I come, I see, I Hunt and I Chiak Its mainly about food, some fashion, movie and the 'lengang' days of me~

Every year during 5th day of 5th month on the lunar calendar, I am always excited on it as it is Dragon Boat Festival that will traditional eat Zong Zi or what I usually call (Bak Chang) which is a type of traditional Chinese Food, many Chinese during this festival at some of the homes will do some homemade bak chang by using ingredient such as pork, lotus seed, lotus leaves, salted duck egg, white or brown rice.

This festival was to commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. For more (read here – wikipedia)

I have always been a big fan of rice dumpling especially the home made ones, as it is rich in ingredients. Usually during this festival, my auntie would make some and give around the neighbours and there are at one time, my auntie forgot that the neighbor went travel and I had 2 weeks of bak chang! (after that got phobia of it) but till now still in lurve with the taste of it.

To me, I only always enjoy eating as I know making bak chang is easy as it involves a lot of work, but the tricky part is tying it up, that not until recently, I get an opportunity to attend a rice dumpling workshop by ‘Chef Lo Tian Sion’ that each of us were given a huge space in the kitchen table to play around, and let me tell you, it was fun!

The ingredients for the night are, white and brown rice, sugar, salt, oil, some powder . . .

and the very main ingredient are usually customise with your own choice, but for tonight are chicken breast meat, sea cucumber, mushroom, salted duck egg yolk, dry scallop and a few more.

Fresh lotus leaves are needed to wrap on the rice dumpling.

The chef are ready, are you ready~

Pour all the ingrediant into the bowl and mix it with your hand.

then after mix it thoroughly and place the 3 lotus leave at the bottom and spread it out, next add in the mix brown and white rice as the base then add in the main ingredient on top.

my best of wrap then the chef said that its not tight and solid enough. Gosh~ you really need the trip or master the skills to wrap on it.

Tadaaa....7th attempt still fail and it was the assist of the chef that helps us to tie on it and Ester also did it.

Our rice dumpling are going into the steam, as I just got to know that it need to be in boiling water for 8 hours. (which previously I thought for only a few hours)

Usually we go for the traditional rice dumpling but now we are learning sweet dumpling which is meant for desert . . . above are the ingredient needed.

Again, mix all the ingredient and mix it with your hand till thorougly till it become stick like a ball and prepared for the sweet base.

This are the sweet potato as been boil till very soft and mash it with hand, and need not add in any flavour as the sweet potato already quite sweet itself.

put it on a tray and you can customise the shape as you want it to be.

Hot up the oil till you stick a chopstick into the oil and you see bubble around it (shows that the oil is hot and ready to go) and just add in the whole tray of sweet potato to fried on it.

Fried till its golden brown and its ready to be eaten. What to eat it with? see the last pictures.

It was Andrew that help us take alot of pictures and he had sacrifise some of the process of making it.

Simply irresistable 'Rice Dumpling'. When it was cut open, my gawd, the smell of the lotus leave smell and strong aroma of the fragrant rice dumpling shows that it had been well boil and the taste of it, was not too salty, just perfect yet rich in ingredient, this portion need to be share as I cant finish one myself.

Is something new to me but I did not expect the sweet rice dumpling to be so good. Sweet potato was rich in its original taste, yet its hot but eat along with ice cream taste awesome and the sweet rice dumpling wasnt to sweet as it is a very good combination.

With this great experience is only one person to thank to, Katie which gave us the invites and had a great experience at the back kitchen..

Nikko Hotel is organising a Rice Dumpling Culinary Class on 5th of June 2010 and its only based on reservation, as seats are first-come-first-served basis.

Just by RM100++ per person inclusive of recipe booklet and Dim Sum Set Lunch which I think its a great bargain as you are running back home with 3 types of recepi and a set lunch brunch or you decided to give it a try of the dumpling you can also buy them from Hotel Nikko from 1st to 16th June for dine-in or takeaway.

For reservation, call +603-2782 6188.
*Halal

Location:
Hotel Nikko Kuala Lumpur
165, Jalan Ampang,
50450 Kuala Lumpur,
Malaysia.
Tel: +603-2161 1111

Email: info@hotelnikko.com.my
http://www.hotelnikko.com.my/

2 weeks ago, when I was working half way, then suddenly my email pop outs, an invitation. Instantly, I click to view it to see what was it about, and to my surprise got invited for a Tequila and Mezcal Tasting at Bentley’s Pub, Hotel Nikko. Many thanks that they had made one part of my wish come true that alcohol tasting is one of my wish as a foodie.

I just like the bar which is very classic, old english style with dim lights and wooden pieces of ceiling. A very comfortable place to be.

This is where the session's is going to be.

This is the orignal Tequila that flown all the way from Mexico. From front to back (Tequila Tizoc Anejo, Tequila Tizoc Reposado, and Tequila Tizoc Blanco)

and Mezcal all prepared and ready to be tasted by us. (Mezcal of Espadin Maguey, Mezcal of Wild Bicuixe Maguey, Mezcal of wild Tobashiche)

What I get to know that, in Mexico there are around 35 states and only 5 states are able to produce tequila that cannot be produce elsewhere in the world, which makes them so exclusive.

With the sheets of paper for us to learn on each individual flavors how it is different from.

All of the tables were preared with 6 piece of glasses as there are 3 flavors each for Tequila and Mezcal and water is for you to rince our mouth. When we were all seated, then Kevin the Sommelier tell us about himself and also ask us to help ourself at the food area that had been prepared. One little advice from him that, never take alcohol with an empty stomach.

Then we hurried and help ourself with prepared Mexican finger food.

The sauces that need to dip with. Unique in taste which do not get to eat everyday.

My finger food for the night

At Paxia Restaurant which is one of the finest restaurant in Mexico. He had been into restaurant business for more than 19 years start from waiter to manager and he had work in the best restaurant before from Barraca Orraca of the famed Anderson Restaurant Group to the internationally known Izote owned by chef Patricia Quintana, where he was a manager.

Then he started his sommelier studies in 2008 with sommelier Pedro Poncelis at one of the universities. He had also judge the “Ensenada, Tierra del Vino” XV, XVI, XVII editions for 3 consecutive years and the last one was in August 2009. Till now, he had earned a first Award of Excellence by Wine Spectator for maintaining one of the best wine list in the country. With the chain he is wearing, represents that he is a Sommelier

With his record, certainly I am going to enjoy myself learning to drink.

Kevin and Me

And let the class begin.

Start off with the first glass, Blanco. Hold your glass and tilt it till 45 degree as shown on the picture below and swirl it around. What we need to do next is to observe the colour and clarity.

After Swirl, we were suppose to smell on the Tequila, trying to get the scent of it.

If the layer of alcohol is clear and flowed down from the wall of the glass quickly, it shows that, take more a few glasses, you can park yourself for the rest of the night (indicates high level of alcohol content)

We was told that temparature is also one play one of the important role in preserving tip top taste of it, that it must always kept in cool temperature in between 14-17C, fridge is not advisable.

After trying all the glasses, I find it, it is pretty similar to wine tasting, but the amazing part is, how is the process they brew on it and the scent and taste been created out. For our very first sip, we were asked to swirl in our mouth to ensure the taste flavor the mouth and swallow it after that. After it travels down the throat, it was very spicy and strong. For girls to drink that, their face will definitely smirk! As told by him, the first taste is usually taste stronger as our tongue is still very mild and to taste on our tongue palate. Second sip, taste much better or the aroma and flavours. Then comes the mischievous Ken, teach us another way how to drink it, that after the sip and you tarik kuat kuat, : results: makes us lagi high, with the strong taste of spiciness shot up to our brain and nose.

'Tequila Tizoc Reposado' that been store (4-6 months) age in barrel, taste better compare to the first one, it taste milder and not that spicy that slides down my throat easily. I felt the after taste of mint flavor after it, chilling and cool.

Moving to third range, ‘Tequila Tizoc Anejo’ age at 14-16 months in a barrel had made me fall in lurve with tequila, with the first sip, I taste some earth and woody scent after the sip, but the overall balance is much creamier and smooth. This is one of the popular selection by the women as it is the strongest in alcohol level, taste better and just don play play with the girls in Mexico.

As the first range finishes, we were requested to eat or filled our stomach again and be prepared for round 2. Ting ting ting!

I find that Mezcal range is even more interesting that I have never tried before. The taste of it is surprisingly different and of course with alcohol lovers or those who are stress most of the time, this is the bottle that you might not want to miss with alcohol content of 48%-53%. Give me 3 shots and I will be done for the night, or I will start to talk nonsense with you. :)

Start testing with ‘Mezcal, Mezcal of Espadin Maguey’ (aged 9 to 12 years), slightly woody in flavors, not so spicy yet filled with citrus and some spices. Strong in first sip but soft after swallow.

Second glass ‘Mezcal of Wild Tobasiche’ (12 to 15 years) which I think it’s a bit similar to the first one and to end with Mexicano (13-16 years) and 'Bicuixe Maguey' (12 to 15 years) that contain the highest alcohol level. 53%! The taste is amazingly good! Not that spicy yet after effect is minty, but strong wood taste and aroma yet smooth and thicker too as I find that Mezcal is spicier and strong in wood aroma. When my first sip of Mezcal also makes me recall back some of my childhood memories, as its taste is very unique that end with wood, dusty, soil, ashes taste and smell. This scent is more obvious that Kevin request us to pour abit on our palm and rub against with both hands till it dry up then inhales. Amazingly, that’s the kind of scent that we are smelling.

As he mention to us how the scent come from was during the aging process that been stored in a area, it actually absorb the scent from the environment that make the drinks taste so natural. Mezcal do not comes cheap too as ONLY 130 bottles were produce each year as it is blend 100% from a plant that needed 30kg to produce one bottle and with the plant of 10 years old. With its limitation in the market, the price could easily rake up USD 160 per bottle.

I guess that, no matter what kind of alcohol, the older it is, it always taste the best!

With the Mexican Embassador.

Trying to pose had to be the embassador~

A tip from Kevin that how do we know it is good tequila or bad, that during your purchase, just shake hard on the bottle, and if the Tequila or Mezcal create a lot of bubble like when you shake a coke, it means that is a great bottle!

Never drink tequila with lemon and salt which is not the proper way, that is what you seen on Hollywood movies and out in the market there are alot are for commercial production which do not use 100% of the plant.

Our gift for the night a double shot tequila glass which I have been wanting to buy for long time. So till next round... Kampaaiiiii~~~~~~

Awww, sometimes I do wonder how long will it takes me to get there to earn that kind of money to let me spend on what I want, as in not to be super rich, but just nice. Sometimes I sure do wish that if I do not get to travel overseas or locally I do have that kind of feeling I want myself to be pampered in a 5 star hotel. A night or 2 would be great. Till then, is one of my wish and also working my ass towards there.

We were here for a food review session and of course like one of our foodie VIP is down to this event too, CK which is famous in the up north and she bring me and Coco up to this Exclusive Residence Longue for refreshment and show us around with Keegen being a very nice guy to tour us around. This longue is located on the 26th floor of the hotel to host guest that stay in an exclusive room.

I sure do not mind to spend my whole day here, lazy’ing around, enjoying the view, blog and online to utilise their free online services, bringing my whole group of friends to chill together

This would be my most preferred area that makes me think of that Heineken advertisement having the whole fridge by myself, which is all foc.

If you are a fan of mocktail or cocktail, they do have a mini bar upon per your request the person in charge of that day will hand made one for you, besides that you also can enjoy the finger food that prepared upon.

Then Keegan is one of the managers there that introduce us his specialty in making cocktails. He introduce us ‘Lime Margarita’ for CK which she enjoys it a lot, not very strong in alcohol flavor that did not overpower the taste of the lime, what we would say is just perfect taste for her. The salt that sprinkle around the glass edge is good, that the after taste that left in our tongue is still salt taste.

Then I got myself ‘Long Island Tea’ which he did it mild for us as I had empty stomach and my stomach was growling. It’s a mixture of 5 alcohol that he mention to us and I find it very good as the way I like it, doest taste strong alcohol in it but take 2 or 3 glass is enough to kill us off, taste mild that did not over power the tea taste but the amount of alcohol added in, I would say is strong. Don play play~

Then Coco had 'Cappucino' as she is not feeling well, with honey as the spoon to stir in it. She just love her cup of coffee.

Then we get a peek into CK’s room, if I were given a chance, I wouldn’t mind to camp there for 1 week. Every day wake up got breakfast, with big and specious bath room and a great study table area for me to do my stuff.

Then we head down to Serena Brasserie for the Mexican food buffett with CK and me.

A modern and spacious interior setting with light with dim lights to set on the environment is a great way we can enjoy our food.

In this event, Nikko hotel had take this opportunity to organize this event with Embassy of Mexico that presents ‘Mexico. A Festival of Flavours’ that featuring renowned ‘Chef-Owner Daniel Ovadia from Paxia Restaurants’ in conjuction with Mexico’s Bicentennial Celebration.

Mexico: A Festival of Flavors will highlight the rich cultural heritage and evolving gastronomy of Mexico, that gives them a new challenge in our modern world, changes in taste in preparing and preserve the original of the taste. Paxia restaurant is one of the award winning restaurant that is well recognize in the country itself for its exquisite taste and with the chef around, you can just enjoy the original taste of it.

I kick start my meal off with cheese section. I tried all the 3 cheeze and also only found out that CK is also a cheese lovers, we enjoy 3 of those cheese and I personally prefer the 1 if eat it raw, the one in the middle, strong in cheese flavor and the one on the front piece, to baked inside and oven with a toast or pizza sure taste very good.

Appetizer section with Mexician infusion.

Oyster and Sahsimi which is very fresh, again I hantam alot.

They also do have a mini Italian section, which I love how the chef prepared my white sauce of spaghetti.

Start off with very first in list of Mexican food, 'Beef Papperoni Pizza' with huge slices of onion, and cheese melt on top, spread with cheese and chili powder is just good.

Desert Section