Recipe: Chilli Con Carne

So now and again, I would try making something new in the kitchen for BabySumoKids to try. A couple of weeks ago, I made Chilli con carne - a spicy Tex-Mex meat stew with kidney beans and tomatoes.

I usually make this with beef mince, but you can also use beef chunks if you prefer. The beef is slow cooked along with onion, red pepper, garlic, tomato puree, beef stock as well as spices such as ground cumin, paprika powder and hot chilli powder. Incredibly easy to put together and makes such a homey, comforting dish. You can make a huge batch and have it over several meals too, as it keeps really well in the freezer. My favourite way of serving chilli con carne is with rice or tortilla chips (or both! cos why not?), along with some sour cream and half a creamy avocado each. Yum!

Chilli con carne

Recipe by Baby Sumo, adapted from BBC Good Food
Preparation time: 5 minutes

Cooking time: 1 hour

Serves 4-5


Ingredients
2 tbsp cooking oil
1 large onion, diced
1 large red pepper, diced

2 cloves garlic, finely chopped

500g beef mince

1 tsp ground cumin

2 tsp paprika powder

1 tsp hot chilli powder

300ml water

1 beef stock cube

1 can (400ml) tomato puree

1 can (400g) kidney beans

1 tsp caster sugar

Salt and freshly ground pepper

To serve

Boiled white rice

Freshly chopped herbs (eg basil or coriander)

2 avocados, peeled and sliced

1. In a large pot over medium high heat, add oil and then saute the onions for about 3-4 minutes, until softened. Add the garlic, red pepper, ground cumin, hot chilli powder and paprika powder and saute for a further 2 minutes, stirring occasionally.

2. Next, add the beef and cook for 4-5 minutes, until evenly browned.

3. Pour in the beef stock and tomato puree, and season with the sugar and some salt and black pepper. Simmer gently for about 30 minutes on low heat. Stir occasionally to ensure the sauce doesn't catch on the bottom of the pot.

4. Add the kidney beans and continue simmering for a further 10 minutes. Taste, and season with more salt or black pepper as required. Turn off the heat and leave the chilli to stand, with cover on, for 30 minutes before serving. 

5. Serve the chilli with sour cream, tortilla chips, or rice.

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Recipe: Chicken Fajitas

One day when we were at the supermarket (pre-MCO), Hubby suggested that I made chicken fajitas for dinner.  Got all the ingredients and it was an absolute breeze to make! Best of all, the kids loved it and asked for it again. So, now we make sure we always have the Old El Paso fajita spice mix handy so we can make this whenever we crave for fajitas. Of course, you can make your own spice mix (plenty of recipes online, just google it) but we like this for convenience sake and we know it actually tastes good!

For chicken fajitas, always slice your chicken into thin long strips, rather than chunks. You can use chicken breast, or chicken thigh. The chicken is tossed in the spice mix and olive oil and then cooked for about 4 minutes. Chicken fajitas is usually complemented with capsicums and onions, as well as sour cream. Lightly warm the tortilla wraps before eating and have fun assembling them at the dinner table!

Chicken Fajitas 

Chicken Fajitas
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 13-15 minutes
Serves 4

Ingredients
400g chicken breast, cut into thin strips
1 pack Old El Paso fajita spice mix
2-3 tbsp olive oil
1 green capsicum, cut into thin strips
1 onion, peeled and thinly sliced
6-8 tortilla wraps
2 large spoonfuls sour cream
2 calamansi lime, halved


1. Place chicken, 2 tbsp olive oil and 3/4 pack of spice mix into a bowl and mix well.

2. Heat a pan or wok on medium high heat. Add half the chicken, stirring occasionally and cook for 4 minutes, or until cooked through. Remove onto a clean plate and set aside. Repeat for the remaining chicken.

3. In the same pan or wok, heat 1 tbsp olive oil and then add the onions. Saute for 2 minutes and then add the capsicum and remaining 1/4 pack spice mix and saute for a further 2-3 minutes. Return cooked chicken to the pan and squeeze over the lime juice. Give it a good mix and plate.

4. Heat a separate clean pan over medium heat. Place a tortilla wrap in the pan and heat for about 30 seconds. Repeat for all wraps.

5. To assemble, spread sour cream on a tortilla wrap and then heap with the chicken, onions and capsicum. Fold bottom end upwards and then roll tightly to enclose filling. Enjoy!

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Recipe: Asian-style Nachos

Nachos are a great snack for sharing and can be made in under 30 minutes. This weekend, we made  nachos with an Asian twist - for the topping, we used minced pork cooked with kicap manis and light soy sauce. The results - a delicious, sweet and savoury pork topping.

The store-bought tortilla chips are then topped with generous amounts of mozzarella cheese, and placed under a hot grill to melt. Then they are topped with mashed avocado, sour cream and chopped tomatoes, as well as pickled green chillies and pork. An amazing combination of flavours and textures.

Asian-style Nachos

Watch our step-by-step video here (link here):

Asian-style Nachos
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 3-4 as snack


Ingredients
1 pack (170g) tortilla chips
150g minced pork (or chicken)

1 tbsp cooking oil
2 cloves garlic, finely chopped
1/4 cup water
1 tbsp kicap manis
1 tsp light soy sauce
Freshly ground pepper

Salt
1 tbsp olive oil
1 ripe avocado
4-5 cherry tomatoes, chopped
1 tbsp pickled green chilies (or jalapenos)
150g shredded mozzarella

100 - 150g sour cream


1. Cut the avocado into half, remove the stone and scoop out the flesh into a bowl. Roughly mash the flesh with a fork, add olive oil and season with salt and black pepper.

2. In a wok or frying pan, heat the cooking oil. Add the garlic and saute for 1 1/2 minutes, until lightly golden. Add the minced pork and break up using your spatula. Brown all sides, then add water, kicap manis and soy sauce and simmer for about 4-5 minutes, until the mixture is dry. Season with black pepper and scoop into a bowl, leaving any sauce behind. 

3. Arrange tortilla chips in a tray and sprinkle generously with mozzarella cheese. Place it under a hot grill for 2-3 minutes, until cheese has melted. Alternatively, you may use a blowtorch to melt the cheese.

4. To assemble, spoon pork, mashed avocado and sour cream over tortilla chips. Scatter chopped tomatoes and pickled chilli all over and serve immediately.

Click here for recipe for the Scottish-style nachos with haggis and guacamole.
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Flavours of Mexico at Sentidos Gastrobar, KL: 11- 14 October 2018

Flavours of Mexico returns to Kuala Lumpur for the fifth time. Organised and supported by the Embassy of Mexico, the gastronomic affair this year will feature Guest Chef Sergio Velázquez who will be showcasing the unique flavours that Mexican cuisine has to offer.

Born and bred in Mexico, Chef Sergio graduated with a Degree in Food Management from Universidad del Valle de México. His passion for the culinary arts saw him express his creativity in renowned restaurants in Mexico such as La Cerveceria and Nemi by Michael Mina. At present, Chef Sergio is a Bangkok-based chef with plans to open his very own authentic Mexican restaurant in Bangkok.

JW Marriott Kuala Lumpur and The Embassy of Mexico co-hosted the launch of Flavours of Mexico V with a celebratory dinner on 10th October, attended by ambassadors, dignitaries, corporate clients, and members of the media. The evening commenced with a speech by H.E. Carlos Félix Corona, Ambassador of Mexico to Malaysia, Mr. Mahmoud Skaf, Area General Manager of JW Marriott Kuala Lumpur, followed by a special presentation of a delectable fusion Malaysian-Mexican dish by Professor Datuk Chef Wan.

The specially curated menu by Chef Sergio will be available from 11 to 14 October for both lunch and dinner (except for dinner on 13 Oct) at Sentidos Gastrobar – The Latin Grill located at Feast Village in Starhill Gallery. Guests can choose either a three-course meal priced at RM55 nett per person or a four-course meal priced at RM65 nett per person.

Start your meal with the Baby Corn with Mayonnaise and Smoked Salt - loved the simplicity of this, which allows the sweetness and crunchiness of the baby corn to shine.

The next appetizer, the Soft fried tortilla with mole had a much bolder flavour thanks to the rich, dark chocolate sauce with hints of spiciness from the chilli.

For mains, diners can choose either the Chicken Mixiote with Pot Vegetables or Portobello Mixiote with Pot Vegetables (suitable for vegetarians). Mixiote is a type of Mexican dish, whereby meat is seasoned with spices and wrapped in banana leaves and cooked either in the oven or steamed. The chicken was moist and tender, and was served with zucchini, potatoes and corn on the cob.

To conclude the dinner, dessert is served  - an Oaxaca Chocolate Ice Cream with Anise Tamale for a truly authentic Mexican experience.

Menu for Flavours of Mexico 2018

For reservations and enquiries, please call 03-2145 3385 or email sentidos@ytlhotels.com.my.



Opening times: Lunch 12pm - 2.30pm; Dinner 7pm - 10.30pm.

Pork-Free.

Location: Sentidos Gastrobar - The Latin Grill, Feast Village Starhill Gallery at JW Marriott Kuala Lumpur, 181, Jalan Bukit Bintang, 55100 Kuala Lumpur. (Parking RM5 for first 3 hours)

Tel: 03-215 3385


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Ben's Independent Grocer, DC Mall: What to Eat Here

Last week, we visited Ben's Independent Grocer in DC Mall and ended up having both lunch and dinner here. Within the supermarket, there are several food outlets such as The Grocer's Kitchen, Shucked (oyster bar), Crumbs (bakery), Independent Coffee, Taps Beer Bar, Tsukijiya and I Love Pho Express.

The Grocer's Kitchen offers pizza, salads, steaks, pasta and more. A new addition to the Grocer's Kitchen is La Taqueria, which serves authentic Mexican food such as tacos, burritos, rice bowl and salad bowl. For the filling, you can choose from beef, chicken, fish and vege. Place your order at the counter and you will be given a number, the food will be served to you when it's ready.

Hubby had the fish tacos (RM23) and each serving came with two tacos, loaded with deep fried fish goujons, fresh tomato salsa and guacamole on the side.  Hubby enjoyed it thoroughly.

Meanwhile, I had the sliced rare beef pho (RM19.90) from I Love Pho, which originates from Melbourne. Place your order and you will be given one of those UFO buzzers, which will vibrate when your order is ready for collection.  The broth was light and flavorful, however I found the beef to be overcooked. Nevertheless, still enjoyable though there is definitely room for improvement here.

We returned here for dinner after our spa session at Sofitel. Tsukijiya is owned by Sushi Train which owns Ichiro, Sushi Shoya, Hanaya etc which all serve fantastic Japanese food, so I definitely had high hopes. Other than pre-made sushi, they also serve hot food such as chicken katsu with curry and ramen.

Initially we planned to try the Bara Chirashi, but ended up with Salmon Set (RM36.80) which comes with three thick slices of salmon sashimi, salmon belly, ikura and salmon sushi. The sushi here is made using Japanese rice and made in-house daily, so even though it's pre-made and sold in a packet, I found it just as good as the ones we usually have at Sushi Shoya. Delicious!

Opening times: Mon – Fri : 8.30am – 10pm; Sat, Sun, & PH : 9am – 10pm

Location: Ben's Independent Grocer (DC Mall), Lot LG-12, Damansara City Mall, Jalan Damanlela,
50490 Kuala Lumpur, Malaysia.

Tel: 03-2011 1925


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Recipe: Nachos with Haggis and Guacamole

Who doesn't love nachos? They're great as a snack or finger food at parties.

We had some leftover haggis from our Burn's Night dinner... and we thought it would be brilliant with nachos. Indeed, it worked perfectly well, since nachos usually contains minced meat. So, if you don't have haggis but would like to try this recipe, simply replace with minced meat (ideally beef or lamb).

Nachos with haggis and guacamole

Nachos with a Scottish twist ;)

Check out the short recipe video on our YouTube channel!

Nachos with Haggis and Guacamole
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 3-4 as snack


Ingredients
1 pack (170g) tortilla chips
150g haggis (about 1/3 pack)
1 onion, finely chopped
1 tbsp olive oil
1 ripe avocado
4-5 cherry tomatoes, chopped
1 tsp lime juice
1 tbsp jalapeno chilli rounds (or pickled green chilies)
Salt and freshly ground black pepper
150g melting cheese (Cheddar/Mozzarella)


1. Cut open the avocados, remove the stones and scoop out the flesh into a bowl. Add the lime juice and roughly mash the flesh with a fork. Season with salt. Fold in 3/4 of the chopped cherry tomatoes and about 1 tsp of chopped onion.

2. In a wok or frying pan, heat the oil. Add the onions and saute for 1 1/2 minutes, until softened. Add the haggis and break up using your spatula. Saute for about 4-5 minutes, until heated through.

3. Arrange tortilla chips in a tray and sprinkle generously with cheese. Using a blowtorch, melt the cheese. Alternatively, you can place it under a hot grill for 1-2 minutes, until cheese has melted.

4. Spoon haggis and guacamole over tortilla chips. Add remaining cherry tomatoes and jalapeno. Serve immediately.

Note:
1. If you would like to have more guacamole, double the avocado, lime juice and cherry tomato amounts.
2. If using minced meat instead of haggis, please cook for at least 10-15 minutes and add 1/2 cup beef stock for flavour.
3. We used Simon Howie's Original Haggis.

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The Best Guacamole Recipe

A couple of weeks ago, we managed to score some really cheap Hass avocadoes. We bought a few packs home, and made guacamole as an early dinner snack.

This recipe is adapted from here, and comes from Thomasina Miers, the founder of Wahaca (a UK restaurant group selling Mexican-style street food). She calls it the "The Best Guacamole" ... do we agree?

Love love love it - rich, creamy and healthy, I could eat this every week.... now, if only we could get our hands on cheap avocados all the time. ;) A great little dish to serve at parties too.

The Best Guacamole
Recipe adapted from here
Preparation time: 10 minutes
Serves 4-6

Ingredients
1 shallot, very finely chopped
5-6 jalapeno chilli rounds
1 tsp Maldon salt
3 ripe Hass avocados
1-2 tsp lime juice
A small handful fresh coriander, chopped
5-6 cherry tomatoes, peeled, deseeded and chopped


1. Put a quarter of the shallot and half the chilli and salt in a pestle and mortar and ground to a rough paste. Cut open the avocados, remove the stones and scoop out the flesh into the pestle. Roughly mash the flesh with a fork, adding half the lime juice as you go.

2. Stir in the rest of the lime juice and chillies, coriander, red onion and tomato and mix well.

Before the final mix

3. Season with plenty of black pepper. Add more lime juice, salt or coriander if necessary. Serve with tortilla chips.

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Cinema A La Carte KL - La Mexicana, Bangsar

When watching a food movie, don't you sometimes wish that you could actually taste the dishes in the movie? I know that I do!

Cinema A La Carte KL.. from the screen to your plate, is a culinary film festival of flavours, cinema and solidarity which allows you to do just that. Happening from 25th ​October to 8th December 2016, six different restaurants in the city will prepare a special menu each which best represent the chosen movie.

This year, Cinema A La Carte KL celebrates its 2nd Culinary Film Festival, kicking off at La Mexicana Bangsar. We were invited to discover the gastronomic delights at its first venue, while enjoying the movie "Canela".

All proceeds from Cinema A la Carte KL this year will go to The Lost Food Project, a initiative to raise awareness in society about food wastage and reducing food waste in Malaysia, by donating to the needy. Did you know that a staggering 3,000 tonnes of food is thrown away everyday, just in KL alone?

Watch a movie and eat the food from the movie

After a short speech by the organizer, Ms. Natahalie Nunez, the lights were dimmed and the film "Canela" started rolling. Before long, we were served the first course of the evening, a delicious sope, which is a traditional Mexican snack. The sope has made from corn flour, had a crispy and soft texture, and was topped with shredded duck confit, queso fresco (homemade cheese) with a reduction of Jamaica flowers (aka roselle) and a touch of Chile Morita for a spicy kick. This was served with an aperitivo with the Mexican flag colours - green and red sangrita and tequila blanco Patron in shot glasses. Our fellow diner, a Mexican gentleman taught us to first drink the green (sour), followed by the red (spicy) and finishing with the tequila.

Next was a rich and comforting carrot soup, with coriander and ginger. The fresh Jalapeno chile at the bottom of the soup bowl lends spiciness to the soup and the fried tortilla added a nice, crunchy texture. This was served with a refreshing fresh guanabana and chia juice.

In the movie, Tere who is the restaurant owner of El Molcajete, a traditional Mexican food restaurant, loses her passion for cooking due to a tragic death in the family. Hence the restaurant hires Chef Rosi, who introduces fusion dishes to the menu, as she tries to make it a light, trendy cuisine.

So for the next dish, Chef Carmela of La Mexicana goes fusion and whipped up a ravioli filled with homemade requeson cheese and pumpkin flowers in a chile poblano salsa. I loved the sauce, it was so flavourful! The next two courses were served with a white and red wine respectively.

The movie centres around Tere's mole poblano, a classic Mexican dish with a thick, rich chocolate sauce. Tere makes her mole, the traditional way, while Chef Rosi yet again makes it in her fusion manner. A food critic comes to the restaurant and eventually chooses Tere's mole as the best mole she has ever tasted. All the restaurant customers also come especially for Tere's mole.

Chef Carmela also makes her mole the traditional way, and tops it on chicken and rice a la Mexicana and corn tortilla. I have tasted a few mole in KL, and this is definitely the best I've tried!

And for dessert, we were served Mexican-style coffee and cinnamon cookies, which Maria, Tere's granddaughter makes in the movie.

We enjoyed the light-hearted movie, which showcased the importance of Mexican food and family traditions. For me, it was a nice experience, getting to taste the dishes you see in the movie.

Chef Carmela of La Mexicana Restaurant and  Ms Natahalie Nunez of Cinema A la Carte KL (Photo credit: Cinema A la Carte KL FB page)

There are five remaining restaurants and dates for this event - Nathalie Gourmet Studio (1 Nov - RM270 ), Fong Lye (9 Nov - RM100), Chayo Cafe (22 Nov - RM70), Vina del Rey (30 Nov - RM188) and French Feast (8 Dec - RM270). Do check out Cinema A La Carte KL's Facebook page for more details and for the full menu of each event. Reservations can be made by emailing rsvp@cinemaalacartekl.com.

Restaurant Dates & Dinner

Price: RM180 per person at La Mexicana for food, wine / alcoholic beverages and film.

Location: La Mexicana, 12 Jalan Telawi 5, Bangsar Baru, 59100 Kuala Lumpur, Malaysia.

Tel: 03-2201 7155

GPS Coordinates: 3.132901, 101.671069



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