Ready to get stuffed? |
- Ready to get stuffed?
- Roti jala: Like a lace doily
- Fresh bread… made in Pasir Pinji!
- Tutorial: How to achieve beach-beautiful feet (VIDEO)
- Costa Rican fans didn’t celebrate penalties for long
| Posted: 05 Jul 2014 06:01 PM PDT
But to those of us in this part of the world, it simply looks like a giant curry puff. Stuffed with mouth-watering fillings like spinach and cheese, pulled lamb, shepherd's pie, mac and cheese, chicken rendang, curry potato, banana Nutella and apple cinnamon, Crzypuff is seven inches of deliciousness baked in a crunchy crust. Aimann Faiz, founder of Crzypuff, was dabbling in a number of things before deciding to start his own business. Previously, he was involved in F&B, sales, branding, consulting and marketing. The idea for Crzypuff came about two years ago when he was talking to his ex-partner (who was involved with him in another food business then) about empanadas. Aimann first came across empanadas while visiting his parents who were living in Chile at the time. "The reason why I started Crzypuff is because I love to eat, although it doesn't show," said the skinny young man. For him, it's about building a brand and he has plans to franchise it in the next two years.
Priced reasonably at RM15 per puff, it is filling enough to be a meal on its own. "The reason why we have free delivery is so everybody can try it out. We don't have an advertising budget like other food businesses and if it is accessible to everyone, then more people will be able to try it," said Aimann. Crzypuff produces about 200 to 300 puffs per day and since its launch in February, they have been selling at various events such as F1, Future Music Festival Asia, Markets at Jaya One, the Boh Cameronian Awards and even They use top quality ingredients, imported from different parts of the world. The recipe for the crust itself is a South American recipe. Together with three of his Crzypuff chefs, Aimann developed eight different flavours that they thought might do well in the market. After two tasting sessions, Crzypuff started developing the brand and within a month from coming up with the idea, the business was running. When Crzypuff was selling at F1, Mexicans came up to their stall and tried the puffs. They loved it and recognised it as empanadas.
It reminded them of pasties and they said that Crzypuff tasted better than what they had at home," said Aimann. So far, Crzypuff gets sold out during events. Aimann participates in both big and small events. "We work hard because we believe in the product," said Aimann. But why the name? Crzypuff was chosen because they needed a name that locals can recognise. "It is not a curry puff because the fillings are crazy!," he said. Curious? You've got to try them for yourself. Website: www.crzypuff.com  |
| Posted: 05 Jul 2014 06:00 PM PDT
The roti jala, translated to literally mean "net bread", is a pretty dish that looks like a lace doily due to the way it is made. This is a very traditional Malaysian dish that is usually homemade and served at kenduris (events) such as weddings and festivals. The roti jala is also a particularly favoured dish during the Muslim fasting month of Ramadan which started on June 29 this year. It is one dish that is found at nearly every Ramadan bazaar in Penang during the fasting month and is often sold with either chicken or mutton curry. It is usually eaten in sets of three to four pieces with curries, especially chicken curry, as a substitute to rice. On its own, the bread tastes like a soft crepe with hints of turmeric and coconut milk and quickly absorbs any curry that is lavishly poured over it. Even the making of roti jala is interesting as it involves pouring the thick batter into a metal mould with several spouts below it and then swirling the batter onto the pan to create pretty lacy patterns. It takes a mere few minutes to cook before it is turned and then folded into little triangles and served hot. The batter is a very simple concoction of water, flour, coconut milk, turmeric powder, egg and a little bit of salt that is whisked together before it is cooked. The accompanying curry is the one that either makes or break the dish, so it has to be thick with spices and just the right amount of coconut milk for a rich curry that is not too cloying or too strong but just good enough to complement the roti jala. As roti jala is not a common dish eaten on a daily basis, it is not easy to find hawker stalls selling it. Even the few different hawker stalls selling it tend to make it differently as there are two versions of the roti jala, one is of a thick, pancake-like consistency while another is a light as lace version that is crispy instead of soft and spongy. Though the origins of this bread is unknown, it is believed that it originated from India and had been improvised by locals to become the roti jala of today. If you have not tried this traditional dish, do visit any of the Ramadan bazaars and buy a set to try. Ramadan bazaars are usually open from 4pm onwards. In Penang, there are a few stalls that sell roti jala all year round, so do check them out if the craving for some latticed bread soaked in curry ever strikes you. Do note that these stalls are run by Muslims so some of these stalls are closed during the day during Ramadan but instead, they take up stalls at Ramadan bazaars nearby. 1.Hawker complex, Jalan Kebun Bunga 2.Roadside stall, Penang Street 3.Taman Tun Sardon hawker center, Hilir Pemancar 4.Jalan Tenggiri hawker center, Seberang Jaya 5.Hup Kee cafe, Jalan Burmah |
| Fresh bread… made in Pasir Pinji! Posted: 05 Jul 2014 06:00 PM PDT
The what? The "ting ting" man – a nickname we bestowed fondly on the man – would roar into our neighbourhood with his bike loaded with snacks, sweets, buns and fresh loaves of breads, selling them from door to door in the late afternoons. While my brother and I gleefully spent our pocket money on our week's supply of Mamee, Tora, Nini, haw flakes or those colourful sweets encased in a glass-like blister packs, mum and grandma would pick the freshest breads and buns for breakfast the following morning. The smile on the man's face as he counted the loose change on his sweaty palm, the sheer pleasure of digging into the coffee cream bun on the spot, and the camaraderie of the neighbourhood kids encircling the man and shouting for his attention for fear of seeing their favourite snack being sold out... precious memories.
But I still remember the smell of those fresh loaves of bread with their dark brown crust; sliced into half inch thick pieces and pillowy soft to the touch. We call them Hainanese bread, a throwback to grandpa's origin and the fact that most Hainanese who came to Malaya opened kopitiams or in food and beverage business. Nowadays, children buy their snacks from hypermarkets, grocery stores or what appears to be more common; leaving the shopping task to the parents and enjoying that brief excitement only when opening the bags filled with potato chips, chocolates and sweets. I chanced upon Ban Guan Foong bakery in Pasir Pinji a year and a half back. Just looking at the exterior, I was filled with doubt. Is this really a bakery or is this someone's home?! The facade sure is misleading; the front half of the shop looks more like a private residence (which I don't doubt it is); with bikes parked in a compound without any fencing or a proper gate. An elderly woman on her lazy chair is watching a TVB drama on the telly, and a few men are engaging in small talk over dinner. If it was not for Mum, I might have left or zoomed past the traditional bakery.
The extremely soft texture of the bread makes for a great accompaniment to a cup of hot coffee or Milo; or slathered with a cold slab of butter and generous portion of aromatic kaya (coconut and egg jam). You should also try toasting them over charcoal-fuelled fire or simply in a conventional toaster (you may need to tell the man to slice the bread into thinner slices for that though); to harden the crust for a crisp finish that I personally enjoy. Ban Guan Foong bakes about a hundred loaves per day; scaled down drastically from the golden years where the community embraced traditional breads and buns more than the overly-processed and enhanced with various additives-white bread so commonly found today.
Ban Guan Foong bakes excellent coconut buns too; filled with toasted, sweetened desiccated coconut which they make from scratch. The unforgettable aroma of walking in into Ban Guan Foong still lingers to this very day; the exact same happy memory of buying a loaf from the "ting ting" man, untying the raffia string and smelling that lovely fresh bread smell from within the pack.
James Tan loves good food and blogs at Motormouth From Ipoh (www.j2kfm.com) BAN GUAN FOONG BAKERY |
| Tutorial: How to achieve beach-beautiful feet (VIDEO) Posted: 05 Jul 2014 05:56 PM PDT NEW YORK, July 6 ― With plenty of people hitting the seaside this summer, here's how to get your tootsies ready for a bit of beach footsie. Treat your feet - http://youtu.be/mWZYDIeoOmM Beauty blogger Michelle Phan's For All Women Network (FAWN) has this trio of footcare treats. First, use a DIY Citrus Soak to treat dry, calloused feet (it's all about the citric acid), then give yourself a foot massage to improve circulation. Finally the video explains how to create an olive oil wrap for cracked heels.
Dry and cracked feet at the beach are a no-no. This video explores the causes of dry feet and presents three natural remedies you can mix up at home with recipes based on the principles of traditional Ayurvedic medicine. The different footcare blends use simple products including turmeric, oats and almond oil to help deal with dry feet. Simple home pedicure - http://youtu.be/A3K9fYpJVuE This video from Japanese channel Nail Art Tutorials shows you how to give yourself a simple, natural looking pedicure that's perfect for the beach. Remove nail polish, use an orange stick to clean up nails, soak feet in water, then use a cuticle tool to tidy up. To finish, trim nails with clippers, use a file to smooth any rough edges, and apply a layer of protective topcoat. ― AFP-Relaxnews |
| Costa Rican fans didn’t celebrate penalties for long Posted: 05 Jul 2014 05:55 PM PDT
The shootout, while it may be dramatic viewing, should be a last-resort to separate the teams rather than achievement to be celebrated. Their joy was to prove short-lived as Dutch coach Louis van Gaal and substitute keeper Tim Krul seized the moment to send their team home after a shootout defeat. Van Gaal's decision to bring on Krul just before the end of extra-time to replace first choice keeper Jasper Cillessen was novel but it proved inspired. Krul saved twice in the shoot-out to secure a 4-3 victory and a place in the semi-finals against Argentina. There was a degree of logic behind the Costa Rican supporters' delight at the end of 120 minutes, after all their team had beaten Greece on penalties in the previous round converting all five of their spot-kicks in fine style. But whether they were psyched out by the substitution, put off by Krul's unsporting antics before some of the kicks or just simply had two kicks saved, the Costa Ricans can have no complaints. While many may have sympathised with the underdogs, as they sought to become the first Central American team to reach the last four in a World Cup, they opted for caution rather than the challenge of taking on the Dutch. The statistics, in this case, tell the story of the game - the Netherlands had 15 attempts on target - Costa Rica had three. The Dutch had 11 corners - Costa Rica had one. The Europeans also had 64 percent possession. What was disappointing is that Costa Rica are capable of much more.
Jorge Luis Pinto's team had won over the neutrals by their enterprising football in the group stage - beating Italy and Uruguay and drawing with England as they topped Group D. In those opening two games in particular Costa Rica played with freedom with Christian Bolanos running the midfield, Junior Diaz powering down the left and Bryan Ruiz and Joel Campbell interchanging intelligently in attack. Their performance against Greece could be generously dismissed as the necessity of playing against a notoriously dogged team who rarely allow their opponents to enjoy freedom of expression. Against the Dutch, Pinto had a chance to test his team's creativity, as well as determination, against a top European team who haven't truly shined since their incredible 5-1 win over Spain in their opener. But sadly Pinto opted for safety first - packing the midfield, limiting the forages from his wide players and too often leaving Campbell alone and unsupported in attack. It was a counter-attacking approach without many counter-attacks. "We're proud. We're not a world power. We work with what we have. We're going home unbeaten at the World Cup," said Pinto after the loss. Certainly his team deserve credit for what is arguably the best World Cup performance of a team from CONCACAF and a country of 4.5 million will be justifiably delighted to have reached the last eight in the World Cup. But it was nonetheless disappointing that come crunch time they chose such a cautious approach and there was the feeling in extra-time that his side may have calculated that penalties was their best chance to win. The Dutch head to Sao Paulo to face Argentina in what promises to be another closely fought contest and they do so as a team which has evolved into a tactically smart unit with an attack no defence can feel comfortable against. Their midfield is workmanlike but with Arjen Robben and Robin Van Persie in attack they have two players that can provide the unpredictable moments of brilliance that can unlock even games. — Reuters |
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