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Posts Tagged ‘Chocolate’

After losing my vegetarian restaurant virginity at Vanilla Black a few weeks back, it appears I’m embracing veggie dining.

So too is high-end Malaysian restaurant Awana, in Sloane Avenue:  ordinarily it serves a  huge range of Malay delights including meaty stir-fries, street-food style noodles and chunky peanut laden satay sticks to keep a committed carnivore, vegetarian or even vegan  happy.

For two weeks’ this month , AWANA is running a vegetarian festival and offering a special selection of dishes for the vegetable-inclined among us.

We perch on low leather stools and indulge in Awana’s signature cocktail

the Hibiscus.

DeCaDeNt,sweet champagne tinged pink by an edible hibiscus flower 

which unfurls in the gentle bubbles

at the bottom of the glass…

Our table is in the corner, giving us a good view of the open satay bar where roti is kneaded and stretched into thin pancakes. Low lit, with wooden slatted partition walls, pink and yellow ceiling lights give Awana a radiant glow and a touch of funkiness to the atmosphere.

First to arrive are Popiah Tohu dan Cendawan, a twist on traditional spring rolls served with vinaigrette sauce.

Lightly battered, stuffed with tofu, enoki mushrooms and  a sugar snap in the middle. This made for a refreshing and satisfying crunch tempered well by the slightly acidic dipping sauce. Having spent a fair amount of time in South-East Asia There is no doubt I am somewhat of a roti snob.

It can’t be too greasy, or overcooked. Whatever the roti is flavoured with shouldn’t be overpowering and must compliment the dipping sauce it’s served with. 

Torn between GaRLiC stuffed and rosemary & sage rotis, invevitably  both were ordered.

Sweet red curry sauce. Crispy crunchy squares of goodness.

There is nothing more to say:  I’ve not tasted roti this delicious since I was in the Cameron Highlands

The roti was always going to be a tough act to follow, so the Tohu Bakar was already at a disadvantage when it arrived.

I’m not a massive tofu fan, but was pleasantly susprised by this dish –

tofu wrapped  tenderly in a bAnAnA leaf

served with a tomato-y, shitake-y and button mushroom sauce.

A wee bit heavy on the tofu and not quite enough sauce for my liking,

but not bad at all.Three mains are on offer, the first is Cedawan Goreng – a mushroom and vegetable stir fry with kung po sauce

 Fungi-phobes should steer well clear of this one as

combining button, shitake and oYsTer mushrooms with a kick of chilli,

this has an intense, rather than subtle mushroom flavour.

 For a lighter option choose the Sup Sayaran

broth packed with glass noodles, tofu, pak choi and lots of healthy vegetables,

Great for cleansing the  palate after such a smorgasbord of  flavours.

It’s a case of ‘third time’s the charm’ on the mains, when the Kari Terong arrives. 

Blended pumpkin and aubergine curry

scattered with chickpeas

and lashings of coconut cream…

DiViNe. 

If you can only choose one main – it HAS to be this.

My tastebuds thus far have been tantalised

Through nice and spicy to dreamy and creamy

I can’t even think about dessert.

Manager Andy recommends us a roti tissue. I have no idea what this is, but it sounds less than appetising.

If I came away from Awana learning only one thing it would be:

NEVER,

EVER

judge a dessert

by its name…

A huge bowl shaped roti appears before us.

dusted with cinammon and vanilla sugar

it smells like Christmas,or heaven,or both.

There’s a hole cut in the bottom and the roti is suspended over several scoops of cinammon ice cream.

Andy pours rivers of chocolate sauce over the roti,

it spirals down the inside, causing a Willy-Wonka esque waterfall of chocolate to flow over the ice cream.

A fabulous flourish to end a delicious meal. 

The vegetarian festival runs until October 16th, the to-die-for roti (both savoury and sweet) however – are available year round!

©Ianthe Butt 2011

Awana  85 Sloane Avenue, Chelsea SW3 3DX

020 7584 8880


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If you’re on a diet close this webpage immediately.

Everything in moderation is my mantra.

Sometimes moderation happens to include ridiculously indulgent desserts …

Booze, chocolate, cheese…

 I love everything about Nigella’s chocolate Guinness cake.
You’ll need: 250ml Guinness, 250g unsalted butter, 75g cocoa, 400g caster sugar, 1 x 142ml pot sour cream, 2 eggs, 1 tablespoon real vanilla extract, 275g plain flour, 2.5 teaspoons bicarbonate of soda, 300g cream cheese, 150g icing sugar, 125ml double/whipping cream

Makes a big old cake – about 15 greedy portions

BAKE ME
1. Oven to 180 degrees and line a 23cm springform tin with baking parchment.


2. Guinness into a saucepan, cHoP and add butter and see it melt into a beery buttery butterbeer
that Harry Potter would be proud of.
3. Once melted,whisk in cocoa and sugar 
4. Beat sour cream
                             eggs 
   and
         vAnilLa
                          EsSeNcE. 


5. Pour into butterbeer 

6. Whisk in the flour and bicarb.  Sieving = good, gets rid of lumps
7. Pour  batter into  tin, bake for 45-60 mins then leave to cool (in tin and on rack as cake is quite moist).
ICE ICE BABY ( soundtrack – optional)
1. When cake is cold put on plate.
2. WhIp the cream cheese, sieve (lumps are your enemies, Willow Smith is your friend) over the icing sugar and  beat together. Add cream, whip some more…
3.Spread the icing
over the cake,
swirling into a pattern
if you are feeling creative…

It should look like the famous pint itself,

 

the cake a rich black colour
and the frosting
frothy white on top.

© Photos Ianthe Butt 2011, recipe 100% Nigella’s

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