Recipe: Poon Choi (Pen Cai 盆菜)

Poon choi 盆菜, literally translated as basin dish, is a multi-layer dish commonly served during Chinese New Year.  It is traditionally served in large wooden, porcelain or metal basins called poon, for communal-style consumption.

This year, I decided to put together a Poon Choi at home to enjoy together with my parents. There are no rules as to what you can put in a poon choi, but the bottom layer is usually braised Chinese cabbage and radish, followed by ingredients which absorbs sauces well and then the drier or more luxurious ingredients at the top. 

Surprisingly, putting together a poon choi is not as time consuming or difficult as I imagined it to be. It took me less than 1 1/2 hours to cook and assemble this poon choi with 12 auspicious ingredients. For my poon choi, I used a 24cm cast iron round casserole pot. 

Poon choi as a whole symbolises unity, and each ingredient is carefully selected for its auspicious symbolism:

Chinese cabbage - 100 types of prosperity
Tofu pok - gold / wealth
Fish maw - abundance
Smoked duck - fertility
Roast pork (siew yoke) - strength
Chinese mushroom - completeness, family unity
Sea cucumber - happiness
Hokkaido scallops - new opportunities
Tiger prawns - Happiness and good fortune
Abalone - Definite good fortune
Fatt choy (black moss) - exceeding wealth
Broccoli - new beginnings
Goji - red colour signifies good luck

The whole family thoroughly enjoyed it! Very delicious, would not hesitate making this again next year for our Chinese New Year celebrations. Wishing you all a happy, healthy and prosperous Year of the Tiger!

Poon Choi (Pen Cai 盆菜)

Recipe by Baby Sumo

Preparation time: 30-45 mins

Cooking time: 45 mins

Serves 6

Ingredients

For the Chinese cabbage

8 Chinese cabbage leaves

300ml water

1/2 tbsp chicken stock concentrate

A few dashes white pepper

Braising

6 tofu pok, cut in half

200g sea cucumber, cut at an angle, 1" thick

1 fish maw, soaked for 1 hour, then cut into 2cm lengths

6 Chinese mushrooms, rehydrated and stalks trimmed

2 tbsp vegetarian oyster sauce

1 tbsp light soy sauce

2-3 tbsp Shaoxing wine

A few dashes white pepper

1/2 tbsp chicken stock concentrate

700ml water

1 1/2 tbsp cornstarch

3 tbsp water

Other ingredients

1 smoked duck, about 200g

200-300g roast pork, store bought or homemade, cut into chunks

6 large Hokkaido scallops

6 tiger prawns, trimmed

1 - 2 cans abalone

6 broccoli florets

A handful fatt choy, rehydrated in boiling water for 2 mins

5 Goji berries, rehydrated in water

1. Chinese cabbage: Wash Chinese cabbage leaves and cut into half, then into 2" lengths. In a cast iron pot, bring water to the boil, then season with chicken stock concentrate and white pepper. Layer on the cabbage and simmer for 30 minutes. Steam brocolli florets for 3-4 mins, then remove. 

2. Braising: In a separate saucepan or pot, bring water to the boil, then season with oyster sauce, light soy sauce, Shaoxing wine, white pepper and chicken stock concentrate. Add the mushrooms and fish maw, and braise over low heat for 30 mins. After 30 mins, add the tofu pok and sea cucumber and braise for a further 15 mins. Remove all ingredients and set aside sauce. 

3. Smoked duck: Cook smoked duck in air fryer for 10 minutes at 200C. Remove and set aside to cool. Once cool, slice the duck. 

4. Roast pork: If roast pork is not freshly made, reheat in air fryer for 10 minutes at 160C. Increase heat to 200C and cook in air fryer for a further 10-15 minutes, until skin is crispy.  Set aside to cool, then cut into bite-sized chunks.

5. Prawns and scallops: Marinate prawns with 1/2 tsp Shaoxing wine, salt and pepper. In a frying pan, heat 1 tablespoon of oil at medium high heat. Add prawns and cook for 2 mins each side, until nice and crispy. Remove and set aside. Add a slice of butter to pan. Season scallops with salt, then sear on high heat for 2-3 mins, until cooked to your liking. Set aside. (Note: You can also stir fry or steam the scallops and prawns)

6. For the sauce: Heat sauce from Step 2 over medium heat. Mix constarch with water, then pour into the sauce to thicken, stirring frequently. Taste and season with more Shaoxing wine or soy sauce as necessary. 

7. To assemble: In the cast iron pot, layer your ingredients in this order.

Bottom layer: Chinese cabbage

Middle layer: tofu pok, fish maw

Top layer: Smoked duck, roast pork, mushroom, sea cucumber, Hokkaido scallops, broccoli, tiger prawn, abalone, fatt choy, goji.

Click here to watch a short YouTube video on how to assemble a poon choi at home: 

8. Pour sauce, from Step 6, over the ingredients (except roast pork, to keep the skin crispy). Enjoy!

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Recipe: Stuffed tofu puff with dried scallop sauce

Before the kids head back to physical schooling again, I'm taking the opportunity to cook them as many nice lunches as I can. Last week, I made this Stuffed tofu puff with dried scallop sauce and it was delish!

First, I cut off the tops from each tofu puff, remove some of the white tofu sponge to make way for the stuffing, then fill it with store bought shrimp paste. You can also fill it with fish paste. Then steam the tofu puffs for about 8 minutes. For the sauce, I used a mixture of dried scallop and fresh scallops, flavoured with oyster sauce and Chinese cooking wine. I reckon this sauce would be delicious with steamed tofu too!

Happy cooking!

Stuffed tofu puff with scallop sauce

Recipe by Baby Sumo

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes 8


Ingredients
8 pieces fried round tofu puff (70g)

150g frozen shrimp paste 虾滑, defrosted

1 broccoli, cut into florets

For the scallop sauce

10 small dried scallops, about 10g, soaked in 1 cup hot water for 2 hours

1 tbsp oyster sauce

1 tbsp cornstarch

1/2 tsp ginger wine or Shaoxing wine

12 small fresh scallops (optional)

A dash of white pepper

1 stalk spring onion (green part only), finely chopped

1. Soak dried scallops in 1 cup hot water for 2-3 hours. Shred the scallop and set aside. Reserve the soaking liquid. 

2. Cut off the top of the tofu puff. Use your fingers to remove some of the white tofu sponge (you can reserve and keep for stir fry). Fill the tofu puff with the shrimp paste.

3. Place the stuffed tofu puff on a heatproof plate and steam for 8 minutes over high heat. 

4. Boil broccoli for 4-5 minutes, until tender. Arrange broccoli and stuffed tofu on a plate.

5. Pour dried scallops along with 3/4 of the water into a pan. Cook over medium high heat. Season with oyster sauce, white pepper and ginger wine.  

6. Add cornstarch to remaining soaking liquid, and then add to the pan to thicken the sauce. Taste, and adjust seasoning as required. Finally, add the scallops and cook for 1 minute. Stir in spring onions.

7. Spoon sauce over tofu puff and broccoli. Serve.

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Recipe Video: Stir Fried Scallops with Sugar Snap Peas

Here's another easy recipe for Chinese New Year and beyond! Scallops symbolises new opportunities, so is a great dish to serve during CNY. We also regularly cook this for our weekday meals cos... it's easy to cook and will be ready in less than 10 minutes.

For this recipe, we like using medium-sized scallops. They cook in a minute; remember not to overcook cos scallops, like many other seafood, shrinks and becomes rubbery when you cook them for too long.

Stir fried scallops with sugar snap peas

Click here to watch the video on YouTube ;) (link here)

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Stir fried scallops with sugar snap peas
Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 8-10 minutes

Serves 4

Ingredients

300g scallops

2 tbsp cooking oil

2 cloves garlic, finely chopped

120g sugar snap peas or sweet pea, trimmed

1/3 carrot, peeled and thinly sliced

1 tbsp water

1/2 tsp chicken stock granules

Freshly ground black pepper

1. See video for cooking instructions.

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Skillet at 163, KL: Spring 2019 Lunch Menu

Skillet at 163 is the restaurant to visit when you're craving a belly-good meal. Spring has sprung, and to showcase the beautiful, fresh spring produce, Skillet at 163 has recently launched their new Spring 2019 Lunch Menu.

Guests can enjoy a 2-course lunch for RM55+ or 3-course for RM70+. The dishes may also be ordered individually. New additions to the menu include the Salmon and Asparagus appetizers, Scallops risotto and Salmon mains and Lemon & mint granite and Espresso semi-freddo desserts.

To start, I had the Salmon, featuring delicate home-cured salmon with cherry tomatoes soaked in sour plum (asam boi), pickled radish and caper flowers. The tartness from the sour plum certainly perked up our appetites.

Meanwhile, Hubby had the Scallop, three beautifully seared scallops served with a pickled bell pepper and cauliflower salad and water cress.The scallops were topped with balsamic spheres (yup, they're not caviar).

We also shared the Asparagus - fresh, crunchy asparagus which just screams spring - charred, and served with fermented pumpkin vinaigrette, pickled papaya, black olive soil, quinoa and a soft boiled free-range egg to bring it all together.

Scallop risotto (+RM20 supplement) is one of my favorite things to eat, and the version here certainly ticked all the right boxes. Cooked in fish stock, the risotto was creamy, flavorful and comforting. Seared scallops, edamame, Parmesan, parsley oil and fresh herbs complete this moreish dish.

Taking the crown for dish of the day was the Duck Breast (+RM40 supplement), which was simply WOW on so many levels. Crispy skin with tender and juicy, blush pink duck meat, smooth parsnip puree, crisp foie gras duck rillettes croquette and a delicious cherry jus. Beautifully executed!

For desserts, we highly recommend the Espresso semi-freddo with honeycomb and walnuts. It looks elegant and they totally nailed the texture - it was amazingly light and smooth.

The Lemon & Mint Granite with white chocolate mousse, was lovely and refreshing. I especially liked the pickled cucumber, which was tart and went well with the sweet elements of the dish.

Petit fours

Spring 2019 Lunch Menu

The Lunch Menu is available daily from 12pm - 3pm.


Opening times: Mon - Sun (12.00pm - 3.00pm & 6.00pm - 11.00pm).

Location: Skillet at 163, Fraser Place, 10 Jalan Perak, 50450 Kuala Lumpur, Malaysia. (Parking Mon-Fri RM4 for 1st hour, RM3 for subsequent hour; Sat-Sun RM3 for 1st hour, RM2 for subsequent hour).

Tel: 03-2181 2426

Website: https://www.skilletat163.com/

GPS Coordinates: 3.154174, 101.708805


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Puttin' On A Ritzy Christmas at The Ritz-Carlton, Kuala Lumpur

It's the most wonderful time of the year and as always, The Ritz-Carlton, Kuala Lumpur have put together a delightful collection of dining and festive specials in celebration of the year-end festivities.

This year, the festive curations at The Library are designed by award-winning Corporate Executive Chef, Chef Wai who has recently made his debut at The Library. The Library’s new dining concept is based on one of Chef Wai’s most prominent international accolades close to his heart -a coffee table book collaboration with celebrity and Michelin-starred Austrian chef Johann Lafer, with whom he shares a great culinary and personal friendship with. The book showcases the passion for food and life of two celebrated chefs in Malaysia and Germany, transcending borders to bring to diners unique culinary experiences.

Be it a tête-à-tête with a dear one or a soirée with friends and family, the hotel’s extravagant festive offerings will certainly make this joyous season a truly unforgettable one.

THANKSGIVING AFTERNOON TEA

Celebrate this Thanksgiving with a delightful afternoon tea, featuring turkey and mushroom puffs, cranberry scones, blueberry Victoria cupcakes and intricate Thanksgiving-inspired desserts. Select from a choice of 40 luxury teas from Ronnefeldt while jazzy Christmas numbers are played by the resident band.

When: 22 November, Thursday at The Lobby Lounge from 3pm to 6pm

Price: RM80 per person.



THANKSGIVING DINNER

Make this Thanksgiving dinner a memorable one with a sumptuous family-styled dinner featuring a Classic Roast Turkey on the signature carvery trolley complete with luscious trimmings that include Cornbread, Butter-charred Winter Vegetables, Apple Sauce and Cranberry Sauce. Conclude the memorable evening with the must-have Pumpkin Pecan Cheesecake with Chocolate Crumble.

Scallop and trufle with egg mollet aioli

Abinao Cocoa Gateau with Arabica Mousseline

When: 22 November, Thursday at The Patisserie from 6pm to 11pm

Price: From RM275 per person



TEDDY BEAR AFTERNOON TEA

An endearing Ritz-Carlton tradition, the Teddy Bear-themed afternoon tea is loved for its selection of creative and charming pastries, desserts and festive eggnog. Children (and all paying guests) will have the opportunity to build their very own teddy bear which they can bring home, making this an even more meaningful family affair this season.

When: 8 December, Saturday at The Private Room from 3pm to 6pm

Price: RM160 per adult and RM115 per child under 12



CHRISTMAS EVE DINNER

Relish in an exquisite three or four-course Christmas Eve dinner featuring Chef Wai’s festive creations such as Sea Urchin with Cauliflower Mousseline, Mushroom Potage with Wild Mushrooms and Turbot with Sea Urchin. A decadent serving of Mascarpone and Chocolate with Kahlua makes a sweet conclusion.

When: 24 December, Monday at The Library from 7pm to 11pm

Price: From RM275 per person



CHRISTMAS AFTERNOON TEA

The elegantly handcrafted Christmas desserts and savouries served at the Christmas Afternoon Tea is a treat for the eyes as well as the palate. Immerse yourself in an afternoon of jazzy Christmas tunes performed by the resident band whilst enjoying leisurely sips of The Ritz-Carlton, Kuala Lumpur Blend, steeped to perfection.

When: 24 to 25 December, Monday to Tuesday at The Lobby Lounge from 3pm to 6pm

Price: RM80 per person



CHRISTMAS DAY BUBBLY BRUNCH

Indulge in a plethora of flavours and textures at the Christmas Day Bubbly Brunch. The eclectic spread will feature fresh seafood, tapas, pastas, soups, grilled meats, succulent roast turkey carvery on trolley, scrumptious Christmas desserts and festive favourites. Behold a special visit by Santa Claus and fun children’s activities to spread an abundance of joy and cheer.

When: 25 December, Tuesday at The Cobalt Room from 12pm to 3pm

Price: From RM225 per adult and RM115 per child under 12



SUNDAY FESTIVE ROAST

Awake to a perfect Sunday morning and gather loved ones to celebrate the season with a gourmet buffet featuring indulgent seafood, a selection of antipasti, Japanese delights, roast prime rib and tantalising desserts paired with free-flow of bubbly at The Library. A lively play area with enjoyable activities for the little ones is available throughout the brunch.

When: 30 December, Sunday at The Library from 12pm to 3pm

Price: From RM225 per person



NEW YEAR’S EVE DINNER

Dress up to the nines and usher in the New Year in an intimate setting with an exclusive menu specially crafted by Chef Wai. The four-course menu entails Blue Lobster with Nantua Sauce, Kasturi and Plum Sorbet, Duck Breast with Tamarind and Palm and Cocoa Gâteau with Mint.The evening culminates with a New Year Countdown and Balloon Drop at Shook! at the adjacent Feast Village, Starhill Gallery.

When: 31 December, Monday at The Library from 7pm to 11pm

Price: From RM275 per person



FESTIVE GOURMET PACKAGES

Rejoice in the festive season by bringing home to loved ones, a Classic Roast Turkey or Chef Wai’s Signature Cedar Smoked and Roasted Turkey. The Festive Gourmet Packages come accompanied with homemade Brussels Sprouts, Glazed Chestnuts and Pumpkin Pie.

Available through 30 December

Price: From MYR500 per package (48-hour advance notice is required).



FESTIVE GOURMET HAMPERS

The life-sized Gingerbread House at the Lobby is beautifully made out of sugar, spice and everything nice. Browse through the collection of elegant gourmet offerings and customised festive hampers, which make perfect gifts for family, friends and colleagues this festive season.

Available from 1 to 31 December.

Price: From MYR250 per hamper (48-hour advance notice is required for customised hampers)



For more information and reservations on the hotel’s festive offerings this season, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.




Location: The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.

Tel: 03-2142 8000

GPS Coordinates: 3.146901, 101.715438

Website: http://www.ritzcarlton.com/en/hotels/malaysia/kuala-lumpur




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