Transparent Apron Underground Supper Club

In a wink of time, it has been more than a year,since I move back from Penang in January 2012, and together with my best friend (vomits) we started a 8 pax underground supper club.

And over the last 14 months, we hosted numerous monthly dinners, struggled with consistent pretty plating, serving an approximately 200 pax in a food bazaar, get to know many new friends, got featured in various form of press and all that jazz.

While we moonlight this ‘hobby’ of ours and still keep doing well in our day job (our bosses is reading) this has kept us productive, organized and systematic. In our own terms.

Scheduling shopping trips, battling evening traffic, researching, optimizing PUNY kitchen space and lack of equipment, spending on cutleries and utensils and constantly running on adrenaline has been part of the weekend routine. A fulfilling routine it is. Now a team of 4, or rather a 5 of us, Nicklaus, Stephanie, Joel, Pepper the dessert schnauzer and myself has come to this rhythm of constant love.

For the rest of the year, there’s a good line up of activities that will keep us occupied. Watch this space!

Facebook: transparent apron underground supper club                                                 email: trans.apron@gmail.com

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Blogs:

http://www.themalaysianinsider.com/food/article/transparent-apron-a-supper-club-is-born

http://masak-masak.blogspot.com/2012/04/transparent-apron-supper-club-kuala.html

http://fatboyrecipes.blogspot.com/2012/05/transparent-apron-underground-world-of.html

http://alilfatmonkey.com/transparent-apron-kuala-lumpur-a-supper-club-is-born/

http://my.lifestyleasia.com/features/wine-and-dine/kl's-underground-supper-clubs-11052

http://ckiong.wordpress.com/2012/04/21/transparent-apron/

http://poskod.my/features/the-secret-world-of-supper-clubs/

Magazine:

Personal Money

Home & Décor

Time Out KL

Men’s UNO

Newspaper:

The Edge

Radio:

BFM

…and all friends and our diners.

Chaokar is still around

Now it is coming the the fourth quarter of the year. And my last post was sometime in January.

Been occupying myself with quite a handful of activities actually. Took a change in career, moved back to the city from Penang, started a underground supper club, participated in street food bazaar and Pepper came into my life. Or more like, I bought Pepper from the pet shop.

 

Despite all these, I still cook. It is still my avenue for stress relieve. Here’s what I made last Sunday, 3 simple dishes.

 

I start with making chicken and cuttlefish stock. About 1.5 litres of water boiled with chicken carcass, ginger, coriander roots and a whole garlic. Pretty simply stock, and let it simmer for about 60 minutes and so on. The plan is to add in enoki mushrooms, grey oyster mushrooms and this leafy-seaweedy like leaf known as ‘tian qi’. The roots are usually used for herbal soup, but the leaves are great too. I add in stripes of pork shoulder cuts, marinated in soy sauce, corn starch, sesame oil and shaoxing wine. Just a quick blanch and it’s ready to be served. Don’t forget to season with salt and pepper.

 

And for the vegetable dish, stir fry kangkung with dried shrimps and sambal belachan. I always in need for a spicy dish in my meal. So in a hot oiled wok, fry the chopped dried shrimps (I soak them earlier to get it soft and to wash away the saltiness.  Then add in a chopped garlic and chilli and a teaspoon of sambal belachan (I cheat a little, using pre-prepped sambal belachan). When your eyes gets teary and the dog barks in excitement, add in the vegetables. A quick stir fry for about 2 minutes and season with some salt and soy sauce, and it’s ready.

And my last dish would be salt baked crabs. I bought two fresh live crabs and I have them cleaned and spilt into half. On a baking dish, I add in slices of ginger and a handful of Chinese parsley. Sprinkle salt and wrapped them up in aluminium foil and baked at 200’c for about 15 minutes. At the final 3-5 minutes, remove the foil to ‘grill’ it up.

 

And with a simple chilli + soya sauce dip, it’s finger licking good.

 

And, introducing Transaparent Apron Supper Club. I’ve been working on this project with my friend Nicklaus Au since late last year. Google and facebook us up for more info.

Here’s a thought

It has been stormy. As things are trying to settle itself in this new environment, emotionally life was shaken by the few takes. Over the weeks, while I’m swamped with work and maneuvering the unusual, surprises bite me. Few times.

But before that, the last gastronomical adventure took me around Pengkalan Weld. The place is famous for the houses in stilts, built along the straits and and categorized by clans and Chinese surnames.

Walking on the wooden planks, every steps creaks and to the residents it became daily rhythm of life. The creaks vary by speed, weights, walking style and of daily routine sorts. (ahem!) And while I walked out from the neighborhood, I spotted this little restaurant, Kar Bee Cafe with a line of people waiting. It is a seafood place servicing noodles and porridge, where you pick your choice of seafood, carb, soup base (or porridge) and wait.

That evening I feel like having Tom Yum with thick beehoon (rice vermicelli), prawns, fried fish and squids. Using the plate stacking system, I’d say they are pretty fast for a restaurant with just one cook. And the continuous buzzing gas-flame that whirrs loudly, a sign of a good ‘wok hei’ (a very hot stove, to a point of slight burnt, significant in Chinese cooking).

So I slurp away my noodles, and first thought it felt like under salt. Or not. Second slurp, I could taste the sweetness of the fresh seafood. And later it all came in harmony it was perfect. Perhaps over the years, I have gotten use to stronger stock that it somewhat camouflaged the freshness of ingredients used. Here, it reminds me of the ‘just-right-subtleness’ stocks and it brings out the seafood flavors better. Kinda like my grandma’s cooking, slightly under salt but the protein taste better.

So the meal came up to about RM 15++ with generous portion, definitely fresh and wholesome. Twas a good meal!

Kar Bee Cafe,

View Larger Map

And about the emo-surprises.
1) I missed an accident by inches on one of my drive back from Penang to KL. Mr. Sleepy 3 tonne lorry decided to sway to my lane at 1am. My massive honking woke him up or otherwise, catastrophic.

2) I had fever, and I pop in aspirins, thinking it would go away. But it didn’t, next day woke with a woozy feeling strange metallic taste in my mouth and sores on my tongue. Couple of hours later, my tongue hurts and it bleed. Then I lost my sense of taste for few weeks. Doctor couldn’t find anything wrong about it and told me about tongue cancer and ask me to observe for and anomaly. Tongue cancer!? Thankfully, the sores went away 2 weeks later and I regain my taste bud again. But during that period, it’s was depressing. I didn’t even know how to share it and kept it to myself for that 14 over days. Depressing shit.

 
3) The passing of an inspiring musician that I had briefly work with, Brian Tan of pancreatic cancer (during my 2 weeks of tongue/mouth observation). Depressing that he had left and more depressing thinking about what will happen if it I had cancer. Sounds silly, but I couldn’t escape thinking about death, funeral, love, family, friends and all.

Geez, it’s far off the usual foodie post, but it did wake me up on life. Still recovering from the depressing thoughts, but have set some priorities right too. Stay tuned !

Hip Hip Hooray.

And here it goes.

I guess I have got to stop starting my entries on being apologetic for non regular updates or so. Life has been hectic. Over the past months, there were some travelling, show producing, house renovation, working assignments outside Klang Valley and all that jazz.

collage: bens’, bea;s wedding, assam laksa, nasi lemak

Right now, I am in Penang. The ‘rojak’ of cultural integration and street food abundance. I look forward to every meal and I am equally surprised with the space available in my stomach. And reasonably priced too.

collage: curry mee, nasi kandar, ais kacang, lengcheekang & sunset bridge

And another reason I blame of lack of post is... my outdated camera. Hang on EOS 60D. I will be back. Soon.

collage: sunday roast, wholemeal sandwich, piggy door stopper, tommy le baker & night bridge

 

… Selamat Hari Raya !

On Blending

I’ve always wanted to get a blender but never seem to found the one I liked. Well, I do have a food processor, but I wouldn’t want to mix the usage as most of my cooking tend to use strong herbs and ingredients. And a random field work last Friday around Shah Alam, found me a blender. A blender with a bloody good deal.

Supposedly working, we then happen to be in the compounds of the renowned home appliances warehouse sales, where it’s up to 80% off the usual retail price. Instantly a colleague of mine got herself hooked to the ‘cult’ (apple-lah) accessories and I was browsing around aimlessly. And little did I know, I am standing at this special ‘Happy Hour’ section.

Out of no where, a pallet of mixed home appliances were park right in front of me. I reached out for the blender, and there was this tornado of people pushing me left, right, centre and out of the radius. Apparently the ‘Happy Hour’ section is where random selections is being sold at a even cheaper price. Discounts plus more discounts.

I hugged my blender. Tightly. And I should have hugged that bloody deep fryer too. Or that LED TV. Or that Micro Hi-Fi. But seriously RM39 for a blender that is retailing for RM129.90, I am happy!

Since then, I have been blending up concoctions I could think of, and be merry with it. Banana + milk on Saturday, Banana + orange juice + evaporated milk on Sunday and I have been reading about Aguas frescas too.

Wikipedia: Aguas frescas (Spanish for "fresh (cold) waters") are a combination of either fruits, cereals, or seeds with sugar and water, blended to make a beverage.

 

Aguas Frescas: Termerry = (watermelon + strawberry)

So for Tuesday’s blend I have a combination of any preferred amount of: orange juice + watermelon + strawberries + ice

Method: Blend everything and served chilled.

Perfect for the hot weather.

Buka Puasa charity dinner

Not something that I would usually post up but I joined monkey & “fairy God mother” at a recent buka puasa dinner, hosted by the Empire Shopping Gallery. With 25 orphans from the Rumah Amal Kasih Bestari, this is the first social responsibility effort by the Empire Shopping Gallery which opened just a few months ago in Subang. It has shone as a one-stop neighbourhood mall that provides for all the needs of the surrounding area, in fashion, food, fitness, beauty, leisure and education.

So without further adieu, I help myself with Kelantanese food by Belanga.

A simple and tasty East Cost delights, there’s Rendang Daging, Ikan Tongkol Masak Lemak, and Nasi Dagang. There is something about buka puasa ‘ramai – ramai’ , where everyone sits together and wait till the time to break fast. And especially for the children, a tinge of excitement and shyness didn’t deter them from having fun.

It was time for giving, in the big-hearted spirit of Raya. The Empire Shopping Gallery management had RM10,000 to present to Rumah Amal Bestari which is located in Kampung Melayu Subang. Ustaz Johari B. Maksom, who runs the home, accepted the cheque from Danny J.Y. Cheah, group executive director of Mammoth Empire Holdings, Yap Chiew Lee, director of Mammoth Empire Project Management Sdn Bhd and May Woo, general manager of Empire Shopping Gallery.

Selamat Hari Raya !!

There was a time.

Breaking away from the usual cooking and food post. I met some friends and got reminded one of the best times in my life.

It was about 8-9 years ago. I was between college and university and decided to work a lil to get some money.

So being in my early twenties, I took up this table waiting job, in a cafe right opposite Hock Choon Supermarket and a stone throw away from my aunt house.

So I take orders, send the food, clean the tables, make coffee and all that. And I get to spend time helping the cook to prepare the ingredients for the next meal. So one day, the grumpy-owner had a big fight with the cook and she immediately pack her stuffs and walk off.

So, no cook and guess who step up to fill in. Me.

I still remember the stares and the laughter from my other fellow table-waiting colleagues.

“I can cook mrs. Kwek” I repeat myself.

So the next morning and for the rest of the 8 months, I was the cook until I had to stop working and go back to uni.

That 8 months passes so quickly as I was counting moments of planning the menu for the cafe, making shopping list, and adding twist to the usual menu.

And I remember the compliments from the lunch crowds. It’s an embassy area, where dine-customers are mainly foreigners and they do ask for the chef whenever they tasted something they like.

There was a time, where life is good.

p/s: nice meeting with you guys,  thenomadgourmand & UnkaLeong.

Hiatus

Not because I’m abandoning the blog. It’s just that with my recent projects and travelling, I didn't manage find much time to cook.

But I do get reminders.

The place I’m staying in Bangkok, during my business trip. And it comes with a full functioning kitchen.

Drawer #1

Drawer #2

Drawer #3

I love that colander.

Basic plates and all.

And lobsters.

Saw that in the Sukumvit Soi24 Seafood Market. But I didn’t cook it myself la. It was an interesting seafood market, where you buy your life seafood and get it cooked in the restaurant. And it’s funded through ‘entertainment claims’.

King of all kings

The king of all fruits, the craziest burst of flavours, always the sharpest smell that fills the air and texture one will always remember.

So, my parents came for a visit (yet again) and this time, mum pass me this bag of filled with damp newspaper, and surprise surprise… it’s durian. All the way from Kelantan.

There’s this breed, which my parents would only eat, as they pre-order them when they start to fruit on the trees. No joke here, these breed are in high demand, and over the years my parents had made friend with the orchard owner. It’s the ‘kunyit’  / turmeric breed. And according to my parents, they have lotsa immitation breed claiming they are kunyit durians, and charge you for something it’s not.

Well, having durian the old school way isn’t too bad, and that reminds me of the excitement of ‘opening’ my durians when I younger.

So I decided to do it at the balcony, with newspapers all placed and a cleaver in hand.

First you cut/chop along the lines. Two cuts at least, and after doing so, use the sides of the cleaver to push for space.

Then using upper body strength, open the crack! There’s the excitement when you see some of the golden flesh. And the smell…. Yum yum.

Look at those beautiful baby.

 

And without further adieu, you feast.

I like my durian sweet with a tinge of bitter after taste. The bitter aftertaste that lingers in the mouth always give a nice conclusion to it’s early creamy, pungenty texture. And especially if they have those smaller-wrinkly-shrinkly seeds, you know that you’re getting more durian flesh than seeds.

Then came the part you work your way thru other goodies. Squat down and use upper body strength again to crack open them.

Oh what a beautiful day.

F is for friends and food

 

So, it’s a public holiday eve,

and in no particular order there were those: just got back from Netherlands, going buying graphic novel, recently got into a musical castings, flying  to Melbourne, been staying in Klang, THE royal queen of Ghana, fatso who just got back from Sydney,auntie took cab from Shell, and … so we created more reason to celebrate and feast.

Restaurant hoping is fun, after having hearty meals at Fong Lye, we spoke loudly in Alexis while having wine, desserts and coffee. Perfect company to end the day.

Selamat Hari Buruh !

Fong Lye Taiwan Restaurant                                                                   Lot T208 3rd Floor The Gardens Mid Valley City                         Kuala Lumpur Tel No: +603- 2282 8699                                                  (Non Halal. Open daily till 10pm)

Alexis Bistro & Wine Bar                                                                             Lot f209 1st Floor
The Gardens, Mid Valley City
Lingkaran Syed Putra
59200 Kuala Lumpur
Tel No: +603 2287 2281

in a meeting?

I had a day long meeting today, and being Monday it’s always a great challenge to beat the Monday-ey-blue.

So while I listen to some meeting updates from other department, I was looking attentively at my debating-colleagues’ expression and an occasional nod of affirmation.

But in actual fact, I’m thinking about cooking….. and food

I was imagining about  roasting pumpkin with onions and sage. A simple serving of pumpkin peeled and cut into cubes and wedges of onions. Toss with a handful of sage, salt and pepper.

Roast with some olive oil for 30 mins at about 180’c. Lovely, peppery flavour with the sweet golden pumpkin

It’s an imagination. No end product picture. Yet.

the kampung taste

Like every true Chinese families, family gatherings and celebrations is about chomping down food and gamble. Well, at least my family keep this tradition. 

Despite having to find comfy spot in the overcrowded house of over 30 people, no internet, and shouting babies, I look forward for every meal, back at my grandparent’s house.

With every meal prepared, I notice how my 70 year old grandmother make sure things are prepared her way. The long hours and the old kitchen with character, seems to be the busiest place all the time.

And since I started this ‘chaokar smokes project’ I tend observe  on food preparation and I notice carefully that my family loves the nyonya / peranakan influence in our daily meals.

Just look at this simple lunch, we ate while waiting for the rest of the relatives to come back.

A simple ‘ikan kembong goreng’. And it’s heavenly crisp and tasty to fins and bones. So how grandma prepare the dish?

Popo: salt, tumeric powder, and fish

Me: that’s all?

Popo: yeah, and fresh fish. Like real fresh. Fish never taste good anymore if you refrigerate them.

So that’s her secret, she never keep fishes in the freezer, and she buy them fresh off the market whenever she’s cooking them.

So, after frying in hot oil, serve along with other dishes and most important, the sambal belachan.

More CNY food post to come…

Gong hei fatt choy.