Malaysia Kitchen – Good Food And Wine Show 2011 – Part1

Malaysia Kitchen was one of my favourite stands where they hosted a good line-up of shows and showcased a number of fantastic Malaysian chefs and dishes. Malaysia Kitchen is all about promoting Malaysian food in Australia and yes we enjoy the food. Behind the stand they were sampling some really nice beef rangdang, hot Malaysian tea & roti bread from two very popular Malaysian restaurants in Melbourne.
Chillipadi Mamak Kopitiam (Flemmington) – How cute are the Chillipadi boys (Friday and Sunday session) – Been to the Chillipadi Mamak Kopitiam restaurant in Flemmington and I loved it (here’s my post on them – Chillipadi Mamak Kopitiam)

Chai Restaurant (Carlton) – The line was long for this but was worth the wait (Saturday session) – Need to try this restaurant out.
Another highlight was watching Cheong Liew whip up a few dishes. Would of loved to taste them, they looked delicious. I was sad to miss out on seeing Adam Liaw as I really enjoyed watching him cook on Masterchef but I’m glad some of the other bloggers were able to do a post on him (Food Rehab)

Spending my time at the Malaysia Kitchen stand fired me up for my trip next week to Bangkok and Philippines, will be doing a 1 day stop-over to Kuala Lumpur. Can’t wait for the hawker style food in KL!!! (If I can, I’ll be posting my foodie and travel adventures on the go)

Anyways, I couldn’t stay at the stand forever so on with the show. See the rest of my review on the Good Food And Wine Show 2011 here.

Hazelnut Chocolate Pudding with Candied Orange Zest and Creme Chantilly

What mouthful to say but what a mouth watering dessert.

I decided to cook-a-long with George on Friday and boy did I get my hands dirty. I prepared all my ingredients, measured up all that was required and had all the cooking utensils, bowls and appliances ready.

The time to start finally came and George didn’t waste any time and started mixing all the ingredients for the hazelnut pudding. I tried to keep up, although I had limited viewing angle to the TV but I still somewhat managed to keep up. Luckily a TV commercial came up and I was able to just catch up and place the pudding in the oven with the chocolate sauce sitting on top of the pudding. Then came the orange zest and Creme Chantilly.

The orange zest was fine but having to watch that and not let it burn on the stove whilst whisking the creme Chantilly was a bit hectic and I found myself almost over cooking the zest but unfortunately over whisking the creme Chantilly.

Platting up was fun although the zest was quite warm and it melted my Creme Chantilly, so I had to take the picture quickly. It was fun but at the same time messy and hectic. I would love to try this dessert again, although at my own pace.  Recipe from Masterchef Cook-A-Long.

Lesson/Tip – Bamboo Steamer and Wok Ring

All, lesson-tips |

November 9, 2010

| Lesson/Tip – Bamboo Steamer and Wok Ring

Steamed dumplings are best cooked in a bamboo steamer. I learnt a new valuable tip when using the bamboo steamer in a wok. If your 1. wok is quite wide and large and your 2. bamboo steamer sits fairly close to the bottom of the wok, then there won’t be enough water for the steam to rise into the bamboo steamer. So what you need is this little contraption called a 3. wok ring. 4. You place the wok ring in the wok and place your bamboo steamer on top of the wok ring. What this does is keep your bamboo steamer high enough to have water sit underneath it to boil and the wok ring has holes on the side for water to come in and out of, making it perfect match for your wok and bamboo steamer.

You place the wok ring in the wok and place your bamboo steamer on top of the wok ring.