Recipe: Roti John

Roti John is an omelette-minced beef sandwich that we can often find at Ramadan Bazaars. Since we didn't get to visit any bazaars this year, I decided to try making this at home. The minced beef is first cooked with the spices, onion and garlic. Then, the cooked beef is added to beaten eggs. This mixture is ladled onto a frying pan and toasted buns are laid on top until the egg has set. Finally, garnish with lettuce, mayo and ketchup and enjoy! Absolutely delicious ;)

Roti John
Recipe by Baby Sumo

Preparation time: 10 minutes

Cooking time: 30 minutes
Makes 12

Ingredients

2 tbsp cooking oil
220g minced beef
1 tbsp curry powder
1 tbsp cumin powder
1/2 yellow onion, diced
2 cloves garlic, minced
1 tsp salt
Freshly ground black pepper
2 stalk spring onion, finely chopped

5 eggs

6 Cheddar cheese slice

Lettuce, finely shredded

Ketchup

Mayo
6 Hotdog buns

1. In a saucepan, heat oil over medium high heat. Then, add the onion and garlic and saute for 3-4 minutes, until softened. Then, add beef, curry powder and cumin powder and cook for about 10-15 minutes, stirring frequently.  Season with 1/2 tsp salt.

2. In a large bowl, break eggs and add black pepper, 1/2 tsp salt and spring onions. Lightly beat with a fork.

3. Add cooked beef to the egg and mix well. 

4. Spread buns with butter or margarine and toast in oven under grill for 1-2 minutes. You can also use your toaster, then spread with margarine after.

5. Ladle a spoonful of beef-egg mixture onto frying pan, in an oblong shape, then lay your buns on top. Cook until the egg has set, about 1 1/2 - 2 minutes.

6. Remove from heat, place buns on a plate. Garnish with lettuce, cheese slice, some Mayo and ketchup. Fold and cut the bun into half. Enjoy!

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Gardenia, Now Refreshed with the Goodness of Nutrinergy

Gardenia Original Classic and Gardenia Original Classic Jumbo, now refreshed with the goodness of Nutrinegy™

Malaysia’s favourite soft and fluffy white bread, Gardenia Original Classic, gets a brand-new look!

Having been the favourite of many Malaysian families for over 35 years with the memorable tagline and jingle,‘So good, you can even eat it on its own’, Gardenia Original Classic White Bread is now refreshed with a new look that is both, eye-catching and contemporary. Gardenia Original Classic has been the unequivocal choice of Malaysians resulting in an average of 11 million loaves distributed monthly, Peninsular Malaysia. And with the addition of Nutrinegy™, Gardenia Bakeries (KL) anticipates a larger growth for 2021.

The iconic best-seller will have more to offer Malaysians in April 2021. The Gardenia Original Classic White Bread will now come with the goodness of Nutrinegy™. Each slice contains Vitamin A that’s vital for good vision, Vitamin E, Iron and other essential nutrients. This provides an easy way for everyone to ensure that their families enjoy the benefits of high-quality ingredients. These factors were clearly evident, particularly with mothers of all ages, during several market research groups that covered all the major ethnic groups of Malaysia. Gardenia Original Classic White Bread clearly came with all the ingredients that made it the undisputed winner.

“Gardenia Original Classic White Bread is freshly made every day and contains vitamins and minerals. It’s our way of reassuring concerned mothers that each slice is filled with the goodness of Nutrinegy™ necessary for daily consumption. Many Malaysians look to our product to deliver not just white bread, but a satisfying meal that’s ideal any time of the day” said Ena Suhaila Abas, Marketing Manager of Gardenia Bakeries (KL).

During Ramadan, many mothers will be looking for quick and easy ways to prepare meals for the entire family. Understanding this challenge, Gardenia Bakeries (KL) will be sharing Resipi Sahur Kilaton their social media platforms – recipes that use Gardenia Original Classic as the main ingredient which can be easily whipped up in less than 10 minutes. What’s more,in line with the Government’s ruling of allowing selected Mosques to re-open during the month of Ramadan, Gardenia Bakeries (KL) will be giving away 10,000 loaves of Gardenia Original Classic in areas around Kuala Lumpur and Selangor. This will be done with strict adherence to the rules of the ‘New Norm’ and relevant SOPs.

Ena also added “We, at Gardenia Bakeries (KL) wish all Muslims a blessed Ramadan and Selamat Berpuasa and hope that these recipes can give families a tasty and filling first meal to help sustain them throughout the day”.

To learn more about the Resipi Sahur Kilat and other helpful recipes, please follow Gardenia Bakeries (KL)’s Instagram page at @gardenia_kl and Facebook at GardeniaKL.

Gardenia Bakeries (KL) has always strived to provide the best to all Malaysians, drawing on innovative preparation, baking, packing and delivery processes. The results of their efforts will be seen on 13 April 2021 when the new look of Gardenia Original Classic White Bread with Nutrinegy™ is officially launched and becomes the daily constant in the life of every Malaysian.

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Eggs-citing Easter @ Dorsett Grand Subang

Hippity hippity hop…Easter is just round the corner folks and to ensure that everyone have an egg-tra safe and joyous celebration, the Pastry Team at Dorsett Grand Subang have curated a selection of traditional must-haves. Available for both walk in purchases or online order (delivery or self-collect) from 1st to 4th April 2021.

Check out these egg-licious choices; ideal for the family and as gifts to loved ones:-

Hot Cross Buns (6 pcs) RM18 nett
Chocolate Egg (6 pcs) RM38 nett
Easter Cup Cakes (6 pcs) RM48 nett
Chocolate Bunny RM38 nett each
Carrot Cake with Bunny RM80 nett (1/2 kg)

To place your orders, call +603 5031 6060 or email: bookfnb.subang@dorsetthotels.com or have a seamless experience by ordering online via: https://bit.ly/3d3jjUM

Easter 2021 dorsett grand subang Easter 2021 dorsett grand subang Easter 2021 dorsett grand subang Easter 2021 dorsett grand subang Easter 2021 dorsett grand subang Easter 2021 dorsett grand subang

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Dine In with Chef Yusuf by The Loaf, Pavilion Kuala Lumpur

Dine In with Chef Yusuf is the latest dining concept from The Loaf, presenting KL-ites with a taste of refined traditional Malay cuisine from all over Malaysia. Located in Pavilion KL on Level 4 of the outlet, you can expect a delicious taste of authentic homely goodness along with great service and ambiance. 

Helming the kitchen here is Chef Yusuf Mahron who hails from Kuching, Sarawak and has been with The Loaf  since the opening of its first outlet in Langkawi in 2006. The menu consists of 14 carefully selected dishes including Daging opor and Patin tempoyak from Pahang, Ayam kuzi from Kelantan and many more. Diners can opt for Set Meal for 1 (RM32), Set Meal for 2 (RM66) or Set Meal for 4 (RM126); see below for the full menu.

Some of the dishes we tried here here include Ayam kampung masak lemak cili api, Daging balado, Sambal terung, and Pari asam pedas. All rice sets come with three types of condiment: budu, cincalok and sambal belacan Sarawak as well as ulam and crispy keropok ikan.

The Ayam kampung masak lemak cili api originating from Negeri Sembilan is a personal favourite of Chef Yusuf. His version is rich, creamy and pretty mild, much like a Thai green curry. The Daging balado is another crowd favourite, with tender beef served in Chef Yusuf's special spice mix. 

My personal favourite was the Melaka-inspired Pari asam pedas; sting ray served in a  spicy, tangy and sour sauce. The flavours were spot-on and super appetizing! They also offer a few vegetable dishes, such as Bendi tumis ikan kering (ladies finger with dried shrimp) and Sambal terung (fried brinjal with dried anchovies sambal). 

For noodle lovers, the Sarawak Laksa (RM25) is highly recommended. Totally authentic, from the thick vermicelli to the prawns, shredded chicken, beansprouts, shredded omelette and rich, well-spiced stock. So good!

Dine In with Chef Yusuf by The Loaf Menu

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Other than the newly launched menu from Chef Yusuf, we also sampled some favourites from The Loaf's a la carte menu. On The Loaf's menu, you can find breakfast dishes, Asian delights, pasta, burgers, salads, mains, and pastries, often with an Asian fusion twist. 


Kerabu Mee Siam (RM24) - Kerabu meets Thai-inspired lemongrass-based sauce, served with rice vermicelli, prawns and squid. Very appetizing and delicious!

Kecek Kelate Burger (RM26) - tender grilled chicken in Kelantan-style percik sauce, sauteed onions, lettuce, cucumber served in a flaky Danish doughnut (it has a croissant-like texture), with curly fries and salad of the day.

Nasi Lemak Rendang (RM24) - Malaysia's national dish, nasi lemak with a healthy twist. Coconut-flavoured basmathi rice is served with a whole rendang chicken drumstick, cucumber, ikan bilis, peanuts, hard boiled egg and sambal tumis. 

Spaghetti Pad Thai (RM28) - spaghetti tossed in tamarind-based sauce and sauteed with assorted seafood and egg.

I'm so in love with their glass-fronted seating area on Level 3 of The Loaf at Pavilion KL. Natural sunlight floods in to this cute space, perfect for an afternoon of people-watching while savouring a cuppa coffee or tea with some of The Loaf's signature pastries such as Tropical Square, Cranberry Cheese Oyaki, Black Beauty Oyaki, Chocolate Croissant, Caramel Mix Nuts Danish, Chicken Mushroom Pie and Nutella Oyaki. 

Cappuccino and matcha latte with pastries

Dine In With Chef Yusuf by The Loaf Pavilion KL Dine In With Chef Yusuf by The Loaf Pavilion KL Dine In With Chef Yusuf by The Loaf Pavilion KL Dine In With Chef Yusuf by The Loaf Pavilion KL Dine In With Chef Yusuf by The Loaf Pavilion KL Dine In With Chef Yusuf by The Loaf Pavilion KL

You can find The Loaf outlets in these locations around Malaysia: Pavilion KL, Nu Sentral, Sunway Pyramid, IOI City Mall, EkoCheras Mall, Langkawi Plaza Cenang and Langkawi Perdana Quay.  Dine In With Chef Yusuf is exclusively available at Pavilion KL outlet only.

Opening hours: 10am to 10pm. 

Location: The Loaf, Level 3 & 4, Pavilion Kuala Lumpur, Lot 3.13.00, E3.13.00 & 4.12.02, 168, Jln Bukit Bintang, Bukit Bintang, 55100 Kuala Lumpur.(Parking rate RM3 per hour)

Tel: 03-2110 1119

Website: https://www.facebook.com/TheLoafAsia

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Christine's Bakery, Sunway Geo: New Menu 2020

Since its inception in 2017, Christine's Bakery, located in Sunway Geo, has made a name for itself and is now touted as the place to visit for delicious high-quality hand-rolled bagels and pastries. The inviting smell of freshly baked bread greeted us as we stepped inside this cosy bakery-cum-cafe. Rows of pastries and cakes, baked in-house daily, all seem to be calling out my name.

Christine's Bakery is best known for its bagel sandwiches with exciting fillings. They are passionate about what they do, so everything is baked daily using the finest ingredients, and without added preservatives and MSG, to ensure freshness of the product. Earlier this month, they launched a new menu, offering exciting new sandwich fillings as well as more varieties of bread such as homemade croissant and sourdough to pair with the fillings. 

Our personal favourite here is the Texas Burger (RM32.80), which we paired with the original hand-rolled bagel. A new addition to the menu, the bagel is lightly toasted and layered with an amazingly juicy burger patty (made from 85% USA Angus cornfed beef and 15% Japanese Wagyu fat), crunchy tempura onion rings, caramelised onion, cheddar cheese, and smoky BBQ aioli. Now, this is what I call a burger! And I can certainly see what the rage about the bagels are all about...absolutely top-notch.

A meat lover's dream, the Wagyu Steak Out (RM36.80) is a must-try! A 100g Wagyu steak, perfectly cooked to medium rare doneness, is complimented beautifully with mozzarella cheese, mustard BBQ sauce, pickled cabbage, caramelised onions, roasted tomato and garden greens. This time, we had it with the sourdough bread, which was excellent too. 

So far so good, we're loving the well-thought out fillings for these sandwiches. Next, we also went for the classic bagel filling of salmon and cream cheese-  the Surf (RM25.80). We chose the Sea Salt hand-rolled bagel (other bagel choices include seeded, pumpkin, cheese and walnut) for this sandwich. You get generous amounts of homecured salmon slices, cucumber cream cheese, roasted tomato, capers, red onion and garden greens.

Another new item on the menu is the Truffle Unagi (RM32.80), which we paired with another newbie, the homemade croissant. The croissant was the star here with all the beautiful flaky layers. This is similar to an unagi bowl, but in sandwich form - with truffle-infused Japanese unagi kabayaki, cucumber cream cheese and omelette. 

Do leave some room for desserts - there are pastries, tarts, cakes, and more. We highly recommend the signature Portuguese egg tarts (RM3.40), with its crisp buttery crust and creamy custard centre. We also loved the luscious Salted Caramel Mille Crepe (RM13.90) and the Strawberry Tart which reminds us of our summer days in Scotland. 

Christine's Bakery Menu

Christine's Bakery Sunway Geo Christine's Bakery Sunway Geo Christine's Bakery Sunway Geo Christine's Bakery Sunway Geo Christine's Bakery Sunway Geo Christine's Bakery Sunway Geo 

Opening times: 8am to 9pm daily.

Location: Christine's Bakery, B-02-01,  Sunway Geo, Jalan Lagoon Selatan, Sunway South Quay, 47500 Jaya, Bandar Sunway, 47500 Petaling Jaya, Selangor. (Parking RM1 for first 3 hours)

Tel: 016-363 4183

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Recipe: No-Knead Hot Cross Buns

Happy Good Friday guys! I'm grateful that I can be home with my family at this time, and to be able to make these hot cross buns for them to enjoy.

I was immediately drawn to this recipe since it's been described as the easiest hot cross buns ever as it is no-knead and just requires a few minutes to mix all the ingredients together before allowing the dough to rise. Since we're under quarantine here, I made do with whatever ingredients I had; I substituted bread flour with all-purpose flour so I found the dough a little stickier than usual when we were shaping it, but nothing an extra few tablespoonfuls of flour can't solve. I also used lemon zest instead of orange zest (MCO problems) and glazed the finish product with honey.

I was super happy with how the hot cross buns turned out though - absolutely beautiful and fluffy. Best eaten warm with a slathering of salted butter.

The buns stayed surprisingly soft, even on the next day. However, you may opt to lightly warm or toast them before serving.

Do visit Nagi's site for helpful tips, videos and step-by-step photo instructions as well as the original recipe. There is also a version which require kneading, which stay softer for even longer. Thanks for the recipe, it's a keeper!

No-Knead Hot Cross Buns
Recipe by Baby Sumo, adapted from RecipeTinEats
Preparation time: 15 minutes (+3 hours waiting time)
Cooking time: 22 minutes
Makes 12


Ingredients
1 tbsp instant yeast
1/2 cup caster sugar
1/2 cup warm water
1 cup whole milk, lukewarm
4 cups all-purpose flour + extra for dusting
2 tsp ground cinnamon
2 tsp mixed spice
1/2 tsp salt
Zest of 1 lemon
100g raisins or sultanas
50g butter, melted and cooled
2 eggs, at room temperature, beaten

For the crosses:
1/2 cup plain flour
5 tbsp water

For the glaze:
1 tbsp honey
1 tsp boiling water



1. Place the yeast and 2 teaspoons of sugar in a bowl, then add the water. Leave for 5 minutes until  frothy.

2. Place flour, remaining sugar, salt, ground cinnamon, and mixed spice in a mixing bowl. Whisk to combine.

3. Make a well in the centre, and add the eggs, melted butter, lukewarm milk, lemon zest and the liquid yeast, including all froth.

4. Mix until combined, it will be like a thick muffin batter. Cover the bowl with a wet tea towel and place in a warm place to rise, about 1 1/2 to 2 hours. The dough will triple in size and be bubbly on the surface.

Before rise

5. Line a 9" x 13" baking tray with baking paper, with overhang.

6. Punch dough to deflate. Dust work surface with flour and pour the dough out. Dust the top of the dough then knead lightly to deflate air and shape into a log. If you find the dough sticky and difficult to work with, then add more flour, a little at a time until you get a workable dough.

7. Divide into 12 equal piece and roll each piece to form a ball. Place the ball on the tray, and repeat with remaining dough, spacing them about 1cm apart on the tray. Line them up 4 by 3.

8. Lightly oil a cling wrap, then place over the tray. Return tray to a warm place and leave for 45 min- 1 hour, until the dough has risen by about 75% (less than double in size).

9. Preheat oven to 180°C (no fan).

10. For the crosses, mix flour and water until a runny paste forms. Spoon into a piping bag and snip a small hole in the corner (about 3mm). Remove cling wrap and pipe crosses onto the buns.

11. Place in preheated oven and bake for 22 minutes, or until the surface is a deep golden brown. Remove buns from oven.

12. Mix honey with boiling hot water. Brush the buns with the honey mixture while still warm.

13. Use overhang to lift buns onto a cooling rack. Allow to cool, for at least 20 minutes before serving. Serve with salted butter.

14. Store any uneaten hot cross buns in an airtight container. Cut in half and warm in a toaster before eating.

No-knead Hot cross buns recipe No-knead Hot cross buns recipe No-knead Hot cross buns recipe No-knead Hot cross buns recipe No-knead Hot cross buns recipe No-knead Hot cross buns recipe

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Recipe: Griddle Scones - Perfect for Breakfast!

Ran out of bread? No worries - try making these easy and delicious griddle scones for breakfast :) It's a nice, welcome change from bread as well!

First, make the batter using all-purpose flour (also known as wheat or plain flour), baking powder, caster sugar, salt, egg and milk. Leave the batter for 30 minutes and then it's time to cook! Instead of regular scones which are baked, these scones are cooked on the griddle or frying pan. These scones are best eaten warm, with butter, jam or Nutella. They taste like a cross between pancakes and scones.. yummy! Perfect with a cuppa tea. Will definitely make this again :)

Griddle scones
Recipe by Baby Sumo, adapted from James Martin's The Collection
Preparation time: 5 minutes
Cooking time: 4 minutes per batch
Makes 15-20

Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tbsp caster sugar
A pinch of salt
1 egg, beaten
3/4 cup full cream milk
Butter, for cooking


1. Sift flour and baking powder into a mixing bowl. Add sugar and salt and mix well.

2. Make a well in the centre and add the egg, followed by the milk. Combine and mix well; the consistency of the batter should be that of heavy cream. If too thick, add more milk a little at a time. Leave batter at room temperature for 30 minutes before using.

3. Preheat a frying pan over medium heat. Melt a pat of butter. Use 1 tablespoon of batter for each scone. Cook for 2 minutes and then flip and cook for 2 minutes on the other side. It should be golden brown. You can cook 5-6 scones per batch, depending on how big your frying pan is. Repeat for rest of batter.

4. Serve warm with butter and jam.

Griddle scones recipe Griddle scones recipe Griddle scones recipe Griddle scones recipe

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