The new durian season is here! At Durian King TTDI, the emphasis is on quality premium durians. Besides the popular Musang King, you can indulge in many varieties such as the prized Black Thorn, Musang King AA, and more.
Rediscovering Durian King TTDI
Nestled in the bustling area of Taman Tun Dr Ismail, Durian King TTDI is the coolest place in town to have durians. The moment you arrive, you’re greeted by the inviting aroma of fresh durians, setting the stage for an unforgettable experience.
BANANA LEAF RICE TTDI: Mention about Banana Leaf Rice in TTDI, Aunty Manju’s Banana Leaf Rice name will be the top of the list when it comes to satisfying your cravings on this South Indian Cuisine which is cooked by none other Aunty Manju herself.
Aunty Manju’s Banana Leaf Rice Restaurant which is located at 18 Jalan Tun Mohd Fuad 1 Taman Tun Dr Ismail TTDI 60000 Kuala Lumpur and is opened daily from 7am to 12am. For more information, you can call them at 03-7733 5954 or visit Aunty Manju's Facebook page
Indian Restaurant MAHESHA In TTDI KL Serves Baby Coconut Briyani
We join the fun and excitement at the Mahesha TTDI EAT FOR FREE Baby Coconut Briyani at launch on 28th September 2018.
Watch our video on Youtube on our experience at Mahesha TTDI
Restoran Mahesha TTDI introduces the Baby Coconut Briyani Rice with a selection of either Chicken Briyani, Duck Briyani, Mutton Briyani, Sting Ray Briyani and so on. The coconut flesh and aroma will seep into the rice which has the taste of the spices.
For us, we tasted ad the Chicken Briyani. Due to the use of coconut flesh in cooking this Briyani, it has a slightly sweeter taste than the classic Nasi Briyani which is more savoury in its flavour.
For those that want to know or maybe try to cook it, we share a little secret of the ingredients/recipe for MAHESHA Baby Coconut Briyani:-
Fresh Coconut Flesh
Steam Masala Briyani Rice
Roasted Cashew Nuts and Ghee
Masala Chicken (or Mutton, Duck, Fish) of your choice.
One boil egg
Roasted Coconut
All the above ingredients and condiment put into the coconut and steam for 10 minutes and there you have it Mahesha Baby Coconut Briyani.
Mahesha’s Baby Coconut Briyani is served on a banana leaf with a side of raita and chutney.
Besides serving the this Baby Coconut Briyani, Mahesha also serves the traditional Vegetarian and Non-Vegetarian Banana Leaf rice with lots of varieties to choose from.
Try the Baby Coconut Briyani today at Restoran MAHESHA TTDI:
DURIAN KING TTDI - Malaysian are a crazy lot when it comes to their durians especially Musang King Durian. They want to source for the best quality at the lowest durian prices to satisfy their cravings.
For me, the best time to eat Durian is when it is at the peak season. The reason being is, it will be the best quality as the fruits are at their best and secondly it will be at the best price.
For me, I will usually go to the Durian King TTDI for my durian feasting due to the above 2 reason.
Also at Durian King TTDI, you will also be able to feast on the prized Black Thorn durian (probably the only Durian stall in Kuala Lumpur (KL) and Petaling Jaya (PJ) that sells this variety but too bad, I did not get to taste this Durian this time around.
Durian King TTDI also sells a variety of other Durian Species namely the XO, D101, Udang Merah and so forth.
Our Cheezy encounter with European Cheese Raclette
For many Malaysian, our encounter with eating melting cheese is usually from a hot oven baked pizza which is loaded with cheese or a toastie. Now, you can experience the satisfaction of tasting these molten cheese using a popular style called Raclette. When it comes to melting cheeses - not all cheeses are created equal - some melt better than others, allowing it to unlock the unique textures, flavours and its special taste.
We had the opportunity of learning the different varieties of European Cheeses that is available in Malaysian that is best matched for a Raclette by Chef Pierre Gay; a cheese master, cheese connoisseur and expert from France.
His vast experience and knowledge of European cheese were shared with us through a Raclette party at Cocott KL; for us to appreciate and taste the best way to enjoy the European cheese collection.
This party is jointly organized by the French Interbranch Dairy Organization and European Union, to promote the pre-eminence and finesse of European Cheese.
According to Chef Pierre "Raclette is a fairly new concept in Malaysia and for a country that loves to eat cheese so much, this is an experience that Malaysian do not want to miss. Raclette is a cheese made from cow milk that has been broiled or melted under direct heat until oozy, a bit crispy and usually scraped over potatoes, crunchy vegetables or cured meats." He went on to explain that watching the cheese melt and being scraped over the food is part of the sensory experience of a Raclette.
Chef Pierre Gay Meilleur Ouvrier de France (MOF)
Chef Pierre Gay is the owner of Gay Fromagerie - one of the oldest cheese houses in Annecy, in the Rhone-alps in Eastern France. Since 1935, the fromagerie is known in the region for its fines cheeses and in 1989, Pierre took over the company from his father. Thru sheer dedication and efforts, Pierre was crowned Meilleur Ouvrier de France (MOF) year 2011, a recognition of being the top in his trade.
He stated; the secret to choosing the right cheeses for a Raclette is the moisture content. The more moisture the cheese has, the better it melts. Generally, European cheeses are more suited for Raclettes and some of the favourites are the signature Raclette Cheese, Emmental and Comte. Once melted they will have a nuttier and sweeter flavour.
The Chef used a Raclette cheese which he melted in a large Raclette machine, then scraped over the cured meats and condiments. The Raclette cheese is an excellent melting cheese and the main cheese used in raclettes and fondues. Pungent yet savoury, the Raclette pH level gives it the perfect melting point resulting in a molten liquid that is stringy and holds its shape at the same time, he added.
We had the chance to melt and enjoy Brie,
Reblochon,
Fourme D'Ambert,
Comte,
Saint Nectarie,
Gouda,
Camembert
and Scamorza over the tabletop Raclette machines, with various cooked and raw vegetable, meat, condiments and bread.
European Cheese
Considered to be one of the most versatile foods in the world, cheese can be eaten as it is; paired with a classy wine or even incorporated into any dishes - from cold to hot, sweet to spicy, from appetisers to desserts. Most cheese recipes only need a few additional items added to the star ingredient to make them fantastic. With stringent quality control and regulations in Europe. European cheeses are always of the highest quality, and the best cheese products are readily and easily available to Malaysian consumers.
A Raclette is a fairly new concept in Malaysia and it is a great way to enjoy European Cheeses. You can have a raclette at home with families and friends; with your favourite condiments while enjoying this traditional and fun way cheese is eaten in Europe.
