Thursday, 15 December 2016

Happy moments, Happy food at KL Delight.

Singapore Blogger
We have been here several times, the chefs have their cooking philosophy, their food must be authentic, all in house recipe and must have charred flavor.

Japanese bean curd with fish paste
My share dish is the Japanese bean curd with fish paste together with the taste of carrot, coriander, salt and eggs. The right proportion of the mixing stuffs and others mentioned have to be right. Once mix need to steam immediately before the vegetable release moisture, steaming time is crucial and wait to be deep fry before serving, you will have crispy on the surface and hot filling buzz in your mouth.

Black Pepper crab
Black Pepper Crab, the chef is willing to showcase his recipe as he said he has no worries others know his recipe but able to cook to the quality and standard is his key. He put prawn paste, pepper and butter not cooking oil, as butter when it's is cook in a high temperature it will have a sweet cream taste, that is the taste it has a peppery and sweet savory in the crab.

Hokkien Mee
Hokkien Mee, I have been craving for the KL version hawker style Hokkien mee, its dark, thick, slippery, sticky noodle, pork lard is an essential items, prawn and cabbage, others use udon noodle or thin rice noodle but here they have imported from KL. I taste the breath of wok and savory but not heavy. Its taste is close to the Puchong or Cheras in Malaysia, its savoy and tasty.

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