Food Explorer & Home Chef
This was over the Dumpling Festival season recently, when a friend passed over a big bag of salted egg whites after using up the yolks. I was thinking of various ways to cook with this and then I remembered this dish which I had in a …
Who else is missing dining in at restaurants and being able to enjoy a good piece of steak? During a recent virtual Beef Up Webinar & Tasting, we had a chance to savour Australian beef branded under True Aussie beef, for real as lunch was …
I still had all this cream in the fridge so decided to change up the normal quiche with a springroll cup as I had run out of pie pastry and was too lazy to make my own. Essentially, this is very similar to the frittata, but since it sits in a container of its own, it’s much easier to remove from the mould and not so messy, not to mention easier to wash! The springroll cups also provides a different texture and a nice crunch to the quiche, but do watch out as every oven is different so ensure your mini quiche doesn’t get burnt. Conversely, if the skin undercooked, it will be limp and soggy so that’s not good, either. If seafood is not your thing, feel free to add bits of ham, spinach or whatever you feel like having. Works just as well. This is great as a starter to a main course, or as a breakfast or tea snack.
Ingredients
3 eggs
10 pieces of crabstick, cut into smaller pieces
1 can tuna, in brine or oil.
One big onion, diced
1/2 cup cooking cream
3/4 cup milk
1 tablespoon flour, mixed into a paste with 1 tablespoon water.
Salt and pepper to taste
springroll sheets or wantan skin
Method
Before starting, heat up the oven to about 170 degrees C.
Using just about a tablespoon of oil or butter, give the onion a quick saute. Then remove from pan and put aside.
If you are using wantan skin, use about 4 sheets for one mini quiche – butter one side, and line the inside of a muffin tray by layering them. I didn’t have wantan skin, so I used springroll sheets (popiah skin) instead, buttered on one side and then cut into 4 quarters per sheet, and laid similarly in the mould. Instead of a muffin tray which had only 8 slots, I used the small moulds for baking egg tarts as I wanted to bake more at one go.
Place some sauted onions at the bottom of each container with the skins, and then layer with a few pieces of crabstick and a teaspoon of tuna.
In a separate container, preferably in a jug with a pouring tip, beat the eggs together lightly, then add the milk, cream and seasoning, and lastly, the flour paste. Stir everything together and mix well.
Pour in some of the egg mixture into the springroll skin until it covers the tuna slightly over the top, but don’t overdo this lest it spills and overflows when it cooks and expands.
Bake for about 15 minutes, let it cool a bit and then, remove the seafood quiche cups from the mould to serve.
Heineken Malaysia Berhad has added premium wheat beer Edelweiss to its portfolio of award-winning beers and ciders. Born in the Alps and made with all-natural mountain ingredients, Edelweiss is now available across Peninsular Malaysia in bottles, cans and on draught. Easy-to-drink with a refreshing finish …
I was running out of ideas on how to cook minced pork, apart from the usual steam pork and black sauce dishes. Then a friend reminded me of this dish from my childhood. What’s with the name? Frankly I have no idea. That’s what my …
And so, it’s back to the kitchen again with MCO 3.0. Sigh, is there no end in sight? In times like these, we all need to eat cake!
A friend passed me a few boxes of whipped cream so I was thinking what else could I do with it besides the usual pasta sauce and burnt cream cheese cake. The I remembered this old recipe – it’s the easiest cake in the world as you don’t even have to bake it, takes only 5 ingredients and tastes splendid! I layered this with fruit cocktail, but you can put anything you want to dress it up – try brandied cherries and rum raisins – that would be my dream indulgence, topped with fresh berries!
Ingredients
3 cups of whipping cream
1/2 cup icing sugar
1 packet digestive biscuits/oreos
vanilla essense
1 can fruit cocktail/ fresh berries/whatever strikes your fancy
Method
Line a tray with baking paper, no need to use any butter to grease the tin itself so that it’s easier to remove the cake later. I used a 9x5in loaf tin so that it would be easier to cut the cake later, but you can use a square or round mould too, that would be fine.
Whip the cream together with the icing sugar and vanilla essence until you see stiff peaks. Be careful not to overdo this or you might end up with froth and watery mushy which would be disastrous.
Start by spreading a thin layer of cream at the bottom to hold the cake, then arrange your digestive biscuits for the second layer. Break up the biscuits to fill up the loose holes. It’s OK if you miss some parts, doesn’t have to be perfect. Add a layer of cream and then a layer of fruit cocktail/berries/ berries with jam. Add another layer of biscuits on top and repeat the process until you get about 4 biscuit layers, ending with whip cream on top.
You can garnish the top with some more fruits, or chocolate chips or berries. Keep in freezer for at least 4 hours or overnight. Ta da!!!! Your cake is done!
I know some people can eat the same thing day after day, but I get tired of ordering the same food by day 3. To cut the monotony, Tiger Beer, the champion of Asian street food, is adding more pizazz to mealtimes with its Tiger …
John Walker & Sons celebrates 200 years of exceptional craft and whiskies with the John Walker & Sons Celebratory Blend, honouring the past which began when John Walker first threw open its doors to a small grocery store in Scotland. It was this that set …
To mark the holy month of Ramadan, EQ’s Citarasa Nipah offers a dizzying selection of food, extending the hospitality to include dishes from the neighbouring South-East Asian region too.
Executive chef Hafizzul Hashim displayed his prowess at cooking up an amazing range so much so that one would be hard-pressed to say ‘Can’t find what I like’.
We started off with Bubur Lambuk, suffused with fish, a great way to break fast. Nipah’s version had a slight sourish edge which elevated the flavour of the savoury congee. I would have happily taken more except there were other goodies waiting for me.
The cold starter – a choice of seafood – came with a fresh selection of prawns, oysters, mussels and clams, and the array of salads was impressive as it wasn’t just Western garden greens or traditional Malay-style Urap Pucuk Manis, but a rich variety of appetizers from Laos, Vietnam, Cambodian, Thai and Indonesia as well as Peranakan cooking, providing a wide spectrum of differing textures and tastes.
I confess I have a weakness for mamak-style Sup Kambing…. During the preview, they had the chicken version instead, and it doesn’t disappoint as the strong mix of herbs and spices were nicely balanced and gave the soup a smooth savoury heartiness.
Launching into the buffet was a problem, in a good sort of way, as there were so many temptations that attracted the eye that it was really hard making a choice. But someone’s gotta do it so … among the options that found their way to our table included Asam Pedas Ikan Tenggiri, Itik Salai Nenas Kari Merah laos, Kari Siam Daging Rusuk (Masaman Curry), Gulai Nyonya Udang Nenas and Rendang Daging to complement rice as well as Briyani Gam Daging (lamb). I hear the signature Kari Laksa Nipah is a proven hit as well.
All of them were good but if I had to choose, my personal favourites would be the Gulai Nyonya Udang (prawns) which had a delightful mellow richness and the Asam Pedas Ikan Tenggiri that displayed a piquant depth to the gravy unlike conventional Asam Pedas dishes which just give off sharp acidic and spicy notes.
The Briyani was excellent, infused with the fragrance of spices, revealing bits of tender lamb as you dig more into the treasure pot of rice, making me break my no-carbo rule. Although I was already stuffed, the Otak-otak called out to me – the smooth, creamy blend of rempah and coconut milk ensconcing fish and other seafoody bits was definitely worth the extra calories. A common streetfood, simple yet enticing, the Kangkung Sotong was also very good.
Of course, there were the usual all-season crowd-pleasers of roast lamb, satay, barbequed and grilled meats, yong tau foo, cucur udang, vegetable tempura and well, the list goes on. But if you have no more space to put away more, you must make way for the biggest distraction at the end of the buffet line – the desserts. Besides local traditional Malay kuih, Nipah has tried incorporate local fruits into its desserts as well such as luscious durian choux, ciku cheesecake, pineapple tartlets and Nangka cake.
Signature tiffin carrier sets from EQ are also available, containing rice, signature dishes and acar at RM128 or RM508 for 5 persons. The tiffin carriers without food retail at RM78 and RM98.
Explore the diverse flavours of South-East Asian classics at Nipah from 7pm to 10.30pm daily from now until May 12, 2021 at RM188/adult. Children between 6 and 12 get 50% off.
Add: EQ, Equatorial Plaza, Jalan Sultan Ismail, KL. For reservations, call 03-27897839/012-278 9239.
Here’s the thing about wines bars. While many may have a pretty decent selection of wines and some even offer top notch vintages, food, however, is often relegated to being no more than just a side attraction, with just small bites or the predictable cheese …