Sunday, March 26, 2017

Ramadan Buffet 2017 @ Carousel International Coffeehouse, Palace of the Golden Horses

This Ramadan, Carousel International Coffeehouse at Palace of the Golden Horses will be featuring a very special Ramadan Buffet Menu. Available from 22 May to 24 June 2017, the "Seindah Ramadhan" buffet spread  will be focusing on Middle Eastern Arabic cuisine with camel meat being the main attraction.



The Seindah Ramadan buffet dinner is priced at RM178 per adult and RM89 for children and senior citiens. Prepared by the Halal kitchen, there will be 16 action stalls in total and over 150 break fast favorites on offer (5 menus on rotation).



For starters, there is a wide selection of appetizers and salads such as Ayam Dara Goreng Berkunyit, Kerabu Lidah Lembu, Kerabu Udang Celon, Acar Betik Muda, Ulam-Ulam Melayu, Acar Rampai and Acar Buah.




Tauhu sumbat


Ulam-ulaman



Imported dates


An assortment of coconut-based drinks such as coconut bandung, coconut chocolate, coconut coffee and more.


We love the Sup Gearbox, the bone marrow broth served in a coconut. The soup was warming and invigorating. There are also other soups such as sup ekor berempah, and clam chowder.



Bubur lambuk is a dish commonly found during the Ramadan period. Try Carousel's version with chicken / beef floss, fried shallots, salted egg and coriander.



You will find mains such as Udang Masak Pedas Malinja, Ayam Masak Kapitan Penang, Sambal Sotong Berpetai, Pajeri Nenas and more.




Indoors, you will also find the Fisherman Estuary and Satay Riang stall. Pick from seafood such as Spanish mackerel, sting ray, prawns, squid, cockles and kupang, as well as marinated chicken and beef skewers. The chefs will cook and then deliver it to your table. We had the grilled squid and satays.... delicious!


Head on outdoors and you will find most of the live action stalls. We love the fluffy, flavorful biryani - choose from chicken, lamb or beef biryani.






At the Masjid India stall, you will find Tandoori chicken, lamb varuval and chicken paratel. The lamb varuval was tender and flavorful.. yums!


 Roti John at Lido Beach stall

Chicken or Beef Murtabak, with lentils stew and sambal


One of the highlights at Carousel's Ramadan buffet is the Palace Barbeque Pit Stall. You will pit-roasted whole lamb, roast beef, as well as roasted camel meat. There will also be other camel specialities such as sup unta berempah, rendang daging unta, and nasi kerabu daging unta salai.



Camel meat 


Another must-try is the Gulai Kawah, the signature beef stew. Over here, they use beef short ribs and braise it for several hours until tender.




 Chulia Street Stall, for  stir fried radish cake with beansprouts or pan-fried or chien (oyster omelette). 

The king of fruit, durian will be featured at this year's Ramadan buffet, along with a selection of tropical fruits such as mangosteen, rambutan and langsat. There will also be a variety of deep fried seasoned fruits such as lychee goreng, pineapple goreng, rambutan goreng, and cempedak goreng.

Indulge in local desserts such as kuih lapis, onde-onde, pengat pisang bersago, cendol, serawa durian and homemade Raya cookies. There will also be a variety of international desserts such as bread and butter pudding, ice cream and cakes.









An early bird promotion is available from 1 March until 21 May, whereby all paid bookings will be entitled to a 15% discount.

For more information or reservations, please contact Palace of the Golden Horses at 03-8946 4888 ext 3781 or email fnbreservation@pgh.mines.com.my.



Opening times:  Breakfast 6.30am - 10.30am; Lunch 12 noon - 2.30pm; Dinner 6.30pm - 10.30pm.

Parking rate RM8 per entry (first 2 hours free)

Location: Carousel International Coffehouse, Lower Ground Level, Jalan Kuda Emas, MINES Resort City, 43300 Seri Kembangan, Selangor Darul Ehsan, Malaysia.

Tel: 03-8946 4888 ext 3781

Website: http://www.palaceofthegoldenhorses.com.my/kim-ma/

GPS Coordinates: 3.046915, 101.709155


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Friday, March 24, 2017

Recipe: Tarka Dhal (Vegetarian)

Last week, we were at the supermarket doing our grocery shopping. Hubby picked up a pack of Australian dhal and told me that he wanted to try making dhal at home. No problem, I said... afterall, all I had to do was EAT ;)

Making dhal at home is very easy - simply simmer the dhal until soft, and then add ground spices, tomatoes, chillies, curry leaf and other ingredients to it. I roughly mash about half the dhal as I feel it's more creamy this way.

Homemade dhal is so yummy - I love the thick texture compared to the watery version you get at mamaks. Incredibly cheap too, we spent less than RM2 to make a batch enough to feed 4 persons. Dhal is super healthy too, making it the perfect comfort food.




Please check out the recipe video on my YouTube channel



Tarka dal
Recipe by Baby Sumo, adapted from here
Preparation time: 10 minutes
Cooking time: 1 hour
Serves 4


Ingredients
250g chana dal (yellow dried split peas), rinsed until the water runs clear
3 tbsp vegetable oil
1 tbsp cumin seeds
1 small onion, chopped
3 whole green chillies, pricked with a knife  (we used cili padi)
2cm piece fresh ginger, peeled and cut into thin strips
3 cloves garlic, peeled
3 tomatoes 
3/4 tsp ground turmeric
3/4 tsp garam masala
1/2 tsp ground cumin 
3-4 stalks fresh curry leaf
Salt and freshly ground black pepper


1. Place the lentils and 900ml of water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce to low heat. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.





2. When the lentils have cooked through, remove the pan from the heat. Set the mixture aside to thicken and cool.

3. Blend the garlic and tomatoes to a purée in a food processor or blender. Set aside.

4. Meanwhile, heat the oil in a pan over medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Add the onion, chillies, curry leaf and ginger and saute for 4-5 minutes, or until golden-brown. Add the purée (from Step 3) to the pan and stir well to combine.



5. Add the ground spices and 100ml of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.

6. Add the cooked lentils to the sauce and stir well, adding more hot water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Roughly mash half of the lentils using a potato masher. Serve hot with roti canai (paratha) or chapati.






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