Latest news with #Labneh
The Star
29-07-2025
- Entertainment
- The Star
Yellow Fin Horse 2.0: Casual, communal dining with a Mediterranean soul
If you walk into Kuala Lumpur's Yellow Fin Horse today, you'll instantly feel a subtle, but tangible shift in energy. The restaurant has undergone a months-long makeover and now that it has reopened, the transformation is instantly noticeable. It begins with the meals themselves – which are less fastidious and more focused on communality, rooted in a series of shared plates that draw from sunny Mediterranean culinary influences. The new lounge is positioned at the edge of the open kitchen – an invitation to relax after a fulfilling meal. This is Yellow Fin Horse Season 2. The eatery now has a lounge where diners can opt to relax during or after a meal. — ABIRAMI DURAI/The Star 'If you look at the restaurant, there are little modifications here and there, but the drastic change is in the spirit of the restaurant. It's everything that's thought out – it's the music programme, the space, the lighting, all the soft touches. 'Our food has also resonated that change because we want to make it more relaxed. We're focused on Mediterranean flavours, but it's based on small plates and more casual vibes. "You don't feel conformed into a certain format of eating,' explains Jun Wong, Else Kuala Lumpur's culinary director. (Else KL is the hotel within which Yellow Fin Horse is housed.) The eatery's new look has transformed the soul of the restaurant and given it a more casual feel while still retaining an air of sophistication. — Else KL Wong has been with the restaurant since its inception a few years ago and has supervised the food aspect of the eatery's shake-up, incorporating Mediterranean influences whilst still holding true to her stance of making everything from scratch. To ease into a meal here, start with the range of dips and spreads, like the Labneh (RM28). Labneh is a soft Middle Eastern cheese made from strained yoghurt. In Wong's iteration, the yoghurt is made from scratch in-house and infused with salted plums, pistachios, Tualang honey and mint oil in what proves to be a fresh, silken, tangy spread with hints of effervescence veined throughout its internal structure. Then there is the Baba Ganoush (RM28) which is a luxuriant roasted eggplant dip reinforced with pine nuts and given a creative twist with curry leaf oil. The curry leaf oil effects a subtle Indian undercurrent to the dish, lending it a stealthy new identity while still paying homage to its roots and heritage. It's a clever use of something new infused into something old. Wong is the creative juggernaut behind Yellow Fin Horse's new Mediterranean-influenced fare. — Photos: Else KL Perhaps the breakout star of the trio of dips on offer is the Burnt Butter Pumpkin Hummus (RM28) with maple glazed pepita (pumpkin seeds) clusters. This whipped goodie is decadence in a bowl. It's creamy, buttery and utterly seductive. In fact, you'll find yourself side-eyeing it constantly even through the most riveting conversation – as you contemplate treating yourself to yet another mouthful (word to the wise: please do!). Dips and spreads would be nothing without a receptacle to mop it all up with. Of what's on offer, look at the Challah (RM12 per loaf) which is a burnished golden bread with soft, tender insides perfect for soaking up all the flavours of the dips. The restaurant's range of dips (from left: labneh, baba ganoush and pumpkin hummus) are very, very good. — ABIRAMI DURAI/The Star Move on to more filling fare with the Surf & Turf Crostino (RM48) which is made up of two different kinds of crostinos (fried or toasted bread). The first is topped with smoked trout rillette from Tasmania that has been smoked with charcoal over low heat so that – in Wong's words – 'it is fully cooked but still has that raw sort of bouncy bite'. The trout is divine – slightly smoky like the air that surrounds a barbecue – but without being charred within an inch of its life. Instead, you'll find fish that has retained the spring in its step and the vitality in its flesh. This is enlivened by a lightly pungent wasabi mayonnaise as well as capers to give it a salt-laced edge. The surf and turf crostino serves up both trout (bottom) and duck. — ABIRAMI DURAI/The Star The turf part of this duo is made up of confit duck leg that has been shredded and enhanced with mustard mayonnaise and spring onions. This is probably going to be the less popular of the two options as it has a sturdier, gamier taste that is only slightly offset by the mustard mayonnaise. If, however, you're a fan of the natural flavours of this avian creature, then you'll enjoy the more unvarnished features of this meal. For more substantial selections designed to be shared, look at indulging in the Grilled Sea Prawns (RM92). The interesting – or some might say – unusual – thing about this dish is the addition of a chilled cannellini bean salad that sits at the base of the platter. Charcoal grilled prawns and cannellini beans may not sound like ideal bedfellows but the two work remarkably well together. — Else KL It might sound ominous and dichotomous in theory but Wong continually succeeds in making the impossible possible. The prawns here are fat and fleshy with a slight char on the surface that lend itself to succulent, tender flesh within. This blistered goodness is countenanced by the fresh bean salad which adds a contrasting element to the meal and takes it to a whole new two-dimensional level. Perhaps the biggest triumph on Wong's new menu is an unassuming pasta dish called Sage Butter Pumpkin Gnocchi (RM45). The sage butter pumpkin gnocchi is a thing of beauty that is both indulgent and addictive. — Else KL Here, the gnocchi has been absolutely saturated with butter (and yes, I do mean saturated) and this unctuousness adds instant hedonism to the dappled plumpness of each gnocchi – which has rich pumpkin nuances. This nirvanic bliss is then given a refreshing twist courtesy of the homemade ricotta and pine nuts swirled into the mix. This is a meal that will linger in your dreams (at least it lingers in mine) long after you've polished the plate clean. In a world of ephemeral pleasures, this meal is a keeper. 'The inspiration for this dish was a sage and pine nut pasta that I had 10 years ago at Melbourne's famous Tipo 00. It was so good that I locked it in the back of my mind and I thought, 'If I ever do put a pasta dish onto my menu, I need to recreate this flavour'. 'The next time I go back to Tipo 00, I'm going to give it another taste. Because now I have a feeling mine is probably better than theirs,' says Wong, laughing. To end your meal and keep the smile on your face going with a sweet, sweet send-off, try the Deconstructed Vegan Pavlova (RM28). The vegan pavlova is fresh and fruity with a tropical underbelly. — ABIRAMI DURAI/The Star Enhanced with lemon passionfruit, coconut cream and mixed berries, this 100% vegan dish has been strung together out of sheer creativity. For example, the lemon passionfruit curd has been crafted using coconut oil while the pavlova meringue is made out of aquafaba (the cooking liquid from chickpeas). Overall, it's a lively dessert that has hints of acidity, pops of citrus and an underlying tropical quality that gives it a touch of something familiar while couched in entirely new surrounds. Moving forward, Wong says the plan is to keep the chilled-out, laidback vibes she has cultivated through the food programme and enhance this with themed after-hours nights. 'There will be a lot of things that we're going to introduce and then repeat quarterly or monthly or something like that. So there's going to be late-night after-hours music programmes and maybe after-hours food for people in the restaurant industry,' says Wong enthusiastically. Yellow Fin Horse Address: Level 4, Else Kuala Lumpur, 145 Jalan Tun H S Lee, 50000, KL Tel: 018-211 0313 Open Wednesday to Sunday: 6pm to midnight
New Indian Express
14-06-2025
- Entertainment
- New Indian Express
Taste of Morocco: A feast for your senses
Each dish was garnished with love, and every bite brought an explosion of flavours to the palate — that's exactly how the Taste of Morocco food festival at Novotel Airport felt. As the season shifts, there couldn't be a better time to explore the warmth and richness of Moroccan cuisine, known for its bold spices, earthy ingredients, and comforting textures. Curated by Head Chef Amanna Raju, the festival is a true treat for those looking to indulge in a culinary journey that's both exotic and soulful. We began our experience with a trio of refreshing salads — a crunchy green vegetable medley, a zesty fish-based salad, and a unique preparation with khus khus (poppy seeds) that left a delightful aftertaste. Setting the perfect tone for the monsoon weather, we were then served Shorba ma Sherwja, a traditional Moroccan soup made with grilled chicken. It was warm, hearty, and deeply satisfying — exactly what you'd crave on a rainy evening. Next came a platter of fresh Hummus, creamy Labneh, and smoky Muhammara, accompanied by both baked and fried pita bread. It was fun and interactive — tearing the pita and pairing it with the spreads made for a deliciously hands-on experience. Lost in conversation with Chef Raju, we didn't even realise when the plate was empty!
India Today
31-05-2025
- General
- India Today
7 best ways to make fresh cheese at home — A complete guide
Making cheese at home is easier than you think! Whether you're a cooking enthusiast or simply curious about how cheese is made, creating your fresh cheese can be fun, rewarding, and surprisingly simple. From soft cheeses to aged varieties, here are 7 popular methods to make cheese at home, along with the basics you need to get MAKING PANEER (INDIAN COTTAGE CHEESE)Paneer is one of the simplest cheeses to make. All you need is milk and an acid like lemon juice or the milk, add the acid to curdle, strain the curds through a muslin cloth, and press them for a few hours. Voila — fresh paneer ready to cook!2. HOMEMADE RICOTTA Ricotta requires just milk, lemon juice or vinegar, and the milk, add the acid to separate curds and whey, strain, and you get soft, creamy ricotta perfect for pastas or desserts.3. CREAM CHEESE AT HOMEStart with full-fat milk and gently with lemon juice or vinegar until it curdles, then the curds with a pinch of salt for smooth, spreadable cream cheese.4. MOZZARELLA CHEESE MAKINGMozzarella is a little trickier but need milk, citric acid, and rennet. After curdling and cutting the curds, they are heated and stretched to form the famous stretchy texture.5. YOGURT-BASED CHEESE (LABNEH)Labneh is a Middle Eastern soft cheese made by straining yogurt overnight to remove excess result is a thick, tangy cheese you can spread on bread or use in dips.6. COTTAGE CHEESE WITH CREAMMake simple curds by adding acid to milk, drain and mix with cream and salt for a rich, slightly tangy cheese you can enjoy plain or in salads.7. AGED CHEESES (CHEVRE, CHEDDAR, ETC.)For the adventurous, aging cheese requires starter cultures, rennet, and specific conditions for fermentation and more complex, making aged cheese at home is possible with the right tools and TO KEEP IN MINDUse fresh, full-fat milk for best is crucial to prevent (lemon juice, vinegar, or citric acid) or rennet is needed to separate curds and making involves curdling, draining, pressing, and sometimes cultures are important for fermented and aged cheese at home is a great way to explore new flavors and enjoy fresh dairy products without preservatives. Start simple and experiment — your perfect homemade cheese awaits!
CBC
15-04-2025
- General
- CBC
A showstopping pistachio cake with labneh cream and a crunchy kataifi topping
With a labneh cream icing and a crunchy kataifi topping, this pistachio cake from Noor Murad would be the natural centrepiece of any table. And you don't have to be a pro to make it in your own kitchen. "I believe that everyone can bake, but a few tricks can make all the difference," she said. Murad shared the recipe from her cookbook, Lugma: Abundant Dishes and Stories From My Middle East, and her tips for getting it right. It helps if you allow all the batter ingredients to come to room temperature before starting, and pop the iced cake in the fridge for a bit before serving, especially if your kitchen is warm. If you don't have kataifi, which are thin strands of pastry, don't fret — use blitzed or shredded phyllo sheets instead. 'They add the same amount of texture and can look really fun on top of the cake,' Murad said. She's also used a mixture of ground almonds and pistachios. 'It didn't turn out looking as green, but it was still delicious!' she said. The following has been reprinted, with permission, from Lugma: Abundant Dishes and Stories From My Middle East. Pistachio Cake with Labneh Cream and Kataifi By Noor Murad My mum is a really good baker. She'd bake a cake every weekend and it would always come out perfect. So perfect, in fact, that she once made her signature Victoria sponge and went to answer the doorbell, only to return moments later to an empty plate, a trail of crumbs and our dog Max, gazing up at her with guilty eyes and a sugar-powdered nose. My journey into baking was not so smooth. I would be impatient, flustered and heavy-handed – all things that don't bode well in the world of desserts. With time, and perhaps a bit of maturity, I've learnt to find joy in desserts, so long as I get to be a little bit whimsical in the process. This cake is one I'm super proud of, especially the fun element that the crunchy kataifi topping adds. If you can't find kataifi in Turkish or Middle Eastern supermarkets, you can thinly shred some filo sheets to create the same effect. Ingredients For the cake: 170g (6oz) shelled pistachios 190g (6½oz) self-raising (self-rising) flour ½ tsp ground cinnamon Seeds from 15 cardamom pods, finely crushed using a pestle and mortar ½ tsp bicarbonate of soda (baking soda) ½ tsp fine sea salt 280g (10oz) caster (superfine) sugar 170g (5¾oz) unsalted butter at room temperature, cut into 3cm (1¼in) cubes 190g (6½oz) egg whites, at room temperature (from about 5 large eggs) 120g (4¼oz) Greek yoghurt, at room temperature 1 tbsp vanilla bean paste 240ml (8fl oz) whole milk For the topping: 60g (2½oz) kataifi, defrosted if frozen, roughly cut into 4cm lengths 1 tsp caster (superfine) sugar ¼ tsp ground cinnamon 25g (1oz) unsalted butter For the labneh cream: 180g (6¼oz) Labneh, bought or homemade 130g (4¾oz) mascarpone 140g (5oz) cream cheese 50g (2oz) icing (confectioner's) sugar, sifted Preparation Preheat the oven to 165°C fan/185°C/360°F/Gas mark 4½. Grease and line the base and sides of two 20cm (8in) diameter, loose-based cake tins with baking paper. (If you only have one tin, then you can bake one cake at a time.) Pulse the pistachios in a food processor until they resemble ground (powdered) almonds. Tip 150g (5½oz) into a large bowl (reserve the rest for decorating) along with the flour, cinnamon, cardamon, bicarbonate of soda and salt and whisk to evenly combine. Put the sugar and softened butter into a second large bowl and beat with a hand mixer on a medium-high speed until light and fluffy – about 3–4 minutes. Scrape down the sides with a spatula. Lower the speed to medium and add a third of the egg whites at a time, mixing until fully incorporated with each addition. Scrape down the sides with a spatula again then increase the speed to medium-high and beat for 1 minute, until the mixture is nice and smooth. Add the yoghurt and vanilla and beat for 30 seconds then scrape down the sides once more. Turn the speed down to low and add a third of the flour mixture and a third of the milk. Alternate these until combined, and the mixture is smooth. Evenly divide the batter between your prepared tins (about 650g/1lb 7oz per tin). Bake for 37–40 minutes or until a cake skewer inserted into the centre comes out clean. (If you only have one tin, allow the first cake to cool slightly after cooking and release it carefully from the tin. Re-line the tin and repeat with the remaining batter.) Allow both cakes to cool completely in their tins. With the oven still on, line a medium baking tray with baking paper. In a bowl toss together all the topping ingredients, using your fingers to separate the kataifi strands as much as possible so they aren't too clumped together. Spread out onto the prepared tray and bake for 15–20 minutes, stirring halfway, until golden. Set aside to cool completely. Lastly, use a hand-held mixer (or a whisk and some arm power) to beat together the labneh cream ingredients in a medium bowl, for about 1 minute, or until soft peaks. If too thick, add a splash of milk to make it easier to work with. Refrigerate until needed. Once cool, release the cakes from their tins and discard the paper. To decorate the cake, place one of the cakes on a cake stand (a rotating one is easiest if you have one). Use an offset spatula to spread a little less than half the labneh cream on top of the cake, spreading it evenly all around. Next, top with the second cake, stacking it so that it's aligned. Use the remaining labneh cream to coat the top and sides (an offset spatula will help you most here). You're going for a rustic look so don't worry if it's not perfect. Lastly, sprinkle the top of the cake with the kataifi, followed by the reserved ground pistachios. Serves 10 Excerpted from Lugma: Abundant Dishes and Stories From My Middle East by Noor Murad, ©2025. Published by Quadrille. Photography by Matt Russell and Matt Wardle.
