food, friends & fun

If I were to sum up last week in three words, it would be food, friends and parties. Thankfully due to prior planning, heaps of discipline and some sacrifices (sleep), I got a lot of work done in the midst of all that.

This week, I plan to slow down a little. The heat in Kuala Lumpur is replaced by haze. The latter is as debilitating as the former. So it’s of utmost importance to keep myself fit through sufficient rest and nutritious food.

JewelPie: Bubbles

A party for adults involved brandy and bubbles

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JewelPie: Weekend

Behind the scenes photoshoot at Mediteca. JewelPie will be showing readers how to make dishes like a chef.

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JewelPie: Julienne ZestFirst attempt at making julienne zest, one of the required ingredients in Mediteca’s iberico pork ribs.

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JewelPie: Mediteca

Chef extraordinaire, Riccardo, slicing cured ham at Mediteca’s pork party.

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JewelPie: PlateCulture

A few friends of mine (Rina and Ash) decided to do something different together. We signed up for a Mauritian dinner at PlateCulture, had home-cooked food and made some friends.

Buffet brunch & other things

I like to find joy in little things, however mundane. These are a few things that made my week interesting.JewelPie
Apparently, pisang apu is most suitable to make pisang goreng (banana fritters)

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JewelPie
Oud from Maison Francis Kurkdjian’s smells of spicy kayu gaharu, a prized fragrant wood. It won the FIFI fragrance award, the ‘oscars’ of the perfume industry.

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JewelPie
The only time it’s acceptable to skip breakfast is when you’re going to a decadent buffet brunch.

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JewelPie
Washing kerang (cockles) is quite tedious but the results are worth it.

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JewelPie
I believe I’ve figured out the easiest way to wrap zongzi/ bak chang (glutinous rice dumpling)!

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JewelPie
Trifle is a dessert I’ve always wanted to try to make at home one day.

Have a good weekend!

Food in Brussels

I’ve once wondered if I would enjoy traveling so much if not for the opportunity to sample exotic, local food. While I may not be a big eater, I certainly enjoy the flavour in every nibble I take.

This winter, I explored the town of Brussels. It’s such a shame that we know so little about their delicious local food. They are know for their fresh mussels, quality beer (which they claim is far superior than German’s), Belgian fries with variety of sauces to choose from and, of course chocolates.
mussels

Mussels with wine and celery at Chez Leon, a popular local joint in the most happening area of the town.

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Kriek, or cherry beer. Even if you generally dislike beer like I do, kriek will win you over.

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belgian chocolate

Lovely display of Belgian chocolates in huge glass jar.

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europeanparliament

Watching a short clip at the European Parliament about natural farming. Food is a favourite topic of mine and I’m always curious where they came from.

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belgian fries

Belgian gets annoyed when I call it French fries out of habit. These are the crispiest chips I’ve put in my mouth. Absolutely divine with their special sauce, andalouse.

Yoghurt in Beijing

beijing
At Beijing, yoghurt drink packaged in ceramic & covered with a thin paper are sold everywhere. Locals love drinking them. So I got one for 5 kuai and drank at a stall along Wangfujing. It was quite nice. Another place popular for ‘xuan nai’ is Nanluoguxiang, a hutong where officials used to live. They sprinkle condiments like sweetened green beans on top. Yum!