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HALLACAS

Bubu Restaurant Kuala Lumpur add to its menu two christmas venezuelan dishes: Allacas y Ensalada de Gallina Venezuelan people usually cook a special dish in December. It is called hallacas.

The ideal hallaca has a silky golden-reddish glow. In taste, it aims to balance the saltiness of the meats and olives with the sweetness of the raisins and of the dough itself.
One of the theories of the origin is the similarity between the hallaca and the Spanish empanada gallega (Galician pastry), emphasizing that the fillings are almost identical. Hallacas would then be empanadas gallegas using corn flour rather than wheat flour, and plantain leaf rather than expensive iron casts not readily available in the new world in colonial times.

Ensalada de Gallina

The “Ensalada de Gallina” is another venezuelan featured dishes of Bubu

A combination of shredded chicken, boiled potatoes, carrots, petit pois and fresh apple, seasoned with onions and home made mayo salad dressing, served with french farmer bread.
Come to Bubu Restaurant Kuala Lumpur this December and enjoy these two outstanding dishes.

Spanish Paella @ Bubu

Spanish Paella on demand at Bubu Restaurant Kuala Lumpur

Learn how to prepare a healthy recipe based on the classic Mediterranean diet. Talking about paella you may think that there are more paella recipes than there are stars in the sky. And to a certain extent, you’d be right—the combinations of foods that can make up paella are endless. But the best paellas aren’t merely the product of a good recipe, though that certainly helps. No, paella perfection comes about when the person who is cooking it has an almost tangible affection for the dish itself, for the process of making it, and for the people who will be eating it.
Paella isn’t difficult to make, but it’s amazing how often it gets bungled in restaurants in Kuala Lumpur. This vibrant Spanish rice dish marries the robust flavors of olive oil, garlic, tomatoes, and pepper with short-grain rice, broth, and meat, fish, or vegetables.

Paella

At BUBU restaurant Kuala Lumpur we restore the glorious paella to its rightful place as a grain-based meal that will gratify the senses as well as be the centerpiece for easy, elegant entertaining.

Gathering all ingredients and equipment for the Paella Paella at Bubu Restaurant Kuala Lumpur has these ingredients for 6 – 8 people: 1-2 large onions 1 head of garlic 2 large peppers (I use a green one & a red one) Plenty olive oil (not extra virgin) 1 chicken stock cube (use a fish one if you prefer) 1 chicken chopped up into small pieces (could use chicken breasts) 250g small prawns 1/4 teaspoon of saffron 250g baby clams or clams 250g calamares in rings Mussels – 1 or 2 per person Chorizo sausages – it is optional but highly recommended! Large prawns – 1 or 2 per person Rice (short or long grain) 1 bag of green peas Tin of pickled red peppers Lemon

Grilled Calamari

The grilled calamari was my favorite dish from the night. A very simple dish of squid grilled to perfection and served with green chili paste with unique blend of spiciness a slightly salty/sour lime taste, the whole concoction rests on a bed of salad. The dish was as visually appealing as it was tasty.

Source: kyspeaks

Bruschetta mushroom with cheese

Bruschetta mushroom with cheese, however, did serve as a delicious stomach liner before heading to the grilled seafoods. Anything with cheese and mushroom can’t go wrong. grilled tiger prawn, grilled marlin skewer, Chateaubriand steak grilled tiger prawn, grilled marlin skewer, Chateaubriand steak Other than the grilled calamari mentioned above, we had grilled tiger prawn and marlin skewer. The tiger prawns were huge, and we could smell it before the dish was served. Succulent and sweet, I would have it again in a heart beat. The marlin skewer is a new dish to me. I found it to be quite meaty, and while still juicy thanks to the cubes of vegetable and garnish sitting between the fish, you’ll need to have it with some sauce to bring out the otherwise pretty bland taste.

Source: kyspeaks

Moist Brownie with ice cream, Crepe Suzette

The moist brownie with ice cream was decent, though I personally would always prefer molten chocolate cake instead, and the Crepe Suzette too wasn’t bad. But really, I don’t think desserts are what Bubu is all about.

Source: kyspeaks

Chateaubriand steak

This is a slice of the the Chateaubriand steak served that night, that we each had. Apparently the Chateaubriand steak is a recipe of a particular thick cut from the tenderloin. This dish is usually only offered as a serving for two, as there is only enough meat in the center of the average fillet for two portions.. oh no wonder there was so little of it shared between the six of us!

Source: Cumidanciki

Starter Crab cakes

It was the lovely Eiling who invited us to Bubu, the restaurant to be guests of the owners of Perhentian’s Holiday resort, with the same name, and so we arrived on Tengkat Tung Shin at a quarter past eight on the appointed night.

Source: Cumidanciki

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