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Number of View: 24268
CELEBRATE THE ANNUAL MID AUTUMN FESTIVAL WITH THE FIVE-ELEMENT MOONCAKES.
Harmony, friendship, abundance, colour and fullness are the key elements of the Mid-Autumn Celebration which is very much aligned with the principles of the five basic elements of the universe …Fire, Earth, Water, Metal and Wood….symbols of energy, development, change and movement. Each element is represented by a specific colour, as colour is the easiest way to use the five elements principle to bring harmony and auspicious overtones to any celebration.
The Mid-Autumn Festival or more popularly known as the Mooncake Festival falls on the 15th day of the eighth lunar month, around the time of the autumn equinox. For this Mid-Autumn Festival, Dim Sum Chef Lo Tian Sion and his team have created a range of innovative and modern mooncakes, THE FIVE ELEMENTS MOONCAKES… each one symbolic of the key elements of the celebration and the five elements of the universe.
Have a truly harmonious and auspicious Mid-Autumn Celebration this year. Check out the newest range of Five Elements mooncakes available only at Hotel Nikko Kuala Lumpur.
- Chocolate Paste with Mixed Nuts. Brown in colour to represent the EARTH element. Earth gives stability and also relates to real estate and legacies. Earth is patient, just, honest and methodical. Priced at RM13.00++ per piece
- Mini Japanese Anko Paste with Rose Flavour. Pink in colour to represent the FIRE element. Fire gives energy and enthusiasm. Fire warms and cheer; and represents the element of the natural leader. Fire represents red, summer and south. Priced at RM13.00++ per piece
- Mini Green Tea Paste with Single Egg Yolk. Green in colour to represent the WOOD element. Wood is creative and innovative. Wood can be pliant and bending (willow) or strong and unyielding (oak). Wood is sociable and community minded. Wood also represents the colour green, the season spring, and the direction east. Wood also represents birth and early childhood. Priced at RM13.00++ per piece
- Mini Bamboo Charcoal and Egg Cream Paste with Silver Dust. Black in colour to represent the WATER element. Water indicates travel, communication, and learning. It also relates to literature, the arts, and the media. Water nourishes all living things and represents winter and north. Priced at RM13.00++ per piece
- Mini Pumpkin Paste with Cream Cheese and Gold Dust, Mini Durian Paste with Milk Cream and Mini Egg Cream Paste with Bird’s Nest. White in colour to represent the METAL element. Metal (also frequently referred to as “gold”) indicates harvest, business and success. This is usually financial success. The color is usually white, but can also be gold. It symbolizes autumn and west; and represents the adult years. Priced at RM25.00++ per piece
The traditional baked mooncakes such as White Lotus with Single Egg Yolk, Pure White Lotus Paste with Nuts, Pandan Paste with Egg Cream and Walnuts, Red Bean Paste with Sunflower Seeds and White Lotus with Double Egg Yolk are also available to cater to the traditionalists. Prices ranging from RM16.00++ per piece to RM21.00++ per piece
The Five Elements Mooncakes are available in box of six and baked mooncakes are available in box of four and six.
- Every RM100.00 spent on a single receipt for mooncake purchases shall be entitled to a RM10.00 Toh Lee Dining Voucher.
- Purchases of 5 boxes and above shall be entitled to a Zi Wei Dou Shu 紫微斗数 (the Purple Star System) or BaZi (the Eight Characters) reading by Madam Leong Siew Wei.
Prices quoted in Ringgit Malaysia and subject to 5% government tax.
Profile of Madam Leong Siew Wei
Madam Leong Siew Wei has over 25 years of experience in Chinese Astrology practices, with focus on life analysis through the use of Zi Wei Dou Shu紫微斗数 (the Purple Star System) or BaZi (the Eight Characters).
Zi Wei Dou Shu紫微斗数or Purple Star Astrology has a long of history in the Chinese ancient astrology studies.
BaZi (Eight Characters八字) is a sophisticated art of Chinese fortune-telling based largely on the Chinese five-element (Metal, Wood, Water, Fire and Earth) theory.
All readings are subject to prior appointments based on selected dates and time allocated.
To order your Mooncakes, please call +603 2782 6128, Purchase of Mooncakes is available at The Deli and Toh Lee Chinese Restaurant.
“HAPPY MOONCAKE FESTIVAL!”
Always yours truly, Esty.
Number of View: 47414
Ramadhan is the ninth month of the Islamic calendar, and a time when Muslims across the world are required to fast each day of the entire month, from sunrise to sunset. The evenings are spent enjoying family and community meals, engaging in prayer and spiritual reflection, and reading from the Qu’ran.
During the Ramadhan period, 11th August to 10th September 2010, special Sahur Buffet Menus are also available, with a different menu for each morning of the week from 3.00am to 5.00am. Some of the dishes offered are Ulam Kampung: Telur Masin, Ikan Masin Goreng, Sambal Tempoyak etc., Soup: Sup TomYam Ekor bersama Sayuran, Sup Tulang Rawan Soto bersama Nasi Impit dan Daun Salam etc., Main Courses: Nasi Putih, Ayam Goreng bersama Sambal Jering dan Ceri Tomato, Sotong Kari Kerala, Sambal Sotong bersama Petai dan Bawang India; and fresh fruits plus choice of coffee, tea or milo.
Price: RM45.00+++ per person (Platinum Privilege Club discounts not applicable)
Throught this fasting month, Serena Brasserie is featuring a lavish ‘Buka Puasa’ spread of traditional local specialties from four different Malaysian States and ‘a-la-kampung’ favorites for all to ‘berbuka puasa’, whether with families of friends.
‘Buka puasa’ with a variety of kerabu and ulam-ulam. Warm up the soul with hot soup of Sup Ayam Berempah bersama Telur Merpati dan Daun Saderi and Sup Singgang Luatan. Indulge in Bubur Lambuk with Condiments or Bubur Teochew. Have a fantastic feast with savoury dishes of Kepak Ayam Panggang Madu, Rendang Minangkabau, Ikan Merah Goreng Masak Masam Manis, Mee Curry, Rojak Mamak, and not forgetting the countless open stalls featuring a-la-minute specials like Chicken Tandoo, Lamb with Nasi Briyani, Chicken Kebab and lots more. Sweet offerings are of course a must to round off a perfectly good ‘buka puasa’ experience and one will definitely spoilt for choice…Bubur Sarawa Durian bersama Pulut Kukus, Bakhlawa Pistachio and Almond, Tapai Pulut and Tapai Ubi, Fresh Dates, Pulut Hitam and many other delights!
Price: RM90.00++ (Adults) RM45.00++(Children between the ages of 6 to 12)
Buka Puasa time!
Nicely decorated buffet stalls
In the Serena Brasserie
The Master Chef with his signature dishes
Fresh Salads and dressings
Beef Tripe Salad
Young Mango Salad with Chicken
Seafood on ice
Condiments for the assorted Sushi and Maki
Goreng Ikan Masin and Telur Masin
Puyoh Goreng Berjintan
Sambal Ikan Bilis bersama Bawang dan Petai
Rendang Kambing Mamak Berempah
My Bubur Lambuk
Addicted to the super crunchy prawn! I had a whole plate full of these prawns.
Cendol and Ais Kacang
My plate of kuih-muih and fresh fruits topped with melted chocolate
Refreshing coconut juice!
Incredibly Sweet too.
Head over to Serena Brasserie, Nikko Hotel tonight to ‘buka puasa’ one last time before the Hari Raya celebration begins!
For reservation, please call +603 2782 6228.
Love, Luck & Laughter…Esty
Number of View: 33526
COOKING PASSIONS WITH HOTEL NIKKO KUALA LUMPUR
“Wanted to specialize in cooking for family with different menu? Tantalize them with the attractive Dim Sum as breakfast! The unique culinary art of Dim Sum originated with the Cantonese in Southern China. Dim Sum is usually liked with the older tradition of Yum Cha (drink tea) from a relaxing respite to a loud and happy dining experience. Besides that, Yum Cha also treated as a weekend family day.”
- Hotel NIkko Kuala Lumpur
I’m lovin’ the art of making Dim Sum!
Dim Sum has always been my favorite for breakfast, and it was undeniably a great opportunity to actually learn how to do it in the spacious kitchen of the renowned Nikko Hotel just last week, together with my fellow foodies.
Frankly, I’m not a good cook.
But I can definitely make good Dim Sum now! *grins with self-satisfaction*
Let’s start off with our first Dim Sum!
Steamed Diced Chicken Dumpling with Scallops
Wanton Skin is definitely a MUST for making Dim Sum.
Corn flour as one of the seasoning.
Chicken seasoning powder and salt.
30grams of sugar.
My favorite sesame oil that smells incredibly good.
Cubed chicken drumstick.
Chef Lo guiding us step by step.
Mix the cubed chicken meat with the seasoning ingredients, and mix well.
My evenly mixed chicken.
Place 1 teaspoon of filling in the centre of the wanton skin.
Gather up the edges of the wanton skin around the filling and top up with one slice of scallop and flatten the base.
Another chef complained that I put too many slices of scallops on top and was helping me to redo it.
*pulls a grumpy face*
My basket of huge dumplings!
Big fat “Siew Mai” ready to be steamed, for approximately 5 minutes.
Deep Fried Crispy Prawn Dumpling with Thousand Island Sauce
600grams of prawns for the filing.
Chicken Seasoning Poweder and Salt.
30grams of sugar.
Another 30grams of Sesame oil.
40grams of corn flour.
24 pieces of big Wanton Skin.
Add in the seasoning items and manually blend them together with the prawns until paste like.
Take a piece of wanton skin and place one teaspoon of filling onto the centre of the wanton skin.
Fold the skin into a triangle shape.
Neatly tight the edges of the wanton skin.
My plate of Prawn Dumpling ready to be fried until golden in colour.
With a wooden clip that stated the letter “I”.
Photo credits to BigBoysOven.com
Third Dim Sum!
Steamed Fish Ball with Chopped Coriander Leaf
Mackerel and Cuttlefish meat.
Mix the ingredients together, add in the seasoning and water slowly while mixing thoroughly by hand.
Shape into round balls and arrange on plate.
Steam for 10 to 15 minutes.
Steamed fish ball is one of my favorites too!
Witch and I having fun at the culinary workshop!
Last but not least.
Deep fried Sweet Potato Balls coated with Sesame Seed
300grams of sweet potato (to mash).
200grams of Glutinous Rice Flour.
80grams of shortening.
A plate of white sesame.
Mash and mix the sweet potatoes with the glutinous rice flour.
Shape dough into balls.
And then coat the sweet potato balls with the sesame seeds.
Shape it again to make sure the sesame seeds are all stick onto the dough.
When ready, deep fry the sweet potato balls and drain out the oil.
Our dirty hands!
Done learning all four Dim Sums!
From left : Foodpoi.com, Taufulou.com, YourEsty.com & iamthewitch.com
At the Toh Lee Chinese Restaurant, patiently waiting for the chef to cook my Dim Sum.
All the dim sums that we made earlier were properly segregated by alphabets, and mine was the letter “I”.
Finally! My plate of Deep Fried Crispy Prawn Dumpling that was so juicy and mouth-watering.
Witch and I contentedly pleased with what we’ve learned throughout the workshop.
Beautiful bags of Dim Sum for us to bring back home, thanks to Nikko Hotel!
“Wanna learn how to make Dim Sum too?”
On 17th July, Dim Sum Chef Lo Tian Sion will have hands on cooking class especially open to all participants to learn the art of Dim Sum at 10.00a.m. Delightful dim sum set lunch and recipes booklet will be provided.
Come and join with family and friends to have fun!
Besides that, the best Dim Sum made will be rewarded!
Price at RM150.00++ per participant.
To reserve your place, call +603-2782 6188 or email to firstname.lastname@example.org.
Number of View: 17217
“Rice Dumpling Festival or Dragon Boat Festival falls on the 5th day of the 5th month on the lunar calendar and is widely a celebrated festival amongst the Chinese, to pay respect to the patriotic poet, Qu Yuan.
The rice dumplings are glutinous rice wrapped in bamboo leaves or lotus leaves with an assortment or fillings or just simply without filling. They could be just white rice dumpling or brown.
In celebration of this annual festival, Toh Lee Chinese Restaurant’s Dim Sum Chef Lo Tian Sion has concocted three different variations to add a touch of difference to this occasion: Mutli Grain Glutinous Rice Dumpling; Rendang Chicken and Shrimp Floss Dumpling and ‘Kwai Far’ Dumpling with Imo and Vanilla Ice Cream.”
- Hotel Nikko Kuala Lumpur.
Now, ever wonder how rice dumplings are made?
Lucky me! I was given a great opportunity to experience the art of making rice dumpling with none other the renowned Chef Lo himself.
Everything was very well prepared before we arrived.
The overall ingredients for Multi Grain Glutinous Rice Dumpling.
The Lotus Leaf is a must.
Let’s see what do we have here!
1. Multi Grain Rice
2. Glutinous Rice
3. Roasted Duck Meat
4. Roasted BBQ Chicken Meat
5. Salted Egg Yolk
6. Peeled Chestnut
7. Dried Scallop
8. Sea Cucumber
10. Dried Shrimp
11. Lotus Leaf
12. Bamboo Leaf
14. Ginger Powder
15. Five Spices Powder
16. Cooking oil
Well I am!
The gloves to keep our dirty hands off the food!
Chef Lo getting ready to start the class.
I found it quite difficult and uncomfortable to wear them actually.
I am not very good at cooking but it was not that bad.
Pretty easy I must say.
Not to mention so much fun too!
Everything on the bamboo leaves, and the Lotus leaf as the base.
Wrapped up in a pillow shape.
Now the tying up part is really NOT easy!
Make sure it’s secure.
I failed miserably, and the master chef himself had to come over and help me tie up my huge pillow dumpling.
That’s my rice dumpling over there! *giggles*
I have a perfect one too.
Our pillow dumplings are ready to be boiled for SEVEN hours!
And no. It’s not finished yet!
Guess what’s next?
Table cleared, and hotel chefs brought out new ingredients for the next dumpling.
Here we have…
3. Roasted Sesame
4. Brown Sugar
6. Glutinous Rice Flour
7. Wheat Flour
Mixing all the ingredients together.
Those roasted nuts smelled really good, ya know? *grins*
The chef then taught us how to wrap it up in a ball.
Edward was paying full attention.
Now the DIFFICULT part.
Using one piece of bamboo leaf to wrap the dumpling into a triangle shape.
Nicely wrapped and ready to be steamed.
Last but not least!
Here we have the ingredients to make Imo (Sweet Potato).
1. Mashed Sweet Potato
2. Glutinous Rice Flour
Mixing the sweet potato with glutinous rice flour together.
Then, mould them into balls.
Balls of Sweet Potatoes!
Fried till golden brown!
It will be ready soon!
There! Golden brown Imos.
We were then led to Nikko Hotel’s Toh Lee Chinese Restaurant to have some rice dumpling indulgence.
The grand entrance.
I smell fooooooooooooood!
Dining tables properly aligned and nicely decorated.
With an antique vase in between.
Master Chef Lo.
Boiled Garoupa Fillet, Poaced Egg and Coriander Leaf Soup.
Multi Grain Glutinous Rice Dumpling.
*My eyes aiming at those juicy mushrooms*
Ooo…the ingredients in it!
Time to dig in!!
Century Egg Wedges, Pickled Ginger and Jellyfish with 80 year old Balsamic.
Century egg and jellyfish are always my favorite.
Steamed Marble Goby or Bamboo Fish.
Deep fried scallops with Egg Floss and Oats.
Mmm…everyone loves it!
Stir-fried Siew Bak Choy.
Traditional Peking Duck with condiments.
The steaming basket.
The skin of the Peking Duck and other condiments in it were so delicious.
Not to mention the mouth-watering sauce that paired so well!
“Kwai Far” Dumpling with Imo and Vanilla Ice-cream.
Baked Cream Brulee with King Fruit Flavour.
This is Heaven!
Witchy Witch and I, fully contented and feeling satisfied after the great dinner.
Beautiful Rice Dumplings nicely placed in a dessert gift box for us to bring back home! *grins*
To experience The Art of Making Rice Dumpling…
Here’s your opportunity to learn from the master at the one-day hands-on Rice Dumpling Culinary Class on 5th June at 10.00am at Toh Lee Chinese Restaurant.
And the good news is that a prize will be giving out for the ‘Best Wrapped Dumpling’ as adjudged by the Chef at the end of the class.
Price: RM100++ per person inclusive of recipe booklet and Dim Sum set lunch.
To reserve your place, call +603 2782 6188.
Go have fun! I’m sure you’ll love it too. *winks*