Kuala Lumpur left quite mixed feelings in me. The city-building site: dusty, dirty, and boring. And absolutely not look like the other Malaysia, its nature and magic, so bright that I want to stay there forever.
But the hospitable people and their wonderful food left me with the most pleasant memories. And if you ask me, how do I find Kuala Lumpur, I will say – delicious. Very delicious.
Chef Korn from Erawan with his brother surprised me with his wonderful dishes. To be honest, I have already got used to different yummy treats from world chefs, cause, basically, it’s my work. But it was the first time, when someone set the table of 11 dishes just for me. There was so many different delicious treats… Wonderful lobster with spicy sauce, several kinds of salads, and even traditional Chinese New Year dish of sixty ingredients.
Ingredients
Method
- Soak the mung beans in water overnight or at least 3 hours in hot water, wash and drain.
- Steam over boiling water until done, remove from the heat and let it cool.
- Mix the mung bean with coconut milk and put in a blender, blend well.
- Pour the mixture into a brass wok over low heat, stir until the mixture comes together a little bit dries.
- Add sugar and continue until the mixture not stick to the wok or touch by hand if the mixture is not stick to your hand, remove from the heat and transfer into the tray.
- Let it cool.
- Knead the bean mixture again until it soft and smooth, shape the bean mixture to form of orange.
- Continue shaping until the mixture is used up.
- Use toothpicks to hold the mixture that has been shaped.
- Then paint the orange shaped mixture with the appropriate colour that represents the orange fruit, let it dry by stick the toothpicks on a Styrofoam board.
- While waiting the colour to be dried, prepare the gelatin coating by mixing the gelatin with sugar and water, boil over medium heat until it boiling.
- Remove from the heat, let the gelatin liquid cool down a bit. Then dip the orange shaped mixture into the gelatin liquid to make it look shiny.
- Let it dry again by stick the toothpicks on a Styrofoam board.
- Repeat the dipping process two more time.
- Your orange shaped mung beans will be shiny and beautiful
- Last touch by pull the mini orange out from the toothpicks, cut the exceed gelatin and decorate the mini orange with real leaves.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.