Monday, November 23, 2009
I was at Shook Restaurant @ Starhill when I ask Ayob, one of the Sous Chef to demonstrate on how to french cut a lamb rack. He was really good at it and bloody damn fast too. You can use a paring knife to scrape those thin skin type thingy around the bone to make it looks nicer
The lamb that was used is the best you can get in Malaysia. It is from Hillside, one of the biggest distributor of lamb in Australia and it's quite expensive for a regular guy like me..around RM98.00 per kilo but I can assure you that you're not going to be disappointed.
You can get it at Classic Fine Food.
** I took the video using my phone so the quality is not that good but I think it's enough to show how it 's done.
Saturday, November 21, 2009
There are so many different kinda fruits in Malaysia that there're some that I've never seen nor taste at all. And not all of the fruits are "ready to eat" type either like orange or apples but are usually cooked and made into drinks for medicinal purpose. There are also some fruits that are made into "jeruk" or pickles coz there are too sour.