Tiffin's by Chef Korn, Midvalley Megamall, KL

Last week, we visited Chef Korn's (of Erawan fame) new place in Midvalley, called Tiffin's by Chef Korn which serves Thai village-style food. 

The restaurant is located on the top most floor near Daiso upper level. Quite a big lunch crowd while we were there. Service is polite and friendly here.

For lunch, you can order one of the sets which is available until 3pm - prices start from RM18.80. Choose from beef ball noodles, tom yum seafood noodles, Pad Thai, Thai-style beef steak, pineapple fried rice, green curry rice and more.

A little snack before our main meal is served - crispy pork skin (RM3). Addictive and crunchy!

All set menus are served with Chef Korn's daily appetizer and fresh Thai-based salad. Appetizer that we got was a fried chicken drumlet with Thai chilli sauce (pretty tasty) and an apple salad with Thai-ish dressing.

We ordered Chinese tea.... Twinings tea served in this cute old-school kettle and enamel mugs... LIKE! 

I was expecting to see our lunch served in tiffin sets (cos of the restaurant's name). My pork noodles (RM18.80) were served in a enormous white bowl, a big generous portion indeed! Said to be a recipe of Chef Korn's grandma, you can choose to add rice noodles, egg noodles or even no carbs. I ordered this mainly because it's non spicy and it's something I can share with Baby D - the clear broth is indeed flavorful. I also like how the condiments are served in test tubes.... salt, fish sauce, vinegar, chilli flakes - for you to adjust the taste to your own preference.

Condiments in test tubes

Hubby ordered one of the rice sets - stewed pork belly (RM18.80). The sauce is slightly sweet but very tasty. Pork belly has been stewed to perfection - slightly wobbly and tender. Our only gripe is that the set comes with only 1 piece of pork belly (and it's not that big).

For desserts, we went for a selection of two kuihs from the front display (RM3). Very nice ondeh ondeh and kuih lapis.

Service: Good.

Price: Total bill RM55.

Location: Tiffin's by Chef Korn, T068 & T069, Third Floor, Midvalley Megamall, Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur.

Website/Facebook page: https://www.facebook.com/pages/Tiffins-by-chef-Korn/841901302488676


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Recipe: Stir Fried Minced Pork with Thai Basil (Pad Horapa Moo)

Hello everyone! Sorry for the lack of updates as we were away on a family staycation last weekend :)

This Thai dish, pad horapa moo (minced pork with Thai basil) is perfect for busy weeknights. My kind of fast food, as it takes under 20 minutes to prepare and cook, and it's very delicious!

In Thailand, they usually use krapow, also known as holy basil. I didn't have that, so I substituted with horapa (Thai basil). The minced pork is cooked until golden, then seasoned with fish sauce, brown sugar and oyster sauce. We love Thai basil (and we have an abundance of it growing in our garden), so we added about  1 1/2 cups of it. This dish is usually served with white rice and a fried egg on top. To keep it authentic, we did just that :)

We absolutely love the taste of this dish - the minced pork was very flavorful and slightly spicy. Of course, you can adjust the spiciness level by adding or reducing the amount of chillies used. We used about 4 since we were serving this to the kids as well.

What do you usually cook on a busy weeknight or do you opt to eat out? :)

Stir fried minced pork with Thai Basil (Pad Horapa Moo)
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 11-13 minutes
Serves 3-4


Ingredients
350g minced pork
2 cloves garlic, minced
2-6 bird's eye chilli, deseeded and minced
1 onion, diced
2 tbsp cooking oil
1/3 cup water
1 tbsp fish sauce
1/8 tsp brown sugar
1 tbsp oyster sauce
1 1/2 cup Thai basil leaves, washed

Rice, for 4
4 fried eggs (see Step 4 in this recipe)

1. In a wok, heat oil over medium high heat. Once hot, add the garlic, chilli and onion and cook for 2 minutes, until the garlic is lightly golden and fragrant.

2. Add the minced pork and cook for about 5 minutes, until it is lightly golden and cooked through. Add water, fish sauce, brown sugar and oyster sauce and cook for another 1 1/2 - 2 minutes, until the sauce has slightly reduced. Taste seasoning. Finally, stir in the Thai basil leaves until slightly wilted.

3. Serve immediately with white rice and a fried egg.

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Recipe: Tom Yum Fried Rice with King Prawns

After cooking the tom yum pasta with king prawns dish, I still had some WORLDFOODS Thai tom yum paste left, so I used it to cook tom yum fried rice for our lunch. Fried rice is such a versatile dish, you can add any ingredients that you have in the fridge and with proper seasoning, it will taste good.

A quick search in the fridge and I decided to use some minced chicken breast, king prawns, and sliced French beans for my tom yum fried rice. I also added some pineapple chunks, a sweet element to complement the spicy and sour tom yum paste.

What a delicious plate of fried rice! So fragrant with a multitude of flavours - sweet, sour, spicy and salty. Top your fried rice with a fried egg each for extra oomph :)

Tom yum fried rice with king prawns
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Serves 2

Ingredients
1 1/2 cup cooked cold rice, left overnight in fridge

2 tbsp cooking oil

3 cloves garlic, finely chopped

1 shallot, thinly sliced

50g chicken breast, diced

6-7 French beans, trimmed and diced

80g pineapple rounds, chopped

8 king prawns, peeled and deveined with tails intact

2 tbsp WORLDFOODS Thai tom yum paste

1 tsp kecap manis

1/2 tsp fish sauce

To serve

2 eggs
1 1/2 tbsp oil

1. In a wok, heat the oil over medium high heat. Add the garlic and shallots and cook for 1 1/2 minutes until lightly browned. Add chicken and cook for 2 minutes, then add the WORLDFOODS tom yum paste and fry for a further 1 minute, until fragrant.

Ingredients for the tom yum fried rice

2. Add rice and French beans, and stir well to coat with the sauce. Cook for about 2 minutes,  until the rice is heated through.

3. Add prawns and cook for another 2 minutes, until the prawns are cooked. Finally, add the pineapple chunks and season with kecap manis and fish sauce.

4. To fry the eggs, place 1 1/2 tbsp of oil into a small frying pan over medium low heat and break an egg. Cook until the egg white has set, then using the spatula, scoop hot oil onto the egg yolk for about 10 seconds. Repeat with other egg.

5. Plate the rice, and top with a fried egg each. Serve immediately.

Note: You can substitute French beans with long beans or peas.

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Recipe: Tom Yum Pasta with King Prawns + WORLDFOODS Giveaway

I love creating fusion pasta dishes in my kitchen. This time, I making tom yum pasta with king prawns, using WORLDFOODS Thai tom yum paste. I have cooked with this paste before (made seafood tom yum soup) and I really like how spicy, tangy and appetizing it is. 

Whenever I create a fusion pasta dish like this, I will work out the best ingredients to pair it with. I am using king prawns (with their tails intact), as well as some roasted cherry tomatoes, and the sauce base includes fresh ingredients such as onion, lemongrass and kaffir lime to further enhance the flavour of the paste.For those who prefer their tom yum tangy, you can serve some calamansi lime (limau kasturi) halves on the side which they can squeeze over just before eating.

This was a successful creation - the al dente spaghetti is nicely coated with slightly spicy and tangy tom yum sauce and it is especially fragrant, thanks to the finely sliced lemongrass and kaffir lime leaves. The sourness of the sauce is nicely balanced by the sweetness of the king prawns, and the mint leaf garnish leaves a nice, fresh aftertaste. Also love how quick and easy this is to prepare!

Yum yum, says Baby D

GIVEAWAY!

Once again, thanks to WORLDFOODS, I have 2 bottles of this Thai tom yum paste to giveaway. All you need to do is leave a comment below stating "I want to enter this giveaway" with your name and e-mail address. This giveaway is open to Malaysia only. 2 winners will be drawn (1 bottle each) at random on 21 April 2014 (after 12 noon) and notified via email. Those who have entered previously can enter again :)

And the winners of the giveaway are: Ken (No.9) and Azlinawati Munajat (No.17). Thanks to all who entered! Please reply to the email that I have sent to you.

Note: WORLDFOODS products are food allergens free, trans-fat free and gluten free with no artificial preservatives, coloring or flavouring, as well as being suitable for vegetarians, vegans, coeliacs and Muslims. In KL, WORLDFOODS products are available at Village Grocer (Bangsar Village 1, Sunway Giza, Mt Kiara), Jaya Grocers (Intermark, Empire Shopping, Plaza Jelutong) and Hock Choon @ Ampang.

Tom yum pasta with king prawns
Recipe by Baby Sumo
Preparation time: 10-15 minutes
Cooking time: 15 minutes
Serves 2

Ingredients
150g spaghetti
40g chicken, minced
8-10 king prawns, peeled and deveined, with tails intact
1 large onion, finely chopped
1 lemongrass,white part only, finely sliced
2 kaffir lime leaves, cut a few slits with scissors (daun limau purut)
2-3 tbsp WORLDFOODS Thai tom yum paste
1 tbsp cooking oil
150ml water
1 tsp fish sauce


To garnish
Mint leaves
6 cherry tomatoes
Olive oil
2 calamansi limes (limau kasturi), halved (optional)


1. Cook spaghetti according to manufacturer's instruction in a large pot of salted water, until al dente (about 8 minutes). Drain and put under cold running water to stop the pasta from cooking further. Set aside.

2. In the wok, heat the oil over medium high heat. Once oil is hot, add the onion and fry for 2-3 minutes until softened.  Add the chicken, and cook for a further 1 - 1 1/2 minutes, then add the tom yum paste and fry for another minute until fragrant.

3. Add water and bring to the boil. Add the kaffir lime leaves and lemongrass and simmer gently for 2 minutes. Season with fish sauce.

4. Add prawns and cook for about 1 minute, until cooked through, then add the pasta and give it a quick stir, to coat each strand with the sauce.

5. For the roasted cherry tomatoes, preheat oven to 200°C. Place tomatoes in a tray and drizzle with some olive oil and place into preheated oven for about 4-5 minutes until the skin looks slightly wrinkled. If you do not possess an oven, you can add the tomatoes into the pasta in step 4 (along with the prawns) to let it gently heat through and soften slightly.

5. To serve: Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Divide 4-5 prawns per plate, then garnish with mint leaves and 2-3 roasted tomatoes per plate. Serve immediately.

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Recipe: Stir fried chicken in WORLDFOODS Thai Basil Chilli "Pad Ki Mao" sauce with crispy basil leaves

One day, a friend asked me what cuisine / dishes are easiest to cook in the kitchen. In my opinion, for everyday meals stir fry dishes are definitely one of the quickest and easiest dishes to whip up, not to mention nutritious and delicious.

Stir fried chicken in WORLDFOODS Thai basil chilli "Pad Ki Mao" sauce

For example, this stir fried chicken dish which I cooked using the WORLDFOODS Thai basil chilli "Pad Ki Mao" sauce took me a mere 20 minutes to prepare and cook. What I really like about this dish are the crispy basil leaves which I topped on the dish. Thai basil has a nice lovely fragrance and when you shallow fry it in some oil, it crisps up nicely.

The WORLDFOODS sauce is made from a mixture of spicy chillies and Thai herbs and spices and the spiciness level is quite mild. Hence, our kids also enjoyed eating this chicken dish a lot. The red pepper adds a subtle sweetness to the dish, when eaten together with the chicken.

WORLDFOODS products are food allergens free, trans-fat free and gluten free with no artificial preservatives, coloring or flavouring, as well as being suitable for vegetarians, vegans, coeliacs and Muslims. You can check out WORLDFOODS products in these locations in KL - Village Grocer (Bangsar Village 1, Sunway Giza, Mt Kiara), Jaya Grocers (Intermark, Empire Shopping, Plaza Jelutong) and Hock Choon @ Ampang.

Stir fried chicken in WORLDFOODS "Pad Ki Mao" sauce with crispy basil leaves
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 9-10 minutes
Serves 4

Ingredients
400g chicken breast, cut into small chunks
2 onion, sliced thinly
4-5 cloves garlic
3-4 tbsp oil
Salt, to taste
1 jar (220g) WORLDFOODS Thai Basil Chilli Pad Ki Mao sauce
1 red pepper
1/2 cup Thai basil leaves


1. Heat oil in a wok over medium high heat. Once oil is very hot, add the basil leaves and fry for 1-2 minutes until very crispy. Remove with a slotted spoon and place on kitchen towel to drain off excess oil.

2. Add the garlic and onion to the same wok, and stir fry for 1 minute until lightly browned. Add the chicken and stir fry for a further 3-4 minutes, until cooked through.

3. Add the WORLDFOODS Thai basil chilli "Pad Ki Mao" sauce, and season with salt as necessary. Stir fry for about 1 minute, then add the red pepper and cook for a further minute.

4. Garnish with the crispy basil leaves and serve immediately with rice.

NOTE: You can also substitute the chicken with beef or tofu.

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Recipe: Thai Yellow Curry Chicken + PSA: Stop Hunger Now (WORLDFOODS)

I still had a jar of WORLDFOODS Thai Yellow Curry Paste, so it was put to good use on one of those busy days where I wanted to cook a quick yet nutritious dinner for my family. This curry paste is described as medium hot, fragrant yellow curry paste spiced with turmeric and various Thai spices and herbs.

For this curry, I used chicken breast which is cut into bite-sized chunks. We also just harvested some long beans from our garden, so this also went into the curry. Usually for Thai curries (kaeng), coconut milk is used but I substituted with regular cow's milk, something which I started doing in the UK as it was slightly harder to source for fresh coconut milk. In this instance, we were just too lazy to drive out to get some freshly grated coconut.

Thai Yellow Curry Chicken

Served with a bowl of rice, this was extremely good - creamy and mildly spicy. The kids surprised us when they asked for more after the first spoonful. I asked them if it was spicy, and they replied "A bit but it's yummy!".  Most of us ended up "tambah nasi" (having another bowl of rice) to soak up the lovely curry sauce.

Thai yellow curry chicken
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Serves 4

Ingredients
1 jar (200g) WORLDFOODS Thai yellow curry paste
500g chicken breast, cut into small chunks
2 tbsp cooking oil
350-400ml milk
4-5 cloves of garlic, finely chopped
1 large onion, cut into 1/8ths
3 long beans, cut into 1 inch lengths
1 red chilli, sliced thinly


1. In a wok, heat the cooking oil over medium high heat. Add the garlic and cook for 1 1/2 minutes until lightly browned. Then, add the onion and stir fry for a further minute.

2. Add the chicken pieces and cook for 3-4 minutes, until the chicken pieces are almost (90%) cooked through. Add the Thai yellow curry paste and fry for 1-2 minutes until fragrant. Add the long beans, red chillies and milk, and simmer over medium heat until the milk is very hot. Once hot, taste and season with salt as necessary and add more milk if you find it too spicy. Serve immediately with white rice.

*I am submitting this to Cook-Your-Books #6 hosted by Joyce of Kitchen Flavours and to Asian Food Fest #2 Oct 2013 : Thailand hosted by Lena from Frozen Wings.


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For Christmas 2013 WORLDFOODS wishes to give something back to those in crisis.

Stop Hunger Now is a charity that aims to end world hunger in our lifetime, a cause which is close to WORLDFOODS Global Business Director May Foong’s heart. WORLDFOODS wishes to help feed the poor, who can’t feed themselves.

WORLDFOODS will be implementing a Christmas Charity campaign in which they look to match the first 5,000 “Likes” they receive on their Facebook page with a donation of $1 (per each new like) to Stop Hunger Now.

What will the money go towards? In 2005 Stop Hunger Now launched their meal packing programme perfecting an assembly process of small meal packets that contain essential vitamins and minerals and have a 2 year shelf life. These cost only 25 cents. This means that a $1 dollar donation from WORLDFOODS will feed four hungry mouths. 70% of their meals are provided to transformational development programs such as school feeding, vocational training, early childhood development and orphanages.

Stop Hunger Now has also provided 1.6 million Meals to the victims of Typhoon Haiyan in the Philippines.

All you have to do is to go to the WORLDFOODS Facebook page and LIKE it. Remember, every 1 like will feed 4 hungry mouths. Thank you :)