101 Things To Do Before You Die...

One of it says "#101-Visit a chocolate factory, better yet, the Fidani Chocolate Factory!"


Fidani- Finest Chocolate Creations

When I was younger and didn't know what real chocolates is like, I thought Cadbury, Hersheys and Ferrero Roches are to die for. But that was until I discover the real meaning of real chocolates or gourmet chocolates to be precise- FIDANI.

Well, to be frank, if it's not because of the relationship I have with the person managing Fidani, I would have never ever knew Fidani existed! Why?? Because Fidani chocolates are so exquisite that they are only available in the airports and the First Class Golden Lounge. I count myself very lucky as I am nowhere near traveling in 1st/Business Class or even near enough to gain entry to the prestigious First Class Golden Lounge, but I have so much of Fidani chocolates that I shudder at the sight of it! Not kua cheong one ok...


Does this make you drooling yet?

Beneath the facade of every child and adult, young and old, fat and skinny, tall and short, dark and fair, male and female, there is a desire to be Charlie in Roald Dahl's Charlie and the Chocolate Factory. Ask anyone who has watched the movie or read the book, does he/she not want a magical trip to Willy Wonka's chocolate factory?


40 pieces for 40 kinds of sad happiness

I, alongside 13 lucky bloggers scored an exclusive Golden Ticket each to the Ultimate Fidani Experience™ which money can't buy, but relationships can :D After all, how dare she not give me the invite, bwahahahaha :D The other lucky 13 bloggers are KYspeaks, Rachel, ShaolinTiger, Suanie, Cheesie, FireAngel, Eyeris, David, Jen, Grace, Nicholas, KimberlyCun, and Ziling (okla, to be honest both of us not fehmes langsung but whattodoo, if Eiling don't give us the invite then we will sabotage her bolster or something....).


THE Golden Ticket

So the visit was more than a month ago... but since it's supposed to be an unforgettable trip, I still do remember the once in a lifetime experience very well. I say "once in a lifetime" because according to Fidani Chocolatier's Chocolate Connoisseur- Chef Amer Hamzah, this is the FIRST and LAST time that Fidani Factory is open to the public. Awww... how honoured!

... wait, that means Things To Do Before You Die number #101 can't be achieved by you guys out there. Hehe nvmla, go tour the Hershey's or M&M's factory or something la.


3x40 pcs of chocolates

The unforgettable visit kick started with a lecture on the origins/history/all-you-need-to-know of chocolates- cocoa beans, ingredients, differences between compound and real chocolates, why some chocolates can only be called "choc", the differences between Fidani and mass chocolates like Cadbury/Hershey's etc, how the name "Fidani" came about (the name of the owner's daughter + daddy's hunny), types of chocolates etc.


From this... (photo credits: kimberlycun.com)


... to this.

As Chef Amer was lecturing, this tray of 182 pieces of chocolates were calling us to "EAT ME, EAT ME!!" But of course, it's not nice to menyampuk when someone is talking so after the lecture ended, chocolates started to disappear from the tray :-p It was pure indulgence, yum yum! My personal favourites are the ones with nuts or also known as Crunches!


Fresh from the chiller

Next, we were ushered to the "exciting" part of the visit (actually I think the most exciting is the eating part) where we got to see what goes on behind these exquisite handmade chocolates and most importantly the lifetime opportunity to make our very own Fidani Chocolates! During my 3 weeks stint working for Fidani last Christmas at Bangsar Village, I was asked by many customers what "handmade" really means. The difference between mass/factory machine produced and Fidani chocolates is that at Fidani, everything is done by hand- human hands! Machines are only used to assist the process, such as chilling. From coating, filling, scraping, decorating, piping and packing, every process is done by humans- hence, the premium pricing as well.

For example, here are some pictures to show you guys how truffles are made:


1. Chocolates are moulded using a custom made mould that can withstand heat of up to very high degree. The lubang you see here is for the fillings to be piped in.


2. After the fillings are piped in, the chocolate balls are dipped into dark/milk chocolate. As you can see, the worker here is very pro already cos the balls are balancely coated.


3. Another worker proceeds to scrape these chocolate coated balls on a metal netting to create a very nice outlook. She has to do this very quickly as the chocolate will set after a while.


4. And this is the final outcome of the truffles. This batch is called Hazel Truffles (with hazelnut filling).


Almond dates chocolates

The above picture is a limited seasonal range of chocolates which is only produced for Hari Raya. Every piece is made out of a whole almond wrapped with dried kurma, enrobed in milk chocolate and covered with almond nibs. This is a very special chocolate as I have never tasted any kurma + almond combination.




Real durian puree

In the corner of the kitchen is a place where all the ingredients are stored, and you can find all the nuts, fillings, dried fruits and even tongkat ali that is used to flavor the chocolates. Also spotted was a worker preparing the durian puree for the award winning Danson Durian Chocolates. I learnt from my sister and always tell people that it is the only form of durian you can bring on the plane! Trust me, it is very delicious as you can savour the real durian puree instead of those cheapo durian flavoured chocolates out there in the market.


"This is how it should be done!"

Next up, the most interesting part- Make Your Own Fidani Chocolates. Chef Amer showed us how their upcoming new range "Chocolatease- The Naked Bar" is made. Because at Fidani, everything is done by hand, no 2 bars of chocolates are the same in terms of design and that is what makes it special.


Showing off my amateur skillz

It was certainly not an easy task to estimate the precise amount of chocolate to perfectly fill the mould. As you can see, I failed at that, hence the messy mould. KY on the other hand did very well and was very proud of his skillz.


Limited Edition Fidani Chocolate made by Yiling

I like my chocolate to be a mix of dark and milk (I don't like white chocolate- too sweet for my liking). I find it quite a joy to make the artsy designs as there's no right or wrong to it. Every piece is an art itself, just like those artsy designs on your cup of cappucino :D


Ziling's design

p/s: Ask Ziling what grades she got for her Pendidikan Seni last time :p


KYspeaks and makes chocolates too


David's masterpiece

I ROFLOL-ed when I saw David's masterpiece while browsing through the photos. HAHA, David jangan marah ya but I think you have skillz that we don't! ;-D

The following set of pictures shows how chocolate flowers are made:










*Tadah*

That's why they don't call Mr Amer the Chef for nothing. You da Man.

And guess who got a bunch of Fidani Chocolate flowers for her graduation...???


:D

To further illustrate the meaning of "handmade chocolates", even the wrapping is done manually. Like this:


They are wrapping the Hazel Heaven giandujas


Stacks of truffles- every chocolate lover's dream


Farell's chocolates (photo credits: David)

They also produce Farell's, which is another range of moulded chocolates without the fancy designs and are mostly pralines. This is the more affordable range and they happen to come in really nice packagings as well- suitable for Xmas and birthdays.


Eiling explaining something... (photo credits: David)

Also in the picture: Ziling doesn't look too pleased while I think to myself, "Aiyo, when can eat the chocolates.... fasterla..."


Chocolate tasting session

The final part of the visitation is the chocolate tasting session. We were served these plates of chocolates and asked to give feedbacks on what we feel/think/taste. This is to facilitate their upcoming range of Farell's. Eiling said, "You can just take a bite and leave it if you don't like it." Chewah... macam expert tasters saja.


Do you want to buy my chocolate? Not available in the market yet!


Jen and our free swags- goodie bag worth a whopping RM250!!

Last but not least, for those who have yet try Fidani, I urge you to beg someone who travels and frequents the airport to buy a box for you as unfortunately, Fidani Chocolates are not available downtown. The nearest location to grab a box though will be through their factory in Glenmarie.

Other locations include:


Choc Stop @ KLIA Satellite, Arrival L3 and Departure L5




Emporium @ Kota Kinabalu International Airport, Departure L3 and Airside L2


Airport Shop @ LCCT Kota Kinabalu

#First World Hotel, Genting Highlands
#Langkawi Jetty Point & International Airport
#Penang International Airport
#Kuching Airport
#MAS Golden Lounge
#In-flight shopping on board of MAS
#ME :D


Thankiew for having us, Fidani!

For more info, visit www.fidani.cc

Bloggers who have blogged about it:
KY visits- Golden Ticket to Fidani Chocolate Factory
suanie and the fidani chocolate factory
I can has a chocolate
David and the Chocolate Factory
Fidani and the Chocolate Factory
Fidani's chocolate factory tour

CTNF: Roast Lamb

Silence of the lamb

We got the lamb from Cold Storage and it came tied up like that. Using a serial killer's knife, stab many many holes in the lamb, you'll come to see why we need to be cruel even to a dead cut-up slab of lamb.


Stuffings!

After done poking the lamb (making sure it is dead HAHA), stuff garlic, rosemary, chopped anchovy fillets and sprinkle black pepper generously. Drizzle olive oil and put the beautifully decorated lamb into oven.


A tray of flavours

On a separate tray, bake cherry tomatoes, parsnips and confit of garlic till cooked/fragrant/flavourful etctc. Combine lamb and this tray of flavours together and bake till cook! (Sorry don't know the timing)


Roast lamb and wrinkly tomatoes!

The outcome is a wonderful dish of roast lamb. Who would have known that such a fancy dish like this is actually so easy peasy? Now I know!


Slicing of the lamb

Last but not least, after all the picture taking etcetc, the lamb is put on the chopping board to be sliced! It was so good especially eaten when it is still warm. If I remember correctly, we had a brown sauce to go with the lamb but I can't remember what it is...

Another cheap thrills, no frills brought to you by Live to Eat or Eat to Live!

Cooking a storm!

Early this month, I was 'cajoled and conned' to attend a lunch which turned out to be a cookout session at Emily's bungalow in the neighbourhood. Emily is our insurance agent/mother's friend's daughter. When we arrived at her house, we were surprised that there were few other of her friends there cooking! (and we thought we could just eat, pat backside and leave hahah)

We felt abit out of place standing around doing nothing but before shame overcame us, we were roped in to help out in the cooking and soon after, we were both tasked with a recipe each! The following mouth watering dishes are what we cooked on that afternoon-night. I will post the recipes and some other pictures of the process in the following posts...

Enjoy now :D


Roast lamb by Emily


Hot diva pasta by Yours Truly :D


Nam Yu fried chicken by Emily


Russian dish of chicken and potatoes by Emily's Russian friend


Russian style soup by Russian friend


Non-alcoholic mojito by SC


Apple cinammon ricotta cheese bread by Lisa


Almond and apple cake by Agnes


Chocolate orange polenta cake by Eiling

It was such a wholesome and satisfying meal, eating what we have cooked ourselves. Mind you, all of us are amateur chefs and this is the first time we're trying out the recipes. Although the cost of this meal isn't exactly 'cheap thrills' but it certainly gave us the thrill that money can't buy. And we're planning to have a cookout session once a month! Pity the maid though, haha.

Cheers!

*Read Eiling's story here and here.

Lemongrass Cafe @ Kota Kemuning

Bright neon lights of Lemongrass Cafe

It is once again one of those weekend nights when we don't want to drive 20km out of the neighbourhood just for a simple meal. Even though with the fuel price reduction, I still don't feel the 'extras' I am actually saving as the tank doesn't get filled up all the time. However I do notice the 'extra' fuel I am getting, RM50 gets me 16 litres of petrol when it was RM2.55, now it gets me about 21 litres odd. Whatever 'extras' I am getting is all wasted at accelerating and breaking whhile stuck in the strawberry traffic jam, especially during this rainy season. Le tour de le sigh.


Chicken chop with mushroom sauce- RM8.80

Lemongrass Cafe is a relatively new cafe opened in the quiet little township of Kota Kemuning. The name should not be confused/misunderstood for a Thai cuisine place though. It is surprising that quite a few eateries have opened up in the past few months such as Domino's Pizza, Pizza Vs Satay, Secret Recipe and a few other still surviving stand-alone cafes such as Padi Prada, Cravings and Treats. Even the Bidor famous Pun Chun duck noodle is here!

The decoration at Lemongrass Cafe is pretty impressive considering the simplicity of its menu- oriental and fusion cuisines at reasonable/affordable pricing. I suppose it is trying to draw revenue from the working lunch crowd on weekdays. Eiling had the chicken chop with mushroom sauce (RM8.80). The chicken was breaded and fried to golden brown, served with fries and coleslaw sides. At such a price, the chicken was indeed a steal! It is not the best in town but I suppose it deserves a mention in the 'affordable/reasonable' category.


Special Butterworth Curry Mee- RM6.80

I had the special butterworth curry mee (RM6.80). Never was/am I a curry noodles fan but I decided to give this a try. The bowl of noodles came superfast, almost as instant as McDonalds. It came in a very pale and light orange color broth with generous servings of long beans, fu pok and prawns. After adding in the sambal, the color changed accordingly (as pictured above). The curry/sambal taste was not overpowering, a rather mild bowl of curry noodles I would say. Definitely not for those who enjoys a strong spicy kick in their bowl of curry noodles.


Papaya with milk- RM3.80, Sour plum with lemon- RM3.50

Lemongrass Cafe's beverages menu is worth a mention as it is very affordable, averaging from RM1+ to RM3+, making drinks obligatory with the meal. Although the papaya milk (RM3.80) is quite diluted, it still offered me a sense of satisfaction as papaya milk is very rare and together with carrot milk, the both orange-colored juices are my favourites!

As I am writing this entry, I am listening to the beautiful sounds of X'mas on Chinese musical instruments. How fusion is that! Oh how I long for the year end festive holidays! It's 10.15pm, I suppose this gives me the license to dream.........


Lemongrass Cafe & Restaurant
No.41, Jalan Anggerik Vanilla X 31/X,
Kota Kemuning,
40460 Shah Alam.

[disclaimer: the opinions expressed here are based on my personal views, tastebuds and preference and may vary for others. please dont sue me, i dont have money. kthxbye.]

Restoran Fong Chuan

Fong Chuan claypot porridge

It was a porridge diet last weekend. On Saturday night, I was out for dinner with the sister and her future in laws. It was Aunt Mary's birthday. We went to Klang for porridge as recommended by Aunt Mary's friend. Trips to Klang for Bak Kut Teh is normal but for porridge is a first for me. Nonetheless, if it's recommended it can't be bad, right?

Fong Chuan's speciality lies in its variety of claypot porridge. The shop is humble looking, both exterior and interior. It is not that difficult to locate if you know where the famous Teluk Pulai BKT @ Taman Rasnah is. It is abit funny that on a Saturday night, there was hardly any customers patronizing the eateries there. The BKT shop opposite Fong Chuan was awfully quiet.


Fish porridge- RM11


Century egg porridge- RM11

After a quick browse-through of the typical paper laminated menu, we gave the honour of ordering the night's meal to the birthday girl. Aunt Mary ordered a serving of the fish porridge (RM11) and another serving of the century egg porridge (RM11). For me, I do not have any preference of what goes together in my porridge though my most favourite condiments would be peanuts and dried oyster. The fish and century egg porridge arrived in claypots, not too diluted and not too dried. Perfectly done :D It is the tastiness of such a simple meal that is rare these days...


Special fried chicken- RM12

To go with our porridge and our fix of meat, Eiling ordered the special fried chicken (RM12). It came piping hot with thinly sliced cucumber to 'cool' the dish down. The special fried chicken tasted great! The meat was fresh and tender (it instantly reminded me of the honey chicken I had in KK which was exactly the opposite: stiff and hard to chew), the skin was crispy and it was delicious. It certainly fits the name- special.


Stir fried string beans with dried shrimps- RM8

A meal can never be balanced or healthy without a dose of greens. Eiling suggested the stir fried string beans done with dried shrimps (RM8). Another excellent choice I would say as the 'wok hei' that came with the cooked beans is something we cannot achieve at home. However, the star of the night IMHO, is the fried dried shrimps which was so flavourful and crunchy. It may be little and small but it was certainly a winner. I wished they had a bowl of this for me to go with my porridge. The dried shrimps reminded me of my favourite claypot loh she fun at Serdang which I haven't eaten for very long.

************************

The following morning, Eiling and I headed to Petaling Street for some materials/bargains-searching for our upcoming project which will be revealed very soon (stay tune!). I suggested that we should have the famous Hon Kee porridge for breakfast. Even though we just had porridge the night before, it is not everyday that we are at the Petaling Street area. Moreover, I miss the fried intestines (Non-Halal)! Yum yum.


Raw fish porridge with fried intestines and a cup of herbal tea- RM9

I had blogged about Hon Kee famous porridge before. The fried intestines were awesome even after takeaway and left overnight. However, Eiling had a terrible first-time experience with the porridge as she found a metal piece of thing (those metal sponges to wash dishes?) halfway through her porridge and felt so disgusted after that. The owner only muttered, "Oh, sorry." and left things as it is without suggesting any compensation (monetary or non monetary). I don't know if it's far too common things like this happens in his shop but for now, I am not going back for the porridge. The fried intestines, that's another story... hehe :D

Read Eiling's story here.


Restoran Fong Chuan
No. 49A, Jalan 3,
Kawasan 16, Taman Intan,
41300 Klang, Selangor.
Tel: 019-2633139

[disclaimer: the opinions expressed here are based on my personal views, tastebuds and preference and may vary for others. please dont sue me, i dont have money. kthxbye.]