Serai, Paradigm Mall

Whenever we go to Paradigm Mall, we almost always go to either Plan B or Goku Raku Ramen for our lunch. For a change, we decided to try out Serai, and lunch turned out to be pretty good. The menu here is a mix of Asian and Western dishes. 

I ordered the nasi lemak pandan (RM18) which comes with aromatic coconut and pandan rice, ayam goreng berempah, prawn sambal and condiments such as ikan bilis, peanuts, cucumber and boiled egg. We enjoyed this, especially the chicken which was flavorful and juicy - Baby D especially kept asking for more of the chicken :)

Hubby had the Nasi Campur Serai (RM25) which comes with white rice, served with rendang tok tenderloin, sambal petai prawns, kerisik ikan, crispy kangkung, salted egg and Serai's signature sambal belacan. As Hubby doesn't like petai, he requested to exchange it with sambal prawns. I tried some of the rendang tok, and it was pretty good.

For dessert, the kids picked the Oreo cheesecake (RM15.90) - rich and creamy, not bad at all.

Before lunch - trying on funny glasses

Visiting the bookshop :)

Free Chatime for Digi customers... woohoo!

Donning funny animal masks ... LOL!

And that is just one of many ways we amuse ourselves during the weekend ;)


Halal.

Opening times: 11am to 10pm daily.

Price: Total bill RM70.60.

Location: Serai, Lot UGB-07, Level 1, Paradigm Mall, No.1 Jalan SS7/26A, Kelana Jaya, 47301 Petaling Jaya, Selangor.


Tel: 03-7887 3707

GPS Coordinates: 3.105378, 101.594757


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Classic & Royal Malaysian Cuisine by Chef Wan @ Mosaic, Mandarin Oriental KL

After meeting Chef Wan in person last week as well as sampling three of his dishes at the cooking demo at Mandarin Oriental KL, we were very excited to check out his promotion this week at Mosaic. From 3 to 9 April 2016, guests will be able to sample Chef Wan's dishes, featuring Classic and Royal Malaysian cuisine for both lunch and dinner at Mosaic. There will be two rotating menus showcased during this week-long promotion.

Recognised as Tourism Malaysia's culinary ambassador and armed with an extensive knowledge on Malaysian cuisine, guests can expect a myriad of delicious dishes. We started our evening at the kerabu counter, sampling all eight kerabus on offer there. They were really good, and my favorites were the Kerabu Mee Hoon Udang Nyonya (Nyonya rice noodles and prawn salad), Nasi Ulam di Raja (Royal rice herbs salad), Paceri Nenas (pineapple chutney), as well as the Urap Nangka, Tempeh & Nenas (young jackfruit, tempeh and fresh pineapple salad) that we tried during his cooking demo.The flavours were well-balanced and everything was fresh-tasting and delicious.

Kerabu Mee Hoon Udang Nyonya

Nasi Ulam di Raja 

Kerabu Mangga, Daging Salai & Pudina (Grilled beef salad with green mango and fresh mint)

Paceri Nenas

Originating from Johor, the Nasi Bukhari Udang (Bukhari rice pilaf with prawns) was an impressive looking dish, laden with ingredients such as prawns, almonds, quail's eggs, raisins as well as various herbs and spices.

One of my favorite rice dishes of the evening was this nasi kerabu (herbed rice salad) which you can have with ayam percik (grilled spiced coconut chicken). Chef Wan's tells us that he adds in grated pineapple and mango in lieu of sugar to give sweetness to the dish.  So tasty, I had two helpings of this.

Royal Kelantan Cuisine - Ayam Percik

Another dish I couldn't get enough of was the Nasi Pulut Kuning (royal glutinous rice), a Royal Malaysian dish from the State of Selangor. The rice balls were sticky and soft, and delicious eaten with the daging putri manis. Other Royal Malaysian mains you can expect in the coming days are Kedah's Gulai Daging Kawah, Terengganu's Nasi Telor. Perak's Rendang Udang Galah, Pahang's Gulai Lemak Siput Sedut and many more.

Don't miss the mee rebus; Chef Wan proudly tells us that the recipe for his mee rebus comes from his mother, who sold this for over 30 years. The yellow noodles were served with a rich, thick gravy, along with fried shallots, beansprouts, tofu, coriander, boiled egg and chillies.

Sup Ekor Chef Wan

Feast on the various meat and seafood dishes such as the Rendang Ayam Minangkabau from Negeri Sembilan, Gulai Daging Siam, Ikan Masak Taucheo, Nyonya Gulai Udang Nenas, Udang Galah Goreng Minang and many more.

Rendang Ayam Minangkabau, with the right amount of spiciness

Gulai Pucuk Ubi Tempoyak

Nyonya Gulai Udang Nenas

For desserts, indulge in a selection of Royal desserts such as Terengganu's Nekbat (rice flour sponge soaked in jasmine syrup), Kelantan's Bauhulu di Raja and Lompat Tikam, Johor's Putri Mandi, Hasidah and Pengat Pisang, Pahang's Pudding di Raha, Kueh Telur Kancil, Kacau Keledek and Serikaya Nangka.

Hasidah - the fried shallots gave this dessert a lovely savoriness

Pudding di Raja, a dessert made with sweet bananas

Lunch is priced at RM128 nett while dinner is RM158 nett per person. For more information and dining reservations, please call 03-2179 8881 or email mokul-fb@mohg.com


Opening times: 12pm - 2.30pm (lunch) and 6.30pm - 10.30pm (dinner).

Location: Mosaic, Lobby Level, Mandarin Oriental Kuala Lumpur, Kuala Lumpur City Centre, 50088 Kuala Lumpur.

Tel: 03-2179 8881

GPS Coordinates: 3.15568, 101.7120

Website: http://www.mandarinoriental.com/kualalumpur/dining/restaurants/mosaic/

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Recipe: Baked Curry Puff with Puff Pastry

A couple of weeks ago, we were at the supermarket and our kids found curry puff (karipap) crimpers in the household / kitchen aisle and asked if they could get two of them. So, we did and for dinner that night, we made dry chicken curry with potatoes, keeping in mind to make extra so that we have leftovers for our curry puff wrapping session post-dinner.

Baked curry puff (using puff pastry)

Curry puff is one of our favorite Malaysian snacks. It can either be deep fried or baked, and no prize for guessing which cooking method I went for. So, for the curry puff shell, we used store-bought frozen puff pastry. Using the Kawan brand square puff pastry, we rolled out each sheet, big enough to make 2 curry puffs each. The kids would then place a sheet of puff pastry over the crimper, and then fill one side with a tablespoonful of dry chicken curry with potato filling. Then, the crimper is folded over and pressed to crimp. And viola, homemade curry puffs! They are then baked in the oven for about 10-11 minutes until golden brown.

This was definitely a fun kitchen activity with the kids and we were very pleased with our homemade curry puffs. What made our puffs extra special is the fact that it is homemade with love :)

Watch this video on how to make curry puff using puff pastry - it's so easy! (watch in full screen here)

Oven-baked curry puff (using puff pastry)
Recipe by Baby Sumo
Preparation time: 20 minutes
Cooking time: 10 minutes
Makes 10-11


Ingredients
5 no frozen 10x10cm square puff pastry
1/4 quantity of dry chicken curry with potatoes (see recipe here)

For the egg wash
1 egg
1 tbsp milk

1. Allow frozen puff pastry to defrost at room temperature for about 3-4 minutes.

2. Dust some flour over the puff pastry. Using a rolling pin, roll the puff pastry until it is thinner and about 18-20cm in length (each sheet should make two curry puffs).

3. Place the puff pastry on the 9-cm curry puff crimper, then fill one side with 1 tablespoonful of curry chicken with potatoes. Bring the crimper together, and press to crimp. Remove excess pastry with your hands.

4. Remove the curry puff from the crimper and place on a baking tray lined with baking paper. Repeat until all puff pastry is used up. Before placing in the oven, brush the puff shell with egg wash on both sides.

5. Preheat oven to 210�C (no fan).  Bake in preheated oven for 10-11 minutes, until the curry puffs are golden brown. Remove and allow to cool for 10 minutes. Serve.

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Chef Wan @ Mandarin Oriental KL

Just yesterday, we had the pleasure of meeting Datuk Redzuawan Ismail, better known as Chef Wan and sitting through an entertaining cooking demonstration with the man himself at Aqua Restaurant in Mandarin Oriental KL. With over 27 years of culinary experience, Chef Wan is recognised as Tourism Malaysia's culinary ambassador and is Malaysia's most iconic celebrity chef.

From 3 to 9 April 2016, Chef Wan will be showcasing classic and Royal Malaysian cuisine at Mosaic for both lunch and dinner, where diners will get to sample his delicious cuisine as well as meeting him in person.

We were one of the lucky few to learn and taste some of his recipes that he will be presenting during the promotion at Mosaic. During the cooking demo, Chef Wan, with the help of the wonderful team at MO showed us how to make 3 classic Malaysian dishes, namely ayam percik, his grandmother's nyonya laksa, and kerabu nangka and tempeh. It was a hot afternoon, yet the gregarious Chef Wan cooked effortlessly and even entertained us with many amusing and delightful stories about his life as well as food culture in Malaysia. As he spoke, the space we were in was filled with lovely aromas of the many spices he uses in his dishes. According to Chef Wan, what makes Malaysian cuisine unique is the freshness as well as the wonderful spices used in the preparation of the dishes.

The ayam percik is a Kelantan specialty dish, whereby spices are simmered until fragrant and then the chicken is cooked in the gravy, before being finished on the grill for a smoky flavour. Chef Wan's recipe uses pineapple which gives the gravy a beautiful sweet taste.

We love Nyonya Laksa, and this was absolutely delicious. Egg noodles is topped with a spicy, rich and creamy gravy, and then topped with various ingredients such as fish ball, chopped prawns, tofu puff, cockles, fish cakes, bean sprout and shredded cucumber.

The kerabu nangka and tempe, also known as urap nangka is a salad made from young jackfruit and tempeh, along with fresh pineapple. This is a popular dish from Johor. The use of lime, palm sugar and chilli gives this salad a combination of sweet, salty, sour and spicy flavours, all in one mouthful.

Don't miss the chance to try the above dishes and many more (he will be showcasing about 25 dishes in total for this promotion) such as nasi ulam di raja, gulai daging kawah, nasi telur and rendang ayam Minangkabau. Lunch is priced at RM128 nett per person while dinner is priced at RM158 nett per person. For more information and dining reservations, please call 03-2179 8881 or email mokul-fb@mohg.com

Location: Mandarin Oriental Kuala Lumpur, Kuala Lumpur City Centre, 50088 Kuala Lumpur.

GPS Coordinates: 3.155514, 101.711555



If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or Dayre for daily updates. Thanks :)

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