My recipes are being featured in Y3K magazine

I couldn't believe one day my recipes are being featured in a magazine !! After blogging for several years and sharing hundred of recipes, this is first time ever my recipes are being featured in a magazine. My recipes are being featured in the Y3K recipes magazine issue 72 (May-June 2013).

I am sharing six easy home cooked recipes in this issue, some already on the blog but some are new:-

1. Homemade fluffy pancake - an old recipe on my blog
2. Deep-fried stuffed tofu puff with cabbage - a new recipe that I learnt from Bali trip
3. Japanese Miso Clams - my family love Japanese foods, this is a new dish that they love so much
4. Udang Masak Merah- modified from my earlier Ayam Masak Merah recipe
5. Hokkien Stir-fried white rice sticks - a yummy simple Hokkien style of stir-fried noodles
6. Chicken Cottage Pie- a well received pie recipe among my family and friends

If you would like to learn these recipes, please get a copy of Y3K issue 72 from the nearby bookstores.
I will share these new recipes a bit later.

Thank you Y3K publisher for this feature !

Taste the good life with OZGANICS

Thanks to Veron ( Quay Po Cooks) for extending the invitation of a cooking demo that was featured as "Celebrating with Organics this Christmas Season by Ozganics founder Anni Brownjohs to me. It was held in the Pantry at Jaya Grocers Empire Subang. I also brought my daughter along and now she is becomimg my blog's assisstant ^_^.
After attended this organics cooking demo, i just realized that we can also prepare a meal that using 100% of organics products, from cooking oil, herbs, spices, meat, vegetables and seasonings. Frankly i have very little knowledge of organic products, i only know organic vegetables and do buy them to cook sometime. I didn't know we can have organic spices and seasonings too to add into our cooking, so we can have completely organic meal..
I find OZGANICS products make cooking of organic foods more simplicity and convenience. We just need to add OZGANICS's range of products like sauce, dressing and marinades into few other organic ingredients, then we can have a completely organic healthy meal at home.

Anni Brownjohns prepared few organics dishes for us , and she also discussed the benefits of eating organics with us.

Chef Ryan Khang was assisting Anni in this cooking demo. The first dish was Thai Pumpkin Soup.

We found this soup was a bit less salty and told by Anni that she did not add salt into this soup. Later we learnt from Anni that salt is not an organic product. Organic products are produce that must grow from soil.. So you know we Asian people like stronger taste, later we request for soy sauce to add into this healthy soup, but of course is organic soy sauce, hahaha..

Below i share with you the Thai Pumpkin Soup recipe:-

Thai Pumpkin Soup

(recipe by OZGANICS)

1tbsp olive oil
1 brown onion, coarsely chopped
1.2kg butternut pumpkin, peeled, seeded and coarsely chopped
1 litre (4 cups) chicken or vegetable stock
1 jar OZGANICS Thai Red Curry Simmer Sauce
Squeeze of lime juice
Finely diced coriander for garnish

Method
1. Heat olive oil in a large saucepan over medium heat.
2. Saute onion in oil, stirring, for 5 minutes or until golden.
3. Add pumpkin and stir to coat-saute until slightly browning
4. Add water, simmer for 20mins or until pumpkin is soft
5. Use a stick blender to blend until smooth
6. Stir in OZGANICS Thai Red Curry Simmer Sauce
7. Add lime juice to taste
8. Serve in bowls and top with fresh coriander

  

Chef Ryan also shared with us Organic Sprouted Multigrain Bread. He was using wheat berries, i was not sure what is wheat berries, after he shown to us and i realized that wheat berries is " Mak Chou" that we usually use to make dessert soup..

Chef Ryan gave this bread good knead..

Shaping the dough

incorporate mixture of good seeds..

Oh, this bread is super good, healthy and nice aroma!! I am going to make this and will share recipe soon..



This bread also perfectly goes well with Morocca chicken with lemon and olives, check the recipe here

It was also served with Quinoa



Again my 1st time tried organic Quinoa (sorry, i very kampung, i am new to a lot of Western foods, hehehe)....Thought this was quite nice with nice bites..

 Yen of Eat Your Heart Out enjoying a piece of nice bread..

Last, Anni prepared watermelon and Feta salad for us..I am glad that i able to taste all great organic foods prepared by great chef like Anni ...

Anni also add these three difference dressing into this salad

Ya, also Thanks to Veron brought for us this yummy homemade puff..

Veron in the class..

Before end of the demo, Anni also shared with us on how to identify a certified organic product

Check out the label, see the logo look like a leaf, this is Australian certified organic food chain...another important point highlighted by Anni was even the product has the certified logo but the logo must carry with serial number..



For those who wants to know more Ozganics range of products, you may want to visit http://www.ozganics.com.au/index.php. You also could find some nice recipes there..


If you are interested in attending the cooking demonstration and learn some healthy Christmas dishes from Anni, you may contact the Nourish team at 016-2001806 or via email at nourish.enquiry@gmail.com

Ya, i also like to recommend you to get a bottle of Ozganics Fig spread, it was good to spread on a slice of healthy bread. Sorry i was busy eating and forgot to take the picture, you may hop over to Yen of Eat Your Heart Out to check the picture and also she is going to share a nice recipe soon- roast chicken with Ozganic's honey, soy and garlic marinade, served with a fruity couscous.

I enjoyed this fun and informative afternoon together with few food bloggers, Ping of Ping's Pickings, Shannon of Just As Delish, Yen of Eat Your Heart Out, Veron of QuayPoCooks, and Esther of The Fuss Free Chef, nice meeting with you all !!

Launch of Imbi Palace Group Rebranding 皇宫海鲜酒家

Did you ever see a mountain of dried abalones before? I just seen it when i was invited to the launch of Imbi Palace Group Rebranding dinner. I was honoured to be invited as Palace restaurant is one of my favourite Chinese restaurant, I like to visit their branch at Klang, Klang Palace.

Earlier this year, they closed down their outlet on Jalan Imbi to make way for the development projects in the city. That was their first outlet, the place where it all started. Their management do not want Imbi Palace just gone this way and after some thought they decided to change their company name to Imbi Palace Group. So Imbi Palace Restaurant history and heritage will continue to live on in the company name. With the new name, a new logo now represents the restaurants. As with the previous logo, the corporate colour is Gold. Gold represents the gold standards adhere to in the food, in terms of taste and quality and service excellence. The Chinese calligraphy stroke in the new logo stands for culture, tradition and art.
Their restaurant specializes in Cantonese food with a wide range of 'live' seafood, HK dim sum and barbeque, Lanzhou 'la mien' and Cantonese porridge and noodles. The noodles are specially imported from Hong Kong to give an authentic taste.

Speech given by the chairman - KMN Mr. Lum Tuck Loy

Official launch of Imbi Palace Group Rebranding by Mr. Lum Tuck Loy and Mr. Chin Hon Yin (Executive Director)

  

Guests to take home this yummy snowskin mooncake as souvenir..

There were few cooking demo presented to the guests..

Chef slicing the crispy Golden Peking duck

Pan fry stuffed scallops

chef show to us the cooked abalone

Hand making ramen

shaving noodles

making snowskin mooncake

Ok, now dinner time..

1st Dish:
蟲草花鲜螺头燉花膠汤

Double Boiled Cordyceps Flower with Top Shell & Fish Maw

-a very healthy and nutritious soup. It helps improve skin complexion, nourishes our Yin, and cleanses our kidney.

2nd Dish:

堂片北京鸭

Crispy Golden Peking Duck

-Peking Duck is popular duck dish from Beijing that has been prepared since the imperial era. Today, it is considered one of China's national foods.

This dish is appreciated for its thin crispy golden skin with just the right amount of meat. To enjoy this dish, take the skin and meat, add some scallion and our specially prepared hoisin sauce and wrap it in the home-made thin pancakes called Momo at your table. If you do it right, when you bite into it, the juices from the meat will trickle between your finger tip.

3rd Dish:

堂煎百花鲜带子

Pan Fried Stuffed Scallops

-They chose the finest scallops from the icy cold waters of Canada. This is combined with Banana Prawns from the Gulf of Carpenteria. The scallops are stuffed with fresh prawns to create two distinct flavors and aromas.

4th Dish:

白菌汁菇菇鸡

8 Treasures Truffles Chicken

-For this particular dish, the chicken is prepared by stuffing 8 different types of mushrooms that has been infused with truffle sauce. The entire chicken is hung up to roast to bring out the rich flavor of the chicken meat while maintaining a crispy skin on the outside. Due to the “hanging”, you will notice that the neck of the chicken is longer than usual, and that is how the name, Kookoo chicken comes about.  

5th Dish:

烧焗西班牙排骨

BBQ Broiled Spanish Pork Ribs

The ribs are from the Spanish Iberian pig, which is known for its nutty flavour, and its delicate melt-in-your-mouth marbling. The Iberian pig’s diet of acorns gives it a uniquely tender, rich and rosy meat.

6th Dish:

鲍汁南非18头干鲍

South African Dried Abalone

-The South African Dried Abalone looks like a golden ingot that signifies wealth and prosperity. Harvested from the unpolluted seas off the coast of Hermanus, the quality of the abalone is assured because they follow international Food Safety methodology, that is, the HACCP (Hazard Analysis Critical Control Points), in its preparation process. Notice the texture of the abalone is sticky, rich and chewy.
The word 18-head is a measurement unit in Chinese kitchen for the size of the abalone. This means you get 18 pieces per 600 gram – which is a very large abalone. They normally sell this for RM168, but for their promotion period, you can have this at RM88 per piece – while stocks last.

7th Dish:
兰州刀削拉面

LanZhou Knife Shaved Ramen

-This is a delicacy from Lan Zhou, GanSu, China and is a heritage food enjoyed for generations. The Ramen is shaved off a ball of dough and as such none are identical, and it was served in a pickled vegetable soup.

8th Dish:
鸭丝素炒拉面

Braised Noodle with Duck Meat

Peking duck is generally served in two different styles, the first is the crispy duck we had earlier and the second where the duck meat is braised with noodles.

9th Dish:
冰皮月饼

Snow Skin Mooncake

9th Dish:
椰皇布丁

Coconut Pudding

- silky smooth and refreshing!

I also recommend you to like them on their facebook page as well as joining their contest! Facebook: https://www.facebook.com/ImbiPalaceGroup

FACEBOOK CONTEST: TAG A TABLE OF TEN CONTEST

Contest Period : 3 – 23 September 2012

1st Prize : 1 x RM1,988 meal voucher for 10
Consolation Prize : 5 x RM756 meal voucher for 10

 Current they have 4 outlets:

1. Mutiara Palace Restaurant, Mutiara Damansara

2. The Klang Palace Restaurant, Centro Mall, Klang

3. Grand Palace @ Pavilion

4. The Jaya Palace Restaurant, Menara LYL

There will be a new outlet next month:

Palace @ Setia City in Shah Alam with banquet facilities of over 250 tables

** picture courtesy from Mantra Interative