Thursday, May 25, 2017

Recipe: Hakka Mee Pasta

A few months ago, I received an email from Filippo Berio asking if I would be interested to join their Food Lovers Campaign. Filippo Berio is the Number 1 olive oil brand in UK and US, and is a brand I have used in my kitchen, to cook pasta, steaks or prepare salad dressings.

For the campaign, we were tasked with creating a recipe, with Filippo Berio Olive Oil as an ingredient. Hence, I decided to create a dish which brings together local flavours of Malaysia as well as Italy - The “Hakka Mee Pasta”.  This dish is inspired by Hakka Mee, which originates from my hometown of Seremban, consisting of noodles with minced pork, spring onions and pickled green chilli. I have substituted our local flat noodles (mee) with Italian pasta. 





For this dish, you can use either spaghetti or tagliatelle. I chose spaghetti as it's BabySumoKids favorite type of pasta. Filippo Berio olive oil is an excellent olive oil with a mild taste and golden colour, suitable for cooking and pasta. The minced pork is sauteed with garlic and olive oil, and simmered in chicken stock to create a flavorful sauce for this dish. Toss the pasta in the sauce, and serve with fresh basil and pickled green chilli. Everyone in my family loved this, so I'll definitely be making it again :)







Hakka Mee Pasta
Recipe by Baby Sumo
Preparation time: 1 minute
Cooking time: 12 minutes
Serves 4

Ingredients
350g spaghetti
200g minced pork
4-5 tbsp Filippo Berio olive oil
4 cloves garlic, finely chopped
1/4 cup chicken stock
1/2 tbsp light soy sauce
Freshly ground black pepper

To serve
Fresh basil, thinly sliced
Pickled green chilli or jalapeno



1. Bring a large pot of salted water to the boil over medium high heat. Once boiling, add pasta and cook for 8-10 minutes, until al dente.

2. In a large frying pan or wok, heat the olive oil over medium high heat. Add the garlic and saute for about 1 - 1/2 minutes, until lightly golden.

3. Add the minced pork and saute for about 3-4 minutes until cooked through, then add the chicken stock and simmer over medium heat for another 3-4 minutes. Taste and season with light soy sauce and black pepper, as necessary.

4. Add the cooked spaghetti from Step 1 into the minced pork sauce and toss until well-coated.

5. Serve immediately, and garnish with thinly sliced fresh basil and pickled green chilli.

Note: You may substitute pickled green chilli with pickled jalapeno. For kids, you may omit the pickled green chilli and serve with grated Parmesan cheese instead.





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Wednesday, May 24, 2017

Bonfire Restaurant & Bar, The Starling Mall, Damansara Uptown

Located at Damansara Uptown's The Starling Mall, Bonfire is a new restaurant and bar serving modern Australian cuisine. Drawing inspiration from award-winning Australian restaurant, Porteño in Sydney, the restaurant has a custom-made woodfire and charcoal oven as a centrepiece in the kitchen.

As you can imagine bonfire consumes a lot of wood and they have artistically incorporated firewood into the interior design. Exposed brick walls and ornate floor tiles, along with a colorful, striking mural completes the look of this casual dining restaurant.



We sampled several dishes from both the lunch and dinner menu, all of which were executed flawlessly. We started off with the Braised Wagyu Cheeks (RM42) served with pumpkin puree, crispy shallots, broccoli, mushroom pudding and a sunny side up egg. A well-thought out dish, marrying wonderful flavours and textures together. We loved the tender, gelatinous beef cheeks as well as the interesting mushroom pudding.




From the lunch menu, we had the Crispy skin salmon with scrambled eggs (RM29) served with brioche toast and baby spinach. I am quite picky when it comes to eating cooked salmon in restaurants, however I am glad to report that Bonfire passed with flying colours. The salmon was perfectly cooked, just the way I like it - crispy skin, yet with the salmon flesh lightly cooked resulting in a moist, almost buttery texture.





The highlight of our meal was Big Bonfire Platter aka the 3-meat platter (RM165). Diners can choose from Wagyu skirt steak, Whole red snapper, Mediterranean baby spring chicken, Rack of lamb, and Pineapple glazed beef short ribs, all which are cooked in the woodfire oven. By using the woodfire oven to cook the meats, it imparts a lovely smokiness to the meat. If you come in a smaller group, you can also order them individually or go for the 2-meat platter.

So for our platter, we had the Wagyu skirt steak, snapper and lamb. When it arrived at our table, we all thought it looked mighty impressive.




The Wagyu skirt steak is one of their bestsellers and it's easy to see why. Cooked sous vide for 18 hours and then finished off in the woodfire oven, the meat was amazingly tender and flavourful. It is recommended to eat this with the confit garlic served with the platter.



The Australian rack of lamb was my personal favourite. Beautifully pink and tender, it is served with a mint and pea puree.



Not to be missed is the whole red snapper, locally sourced from the markets daily. The fish is seasoned with Cajun spices, cooked and served with a coconut beurre blanc. Incredibly moist and fresh.



The platter also comes with the Pana de Casa, house baked bread, toasted in the woodfire oven and served with a dried fruit (prune and apricot) butter.



Bonfire is currently offering a Free bottle of wine for every 3-meat platter purchased at the moment... what a deal! Available Mondays to Thursdays (6-9pm).


For desserts, we shared the Caramelised milk panna cotta (RM19), served with a nutella cigar and fresh berries. Whip your cameras out, jiggle it about and snap a Boomerang. Light and delicious!






Opening times: Sun-Thurs 11am to 12am; Fri & Sat 11am to 1am.

Location: Bonfire Restaurant & Bar, Lot G-032, The Starling Mall, Jalan SS21/37, Damansara Utama
Petaling Jaya, Malaysia.

Tel: 018-919 8226

Website: https://www.facebook.com/pg/BonfireDamansara


If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or Dayre for daily updates. Thanks :)

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