Battered Prawns with lime

Prawn Overcoat

Ingredients:

  • 285gm/ 10oz uncooked prawns, peeled tail on
  • ¾ cup All purpose flour
  • 1 tsp Baking powder
  • A pinch Paprika powder
  • 1 cup Beer—optional, you can change to milk/water
  • Oil for deep frying
  • Lime wedges

Method:

  1. Peel the prawns leaving the tail intact.
  2. In a bowl, sieve the flour, baking powder, salt and paprika powder mixing well.
  3. Then gently add the beer/water/milk, mix well until all is dissolved & allow the mixture to rest for 15 minutes in a chiller.
  4. Heat the oil in an electric fryer or wok at 380°F.
  5. Dip the prawns in the batter then fry them batch by batch until they are golden brown.
  6. Remove from the oil & drain them dry on paper towels.
  7. Best served hot with cocktail sauce, lime or any dip you desire.

Notes:

It is very important you ensure that the prawns after frying dry off properly on a paper kitchen towel to ensure that all the extra oil is taken away from the dish. As with any fried items the oil must be hot and clean to ensure the dish does not absorb too much oil. Chef Kasdi has garnished his prawns with finely chopped chives and a large lime wedge.

Happy Cooking!

Cream Caramel with Fresh Berries

Cream Caramel with Fresh Berries

Ingredients

  • Custard
  • 1 liter of Milk
  • 2 tsp Vanilla essence
  • 8 nos Egg yolk
  • 200 g Sugar
  • Caramel
  • 200 g Sugar
  • 30 ml Water

Preparation

Caramel

  1. Place the sugar in a sauce pan & using a medium heat, let the sugar melt.
  2. Stir the mixture slowly, once all the sugar turns to caramel, add the water, then stir.
  3. Pour the caramel in ramekins, bowl or other service receptacle and then let it cool.

Custard

  1. Boil the milk and vanilla essence, and then add the sugar & mix well until the sugar dissolves.
  2. Transfer the mixture into a bowl, and then add the egg yolks one by one stirring vigorously to avoid the mixture lumpy and then strain the mixture using a fine sieve.
  3. Pour the mixture into the ramekins, bowl or chosen service receptacle.
  4. Put the chosen containers on a baking tray with ¾ water, then bake for 35mins at 180°C.
  5. Once it is cooked, place the dish in a chiller for 24 hours, and then serve chilled with fresh berries.

Notes

Chef Kasdi has outdone himself here and garnished his stunning caramels with fresh raspberries, gooseberries and blueberries….Magic!

Happy Cooking!

The newly opened Kanpei Restaurant and Bar

We would like to announce the opening of our Kanpei Restaurant and Bar at Micasa, which is a subsidiary of E&O Berhad – Hospitality and Lifestyle Division, which owns E&O Hotel Penang and Lone Pine Hotel Penang.

  • Kuala Lumpur’s latest Asian Euro Bistro, an upscale restaurant and Bar offering unique dining experiences in fashionable and stylish settings.
  • Features glass walls with an extensive selection of choice wines and the Asian-Euro cuisine compliments the whole culinary journey.
  • Menu offerings include choice prime quality steaks from the US and Australia, as well as the freshest seafood cooked the Asian way.
  • Comfortable and cozy surroundings with quality service ensures a truly enjoyable time.
  • Restaurant Capacity: 133 indoor and 16 outdoor. Total = 149
  • Opening Hours: Restaurant 7am to 11pm (daily)
  • Bar 11am to 1am (daily)
Location

Kanpei is located at the Main Lobby, MICASA ALL SUITES HOTEL, Jalan Tun Razak beside the US Embassy.

Access

Through the Main Lobby entrance.

Management Team

  • Executive Chef: Mr. Kasdi Dahari
  • Restaurant Manager: Mr. Simon Siow
  • Chef de Cuisine: Mr. Ibrahim Zakir

For more information or inquiries for All Day Dining, Parties and Group Bookings; please call 03-2166 3603 or e-mail Ms Zalipah at info-kanpei@easternandoriental.com

Thank you and happy dining!

Kampei photo 1

Kanpei photo 2

Kanpei photo 3

Cheddar Cheese Biscuits

 

Cheddar Cheese Biscuits

Ingredients:

  • 250 gm Flour, low gluten/soft flour
  • 2 tsp Baking powder
  • 60 gm Soft butter
  • 350 ml Milk
  • 3 eggs
  • 150 gm Cheddar cheese, grated
  • 180 ml Clarified butter or corn oil
  • Paprika powder
  • Salt and pepper to taste

Preparation:

  1. In a muffin mould, add 1 tablespoon of clarified butter to each mould, place in an oven, pre-heat the mould until its very hot (similar process to making Yorkshire puddings)
  2. In a bowl, sieve the flour and baking powder, then add in the eggs, butter & mix well, gradually add in the milk until the mixture becomes similar to pancake mixture but more firm.
  3. Season with the salt and pepper.
  4. Take out the pre heated muffin mould with clarified butter & pour the batter in the mould, top with grated cheddar cheese and paprika powder.
  5. Baked in the over until the muffins are golden brown.
  6. The muffins can be served as afternoon tea item or as an accompaniment for a main meal.

Notes:

These savory cheddar cheese biscuits really are a delight and Chef Kasdi has introduced us to something very different to enjoy during a very old tradition….afternoon tea!

Happy Cooking!

Rosemary & Parmesan Potato Wedges

Rosemary & Parmesan Potato Weges 

Ingredients:

  • 500 g Idaho Potatoes
  • 2 stalks of Rosemary
  • 3 tbsp Parmesan Cheese, grated
  • 1 tsp Paprika powder
  • Fine sea salt and freshly cracked black pepper corn

Method:

1.    Clean the potatoes & boil them in salted water until half cooked, strain and set aside.

2.    While they are still hot, cut them into wedges, let them cool down and dry.

3.    Pre heat some corn or soya oil, just before they are deep fried, toss the potatoes with paprika powder. Then fry them until they are golden brown.

4.    Once they turn golden brown, drain and toss them in chopped parsley, grated parmesan cheese, salt and black pepper.

5.    Best served with garlic aioli or any dip you desire.

Notes:
The wedges are better tossed whilst they are till hot so they absorb the seasoning and also whilst they are moist so that the seasoning sticks to the wedges. Chef Kasdi has garnished his wonderful wedges with fresh rosemary and chervil sprigs.

Happy Cooking!

Prawn cocktail open faced sandwich

Prawn Cocktail Open-Faced Sandwich 

Ingredients:

  • 500gm Prawns, preferably tiger prawns
  • 150gm Mixed lettuce or mesclun mix
  • 1 Lemon
  • 1 Farmers Loaf
  • 10 ripe cherry tomatoes
  • Extra virgin olive oil

Cajun Cocktail Sauce:

  • 200 gm Mayonnaise
  • 1 tsp L&P Sauce
  • 2 tsp Cajun Seasoning
  • 2 tbsp Tomato ketchup
  • 2 tbsp Chili Sauce
  • 1 tbsp Fresh lime or lemon juice
  • ½ tsp Fine sea salt
  • A dash of freshly cracked black pepper
Method:

Cajun Cocktail Sauce:

  1. In a bowl, the mix ingredients with mayonnaise & mix well.
  2. Add the lemon juice, adjust the seasoning to taste.

Poached Prawns:

  1. Prepare the boiling water, add salt, and then add prawns, let them come to a boil, then strain.
  2. To avoid carry over cooking, refresh and cool them in ice water.
  3. Then peel the prawns leaving the tail on.

Grilled Bread:

  1. Slice the bread to your desired thickness, then drizzle olive oil directly on the slices, season with salt and freshly cracked peppercorns, then toast in an oven or toaster.

To assemble:

  1. Toss mesclun mix salad with extra virgin olive oil, salt and pepper, then arrange on top of the toasted bread slices.
  2. Arrange the poached prawns on top of the salad, then lace the cocktail sauce on top of the prawns.
  3. Garnish with lemon wedges and cherry tomato.

Notes:

This is a modern day and very simple family open faced sandwich that has been modernized for every day use and for every household. It is a lovely, clean and simple to make different approach to a very traditional dish. Chef Kasdi has laced the top of his dish with a spicy cocktail sauce that gives the dish a nice presentation and a great kick.

Happy Cooking!

Gingerbread Christmas Tree: A Christmas Charity Project

Christmas is the time for family, friends, love & hugs and it’s also the time for showing compassion, for sharing and for helping those in need.

I would like to start the ball rolling with the announcement of the Hotel Nikko, Kuala Lumpur charity project, with the hope that others can find it in their hearts to launch similar events to make Christmas a joyous time for everyone.

Let us all take time to reflect on the past year and to know that if we all contribute even the smallest effort, I am sure that we can achieve great things as a community.

Caesar Salad with grilled chicken

Kanpei Caesar Salad

Ingredients:

  • 1 head Romaine Lettuce

Caesar Dressing:

  • 200 gm Mayonnaise
  • 2 tbsp Flat parsley, chopped
  • 1 can Anchovies fillet
  • 4 cloves Roasted garlic, chopped
  • Tblsp Fresh lime or lemon juice
  • ½ tsp Fine sea salt
  • a dash of fresh cracked black pepper

Grilled Chicken:

  • 2 nos Chicken breast, skinless
  • 1 tsp Paprika powder
  • 3 tbsp Extra virgin olive oil
  • Oil for grilling, fine sea salt and crushed black pepper to taste

Garlic Crouton:

  • 3 cloves Garlic, chopped
  • 3 leaves Basil
  • 5 tbsp Extra virgin olive oil
  • Fine sea salt and crushed black pepper to taste

Parmesan Crackling:

  • 100 gm parmesan cheese (preferably Grano Padano) finely grated

Method:

Caesar Dressing:

  1. In a bowl, mix the coarsely chopped anchovies, garlic, mayonnaise and parsley then mix well.
  2. Add the lemon juice, and then adjust the seasoning to taste.

Grilled Chicken:

  1. Marinate the chicken breast with paprika and seasoning.
  2. Then grill on a non stick pan or griller until cooked.
  3. Slice to your desired size.

Garlic Croutons:

  1. In a small blender, grind all the ingredients coarsely.
  2. Sliced French bread, thinly, and then spread the basil-garlic oil on the bread.
  3. Put in the oven preheated for 1 minute at 180’C or until it crispy.

Parmesan Crackling:

  1. In a pre heated non stick pan, sprinkle the grated parmesan cheese, until it covers all of the pan surface, let it melt, let it brown, then turn in over,
  2. Let it cool on the grease proof paper, once it gets cool, it becomes crispy.

Assembly:

  1. Cut the romaine lettuce coarsely, then mix with the dressing, mix it well, adjust the seasoning to taste.
  2. Then arrange all the grilled chicken, parmesan crackling and croutons on top.
  3. Garnish with a sprig of chervil and or sage.

Notes:

Always mix the salad at the very last minute before serving to avoid the lettuce getting “cooked” by the dressing and going limp or soggy. Chef Kasdi has garnished his salad with herb and garlic coutons and sprigs of fresh chervil…fantastic!

Happy Cooking!