CCC is excited!

Lookie cookie where I'll be heading (:

Can't wait!

See you there! (:

INVITED EVENT - Belanga Minum Petang Sensation

Disclaimer: This is a preview to the restaurant and not a food or restaurant review.

A little while back, I got lucky and was chosen out of many bloggers to be one of the 20 bloggers to attend Belanga Cafe's Minum Petang Sensation Event from feeqsays.com at Empire Shopping Gallery. So here it is, another invited event for all my readers to get more inside details on this cafe.


Keropok Lekor (fish sausage) with tinge of black pepper, according to them its an original recipe from Kelantan. I would say its quite special but why can't you find this outside? Most stalls would rather save cost with no black pepper!? O.o *feels weird*
I say don't skimp on the black pepper stall owners! 


Royal Murtabak, nothing too fancy with common authentic taste from onions, eggs and spiced minced fillings


Kueh Akok, Kuih Bunga Tanjung and Kuih Tahi Itik. (clockwise from top left)
Tahi Itik translated directly means Duck Shit, mind you, there isn't a metaphorical sense behind this. By the way, its a traditional kuih which even the Kelantan MP wanted to put a change to the name of this dish. Haha, I guess its not a name you want your state to be known for eh?


Roti Jala cooked a la minute for all of us to enjoy with thick chicken curry.


Cucur Udang, simply crispy, fresh and served with thick homemade chili sauce.

Sirap Selasih with basil seeds. Sirap or syrup is a popular Malay drink, its like a simple asian mocktail. heh!

Anak Dara Dua Sebilik (Two Virgins in a Room) Haha! This dish really caught my attention with its catchy name. I have no idea why theres a green colour filling thou. Doesn't make much sense comparing it with the name of the dish somehow. Maybe its just part of the excitement opening that green packet and devirginizing it :p

My Latte for the Minum Petang Sensation. Belanga cafe also serves extensive coffees such as Cafe Latte, Cappuccino, Ristretto, Long Black, Flat White and many more.

Brewed from the highest quality coffee beans, best coffee machines, and served at best temperature? Hmmm? To all coffee lovers out there, You Decide! Everyone has their personal preferences when it comes to coffee so drop by today to taste it and feel free to tell the Belanga staffs what you think about it because they would surely be happy to have an honest feedback :)

Take a snapshot with this poster to claim a 15% discount on your bill by just tagging the picture into their Facebook Page. That's a win win situation for consumer and the company for some marketing as well. Anyways we're definitely not losing out, so why not? :)

Belanga cafe is going to open a new outlet in SS2 Mall when the shopping mall opens

Address: 

Empire Shopping Gallery,

UG-18, Jalan SS16/1,

47500 Subang Jaya,

Selangor

Telephone Number:

03-56312780

(Empire Gallery Outlet)

Epicure Malaysia 2010 Workshops

For those who love cooking, I think this was the best part of the event, its basically complimentary cooking classes from the pros in the industry. And the first workshop i entered in Epicure Malaysia 2010 held at Sime Darby was...
A Taste of France's Finest Workshop by Chef Khamarullizad Hassan from Royale Chulan KL


Chef Khamarullizad explaining about hollandaise sauce. It felt so funny to see the general public getting so facinated over hollandaise sauce since its actually a MUST to know if you're in the culinary world. heheh

Chef Khamarullizad working on his final touches. Burn Burn!

Homard de Maine 'Thermidor' Avec le Vieux Style 'Cafe du Beurre de Paris'
or to make it not sound like alien language,
Maine Lobster 'Thermidor' with Old Style "Café de Paris Butter".

The really interesting final product. If i have the money, i would certainly go to the restaurant and dine in like a king, too bad, ill just stay home or try to recreate the recipe :P

I say Voila to this dish! The lobster thermidor was perfect, fresh sauteed lobster with nice creamy sauce which has some kick of sourness in it plus more kick in the hollandaise sauce with nice melted cheese taste as well.

Well blended sauce with the cafe de paris butter. It sounds real complicated and all, but when you taste it, it just exudes feelings through your tongue, heart, mind and soul heheh okayyy maybe that's a little overzealous. But it was rockin'.

This dish is in the menu in L'Heritage of The Royale Chulan Kuala Lumpur for the month of MIGF '10. Price of the festival menu cost RM 200++ per person for light festival menu which consist of 6 course and RM400++ per person for full festival menu which consist of 10 course meal.
*Not inclusive of wine.


The next workshop is Become a Chocolatier Workshop by Chef Radzi Othman from Malaysia Handmade Chocolate Entrepreneur Association

Chef Radzi really explains in depth about the different kinds of chocolate in the world, different techniques used in chocolate making and so much more extra knowledge about chocolates.


I think he teaches too much about chocolate which will make him lose his own specialty. In a way.
Like a master teaching his student everything and then being taken over by the student.


Next was A Slice of Just Heavenly Workshop by Chef Nigel Skelchy from Just Heavenly


Chef Nigel with his really fun, exciting and funny approach, attitude and charisma which makes him what an interesting chef. Perhaps he can be the next Chef Wan?

Chef Nigel is one of the owner of Just Heavenly. The infamous Cake House which cake lovers drool at the sound of it!


Bombe Alaska, a simple sponge cake with ice cream,meringue and flambeed brandy. Its really juicy, yes; the ice cream makes the spongecake even smoother with a tinge of alcohol and a meringue on top for perfection. Everyone rushed to grab a portion for themselves and destroyed the great artwork. Oh well, it was meant to be eaten and enjoyed anyways (:


The next day, I went to see the ex lecturer of Taylor's University College's workshop. He is currently the Executive Head Chef in Sunway University College.
Three Course Meals Workshop by Chef Patrick Siau from Sunway University College


Chef Patrick patiently teaches the crowd about the classic French cuisine.


Explaining every single ingredient he used, which he is thorough, specific and is very particular about.
Truffle Oil being passed around to get a closer look. Should have snatched a lil', this here is expensive stuff yo!


Truffle! This black stuff cost you a bomb, trust me, don't be fooled by its looks.
Everyone in the room taking a real sniff to smell out the expensiveness and uniqueness of this truffle. Did you know pigs are used to scope truffles out? Oink!


Yellow Watermelon with Coriander Pesto. The one of a kind appetizer, with juicy yellow watermelon with crunch of pine nuts serve with coriander pesto, mix lettuce, raspberry and blackberries. Does it not seem UNIQUE?


Pan-Sear Wagyu Beef with Black Truffle and Sauteed Aspagarus served with Puy Lentil Ragout, Hollandaise Sauce and Cranberry Coulis.
Firstly this is my first time tasting truffle. Its not the premium and of best quality but honestly i didn't really find it that special and actually,....kinda weird. That's fungi for you.
Besides truffle(since its the most expensive ingredient on the plate), the Wagyu beef was OH! SO GOOD, just so smooth and easy to chew. The hollandaise sauce, cranberry coulis and puy lentil ragout is well paired i must admit.


Strawberry Crumble, I guess this is one of his specialties since he specializes as a Pastry Chef.
His Sugar arts are SUPERB!
By the way, Chef Patrick is currently leading the Malaysian Pastry Team as captain at the upcoming World Pastry Cup in Lyon, France 2011.

I say *double thumbs up* for this dessert! Super sweet strawberry stew with some mixture of lemon cream, bits of crumble and creamy strawberry chantilly, drools* just thinking about it again.


Last but not least, Workshop from Chef or should I say Datuk Wan. How could i miss this?!
Of course I just had to see how good our very own Malaysian Food Ambassador and famous celebrity chef performed in front of my eyes.
Cannon Celebrity Master Chef Workshop by Datuk Chef Wan, our very own Malaysian Food Ambassador


Chef Wan frying up the belacan which makes everyone in the room sneeze. His 'performance' was so entertaining, exciting, fun and yet it shows how confident, professional and how talented is he as a chef. No flattery, i swear.


Chef Wan always puts a smile on his face and acts really humble and nice. Just like what an ambassador should be like.

So what did he cook? Asian cuisine? Probably something as similar as what we eat daily you might think?

The answer is NO!

His Asian cooking and recipes changed my perception on him, the food in Malaysia, and how much more hidden talent Malaysian food has. That day he introduced 3 royal dishes.  
Yes! Food for the Kings and Queens, only cooked on special occasions and ceremonies and only for the royalty.


Nasi Ulam Diraja/ Special Herbed Rice. The 12 types of Ulam he added inside the rice which at that moment I wanted to ask, "Are you sure chef?"
That's too many ingredients don't you think? But it came out perfecto! I love Malay cuisine and this is something you cant find in any Raya open house or Malay wedding. This is one of a kind delicious!


Opor Daging Pekan / Pekan Beef Curry. The dry, spicy, and tender beef with full of flavors which resembles rendang to me. The odour of this Opor Daging Pekan is so terrific I just need to cook this soon enough!


Ayam Kuzi Johor. The thick gravy which taste really appetizing, the burst of flavorful aromatic herbs and the chicken was just really cooked to perfection!

*magnifique and fingers licking good*

Its not those kind of curry chicken which you get outside which the meat is all dry or not intact.
Chef Wan's food is just indescribable, damn I wish I had him as my personal chef or maybe a personal mentor.


According to Chef Wan there are 500 recipes in Pahang of which only 200 recipes have been discovered and documented. Most of the recipes are either extinct or with the really super old lady which could barely communicate or have the energy to cook anymore. Hmmm. *food for thought?*


Well, you know those documented ones? You want those recipes?
Get his recipe book then!
Its really traditional, authentic and unique food recipes which you just need on your bookshelf! And even if you don't need it, you'd want it!

There is nothing wrong ordering Kurang Manis - Datuk Chef Wan

Next time you order teh tarik, remember those words. Cheers!