Recipe: Minced Pork Sausage with LINGHAM Chili Sauce

I tend to come up with recipes when I am craving for a particular dish. Lately, I have been whipping up quite a few dishes with minced meat simply because they are easy to make and fast as well. Being a full time working mother, I don’t have much time to cook dishes that requirements long cooking time or preparation.

Recently I came across a recipe in a magazine on meatballs and decided to whip up my own version of Minced Pork Sausage with LINGHAM Chili Sauce. LINGHAM Chili Sauce is so versatile in the kitchen and adds a lovely moreish sweet and spicy flavours to lots of ingredients such as meat, poultry, seafood as well as vegetables.

This round, I used original LINGHAM Chili Sauce as it is always available locally as well as in United States. I was on a work trip to US and was missing some home cook food. I found LINGHAM Chili Sauce in one of the Asian grocery store in Philadelphia and decided to whip up something simple for dinner.

The Minced Pork Sausage with LINGHAM Chili Sauce is super easy to make. Just mix everything together, shape up the minced pork sausage, cook on grill pan and serve hot with steamed rice and some quick vegetable pickles. The minced pork sausage is deliciously juicy with lightly smoky and sweet notes. One can even serve these with baguette as a sandwich, flour tortilla as a wrap or even stuff them into pita bread.

Bon Appetit!

Minced Pork Sausage with LINGHAM Chili Sauce

Ingredients

500gm        Minced pork

1 medium    Onion (minced finely)

4 cloves       Garlic (minced finely)

2 stalks       Spring onions (chopped finely)

2tbsp           LINGHAM’s Chili Sauce

1tbsp           Fish Sauce

1                 Lime (zest & juice)

                   Salt & pepper to taste

Method

Prep onion, garlic and spring onions by mincing them finely.

Mix minced pork, onion, garlic, spring onion, lime zest, lime juice, LINGHAM’s Chili Sauce and Fish Sauce.

Season salt and pepper to taste.

Mix the ingredients well till sticky by throwing the mixture against the bowl few times.

Shape the mixture into sausage logs.

Heat grill pan till hot and brush with a little oil.

Grill the minced pork sausage rolls on low fire till cooked, turning them evenly every few minutes.

Served the minced pork sausage rolls with pickled carrot & cucumber and steamed white rice.

Extra Notes and Tips

• Substitute minced pork with minced chicken or minced beef
• Serve the minced pork sausage as sandwich, wrap or even on salad
• Try different range of LINGAM’s chili sauce – Original, Garlic, Thai, Extra Hot

The Emperor Chinese Restaurant @ Dorsett Grand Subang

Cantonese Cuisine At Its Best!

The Emperor Chinese Restaurant is renowned for exquisite Cantonese cuisine at Dorsett Grand Subang. The chefs at The Emperor are skillful, crafting scrumptious Chinese dishes so well that one won’t even notice the pork free code.

Besides the superb dim sum available daily and weekends, The Emperor is constantly introducing new dishes in addition its signature list of a la carte menu. Here are some dishes that is drool-worthy in The Emperor that taste just as irresistible as its presentation.

It is essential that every Chinese meal includes a soup to warm the soul, especially during dinner time. The Double-Boiled Cordyceps Flower with Fish Maw Soup is not only nutritious with medicinal benefits but has a glorious umami and earthy note. Coupled with the precious fish maw, it was a crowd pleaser at the table that evening.

When the Oven Roasted Spring Chicken was placed in our table, we could immediately smell the luscious aroma from that gorgeously lacquered bird that wafted through the air. The skin was lightly crisp while the meat was utterly juicy and tender. I had this dish during the CNY earlier this year and the dish is consistently sublime. Coupled with the crispy prawn crackers, it’s a classic Chinese dish executed with perfection.

A glorious piece of cod, crusted in robust flavours summed up the Baked Cod Fish with Garlic Buttered Cream. Utterly sweet and creamy, the cod was a masterpiece of oceanic deliciousness.

The Sautéed Shelled Prawns with Oriental Buttered Sauce and Chicken Floss had bouncy prawn balls lightly battered and fried till crispy, coated in a fairly sweet and cream sauce, finished with generous sprinkling of savory chicken floss. The dish goes well with steamed rice or on its own with a beer!

I am always amazed how Chinese chef can make beancurd so delectable. The Sautéed Spinach Beancurd with Shimeji Mushroom is deliciously comforting. Crispy beancurd with soft eggy center and layered with cooked spinach is crowned with asparagus and mushrooms before being drenched in an oyster sauce. I am pretty sure I can eat this often.

The next dish of Sautéed Teo Chew Style Mixed Vegetables in Nest showcases a myriad of vegetables all cleverly matched, sautéed lightly to give the dish a lovely sweet lightly of clean flavours of the ingredients. Crispy lotus roots, asparagus, water chestnut, celery, lily bulb, bell peppers, mushrooms and golden macadamia nuts provide the dish with various textures and flavours that seemed to sing harmoniously well.

Apparently they saved the best for last with Fried Cantonese Noodles with Water Prawn in Superior Sauce! Amazing at sight, the large crustacean sitting on a bed of crispy ‘sang meen’ drenched in egg swirled and thicken sauce taste as glorious as it looks. Flavours are well-balance with light and fresh note of the sweetness from the water prawn. It’s a dish that we gladly polished for its comforting note.

Hot sweetened Almond Cream in Coconut Shell is unusual but we like the twist of serving the silky and nutty sweet broth in the coconut shell. Because it’s hot sweet broth, the coconut aroma is released, blending wonderfully well with the almond aroma.

If you enjoy fine Cantonese dishes, The Emperor is the restaurant to be at Subang. The restaurant is also usually packed for their pork free dim sums on the weekends. Coupled with the simple and elegant ambiance, it’s a great Chinese restaurant where the food is consistently delicious.

For booking or more information please call +6 03 5031 6060 ext. 1954 or email info.subang@dorsetthotels.com.

THE EMPEROR

DORSETT GRAND SUBANG

Jalan SS12/1,

47500 Subang Jaya

Tel: +603 5031 6060

Fax: +603 5031 8686

Website: www.dorsetthotels.com/malaysia/subang

Facebook: www.facebook.com/DorsettGrandSubang/

Business Hours

Lunch          12:00 noon - 2:30 pm (Mondays to Saturdays)

10:00 am - 2:30 pm (Sundays and Public Holidays)

Dinner         6:00 pm - 10:00 pm

Tiki Taka @ Medan Damansara

New Menu with Big Flavours!

Talk about going all out, Chef Carrie Scully has whipped up a new tapas menu as well as a little extra at Tiki Taka! It’s certainly one of our friendly neighborhood restaurant that taking various classic favorites and amping it up with a Carrie twist.

Tiki Taka, located in the housing neighborhood of Medan Damansara, has been serving lots of scrumptious East meets West inspired tapas bites. Coupled with their full bar service, it is one of the better place to hang out in that area for good food and drinks.

This round, the new menu is bolder and definitely better. Filled with lots of porky fare, there’s plenty of small bites as well as mains and a sweet ending. We visited once evening for a sneak peek and was pretty stoke about the luscious menu coupled with a few giggle juices.

No hour is happy hour without cocktails! Quite a few new ones on the list but we opted for Shoreditch (RM29) and Californication (RM29). Shoreditch was gin based perked up with freshness through cucumber, lemon and apple while Californication was vodka with tropical juice. I was particularly fond of Shoreditch with its freshness.

Our new pintxos journey began with a pretty looking Mini Pork Burger (RM11). So while our shore is no longer surprise with black tainted hamburger buns, this new pink brioche mini bun was a nice element from Chef Carrie. Using natural beetroot to make the brioche bun, it is deliciously sandwiched with a juicy pork patty, house made strawberry pink peppercorn ketchup, mozzarella and cucumber.

The Mini Pork Burger is simply sublime. Talk about juiciness and flavours, this one has it all despite its mini version. What stood out in flavour was that amazing fruity strawberry pink peppercorn ketchup. It’s got fruitiness and a subtle heat that elevated this porky burger. One of the best condiment that I have tasted on burgers.

The Pork Belly Mantou (RM8) was another winner in my books. Taking the classic Chinese burger and putting on her own recipe, this one is absolutely drool worthy too. Pieces of pork belly braised and glazed in syrupy thick sweet and sticky Gula Melaka chili sauce was practically stacked to max in the fluffy mantou bun. The twist… a slice of pickled starfruit to give this one a fruity tang and texture. A little tricky to eat but who cares, I am all for messiness if it taste as good as this!

The next tapas was an attractive one too with pretty colors at sight. Miso Scallop (RM28), four pieces on the shell, is baked with a miso mushroom cheese sauce, drizzled with hot sauce, crowned with salmon roes and finished with parsley and edible flowers. The flavours were moreish and the scallops were cooked well, a solid tapas for those who loves their scallops.

I would never expect the next tapas to be served here. Not that I am complaining about it but Chef Carrie’s version of XO Lo Bak Go (RM25) was very much well supported by many once they have tried it. XO sauce, house made recipe definitely boosted the flavours of this much beloved Chinese dim sum. Pan fried to give the radish cake a crispy edge, it was a tad firm than the norm. Studded with lots of bits of Chinese sausage in it and Chef Carrie even managed to sneaked in a little heat from the XO sauce. My only little gripe was it was a tad too salty for me but the others at our table was ok with it.

Just when we thought it couldn’t get any better, Tiki Taka’s Nasi Lemak Babi (RM23) showed up. At sight, my first thought was that this was the ultimate porky nasi lemak. How can one not stare in awe of this amazing platter of coconut rice served with deep fried pork ribs, caramelized Gula Melaka pork belly, sambal, fried anchovies, peanuts, cucumber and a pretty pink pickled quail egg.

It’s definitely created with much thought of a foodie’s ultimate nasi lemak in mind and a porky one too. Everything is delicious on this plate. Robust flavours from all the pork and condiments, its one nasi lemak to indulge in, especially after a long and exhausting day. I absolutely adored the beetroot pickled quail egg, wishing for more than one and that sambal was so yummy. It’s going to be hard to look at another nasi lemak without thinking about this one…

Pizza is made lavish with addition of tiger prawns and mini lobster in Ultimate Lobster Pizza (RM42). From the looks of it, it’s definitely got a lot of ingredients on it, all bound together with generous hot melted cheese. The pizza is crispy and jam packed with familiar robust tomatoey flavours.

By this time, our bellies were pretty satiated and full but when Summer Baby (RM19) came, we told ourselves that we have to try this pretty dessert. It’s a like a colourful beach scene with a sweet ending. House made luscious toasted coconut ice cream served along caramelized pineapples, mango gel, rose sponge, hibiscus preserve and passion fruit sauce, that’s a lot of effort in a dessert. The final element that convinced us to fall in love with the dessert was the cheesy mini umbrella!

Kudos to Chef Carrie for her passion and creativity in this new menu! This is one gutsy chef who came from non- professional culinary background. Head over to Tiki Taka if you’re up for an adventure of flavours!

TIKI TAKA

138, Jalan Kasah,

Medan Damansara

50490 Kuala Lumpur

Tel: 016-328 7438

Facebook: www.facebook.com/tikitakamy

Business Hours:

Mon-Fri              4pm-1am

Sat-Sun                9am-1am

Premium Sky High Tea @ Nobu Kuala Lumpur

The Ultimate Nobu High Tea

It’s always good to indulge every once in a while and there’s no better way to do that than to relax and unwind with some delicious High Tea on a weekend. Taking High Tea to new indulgence, Nobu Kuala Lumpur is presenting their latest menu of Nobu’s Premium High Tea menu in addition to its regular high tea.

With a talented Pastry Chef Jackie Teo on board together with Executive Chef Philip Leong, Nobu is offering a choice of indulgence, perfect for some delicious indulgence on the weekend set amidst a view of our cityscape. Nobu Premium High Tea consists of a savory and a sweet selections of Nobu signatures meticulously prepared with premium ingredients and inspired by flavours of Japanese and Peruvian cuisines.

The savory platter offers various flavours and textures, gorgeously plated on Japanese crafted wood tray. Miniature bites of Lobster Tacos with Tomato Salsa proves that a little twist of creativity goes a long way. Crispy mini shells paired with small cubes of lobster is elevated with a tang of tomato salsa.

There’s also a gorgeous Toro Tartar on Pumpkin Biscuits crowned with salty pearls of unctuous black caviar. One bite is all it takes and what heavenly notes it was…

Sushi rolls are a must and our tray has two! Salmon Roll, delicate in texture with sliver of salmon a creamy dollop of sauce and glistening globules of briny salmon roe. Utterly scrumptious and satisfying if you ask me. The Shrimp Roll fared decent, a lighter roll filled with generous crisp greens and shrimp.

It’s relatively simple but the Softshell Crab with Watermelon Ponzu was another crowd pleaser at our table. Executed well with crispy pieces of softshell crab topped with a fruity and light citrusy sauce, the dish was easy and delicious on the palate.

The Wagyu Gyoza Dumpling was juicy and plump, a savory bundle of joy on the palate.

After our savory treat, it was time for a beautiful sweet tasting of Nobu’s hand-crafted desserts. Not all desserts are made sweet. Chef Jackie has elevated Nobu’s dessert with a twist of unusual ingredients not commonly found in desserts.

Miniature cup covered with a disc of chocolate holds an element of surprise in Almond Financier with Butter Noisette and Sakura Sauce. As the wait staff pours hot and creamy Sakura sauce over the disc, it melted away to make way for our spoon as we dug into the delicious and nutty financier cake flavoured with buttery and nutty butter noisette. Simply divine and perfumed with sakura notes, this dessert was a crowd pleaser!

An unusual pairing of caramel and miso may sound odd but it works out beautifully with the sweet and savory notes in Caramel Mousse with Miso and Butterscotch Glaze. Miso wasn’t intensely noticeable and yet it gave the mousse an underlying moreish and savory note that offset the deep sweetness of the caramel and butterscotch. The chocolate base added more richness and tied up the whole dessert together.

The Matcha with Azuki Bean was more familiar to our palate in terms of pairings of dessert. The matcha cake had a luscious flavour and aroma of green tea while the icing of creamy and sweet red bean balanced up the bitter note of the tea nicely.

The pretty layers of Yuzu Mango Mille Feuille was a lovely sight. Layers of crispy puff pastry sandwiching citrusy yuzu and mango cream finished by dots of more cream proved that all the effort that goes into making this dessert was worth the bite.

The Nobu Premium High Tea is truly one of its kind. Coupled with the scenic view, it’s a treat for the weekend, especially if one wants to indulge in a lavish treat.

Not part of the high tea, you might want to put in an order of the Padrón Pepper with Shimeiji (RM28) under the appetizer menu. These little peppers are super addictive and won’t leave much heat on your palate. Instead, these smoky peppers are moreish and very umami with little pops of earthy Shimeiji mushrooms.

Pair the high tea with Nobu’s list of enticing beverages such as this beautiful tri-color Strawberry Matcha (RM26) Matcha Café Latte (RM22) or Coffee Jelly (RM20). Each one is deliciously satisfying on its own!

There’s also a thirst-quenching list of Mocktails that is refreshing and perfect for a chill out afternoon. Choose from Calamansi Shiso, Lychee Passion to Pepino and Yuzu Pina Cooler, all priced at RM28 each.

For inquiries, reservations and to place orders, please 603 2164 5084 or Whatsapp 019 389 5085.

NOBU KUALA LUMPUR

Level 56, Menara 3 Petronas

Persiaran KLCC

50088 Kuala Lumpur

Tel: +603 2164 5084

Website: www.noburestaurants.com/kuala-lumpur

Facebook: www.facebook.com/nobukl/

Business hours:

Mon-Fri Lunch       12noon-2pm

Mon-Sun Dinner    6pm-10.30pm

Fri & Sat                6pm-12midnight (Club Lounge Happy Hour)