Arthur’s Day Bus
This year, 24th September The Arthur’s Day 2010 celebrated in a big way, not only through music but as well as food. As at Souled Out, Jarrod & Rawlins, Royak Oak and as well as Finnegan’s, delectable Guinness infused dishes were showcased. As the celebration was gearing for the countdown I was invited to sampled such creation at Souled Out in Sri Hartamas. What makes the night so special, the The Arthur’s Bus was there too and I got to have a tour in it.
The Arthur’s Bus was very beautifully deorated with two long black seater on both sides and a Guinness draft counter installed at the end of the bus. It was truly cosy and I like it, what’s more having pints of Guinness can be so intriging. Got to admit I am truly a Guinness fan. Awesome cream taste, rich and bold.
Arthur’s Day Guinness RM5 a Pint
That night a pint a guess was at RM5, it was such a good deal and I have a few. 
Even it got attracted some guests having pulling a few pint of draught Guinness. It was sure fun.
I got to admit the entrement I had was truly delicious, it was Guinness Lychee Shooter, refreshing and runs through my throat so smoothly and ends with a sweet kick! The present of Lychee was truly innovative. I like it! I don’t mind having more of it.
Guinness Lychee Shooter
I love my pints, I love my Guinness.
My Arthur’s Day Guinness
The infused Guinness dishes offer at Souled Out was truly delicious and yet kept simple. Have a taste of their yakitori chicken with Guinness marination. It was an explose experience, the chicken was juicyly sweet with teriyaki sauce with enhancement of Guinness. It was grill to perfection too. Lovely.
The meatballs with Guinness sauce was different from the ones I usually have. Here it was heavier in taste and the meatballs were well flavoured. I found it truly special. It was beautifully done perfectly to my liking. Thinking of Guinness I still deeply miss my battered Cod Fish & Chips in Edinburgh. It was my favourite snack during the niight. Here at this festival I too get to taste the Guinness version. It was good, nicely and smartly battered. Firmly crisp and moist inside. I too like the idea of using local fish like snapper fillet as freshness can be assured. Splendid! Chef here at Souled Out did well in her creation with infused Guinness.
Guinness Chicken Yakitori
Ingredients
180gm Chicken Tight
50gm Spring Onion
1no. Garlic (Crushed)
10gm Ginger (Sliced)
100ml Kikkoman
30ml Mirin
20ml Sake
50gm Sugar
80ml Guinness Draught
Coarse Black Pepper to taste
Cooking Method:
1. Cut chicken thigh to pieces, seasoned with pepper, garlic and ginger
2. Mix kikkoman, mirin, sake and sugar until dissolve
3. Add mixture to the chicken & let the marinate set in
4. Cook remaining sauce to boil and adding a bit of cornstarch. Guinness is then poured and sauce is removed from heat
5. Skewer the chicken with cut spring onion then grill and glaze using
Guinness sauce
6. Serve while still hot
Meatballs in Guinness Sauce
Ingredients
180gm Minced Beef
200gm Big Red Onion
1wedge Bread Crumb
1/4tsp Cumin Powder
Salt to taste
1/4tsp Black Pepper Coarse
300ml Beef Broth
150gm Boiled Potato (cut wedges)
A handful of Chopped Parsley
1tsp Flour
100ml Guinness Draught
Cooking Method
1. Chopped part of onion and sautee with little oil until fragrant
2. Mix minced beef with sauted onion, cumin, salt, black pepper,
bread crumb and chopped parsley, form into a small ball
3. Grill meatball until brown
4. Slice the remaining of shallots and grill until lightly brown
5. Heat butter and flour until slightly brown, pour the beef broth let it boil
6. Add sauted slice onion, grilled beef ball & potato into broth
7. Pour Guinness into broth just before serve
8. Serve with bread
Guinness Battered Fish n Chips
Ingredients
160gm Snapper fillet
1tbsp Tartar dressing
1wedges Lemon Wedge
50gm Mix Salad
100gm Self raising flour
70ml Guinness Draught
150gm Potato wedges
Chilli powder to taste
Salt & Pepper to taste
strong>Cooking Method
1. Season snapper fillet with salt, pepper, chilli powder
2. Mix flour with Guinness, water, salt and pepper
3. Dip fish in batter and deep fried until golden brown
4. Serve with fresh mix salad, potato wedges and lemon
Arthur’s Day Chef at Souled Out
We toasted our pint that night, Thanks Guinness it was a great experience and with trail of taste . . . . Truly enjoyed Sidney Kan.
