Fabulous Food 1Malaysia Food Trail

Born in a country with a diverse and endless road of culinary journeys, CCC as a Malaysian Culinarian has got to do his part to promote his country’s cuisine. 

So, moving on;

During MIGF ’10 Grand Finale, CCC received a very interesting food directory by Tourism Malaysia.

It’s called “Fabulous Food 1Malaysia Food Trail” booklet and consist of a list of  the “10 Best” and “must  try”  food  in three different categories;  well loved Nasi Lemak, luscious Laksa and oh-so-yummy-you-can-eat-it-all Bak Kut Teh(Meat Bone Tea, literally)

According to Tourism Minister YB Datuk Seri Dr Ng Yen Yen, the “Fabulous Food 1Malaysia Food Trail  2009” booklet which features “10 Best” were actually shortlisted out of 120 listings of  restaurants, delicatessens and hawker stalls from  the respective categories of the Nasi Lemak, Laksa and Bak Kut Teh(Meat Bone Tea). Among others, the listings were based on the quality of food, customer service and cleanliness. 

Seeing so much efforts being done by our Tourism Board and since I probably can’t bring all my readers around town to enjoy the fantastic food, I took the effort to scan this directory so all tourists and our locals here can enjoy!

Please enjoy the directory and print it out as you wish. I hope everyone will be able to enjoy the food in Malaysia.

View or Download using Google Docs Here

or, Download using Sendspace Here

Cheers,

CCC

Malaysia, Truly Asia!

Fabulous Food 1Malaysia 2010

After last years Fabulous Food 1Malaysia, I've marked my calenders for this years one, did you?
Click here to take a look at the previous post for the first year.

This year while walking into PWTC, I was expecting the same crowd, vendors, environment etc, like it was last year. But guess what, they've upgraded to a much bigger exhibition hall, increased the number of events, cooking competition, hawker stalls and, yup; people! WOW! Our Malaysian cuisine is so proudly showcased for everyone.

I was lucky enough to be there on the grand launch of FabFood1Malaysia. Caught Tourism Minister, YB Dato’ Sri Dr. Ng Yen Yen's speech, in which she addressed that "..one day this kind of event would be worldwide to promote our local cuisines." CCC's full support on your campaign YB Dato' Sri Dr.Ng Yen Yen!

Last year, our highlighted foods were Nasi Lemak, Laksa and Meat Bone Tea(Bak Kut Teh).
This year it was Chicken Rice, Roti Canai and Satay :D

The essential ingredients for Chicken Rice, yums!

And to Street Food for some food for tea time (if you didn't know, Malaysians eat at any time of the day! Erm, actually they just eat continuously*smirks*)

Satay, one the highligted Malaysian dishes for this year

Otak-Otak

Prawn Dumplings

Fried Oyster in the making

One of the contestants dish with the theme One Malaysia

Frankly, I'm not only fascinated but also proud to be born in a country with such incredible culinary delights. This years cold displays, food presentation and fruit carvings are so much better, I've snapped so many shots for CCC, but unfortunately couldn't fit all the pictures into this blog.

However, they are on Facebook!

The only thing I found a little disappointing was that before I found out about the event, the event's own website was not updated with details, look at it here, it was just like any other website which has general non-in-depth stuff on Fabulous Food 1Malaysia.

Note to ministry, please improve on that as Malaysia is a popular tourist destination, and minus the overrated eating hot spots, tourist without contacts in the country often are subjected to overpriced, over hyped food.

But for anyone out there, check out the other website which is a general directory for our highlighted food on what it is and where to find it. Click here.

For international tourist who'd like a really foodie as a guide down here, you can always email me because I'd  love to bring you out and about for the best food in town :)

Deep Fried Kailan and Kailan Soup

Myself, Rebecca, Kevin, Brendan, Rainier and Amelia were kidding so much about Umami during Rebecca's Table for Four till I keep thinking of making an Umami dish, but without the common ajinomoto and just natural ingredients which has natural Umami flavour involve.

I was once told by my lecturer that if you deep fry kai lan(chiffonade) you would get something like a seaweed. And *ding* I think I've got a connection with Umami!
I felt like, why not put my own twist on it; deep fried kailan soup which will taste something like a korean seaweed soup? Umami dish?

That was the idea, and i normally get really excited when I have an "experiment" on my mind. Don't you?
Well, here's for you to pick my brain a little. Enjoy!

Whaddaya' need?
Kai Lan, chiffonade
Chicken Stock, homemade
Meatballs (i cheated and used ready made pork balls. beef or chicken meatballs will be fine too)
Salt & Pepper
Soy Sauce
Oil

Directions:
1. Prepare chicken stock. *keep in mind, you can do this beforehand.
2. Marinate Kai Lan with salt and pepper. (5minutes will do)
3. Deep fry Kai Lan till crispy.
4. Add fried Kai Lan into chicken stock.
5. Add meatballs and soy sauce to taste till meatballs are done.

Raw Kai Lan, chiffonade

Crispy Fried Kai Lan

Crispy fried kai lan which has some bitter taste at the end, due to the natural taste of kailan. It can be served with rice. Hmmm...Perhaps I should add some toasted sesame seed for extra colour and better presentation?

Deep Fried Kailan Soup

I was really happy because it did really taste like seaweed soup :)

On a not-so-good-note; It was quite oily, maybe the next time I should try this recipe but sun/toast the kailan and add some suitable noodles, toufu or maybe use ikan bilis stock? Aah, we'll leave that for another day. Umami without Ajinomoto, its possible! Mission Accomplished! :)

Four Guang Vegetarian Fast Food

If one day you realize you're too broke to even afford a 5 Ringgit meal, what are you going to do? 'ikat perut' ?

Hopefully, you love vegetarian food. Unfortunately we always end up paying more for a vegetarian meal than a normal meal, right?

So what do I recommend?

Introducing you to the one and only CHEAP, good, healthy and clean vegetarian economy rice(chap fan)
CHEAP, as in dirt cheap, only at RM2.00! Eyes opened, jaws droppings yet?

I always pass through this road from LDP to Aman Suria to send my friends back home but this just actually never caught my eye. You know besides the ever popular Betty's Midwest Kitchen, Andes, Kayu, Murni Discovery and so on.

One fine day, my friend told me about this. "Eh this restaurant vegetarian 'chap fan' is only at Two Ringgit."

In disbelief, I asked him to repeat that sentence 3 times. And the next day we patronize it with us betting "if its not Two Ringgit you spend me" :P

See the menu? Its true! Also its a very clean open kitchen with wide array of vegetarian food.
And i got to repeat this to you to. It was really RM2! :)
I lost the bet with my friend, so I paid for lunch but in retrospect, found out a great new place to eat :P

They also serve Curry Laksa, Wantan Mee, Chee Cheong Fun and other dishes as well.

My lunch for the day :)
My personal favourite picks from all the array of food on that day.

Only thing is that after you finish your meal, you need to place your plate at the provided place.
Just like at Ikea! 

However, many customers just walk away. Somehow I feel its quite mean
(but maybe they just didnt know).

I've heard that this is like some sort of a donation by a Buddist organisation, sorta like a soup kitchen for the poor. Theres a tv which plays a monk's teachings, but its not dodgy or like a propaganda or stuff.

If i'm a successful restaurateur one day, I would love to do this kind of donation as this is the best way to donate to the public. Cheap, clean, good and healthy food just for the public. Its one of the best ways to give back.

There are varies RM2 vegetarian soup kitchens around town, check out the link below for full details on where is it located.
http://picasaweb.google.com/kayel33/RM2VegetarianRestaurantsListing#
Pictures above are taken in the Taman Mayang branch.

Egg in a Basket

Have you ever wanted to impress someone, who perhaps you had an interest in?
Well, I'm pretty sure the thought of cooking probably popped out at one point or another.

Problem is, what if you have no idea of "wth" happens in a kitchen, how could you even think of cooking to impress that someone? Ahh, fret not! Here it is, something really simple and sweet, sweet as in it will definitely melt your someone specials heart :P Guaranteed!

What you will need?
Eggs
Bread
Salt
Pepper
Heart Shape Mould (optional)
Butter / Cooking Oil

Nothing too fancy, just something ordinary your house should have or even if you don't, this are the simplest and easiest ingredients to be sought after right?

Method:
1. Cut out a heart shape(or round shape) on the bread.
2. Toast the bread on the frying pan with some oil/butter.
3. Add the egg to the centre and fry till the egg is full cooked and sprinkle a little salt and pepper.

Now anyone would love a breakfast like this, cook this up for your loved ones tomorrow morning!
Add a spoonful of berry jams, marmalade or even tomato sauce for an extra tinge of sweetness.

You could also name it bird's nest, bull's eye eggs, cowboy eggs, egg in the hole, eggs in a blanket, elephant egg bagel, frog in a hole, gas house eggs, moon eggs, and Rocky Mountain toast. So now you can name a dish specially for your loved ones, just for the right occasion :)

Menu Designing and Food Photography Services

If you didn't already know, CCC actually provides freelance services of menu designing.
I admit that CCC is not a professional at it (which explains why i'm not a consultant yet). With that said, CCC has already done a few jobs.

Please do not hesitate to enquire about CCC's services at clickclickculinary@gmail.com

Without further ado, here's one example of the menu design CCC has done for a client;

1.The Process

What makes this food photographer different?
Actually I'd say nothing much. Just kidding! The photographer in the above picture is actually my brother, Kenneth.
You as the client are welcome to request specific shots and styling, as for us; we will consult you on how or what will look best for the final result.

What so special about this service?
This service is a collaboration between me(Edwin) and my brother(Kenneth) whose a designer by profession, animation specifically.
We will work together to enhance the image of the food on how it shall look for the camera, photograph the dish and design the menu.

I will also work hand in hand with the resident chefs and crew to help make the dish look deliciously amazing with proper food presentations and styling; hence the designing of food. On the other hand also working with my brother to tailor the menu to our clients liking and expectations. Its all about teamwork and effort.

Before the client uses CCC's Menu Designing Services. 

*Full menu could not be shown due to clients request.

And the final result after seeking CCC's professional touch. 

*Full menu could not be shown due to clients request.

Email me at clickclickculinary@gmail.com for any questions and quotations.

Gingerbread House @ Academy of Pastry Arts Malaysia

Last weekend, CCC got invited by thenormadGourmand to head on over to the Academy of Pastry Arts Malaysia for Gingerbread House in a hands on cooking class. Thanks Rebecca!

I was so excited to enter their kitchen for a hands on cooking demo and to gain extra knowledge from expert chefs! Plus it doesn't hurt since pastry isn't my strongest point ey?

On the day of our cooking class, The Director of Pastry Arts and Head Chef, Chef Guillaume Lejuene was our host of the day. Turns out Chef Guillaume has 13 years of international experience in teaching, demonstrating in Hospitality Institutes as well as hands on experience within Michelin starred hotels and restaurants (France, Middle East and Asia). Can you believe it? 13 years!

Chef Guillaume Lejuene teaching us how to use the "cement" or in proper culinary language, royal icing to "glue" up the pieces of gingerbread wall to create a house :)

Chef Guillaume Lejuene explains in depth the procedures, recipes, differences between what others do and why. But most importantly, he is willing to answer any questions asked by students very patiently and detailed. Chef would you like to come over to my house to teach me everyday? :D

Chef Guillaume glue-ing all the pieces together and decorating.

Oh and last but not least, sifting some icing sugar above the Gingerbread house will give it the illusion of snow, just like in western countries. It also *aherm* helps your house to not end up looking like a "rumah papan".

Full recipe will be given in a seperate post in conjunction with Christmas! :)

And this is my house, obviously with my CCC watermark on it :D

And if you're interested and excited to learn more on Christmas Delights at Academy of Pastry Arts Malaysia, there's 2 full day classes being offered by them this 13th and 14th December which only cost RM250 a class, maybe that could be the start of you baking for Christmas. CCC will gladly come sample your fruits of labor.

Besides gingerbread houses, we also had a tea time session with Chef Guillaume Lejuene and Hanne Landgraf from AoPA, Jade Wong from Mustard Tree Communications and the rest of the friendly bloggers, String of Memories, Pure Glutton, Ipoh Mari Talak Sombong, and You Get What You Give.

So what kind of food did we feast on?

Macaroons! That's what I thought, but sadly they were only for decoration :( maybe next time i could try AoPA's macaroons, hehe. Oh-so-tempting!

Cardamom Honey and Lemon Cinnamon Cookies made me feel so Christmas-ey while I was nomming away. It was simple and just nice to start off with :)

Stollen(top) and Chocolate Moelleux(bottom).

Stollen - German tradisional Christmas loaf-shaped cake containing dried fruit and covered powdered sugar.

Chocolate Moelleux - Chocolate cake with a slight melted center topped with raspberry and edible gold leaves.

And the most special of all, Petit Fours.

Raspberry & Passionfruit Petit Fours(left) - Chocolate shell as a base with raspberry jam,whipped ganache (passionfruit + vanilla), biscuit joconde, guimauve (that square of yellow spongey which looks a little like tofu), topped with more chocolate and raspberry. This tasted sweeeet, mouth watering and one will never be enough. Everything melts in your mouth with such heavenly blend.

Strawberry Petit Fours(right) - The other variation of the raspberry and passionfruit petit fours with whipped ganache which is made from strawberries and vanilla. I am craving for more while I'm writing this!

The students self made experiment which they named, Chocolate Caramel Cake, which was made from chocolates, creams and mousses. It looks alot like an Opera Cake. Looks really tempting but we weren't offered any as it was a project/assignment. Wonder how the lecturer evaluates them. Hmmm :D

Did I mention how spacious this academy is?
An impressive whopping 8,000 square feet of space is set aside just for the chocolate room, bakery room, pastry kitchen, pastry room, wedding cake room, chef’s lounge and classrooms. It spacious, clean and so well organized. Just the right elements for some kitchen education.

And according to the students(we had a little chit chat), their normal classes has a maximum of 15 students per class and they have got a lecturer and a kitchen assistant to guide them throughout the class. Thats a great way to learn right? Its so hands-on! And it definitely affords more attention to detail.

Special workshops held at AoPA with world reknown chefs which cost RM2000 to outsider is free if you're the student enrolled in here. Thats just so nice of them to provide students with more extra knowledge.

With a vision to become one of South East Asia’s best pastry schools, The Academy of Pastry Arts Malaysia will operate as a hub for all pastry and baking activities where students will have the opportunity to learn from the best pastry chefs around the world.

The Academy’s main focus is to train students through the Certificate programs. The Academy of Pastry Arts Malaysia offers:
• 3 month certificate program in Pastry and Bakery (Full time)
• 3 month certificate program in Pastry and Bakery (Part time)
• 3 month certificate program in Bakery (Full time)
• 9 month certificate program in Pastry and Bakery

Besides the full time courses they provide, there are also half day, full day, 2 days, 5 days and also world reknown chefs classes.

The short term courses include:
• Cheesecake
• Chocolate for Beginners
• Chocolates and Praline
• The Art of French Pastry
• Tea Cakes, Cookies & Bar

Click here for updated schedule and updates

An impressive line-up of pastry chefs and baking champions will be conducting courses at the academy. They include notable names such as:

• Chef Guillaume Lejeune: Director of Pastry Studies, Academy of Pastry Arts Malaysia
• Master Pastry Chef Matthias Schuebel: Pastry Olympic Gold Medalist chef, Masters Degree in Pastry & Confectionery
• Chef Keith Hurdman : Winner of Double Gold Medalist World Chocolate Award, London (2007)
• Chef Michel Willaume: Pastry World Champion, 2001 which he won representing Team USA in Coupe du Monde de la Patisserie in Lyon, France
• Chef Stéphane Tréand: Meilleur Ouvrier de France (Best Craftman in France), 10 Best Pastry Chefs in the USA by the Pastry Art and Design Magazine (2007/2008).
• Jean-Marie Auboine: Pastry Instructor, World Pastry Forum

Address:

Lot 2-A, 2nd Floor

Wisma Thrifty

19 Jalan Barat

46200 Petaling Jaya

Tel: +603-7960-3846 / Fax: +603-7960-3848

Email: info@academyofpastryartsmalaysia.com

*Photos credited to Chuen from String of Memories