Posts Tagged ‘Steak’
Father’s Day dinner at home!
This year we decided to stay in for father’s day and cooked up a storm. For starters we had a mixed salad of lettuce, capsicum, avocado, and tomatoes in an asian salad dressing and a hearty pumpkin soup. The salad had a tangy taste to it and was well complimented with the softness of the avocado and crunch of the capsicum. It took quite an effort to get the soup ready as we had to first roast the pumpkin, then slow cook and blend it. After all, we had to have a balanced meal and times like these call for special dishes. I was never too fond of the commercialisation of days like these. As a last resort people all rush out to find a place for dinner. It’s always nicer to have a meal cooked from the heart, that’s what I think.
For the mains, we decided on a meaty steak! Following the tips from our own blog (which I believe we should), the steaks turned out very well. Only with a few turns and some time in the oven, the steaks turned out just nice; charred on the outside and juicy on the inside. Seasoning? Well, we just used salt and a slight pinch of pepper. There was also a delicious side of mash potato made by my brother and nicely charred cheese sausages oozing with goodness. On the sides of the dish for colour, I grilled a couple of slices of capsicum. All in all, it was a sumptuous dinner all in the comfort of home.
Cookalong with Gordon Ramsay – Steak
It does look delicious
Moxie Restaurant & Bar – Steaks in Bukit Damansara
Having heard good reviews about this restaurant, we decided to give it a try. In the vicinity of Damansara Heights, Moxie is a two-story shop lot that caters to both small functions as well as the casual diners.
Back in 1884 in the USA, Moxie was a carbonated soft drink which is now also the official beverage of the state of Maine. The word “moxie” has been integrated into modern American slang meaning “verve”, “spunk”, as well as “the ability to face difficult with spirit or courage”.
Now, with the food. For starters, we had the Ciabatta Platter (rm19). Three different varieties of toppings on three slices of toasted Ciabbata; Portobello mushrooms, olive tarpenade and sauteed onion and bacon. The other corner of the plate was neatly decorated with a small serving of green salad.
The Tray-Baked Field Mushrooms were done tastefully. Infused with thyme d’olivia, the mushrooms are accompanied with tomato basil, jicama (yam or Mexican Turnip), watercress and basil pesto.
The Napa Gravad-Lax (rm28) is a serving of smoked Norwegian salmon that makes for a great starter.
Looking for juicy Texan style beef short ribs? Moxie’s Cattleman’s Barbecued Short Ribs (rm59) is a generous serving of beef which has been smoked overnight with barbecued anchovy chili sauce and served with mashed potatoes and broccoli.
This was the highlight of my night. An 8oz ribeye (rm69) cooked medium rare, and what a sight to behold. The menu labels their steaks as “The Naked Truth”. For those who like their steaks in its natural unadorned glory, then this is the choice for you.
However, they would still provide you with a variety of sauces should you choose otherwise ( I found the black pepper sauce to be extremely peppery).
The prime rib is a huge serving of 12oz (340g) of meat galore. My preference still lies with the Ribeye which still leaves me drooling for more. To accompany the main meal, you also have the choice of ordering side dishes such as garlic mashed potatoes, wild mushrooms with butter amongst others.
For desserts, we had two treats, one of which is the Chocolate Lava (rm16). It is a molten Valrhona chocolate ganache with that is served with a refreshing vanilla lime ice cream and brandy snaps (and yes, it does taste as good as it looks).
The other dessert we had was the Marquise de Moxie which was a layered chocolate flourless cake topped with meringue and toasted almonds on the side.
Moxie Restaurant & Bar
44 Jalan Medan Setia 2
Plaza Damansara
Bukit Damansara,
Kuala Lumpur
Tel: +60 3 2095 0016
Fax: +603 2095 0017
Pork-free
Cooking the Perfect Steak!
Ever wondered how to determine when to take the steak off the grill to cook that perfect steak, whether it be medium rare or even well done? Well look no further:
