Jasmine Food Corporation Sdn Bhd
Lot 5, Jalan Sejahtera 25/124
Seksyen 25, 40000 Shah Alam, Selangor, Malaysia
Tel : 1800 229 888
Web : Jasmine Malaysia
Thanks for the invite, recently I seized an opportunity to experience myself an unforgettable gastronomy journey that married both the Asian and Western ingredients to create few marvelous Italian dishes.
“Jasmine PUSA Gold 1121 Beras Basmathi Ekstra Panjang – PUSA Gold is a unique variety of Basmathi rice that has captured the imagination of consumers. It elongates beyond the characteristically long lengths Basmathi rice is known for after cooking. PUSA Gold retains the aromatic, soft and non-sticky, loose-feel features that is inherent of Basmathi rice.
Grown at the foothills of the Himalayas in the Punjab, it benefits from the cool climate and soil and clean, fresh waters of the mountain ranges. The combination of these factors accounts for its unique taste and texture.
Basmathi which means “the fragrant one” is enjoyed by people all over the world because of its quality and taste. Because of its popularity and quality it is considered as the Prince of Rice.”
Located at the busy city of Kuala Lumpur, Fuzio is a sophisticate restaurant serving traditional Italian-Western cuisine. The whole dining environment was warm and inviting, with tastefully finishing to its interior layout, an ideal quiet place to meet up with family or friends over good food, great drinks and have loads of laughs.
Inspired by the Basmathi rice, chef had prepared few dishes to surprise us using the Jasmine PUSA Gold 1121 in his cooking that night. With different kind of rice characteristic, let”s see how the creative chef masterfully designed and blended together the Basmathi rice into classic Italian cuisine.
Most of the sources said it was originated from Sicily, Arancini is a stuffed rice ball that coated with bread crumbs and deep fried till golden perfection. Crispy at outside, Arborio rice or short-grain rice is usually being use as the main ingredient for Arancini.
Although using Basmathi rice to substitutes the short-grain rice, which is a total opposite of the rice characteristic, I still found this Arancini a palatable one. Thanks to the talented culinary team of Fuzio, the chef managed to twist the portion of tomato sauce and cheese so that the end result did not taste much different from the original recipe, yet able to surprise us with its own unique texture.
Braised Lamb Shank
The secret of this superb creation depended on the hours of slow simmering process with Fuzio”s own marinade recipe, which included carrot, celery, onion, red wine, bay leaf, porcini, rosemary, garlic and tomato sauce.
Basmathi rice was used to replace the usual porcini risotto that served at side, which to me was as delicious as the succulent lamb shank, especially after the rice soaked up all the wonderful essence from the flavorful gravy.
Spicy Oxtail Soup
I was impressed with my next dish, a bowl of warm hearty oxtail soup that had a hint of spiciness kick. Fragrant Basmathi rice was served on the side, and again, even savoring it together with the marvelous gravy already made me a happy satisfied diner.
I am a gravy person, and this was a simple but satisfying combination dish to me! Marinara seafood cooked in white wine or tomato sauce based on your preference, I truly enjoyed both tastes to pair with the steamed Basmathi rice that weren”t too overwhelming till it covered the distinctive aroma and fragrant of the rice itself.
Fans of poultry dish will delight in this grilled spring chicken that stuffed with porcini, carrot, celery, onion and Basmathi rice. The filling were cooked together with white wine and extra virgin olive oil, which gave the rice a very fine taste and moist in texture.
Best enjoyed while it was warm, the rice filling really matched perfectly with the tender spring chicken that fully covered with brown sauce for the extra depth of flavor.
Baked Cod Fish
My vote for the crown of the night”s specialty menu will definitely goes to this remarkably flavorsome baked cod fish in sweet savory teriyaki sauce, which laid on top the Basmathi rice with chickpea, and beautifully garnished with young papaya salad.
A sweet end to a night of good food, this was probably one of the memorable desserts that I tried before.
It was so satisfying with all these elements matched perfectly to create a nice symphony of textures and flavors – fragrant sweet mango fully covered with few types of crushed nuts on top, with lightly fried Basmathi rice to form a crispy base for the mango, vanilla flavored gelato was served on the side to give the refreshing and creamy texture, and last but not least drizzled of sourish strawberry sauce on the plate to finish the whole artistic presentation. Great job!
Fuzio Bar & Restaurant
603 2110 0303
No 29, Jalan Berangan, 50200 Kuala Lumpur, Malaysia
Mon – Sat 5 p.m. – 1 a.m.
More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010