Roti Canai

So the Italians thought they're cool being able to play around with their pizza dough.

Unfortunately they haven't seen how the Malaysian roll it with their roti canai. 

The dough looks almost the same but rotis are thinner and much harder to play with. 

Drum rolls please!

Coconut Crab

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Coconut crab is not your regular kinda crab. It is the largest land-living anthropod and you can find them mostly along the coastal forest regions of many Indo-Pacific islands. Okay that is a bit too scientific for me but for more info, you can find it here.

My first encounter with this crab was at shook restaurant a few years back and I tell you, I have never seen anything like it before. My experience with crabs are only limited to opening cans to make crab cakes or some kinda hor d evrous but this is something else.

The crab is so damn strong and you really have to be careful handling it. You don't want your hands or your fingers getting clawed so that is why I got Chef Johann to do it. He is much more an expert when it comes to this type of stuff.

It might look kinda nasty and ugly but the meat actually tasted really good. It's kinda like a mixture of crab meat and coconut at the same time, which is very unique. The reason for it was the crab loves to eat coconut. They will climb up, get the coconut and using their incredibly strong claws to break the shells and eat the meat. Weird right, but it's true and that is why they cost a bundle. It is also in that what you call "exotic food" category.

The cooking part is pretty easy, just some salt, pepper and that's it. We don't really want to mess with the real flavor of the crab. The hard part is when you have to kill it. So, this is the first part of the video. You can actually hear the crab screamed. Oohh! 

 

How To "French" A Rack Of Lamb

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.

10 Malaysian Fruits You Don't Know

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.

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Salt Crusted Trout

                                

 

1) I used to do this dish at Shook. It's a spin on the usual salt-crusted except that it's a bit more tidier compared to the traditional one.

2) The salt is mix with the herbs, blended with eggs and then made into a dough with flour.

3) Roll the dough to a certain thickness, covered the fish with it then bake for about half an hour.

4) Cut it on one side, open then served.

5) Will surely get a high score on the WOW factor!!

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