Showing posts with label International. Show all posts
Showing posts with label International. Show all posts

Tuesday, April 2, 2013

A visual guide to parts of the cow your beef is from.

Cuts of Beef
Cuts of Beef infographic by visually.

Now that you know your beef better, go meet your neighbourhood butcher with a renewed confidence. And maybe even surprise a friend or two with how much you know about that piece of meat you just served at your BBQ party ; ) 


Saturday, December 3, 2011

Random 10 One2Two How Tos.


#10: Hong Kong style crispy oven roasted pork belly (English subtitles)


#9: Heartwarming holiday season cups of Eggnog


#8: A meal in Korea: Seng Bulgogi


#7: Surviving a Zombie holiday


#6: Coca-Cola Chicken Wings


#5: Vegan Black Metal Chef: Smoothie Alchemy!


#4: Mughalai cuisine: Mutton Kurma


#3: Frugal Chef: Homemade Barbeque Sauce with Apple Juice


#2: Chef McDang: Thai Green Curry Pt 1


#1: Chef McDang: Thai Green Curry Pt 2


Wednesday, November 30, 2011

Friday, March 18, 2011

Food 4 Thot: Earthquake, Tsunami & Nuclear Radiation.

This morning, I came across a meaningful video posted on Facebook by Angie Ng of New York.

She calls out for the world to learn from the commendable ways of the Japanese, in working together, selflessly, to help everyone, anyone, in need.

She pleas for a society makeover in the aftermath of natural disasters in Japan.





Tuesday, September 21, 2010

Recipe: Memphis Soul Stew.



Curtis Ousley was born on 7 February 1934. And he didn't do much cooking.

He started playing the saxophone when he was 12. You'd know him better as King Curtis. http://en.wikipedia.org/wiki/King_Curtis

In 1965, he recorded one of his most successful singles – Memphis Soul Stew.

Now you don't have to click on the video to know the recipe, because I'm gonna share it with you, right here:

1) 1/2 teacup of bass
2) 1 lb of fat back drums
3) 4 tablespoons of boiling Memphis guitars
4) A pinch of organ
5) 1/2 a pint of horns

Just place it on a burner and bring to boil - or that's what I think he said in the song... enjoy!

Friday, August 6, 2010

Nathalie's Gourmet Studio: July Menu.

It has been a couple of months back since my first visit. Was in the neighbourhood for a product launch, on a Friday, and with my reputation at stake, had to decide on where to go for an impressive one2two.

As Nathalie's was just around the corner from where we were, I made the call and went for it.

Of course, me being me, almost couldn't find the place until I saw the directional bunting... and just then, I recalled an earlier complaint from some friends who dropped by a couple of weeks back. Apparently, Chef Nathalie wasn't in the kitchen, and the beef was overdone and the chicken, dry.

It was too late to change my mind. We were running late and overly hungry. I prayed for the chef to be standing over the stove...

God is great. And so was Nathalie's Chicken & King Prawns, Beef Bourguignon and Lamb Loin.

For reservations, call 03-6207 9572.

Wednesday, July 28, 2010

La Gomera.

Ever had one of those days where you were looking for one thing and got something else better instead? This was to be one of those days. Walking around Neo Damansara was kinda like being in a scene of Resident Evil where the entire building is just empty, and you can hear silence resonating from the walls.

Kenneth, my sole one2two crew for the day, and I walked down a staircase to the lower ground floor from the chaotic car parking slots located at the back of the building, and found to our delight a restaurant that looked pretty new, and empty.

It's a good thing they had buntings out front with wonderfully appetising pictures of the dishes they served. And the mention of RM10 set lunch was appealing enough.

We almost had the entire restaurant to ourselves. It is, a new restaurant located in a really secluded building after all.

When the food arrived, it looked scrumptious. The colours were rich and inviting, just like those on their buntings!

The taste? My lamb stew was succulent and rather 'chewy' but not 'rubbery', which was good. Each chew released the flavours of the meat, complemented by the flavourful sauce that made it a sublime experience.

Kenneth's chicken was equally tantalising, and went well with the soup, white rice and 2 scoops of ice-cream for dessert.

I know I just had to return for their buffet, which by the way had a 50% off promotion. RM29.95 after discount for eat-all-you-can tapas, seafood, pizza and steak. (That's right, normal price of RM59.90 to resume only after 31 August 2010).

The dinner buffet begins at 6pm. I arrived from work at about 7pm plus, joined by my wife after a 15 minutes head start for me, which I spent at the salad bar where they had the lobster salad, cold-serve prawns and the works.

On the left, by the wall, were the stews - chicken, beef and lamb. You name it, they have it. All full-flavoured and richly satisfying.

On the other side of the restaurant was the kitchen. What you have to do is place a clip (or clips) with your table number on it onto the bowl with the name of the dish you wish to order. And they serve it to you once it's ready.

Similarly on the 'grill' side of the kitchen, you can place your orders for steaks, fish, prawns, clams, mussels, mushrooms and anything else that they display on labeled plates as shown above.

If you're into Spanish food, or would like a change from your usual Chinese, Italian or even Japanese meal, do drop by La Gomera Spanish Buffet & Dining, Block E-LG-1 & 2, Neo Damansara, Jalan PJU 8/1, Damansara Perdana, PJ.

For reservations, call 03-7710 0262. Remember, the 50% discount is valid till end of August only.

Need assurance on the overall experience? Ask the boys what they think:

3 out of 4 ain't bad.

Saturday, May 22, 2010

Nathalie's Gourmet Studio.

The afternoon was hotter than usual. You'd expect to quickly reach where you wanna go, and get down to some one2two action before the hour passes. But we were in Solaris Dutamas, and looking for Unit A4-01-5 can be rather tricky.

After two wrong turns, we eventually found Nathalie's Gourmet Studio. And we were happy that the place was pleasantly cosy, though the seats were a bit hard.

Then the starters arrived. The Parmesan Cheese Tart tastes as good as it looked, and fired up my expectation even higher...

One by one the dishes arrived, and each one tasted better than the other. The blend of flavours and textures was just amazing.

If there were doubts about Chef Nathalie Arbefeuille's menu before, all were quashed after the first bite.

Then came the Lamb Tajin. Each bite into the mutton, slow-cooked till tender, was like a prologue to a Moroccan folklore. And the natural flavours of the baby soy beans serve as a balance to the exotic combination of kuskus and braised artichoke.

There were whispers that Chef Nathalie Arbefeuille cooked for events at the French Embassy. And her classy studio next door confirms her cooking classes. Plus she has her own recipe book, published. So I really don't have to tell you much more about my impeccable experience eating here, and how impressive the desserts were...

Well, fancy some sweet Macaroons to go? Drop by Nathalie's Gourmet Studio, at Solaris Dutamas, Unit A4-01-5, Jalan Dutamas 1, KL. Or call 03-6207 9572 / 017-2806717 for reservations.

Thursday, April 1, 2010

Anchor Smoothness on tap.

April Fool jokes were flying around the entire day and nobody could really separate the truth from a prank.

I thought Anchor Smooth on tap was ballsy in carrying out a soft launch at a few selected draught serving pubs within the Klang Valley and across Malaysia on a day like April 1st.

I saw a lot of surprised faces as I sat away from the bar at Cheers Pub, off Jalan Batai, Damansara Heights, KL.

And you know what's more ballsy? Anchor Smooth draught beer is priced the same as Tiger Draught.

But the brightly lit Anchor Smooth font was flowing steadily the entire evening. That is certainly an encouraging sight, even if it's just the first night.

And I can definitely understand why. Anchor Smooth on tap is surprisingly pleasant, refreshingly fizzy and light. And no bitter aftertaste, so it goes down perfectly, mug after mug, with any dishes served.

The taste kinda reminded me a little of the delightful Asahi Dry beer and some of Budweiser.

Anchor Smooth on tap is definitely a good choice if you're up for a long night of boozing, or when you're chomping down a piping hot meal at a pub like Cheers.

Tuesday, March 30, 2010

Good morning Berjaya Redang Beach Resort.

The day began with wonderful sounds of the sea outside the room where my family and I rested blissfully the night before. The waves however, at the Berjaya Redang Beach Resort, Terengganu, do not rest. They seem to go on and on, which was heavenly.

And the island was just beautiful. No complaints there.

The food on the other hand, was disappointing.

For most of our meals when we were there, we ate at the Palm Restaurant.

The breakfast was complimentary. The buffet lunch costs RM70++ for adults, which comes up to about the same, or more, if you opted for the a la carte menu. And RM80++ for their 'Japanese' buffet dinner (which wasn't very Japanese at all) and their 'International' weekend buffet dinner (which wasn't very international) as well.

On the lighter side, there were 2 costumed characters, standing behind a counter at the end of a short buffet spread, armed with a frying pan each.

One made strangely horrifying 'spongy' omelettes. The other turned over my sunny side up.

And that's that, at the Berjaya Redang Beach Resort.

Thursday, March 18, 2010

Cristang at 8 Avenue.

I'm currently employed under a one month consultancy contract at an advertising agency, which makes me a colleague of a certain June Liew, who is a knowledgeable foodie in her own rights.

This is the first in the 'June' series of expeditions...

Cristang, is a dimly lit restaurant with an expansive menu that is probably more suited for a dinner and beer occasion.

But we're here for one2two, and the sound of a home-style pork and petai burger sounds too good to be true.

They name this 'Urban Legend'.

The potato wedges are real and roasted with skin. The buns are toasted lightly to slightly crispy. The generous portion of minced pork and petai (stink beans) sits comfortably on top the thick and juicy pork patty. The freshly sliced onions, tomatoes and greens complete the masterpiece.

I'd pay RM23++, again and again, for this.

Among the many choices of pork, chicken and fish dishes, the spicy-sounding Bacon Rib Ambila caught our attention. And our instincts were deadly right. RM18.80 well spent. Plus an extra RM1.30 for a complementing plate of white rice.

Tucked away at B-G-19, 8 Avenue, Jalan Sungai Jernih (8/1), PJ, this is a perfect joint for vampires seeking to escape KL's blistering afternoon sun, and an excellent pork and beer one2two.

Number to call: 012 226 2698 (Gerald G. Oei).

Tuesday, March 16, 2010

The Bread Shop.

A beautiful kitchen makes beautiful bread and pastries? I personally don't think so, but it sure works for The Bread Shop, Damansara Heights, PJ. (Located two doors down from the original Decanter).

If you fancy a spicy one2two, go for the lip-smacking Beef Serunding (Spicy Beef Floss) Croissant.

Otherwise, opt for the Smoked Chicken or Roast Beef (not shown here) Cabiata. And complete a 'light' afternoon with the scrumptious Bananascotch Danish.

But if you decide to go crazy with your selection, do check the price tags. It can get slightly exorbitant.

Monday, March 8, 2010

The Pink Sage Diner, Solaris Dutamas.

Pink Sage Diner just moved from Jalan Dang Wangi, downtown KL, to this new upstairs lot above Papa Rich, at Solaris Dutamas.

The overall ambiance was one that was minimalist but comfortable.

Read the menu, and Lamb Burger caught my attention.

When it arrived, I was utterly disappointed by the lack of presentation, the fact that they served processed fries, and the unforgivably poor quality buns. The price was not cheap either. It was more expensive than the basic burgers at Chili's. It costs me RM23++.

I expected a whole lot more.

The Mozzarella Pancake however, was (sort of) the saving grace. And I heard from the table the pasta with sun-dried tomatoes was better than expected. And, they served Illy gourmet coffees.

But that was it. Sorry boss, but I left your restaurant feeling half empty.

Friday, February 19, 2010

Being Julia Child.



Someone once told me that destiny is in your hands. A cliché, but absolutely true.

"Just look at the palm of your hands," he said matter-of-factly. "The lines have never stopped changing since the day you were born."

Now if you've not watched the movie 'Julie and Julia', I'd say you should.

It's inspirational, well, at least to me it is, very. And it can be life-changing for you, that's if you want it changed, of course.

And in searching over Google to learn more about Julia Child, I came across Julie Powell's blog - The Julie/Julia Project, and clicked on it.

Amidst her profanities, I came across a paragraph that expressed Julie's observation on Julia's life-changing moment:

"Julia Child began learning to cook when she was thirty-seven years old. She started because she wanted to feed her husband Paul. She started because though she’d fallen in love with great food late, when she did she’d fallen hard. She started because she was in Paris. She
started because she didn’t know what else to do."

In changing her life, Julia succeeded in changing the lives of countless people in the way they lived, cooked and ate.

So believe me when I say that destiny is, in more ways than one, in your hands.

Bon Appetit.

Friday, December 25, 2009

Just Heavenly Christmas Stollen.

"What's a Stollen?" I asked.

"The best way to describe a Stollen is, it's a half bread half cake," says a fellow one2two-er.

And that's not very far from how Wikipedia describes it: 'A Stollen is a loaf shaped fruitcake, powdered with icing sugar on the outside. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season, when called Weihnachtsstollen or Christstollen...'

Through further reading, you'll discover that a Stollen is made to look like a swaddled up baby Jesus. And the tradition of baking a Stollen dates back to the 15th century in Dresden, Germany.

These Stollens, however, are made by the 'Just Heavenly' duo of , right here in their Bangsar house at No 47, Jalan Terasek, Bangsar Baru, KL (Tel: 603-2287 9866).

The icing is a lemon zest glaze, and has an optional marzipan (almond paste) center. Priced at RM32 each.

Now you don't have to fly to Europe for extra Christmas cheer.

Monday, November 16, 2009

No frills Ninja.

Ninja Joe may just be the unstealthiest ninja ever. It stands out in bright red on the Lower Ground of Tropicana City Mall. You'll no doubt see it as you walk in from the car park. Address: LG18, Tropicana City Mall, No.3 Jalan SS20/27, PJ. Tel: 603-77250834.

Apparently, Ninja Joe has something special lined up for anyone named Joe – RM1 off any Ninja meal (valid for non-promo items only).

And, Ninja Joe do have remarkable powers to reel you in with 6 types of frill-free mini pork burgers (sized much bigger than White Castle's, thank goodness): Original, Teriyaki, Black Pepper, Oriental, Sweet & Sour and Spicy.

On the side, there are the 'pork and mash' nuggets shaped like deadly Shurikens (which unfortunately didn't quite cut it for me) and/or lightly salted crinkle cut fries. Plus you get a choice of Green Tea, Lemonade or Coffee to wash them down.

For dessert, you have the Mango or Green Tea ice-cream that comes in a small paper cup.

The one I had was over-the-temperature frozen, and it took more than half an hour to thaw.

But, the Ninja bosses (TJ Tee & Janz Tan) did assure me that it'll be set right, plus the Shurikens will be fresh and piping-hot, on my next visit.

I'll be looking forward to it.

Wednesday, November 4, 2009

Cool Thai.

Nothing truly excites me at any of the Delicious chain of restaurants, save for those lit bird cages, and that sensational non-alcoholic drink that'll reboot you for more shopping action. The Thai Cooler - a refreshing blend of soda, lime juice, lychee and lemongrass. Or is there more than meet my taste buds? Do try it and let me know...

Friday, April 10, 2009

A&W forks up.

It's utterly disgusting that A&W resorts to such a disgraceful marketing ploy of coming up with an excuse of a new edition to their classic Coney Dog with a White Castle sized Coney Sate. Will you just look at the size of that dog? It's about the same length as the pack of French Fries (which by the way was too tough to chew, and mind you I have still a full set of real teeth, not dentures).

The promotional tentcard displayed a picture of Coney Sate that's Coney Dog sized, with 2 chunky sticks of chicken satay sticking out from the bun. Now, do you see any chunky sticks of chicken satay anywhere in the picture? Hell, no. I returned them their pathetic dog (if you can call it one) and told them, for the betterment of mankind and humanity, to put it to sleep immediately.

And, in the midst of anger and disappointment, I think I actually swallowed some broken pieces of their plastic fork too. What do you say to that? It's "What the fork," right?

If A&W keeps this up, I'd say they'll be keeping White Castle company in failed fastfood heaven, pretty soon.