La Bodega 西班牙菜
世界著名食物標誌 World Famous Food @ La Bodega 西班牙菜 Spain Dishes
西班牙国家级半生熟的饭
Spanish Half-cooked rice
KL Pavilion三楼，有整列外国高档餐厅，食物精致、爱以酱汁在盘中涂鸦。随意相聚便是几小时。因为太舒适，这也是欧美人，最爱的进餐方式。
There are many upscale foreign restaurants, food delicate
and exquisite, the chef like to graffiti on plate with sauce. Friends gathering
in restaurant for few hours. Comfort fine dining are Europeans favorite dining
way.
想找家气氛好，惟La Bodega。这字眼代表酒厂，即是供餐酒地方，价钱介于一到三，份量大会是七、八十令吉。外国客、知识份子、雅皮、模特儿等，包括我，都会常到这西班牙餐厅进食。
La Bodega means wine factory, also known as wine of the
table. The price of wine almost from 10 to 30, if order for large then will be
RM 70 to 80. The customers usually are foreigner, intellectuals, Yuppie, model,
I also frequently dining in this Spain restaurants.
跟全国著名心脏科李文材医生坐下，经理Pathma带着几名员工亲身招待，名人就是名人，永远高人一等。
Sit down with famous cardiologist Dr. Lee Boon Chye, Manager
Pathma and few waiters entertain us.
先来两瓶地中海大米麦芽啤酒Estrella压压惊，才奉免费圆面包。但非用来蘸酱，而是把接下食物铺在面包，试了不觉腻，飞快吃完。得体谅，在该国是没大菜之分，全是小家碧玉做主。
The first, two bottles of Mediterranean rice beer Estrella
and free round bun served. The bun is not to dip sauce, but put the food onto
it.
代表西班牙招牌，是海鲜饭Paella
Valenciana Mixta，著名是半生熟、跟它不熟，最好先认识，主要是用巴塞罗纳Arroz米，以Safreto
sauce炒成半熟状，过程不断加虾汤，里头有藏红花Saffron，在该国料理占极重要地位，除天然色，还能品出花的原味。后放虎虾、鸡肉、蚌、蛤，校海盐，挤点柠汁，将生米煮成熟饭，有多难？但对东方人不熟不吃，就像初次下厨贤妻，再难咽都得说好，不然下次不煮，试问，谁又会吃惯七成熟的中国煨饭？听了，还想试吗！它可是西班牙国家级食物，都说个人有个人口味、各国有各国饮食文化，入乡就要随俗，有错吗？
Spain signature dish “ Paella Valenciana Mexta, mainly use
Barcelona Arroz Rice and fried the rice until half-cooked with Safreto sauce,
have to continue add in prawn soup which contain Saffron. Natural in color, put in shrimp, chicken
meat, clams, mussels, salt, lemon juice.
至于大蒜虾Gambas
al Ajillo，是下大量橄榄油煮滚，泡着退壳虎虾。调味有辣椒干，蒜片、盐。以为很油，会很漏，岂料仅是把虾肉浸熟。用它沾面包、蒜香浓。在他那的人，把油当汤喝，看了就头皮发毛。自古只有白灼虾、炸虾、没见过油浸虾，验过身体，出来报告是鲜嫩。
Garlic shrimp, boiled in large amount of olive oil and remove
the tiger prawn’s shell in oil. The seasoning are dried chili, garlic slices
and salt. I thought it will be oily and greasy, but surprisingly the prawn meat
just cooked. Eat with bread, the fragrance of garlic is thick. I never seen this
kind of cooking method.
Pulpo a la Gallega食材只有马铃薯和章鱼，用块圆板盛着混入麝香草、月桂叶、迷迭香、黑胡椒粒连同烹过马铃薯块。而章鱼从西班牙坐飞机来，亲手把自个交到厨房切片铺上，才淋橄榄油、洒海盐连巴西利叶，手续简单。是压扁薯泥与腌章鱼的结合，当晚就征服了我，是不是太软弱？
Pulpo a la Gallega, the ingredients are potatoes and octopus.
The potato pieces cook with thyme, bay leaf, black pepper and rosemary. The
octopus air transport from Spain. After chopped, put together with potatoes pieces
in a round wooden board, then pour on some olive oil, sea salt and Brasilia
leaves, nice and simple.
Huevos Estrellados
Con Chorizo y Pimientos每户西班牙家庭都会烧。基本抛灯笼椒与火鸡切成肉丝小火炒出油，复和煎过马铃薯翻动，另配水煮鸡蛋。第一次尝还误以为培根，比之硬，马铃薯本身亦是。只用了少许辣椒粉、迷迭香、海盐、胡椒粉，别瞧易学，得出色才算厨艺，否则怎算国际名菜，滋味犹胜女人，很早就懂对情迷它的人，千依百顺。
Hevos Estrellados Con Chorizo y Pimientos, this food almost
every Spain family know how to cook it. Cut the lantern pepper and turkey into
small and fried with grill potato. Besides, it also match with boiled egg. The
taste like Bacon, but harder than it. The seasoning only pepper powder,
rosemary, salt and pepper.
甜品Crema
Catanala包括鸡蛋、鲜奶、玉米粉、糖煮到仿佛奶油状凝固，撒糖烤面，若蛋黄酱碰上喜欢，欢喜收场。
Dessert Crema Catanala includes eggs, fresh milk, corn
flour, sugar, boiled to a creamy solid, add sugar on it’s surface and bake.
Like egg yolk sauce.
谈到尾，你会发现还未隆重介绍大厨Kamarul
Akmal和他会讲华语的厨师Suhaimi，这餐厅，要是少了这两位化腐朽为神奇的大师，等於给庸脂俗粉偷走了美味，赶走了愉快，吓跑了医生跟我。
Oh, let me introduce the chef Kamarul Akmal and chef Suhaimi
which know Chinese.
La Bodega
Lot C3.06.00, Level 3
Pavilion Kuala Lumpur
地址：168,
Jln Bukit Bintang,
55100 Kuala Lumpur.
GPS:(101.713493, 3.148058)
