afternoon. What can I do, buying one is a must!

Intense Heat

BBQ Chicken Wings

Those BBQ wings was so well presented and so attractively made. A glance can make you beg for one and another one. Ayam Perchik was also on the scene too that evening. They were so well prepared over the intense charcoal heat.

BBQ Perchik Chicken

Auto Chicken Roasting

This machine churning the whole roasted chicken was amazing. Another store that caught on my radar what the flaming kebab. you can’t help noticing the amount of skewers of huge chunck of chicken and beef being cooked at the same time. It was so colourful and amazingly beautiful, watching can be so evil!

Chicken Skewer Kebab

Huge Grilling of Kebabs

Standing Kebab

Ikan Bakar

A varitey of fish was paraded on the the flat frying pan, it was amazing watching all the smoke flaming through, it was pungent with awesome smell.

A few of us was invited to Chef Wan’s penthouse in Ampang recently. We had a light meet up and catching up. If you may not know him, he is one of the top celebrity chef in the country and also abroad. He did almost uncounterable of cooking series and sometimes you could see him appearing in two TV station. He is funny and witty too, loved by many of his fans. In 2009 he won the world prestige award, Best Celebrity Television Chef in the World, beating 250 other celebrity chefs at the World Gourmand Cookbook Media Award (which is considered the Academy Awards for food and cookbook industry) held in Paris. He also bagged the Best in the World Cookbook award in the fundraising cookbook category for his book “Sajian Aidilfitri Bersama Chef Wan”.

Chef talked about his current show Best Wan aired on Asian Food Channel’s, a dynamic 10-part series. It was premiere on Tuesday, August 17th featuring his most popular Asian dishes. Chef himself talked about his easy to follow and yet delicious black pepper crab and also his irresistible Frangipane Pineapple Tarts.

“All was filmed and done on location at the Asian Food Channel’s penthouse kitchen”, spoke excitedly Chef Wan.

The Ingredients

Chef himself had prepared some light refreshing food for us to indulged during the berbuka puasa at his resident. He told us, “I am going to prepared the Nyonya Salad, all of you definitely will love it”. It was truly simple and easy to follow recipe. His mum had prepared the cooked rice noodle which was already set to cool aside. Then laid the ingredients such as mince dry shrimp, finely cut kaffir leaf, chopped shallot, garlic, spring onion, crushed palm sugar, herbs, cubed tofu, beansprout, unshelled cooked prawns, cut mango, fresh tomato puree, hot sauce, lime juice and a bit more of palm sugar to taste.

Chef Dressing his Salad

Once ingredients took to their place, the mixing ritual started.

A well set arrangement

The Nyonya Salad

Some light savoury

Glutinous Rice with a light Durian Cream

It was great to have spend some time catching up with Chef Wan himself and defiinitely be watch his cooking show Best Wan on Asian Food Channel . . . . . . Sidney Kan

Chef Wan and Sidney

Nor dragged me to have a wonderful meal recently at the Temptations located at Renaissabce Kuala Lumpur. I had been here once a year ago and I know I was up for an enjoyable meal. A modern chic restaurant yet with real appealing comfortable setting had made me wanted to stay even longer, great to have it buffet. Something I love to be especially dining with some close friends. As I walked in I just can’t help noticing the smell of the freshly grillied satay. It was such fragrantly sweet and biting into a stick was just heavenly felt, tender and juciy as always.

Beansprout & Cockle Salad

Spicy Grilled Teruk Fish with Tamarind

Scooping into the Treuk Fish can be so appetizing. Well griled and tasted truly spicy, it was good with a scoop of white fragrant rice. I also can’t kept my hands away from those lovely prawns. It was such a jolly even just looking at them. Lovely.

Pan Fried Prawn

Daging Gulai Kawah

The beef curry or daging gulai kawah was so perfectly done, soft and tender. The juicy curry gravy enhanced the dish accurately, defitely iyt took some time to had it done so beautifully. Definitely a chef perfection.

Ayam Aladin

Ayam Aladin Recipe
Recipe by Chef Bahar Abdullah

Ingredients
1kg Chicken, clean and cut into small pieces
80gm Onions (blended)
30gm Garlic (blended)
15gm Ginger (blended)
0.1gm Cardamon (blended)
0.1gm Clove (blended)
0.1gm Star anise (blended)
0.2gm Cinnamon stick (blended)
60ml Cooking oil
80gm Chili paste
50gm Tomato paste
0.2ml Vinegar
100gm Chili sauce
100gm Tomato sauce
A dash of black soy sauce
A bit of salt and sugar to taste

Preparation
1. Heat oil in wok
2. Fry the grounded ingredients till golden brown and fragrant
3. Add in the chili paste and stir for a while
4. Add in the tomato paste, chili sauce, tomato sauce and dark soy sauce as well as vinegar. Stir well for 5 minutes.
5. Add in the chicken pieces and stir further till the chicken pieces are cooked.
6. Season to taste

The Aladin Chicken was so delicious that on the spot I requested to have the recipe, something I must have. I am so happy that I got it and able to share it here. The gravy was very well balanced in taste, very intense.

Turmeric Rice

Chef Mohd Bahar Abdullah

Dates

The food served at Tempetation that night caught me with such a surprise, definitely one of the great tasty dishes I had so far for for this Ramadan Buffet.

Sidney

With the month of Ramadan at Temptation from 11th August to 9th September, chefs will be busy whipping up elaborate Iftar buffets for the Muslim guests to break their fast after a long day of abstinence. Priced at RM85++ per person, our PAY 5 FREE 1 dining deal invites diners to savour over 200 delicious and authentic Malay delicacies as well as international flavors at TEMPTationS and Vogue Café. Contact Tel No: 03-2162 2233

It was a fasting break (berbuka puasa) invitation to dine with my friends that I attended recently at the Golden Palm Tree Villa & Spa located at Sepang Goldcoast. It was a MAL-INDO Ramadan Food Festival and we dine just above the ocean at the Golden Palm Tree Lounge facing the luxurious swimming pool set across the sea. It was a breath taking view even the desserts caught my first attention.

The desserts were spectecular eye catching to view and yet it was so luscious. There were intensifying chocolate cakes, white chocolate cheesecake top with blackberries, rich mousses layered over refine soft jelly, raspberry mousse cake topped with fresh flown in raspberry, delicious rich banana cake and down to our local delicates. The dessert on that night was totally speechless and yet so beautifully set.

I was lucky to have toasted the Yee Sang at this end of third quarter of the year and I had it at China Treasures located at Sime Darby Convention Centre along with two of muslim workmates. We wanted something different and a nice comfortable dining. We booked ourself a room and it was rather private and comfortable.

Ramadan Yee Sang

It was a change to have a more lighter dishes and also able to taste a different experience. We ordered the set for 6 persons which came with a moon cake platter as a sweet at the end of the dinner. My mates like the idea as the would like to try the mooncakes. We started off with the Yee Sang with additional finely sliced dates and also a hint of kaffir leaves.

It was truly fun to toast the Yee Sang over the Ramadan with my mates. We wished for a properous year with great health.

Puree of Sweet Corn with Crab Meat

We proceeded next to our tasty creamy sweet corn soup with a dash of crab meat. It was slurpy tasty.

Deep Fried Crispy Boneless Chicken with Lemon Sauce

This is my favourite dish all time as I had it even when I was a kid. My mum loved dishing this dish out from her kitchen. Just love the sourness of it. Here it was done perfectly to my liking. I may be simple but it was bursting with awesome goodness.

Steamed Sliced Garoupa with Black Fungus & Golden Mushroom

My garoupa was sliced done this time as usual I had it done steam as whole. It was light and clear in taste. It was well seasoned and the sauce was just perfect. Simplicity is the word. I liked the taste of black fungus and golden mushroom as both absorbed the tasty sauce without any complication, it was delicious.

Sauteed Sliced Beef with Ginger & Onion

Definitely the beef was done in second, perfectly washed over the hot wok. It was half done as I like it. It was no chewy but rather tender in taste. The present of ginger was easily detected.

Sauteed Hong Kong Kai Lan

A simple sauteed Hong Kong Kai Lan can be so tasty and I was delighted that it was done the same here. Crunchy and refreshing.

Snow Skin Moon Cake

As for Snow Skin Moon Cakes, a range of different flavouring and fillings can be experienced such as Custard, Durian, Macadamia, Mocha, Tiramisu and even Green Tea. All at RM12.50 per piece.

Baked Moon Cake

Here at China Treasures, their bake mooncakes feature Pure Lotus Paste, Lotus Paste with Double Egg Yolk, Pure White Lotus Paste, White Lotus Paste with Double Egg Yolk and also Red Bean Paste, all at only RM12.50 per piece.

Moon Cake Platter

I will also be giving out this voucher to lucky reader who place a comment!

From 8th August to 7th September 2010
Mooncake @ China Treasure will be at RM49.90 per set.

From 8th September to 22nd September 2010
Mooncake @ China Treasure will be at RM59.90 per set.

Ramadan Menu @ China Treasures

Ramadan 2010 – RM568.00++ (for 10 persons)
Ramadan “Yee Sang”
Puree of Winter Melon with Seafood
Shallow Fried Crispy Chicken
Braised Prawns with Chef’s Homemade Sauce
Steamed Patin “Shanghai” Style
Sauteed Baby Kai lan with Belacan
Steamed Beancurd with Black bean Sauce
Steamed White Rice
Mooncake Platter

Ramadan 2010 – RM398.00++ (for 6 person)Ramadan “Yee Sang”
Puree of Sweet Corn with Crab Meat
Deep Fried Crispy Bonelee Chicken with Lemon Sauce
Steamed Sliced Garoupa with Black Fungus & Golden Mushroom
Sauteed Sliced Beef with Ginger & onion
Sautedd Hong Kong Kai Lan with garlic
Steamed White Rice
Mooncake Platter

White Chocolate Raspberry Square Cake

Macaron Baking Class
Dates:
5th SEPTEMBER 2010 – 9.00am to 12.30pm
18th SEPTEMBER 2010 – 9.00am to 12.30pm

We will go through the journey of macaron from start till the end.
Only limit seats available as the class is small.
(Fee: RM220)

Cake Baking Workshop
19th SEPTEMBER 2010 -10am to 4.30pm (with lunch break)
We will be embarking in baking two cakes for a day. It will be hands on workshop approached.

1. White Chocolate Raspberry Square Cake
2. Bamboo Charcoal Black Sesame White Chocolate Cake
(Fee: RM300)

ALL VENUE @ Big Boys Oven Studio, Kota Damansara , PJ
Only limit seats available. As the class is small pre-booking and pre-payment will be needed.

For registration contact Sid @ 012 302 1269 or email: bigboysoven@gmail.com

Salam Ramadhan and Hello All

It has been a while again since I last wrote but this time Sidney knows how busy I am since I resigned from Lotus Formula One so I am totally excused. Thanks Sidney.

In the last three weeks, things going hectic not just in the restaurant but outside too. As always, Ning Restaurant is very busy especially towards the weekend. So that keeps the momentum going. There are few good news that I want to share this time. One of the biggest is for me to be chosen as one of the best local chefs for The Northern Restaurant & Bar campaign to mark their 10th anniversary. Only five chefs were chosen for this campaign and I am one of them. At first when I was told to go for a photoshoot, I thought it’s just for normal magazine photoshoot as not many details were told at the time my manager (also business partner), Andy spoke to them. Only when I asked them at the location, then suddenly the overwhelming rush went straight to my body and face after they told my why I was chosen etc. Well enough about that, I don’t want to get it into my head. I am still a humble kampung boy who loves cooking and will work hard to get Malaysian cuisine known in the UK.

My busy week began with the outside catering for Ema Kwai’s Paintings Exhibition. Only canapés served at this event. This is what I like to do as it shows my creativity. It was catered for 60 guests and the canapés are mixture of Malaysian food and fusion.

The guests really enjoyed the canapés and not many of them were aware of Malaysian food and event like this is a good exposure for them to know more about our wonderful cuisine.

The Empire Shopping Gallery located at Subang Jaya was my next stop and I was to meet up with Zarina and her husband for a meal. Belanga was picked as we wanted to try out the Kelantanese cuisine. The place was simple and decorated with sophisticated “belanga” or cooking pots made out of clay.

The space was also filled a marching of beautiful white painted chairs and the walls were filled with dark brown wooden paneling and luxurious crafted ‘songket”. They were so noticeable and were truly gorgeous.

We arrived on time as planned and we were seated at a quiet corner. The order was made soon after some negotiation between us. The drinks did not take too long to arrive.

Lemongrass

The Lemongrass drink was truly refreshing and lemony light. It was not too overpowered with flavor but a hint of kaffir leaves accelerated the drink with a bursting of aroma. As for the Nunsatara Ice Blended, it was truly a surprised. It was delicious. We preferred to have the frosty ice melted chilled and sipping into the coffee was a truly sensation. The accompanied bubbly encapsulated coffee syrup that just simple burst in my mouth was a surprising experience. It was really excellent, this drink was very well constructed and definitely a must have.

Nunsatara Ice Blended

Bandrex

We also tasted Bandrex, a strong healthy ginger extract juice spiked with cinnamon powder and a crushed of fresh peppermint leaves. It was strong in taste but refreshing for my liking.

Nasi Tumpang

Zarina requested a Nasi Tumpang for a try as it looked rather unique and elegant cone –shaped banana leaf over brown paper wrapper. When the package was opened it was a great gorgeous surprise. It contained layer after layer of soft compact rice sandwiched over delicious fish floss, fish curry, eggs and anchovy chilli sauce. It was rather uniquely different, smart and delicious.

Sardin Roll

A portion of warm deep fried sardine roll was left on the table for us to sample. It was crisp and it was compacted with tasty fillings. Dipping it into the accompanied chilli sauce is a must.

Stir Fried Vegetable

Ayam Percik for Nasi Kerabu

Then my plate of Nasi Kerabu with Ayam Perchik arrived elegantly with yellow turmeric rice topped over with luscious brown gravy, accompanied with finely sliced raw vegetables, keropok (fish crackers) and half slice of hard boiled salted egg. The whole perfectly grilled chicken tight marinated with turmeric, turmeric and chilli was served separately drenched with tasty Perchik sauce. It was terrific. Beside the chicken you can have the Nasi Kerabu with either Grilled Beef Tenderloin or grilled fish.

Nasi Kerabu with Grilled Beef Tenderloin

Grill Fish for Nasi Kerabu

The husband ordered Nasi Dagang was lovely, seated with a molded on fragrant steamed brown rice cooked in coconut milk and spices accompanied with a rich creamy Ikan Tongkol curry, raw vegetable and a half hard-boiled egg. It was outstandingly prepared and tickled my taste bud. The Nasi Dagang here can also be served with beef rendang or even curry chicken.

Nasi Dagang

Great news!

I know I had been busy lately with lots of crafting, sculpturing, baking, preparing my newest cake collection for photography and eating around but I had spend many late nights preparing my new facebook Big Boys Oven by Sunny Yaw .

Now my facebook is ready ! Let’s get connected on Facebook. Come, join and add me on Facebook! . . . . Sunny Yaw