The owner of Mamours Malaysia can cook

The owners of Mamours Malaysia, Fernand and his beautiful wife, Reena are good friends of ours. He was our neighbor for many years before they moved to his new house. The first day he moved into the house next to us, my Quay Lo suggested that we make some  chocolate chip cookies to bring over to them, and welcome them to the neighborhood. 

(Click on the photo to get the recipe)

Frankly I was reluctant to do so because it is not in our culture to welcome our neighbors in this manner but I did it anyway. While we were walking to their home, I was quite worried what their reaction would be. It turned out that the whole family came out to greet us with big smiles. Our friendship began then and since that first introduction we often invite each other to our homes for dinner. My Quay Lo would cook for them and Fernand would cook for us. We always have a good time together, eating delicious home cooked food paired with nice wines. One of the many dishes Fernand cooks and that I love is his paella. He says that as a cook, it is his signature dish and it is always over the top delicious. When they lived next door to us, I did not think I needed to make paella myself. Our visits were frequent. Now that they live across town, I can't just walk next door, knock on his door and say I want paella. LOL! Although we still visit them quite often they have less time to indulge in cooking because of their growing business and a new baby. What a lucky baby, Emily is, to have dad and mum who owns a baby business like Mamours Malaysia where everything a baby needs is there . Like all parents in the world, they always give her the best.

Baby Emily looking comfortable in the Maxi-Cosi car seat

There are so many baby furnitures to choose from. WOW!

This Stroller that Baby Emily is in amazed me. 

It is foldable and so easy to use 

and available in so many pretty colors

This looks like an extremely comfortable, 

steady and safe baby high chair to me

There are so many quality baby products including baby clothings and toys in their shop. It is a dream come true for new parents who wants to give their baby the best.

In fact, they even have products for pregnant mothers. What I really like about is their confidence in the products they sell because they offer unlimited after sales service! Nowadays, you can rarely find a store that will even give good after sales service let alone unlimited. Mothers to be and new parents, do check out their website and browse around. I am sure you will find something that you would want for yourself and your new born. Like their facebook so that you will always be updated with their latest promotion or updates on new products. 

Coming back to the paella, I have invested in a paella pan. Since Fernand so capably introduced this fisherman's stew to us, we think of it often and I wanted the right tool for cooking it myself. I bought it from the states during my last visit there. I was eager to try making paella in it so I did and I would say it was a success. Fernand, I will definitely invite you to taste my paella and I know you are going to be very proud of me. LOL!

Paella

Largely adapted from Fernand’s recipe

Serves 4

Ingredients:

Spice Mix for chicken:

1 tablespoon smoke paprika

2 teaspoons dried oregano

1 tablespoon ground coriander

sea salt and freshly ground pepper

Rub over chicken thigh generously and marinate in the fridge for 1 hours.

4 chicken thighs

2 tbs extra-virgin olive oil

4 chorizo sausages, thickly sliced
8 medium size mussels

sea salt and ground black pepper to taste

1 big onion, diced

6 garlic cloves, crushed

1 cup chopped parsley and some for garnishing

1 (15-ounce) can whole tomatoes, crushed with hands

4 cups short grain rice

6 cups fish stock, warm

1 tsp saffron threads

8 large prawns, de-veined

1/2 cup sweet peas, frozen and thawed

Lemon wedges, for serving

Special equipment:

Large paella pan or wide shallow skillet

Method:

Heat oil and saute the chorizo over medium heat in the paella pan until browned, remove and reserve. Brown chicken thighs in the pan, remove and set aside.

Add the onions, garlic, and parsley. Let it cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit before folding in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron and mix well with the rice. Add mussels and prawns, tucking them into the rice. The prawns will be cooked in 8 minutes. Add the peas and let them spread evenly over the rice. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 to 20 minutes. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom. After the heat is turned off, put a tea towel over the pan so that the rice on top will be soft also. The paella is said to be perfect with socarrat, which is the toasted rice at the bottom. Remove pan from heat and let the paella to rest for 5 minutes before serving. Serve with lemon wedges. 

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