Just behind D’Pulze Shopping Centre — only 100 footsteps away — discover Fiesta Cabalen! Enjoy delicious Filipino dishes and creative fusion cuisine, crafted by Chef Renz, a Switzerland-trained chef. Complete your experience with live music and a fun karaoke room.
Stay updated on the latest menus and buffer promotion at RM15/pax, launching soon https://fiestacabalen.com RSVN call +6019-677-1168
1. Oil 2. One big onion (Options – White, Yellow or Red) 3. One bulb (~10–15 cloves) Garlie
4. Half Chicken 5. Eight Baby Karela Bitter Gourd 6. One tube carrot 7. Oyster Sauce + Water 8. To cut one small fresh potato into 1sqcm cubes (or the end adding Premium Holland potato flour)
Stew for 30 Minutes
To use an egg pan to grill separately Tau Chu and Shrimps, both with individual fragrances, then add them into the wok 10 minutes before above 30 minutes.
Garnishing with spring green onion / coriander / fresh chili (flower + ice cube)
菇菇炒飯 + Eggs (separate egg yolk and egg white) + Minced Lion’s mane + Minced meats + Black sesame Tip: Egg yolk mix well with overnight steam rice with plastic bag before put into heated wok.
1. Heat Oil 2. To cut into 1″ length from 5 Big Dried Red Chili 3. One Bulb of Garlic with skin but remove Garlic head, use mortar pestle to speed up work Tip: Use chopstick to remove golden brown garlic skin from hot oil wok.
4. Hand-torn one flat cabbage
ABOVE – Stir fry with low heat by adding Tiparos Thai fish sauce to your taste until flat cabbage 95% well done, then, adding Great wall brand vinegar 6 942 524 201409 or Heinz Balsamic to your sour taste
BELOW – adding one by one, and non-stop stir fry with low heat
5. Five shallot red onion (Indonesia) 6. Five small fresh red chili, alternative habanero red chili if you like spicy. 7. Julienne cut from one section of young ginger 8. One table spoon of cut 5 mm chinese celery (soup daun)
9. One cup of Sauerkraut (refer to my home make recipe) by using chop stick to mix well with flat cabbage 10. Garnish with some flowers from red chili (Ice cube water), and young leaf green celery
Tips:
Kuhne Holsteiner Fasskraut Sauerkraut Preserved Cabbage The Kὕhne Holsteiner Fasskraut or White Cabbage Preserved with Salt is made according to a traditional German recipe and is ideal as a side dish with smoked pork, crispy pork knuckle and to tasty sausages and can be used in fresh salads and savoury casseroles.
Heinz Balsamic Vinegar Made from freshly squeezed Trebbiano grapes and wine vinegar, the intriguing blend of sweet and sour flavors of the Heinz Imported Gourmet Balsamic Vinegar will tingle your taste buds.
Ingredients Coconut Oil (Lard) Onion Turmeric Chicken Carrot Red Chili Pineapple Juice (Fresh juice or F&N fruit tree pineapple Juice) Oyster sauce + Corn flour
One red tomato for nice looking color to blend with yellow turmeric Garnish with Coriander / Spring Onion