RecipeMuncher

Well, it looks like I’ve finally made the big time. (j/k) I’ve joined such illustrious bloggers like Pim and Haalo (two of my favorites, btw) in getting my content stolen by one “Chef” Jasper J. Mirabile Jr. I don’t know whether to be pissed or flattered, really. I mean, it’s not even a good picture, compared to some others on my site. I checked his site closely after Haalo made a post about 4 or 5 other instances of his fraud/theft.

He stole my picture of the rum cake I made last year, from this post. And the funny thing? After I made a comment about the pic on Haalo’s entry, my pic disappeared off of his site (without even a “by your leave” or apology - it’s OK since I hate i…

Chef Zulkifly’s Neptune’s Catch

The signature dish, Neptune’s Catch was created by Chef De Partie, Chef Zulkifly or better known as Chef Zul, from the culinary team of Swiss-Garden Hotel Kuala Lumpur. Chef Zul has 13 years of experience in the hospitality industry and has held various key positions in 5 star hotels and restaurants in his early years in the kitchen.

He has garnered vast skills and exposure from his previous stint and training in Ireland in the Great Southern Hotel in Killerney for 2 and half years, where he specialized in the infusion of various ingredients to create sauces. The expertise which Chef Zul has acquired from attending the training in Ireland enables him to impart his expertise and skills to the rest of his culinary team in Swiss- Garden Hotel Kuala Lumpur.
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It has been ages since I last took part in Paper Chef and when I spotted the list of ingredients over at Hunter Angler Gardener Cook I thought it was a perfect opportunity to get involved again.

The ingredients are fresh oregano, walnuts, chickpeas (or chickpea flour) and fish steak and for me they immediately brought up images of the Mediterranean. It would be a given that I’d use the fresh oregano to make Salmoriglio - a sauce that finds its perfect match with swordfish.

<img src=”http://www.recipemuncher.com/wp-content/plugins/wp-o-matic/c…

Few weeks ago I was invited by the CAVALLINI’S Kitchen to attend a dine in the kitchen wth Master Chef Ricky Parlanti. I am sure a lot of us foodies know who he is, YES, he was the owner and operator of The Mangotree Restaurant that swept Kuala Lumpur over the past fifteen years and also a high profile chef in the Kuala Lumpur food scene. He was awarded The Best Chef in Malaysia(Expatriate) Award in the Millennium Gold Awards 2001/2002. His most recent accolade was the Hospitality Personality Asia Platinum Award 2005/2006 for Excellence in Hospitality Personality Chef of The Year. Since I get to bring a few friends, I invited my readers to come along, Kenny Mah, Jennifer and <a href=”http://hweiming.blogspot.com/2008/06/behind-scene-in-kitchen-at-palace-of.ht…