FoodBlogroll

Assalamualaikum and Salam sejahtera to all…

Because of my new arrival, I don’t have much time to post these days – but I just had to pass along this information: on Valentine’s Day, the Chocolate Bar (19 Eighth Ave.) is holding a Hot Chocolate Happy Hour.

I’ve always wished that a giant, multi-level Japanese department store would open in NYC – the kind that has a rooftop garden, an art gallery, a floor devoted to kimonos, and, of course, a floor devoted to restaurants. As it does not seem that this will ever be in the cards, I still enjoy a trip to the exquisite (and expensive) Takashimaya – especially the Tea Box Café.The East-West Afternoon Tea

With its clubby, congenial atmosphere, Destino seems like the local restaurant that’s been around for years. It’s only been open for three, but the meatballs have already become legendary, and live jazz at the bar helps to nurture a loyal clientele.

Assalamualaikum and Salam Sejahtera to all… No risotto this time but I want to share one of a greatcolor combination salad turned amuse bouche designed by one of Brunei ’sgreatest Chef… (lol! I wish I am). The idea of having polenta as mainingredient is because we always have veggies/meat/seafood as salad and actually got fedup with it, then I turn this dish to a stunning pre-starter course for one bitereason, having the whole salad in your mouth, wow!!! shot me people!… lol! It is actually a double sized of amuse bouche but for thosewho have a big mouth like my friend Samanta Bajingan can swallow the whole thing at one time… and this one yousee in pictures were made double size (two polenta, one is hiding undermesclun as base), so, I don’t basically called it amuse bouche but it is stilla stunning pre-starter course… Polenta cut into a rectangle size measuring: 2cm X 3cm wide and0.5cm thick, baked at 200’C oven until light brown color companied with mesclunsalad, grilled asparagus, grilled red bell pepper, caramelized onion, sauted shemeijimushroom and garnish with baby basil.

Dapper young gents in ties and newsboy hats fix sharp espressos and velvety cappuccinos at this heralded new coffee place. The adjoining hotel lobby, where most of the customers sit, is a very picturesque room in which to take coffee – as we sunk into comfy chairs, my friend and I admired the detailed mosaic floors and antique library desks

Today’s edition of Sweets News focuses on online delights.If you’re like me, the closing of Payard had you crying for a week. Fortunately, the bakery/chocolatier’s E-boutique has been launched, and the site will eventually have news of…

Assalamualaikum and Salam Sejahtera to all… Risotto again! Yeah and you gotta love this one, really!cause I do… I’ve been busy lately and there was actually time for me topost recipes but its just that I got no idea which one to post, wow! so many?No… kidding… and yes! Its going to be another Risotto, just for sharing… Risotto Prawn Serving 4 people 400gm risotto 3 tbsp extra virgin olive oil 12 pieces medium sized prawn (clean and peeled) Half nos onion (diced) 3 nos garlic (sliced) 800ml fish stock/prawn stock 100 gm asparagus 120 gm parmesan cheese 2 tbsp butter Chopped parsley Basil Salt and pepper Method: Heat up a pan and add in ‘evoo’, seal that prawn until lightbrown color, set aside (not necessarily cooked.  And then sauté garlic and onion until lightly brown using the same oil.  Add risotto and stock, cook until the water reduced and stir frequently.    Add in asparagus, let rice cook to al-dente(add more stock if u need to).    Add inprawn, basil and parsley and stir for about 1 minute and then add parmesan andseasoning.  Off fire, put in butter and stir until butter dissolved. Tips: prawns cook very fast, it better to cook them at lastminute, you can actually replace prawn with other seafood like fish, clams, mussel,squid, crab etc… Dish garnished with shaved parmesan, tomato, fresh basil and pesto/oil  This in one of my simple recipe and also my short post, justfor update… Hope you guys enjoy and have a great time… Chef Nash ______________________  

Assalamualaikum and Salam Sejahtera to all… Risotto again! Yeah and you gotta love this one, really!cause I do… I’ve been busy lately and there was actually time for me topost recipes but its just that I got no idea which one to post, wow! so many?No… kidding… and yes! Its going to be another Risotto, just for sharing… Risotto Prawn Serving 4 people 400gm risotto 3 tbsp extra virgin olive oil 12 pieces medium sized prawn (clean and peeled) Half nos onion (diced) 3 nos garlic (sliced) 800ml fish stock/prawn stock 100 gm asparagus 120 gm parmesan cheese 2 tbsp butter Chopped parsley Basil Salt and pepper Method: Heat up a pan and add in ‘evoo’, seal that prawn until lightbrown color, set aside (not necessarily cooked.  And then sauté garlic and onion until lightly brown using the same oil.  Add risotto and stock, cook until the water reduced and stir frequently.    Add in asparagus, let rice cook to al-dente(add more stock if u need to).    Add inprawn, basil and parsley and stir for about 1 minute and then add parmesan andseasoning.  Off fire, put in butter and stir until butter dissolved. Tips: prawns cook very fast, it better to cook them at lastminute, you can actually replace prawn with other seafood like fish, clams, mussel,squid, crab etc… Dish garnished with shaved parmesan, tomato, fresh basil and pesto/oil  This in one of my simple recipe and also my short post, justfor update… Hope you guys enjoy and have a great time… Chef Nash ______________________  

On a mini-health kick, I decided to check out a couple of the newish UWS veggie cafes. My first stop was Peacefood Cafe (460 Amsterdam Ave., 212-362-2266), a vegan restaurant with an enticing bakery display (have you ever seen vegan tiramisu?). There were various salads and sandwiches; I ordered a tempeh avocado sandwich, chick pea fries, and a ginger lemonade.