Recipe: How to Make Lemang at Home

 This MCO (Movement Control Order) has got me cooking some things I never thought I'd ever attempt in my kitchen.

Lemang is one of our favourite things to eat during Ramadan and Raya. It is a traditional food made from glutinous rice, coconut milk and salt, cooked in a bamboo lined with banana leaves. Usually, you can see lots of stalls selling this by the roadside in the run up to Ramadan and you can also find it in hotel Ramadan buffets.

So, here's an easy, cheat's version of lemang that you can try at home, minus the bamboo. For my version, you first soak the rice for 3-4 hours, and then steam it for 25-30 minutes. The rice is then mixed with coconut milk, to make it all rich and sticky. Allow the rice to cool, and then wrap in banana leaves and place under the hot grill to achieve the slightly toasted, smoky flavour that you normally get from cooking it in a bamboo over a small fire and to impart the banana leaf fragrance to the rice. Lemang is best enjoyed slightly warm, with serunding or rendang.

We definitely enjoyed our homemade version...  rich, sticky, aromatic and soft rice.... even with no bamboo, I think this is a pretty darn good version you can easily recreate at home for your family. :)

Click here to watch the video on YouTube :)

Lemang (Glutinous Rice Wrapped in Banana Leaf)
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 4

Ingredients
250g glutinous rice
2 pandan leaves, knotted
200ml coconut milk
1/2 tsp salt
2-3 large sheets banana leaves, approx. 10"x 8"

1. Soak the rice in cold water for at least 3-4 hours, or overnight. Drain and transfer to a heatproof plate and steam for 25-30 minutes, until the rice is tender. You may steam the rice with the pandan leaves, which will add extra fragrance to the rice. The cooking time will vary depending on the soaking time. (Note: To cut down steaming time, you can also add 1/4 cup water to the rice before steaming. It will help the rice become soft faster).

2. In a separate pot, gently heat the coconut milk and salt and stir to mix. Set aside to cool slightly.

3. Tip the steamed rice into a large tray and spread it out to help it cool quickly.  Pour the coconut milk over the rice and gently mix it. Set aside to cool.

4. Place banana leaves in a heatproof plate in the sink and pour over boiling hot water to scald. This is to soften the leaves so that you can easily fold them later. Leave for 1 minute, then remove and wipe dry with kitchen towel.

5. Place a large mound of rice on the leaf, in the shape of a cylinder 2cm from the edges and then roll to form a "sausage" with a diameter of 1.5 to 2 inches. Press gently so that the rice is nice and compact. Repeat for remaining rice.

6. Preheat grill to 230°C. Put the rolled rice on a baking tray and place under hot grill for 10 minutes, until slightly burnt around the edges. Remove and allow to cool for 10 minutes.

7. Slice about 1.5cm thick and serve with your favourite rendang or serunding.

Buy glutinous rice here: https://shope.ee/1VKARM3x6u

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Ramadan 2020: Traders Hotel KL's Takeaway Menu

For Ramadan this year, we may not be able to go out and indulge in Ramadan buffets due to MCO, however hotels such as Traders Hotel, Kuala Lumpur is still offering their Ramadan special "Selera Kampung Takeaway Menu" to KL-ites.

Some of the Selera Kampung delights you will find on their menu include kerabu, briyani, lemang, lontong, lamb kabsa, ayam percik, satay, ikan bakar (grilled fish wrapped in banana leaf), pengat durian, and dates pudding. All orders come with dates (kurma) and are available in single portions, hence you can order many different dishes to sample. Prices are reasonable too, check out the menu below (eg RM22 for single portion of the crab briyani).

The Selera Kampung Takeaway Menu is available from 9am to 5.30pm (last order), and free delivery is extended within 1 km of Traders Hotel KL. Otherwise, there is a RM10 nett charge for delivery within 10km of the hotel or you may arrange for drive-through self pick up or e-hailing services to deliver to you.

The hot food is nicely packed in thermal bags to keep warm.

Selera Kampung Takeaway Menu

Here are some of the must-try dishes:

1. Briyani Flower Crab (RM22)
Flavorful, fragrant briyani served with flower crab, papadom, acar buah and dhall curry. Also available with lamb or chicken.

2. Ayam Percik (RM16)
Choice of chicken thigh or chicken breast, served with nasi minyak and acar nenas. The chicken was so tender, slathered in a kick-ass spicy percik sauce. So good!

3. Ikan bakar (Grilled fish wrapped in banana leaf)
There are five types of fish to choose from, including pomfret, stingray, seabass, catfish and baby mackerel, as well as squid, lamb shoulder, chicken and beef steak. My personal favourite is the pomfret, eaten with the spicy soy sauce. Served with white rice and mini dodol.

4. Kerabu Mangga (RM8)
 A refreshing young mango salad dressed with cili padi, shallots, coriander, lime juice, vinegar and peanuts. The perfect accompaniment to the buka puasa feast.

5. Pengat Durian (RM18)
The famous pengat durian from Traders Hotel KL is not to be missed. Rich, creamy and pungent, absolutely sinful. Served with roti Bengali or pulut.

6. Assorted Kuih Muih (RM10)
Lepat pisang, ondeh ondeh, and sri muka

Wishing all our Muslim friends a blessed Ramadan and Selamat Berbuka Puasa!


Other than the Selera Kampung Takeaway Menu, Traders Hotel KL is also offering a general Takeaway Menu. This is also available from 9am to 5.30pm daily, with a minimum order of RM25 nett. To order, please visit www.TradersKLSpecials.com or call 03-2332 9808.

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Sofitel Kuala Lumpur Damansara: Takeaway Menu

Sofitel Kuala Lumpur Damansara recently launched their Takeaway Menu, offering salads, starters, burgers, sandwiches, pastas, mains, cheese, bread and desserts. This takeaway menu is available from 11am to 6pm daily, and complimentary delivery is also extended for orders above RM200.

Simply place your order, make your payment and your meal will be ready in 45 mins for self pick-up or delivery. We had the Classic Caesar Salad with soft boiled egg (+add-on smoked salmon), followed by the Classic beef burger, Potato Gnocchi, Pan fried salmon steak and freshly baked Sourdough bread. The kids thoroughly enjoyed the Angus beef burger with cheddar, beef bacon and fried egg - so juicy and delicious! My personal favourite was the Potato Gnocchi, a dish I have tried at their Nizza restaurant and loved, and this time is no exception. Pillowy soft, tender gnocchi with a rich mushroom sauce and truffle oil... yum!

Caesar salad

Classic beef burger with fries

Potato gnocchi

Pan fried salmon steak with mashed potato, ratatouille and pesto sauce

For our teatime break, we had a selection of sweets from their Takeaway Menu - Cocoa lemon eclair, Oreo cheesecake and Jivara & Passion fruit mousse cake. Our day is a whole lot sweeter, for sure!

Meanwhile Hubby indulged in the Artisanal Cheese Board, which comes with 4 types of cheese, dried fruits, nuts, crackers and bread.

Sofitel Kuala Lumpur Damansara Takeaway Menu

All these items are available on their Takeaway Menu, from 11am to 6pm. Enjoy 20% discount when you order via Whatsapp (018-873 2028).
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De.Wan 1958 by Chef Wan: MCO Food Delivery & Takeaway

Good food equals good mood. Treat yourself (and your family) to an amazing, indulgent Malaysian feast today from De.Wan 1958 by Chef Wan or send a care package to a friend or loved one during this Movement Control Period (MCO).

On their MCO delivery and takeaway menu, you will find Chef Wan’s signature dishes such as Kambing kuzi, Asam pedas sea bass, Udang harimau gulai lemak nenas, Sambal sotong petai, Daging kerutup Chef Wan and Chef Wan’s Ayam bakar (with percik sauce). You may order it as part of a bento box (which comes with your choice of rice), with prices ranging from RM19 to RM29 or from their a la carte section (sharing portions of 3-4 pax). There is also a selection of noodles (Laksa Johor and Chef Wan's mee rebus udang) as well as appetizers such as satay, kerabu and tauhu istimewa.

All the food came nicely packaged, but we decided to “plate” it all up nicely and pretend that we’re actually dining in the restaurant. I say, if you can’t go to the restaurant, then bring the restaurant to YOU!

A beautiful Malaysian feast from De.Wan 1958 by Chef Wan 

Kerabu Pomelo with crispy prawn cheeks (RM38) - juicy and refreshing, a good accompaniment to the rest of the meal

Chef Wan's ayam bakar, with percik sauce (RM48)

Asam pedas sea bass (RM78) - my personal favourite - hot, spicy and wonderfully appetizing. During delivery, the fish fillet is kept separate from the asam pedas sauce.

Udang harimau gulai lemak nenas (RM68) - large, succulent tiger prawns in a sweetish, spicy sauce with chunks of juicy pineapple - very popular with our kids.

Chicken and beef satay (RM36) - one of the best satays around, beautifully tender with a great peanut sauce.

Kambing kuzi (RM78) - just wow, huge chunks of lamb slow braised until tender.

MCO Takeaway and Delivery Menu

De.Wan 1958 by Chef Wan also offer a Frozen series, where the food is delivered as a frozen pack, and you can defrost and just reheat when you are craving for some good Malaysian food.

Specially for the holy month of Ramadan, Chef Wan and his team has also created two packages which are available from 24 April to 23 May 2020:

1. Ramadan Feast in a Box (RM58+ per pax, min 10 pax)

2. Family Set 4-5 pax (RM189+)

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All MCO Takeaway and Delivery will receive a 20% discount. Available from 11am, last order 6.30pm. To order and for the full menus, please visit www.dewan.space



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Recipe: Tom Yum Fried Mee Hoon

Noodles are my best friend at lunch time. They're quick to prepare, keeps well in the pantry and so versatile; for example, mee hoon (also known as bihun and bee hoon), a type of rice vermicelli can basically take on any flavour that you add to it.

If you love Thai tom yum soup, you will love this Tom yum fried mee hoon. It's appetizing, with a hint of spiciness (you can adjust the spiciness by adding/reducing the tom yum paste you add to the sauce). To balance out the spiciness, I added some shredded lettuce which gives extra freshness and crunch to the dish. When I have tom yum, I like it with prawns and mushrooms, so in my fried noodle version, I made sure to add that in too. Try this recipe and let me know if you enjoyed it too!

Tom yum fried mee hoon 

Tom Yum Fried Mee Hoon
An Original Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Serves 4


Ingredients
200g bihun (meehoon), soaked in tap water for 2-3 minutes
1 clove garlic, finely chopped
3 tbsp cooking oil
12-15 king prawns, peeled
100g chicken breast, cut into bite-size chunks
2 fish cake, thinly sliced
1/2 carrot, cut into matchsticks
500ml water
1 tbsp chicken stock granules
2 tbsp instant tom yum paste
1/2 pack bunashimeji mushroom (optional)


To garnish
2 eggs
1/2 tsp light soy sauce
2 lettuce leaves, finely sliced
1 spring onion, green part only, finely chopped
2 calamansi limes, halved


1. Beat the eggs and season with the light soy sauce. In a wok, heat 1 tbsp of oil over medium high heat. Add half the egg mixture and spread the egg around with your spatula so that you get a thin omelette. Cook until the top is almost set, then flip the omelette and cook for a further 15 seconds. Remove from wok and repeat for the remaining egg mixture. Set aside to cool. Once cool, thinly slice the omelette.

2. Heat same wok with 1 tbsp of oil over medium high heat. Once the oil is hot, add the prawns and saute them for about 1 minute, or until cooked. The prawns are cooked when they turn orange in colour. Remove from heat and set aside.

3. Add the remaining 1 tbsp of cooking oil and garlic to the same wok, and saute for 1 minute until lightly golden. Add the chicken and stir fry for about 3-4 minutes, then add the fish cake and carrot.

4. Pour in the water and bring to the boil. Once boiling, add the tom yum paste and chicken stock granules. Add mushrooms, if using and cook for another minute.Taste, and adjust seasoning as necessary, adding more tom yum paste or chicken stock granules as necessary.

5. Add the meehoon and cover. Allow meehoon to braise in the sauce for about 2 minutes. Uncover and you will see that most of the sauce has been soaked in, add the prawns from Step 2 back and gently stir to coat.

6. Serve meehoon topped with fresh lettuce, shredded omelette and spring onions. Squeeze some lime over the noodles and enjoy!

Note: If you do not have fresh lettuce, you can add leafy greens such as choy sum or bok choy in Step 4, together with the mushrooms.

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Skillet x Beta KL: Stay Home and Cook a Fine Dining Meal!

Craving for a restaurant quality meal at home? Skillet x Beta recently launched their DIY Menu, where one can enjoy a fine dine meal in the comfort of their home during the Movement Control Order (MCO) period.

The DIY Menu, which is available for both takeaway and delivery from 11am to 7pm daily, consists of five appetizers, five mains and four desserts to choose from. A selection of artisan bread such as Dried longan and goji berries loaf and Curry Foccacia can be added-on to complement your meal.

To demonstrate exactly how easy and fuss-free it is, BabySumoKids took over the reins in the kitchen and took turns plating these beautiful dishes up.

Everything is nicely packed and you just need to watch the instruction videos before you start. Most of the dishes come with precooked ingredients and only require minor heating and then you plate the dish according to your creativity. The food was ultra delicious (exactly what you would get if you dine in at their restaurant) and the kids had so much fun too, playing the role of little chefs (and even servers for the evening). Best of all, mummy got a day off in the kitchen and still get to enjoy an excellent meal at home.

Here are some of the dishes that we had: Dried longan and goji berries loaf, Sous vide Norwegian salmon, Lawas risotto with scallops, Confit Pongteh duck leg, Musang king durian mousse and Chocolate and Earl grey tea mousse.

All dishes are plated by BabySumoKids - well done kids!

All the step-by-step instruction on how to prepare your meal can be found on Skillet at 163 and Beta KL's IG accounts. Please Whatsapp them at 019-2121 240 to place your order.

Click here to view the DIY Menu. They also have a To-Go menu with a range of ready to eat meals, click here for the menu.

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