Wednesday, April 29, 2015

Georgetown Intro - Street Art & Maker Traditions

Oh my, I can't believe such a wonderfully eclectic, colourful and delicious place such as Georgetown exists.

Me and my fabulous friend @jay_cint just went on a girls adventure to Penang, what a splendid place to visit. There is something for everyone but the highlights have to be the food, architecture and the street art. Seriously wow. I have had to split this up because there is too much for one post, the next one will be Architecture & Yum..


Georgetown was named a UNESCO world heritage sight in 2008 for it's unique architecture and culture and to me it felt like entering a page from a beautiful old book. Where the pages are a bit torn but the pictures are in full colour and preserved with integrity and pride. A little Malaysian Narnia perhaps...

We set out with a rough plan of what we wanted to see which led to wandering down little lanes, stumbling across street art, traditional craftmasters and tasty snacks. You never know what the next corner will bring but it will be a feast for the eyes, stomach or soul. We found rattan weavers, flower garland makers, spice sellers and textiles galore. Street Art popping up in unexpected places and contrasting with the aging surfaces of time. And of course Trishaws dinging their bells touting for business and brightening the streets further.













It is made for tourists, in a good way. The local people are so friendly and happy you are there to see their beautiful city that they welcome you with smiles and knowledge. 

If you ever get the chance it is a stunning place to see. Stay tuned for part two..

K x

Tuesday, April 21, 2015

The Triple G - Gobbling Good Gyoza!

Hi hi!

I learnt a new word this week, 'Makanan'.. meaning food in Malay. Isn't it wonderful!

I have a tasty one for you today, we made some delicious pork gyoza with sides to make your mouth water. (Mainly due to the heat level!) This was a Sunday treat feast for us, I hope you enjoy it too.


Pork gyoza's with a rice-noodle salad and a minty mango cooler.

2 ppl
Time: 35 mins all up

Ingredients....(This made 20, you can freeze them)


The Gyoza

20 Wonton wrappers 
250 g good quality pork mince
3 garlic cloves, chopped finely
A thumb size piece of ginger, grated.
1/4 of a cabbage, boiled until just wilting then chop.
2 spring onions, finely chopped
Pinch of salt
Grind of black pepper
1 tbsp soy sauce
1 tbsp sesame oil

To cook: (You will need a pan/wok with a lid)
1 tbsp of sunflower or vegetable oil

Noodle salad

1 big handful of rice noodles (cooked as per instruction) drained and left to cool
Handful of peanuts, chopped roughly
1 small cucumber, cut into ribbons
1 spring onion, finely chopped
1 green apple, sliced and chopped as you please
2 big handfuls of beanshoots
Handful of mint leaves

Sides:

1 cup edamame, blanched in boiling water.

Dipping sauce (warning, mouth burner) 

2 tbsp soy sauce
1 tbsp rice wine vinegar (brown will do)
2 tbsp warm water
1 tbsp grated palm sugar 
2 red chillies (adjust for your heat taste)
1 clove garlic, finely sliced

Mango Minty Cooler:

1 mango
Handful of mint leaves
1 1/2 cups of milk
A scoop of coconut ice cream (if you're feeling naughty which I was..)
1 Handful of ice

Method:
  • Mix the wonton ingredients together in a bowl.
  • Take each wonton wrapper and fill it with a dessert spoon or so of filling (this will depend on the size of your wrapper and you will know if you are overfilling!) then you fold the sides in and pinch together to seal them. Put these aside.
  • In a bowl mix together the rice noodles, peanuts, cucumber, spring onion, bean-shoots, apple, mint leaves. Divide this over 2 bowls for serving.
  • To make the dipping sauce, mix and stir all the ingredients in a little bowl, done.
  • Now...In a wok or fry pan, heat the oil then add your gyoza in batches (no more than 8 at a time), when they start to brown you carefully half place the lid on while quickly adding 4 tbsp of water. This is going to spit so be quick and confident! They will take around 5 minutes to cook. I would check one :)
  • Repeat the above step for until you have cooked all your gyozo
  • Serve your blanched edamame beans with a little salt.
  • To make your mango cooler, place all ingredients into a blender and pour into a pretty glass.
  • Serve the gyoza on a platter with your dipping sauce, the edamame and a little salt, your salad and of course the cooling mango drink.



I would like to share that the gorgeous blue and white bowl that the edamame are in as well as the little monochrome bowl are made by my mum. Mumra as I like to call her is also an artist and is really into pottery, we have a small collection of her work and I love using it to style and serve with due to it's handmade qualities and unique quirk.

She is on instagram @kazmadethis and I am trying to get her to open an Etsy shop... watch this space.


Also the adorable little salt dish is made by the lovely @kanimblaclay This Etsy shop is full of gorgeous pieces inspired by the beautiful nature that surrounds her in the Blue Mountains, Sydney. Go look :) 

Happy cooking!

K x

Thursday, April 9, 2015

The Alphabet Press - Studio Visit

Hello!

I have discovered a wonderful letterpress design studio based here in Kuala Lumpur, The Alphabet Press. I came across their products in Designation in Publika and have been smitten ever since.

Letterpress isn't new certainly in Australia or England but here in Malaysia these guys are the only ones doing it so it's pretty awesome and they are very passionate about reviving the old printing process.


For anyone who doesn't know what it is, check it out. It is a process that uses a mechanical machine [a 1960's vintage German letterpress in this case] to create an indentation on paper, called the 'deep impression'. It is a very labour intensive process but it creates unique and 'perfectly imperfect' printed products. 

I was lucky enough to go and have a coffee and a chat to Cliff, see a whole bunch of gorgeous samples and meet the beautiful presses they have. (Me with Darjeeling below, they all have beautiful names.)




Originally graphic and web based designers, the guys behind The Alphabet Press have travelled far and wide (including trips to Melbourne) to learn the printing process and have gone back to 'basics' as so to speak in this digital age. They are so passionate about reviving the process and this is obvious in the beautiful work they are creating.

Products include stationery, cards, bespoke wedding and event materials, tags, coasters and specialty packaging. A few examples of their work.. 





You can buy their work here and if you are in KL then you can visit them here by appointment. They are very open to new opportunities and I am looking forward to working with them on an exciting new project... More soon :)

''The revival of letterpress is a painstaking effort. However, we are trying the best to keep old arts and old machinery together because that is all the tangible things we love.'' - @thealphabetpress 
K x

Tuesday, April 7, 2015

Tropical Blackened Chicken Salad

Tasty Tuesday..

This to me came about because Sunday night is the local produce market, the Bangsar night market has quite a reputation for being pretty awesome. So we always have something super tasty and green on Sunday/Monday! You can buy all sorts but it seems great for green things and flowers!

We are noticing a pattern though, it seems we are charged the same whatever we buy (nothing is priced) so I am conducting a mini experiment.. I am sure we did alright this week though! We'll see.


Tropical Blackened Chicken 

Yummy and a bit naughty, the chicken is juicy and succulent and paired with that mango, a fresh and zesty tropical party for your taste buds.

2 ppl
Time: 20 mins all up

Ingredients....


3 Tbsp approx sunflower oil (for frying the chicken)

4 cloves garlic
3 tsp honey
1 tbsp soy
1 tbsp sesame oil

2 small chicken breasts, sliced into chunks

1 small lettuce of choice [ we used gem lettuce]
1 mango - cut into small chunks
1/2 red onion slices
Handful Grape tomatoes - any colour
1 tiny yellow pepper - sliced
1/4 red cabbage - chopped finely
Small bunch Thai basil - leaves picked and torn if large
1/2 an avocado - sliced as desired

Dressing:
1 fresh lime, squeezed
1 tbsp soy
1 tbsp olive oil
1 small red chili - (de-seeded if preferred)

Method:

  • Mix sesame oil, garlic, soy and honey together in a bowl, add to this the chopped chicken.
  • Heat the sunflower oil until bubbling, carefully add the chicken in batches as to not cool the oil.. cook until the outside is blackened but not too burnt.
  • Rest the cooked chicken on absorbent paper until all the chicken is cooked.
  • Mix together lettuce, tomatoes, onion, mango, cabbage, pepper & basil. Top with the avocado.
  • Whisk together olive oil, soy, fresh lime and the chili for a quick dressing, pour over the salad and mix. Lay the chicken on top and garnish with a thai basil leaf.
  • Yummy salad is complete, we had a cold Milo (very popular here)with it because I over did the chili! Ha.


Enjoy!

K x