Scallop & Prawn RM28.80
by Pasta de Gohan
Restaurant: Pasta de Gohan
Archive for the ‘Must Try!’ Category
Scallop & Prawn Pizza
Sunday, August 9th, 2009Com Hat Sen
Sunday, August 9th, 2009
Oxtail Noodle Soup
Sunday, August 9th, 2009
Tropical Ice Teller
Saturday, August 8th, 2009 |
The ice teller equation = Jackfruit + Avocado + Chocolate Syrup + Coconut + Sweetened Milk + Green Syrup + Red Syrup + Buah Kabong + ICE CUBES |
Baked Durian Chicken Wings
Saturday, July 18th, 2009 |
Cuisine: Vietnamese
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La Lot Vietnamese Cuisine Duck Confit Salad
Saturday, July 18th, 2009 |
Cuisine: Vietnamese
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Pho Noodles Soup – Traditional Mixed Beef Noodles
Saturday, July 18th, 2009 |
Cuisine: Vietnamese
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Nasi Kukus
Saturday, July 18th, 2009 |
Cuisine: Malay
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Delectable Peking Duck
Tuesday, March 10th, 2009
Restaurant: Xin Cuisine Chinese Restaurant, Concorde Hotel, Kuala Lumpur |
There is no need to travel to Beijing to sample the famous Peking duck delicacy. Here, at Concorde’s Xin Cuisine Chinese Restaurant, traditional Peking duck is featured throughout the month of March.
The Peking duck was first created and introduced by the palace chefs back in the Ming Dynasty where only exceptional quality dishes were cooked for the emperor. The preparation of the dish is rather interesting but time consuming. The duck have to be inflated to separate the skin from the fat. |
Enticing Mango Caramel
Tuesday, March 10th, 2009
Restaurant: Melting Pot Cafe, Concorde Hotel, Kuala Lumpur |
Mango or fondly known as ’superfruit’ contains high prebiotic dietary fiber, vitamin C and other vitamins. Not only delicious own its own, but also add flavours to desserts. Sink your sweet tooth into this a slice of mango caramel, a perfect tea time indulgence at Melting Pot Café this March.
To prepare this toothsome dessert, first step is to prepare the chocolate base. Beat sugar and egg white powder well. Whisk egg white until it becomes a meringue. Next, add in almond, melted chocolate and rose flour. Mix well and bake at 110 degree Celsius for 10 minutes. Second step is to prepare mango coulis. Mix mango puree, mango cubes and black pepper together. Boil sugar, lemon juice and gelatin till it is golden brown and pour it into the mango mixture earlier. Chill this mixture for an hour. |
