美食特工队第二缉之马来西亚印度煎饼

上一缉我Ivan为大家带来了充满西式文化的芝士蛋糕,今天我将为大家介绍通常我们一群朋友在mamak档喝茶都会点的一种小食.它是什么呢?它是马来西亚家喻户晓,无人不知的一道印度美食那就是鼎鼎大明的印度煎饼.印度煎饼是种圆扁形的煎饼，是马来西亚的一种受欢迎的食物。它被用来当早餐、午餐、下午餐与晚餐。常被用来与拉茶或冰茶配着一起吃。普遍上是配着达尔酱或巴尔布或咖哩与小风尾鱼热辣酱料一起吃。
印度煎饼的马来语是Roti Canai。Roti指的是' 面包'，在这里的意思是“煎饼”，而canai 的意思是“来回压扁”，只因印度煎饼师傅在制作印度煎饼过程中把面团压扁，风晾及拉阔。也有传说canai 的由来是源于在制作煎饼时一起使用的面团，那就是Channal。另一种说法。就是canai这个词是源自印度的珍奈城（Chennai），只因在当年大量印度人迁移至马来西亚涛金时，那时候的印度煎饼师傅都是来自印度的珍奈城的。在印度与新加坡，印度煎饼也被称为“布拉塔”煎饼。印度煎饼与布拉塔煎饼的形状都是一样的，而布拉塔煎饼也保存了印度煎饼的特色：圆形。
印度煎饼在马来西亚扮演着很重要的角色,除了印度人喜欢吃以外,本地华人和马来人都很热爱它.在马来西亚任何一家mamak档都能享受到!!!这美食虽廉价但胜在耐饱和可口,价钱在马币1令吉到2令吉而以.所以真如我所说的,廉价的不一定不是美食.下一缉将会又我的好伙伴Kevin为大家介绍印度煎饼的最佳配搭,那是什么呢?请大家拭目以待吧!!!

-Ivan上-

Match In Heaven

what's best when enjoying a slice of cheese cake that Ivan recommended? a hot pipping cup of coffee either you want it with milk or without milk. it depends on the individuals' preference right? If you're a coffee lover, freshness is the key to a good cup of coffee. What do i mean if you may ask? well i'll tell you guys the steps to a great cup of jo(that's what Americans called it)

Ahem first of all you need to find fresh coffee beans, Arabica beans preferred, you can get it almost anywhere. Make sure the beans you chose are almost the same in terms of size and colour to ensure even grinding, texture as well as flavour.

Secondly always use filtered water to make your cup of coffee, only use cold water to boil it. boiling temperature should only be 95-98 degrees celsius just off the boil, optimal temperature will bring the best flavour out of the bean.

Next we'll talk about grinding the bean, if you have a coffee grinder at home. For a start just grind as much as you need only. the finer the grind the more flavour you will receive. As i said the grind has to be even to ensure even taste. Only use 2 level tablespoon of fresh grinded coffee powder per cup.

we're almost done, here's some side tips you should know when using the coffee machine. Use unbleached coffee filters to ensure your permanent coffee filter is free from coffee sludges. when it comes to coffee, clealiness is next to Godliness.

Other than that, other things that make a great cup of coffee are:

1. Always ensure your equipment is clean. Old coffee sludge can really change the taste of coffee.

2. NEVER reuse coffee grinds.

3. NEVER grind beans just taken out of the freezer. Let them thaw first.

4. Always store coffee in air-tight containers away from direct sunlight.

5. NEVER leave the coffee on a heater for longer than ½ an hour. It gets a burnt taste and smell.

6. Always warm your cup and never reheat coffee.

Best coffee starts with fresh beans, clean equipments, and clean water. follow these guidelines will give you a great tasting cup of coffee. Enjoy!!

Well personally i think to enjoy the best taste of coffee is only black coffee and sugar. It has a stronger yet robust taste in every sip you take.

Adding milk will compromise the original taste of the coffee itself. You can coffee like a tea etiquette that is sniff first take a sip mmm.. satisfying till the last drop. Traditional and conventional coffee has their own characteristics that is traditional coffee uses a cloth strainer where the coffee powder is placed inside the strainer and hot water goes through it. This process will be done 2-3 times to ensure the powder releases the aroma and blends with the water. Well convention coffee are the ones we usually see nowadays such as Starbucks, coffee bean, dome, etc just to name a few where machines plus careful attention does the trick.(as i mention from the above article)

Coffee shops and cafes are still place to meet up and chilling out with friends and family. coffee shops aim for our older generations as this brings back some nostalgic value as to say. For youngsters and the modern generations, chillin' out in cafes is the chic thing to do in a majority scale, correct me if i'm wrong. it's just my point of view.

Finally i'm coming to the end of my coffee topic but i haven't gather enough resources yet coz this stupid comp lost some of my files and so on. Our next visit will be the oldest coffee shop in KL and has existed since the colonial times way before we were born called Yuk Kee Coffee Shop where you can try authenthic Hainanese coffee and dishes (can't wait to go there) so stay tuned for my next post!! cheers

-Kevin signing out-

美食特工队第一缉之芝士蛋糕

在今下世代很多人都不喜欢吃正餐,很多人都喜欢吃快餐或以甜品当正餐,今天美食特工队第一缉我Ivan就是要为大家介绍甜品,今天为大家介绍的就是芝士蛋糕. 芝士又名奶乳、干酪，指动物乳经乳酸菌发酵或加酶后凝固，并除去乳清制成的浓缩乳制品。芝士本身主要由蛋白质、脂类等营养成分组成，除同牛奶一样，含有丰富的钙、锌等矿物质及维生素A与B2外，还因其是经过发酵作用制成而使这些养份更易被人体吸收.芝士蛋糕就是用它做的.芝士蛋糕据知是源于古早的希腊，在前776年时，为了供应雅典奥运所做出来的甜点。接着由罗马人将芝士蛋糕从希腊传播到整个欧洲。在19世纪跟着移民们，传到了美洲。

芝士蛋糕，或起司蛋糕、干酪蛋糕，是西方甜点的一种。英文是cheese cake。有着柔软的上层，混合了特殊的芝士，如ricotta cheese，或是cream cheese，再加上糖和其他的配料，如鸡蛋、奶油和水果等。芝士蛋糕通常都以饼干做为底层，亦有不使用底层的，有固定的几种口味，如原味、香草起士蛋 糕，巧克力芝士蛋糕等，至于表层加上的装饰，常常是草莓或蓝莓，也有不装饰或是只是在顶层简单抹上一层薄蜂蜜的种类。此类蛋糕在结构上较一般蛋糕扎实，但 质地却较一般蛋糕来得绵软，口感上亦较一般蛋糕来得湿润，若以具体事物来描述，芝士蛋糕是口感上类似于提拉米苏或是慕思之类的糕点，但本身又不若两者来得 绵软。有时芝士蛋糕看起来不太像一般蛋糕，反而比较像派的一种。

制作芝士蛋糕的芝士一般有如下几种：
　　一、CREAM CHEESE（奶油芝士），做90%以上的芝士蛋糕用的都是它，最常用的一种。是用牛奶制成的一种鲜奶油芝士，以细菌发酵而成，味道清淡，口感光滑柔软， 是制作芝士蛋糕的完美材料。一般国内常见的品牌有安佳、卡夫、MG等。其中卡夫的价格最高。安佳的使用最普遍。MG的最便宜~
　　二、GOUDA CHEESE（高德芝士）
　　以荷兰南部的一个小镇命名的芝士。滑腻又结实，外壳裹有黄色石蜡封层，甜味中带有生果的味道。
　　三、COTTAGE CHEESE
　　这种芝士是不经发酵的，口感很清淡，适合制作清淡又略带酸味的芝士蛋糕。
　　四、PARMESAN CHEESE（帕尔马芝士）
　　选用意大利帕尔马牛奶来加热，置于铜器皿中凝固，凝固后切开，再压入模子里，置于芝士房中大约2年时间直至成熟，才推出市场售卖。
　　此外，超市里那种三角再制奶酪，和一些软质的再制奶酪，也都可以替代CREAM CHEESE来制作芝士蛋糕，不过口感会有所不同，可以灵活掌握。不过，不要用有特殊味道的芝士，水果口味的还好，如果你用的是大蒜或者烟熏味的芝士，做 出的芝士蛋糕的味道就不是一般人能接受得了的。

今天我们为大家介绍的就是蓝酶芝士蛋糕,那里可以吃到入口即溶的芝士蛋糕呢?请看以下地址和联络电话...

Issabella Kek (M) Sdn Bhd
G26 , Plaza Idaman ,
No 70,Jalan 6/21D,
Medan Idaman,
53100 Kuala Lumpur ,

Tel - 03-40255638

-Ivan上-

美食的定义

在中国五千年代,所有的美食都是奉献给当朝皇帝.在今天二十一世纪,人人都平等的享受美食,今天我们的四周都被美食包围着.真正的美食不一定是豪华,而廉价的不一定不是美食.美食的定义就是色`香`味`齐全,由五味甜`酸`甘`苦`和辣组成.在今下时代很多女生都在瘦身都没有真正的享受到美食,对我而言身材只是过眼云烟,今天你二十岁身材很苗条,多几十年也不是打回原型.对我说瘦身就是一种在折磨自己身灵和心灵的行动,所以我都很不赞同.但希望阁友别误会这只是我的表面立场而不是在对瘦身的朋友们泼冷水.其实瘦身不是不吃而是控制的吃,这样就两全其美.有可以吃美食又可以瘦身.我们这个部落阁就是要介绍世界各地的美食.如果阁友们有什么好介绍也可以给我们知道.有空我也会把一些健康又能瘦身的美食的秘诀和大家分享.希望大家看的愉快.

-Ivan上-

Definition of Gourmet

Gourmet /ɡoː(ɹ)mæɪ/ is a cultural ideal associated with the culinary art of fine food and drink, or haute cuisine , which is characterised by elaborate preparations and presentations of large meals of small, often quite rich courses.The term and its associated practices are usually used positively to describe people of refined taste and passion. For some, it holds a negative connotation ofelitism or snobbery.

The term gourmet may refer to a person with refined or discriminating taste or to one that is knowledgeable in the art of food and food preparations.Gourmand carries additional connotations of one who simply enjoys food in great quantities. An epicure is similar to a gourmet, but the word may sometimes carry overtones of excessive refinement.

Gourmet may describe a class of restaurant, cuisine, meal or ingredient of high quality, of special presentation, or high sophistication. In the United States, a 1980s gourmet food movement evolved from a long-term division between elitist (or "gourmet") tastes and a populist aversion to fancy foods.Gourmet is an industry classification for high-quality premium foods in the United States. In the 2000s, there has been an accelerating increase in the American gourmet market, due in part to rising income, globalization of taste, and health and nutrition concerns.Individual food and beverage categories, such as coffee, are often divided between a standard and a "gourmet" sub-market.

Certain events such as wine tasting cater to people who consider themselves gourmets and foodies. Television programs (such as those on the Food Network) and publications such as Gourmet magazine often serve gourmets with food columns and features. Gourmet tourism is a niche industry catering to people who travel to food or wine tastings, restaurants, or food production regions for leisure.

The word gourmet is from the French term for a wine broker or taste-vin employed by a wine dealer.Friand was the reputable name for a connoisseur of delicious things that were not eaten primarily for nourishment: "A good gourmet", wrote the conservative eighteenth-century Dictionnaire de Trévoux, employing this original sense, "must have le goût friand", or a refined palate. In the eighteenth century, gourmet and gourmand carried disreputable connotations of , which gluttony only gourmand has retained. Gourmet was rendered respectable by Monsieur Grimod de la Reyniere, whose Almanach des Gourmands, essentially the first restaurant guide, appeared in Paris from 1803 to 1812. Previously, even the liberal Encyclopedie offered a moralising tone in its entry Gourmandise, defined as "refined and uncontrolled love of good food", employing reproving illustrations that contrasted the frugal ancient Spartans and Romans of the Republic with the decadent luxury of Sybaris. The Jesuite' Dictionnaire de Trévoux took the Encyclopédistes to task, reminding its readers that gourmandise was one of the Seven Deadly Sins.

Foodie is often used by the media as a conversational synonym for gourmet, although it is a different concept (that of a food aficionado). The word foodie was coined synchronously by Gael Greene in the magazine New York and by Paul Levy and Ann Barr, co-authors of The Official Foodie Handbook (1984).

-Kevin signing out-