Blog Revamping

Hello... I'm in the midst of revamping my blog to make my life a little easier. So do not be alarmed as work is still under construction.

Cheers,
Babe_KL
16 Oct 2012

Thursday, 20 August 2015

Masterchef Asia Live in Malaysia

Hello hello... sorry for being away so long. Just too many things on the family front now :-( can't focus but maybe I should seek solace here? For instant posts on what I cook, eat and drink, do check me up on Instagram on the handle babe_kl.



Anyway, just a quickie... in case you do not know, you can head on to Midvalley Megamall, Ground Floor Centre Court now to check out MasterChef Asia's kitchen. They will be on display till this Sunday 23 Aug 2015! If you wish to fulfill your Masterchef dreams, head on there like now! Don't forget to bring your camera and a photographer along hehe.


On top of this, on Saturday, 22 Aug 2015 from 12 noon onwards... there will be a meet and greet session with the 3 judges, Susur Lee, Bruno Ménard and Audra Morrice; as well as the three Malaysian contestants Jasbir Kaur, Marcus Low and Sophia Zulkifli. I heard Jasbir, Marcus and Sophia will battle it out in front of live audience on my favourite Mystery Box Challenge! So do head on there this Saturday to watch this battle ermm right above on the "balcony"?


The 3 judges for this Asia instalment are award-winning restaurateur and fusion specialist, Susur Lee; 3-Michelin-starred chef and culinary consultant Chef Bruno Ménard; and Audra Morrice, finalist in MasterChef Australia, caterer and cookbook author. How nice if I could meet all three but alas I am not free this Saturday to meet and chat them up :-( however, you can!



I can't wait for the series to begin so that I can root and support my fellow Malaysian contestants! I know one of them could win since *ahem* we Malaysians eat, talk and sleep food!!! Just check out their background... Jasbir, the most senior participant in the season who can whip up Punjabi specialities with ease; Marcus, a banker with an interest in molecular cuisine and unique food pairings; and Sophia, a mother with a passion for food and cooking. So who will win?

The series premieres on 3 September, Thursdays at 9pm on Lifetime (Astro Ch 709). For more information, please visit the official website at msn.com/masterchefasia. Also don't forget to Like MasterChefAsia on Facebook!

MasterChef Asia Season 1 is presented by the Singapore Tourism Board and Knorr, in association with Panasonic, Changi Airport Group, Carlton Hotel Singapore and Air Asia. 

P.S.: There's a chance for you to win a kitchen makeover... check it out here!


** Photos were downloaded from MasterChef Asia's Facebook Page

Tuesday, 24 February 2015

Casting Call for MasterChefAsia

If you are not aware, MasterChef Asia is in search for amateur cooks in Asia to audition for the first ever MasterChef Asia! The show will be shown over Lifetime channel (Astro Ch 709).



So if you have what it takes to be a MasterChef, do submit your audition video as soon as possible before it ends on 5 March. Check out www.facebook.com/MasterChefAsia for more information or watch the video below.

I would love to sign up but I can't under one of the rules and restrictions :-( So please please give it a go and I am rooting for one of my friend who has submitted his entry *fingers crossed* If you have submitted an entry, do leave in the comments so that I can cheer for you too ;-)



MasterChef Asia is presented by the Singapore Tourism Board and Knorr, in association with Panasonic and Changi Airport Group. Lifetime (Astro Ch 709) is the exclusive Pay TV home in Asia for MasterChef versions from Australia, New Zealand and Canada.

MasterChef is represented internationally by Endemol Shine Group. The show was originally revived as MasterChef Goes Large in 2005 by Shine TV in the UK and is based on a format originally created by Franc Roddam.

Apply now at http://masterchefasia.com! Good luck!!!


Thursday, 19 February 2015

Xin Nian Kuai Ler 2015

Wishing everyone a blessed, happy, prosperous and most importantly great of health in this year of the golden ram. 

Xin Nian Kuai Ler! 
Gong Hei Fatt Choy!!!



Wednesday, 18 February 2015

Tefal: Families that Eat Together, Stick Together

Tonight, all Chinese will gather for a reunion dinner and it will not be short of rice. Rice is something that hold abundance in food hence every household will ensure that their rice bin will be filled to the brim to usher in the new year. It also signify the whole year will be filled with food too!

At work, I have the opportunity to worked with a few Tefal rice cooker models and I really have to vouch that the rice turned out fluffy and perfect. Well that too if you stick to the tips and tricks. Tefal have some here together with some interesting information.

Those who are travelling back to celebrate the new year with a reunion dinner tonight, have a safe trip home ;-)



Wednesday, 14 January 2015

Ushering The Year of Ram With Pineapple Tarts Using SCS Butter

Sorry to disappoint... been slacking yet again. Yeah right. I ought to be shot for promising something that I could not deliver. However, this post is something close to our hearts. It's our love affair with SCS Butter, particularly Capn't Hook. There's always this withdrawal syndrome in him when he see his slab of salted SCS butter has grown smaller in size. Hence, I always have a block or two in the freezer on stand by. He loves it with kaya... almost an everyday affair for him spreading kaya and SCS butter on the bread that I made these days.

There are many ignorant consumer, really, even these days. Just when I thought our consumer these days are well read or informed. How I found out is based on the participants who came for classes... we tend to get questions like what brand of butter and where do we get them etc. We are surprised that many have thought butter-like-blocks labelled as "butter blend" are 100% butter. When we informed them that they're blended with vegetable oil, their reply would generally be "Ohhh no wonder they're so much cheaper!!!".

SCS Butter

And so here I am, informing you that anything that is labelled as butter blend IS NOT 100% butter. If you're making cookies especially, I doubt you could get that special butter aroma and texture for cookies made with real butter. Also, please... try not to use margarine. I have to agree to this lady who always tell me "If you plan to eat something laden with calories, make it a good one" hehe... so butter it is!

Christmas and New Year have gone by and by now, when you walk into any malls or shops, you'll be greeted by a sea of red. It's time to usher in the Lunar New Year. As Chinese is always particular with good wishes and prosperity, pineapple tarts tend to be a must in almost every household as pineapple is known as "ong lai" in Hokkien language which means prosperity come literally.

SCS Pineapple

I still remember my aunty showing my mother how to make pineapple tart once when I was really young. Maybe being wai sek (gluttony), even after so many years, I still remember the measurement for the pastry. It's just merely one pound of flour and one pound of SCS butter, no less.

SCS Butter Tart Box

In the recent years, pineapple tarts have revolved into many patterns but what is interesting this time round is SCS Butter have came up with 8 varieties of them, not only in terms of looks but flavours as well. They are Pineapple Cream Cheese, Pecan Pineapple, Berrylicious Pineapple, Chocolate Brownie Pineapple, Caramel Pineapple, Creamy Mango and Pineapple White Chocolate, Oatmeal Pineapple, and Green Tea Pineapple.

SCS Tarts collage

SCS Butter is giving away the booklet containing these recipes at selected supermarkets this month onwards. There will also be an online-driven pineapple tart contest. Just watch out for the announcements on their Facebook page. To make things easier since describing in words can be quite challenging, there are videos on how to make these tarts on SCS Butter YouTube Channel.

SCS Butter is kind enough to share these recipes so here they are. Just click on the respective picture and download them via flickr.

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For the full booklet, check out the album here. Thank you SCS Butter Malaysia to make this happen.


Friday, 31 October 2014

MasterChef Australia Judge George Calombaris in Malaysia

If you're a foodie, you would have been catching up the latest season of MasterChef Australia on Lifetime (Astro channel 709) but for those who don't but is still a fan of MasterChef series, remember to tune in every weeknights at 7.00pm and 11.00pm.

In conjunction with this, A+E Networks who runs Lifetime, brought in one of the beloved judge of MasterChef Australia, George Calombaris, for a promotional tour of Kuala Lumpur, Singapore and Jakarta.

I was checking my Instagram (look for babe_kl) on late Saturday night and saw George posted that he's on his way to Kuala Lumpur. Wow so late and I know he has a meet the fans session at MidValley Megamall at 2.00pm on Sunday. Anyway, I knew via Lifetime's website that they have asked fans to vote for dishes to be presented to George to try during this session. The final top 3 dishes were Nasi Kerabu, Assam Laksa and Orh Jien (Penang Style Oyster Omelette).

George Calombaris and his Malaysian fans at Mid Valley Megamall
Photo courtesy Lifetime

You can see hordes of people at Midvalley and he did took a video on Instagram (@gcalombaris). He told us Assam Laksa tasted FUNKY, something I would have describe the dish myself :p

George takes a spoonful of the number 1 voted Malaysian dish, Nasi Kerabu
Photo courtesy Lifetime

We have the privilege to be invited to a dinner cooked by George and his team held at Pullman Hotel, Bangsar. When BoiBoi found out that we're going for this dinner and he had to go back to the gramps for the night, he literally "beg" his daddy to let him go in his place. Many pleases went and the daddy was happy to allow him to and there went our "date night" haha.

During the introduction, we were told by Charles Less, ‎Head of Advertisng Sales at A+E Networks Asia that viewership of MasterChef Australia S6 overtook MasterChef USA S5 by 15%. That's quite an amazing fete.

George

George was introduced later on amidst thunderous applauds. After some banters, he took out a list from his pocket and read out what food he has tasted so far in KL. Lots of yummy dishes listed such as nasi lemak, Hokkien mee, hor fun, rojak etc but not long enough to taste many others delicious fare we have in Malaysia. When asked which is his favourite so far and he was quick to name (fruit) rojak. He loves the flavour and various textures in the fruit rojak.

We were served the first course of Chicken Parfait with Bitter Chocolate Baklava, Coffee, Cumquat, Pickled Onion & Pumpkin Seeds which is essentially creamy chicken liver pâté which went with crunchy flat baklava. The pâté portion was quite substantially, enough to be spread on dinner roll. Sounds like a train of ingredients on the plate but each of them complimented each other perfectly.

Chicken Parfait

Next on he took to the stage to demonstrate the next course of Green Greek Salad with Stir Fry Abalone with a female student (sorry didn't catch her name) Inti International University & Colleges who is one of the sponsor. Once he's done, he turned the table around and asked her to be the judge of his dish. She gave him full marks for his effort, of course.

George with Inti Student

The whole dish basically looked green which well got BoiBoi a bit skeptical to try. He poked around and got round to taste the crispy kale and green feta puree. Nothing beat fresh stir fried abalone slices that went along with cheese puree, slivers of asparagus & peas and crispy kale.

Green Greek Salad

Main course is on next. We get to see George preparing the chicken rolls on live feed. This time round he has a male student to assist him. Once he plated up his Poached Chicken with Miso Hummus & Green Mango Salad, George got him to taste. Full marks for this dish too!

George & Alex
George introduced his Head Chef, Alex

It did sounded strange to marry a Japanese ingredient with a Middle Eastern dish. Luckily the miso was rather mild in the hummus. The chicken meat is marinaded first before rolled into a cylinder. It was then secured in cling wrap to be poached. Next the chicken is rolled with black and white sesame seeds. Loved how the sesame seeds incorporated into this for the texture. There are even "worms" on the plate :D

Poached Chicken

Earlier in the evening, we were told to ask George questions via Twitter. Before I forget the tag #askgeorge, I quickly posted my question and get on with dinner. Was totally surprised that my question got picked. I get to ask George personally the question... what inspire him to come out with tonight's dishes. Not only that, BoiBoi and I got on to the stage as well for photos opportunity :D

George replied that one would usually need to come earlier to recce the ingredients available in the country, check out the freshest ingredients and spices locally and try to use them to incorporate the different elements of the dishes. For that effort, BoiBoi was presented an autographed copy of George's cook book. BoiBoi is very proud of this and hopefully he will get round to cook some of the dishes in the book.

Book

Lastly, dessert simply named as Chocolate Cake was served. Such simple name but you can see there are a lot of going-ons on the plate! There's the chocolate cake, chocolatey sauce, dark chocolate soil, chocolate ice cream, some yellow crumbs which I thought it was crushed honeycomb and hmmm foam which I think it's fennel but none of us could guess what it was. Everyone around the table went yuummmm mmmmmm on this one.

Chocolate Cake

BoiBoi and I would like to thank Rubini, Janet, Hui Jun, the good people of A+E Networks Asia for the most memorable invite ever for both of us. Thank you George too for being so accommodating!

You may follow George Calombaris @gcalombaris on Twitter & Instagram and Facebook Page.



Monday, 2 June 2014

Review: 2014 Parent's Day Menu @ Hakata Ippudo Ramen

**Non-Halal**


Seems to be happening now to celebrate Parent's Day rather than separately on Mother's or Father's Day which is a good thing to consumer as we now get to enjoy many promotions for over a month rather than just 2 days :D

So went on to Hakata Ippudo Ramen to check out their Parent's Day menu. The outlets at Pavilion KL and The Gardens have this special menu that goes for RM99++ that is good for 3 person. For this menu, you'll get to enjoy 2 appetisers which you can select from 6 choices; 3 bowls of ramen which you can choose from 3 options plus 3 glasses of soft drinks or juices. Value for money definitely I would say ;-)

There's no secret that we love our ramen and virtually tried quite a number of them around town. Capt'n Hook loves the strong broth taste, hence if by any chance there's a ramen place around, we will definitely be heading there for dinner. So by now, we have a few favourites and are so happy that we can find Ippudo at The Gardens and the latest outlet at Bangsar Shopping Complex. Don't need to weave through the traffic jam to Pavilion KL.

To start off, BoiBoi picked Curry Cheese Harumaki and the Buta Karaage as our appetisers. All of us love the Curry Cheese Harumaki. To me, it reminds me of curry puff but this comes as deep fried spring rolls with a filling of mild curried potatoes, mince pork with cheese.



The Buta Karaage turned out to be deep fried pork loin which is juicy on the inside but yet crispy on the outside. Best when dipped in the special sauce.



There were 3 types of ramens to pick from but the waitress recommended us to order all the three so that we can share and taste all of them. How sweet of her and pretty wise choice I would say.

Let's get the low down of ramen here in Ippudo. One can pick the texture of the ramen ranging from soft, normal, hard to very hard. Apparently, normal and hard are KLites' favourites. They even have straight or crinkled noodles. As for the broth, all of them have the basic cloudy white tonkotsu (pork bone) broth. The variations would have different ingredients added changing the basic flavour completely such as the addition of miso paste, spicy miso paste or fragrant garlic oil. The toppings have the standard pork loin slices, kikurage (black fungus strips) and spring onions. You may add soft boiled egg or chashu separately.



As for the condiments, there will be a bowl of fresh garlic that comes with a garlic press, sesame seeds that came in a grinder and Togarashi. Try the broth on its own first before deciding if you need to add any of these.

They started us off with the mildest flavour, Shiromaru Motoaji with the basic tonkotsu broth paired with normal thin noodles. The broth is not overpowering at Ippudo, just nice for me but for someone like Capt'n Hook, he pressed in one pip of fresh garlic. I took a sip and gee the fresh garlic took the broth to another level. We were given the soft straight noodles here, nice.



The next bowl of ramen, Akamaru Shinaji. This bowl has a special miso paste and fragrant garlic oil added to the tonkotsu broth. This miso paste is mildly spicy and we loved it that the garlic oil is so fragrant that Capt'n Hook does not need to press in any fresh garlic. I quite like the normal noodles texture.



I have some comments written by BoiBoi on his phone while we were in the midst of eating and he emailed to me so that I could put up here, so those in block quotes and in blue were written by him ;-) atta boy!

Akamaru Shinaji ramen is a bit spicy here. Well, it consists of pork belly (of course it's obvious), thin noodles, some kikurage, spring onions and special blended miso. This tastes better when sesame seeds were grounded over. Mmmmm.........spiciness during the cold weather is best.
Our last bowl is Kataka-men which has spicy miso, minced pork & some chopped cashew nuts over tonkotsu broth, paired with hard wavy noodles. Personally, I quite like this combi but would opt for normal noodles as I find the hard noodles a bit high on the al dente side. I would say adding extra grounded sesame seeds lend a nuttier taste to the broth.



This is "The Spicy" ramen among the three. It seems to be Ippudo's original tonkatsu broth with spicy miso, cashew nuts and ground pork. It too also has pork belly and some garlic. Good for keeping away Dracula. Actually, it's not that spicy though. My spiciness level is divide the nasi lemak sambal by 2 and add some garlic anddd voila! You got that spiciness.
When we first tasted Ippudo's soft boiled eggs not long after their opening, we got disappointed with the over cooked yolk. When we gave Eddie, the Outlet Manager, the feedback, he quickly got us one egg to try. Needless to say, the egg fans in the family were mighty glad to report that this time round the egg was made perfectly. It has soft white with runny yolk... BoiBoi called it lava overflowing heh!  Photo was taken by him.



I have got an additional review here! Yayyy. This is a lava egg (lava egg = runny yolk) that has been broken into 2. Bad news for Humpty Dumpty.

My BoiBoi has the comical side of him of commenting on Ippudo's on a whole as I did asked him how did he liked it this time round. Other than the food was yummy...

The service was a whopping 9 out of 10 (GR8). They provide music, air conditioning of course otherwise I would have sweaty armpits. Hehe...
*rolling eyes*

Please note that this special Parent's Day menu is only available at Pavilion KL and The Gardens outlets going at RM99++ until 15 June 2014. We'll be sure to head back for another round before promo ends. As for Bangsar Shopping Centre outlet, as the menu and concept are totally different, the sets available are different as well. We can't wait to give this outlet a try soon, very soon ;-)

We have heard someone commenting The Gardens outlet is very hot but happy to announce that the issue has been addressed. So please give it another go :D

Thank you to Eddie for being the perfect host and Sharyn of Ippudo Malaysia for the invite.


Hakata Ippudo Ramen

Pavilion KL
Lot C4.07.00
Connection Level 4 
Tel: +603 2110 6233
Opening hours: 11.00am - 11.00pm

The Gardens Mall
Lot T-218 Level 3 
Tel: +603 2201 6238
Opening hours: 10.30am - 10.00pm