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Article: Loh hei with Thai nuances
- Article from:
- New Straits Times
- Article date:
- January 18, 2009
- Author:
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Tan Bee Hong
New Straits Times
01-18-2009
Loh hei with Thai nuances
Byline: Tan Bee Hong
Edition: New Sunday Times
Section: Sunday People
THIS year, you'll find kaffir lime leaves, fish sauce and chili padi in yee sang at Hotel Grand Continental KL. Chef Jenny Fong is injecting a taste of Thailand into the festive salad, writes TAN BEE HONG.
Thai kerabu is what inspires Hotel Grand Continental KL's chef Jenny Fong this Year of the Ox. Her prosperity yee sang is fragrant with Thai ingredients like fish sauce and kaffir lime leaves.
Bite into it and you can feel the aroma of lemongrass and bunga kantan (ginger bud) teasing your tastebuds. It's a hot little number too as Fong has laced the ...