Friday, October 21, 2016

Recipe: Scrambled Egg and Smoked Salmon Wrap

We love Scottish smoked salmon! Although we can get them in KL, it comes with a high price tag... so when we were in Scotland for our holidays, we ensured that we ate a fair share of it! One of the mornings, we made this scrambled egg and smoked salmon wrap for breakfast and it was delicious.

We used Mission Deli Mini Wraps, topped it with scrambled eggs, rocket, juicy tomatoes and a slice of smoked salmon. So easy, and so tasty. :) Perfect for your lunch boxes too.

Watch the Recipe Video  here (link)

Scrambled eggs and smoked salmon wrap
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 3 minutes
Serves 2

4 large eggs
1/2 pack Scottish smoked salmon
A handful wild rocket
6 cherry tomatoes, chopped
4 Mission Deli Original mini wraps
Double cream
30g butter, cubed
Salt and freshly ground pepper

1. Heat a large frying pan on medium heat, then melt the butter and then add the eggs. Using a spatula, keep stirring the egg - the eggs will take about 2-3 minutes to cook. You should remove it when it looks 90% done (not too dry) as the heat will continue cooking it even after you take it off the hob. Add a touch of double cream (or milk). Season with salt and pepper.

2. Place the wraps on a microwaveable plate. Heat each wrap on full power for 10-15 seconds.

3. To assemble, place eggs, rocket, cherry tomatoes and smoked salmon on a tortilla wrap and roll up. Enjoy!

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Thursday, October 20, 2016

Spice Trails - Northern & Southern Indian Cuisine @ Paya Serai, Hilton PJ

In conjunction with the upcoming Deepavali celebrations, Hilton Petaling Jaya will be ushering in the Festival of Lights with its Spice Trail buffet promotion at its all-day dining outlet, Paya Serai Restaurant.

The promotion will run from 24 October to 7 November 2016, and will feature authentic Northern and Southern Indian cuisine, specially crafted by Indian Head Chef S. Vengadason and his culinary team. During this period, there will be four menus on rotation, showcasing a variety of curries, savouries and desserts.

According to Chef Vengadason, "We emphasize greatly on food authenticity in our buffet preparation at Paya Serai. Introducing new dishes from the northern and southern part of India such as Mysore, Kerala and Rajasthan with traditional blend of spices and method of preparation, allows me to share my Indian ethnicity through the food I serve."

One of the highlights of the buffet is the Lamb Shank Biryani. A North Indian style briyani, the rice was fluffy and fragrant, with tender chunks of lamb shank. Absolutely mouthwatering. 

My personal favorite at the buffet was the Rajastani Laal Maas, which happens to be the chef's signature dish. It is an authentic lamb dish from Rajasthan, which was a favourite amongst royalties in the past. According to Chef Vengadason, the lamb is slow cooked for 4-5 hours until tender.

 Rajastani Laal Maas and Mysore Chicken

Tandoori Malai Chicken

Lamb Kebab

Fried Fish with Indian Spices

The crab varural (spicy dry curry) was also another one of my favorites-  the crab is cooked in various spices until the sauce is thick. It's so good, it definitely left me wanting more.

The Malabar Mackarel Curry is a Kerala-style curry, which is cooked with tamarind and lots of coconut. The sauce is sightly sourish, hence making it very appetizing - I loved mopping it up with the fresh naan breads.

Paneer Saag - cottage cheese with chopped spinach

Bendi do Pyaza - okra cooked with two types of onions

 Dhall Tadka

Various types of bread such as bathura, masala poori and naan bread.

Mango lassi

Satisfy your sweet cravings with the delectable array of Indian sweets. You can find rasmalai, rava kheer, jelebi, gulab jamun, pineapple kesari, coconut candy and Laddu here. I really liked the sohan papdi, a popular North Indian dessert, which is made from cashew nut, almond and milk with a lovely, flaky texture. The pineapple kesari, made from milk, semolina, ghee and pineapple was another delicious treat.

Gulab Jamun

Laddu - made from dhal flour, ghee and sugar

Rava Kheer 

The Spice Trails buffet is available for lunch, dinner and Weekend Hi-tea and is priced at RM114 nett per adult and RM60 nett per child (Weekend Hi-Tea), RM104 nett per adult and RM58 nett per child (Lunch) and RM119 nett per adult and RM64 nett per child (Dinner).

Location: Paya Serai, Lobby Level, Hilton Petaling Jaya, 2 Jalan Barat, 46200 Petaling Jaya, Selangor.

Tel: 03-7955 9122


GPS Coordinates: 3.102164, 101.640573

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or Dayre for daily updates.. Thanks :)


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