Recipe: Mixed Berries Smoothie Bowl

The raging hot weather has got us craving for something nice and cold! So what's nice, cold AND healthy too? A smoothie bowl!

Perfect for breakfast or as a cold treat, I made my smoothie base using cold milk, mixed berries and banana. Just blitz them together in a blender until you get a thick puree (it's just like eating yogurt). Then, let you creativity run wild and beautify your smoothie bowl with ingredients of your choice - I went for chia seed, sliced bananas, dessicated coconut, mint leaves and more mixed berries. Love how pretty our smoothie bowl looked..... and it was absolutely delicious too!

Mixed berries smoothie bowl

Mixed berries smoothie bowl
Recipe by Baby Sumo

Preparation time: 10 minutes

Serves 2 

Ingredients
For the smoothie base
1/2 cup milk
1 cup frozen mixed berries
1 frozen banana, peeled

For topping
1 banana, peeled and sliced
1 cup frozen mixed berries
1-2 tsp dessicated coconut
1-2 tsp chia seeds
Mint leaves

1. Place ingredients for smoothie base in a blender and blitz for 1-2 minutes, until you get a thick puree. Divide the smoothie base into two bowls.

2. Top with sliced banana, frozen mixed berries, dessicated coconut, chia seeds and mint leaves. Garnish with edible flowers if you like. Enjoy!

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Recipe: Mango Sago Dessert

Mangoes are in abundance now in supermarkets, so we've been having it pretty often. Mango sticky rice, mango in our breakfast bowls and mango sago dessert are just some of our favourite ways of eating them.

I've posted a similar recipe for this in 2012, however this is a much simplified version made with ONLY 3 ingredients. The mangoes are so sweet these days, I find that you do not even need to add sugar to your dessert. Simply place the mango, ice cubes and coconut milk in blender and puree to a smooth consistency. The dessert is then topped with chilled sago pearls, mango cubes and garnished with some mint leaves. You can serve with a scoop of vanilla ice cream, if you're feeling extra indulgent.

Mango Sago Dessert
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10-12 minutes
Serves 4

Ingredients
1 large mango, peeled and cubed (about 1 kg)
6 ice cubes
200ml coconut milk
50g sago
Mint leaves, for garnish (optional)


1. To cook the sago pearls, place them in a medium saucepan with cold water and bring to the boil. Then, lower to medium low heat and simmer until the sago pearls turn translucent, about 8-10 minutes. Remove with a fine sieve and hold sieve under running tap water to cool cooked sago and separate any clumps. Drain and set aside.Chill in fridge until required.

2. In a blender, add 2/3 of the mango cubes, ice cubes and coconut milk and blend until you get a smooth puree. 

3. Divide the mango puree into 4 serving bowls. Divide the sago into four and place in the centre of the bowl. Top with the rest of the cubed mango and garnish with mint leaves. Serve chilled.

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Piggy Yee Sang for Chinese New Year 2019

Happy Chinese New Year everyone!

We welcomed the Year of the Pig with this awesome Piggy Yee Sang. On the first day of CNY, we usually have vegetarian food, so this is a simple vegetarian yee sang which the kids put together (while mummy and Grandma were cooking) to usher in the Lunar New Year. How adorable!

CNY Day 1 Vegetarian Lunch  - Jai, stir fried leeks, braised mushrooms with broccoli.

Toss to a prosperous new year

Braised mushrooms with broccoli  and fatt choy (vegetarian) with a piggy touch (you can make pig snouts using carrots)

Piggy Yee Sang
Recipe by Baby Sumo
Preparation time: 20 minutes
Serves 5-6

Ingredients
Lettuce
1/3 radish, peeled and julienned
1 carrot, peeled and julienned
2 blueberries
Peanuts, crushed
Fish biscuit, or any other crackers
Grapes, washed and cut in half
1 mandarin orange, peeled and separated into segments


For the dressing
2 tbsp olive oil
1 tbsp white balsamic vinegar
1 tbsp honey

1. Arrange the lettuce on the plate. Then, using the radish, form an oval shape for the pig face. Use the julienned carrot to make the ears. Cut off one thin slice of carrot from the thick end, and use an oval cutter to cut the snout. Use smaller circles to cut two holes to complete the snout.

2. Place blueberries for pig's eyes. Arrange grapes and mandarin oranges. Pour over peanuts and fish biscuit/crackers as well as dressing before tossing. Enjoy!

Note: You can use a julienne peeler which you can get from Daiso.

Family portrait for Chinese New Year 2019

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Juadah Iftar Kampung @ The Westin Kuala Lumpur (Ramadan 2018)

Embrace this holy month of Ramadan with family and friends and buka puasa at The Living Room at The Westin Kuala Lumpur.

The all-day dining restaurant’s Juadah Iftar Kampung, available from 19 May until 12 June 2018 features an extensive spread of not only traditional Malaysian dishes, but also cuisines from around the world and live carving stations. Highlights include Assam Pedas Claypot (Fish with Spicy Tumeric Coconut), Ayam Bakar Sambal Kelapa (Roasted Chicken with Coconut Chili Paste), Gulai Keting Kambing Keluak (Lamb Curry with Kepayang fruit), signature Westin Biryani accompanied by Roasted Whole Lamb complemented with Mint Sauce and Lamb Jus and many more.

Whet your appetites with the range of kerabu (Asian salads), ulam-ulaman, acar, tempe goreng tahu kicap or gado-gado dengan kuah kacang.

Acar jelatah

Kerabu pucuk paku bersame tenggiri pekasam

Kerabu sotong berserai

Kerabu perut dan soo hoon

Puyuh Goreng Berlada

Gado-gado dengan kuah kacang

Kerang

Diners will be spoilt for choice when it comes to the main dishes. Our personal favorites are the asam pedas claypot, whereby you can select the ingredients (from fish fillet to mussels, prawns, mushrooms and ladies finger), and pass it to the chef to cook in either asam pedas Johor or Melaka. So appetizing!

Don't forget to try the whole roasted lamb with nasi briyani, along with the beef kandar, fish head curry and kubis goreng kunyit. A delicious combination!

Fish head curry

Ayam madu

Beef kandar

Whole roasted lamb with briyani rice

Kari ayam, great eaten with the steaming hot lemang

Large woks of gulai can be found at the restaurant - we recommend the gulai keting kambing keluak, kari daging tetel and udang masak petai.

Gulai keting kambing keluak

Ayam sambal hijau

Kari daging tetel

Kupang berlada

Ketam masak lemak nenas

Udang sambal petai

Labu pucuk manis lemak putih

Ayam Bakar Sambal Kelapa

BBQ Beef Ribs

Murtabak

Char koay teow

 Goreng-goreng such as keropok lekor and cekodok pisang

For desserts, indulge in an array of local kuih, pastries, cakes, chocolate fountain, ice cream or fresh fruits.

Cheesecake

Pecan nut tart

Pina colada mousse cake and kek lapis

Ice cream

Diners can also enjoy the Durian Buffet, by adding on RM18 nett per person. Eat to your heart's content in a specially constructed canopy outdoors. Non-Ramadan buffet diners can also enjoy this promotion at RM48 nett per person.

The Juadah Iftar Kampung is priced at RM158nett per person and children aged 5 to 12 years old receive 50% off. For dining reservations, please contact Westin Dining at 03-2773 8338 or log on to www.thewestinkualalumpur.com for more information.

Location: The Living Room, The Westin Kuala Lumpur, 199 Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia.

Tel: 03- 2773 8338

GPS Coordinates: 3.14779, 101.714569

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