Monday, October 21, 2013

THE EXQUISITE TASTE OF FINELY SELECTED FRENCH WINE AND CHEESE

Today, I just got an invitation from Keraton at The Plaza, to taste their wine and cheese, which originally comes from France. Firstly, I'm a little bit surprise to be invited there, but it was really a good day. After kilometres and minutes away, I arrived there in very welcoming services, and really enjoy with them! This event will be held at Keraton Lounge, an oasis of style and sophistication - with its comfortable, intimate setting, a unique and eclectic menu of tapas and cocktails. Keraton Lounge is also the perfect destination to meet business colleagues, for after-work cocktails, Sunday High Tea or an evening out with friends.


Like the photo above, it's an assortment of cheeses that I can taste today. All those cheeses comes from France. You are curious about these cheeses? Well, here is a list of types of cheeses are :
- Asiago, an Italian cow's milk cheese
- Brie cheese
- Bleu d'Auvergne
- Mimolette, a cow's-milk cheese, produced around the city of Lille, France
- Comte, a French cheese made from unpasteurized cow's milk
- Livarot
- Chevre Echard
- St. Nectaire, uncooked cheese made from cow's milk
- Tomme de Savoie
- Emmental
- Queso Manchego 

What could be better than the famous cheeses to begin with? This was a great treat, all are served in perfect harmony with their premium selection of French wines. Are you wanna come and take a little time here? I think it should be a must to try their wine and cheeses.


And for this afternoon, Keraton Lounge at Keraton at The Plaza features an exclusive selection of French delicacies and premium wines. We're warmly welcomed to indulge in exquisite French cheeses, foie gras terrine, tartare, and escargot - paired with the company of premium wines, specially imported from France.


The chef was cooking, precisely for the contents of the Vol-au-vent, which is typically made by cutting two circles in rolled out puff pastry and cutting a hole in one of them. This pastry is usually found filled with savory ingredients, but can also have a sweet filling.


Vol-au-vent, it was a puff with escargot in it, cooked with wine and creamy sauce. The taste was good and I really love it. You don't just simply takes one, for sure. Hehe. And this is perfect when served in a warm and you immediately eat it.


There was a plate with Bleu D'Auvergne, Mimolette, and the other slice of cheeses. Some of them, fit eaten with crackers or fruits.


Bleu d'Auvergne, is a French blue cheese, named for its place of origin in the Auvergne region of south-central France - it was made from cow's milk. And it  has a strong and pungent taste, but to a lesser extent than other blue cheeses; it is less salted, with a creamier and more buttery taste and a moister texture. Beside that, Bleu d'Auvergne is often used in salad dressings and pasta seasonings, and also it is a good cheese for snacking.


Brie, is a soft cow's milk cheese, the French region from which it originated. It's pale in color with a slight grayish tinge under a rind of white mold. The whitish moldy rind is typically eaten, its flavor depending largely upon the ingredients used. Brie is a good source of protein, a serving of brie can provide 5 to 6 grams of protein. There are now many varieties of brie made all over the world, including plain brie, herbed varieties, double and triple brie and versions of brie made with other types of milk.


Queso Manchego, made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. Official Manchego cheese is to be aged for between 60 days and two years. 


Manchego has a firm and compact consistency and a buttery texture and often contains small, unevenly-distributed air pockets. And this cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy and leaves an aftertaste that is characteristic of sheep’s milk. But since, it was a fantastic cheeses, it presented with Quinci jam.


Livarot de la Perelle, is a French cheese of the Normandy region. It is a soft, pungent, washed rind cheese made from cow's milk.

Tomme de Savoie, is a variety of Tomme cheese from Savoie in the French Alps. It's usually made from the skim milk left over after the cream is used to make butter or richer cheeses. As a result, the cheese has a relatively low fat content.

And after tasting a variety of cheeses, now is the time for me and the others for wine tasting. At the Keraton Lounge, they're providing several kinds of wine, either red wine or white wine, such as the following :

Red Wine :
- Chateau de Lavagnac, Bordeaux 2009
- Chateau de Callac, Graves 2006
- Chateau Cissac, Haut Medoc 2010
- Clos de Menuts grand cru, St emilion  2006
- Domaine De La Tuilerie Celebration, Merlot 2011

White Wine : 
- Grand Bateau Bordeaux Blanc 2010
- Famille Perrin Cotes du Rhone Blanc 2011
- Menuts Sauvignon Semillon 2009
- Gustave Lorentz Riesling Altenberg de Bergheim 2009
- Gustave Lorentz Reserve 2009, alsace riesling
- Serame Chardonay 2011
- Serame Sauvignon Blanc 2011
- Dourthe no 1, AOC Bordeaux 2011



And of the many wines are available at Keraton Lounge, this time I and the others get a chance to taste some wines that has been served. And for the red wine, we tasted Chateau de Lavagnac, Bordeaux 2009 and Clos de Menuts Grand Cru, St Emilion, 2006. Then for white wine, we were served the Grand Bateau Blanc 2010 Bordeaux.

Honestly, I can say quite liked the wine, and between the two types of wine I prefer red wine, why? Because red wine tends to be stronger and there's a bit of a sour taste. While white wine that I think is quite light and slightly sweet. So, maybe you could say that the ladies will love this type of wine, but some of them are loved the red one.

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Tuesday Rendez-vous introductory price is at IDR 295,000/person for food only and IDR 550,000/ bottle for any of our premium French wines. 

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Follow me at :
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Twitter - @shelmisetiawan / @delicaciesfood

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KERATON LOUNGE
Keraton at The Plaza
Jl. MH. Thamrin - Kav 15
Phone : (021) 5068 0000
Website : www.keratonattheplaza.com

Sunday, October 20, 2013

KLAUD'S DELIGHT - SINGAPORE SOYA DELIGHT

Have you ever heard about
K L A U D ' S ?
This is one of the new comers in the culinary world!
Feel so curious, here we go! 


Klaud's is chilled soya beancurd in modern way with hand-picked ingredients directly imported from Singapore. This soya bean curd has made its waves across Singapore in the past few years. It was chilled with a softer and smoother texture and creamier taste.

Long gone were the days, perhaps formerly better known as tau huay (singapore / malaysia) or kembang tahu (Indonesia)  which is served on a bowl with warm ginger syrup.


As I know, Klauds Soya Beancurd has 5 flavours, such as Original Beancurd, Green Tea Beancurd, Mango Beancurd, Chocolate Beancurd and Strawberry Beancurd. But, it was bad when I came to their outlet, the only remaining flavors : original, green tea and chocolate. Hhh! 


Surely I wanna try every variant of it! But did nothing, three flavors are quite tasty!



Original Beancurd "Love at First Slurrpp!"
This is my favorite flavor. Oh why? Because it was tasty and smooth and you can feel the taste of  the soy beans in every mouthful that you enjoy.


Chocolate Beancurd "Love at First Slurrpp!"
This also is my favorite flavor. Chocolate flavors were so soft combined with soy bean flavor. In my opinion, this mix is totally perfect! You can taste the chocolate and soybeans simultaneously.


Green Tea Beancurd "Keep Calm and Just Zen..."
Another taste from Klaud's, this was good enough, not too sweet. But I preferred to Original and Chocolate beancurd, to eat more and more. Haha.


Wondering what can describe these feelings?
It's cloud-like!

And what Klaud's are made of?
15% fun, 35% creamy goodness, 45% irresistible pleasure 
and 105% guilt-free! HAHA.

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KLAUD'S FLAVORS :
Original Beancurd
Green Tea Beancurd
Mango Beancurd
Chocolate Beancurd
Strawberry Beancurd

IDR 14.000 (small) // IDR 18.000 (large)

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KLAUD'S
- Kuningan City, LG Floor #120
- Puri Indah Mall, Ground Floor IU-1
Twitter : @klaudsdelight
Phone : (021) 9100 9040

Saturday, October 19, 2013

[COOKING CLASS] HOW TO MAKE A PERFECT SUSHI

Sushi Tei is the first sushi restaurant in Indonesia to feature the characteristic sushi bar with a conveyor belt. And their outlets are best known for their simple-yet-modern approach to its open kitchen concept, with touches of Japanese culture. Sushi Tei's open kitchen allows its patrons to take a look at what's going on as their orders are being prepared.

Sushi Tei aims to provide an exceptional dining experience that exceeds the expectations of customers, by blending the authenticity of Japanese highly-praised taste and a signature touch of local flavor, with the highest level of service and comfort.

And now, I'm just lucky to be invited on their cooking class program! So excited and a little explanation below from my good day, here we go...!


This is our welcoming refresher! Idk what its name, but it was totally fresh! Keep up your mood before cooking class was started.


 One of the ingredients to make Tuna Salad Gunkan


The picture above are the ingredients to make Temaki Sushi! There was crab sticks, cucumber and chopped tuna.


Chicken Kaarage, one of ingredients to make a Kaarage Sushi Roll. Love its crunchiness!


These are two chefs who will accompany and teach us how to make a good sushi. Chef on the left, Chef Eddie and on the right, is a chef who came from Singapore (but I forgot his name, so sorry). They were very patient in teaching us the process of making sushi. And the rules given when cooking class started :
- Hands should be sterile, use hand sanitizer
- Using plastic gloves / rubber
- When making sushi, are not allowed to hold other objects



The picture above is the sushi made ​​by chef Edi. He taught us how to make a good sushi and give a little information around sushi. Thanks chef!


Kaarage Roll is using karage chicken in it, then wrapped with shredded fish. The crunchiness and deliciousness are felt in every roll. And the topped is garnished with a bit of mayonnaise and chili sauce. And it was also made by me, it was good enough? :)


Tuna Salad Gunkan is made ​​of mashed tuna then given marinades, looks so tempting that is wrapped with nori sheets. Sensation of crunchy tuna at once gentle glide smoothly in your mouth. Sorry for the cucumbers may look wilted, because the photo session done at the last moment (if all have been created) because at the time of making sushi, the state of the hand must be sterile (can't hold other objects, such as mobile phones or camera).


Temaki is one of Japanese food as well, but the shape is different from the others. This Temaki cone filled with rice, crab sticks and cucumber - are then covered with nori sheet.


And this is it, sushi that I've made! Is it look good enough? :)
Wanna try my sushi? Hehe

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Follow me at :
Instagram - shelmisetiawan / thedelicaciesjournal
Twitter - @shelmisetiawan / @delicaciesfood

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SUSHI TEI
Flavor Bliss Alam Sutera Unit 9 - 10
Jl. Boulevard Alam Sutera
Twitter : @Sushi_Tei_Indo


Tuesday, October 1, 2013

[NEW BRANCH] INTRODUCING THE NEWEST MENU FROM KOPITIAM


Kopitiam is a warm, friendly casual meeting place for dining, drinking and socializing for all walks of life. And they serves the authentic version of Singapore Laksa and Mee Siam that are favorites amongst the Jakarta’s food hunters. And for today, I just invited to their newest outlet at Central Park Mall, concurrently with the launch of their new menu, like The Elvis Toast, Thai Beef Basil, Spicy Popcorn Chicken, etc.

Feel so curious about their newest menu? Let me introduce to you, hope you like and enjoy with it! Please refer to the following foods is quite tempting.

The Elvis Toast

This the newest menu from Kopitiam. Start from today, you can find it in every Kopitiam shop, let me introduce The Elvis Toast (IDR 24.000), it just a slice of peanut butter and banana toast and also served with french fries. And why called 'Elvis Toast'? Because Elvis really like to order peanut butter and banana sandwich, and also the recipe has been written on his book. Sometimes, this is referred to Elvis Sandwich.

Spicy Chicken Popcorn


Spicy Chicken Popcorn (IDR 25.000) - the picture above is just a little sample, not the real portion. Haha. Spicy Chicken Popcorn is like a usual chicken popcorn, same as you normally encounter. The only chicken fried in flour until golden brown and crisp enough, then seasoned and served with slices of chili that will give a spicy flavor on it.

Nasi Lemak Chicken

Nasi Lemak Chicken (IDR 38.000), served with fried chicken and other menu like sliced omelet, fried nuts and chili, then added with a sprinkling of fried onions on top, such a pretty complete.

Salted Fish Fried Rice

Salted Fish Fried Rice (IDR 30.000) - a simple fried rice or it could also arguably one of the menu that I like. The fried rice is served by simple, fried with salted fish and sliced chilli. And salty flavors that fit with enough seasoning, it's very tempting you from the first bite.

Spicy Chicken Balado

Spicy Chicken Balado (IDR 38.000), this can be said to be similar to the previous menu, only white rice served with spicy chicken / balado. Looks more simple than before.

Thai Beef Basil

Thai Beef Basil (IDR 39.000) - this is another new menu from here, it just minced beef, cooked with special soy sauce with basil leaves. The menu is quite tasty but spicy incredible. The spiciness menu ever! Heat your mouth like a little dragon, haha.

Mie Siam

Mie Siam (IDR 38.000) was totally different than usual angel hair, when you look at it. The portion is quite enough with shrimp on top, served with fish cake with a sweet and sour taste spicy and a little spicy. I felt the uniqueness with its taste, a bit different with others.

Curry Fried Rice

Curry Fried Rice (IDR 35.000) this is me likey! I don't know how to explain, but this was good. The curry spices is very pronounced with ample servings, coupled with a fried egg on top. I think it's quite tempting your taste buds. :)

Singapore Laksa

Singapore Laksa (IDR 34.000) is one of the favorite menu from Kopitiam. Why so favourite? Because of its soft texture and the coconut sauce isn't too 'thick' so it doesn't feel nauseated when you're eating it - or maybe said the smoothest laksa I ever tasted. And because Singapore Laksa is so authentic, so it was introduced here.

Mamak Mee Goreng

Mamak Mee Goreng (IDR 39.000) was the other favorite menu from here! Looks like an usual fried noodle, but this was cooked with fish cake, soy sauce, chicken and tomato. You can feel a different texture of its when you tasted it.

Fried Carrot Cake


Fried Carrot Cake (IDR 38.000), a radish cake which is cooked with soy sauce and other spices, and add the egg that makes this food so delicious and fragrant. Another menu that you should try :)

For your information, kopitiam is not a franchise or 'buy' from Singapore. Maybe 3-4 years to know the menu of South-East Asia, but no noodles which is a characteristic of Singapore / Malaysia.

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Follow me at :
Instagram - shelmisetiawan
Twitter - @shelmisetiawan / @delicaciesfood

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KOPITIAM

Central Park Mall LG #L-141 & 142
Jl. Let. Jend. S. Parman Kav. 28
Phone : (021) 2920 0136
Business Hour : 08.00 – 22.00
Website : www.kopitiam.co.id