Chef Andrea Zanella @ Il Lido, Jalan Mayang, Kuala Lumpur

November beckons. A new month and hopefully we are back on track after the 30-day Royal Selangor Pewter Get Your Jelly On! challenge. Thanks to all who supported throughout the way. Back to clearing up the massive backlog (she looks at horror at all those unprocessed pictures!).


 

When Chiaroscuro closed its doors, many were devastated since it meant they lost the chance to dine on Chef Andrea Zanella's Italian fare. Luckily for his diehard fans, he is now part of Il Lido Kuala Lumpur and continues to weave his magic. Since he had taken over Il Lido KL, I managed to sample his food, first in a tasting and subsequently for a weekend dinner.

The menu has now been changed to a pork-free one to cater to corporate clients. Some patrons (as we overheard one night) were visibly upset but honestly, if you managed to get your hands on Chef Andrea's wonderful handmade pasta, it is worth abstaining from pork to taste how he makes flour and water work so well together.


 


I'm easily pleased and rather content with the appetizers I have sampled so far. One of my favourites is  the crab salad with watermelon and tomato elisir (granseola con anguria elisir di pomodoro alle erbe for RM48) - fresh crabmeat in a timbale form that tops refreshing watermelon. A tomato elisir (as it is called here for extracted tomato water) round up the lovely light dish that is topped with slightly peppery shiso cress and dill.


 


The green asparagus with organic egg and porcini pesto (asparagis alla milanese, RM39) has a comforting vibe with its woody porcini flavours and the soft egg yolk, which begs you to mix everything together to enjoy it. On another night, I enjoyed the fresh citrus tinged seafood carpaccio with citrus dressing (crudita d'venezia, RM48). Let me remember what I ate, I think it was a yabby, anchovies, king fish and scallops that I relished on. Even the rucola salad with pecorino cheese, walnuts and pear (RM32) was great refreshing way to eat the peppery greens with the diced pear and cheese shavings.





I've always loved the primi (first) course, where you indulge in pastas and Chef Andrea's versions are so dreamy. I love the light sweet taste of the ewe milk ravioli with milk and honey (ravioli al miele tartufato, RM48) from the use of the honey balanced with the earthy taste of the truffles. The raviolis were also pillow soft. On another night, when we were told the house special i.e. beef ravioli with mushrooms, we knew we had to order it. Wise decision as it was heavenly. On the heavier and robust side is the linguine with olive pesto and bottarga (linguine con pesto di olive nere e bottarga, RM54.) It is a very much acquired taste since the black olive pesto can be strong tasting with the fish roe but I love the whole combination since it packs a wallop of salty flavours from the bottarga mingling with the earthy black olives.





Before I move on to the secondi (the main and second course), there's also their sublime "carnaroli" risotto with crayfish (risotto con gamberi di fiume, RM59). The seafood perfumed risotto has a beautiful light yet creamy texture attributed by the use of carnaroli rice instead of the usual arborio. Lovely!





Next comes the secondi course. One of their signature dishes is the veal ossobucco with saffron risotto (ossobuco con risotto, RM89). In this version, it is served in a very neat deconstructed manner - marrow bone and the crowning glory of the slow cooked veal sandwiching the saffron risotto. Incredibly decadent as you spoon each forkful in the mouth, as the tender veal mixes with the aromatic risotto with the soft bone marrow.





But I must admit my heart (or more likely my tummy) was hooked on the Angus beef short ribs braised in Barolo wine (coste crociata di Angus brasate al barolo, RM78). I loved the whole ensemble, the tender hearty beef ribs that melted in the mouth with the right mix of meat and fats and the rich jewel sauce made from the robust yet very aromatic Barolo wine. This was definitely the perfect pairing. However, I was not blown away by the poached barramundi fillet with aromatic vegetables and herb pesto (persico di mare all'acqua pazza, RM82). A little light on the palate, I felt this was a little too mild compared to the robust flavours I have been trying out.





We end with desserts. The classic wobbly pannacotta is still around so don't fret. The only tweak to the sweet menu is the addition of a lemon flan with strawberries (omaggio a sorento, RM29). I loved this tangy version - it has the drama of the molten chocolate cake minus the richness with a citrus tang that works well especially after you are well sated from a heavy Italian meal. Don't forget the addictive chiacchiere - traditional Italian sweet little fritters that you munch on while you sip your coffee. 


Il Lido
183, Jalan Mayang
Off Jalan Yap Kwan Seng
Kuala Lumpur


Tel: 03-21612291


(Pork Free. Open for lunch from Monday to Friday, dinner is from Monday to Saturday. For more pictures, see the Flickr set.)


Note: Part of the review was invited while another part was paid by the reviewer themselves.

Read More

Get Your Jelly On! Day 30 - "Nasi Lemak Bungkus" (Coconut Gelato Jelly with Sambal, Coconut Egg and Cucumber Jelly)

30 days is over...


Feels like yesterday when I received an email from Royal Selangor Pewter asking me to join this challenge.


When I decided to say yes to the challenge, I was very apprehensive. Juggling work and my crazy hours is already a roller coaster ride hence throwing in a daily challenge for such a long period seemed like a crazy idea.


But I stubbornly decided I'll do it. Part of the reason wasn't the prize but more because it was for a good cause since cancer has touched so many of our lives affecting friends and close family. Even in that 30-day period, I saw a friend pass away from lung cancer after a battle of two years.





The 30 days was a roller coaster ride, some ups when the ideas work and of course, the downs when the jelly plops out in a sunken mess...


No matter how emotional it has been, the best thing is I had lots of fun. It gathered friends around me who gave ideas. Friends and blog readers would often ask too what is next encouraging me with kind words. And of course, the other half would nag me to death about what I am making. He was the big time keeper pushing me to move my butt to make jellies.





The pressure kinda mounted for this last jelly...people asked me am I doing a big thing for this finale.


I decided to do a version of nasi lemak, Malaysia's favourite dish that they must eat every morning or night. When I meant a version, this wasn't just rice and sambal. Instead, this version held a few surprises. It is loosely based on a version I saw a certain famous chef make once for his television show. Once it airs, I will reveal more about him and the show.


Like everything in life, when I make the jelly things change. I had envisioned a smooth fluffy coconut base similar in texture like the one I had made for my root beer float. BUT when I combined hot gelatine liquid with the coconut gelato, it gelled up into small bits that strange enough looked like rice. I added sambal tumis to the tip just like how they do the real stuff.


 


After that it was chucked in the freezer and left for a few hours. The the truth came...the unveiling and it plopped out nicely. Next came the whole assembling, like how to wrap a nasi lemak bungkus (packet in Malay). Luckily there were youtube videos giving tips so that was tackled. 


I had also made jelly eggs, as a play of the hard boiled eggs that usually go with it. But the peanuts and fried anchovies (ikan bilis) was kept true to the whole dish. Even cucumbers left over from yesterday's jelly was used, encased in a wobbly cucumber jelly.


 


The verdict...it was rather nice indeed and that was for dinner. A definitely unique way to eat nasi lemak cold instead of piping hot but the sambal had a mellow spicy taste that rounded up the sweet coconut flavours.


Do give it a try and experience it yourself. Even though the October is almost over, there's still time to hurry over and support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association at the Royal Selangor website. For more pictures, see the Flickr set for all the whole Royal Selangor Jellyriffic challenge. 


"Nasi Lemak Bungkus"


nasi lemak
4 1/2 teaspoons gelatine powder
2 tablespoons hot water
150g coconut gelato
4 tablespoons sambal tumis


jelly eggs


yolk
50ml coconut milk
50ml water
3 tablespoons caster sugar
2 1/2 teaspoons agar agar powder
drop of yellow colour


egg white
100ml coconut milk
100ml water
40g caster sugar
5 teaspoons agar agar powder


cucumber jelly
1/2 cucumber, cut into slices
50ml cucumber juice
1/3 tablespoon gelatine powder


fried peanuts
fried ikan bilis (anchovies)


To make nasi lemak: Bloom gelatine powder. Melt with hot water. Mix hot gelatine powder with cold coconut gelato. It will fluff up and cause it to gell into small bits similar to cooked egg white. Take a few tablespoons out and mix with sambal. Line the moulds like cling film. Top with sambal mixture. Compress coconut mixture on top. Freeze to set. 


To make jelly eggs: Make the yolk by combining coconut milk, sugar and agar agar powder together in a pot. Heat over low heat until it is combined and thick. Remove. Add food colouring to look like the yolk. Pour into round moulds. Leave to cool. Set in a fridge. For the egg shells, crack the top and remove the eggshells and pour out the egg. Wash and dry out. Make the egg white section by combining the coconut milk, sugar and agar agar powder together over a low heat. Once it thickens, remove and pour into a jug. Pour a little in the egg shell. Add egg yolk. Cover with remaining egg white mixture. Continue for rest of eggs. Chill in the fridge for few hours till set.


To make cucumber jelly: Bloom gelatine powder. Add 1 tablespoon hot water to melt. Combine with cucumber juice. Pour into a flat mould. Top with cucumber slices.


To assemble: Remove nasi lemak from mould. Place on banana leaf. Crack jelly eggs and cut a slice out. Cut out cucumber. Serve with fried peanuts and ikan bilis. 

Read More

Get Your Jelly On! Day 29 - The Winner (Chinese Shao Xing Wine Jelly with Chicken Roulade and Cucumber)

Remember the camera giveaway, well we have a winner....aka the Ravenous Rabbit.


She came up with this interesting combination of the famous Shanghainese drunken chicken with cucumbers to give it a crunchy texture, which I recreated for today's post....


Congratulations to her creation as it is a rather creative one that she insisted must have the crunchy cucumbers for texture.


 


In this classic dish, the sweet amber tones of the Shao Xing rice wine pair beautifully with the chicken, which has taken a form of a roulade.


Originally I had intended for it to be circles - chicken followed by cucumber but the size of the mould didn't let me do that. Of course as Murphy works his law, even the chicken pieces didn't stick to the mould and floated a little away.


 


Despite those little hiccups, I am still very pleased with the texture, taste and whole look of the jelly.




 


The jelly has a rather more-ish appeal especially when eaten cold as the Shao Xing wine adds a sweet taste to the chicken.


I reckon this will be the perfect appetizer for any meal to serve at home. Maybe the restaurants will start imitating the idea as I can imagine diners will be impressed.


Thanks again to all of you who contributed the ideas.


Chinese Shao Xing Wine Jelly with Chicken Roulade and Cucumber (Makes 2 moulds)


chicken roulade
1 whole chicken leg, deboned


wine layer 
100ml Shao Xing rice wine
50ml chicken stock
1 tablespoon gelatine powder


cucumber layer
150ml cucumber juice
1 tablespoon gelatine powder
1/2 Japanese cucumber, cut into thin slices


To prepare roulade: Place a large piece of cling film on a flat surface. Place the deboned chicken leg on top of it with the skin down. Using the cling film, roll it into a cylinder shape. Tie the two ends tightly to form the roulade. Steam over high heat for 20 minutes. Remove and soak in ice cold water to cool. Once cooled, pour away the chicken stock to use in wine jelly and cut into pieces. Set aside.


To prepare wine layer: Bloom gelatine powder. Heat stock and wine gently in a pot. Add to bloomed gelatine powder; whisk to combine thoroughly. Pour two tablespoons into mould. Freeze for 15 minutes to set. Remove and place chicken roulade pieces on the side of mould. Pour wine jelly mixture to cover. Chill to set.


To prepare cucumber layer: Bloom gelatine powder. Add 1 tablespoon hot water to melt. Add to cucumber juice; whisk to combine. Place cucumber slices on top of wine layer. Pour cucumber jelly and chill for 5 hours till set.


Unmould and serve straightaway as a cold dish.


Reminder: Support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association. For more pictures, see the Flickr set for all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link to the Royal Selangor website. 

Read More