Monday, July 6, 2015

Recipe: Warm Steak Salad with Cherry Tomatoes & Rocket

How do you keep your husband happy?

One of the most effective method is by cooking him his favorite food. In my case, Hubby's favorite food is steak. We bought a 3.3kg slab of rib eye last weekend, and had the shop cut it into 10 pieces and had them vacuum packed individually.

For one of our weekday lunch, we made a simple and delicious warm steak salad. Steak salad is something we would order if we saw it on a restaurant's menu - but homecooked is best as you can be really generous with the amount and quality of beef that you use.




To complete the salad, we had rocket leaves dressed with a honey balsamic dressing as well as pan roasted cherry tomatoes.





Look at the glorious steak! I find that for salads, it is best to cook the steak to medium doneness, and then thinly slice it across the grain. Remember to season generously with good quality salt. 


Simply toss everything together and tuck in! Simplicity at its best. And I've got one very happy Hubby... yay ;)





Warm Steak Salad with Honey Balsamic Dressing
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 5-6 minutes
Serves 2


Ingredients
350g rib eye steak
1 1/2 tsp oil
50g wild rocket
8-10 cherry tomatoes
Salt and freshly ground black pepper


For the dressing
1 1/2 tbsp extra virgin olive oil
3/4 tbsp white balsamic vinegar
3/4 tbsp honey
Salt, to taste

To serve
Maldon salt or fleur de sel



1. Clean the steak under running water and pat very dry with kitchen towel. Season both sides with pepper and rub with 1 tsp of oil.

2. In a large grill pan over high heat, add 1/2 teaspoon oil and wait until the pan/oil is smoking hot. Place the steak in the pan, and start your timer. Every 20 seconds, flip the steak. Cook to desired doneness - I cooked this 350g 1 inch steak for about  4 1/2 minutes for medium doneness.

3. Remove steak from pan and allow to rest for 5 minutes. Season the steaks generously with salt.



4. Place cherry tomatoes in the hot grill pan and pan roast them for about 1 1/2 - 2 minutes until the skin is slightly blistered. Remove from heat.

5. In a small bowl, place the dressing the ingredients and mix well. Season with salt and then pour over the rocket leaves, and toss.

6. To serve, place rocket leaves, steak and tomatoes on a board. Slice steaks very thinly across the grain and then toss with the rocket and tomatoes. Serve with more Maldon salt or fleur de sel, as desired.





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Saturday, July 4, 2015

Kim Lian Kee @ The Gardens Mall, KL

We first tried Kim Lian Kee back in 2010 when we visited Lot 10 Hutong, and ever since then, we have been going back there whenever we have a craving for Hokkien Mee. They have been operating since 1927 in Petaling Street, using charcoal fire to cook their noodles. The Hokkien mee here even inspired us to cook our own at home.

Anyway, Kim Lian Kee recently opened a new outlet at The Gardens Mall, so we decided to check it out. The location is beside Canton-i (same level as Cold Storage). There are several types of noodles on their menu, including char koay teow, Cantonese style noodles, meehoon as well as side dishes such as fried wantans and meat balls. However, most people come here for their famous Hokkien Mee (RM12.90).



The noodles are coated in a delicious dark sauce, with other ingredients such as prawns, cuttlefish and vegetables. Not very attractive looking, but definitely tasty with plenty of wok hei! 




I tried the loh mee (RM12.90) previously at their other outlet and enjoyed it - so having it again here at the new outlet! Since its table service here, they give u a whole bottle of vinegar to drizzle (as much as u like) over the loh mee. Over here, they also top the noodles with lots of crispy pork lard (chee yau char). Super yummy, even Hubby enjoyed a few small bowls of this with me :)







Price: Total bill RM28.40, inclusive 10% service charge.

Location: Kim Lian Kee, Lower Ground Floor, The Gardens, Mid Valley City, 59200 Kuala Lumpur, Malaysia. (next to Canton-i)




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Friday, July 3, 2015

Recipe: Steamed Mussels with Sake and Cherry Tomatoes

Another favorite seafood of mine other than scallops are mussels. Whenever we go on holiday in Scotland, I would eat to my heart's content since mussels there are so good and fresh.

Fresh mussels are not readily available in the supermarkets here in KL, hence I bought a pack of frozen New Zealand greenshell mussels to try cooking recently. Glad to report that it was a success, and I even managed to convert my Hubby to a mussel-loving person too ;)


Steamed mussels with sake and tomatoes


Greenshell mussels naturally grow to a larger size than other mussel varieties, hence they're extra juicy and tender. These are farm raised and sustainable. These have already been lightly steamed to open, then snap frozen to maintain their flavour and tenderness.

To be honest, I had reservations about using frozen mussels but not anymore after this experiment. All we need to do before cooking is take out from freezer 30 minutes beforehand and defrost. You can also cook it from frozen if you like, but add on extra few minutes.

For our first mussel cookout in KL, we steamed it in a sake and cherry tomato broth, then finished off with some fresh herbs. Had it with some crusty bread; perfect for dunking in the lovely juices/broth. Can't wait to cook this again!




Steamed mussels with sake and tomatoes
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 6-8 minutes
Serves 2

Ingredients
900g frozen NZ mussels, thawed
1 cup cooking sake
2 tbsp salted butter
5 cloves garlic, finely chopped
15 cherry tomatoes
A small handful fresh parsley


1. In a large pot over medium high heat, melt the butter and place the chopped garlic. Saute for about 1 minute until lightly golden, then add the cherry tomatoes and sake. Bring to the boil and once boiling, add the mussels.

2. Place lid on and allow to steam for 5-6 minutes. You may open half way through and give it a quick stir.

3. Sprinkle parsley over the mussels before serving. Serve with crusty bread, or any toast bread to soak up the lovely sauce/juices.

Note: To thaw the mussels, simply open the pack and place mussels in a covered pot for 25-30 minutes.




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Thursday, July 2, 2015

2015 Ramadan Buffet @ Pullman Putrajaya Lakeside

Earlier this week, we were at Pullman Putrajaya Lakeside to sample their Jom Balik Kampung Festive Dinner. The festive buffet is held at Laguna, the hotel's outdoor dining venue offering a breezy lakeside atmosphere. Available from 25 June to 14 July 2015, the buffet is priced at RM128+ per person (50% for child between 6 - 12 years old).

The buffet dinner features authentic kampung-style Malaysian cuisine in a Bazaar-style concept. This is one of Hubby's favorite hotel Ramadan Buffet as he enjoys the al fresco dining ambiance.


Beef Leg (Peha Lembu Nobitta)

There are 12 different stalls to choose from, such as Ikan Bakar, Warung Satay, Kedai Mamak, Nasi Tempayan, Petaling Street, Carvery, Warung Kopi, Western Corner, Sup & Bubur Station, Salad & Appetizer Corner, Goreng-Goreng and Dusun Buah.

Some of the highlights here include whole roasted lamb or venison, ikan bakar, bubur lambuk Kampong Baru, tomyam khazanah laut, chicken murtabak, roti John as well as the Dusun, an open stall area with durian kampung, mangosteen, jackfruit, mata kucing, ciku and various other local fruits to complement the festive dinner.



Kerabu

Ulam-ulam kampung with sambal belacan, cencaluk, budu and tempoyak. 


Big Fish


Whole roasted lamb

Prawns (Udang kertas)


Ketam bunga

Kepala sotong goreng


Goreng-goreng


Satay

Fresh seafood ready for the grill


Murtabak and roti bom

Rojak and pasembur Singapore


Paru sambal tumis sejati (Lung with chilli paste)

Ikan pari asam pedas Nurani (stingray with sour spicy sauce) 


Sotong masak lemak Issabella (squid with coconut milk)


Nasi briyani


Kam heong cockles

Desserts - lots of traditional kuih-muih to choose from


Blueberry delight cake


Dusun Buah 

Live traditional music - Ghazal band performs daily


Sunset by the lake


For reservations, call 03-8890 0000 ext 6802/6804 / 6850 or email news@pullmanputrajaya.com

Location: Pullman Putrajaya Lakeside Hotel, 2 Jalan P5/5, Presint 5, 62200 Putrajaya, Malaysia. (25 minutes drive from KL)

Tel: 03-8890 0000

Website: http://www.pullmanputrajaya.com/

Facebook: http://www.facebook.com/pages/Pullman-Putrajaya-Lakeside/180964341935129

GPS Coordinates: 2.899946, 101.670159


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Wednesday, July 1, 2015

Seafood Promotion @ Gobo Upstairs, Traders Hotel KL

Throughout the month of July 2015, Gobo Upstairs Lounge & Grill at Traders Hotel, Kuala Lumpur will be featuring local sustainable seafood in their "Seafood Treasure from the East" promotion. 

"Our aim is to promote and bring local sustainable seafood to our hotel guests," said Sous Chef Kelvin Kilin. He further explains that the seafood is mostly sourced from Sabah. 


This seafood promotion features 1 appetizer, 1 soup and 3 main courses (online menu can be viewed here). To start, we were served the cured local seabass (RM30). Loved its light, tangy taste which whetted our appetites for the courses to come. The local seabass is cured for at least 8 hours with salt, sugar and herbs and is served thinly sliced with chilli soya, calamansi dressing, green mango and papaya slaw, peanut shallot and pomelo. 


For the soup course, we had the clam broth (RM26) which comes with 2 types of local clams; lokan and sapak, topped with king prawns. The clam jus is tinged with fresh turmeric, ginger and asam keping to give it a slight tangy zing.




Hubby chose the pan seared red snapper (RM60) as his main course. The fish was beautifully cooked and served with a capsicum, pineapple and cucumber salsa and spicy tomato coulis.


"Wow" and "I chose well", went through my mind as my mains of grilled king prawns (RM90) was placed before me. The plating is exquisite, as always. Three butterflied king prawns, perfectly grilled, are served with a cucumber veloute, tomato salsa and lemon butter sauce.





We also shared the seared seabass (RM55), a simple yet delicious fish dish. It definitely had lots of Asian influences such as sauteed bak choy, warm soy sauce, and crispy ginger.



For desserts, we ordered the traditional mascarpone tiramisu (RM20) and New York cheesecake with blueberry compote (RM22) to share. Enjoyed them both thoroughly ;) (Desserts are from Gobo Chit Chat)

Light and lush


Decadent, smooth and creamy


Hubby's latte


Hubby's sweetheart :P

This seafood promotion is available for dinner only, from 6.30pm to 10.30pm daily, from 1 to 31 July 2015. Prices range from RM26 to RM90 nett.



Opening hours: Lunch 12.00pm to 2.30pm; Dinner 6.30pm to 10.30pm.

Location: Gobo Upstairs Lounge & Grill, Level 6, Traders Hotel, Kuala Lumpur City Centre, 50088 Kuala Lumpur, Malaysia

Tel: 03- 2332 9888

GPS Coordinates: 3.154271, 101.715417

Website: http://www.shangri-la.com/kualalumpur/traders/dining/restaurants/gobo-upstairs/



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