Thursday, October 19, 2017

Recipe: Baby spinach, avocado and strawberry salad with Rib Eye Steak

When we're in the Scotland, we eat quite a lot of steak... Aberdeen is afterall the home of the Angus cattle (aka Aberdeen Angus). You can easily pick up a good steak cut from any supermarket (we usually go for rib eye or sirloin) and it makes a really quick dinner.




In the summer months, we like pairing our steaks with a fruity salad, such as this one consisting of baby spinach, avocado and fresh strawberries that we picked from the farm. Absolutely delish! This salad is also great eaten on its own for a light lunch ;)




BabySumoKids enjoying their steak dinner in the tent



Baby spinach, avocado and strawberry salad with rib eye steak
Recipe by Baby Sumo
Preparation time: 2-3 minutes
Cooking time: 4-5 minutes
Serves 2

Ingredients
90g baby spinach, washed and spun-dry
1 ripe avocado
4-5 strawberries, sliced
Parmesan cheese (optional)

For the dressing
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tbsp honey

2 rib eye steaks (about 250-300g each)
2 tbsp extra virgin olive oil
Maldon salt and freshly ground pepper


1. Clean the steak under running water and pat very dry with kitchen towel. Season both sides with pepper and rub with 1 tablespoonful of oil.

2. In a large grill pan over high heat, add 1 tablespoon of oil and wait until the pan/oil is smoking hot. Place the steak in the pan, and start your timer. Every minute, flip the steak. Cook to desired doneness - a 300g 1 inch steak will take about 4 minutes for medium doneness.

3. Remove steak from pan and allow to rest for 5 minutes. Season the steaks generously with Maldon salt.

4. In a small bowl, place the dressing ingredients and mix well. Season with salt and set aside.

5. To pit the avocado, first you need to find the stalk and remove it. Hold it horizontally, with a knife through the centre until you hit the seed then move the knife in a circular motion until you go all the away around. Twist the avocado halves in opposite direction and it will come apart easily into 2 halves. Sink the knife into the avocado seed and remove. Remove skin and then slice the avocado into thin slices or chunks.

6. Place baby spinach, avocado and strawberries in a bowl and pour over the dressing. Toss well. Garnish with Parmesan cheese.

7. To serve, place salad and steak on a plate. Serve with Maldon salt.



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Wednesday, October 18, 2017

Royal Kashmir Indian Restaurant, Aboyne, Scotland

Aboyne was the last stop we made during one of our road trips; it is a village in Aberdeenshire about 45 minutes drive from Aberdeen. There is a really nice play park at The Green so the kids amused themselves until it was dinner time.

We decided to have dinner at Royal Kashmir Indian Restaurant. Indian is one of our favorite cuisine to have in the UK, they do it so well here.



To start, we had the poppadums (£3.20 for 4), nice and crispy. They are served with mixed pickle, spiced onions and mango chutney.

Before long, our mains arrived. We had the Lamb rogan josh (£9.95), from the Golden Oldies selection. One of our favourites, this was not too spicy, creamy with tender chunks of meat.




If you would like to try making this at home, have a look at this recipe here.




We also had the Desi Korma, one of Chef's special creations (£12.95). This is a classic dish served at Bangladeshi weddings, with a mild and buttery taste so it's perfect for kids. Very good recommendation from our server. To go with the curries, we had a peshwari naan (£4.75), garlic naan (£3.75), pilau rice (£3.50) and aloo gobi. A hugely satisfying dinner, with great service.









Here's wishing all who are celebrating, a very Happy Deepavali!


Opening times: Sun-Thurs 5pm - 11pm; Fri & Sat 4.30pm - 12.00am

Location: Royal Kashmir Indian Restaurant, Ballater Road, Aboyne, AB34 5HT, Scotland, United Kingdom.

Tel: +44 (0) 1339 886664


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Tuesday, October 17, 2017

Pandan, the new Food Trend and Making Onde-Onde

Have you heard the news about the latest food trend about to hit UK and US? Yup, apparently pandan is set to overtake avocado and matcha, according to Nigella Lawson.

A common ingredient in Malaysia, we use pandan to make all sorts of local desserts aka kuih such as kuih ketayap, kuih seri muka and onde-onde. We also use it to make pandan swiss rolls and pandan chiffon cakes, pandan kaya, mooncakes as well as a natural food colouring. When making Malaysia's national dish, nasi lemak, we also add pandan leaves to the rice for extra fragrance.

***

Earlier this week, BabySumoKids made onde-onde for our teatime snack. Such trendsetters, these two! :P  For this local dessert, we use pandan essence or extract. So if you can get your hands on a bottle of that, try this easy recipe, guaranteed to please.




BabySumoKids did a great job making all these onde-onde, all by themselves ;) I'm super proud of them for demonstrating such confidence in the kitchen.



Onde-onde in a halved coconut shell bowl ;)






For the onde-onde recipe, please visit this page.

You can watch BabySumoKids make them on my IG account or via this YouTube recipe video.





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Monday, October 16, 2017

Hwa Ga Korean BBQ Buffet, Taman Desa - RM30+ only!

Last week, I was craving for Korean BBQ (again!)... we didn't want to go too far since Hubby wants to get home in time to catch his football match so we decided to try the newly opened Hwa Ga at Taman Danau Desa. Hwa Ga has various other outlets around Klang Valley, however I have never tried any of them before so we came here without any expectations.



We arrived around 5.10pm as the stated opening time on their FB page is 5pm, however when we arrived they said that they needed about 30 more minutes to prepare before opening. We almost abandoned the idea of having a Korean BBQ dinner but the craving won. :P

Since we were early, service was pretty attentive. The place got really busy after 7pm and almost all the tables were filled by then. They offer 3 different menus- a la carte, a buffet for RM45+ (whereby you can order many types of Korean BBQ and Korean dishes to try) and a buffet for RM30+ (opening promo whereby you get unlimited pork belly and pork neck only). Both buffets have a limit of two hours dining time, but you can order as much as you want between that time.



Since our intention was to eat MEAT only, we decided to go for the RM30 offer. We were promptly served six types of ban chan, which are refillable. They were pretty decent and we especially enjoyed the kimchi, zucchini and beansprouts. For the first round, we had the pork neck and pork belly. I would not recommend the pork neck at all, as the meat was really tough and not enjoyable. However, the pork belly cut was good, and we had another serving of this.


Check out the difference between this and the photo on the menu




When we started cooking, the server put a piece of greaseproof paper on the grill before placing the meat. I found it really bizarre and questioned if the meat could cook properly. Thankfully it did, especially the pork belly which was more fatty and it could still brown nicely. I think the reason why they do this is because it's a buffet and they don't change the hot plate for you, so maybe the greaseproof paper stops the pork from sticking to the hot plate and prevents the residue from getting burnt.





I am quite happy to return and pay RM30 and eat all the pork belly that I want. The onion and mushroom cooked in the pork belly fat is very delicious too. You will need to cook your own meat here, but it's not a difficult task. Unlike many other Korean restaurants, they do not serve complimentary water. Other than that, I would say it's a good deal.



Opening times:   11am - 3pm; 5pm - 11pm daily.

Price: Lunch RM28+ for adult, RM18+ for child, Dinner RM30+ for adult, RM20+ for child. Total bill RM72.30 for 2 adults, inclusive drinks.

Location: Hwa Ga Korean Restaurant, 24G, Ground Floor, Jalan 5/109G, Taman Danau Desa, Kuala Lumpur.

Tel: 03-6261 3126



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Sunday, October 15, 2017

Vanilla Mille Crepe Cafe, Paradigm Mall

Located in Paradigm Mall, Vanilla Mille Crepe Cafe is the place to go, for your mille crepe cravings. There are 12 flavours to choose from - we had the Bamboo charcoal, Tiramisu and Oreo cheese. Each slice costs RM13.90. Our favourite was the Bamboo Charcoal - the flavours and texture was just great and everything you want to find in the perfect mille crepe. For some season though, the Oreo cheese did not cut as smoothly as the other two, and the layers felt a little more rigid.



Cappuccino RM8.90



Tapau-ed the Bamboo Charcoal home .. so yummy!

Opening times: 10am to 10.30pm daily.

Location: Vanilla the Mille Crepe Cafe, LG42, Paradigm Mall, No. 1, Jalan SS7/26A, Kelana Jaya, Petaling Jaya, Malaysia.

Tel: 03-7887 9873


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Saturday, October 14, 2017

De Bortoli Wines & Chef Adam Mead at Graze, Hilton Kuala Lumpur

There's no better way to spend Friday evening, than sipping great wine paired with delicious food, in the company of your favorite person. 

Head Chef Adam Mead from Locale Restaurant at the renowned De Bortoli Winery is in town for a 3-day stint at GRAZE in Hilton Kuala Lumpur. Last night, we had a most enjoyable evening, wining and dining to Chef Mead's signature dishes paired with the best wine selections from De Bortoli Winery in Yarra Valley Australia. 



Hailing from Queensland, Chef Mead specialises in classic Italian cuisine.  He will be showcasing some of his signature dishes in Kuala Lumpur this weekend; diners will be presented with quality produce cooked skillfully whilst maintaining the natural flavours.


We were greeted by the front of house, ushered to our table and promptly offered some of De Bortoli's finest bubbles, the Rococo Premium Cuvee N/V, to whet our appetite for a great evening ahead.

We selected six different dishes from the a la carte menu to make up our 3-course dinner each, in order to sample as many of the guest chef's creations as possible.  The 3-course dinner with wine pairing is priced at RM250.

To start, we had the Kingfish carpaccio (RM96) and Squid Ink Fettucine (RM128). Kingfish is cured with Pinot Gris and served with radish, white anchovy and lime - zesty yet delicate, it was definitely appetizing and made me look forward to the next course. Hubby's fettucine was more robust in flavour, featuring crab, swordfish, zucchini, chilli, garlic and bottarga. So good, we wiped up the sauce with the equally excellent in-house bread.






The Grass-fed Scotch fillet (RM185) was grilled to perfection, medium rare inside with the smoky char-grilled exterior that Hubby craves.  The bold La Boheme Act 4 Gamay Syrah '15 was a perfect accompaniment for the hunky steak.  The semolina gnocchi and pepperonata added interesting textures and flavours to the dish; my carnivorous partner-in-crime wholeheartedly approves of his choice of main.





My choice of main proved to be exceptional too. Duck (RM145), prepared in two ways is the star of the dish. You get confit of duck leg as well as roasted duck breast on one plate, both executed perfectly and complemented well by the cauliflower puree, baby carrots, wiltlof and jus. It was simply a joy to savour. I chose to have the La Boheme Act 1 Riesling '15 which was fruity and easy to drink.




The multiple award-winning Noble One Semillon Botrytis '10 was served with our dessert course. This sweet dessert wine was rich and syrupy, with lovely caramel notes. I opted for the lighter Panna Cotta with fresh berries (RM38) while Hubby went for the richer Hazelnut chocolate fondant (RM38), with nougat, vanilla gelato and hazelnut praline.







We had a really fantastic meal here at Graze, with superb dishes and wine. Special mention must be given to the stellar service staff, who were professional, attentive without being obtrusive and were knowledgeable about the wine and food. Thanks Hilton Kuala Lumpur for having us!

Chef Adam Mead will be serving his Dinner Menu tonight. Choose a la carte or go for the 3-course with 3 glasses of wine (RM250 nett), 4-course with 4 glasses of wine (RM300 nett) or 5-course with 5 glasses of wine (RM350 nett).


The A la Carte Dinner Menu



Pork-free.

Opening times: Lunch (Mon-Fri) : 12.00noon to 2.30pm; Brunch (Sat & Sun): 9am to 3.30pm; Dinner : 6.30pm to 10.30pm daily.

Location: Graze, Hilton Kuala Lumpur, 3, Jalan Stesen Sentral, Kuala Lumpur Sentral, 50470 Kuala Lumpur.

Tel: +603 2264 2596 / 2592

Website: www.life.hiltonkl.com

GPS Coordinates: 3.135685, 101.686524


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Friday, October 13, 2017

Creating Cooking Magic with Play-Doh

Did you grow up playing masak-masak with your siblings and friends? I did, and it is one of the most vivid memories I have of my childhood. BabySumoKids love it too, especially when they get to role play and pretend that they are restaurateurs and chefs for the day.

Welcome to CD Restaurant, where #HappyFood is created ;)

Over the last couple of weekends, the kids have been busy cooking up a storm in their pretend restaurant / kitchen. New additions to our little chefs kitchen are the Play-Doh Kitchen Creations  Magical Oven and Sizzlin' Stovetop. It was really fun watching them conceptualise their restaurant, from deciding their menu to making one, setting the tables (complete with flowers and table mats!) and then playing the role of waitress - chef - cashier.




The Magical Oven set comes with various attachments to make muffins, pizzas, crazy cakes, pies and more. Our favorite was, without a doubt, making the muffins. The dough is placed under the muffin tray, and as you push the lever down on the oven, the muffins will rise... just like when you're making real muffins! So realistic. When the muffins have finished "cooking", the oven makes a "ding" sound to let you know that it's ready.

Once it's ready, you can also make muffin cases using one of the molds and then serve them on plates. Chef Daniel likes them rustic and serves them on the muffin trays, with a few decorations on top. There's just so many ways you can decorate and serve them, leave it up to your child's imagination to be creative. Watch Chef Daniel in action in this Instagram video.





Our favorite part is watching the muffins rise! 





CD Restaurant Menu



Meanwhile, Chef Chloe busies herself with the Sizzlin' Stovetop. Her customers (aka mummy and daddy) have just placed their orders for sausage and eggs as well as a medium rare steak. Using the cutters, she cuts out the shapes of the egg and steak and then cooks them in a frying pan over the stovetop. As soon as the pan hits the stove, the stove is activated and gives out a sizzling sound as she pretends to cook. So much fun! Watch Chef Chloe in action in this Instagram video.





One fried egg, coming right up!


Chef Chloe makes the best fried egg!



Meanwhile, Chef Daniel busies himself with a fish and chips dish. Frying the fish to crispy perfection on the Sizzlin' Stovetop.


Rolling out the dough for making chips. There is no mold for chips, so he uses his imagination to create the chips.


How would you like your steak, ma'am?



There are more moulds on the underside of the plates as well as on the Magical Oven and Sizzlin' Stovetop.


The dishes that BabySumoKids whipped up for us. Thank you BabySumoKids for the lovely "meal"!



What a feast - sausages and egg, soup, two types of pasta, fish and chips, muffins, spinach ravioli, pizza and steak!


Since it was a couple of days away from Mid-Autumn Festival, the kids made us mooncakes too... can you spot them?


Another day,more fantastic food creations.



Play-Doh playtime goes hand in hand with role play. Through Play-Doh playtime, your child can learn and develop lots of different skills.  The Kitchen Creations products enabled our children's mind to run wild with the endless possibilities for creating food.  Based on the menu the kids created, we made our choices and and after taking our orders our little chefs proceeded to make all the items we selected. Shaping the dough can help the kids develop their fine motor skills.

After the food creation process was completed the role play continued as our children changed their roles from chefs to front of house and cashier respectively.  Communication skills and mathematics skills are also displayed during our Play-Doh playtimes.



Do share your creations on Instagram via this hashtag #PlayDohMY, I'd love to see them!


For more information on the Magical Oven and Sizzlin' Stovetop, please visit www.playdoh.com.





If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or Dayre for daily updates. Thanks :)

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