What went down at Carlsberg "Where's the Party?"

I know you've been waiting for this but this is just a teaser post of what went down during one of the biggest party Carlsberg had to offer!

I intend to go into a full on experience post about this event so stay tuned, maggots!

From the whole suspense at the meeting point where Carlsberg picked us up to the "secret" party venue, the location of the event, fun and wet games they've arranged for us, extremely sexy djs rocking the night with their remixes, people just having the time of their lives, and the awesomest once in a lifetime experience and because of the wicked weekend that I've had, THAT obviously CALLS FOR A CARLSBERG! :D


My very first Nerf Gun battle with the styrofoam Carlsberg cans


Bouncing along are Tim and Naomi!


Got my first air brush tattoo. Loving the rose!


Naomi all relaxed at the aroma therapy leg massage


Wilee got carried and thrown into the sea!


Naomi all hamstered up into the ball! A wicked match she had against the other hamster. LOL


Tim got revenged. Wilee managed to dunk him!


Carlsberg girls all ready to get you wet with their mega water guns


Tim got washed..ahahahahahahaa


Sexy djs to spice up the night and got the party rocking!


Andy had so much fun, lost it and poured beer on himself! :D

Dimple Maggot cooks : Garlic Cajun Pork Chops with Honey Dijon Mustard Potatoes and a side of Buttered Enoki

This is quite a hearty meal!

You have your meat, tonz of garlic, potatoes, honey, mushrooms, ..wow!

I absolutely love the pork chops! They are superbly tasteful. All you can taste from the first bite is the absolute sweetness of the pork, along with how fragrant the garlic is and the cajun completes the whole taste!

A few days ago I was watching a cooking show on AFC, not really sure what the show title is but I got the Honey Dijon Mustard recipe off it so I decided to have my potatoes with it. Turned out great! Won't go wrong if I follow the show's recipe right?

I mean, I am not saying that I'm cooking all delicious and great dishes yea, I just share those that turned out right. There are a few times the food didn't turn out as well as I hoped they would but I'll try again and again until I have them just the way I want them to be :D

So, enough talking. Here are the ingredients!

Ingredients (2 pax serving) :

• 4 pieces of pork chops (lean or fat, your choice)
• 2 medium size potatoes, chopped to golf ball size
• 1 handful of enoki mushrooms, roots chopped
• salt and freshly ground black pepper
• 1 clove of garlic, sliced
• 1/3 clove of garlic, finely chopped
• rosemary and cajun powder (to marinade pork)
• 1 teaspoon of all italian herb (thyme, oregano, rosemary, sage, basil, savory, marjoram)
• 2 tablespoons of mustard
• 2 tablespoons of honey
• 3 knobs of planta
• 1 knob of butter

Method :



Wash and dry all pork chops. Run salt all over pork, front and back. Lay out cling wrap onto a plate. Spread some sliced garlic over cling wrap, as wide as the pork chops. Season pork with rosemary and cajun on both sides. Lay 1 piece of pork onto cling wrap on top of sliced garlic. Followed by spreading garlic on top. Followed by pork then garlic then pork until the very last piece where you lay the last slices of garlic on top of pork. Wrap up pork with cling wrap and put into the fridge for at least an hour. Or, if you are in a rush, just put it on your working table while you prepare the rest of the dishes.



Heat a small pot of salted water. Dump potatoes in and boil for 15 minutes on high fire or until potatoes can be poked through. We don't want them to get all mushy. Medium hard is just nice.

Meanwhile, grab a big bowl. Pour honey and mustard in. Add a pinch of salt and sprinkle some pepper. Stir thoroughly.

Heat a small pan and when it's nice and hot, add 1 knob of planta. Fry chopped garlic and all italian herb (you may find all of them in a bottle for RM6plus at the supermarket) until golden brown. Pour oil and garlic into bowl and keep stirring until oil is all mixed in. (you won't be able to see the layer of oil on top)

Have cooked potatoes tossed with the sauce. Make sure all potatoes are coated nicely.



Heat another small pan and, when it's nice and hot, add 1 knob of planta. Fry enoki until slightly cook. Add a pinch of salt. Stir fry until slightly golden brown. Sprinkle pepper and keep aside. If you like your food spicy, sprinkle a pinch of chilli flakes :D



Now, for the pork. It only takes about 10 minutes or less to cook so only cook them when everyone is ready to eat. Heat a regular size pan, add 2 knobs of planta. Gently place pork on pan, lay them for 4 minutes each sides on high fire. If chosen pork with top fat layer, when both sides of pork are cooked, have the top fat layer on pan to fry until golden brown.

Where is the Party?

Are you guys ready for this?

25th to 26th June 2011.
2 days. 1 night.
Secret location.
All expenses paid.

PARTYING WITH CARLSBERG THROUGH THE WEEKEND!

Well, if you are not I am :D

This morning came an email confirming my attendance for an all expense paid trip by Carlsberg and in that email states where the meeting point is and what should I pack. Since we don't know the location, they have a list for us and .. guess what? Bikini, sunshade, sun block, towel and casual wear were written in the email and this means... IMMA PARTYING THIS WEEKEND BY THE BEACH!

THIS DEFINITELY CALLS FOR A CARLSBERG :D

Dimple Maggot cooks : Braised Pork Belly "Tau Eu Bak"

This dish was inspired by my future father in law. One night, we packed some Wan Tan Mee and he made this to go with our mee. The first bite of the meat was so so tender and flavorful! It was by far the best Braised Pork Belly I've ever had and he took 4 hours to cook to perfection.

So I decided to try making it myself. I was surprised when the first time I tried making it, it turned out delicious. Although the taste is different from my future FIL's, it has its own unique taste to it. Very flavorful as well, not as tender but the fat was braised just at the right level and the meat wasn't too hard nor too soft. Maybe because I only did it for 2.5hours, didn't have time to make it 4 hours.

However, my future FIL's still the best! The term, melts in your mouth applies to his braised pork belly.

So here are the ingredients I used.

Ingredients (2 pax serving) :

• 1 strip of pork belly (or more if preferred)
• 4pcs of shiitake mushrooms, stumps removed
• 2 large dried fungus, chopped to smaller pieces
• 1 cloves of garlic
• half bowl soy sauce
• half bowl honey
• 3pcs of dried chilli

Method :

Soak mushrooms, fungus and dried chilli for an hour or until soft.

Put pork belly into ovenproof dish, pour soy sauce and honey, rub pork until evenly coated. Add mushrooms, fungus, garlic and dried chilli. If you like your dishes to be peppery, you may add pepper.

Tenderness of pork :

Medium : Have them baked at 200°C for two hours. Add half cup water and bake at 160°C for an hour

Soft : Add water till cover half of pork, have them baked at 200°C for two hours. Turn temperature to 160°C and bake for an hour. Continue baking at 140°C for an hour.

Latest Recipe at Le Meridien @ KL Sentral

It has been such a long time since I've had a buffet spread for dinner. I think the last was end of year 2010 for Mei Yin's birthday at Jogoya, and I absolutely love eating at buffets because there's just so many dishes to choose from. Ask the fiance, I once jumped (literally) for joy when I found out that my family was having buffet at Prince Hotel for my birthday.

So since buffets are always promising, with varieties from all over the world, what's not to love?

Latest Recipe was recommended by Sue Lynn aka Bangsar Babe. She mentioned that the next best to Bossa Nova which was at Park Royal (closed) was Latest Recipe at Le Meridien and because it was near, I thought of bringing the fiance there for his birthday meal.

I did some googling on the place beforehand, wanted to check out the reviews but I was pretty surprised that I can't find many. So, I've taken the initiative to take photos of what they had to offer that night. Before I forget, do make reservations if you plan to dine at Latest Recipe because when I was there and I wanted to change my seating to the corner by the window, our host told us that the place is completely reserved, therefore I had to make do with the place allocated to us.

Chinese - dishes with white rice



Chinese - noodles


Chinese - chicken rice, roast & steam chicken, dim sum


Chinese - desserts, lotus dumplings



Japanese - raw slices, sashimi



Japanese - teppanyaki


Japanese - sushi


Western - bbq


Western - bread, butter and cheese



Western - cold salad



Italian - baked cheese, potatoes, pastas




Middle eastern - roast lamb


Indian - all the curry dishes, briyani and stuff




Seafood spread - clams, mussels, crabs, etc


Soup of the day - herbal chicken soup


Desserts - fruits, cakes, fondue, ice cream, waffles and stuff











My verdict : The spread was good. However I was more keen on western and Italian varieties but they are more focused on local spread like Chinese and Indian. There were a few dishes I found to be really good as I went back for another round but some were just alright. The best I've been to is still Shangri-La Lemon Garden for my birthday. I recalled enjoying the buffet there. The coffee was memorable as well. The waitresses/waiters at Latest Recipe were efficient. The only thing I didn't enjoy that night was sitting next to two coughing customers as I was trying not to breathe in too much, catching a cold is the last thing I really wanted.

After our meal, we were superbly stuffed! We couldn't even walk, so we headed down to Le Meridien's lobby to chill for a while.



We walked over to KL Hilton to check out the place. Came across this tank of fishes and was trying to take some pictures of the fish. As I was adjusting my camera settings, these 3 gold fishes swam towards me, kept looking at me as if I was something amusing and I caught them just as each of them had an expression of their own. So blardy cute, they are!



The pool was stunning at night! Couldn't help but wished we were staying there instead of just visiting.



I had a great time with the fiance there. Might be back to try a couple of other restaurants.

Latest Recipe
Le Meridien
KL Sentral
Kuala Lumpur

Prices
Weekdays: RM98 (adult) / RM49 (child)
Weekends: RM108 (adult) / RM54 (child)

Business Hours
Mon - Sun : 6:30 pm - 10:30 pm

T: 03-2263 7769