Out with the old, on with the… old?

Desserts!

The sign says it all.

Why fix it when it ain’t broke? Why should I go to some untried bistro or buffet to celebrate a New Year when I know somewhere which never disappoints?

And so, to celebrate 2011 with our newly wedded friends Lim Ying May and Peter Gabriel (unfortunate he shares the same name with the Genesis singer!), where else did I make reservations but at Utara Coffeehouse at Armada?

Soft shelled crabs bring rapture!

Chef Chew was supposed to be at work, but had a last minute engagement, but I’m quite at home with the rest of the chefs, including the very talented Alias. As usual, we had extra delicacies brought to the table from the Japanese bistro, including a very good deep-fried soft shelled crab which had Kit and May squabbling like alley dogs.

The pretty cold cuts and salad section.

The food was the usual amazing spread. What else can I say which has not been said?

A proud Malaysian discovery?

The Tutti Frutti outlet which led us to the Darabif discovery!

It was an accidental discovery. Kit and I were shopping for close out Christmas decorations at IOI Mall Puchong as I am bent on an all-red tree next year. We celebrated our boxes of red baubles with some Tutti Frutti froyo which shared a storefront with Darabif (Lot EG3A Ground floor, new wing, IOI Mall).

After less than satisfactory flavours (the kiwi and lychee flavours were icy and sorbet like, with just a tinge of the fruit; while the Choco Raspberry was an uneasy combo which say the acidity of the raspberry spoiling the velvety finish of the chocolate, while the darkness of the chocolate overpowered the zest of the red fruit. Just Peachy was the superior flavour, but only by a tad); we thought we’d try this brand new burger joint.

Darabif is a well-known name in the frozen foods section in Malaysia. Their burgers have always been slightly pricier than the well-known Ramly brand, and I have to say, since I prefer Kit’s made from scratch patties, that I have made no close acquaintance with either.

The best beef nuggets ever!

What enticed me to try the restaurant was the offering of beef nuggets. (And who am I kidding; I like funky food names so the Holy Guacamole set also caught my eye). All Darabif burgers are sourced from Malaysian grown and slaughtered steer cattle. The USP of this restaurant is that it offers its burgers either ‘Lean’ or ‘Mean’. Lean burgers are made from topside, while Mean burgers use chuck, which is the usual burger cut. Beef nuggets, however, only come in one style. I’m guessing it’s Lean because they were amazingly tender.

Malaysian Moo burger - the RM11.90 combo meal is the upmarket answer to Egg Banjo!

I’ve never had beef nuggets per se, medallions in batter, yes. These just took the cake! They were tender, juicy and dense. The slight offside is that they are battered in golden breadcrumbs which sometimes make me choke because of the scratchiness. But that may just be a me thing.

Kit had a Mean Malaysian Moo combo which is a beef patty wrapped in an egg omelet. I think this is their take on the good ol’ Egg Banjo which is a burger with a fried egg on top of the patty. Kit calls it ‘an upscale Ramly burger’ since Ramlys are usually sold by burger boys on the road sides. Terminology aside, the Malaysian Moo had lots of lettuce and a nice, oozy slice of cheese which added to the yumminess of the burger.

The fries which came with the meal were cracked black pepper sprinkled and would have been perfect if they were fresh out of the fryer.

Other cool names are the Phat Moo, Maxi Moo and Lamb Glam. An additional patty can be added to any burger at RM3, but the menu does not say if the patty is a Mean or Lean. Darabif also sells packed beef and chicken jerky which look so much like Slim Jim’s, it took my breath away.

The Manglish grammar is the only thing that gives Darabif away!

Good packaging, nice outlet (the coloured light needs adjustment though), counter staff who are English speaking and can explain the products… Can this actually be a Malaysian product? Ah, yes, take a look at the paper placemat and see if you can spot the grammar error and this MAY be a giveaway. But, seasoned editor I may be, I know that it will be the food that sells the meals, not the Manglish, and therefore I give Darabif my personal thumbs’ up. I really, really hope it will be something that will take off!

Feasts and friends

Chef Chew saved his finest bird for me!

Kit carving the Christmas turkey.

I was not sure if I’d be able to walk much at Christmas, after some intense physio, but because Chef Chew was now with Armada, I simply had to order a Christmas turkey from him. He makes the best turkey ever. I’ve always found turkey to be overly lean and too dry for my taste, but chef has this secret method where he pops the bird out of the oven half way and gives it a cold bath before it goes back into the oven. It results in an amazingly plump gobbler.

String bean and lemon casserole from Nigella Lawson's Feast.

My very own Root Bake - yams, sweet potatoes, carrots, potatoes and spring onions in maple syrup and paprika.

So while Kit prepped the young beans for the bean and lemon casserole courtesy of Nigella Lawson, I went to take delivery of the Christmas bird. I also got a lovely cake, Christmas cookies, mash and sprouts, cranberry sauce and, on the kind compliments of Armada General Manager Hoon Tai Chee, a bottle of excellent red wine.

Sharon Tan brought chocolate and strawberry mousse tarts.

So laden (it took two of the staff to carry down my treasures), it was off to place the bounty on my festive table. Along with my family (Pops, Nana, brother Chris, sis in law monica, nephews Dylan and Aiden), there were also the people who are as close as different surnames could bring them to being part of my family. Hence, Evelyn Chung (my wise old tiger), Sharon Tan (no relation, but tied at heart), Sharon Lee were also at my dinner.
What a blessing it was to have such bounty to share! God bless us all!

Emilio and Sergio licked up the turkey gravy.

Simple pleasures

Sometimes I tire of lavish buffets and Michelin chefs, and desire some homely fare. Although, I have to confess my favourite guilty pleasure is to eat Teochew porridge from a breakfast buffet spread, some days, I crave for something heartier.

Salt fish was on my mind these past few days and of course, I headed to KGNS to assuage the craving. This nasi goreng kampong with salted fish was the best I’ve eaten. However, repeat visits failed to capture the same magic. Oh well!

Cup 'o comfort

Cupcakes are so easy to make. They’re basically just a cake recipe made small. The bitch, however, is in the decorating. I neither have the steady hand, nor the patience to ice a dozen or more of the fiddly things. The smaller they are, the fiddlier they get.

And so, because we should pay for the things we don’t want to do, but which others make a living by, I always call on Ina from Pippin Cupcakes for a pretty box of pleasure. Her cupcakes are so sweet and dainty, that they give more cheer than a roomful of flowers!
Furthermore, she is always on time, and will deliver the cupcakes, for an added fee. This service was a mercy to invalid me, who wanted to say thank you to my therapist and rehab team at Damansara Specialist Centre for their care. I am still undergoing rehab for a terribly pinched and impacted sciatic nerve, but as I took a break from therapy before Christmas, I wanted to leave them with a sweet something. And nothing says it sweeter than a box of petite cupcakes from Pippin.

Ina does amazing bakery work, from savouries like quiches and pies, to sweet bakes like puddings, wedding cakes and special ‘hantaran’ favours. Try her out! Leave me a message if you want her number.