An amazing product with great health benefits, palm oil lends itself to various culinary genres.
My family knows that I don’t quite like fish. But fresh steamed fish is a different story. There are some other exceptions but that’s another story for another day.
Steamed fish tastes divine with hot white rice. A heavenly match indeed! Agreed?
The soy sauce mixture is just as important. Thanks to Rasa Malaysia, we now know that the secret ingredient for making the awesome soy sauce mixture is rock sugar. I have to admit that I am having fun grinding it with a blender into powder form for the sauce.
The other tip I have learnt is to pour hot oil over the fish for a perfect sheen before topping it with the soy sauce mixture.
This is an easy recipe. I have always been delighted with the results and it is officially my GO TO recipe. LOL, it should be no surprise that this was one of the dinner dishes in today’s menu.
Imagine …. restaurant-style steamed fish in the comfort of home (rain or shine, day or night). And the family is loving it. Total bliss!!
“Chinese steamed fish recipe. Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe, with steamed fish pics.”
I love extra-virgin olive oil with mint for dipping bread. It is just so appetizing & delicious!
I also know that extra-virgin olive oil is a premium grade / quality oil but what is the difference between it VS pure (regular) olive oil VS Light olive oil?
Having researched it, there are apparently quite a few key differences.
“….. there are different varieties of olive oil that are set apart not by the type of olive that’s used, but the process used to extract the oil, as well as by the additives, and the oil’s level of free oleic acid.
Olive oil is graded by its level of acidity, or free oleic acid. The amount of free oleic acid in olive oil indicates the extent to which fat has broken down into fatty acids.”
Surprisingly, pure olive oil is a refined oil (a blend of virgin olive oil and refined olive oil) where heat and/or chemicals are used in the oil extraction process.
What is so special about extra-virgin oil is that it is an unrefined oil which is “not treated with chemicals or altered by temperature. Because of the way extra-virgin olive oil is made, it retains more true olive taste, and has a lower level of oleic acid than other olive oil varieties. It also contains more of the natural vitamins and minerals found in olives.
It contains no more than 1% oleic acid and typically has a golden-green color, with a distinct flavor and a light peppery finish.”
It is important to note that it has a lower smoke point than many other oils.
And here’s a valuable piece of advice from the article … “Save the pricey good quality stuff for dipping bread, dressing, dips, cold dishes, and use the less expensive stuff for cooking and baking.”
Here’s the fascinating article …..
“We receive quite a few questions about cooking oil, especially olive oil. I understand the questions. Most recipes simply call for olive oil, yet the grocery store shelf offers an array of options, from extra-virgin to pure, and even light olive oil. Is there really a difference? And if so, what is it?”
We wanted to have a special birthday celebration for my sister-in-law KT and Kai’s Plato was suggested by niece-in-law Immy. Since we live to eat and are ever ready for a food adventure, Kai’s Plato seemed to be an interesting & attractive choice and was confirmed as the venue.
It was planned as a surprise birthday celebration but KT found out about it. So we ‘cancelled’ the event & went ahead with it so that it would be a surprise no-surprise celebration. She was pleasantly surprised so it worked. LOL, real fun, it was!!
I did mention Unique so what’s unique about Kai’s Plato? Since it is in KD, it obviously won’t be by the beach.
Alright, here’s what everybody is talking about in Kai’s Plato’s own words …. “the 1st in Malaysia to have the most tiers with more than 10 types of scrumptious seafood in a tower platter.” Fresh seafood comes served in a tower platter to be finished tier by tier from top to bottom. Cool! The tasty yummy soup in the bottom platter is a splendid way to finish a great delicious sumptuous feast. It goes well with the Angel hair.
Take a look at the Side Orders menu if you want some side dishes. We had soft shell crabs, deep fried squid & otak otak. I love the crabs which were really crunchy and appetizing.
Wait, there’s another surprise. The other unique point about Kai’s Plato is its concept of “Hands and Table” … simply enjoy and eat with our hands as they are the best utensils we have for eating seafood. I think we all can pretty much agree with this statement. It was a simple affair of helping yourself to food from the platter (Caution: It’s steaming hot!) and attacking it on waxed paper laid over the table. But you will need a bowl for the soup. 😉
To fully enjoy this new experience, photography unfortunately had to take a backseat. You do not want to mess with the camera with dirty messy hands for sure! The pictures were quick snaps with my Zenfone 2. Food Photography, however, will be the priority on my next visit.
While waiting for your tower platter, create some memories on clam shells with the coloring pens provided. They get to go to the wall in the restaurant. How’s that for creating some lasting memory?
The birthday boy / girl gets a complimentary bottle of Makkoli rice wine to celebrate the moment. High Five!
So, if you are a seafood lover and are looking for a unique dining experience, you are in for a treat. We had a blast enjoying the fresh seafood & each other’s company. Thanks for a great recommendation.Immy!!
Is Kai’s Plato recommended? It gets a DO-DID-DONE recommendation for satisfying our search for a new & good experience. Service was good & attentive. The environment is relaxing with a fun ambience.
Kai’s Plato is located at Garden Office @Encorp Strand, Kota Damansara in the building block beside GIANT. They are on Facebook, so check them out for further details.
We were a bit disoriented when we were in the car park. But the food adventurers were not deterred, of course.
Let the story unfold ……