Thursday, May 19, 2016

Buka Puasa Buffet @ Bijan Bar and Restaurant


Selera Ibunda Buffet




Bijan Bar & Restaurant has garnered such a name for their fine Malay cuisine that many flocks to the restaurant for a taste of scrumptious Malay dishes cooked the authentic way and injected with a touch of modern touch through its ingredients and presentation. Set in beautiful ambiance of mixed Malay heritage as well as modern contemporary touches, the restaurant is located in the bustling area of Jalan Ceylon.


Every holy month of each year, Bijan has a tradition of serving up a kaleidoscope of authentic Malay dishes for Buka Puasa. This year, Bijan’s Sous Chef Mohd Shawal and his culinary team will be taking diners down the memory lane and stirring up fulfilling memories of some almost forgotten dishes of the yesteryear recipes handed down over the generations.


Food here is consistently delicious and besides their list of amazing dishes, one simply must remember to save some tummy space for their desserts. Previous year, I also had the most delicious Laksam at Bijan that I am still craving for today.


Themed Selera Ibunda Buffet, diners can expect a delicious buffet spread with daily rotation of 5 specially tailored menus. The buffet spread include grill stations and live-cooking stalls that serve the different ‘panggang’ items and many more of other old favourites. Here are some signature dishes to look out for during the Selera Ibunda Buffet


Appetizers are plenty and one may even find it hard to stop going back for seconds. We had signatures of Cucur Udang, Ayam Bungkus Kelapa Manis, Daging Bungkus Kukus, Sata Trengganu and more.



The Cucur Udang is superb with crispy fluffy balls of tasty batter with prawn and vegetables. The Ayam Bungkus Kelapa Manis and Daging Bungkus Kukus are truly unique and has a soft and savory kuih texture with a delicious filling of beef or chicken. Savor this hot and it’s irresistible!


There is also Sata Terengganu or savory fish mousse, just like how it’s made back at the small kampungs in Terengganu.


There is this unusual Ubi Rebus Getuk dengan Jagung dan Kelapa that tasted pretty interesting with its sweet and savory flavour.


More treats of Ketupat and Nasi Impit to be savored with Sayur Lodeh and my all-time-favorite classic Roti Jala and Kari Ayam.


Moving on to mains, the dishes here are one of the best that I have tasted in Malay cuisine in the city.


Rendang Hitam Tok Wan looks exotically dark but rest assured, its jam-packed with well-balanced spice flavours. The beef is so tender and cuts easily with a fork. Cooked for hours till tender and tasty, there is also a good dose of creamy notes. Simply delicious!!


The Gulai Lemak Daging Salai Jantung Pisang looked really enticing at sight with its chargrilled beef cooked to medium pink. It is served on a very rich and creamy heart of banana curry.

Another crowd pleaser was the deletable Rusuk Kambing Masak Hitam. Lamb ribs cooked in dark sticky and unctuous spice sauce was so good that it was the first dish to be polished off among the buffet. So tender, moist and tasty, there is a delicious balance of savory and sweet flavours in the lamb ribs that makes it so ravishing on the palate.



Bijan has many curries and each one is very different in its own unique blend of ingredients. There is this very creamy Masak Lemak Udang Nenas that offers a harmonious blend of savory, sweet, spicy and tangy flavours. The prawns are cooked just right and has soaked up all the flavours of the curry too.


The most unique dish of the buffet was the Ikan Kurau Cili Padi Pisang Kapas. Thick cuts of Kurau fish is cooked in turmeric infused creamy curry sauce that is spicy and sweet. There are pieces of sliced banana that tasted almost like potato. The dish is very unique and only this special pisang kapas can be used to produce the flavour and texture of this curry.


There is also the classic Ketam Masak Cili where flower crabs are drenched in a sweet and spicy chili gravy.


Though the Sotong Sambal Hijau has squid that is slightly on the tougher end but the flavours are so good, one may not even mind the slight chewiness of the squid. I enjoyed how the squid has such a robust sweet and savory flavour that makes me want to eat more of it with rice.

Opor Ayam is great for those who enjoy spices but not the heat. Very creamy and luscious, the Opor Ayam may looked quite pale white but once you had a taste, you will enjoy how the flavours of the dish is so subtle and yet enticing.



Pucuk Paku Cendawan Sisir has a wild pucuk paku cooked ‘lemak’ style with a type of mushroom called Cendawan Sisir. It’s quite a well-known Malay dish and this version also has some prawns thrown in for luxe measure.


The vegetable dish that was the first to finish was the tasty Kailan Ikan Masin. Kailan cooked with the moreish salted fish and some chili was so good that you might just eat more rice just to eat more of this salty and piquant vegetable. I know I did…


Sayur Lodeh is also available to be savor on its own or with Nasi Impit or Ketupat.

Bijan offers few types of rice on their menu so diners are assured that there will be different types of rice to go with all the main dishes. There was the Nasi Minyak, a spiced fragrant rice that is usually served with acar and fruit relish.



Nasi Kerabu Biru is some sort of a salad rice dish that has lots of raw vegetables in the rice to give it a unique texture. The rice is great to go with all the heavy curries as there are plenty of raw crunch from the vegetables to balance up the meal.


Though there are many sambals in Malay cuisine, one of the most unique and delicious one is the Sambal Hitam. The sambal is famous in Pahang and can be quite expensive as it is made from small tart fruit called ‘Belimbing Buluh’ or small starfruit. Cooked till dark, the sambal is sublime in taste with a solid hit of tartness and sweetness. A little goes a long way and since this sambal is quite hard to find nowadays, make sure to taste this at this buffet. So shiok!



As mentioned earlier, Bijan has quite a few desserts that is truly worthy of an order. From its Aneka Kuih Muih and Aneka Pudding to Gula Melaka Cake or mini Sago Gula Melaka and fruits, the dessert spread is so worth every calorie.


Bijan’s most famous dessert has to be the unusual Chocolate Durian Cake! Many have tried and quickly converted into a fan of this dessert. Using the best of the durian, the cake is so moist, chocolatey and very pungent with durian flesh. Go ahead and make sure to fight for a few of these cakes if you are a huge durian fan!









Bijan Selera Ibunda Buffet
Available from 10 June to 3 July 2016 (6.45pm to 9.30pm)
Price @ RM 90++ per person
Early bird promotion at RM78++ per person for confirmed reservations before the 10 June 2016
*A la carte menu is available from 9pm onwards during this time.

For reservations and enquiries, please call 603 2031 3575 or email admin@bijanrestaurant.com


BIJAN BAR & RESTAURANT
No 3 Jalan Ceylon
50200 Kuala Lumpur
Malaysia
Tel + 603 2031 3575
Fax +603 2031 3576


Wednesday, May 18, 2016

Recipe: Tomato & Goat Cheese Bruschetta with LINGHAM’s Chili Prawns


I love getting together with friends over the weekend for some catching up so we take turns to host each other in the comforts of our own home. It’s just simple get together and usually we try to keep things simple so we are not too stress about hosting. I am always thinking of easy appetizers or snacks for such moments as it is quite a treat just for us girls to enjoy some light bites and get together.

Last weekend, it was my turn to host and I decided to make bruschetta. The classic bruschetta is an Italian antipasto that consisted of garlic rubbed grilled bread topped with a tomato salad. Knowing me, I love to make dishes a little more luxe up for my foodie friends and so I decided to jazz up my bruschetta with more ingredients.


I enjoy prawns and I know that my friends do too so I decided to jazzed up my bruschetta with a sweet and spicy prawn. It’s really a no-brainer when it comes to the marinade as I always have my favorite LINGHAM’s Chili Sauce available in my pantry. As the chili sauce is sweet and spicy, I thought a dash of soy sauce and lime juice would balance up the flavours nicely. Besides the prawns, I love my cheese and raiding my fridge, I saw that I had a tub of French soft goat cheese which I thought would be great since it would give the bruschetta a creamy cheesy note.

My Tomato & Goat Cheese Bruschetta with LINGHAM’s Chili Prawns turned out to be a hit with the girls. They love the robust flavours of sweet, salty, spicy and tangy as well as the various textures of the ingredients. It’s fresh and light and yet is quite a filler since there is bread. It’s quite easy to assemble as the ingredients can be prepared in advance and just assemble when your guests arrive. You can even let your guests help themselves to assemble just for fun.

Hope you like this recipe and as always, do leave me a note if you have tried it…


Tomato & Goat Cheese Bruschetta with Lingham’s Chili Prawns

Ingredients

Lingham’s Chili Prawns
150gm        Prawns (deshelled)
2tbsp           LINGHAM Original Chili Sauce
1tbsp           Light Soy Sauce
1tbsp           Lime Juice (1/2 of a lime)
                   Pepper

Tomato Bruschetta
1 box           Cherry Tomatoes (cut half or smaller)
1/2              Japanese Cucumber (sliced thinly)    
1.5 tbsp       Balsamic Vinegar
1.5 tbsp       Extra Virgin Olive Oil
small pinch  Salt
                   Fresh Green Basil or Red Basil (chopped)

1                 Baguette (sliced)
1                 Avocado (sliced thinly)
80gm          Goat Cheese
small bunch Chives (chopped finely)
                   Fresh basil to decorate

Method
Marinade the prawns with all the ingredients of LINGHAM’s Chili Sauce, soy sauce, lime juice and pepper for 10 minutes.
While prawns are marinating, mix all the ingredients for tomato bruschetta and let it chill in the fridge.
Prepare a grill pan on medium heat and toast the sliced baguette till golden and crispy.
Mix goat cheese with chives and let it chill in the fridge.
On the same grill pan, add a small drizzle of olive oil on medium heat.
Add in the marinated prawns and grill for 2 minutes (turning over few times).
Add in the remaining marinade to the prawns and cooked for 1 more minute.
Becareful the prawns and sauce as they do burn quite easily due to sugar in the sauces.
Remove prawns and sauce and let it cool.
To assemble, spread a little goat cheese and chive mix on the toasted baguette.
Topped with 2 slices of avocado, a generous serving of tomato bruschetta, a prawn with some of its sauce and basil leave.
Serve as soon as possible.


Extra Notes and Tips
  • Substitute LINGHAM’s Original Chili Sauce with LINGHAM Thai, Ginger or Garlic Chili Sauce
  • Substitute Goat Cheese with Cream Cheese plus a squeeze of lime juice if you cannot find goat cheese
  • Add some lime juice to sliced avocado so it won’t oxidize and turn dark
  • Rub some raw garlic on the freshly toasted baguette for extra flavour
  • Use regular baguette or sourdough or wholemeal baguette or any other bread of your choice














Monday, May 16, 2016

Häagen-Dazs™ Introduces A New Way To Send Flowers With Its “Little Gardens” Collection


Send Your Loved Ones A Pint of Sweetness with A Gift of Blooms!


Häagen-Dazs™ Malaysia is partnering with bespoke luxury flower arrangement and delivery specialists, BloomThis, to bring a creative, playful twist to the beauty of flowers. From May 16th till July 31st, Malaysians can send a loved one the glorious gift of blooms perfectly complemented with a pint from the Little Gardens Collection of flavors.


The new limited edition “Little Gardens” Collection by Häagen-Dazs™ presents Apricot Lavender and Lychee Raspberry Rose, two luscious ice creams inspired from the beautiful and aromatic world of flowers. Each ice cream has its own blooms and the “Little Garden” ice-cream and flower bundle is available for a limited time only on the BloomThis website (www.bloomthis.co) for RM 119 including delivery.

Ethan Lim, Marketing Director of General Mills Southeast Asia said; “These 2 limited edition flavors were inspired by Spring and the idea of flowers in bloom and they have been carefully crafted to balance the aromatic floral notes with sweet fruit to deliver a truly unique ice cream indulgence.”


Häagen-Dazs™ Apricot Lavender with Enchanting Eva blooms



Häagen-Dazs™ Apricot Lavender

Made with lavender from the Mediterranean coast and plump apricots from Morocco and France, the Apricot Lavender refreshes and relaxes the senses. The calming lavender notes entices the sense, soothing the palate with ease of contentment while the swirls of apricot and generous apricot pieces added a gentle tartness to tease and refresh the palate.


Häagen-Dazs™ Lychee Raspberry Rose

Inspired by the world famous Ispahan Macaron, the sweet allure of the beautiful Turkish rose is married with sweetness of juicy lychees and zingy tart raspberries in the Lychee Raspberry Rose. Creamy, delicate and beautifully scented, the ice cream was made for love at sight and in bite.

The fruity sweetness marries with the aroma of delicate floral notes is a symphony of lusciousness. Truly unique and packed in a unique floral design pint packaging, both new limited edition flavours are perfect for our hot weather. Cooling and sweetening our palate with variations of Lavender and Rose, it’s the perfect pairing of ice cream and flowers for your loved ones…



Deliveries of ‘Little Garden’ bundles are limited to certain Kuala Lumpur and Klang Valley areas. Terms and conditions apply. Visit BloomThis website: www.bloomthis.co for more information.

For more information, please log on to the Häagen-Dazs™ Facebook page at www.facebook.com/haagendazsmalaysia


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