This is so sinfully good. Once the chicken is fried to perfection, the golden skin breaks away like crispy biscuits while the flesh stays moist and juicy.
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Scallops in their half shell are an impressive sight. These are simple to bake but your guests will be asking for more. They are sweet and salty, perfect with the crisp broccoli.
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Don’t be fooled by some of the ingredients. This is meant to be a dessert, a tong sui of sorts. The flavour is interesting and it can be eaten either warm or cold.
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These resemble garlic prawns but the grill gives it a beautiful charred flavour. The prawns maintain their juiciness and the Szechwan pepper, seasoning salt, and orange zest give them the kick they need.
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Have a hankering for sweet and sour fish? This is a great version and much fancier when you serve a whole fried fish instead of the fillets. We used pomfret because it crisps up beautifully...
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Aunty Gemuk, Kelana Jaya Aunty Gemuk is the reigning queen of Char Kway Teow. This is a lady that knows her way around the wok. Her sihams (cockles) are LEGEND-wait-for-it-DARY! They're succulent and springy. Added into the kway teow at the last minute so it still retains the slightly raw texture. Don't fret if you have a sensitive…
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The year of the Dragon is upon us and this deserves a welcome with style. These dishes are perfect for a CNY reunion dinner and they’re simple to put together so you won’t have to slave away all day to impress. They also keep to the tradition of having ingredients that represent prosperity and happiness for the new year. Gather all your family and…
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by
Farah, on Tue, January 17, 2012
You see them in sitcoms paired with chinese takeaway cartons but somehow can't seem to find them in your local Chinatown. Why don't make your own? Plus... you can also customize the fortunes!
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by Edwan S., on Thu, January 12, 2012
Western
"A beautifully cooked piece of meat!"
Good news! I can now tick ‘eat steak in a swamp’ off my to-do list. It was a rather pleasant experience, and one I wouldn’t mind going through again. Good food in a good place; that’s hard to beat. So, steak in a swamp: done! But let’s back up. No, I wasn’t actually in a swamp. That’d be weird. It just so happens ‘Toowoomba’ means swamp in native Australian Aborigine, as the poster on the wall says. And instead of a wet bog with mosquitoes flying around, Toowoomba Meats and Deli is perhaps one of the nicest looking places you can go today to enjoy a steak.
Toowoomba Meats and Delis is a steak-house owned by Perfect Fresh and Frozen, a local purveyor of meats, mostly imported from Australia. Their schtick is that all of their products are guaranteed Halal from reliable sources. Toowoomba is apparently their latest restaurant, situated in the brand new Platinum Mondrian commercial building along Jalan Genting Klang. It’s easy to spot from the main road; a few steps away from Overtime Sports Bar. If you’re wondering what kind of place it is, think Las Vacas or Ayers Rock; it’s essentially a meat shop that cooks for you.
The first thing that struck me as I stepped in with my colleague was just how clean and bright everything is. This led to a very cheerful, friendly atmosphere. There weren’t that many people around the day I visited, maybe it’s because of how new the place is. The restaurant is furnished with wooden furniture and decorated with high-contrast posters that mostly talk about meat. As with a lot of modern restaurants, the kitchen is visible to see behind glass panels. You can actually watch the chefs cook your food there and then. Of course, there’s the ice-box and meat-case where a selection of high-quality beef and lamb, all Australian and Halal, is ready for you to buy. The ice-box also contains seafood products such as salmon.
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This dark slippery concoction will have your guests drooling away. Don't be too stingy with the sauces as this is what makes this dish extra special.
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by Farah, on Fri, January 06, 2012
Malay
"Morsels of fat flanked by meaty chunks"
The aroma of beef and chicken being cooked over charcoal fire greets you every time you make your way to one of their restaurants. Long rows of satay grace the grill. Juicy morsels of fat are sandwiched between scrumptious chunks of meat skewered together and then grilled to perfection. The fat melts on the grill infusing its rich flavour into the skewered cuts of meat. Spices like turmeric, garlic and onions intermingle in the marinade resulting in a wonderful coating of goodness to the chicken and beef satay. A stick of lemongrass is used to rub oil on the satay during the cooking process. This helps to achieve that smokey charred quality that we all love.
Whether you prefer beef or chicken, Satay Station serves one of the best satay in town. They're chunky and can be quite a mouthful. The beef satay is sweeter and tenderer than the chicken, which has a more prominent turmeric taste and a chewier texture.
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Ring in the New Year with these mocktails and while you're at it set a resolution or two. Don't worry about the drive home or the morning hangover. Now, you can welcome the year bright eyed and bushy tailed. We whipped up some seriously sexy sippers and slurps that even your kids can enjoy to ring in the New Year. These are simple to make and yet they're…
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How hard was this? In between everything else we all had to whittle down some of our favourite all-time food and serve it up in a coherent manner for all to feast upon. It's been a great year for food, Malaysia's been getting good press about our cuisine, there has been sightings of foodtrucks and events around New York, London and other major cities…
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by Adly, on Thu, December 29, 2011
Indian
"Just like how my grandpa ate back in the day..."
I can count with one hand nasi kandar sellers that still practices the old art form. Most of them are in Penang and one of the them is this nameless stall in Kedai Kopi Tai Min along Jelutong Road (just opposite the Jelutong Balai Polis). You can't miss this place. They have queues that start as early as 6.30am. Just look out for that and you're there. Nasi kandar that is made the old school way has a smooth taste, although (mind you) we are talking about curries here. And the mixing process of different curries personalises the plate to you. So, no two nasi kandar plates are ever the same. Also, due to the double boiling process perfected over the generations, the rice is not starchy so that you can eat more.
The nasi kandar stall at Tai Min is now run by Mohamad Ali bin Amier. A 3rd generation nasi kandar 'currista'. According to Ali, his grandad started selling from the Merdeka days and from the same spot. He was not a cook or chef. His recipes were a trial and error based from his memories eating back home at the Ramnad district, India. A successful obfustication of recipes resulted in a small stall way back when Malaysia just got its feet and starting to stand up tall.
Since day one, they have always served their nasi kandar wet. The currys are light, flavourful and forms a small pool on your plate. It is friggin drenched. Thin but not quite watery. The rice is what the malays call 'ceroi' (the rice does not stick) which for some reason carries the curry gravy quite well when mixed together. You must try their famous beef curry with the black gravy. Slow cooked over fire for hours, the beef is tender. The black gravy is a closely guarded secret but in general made from curry mixed with soya sauce. A good nasi kandar seller must have good black gravy and theirs are wonderfully delicious. The right amount of curry spice with the right balance of soya sweetness.
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Everyone seems to be running around like headless chickens these days. Parents have to juggle their hectic work schedules with trying to spend quality time with their family. That’s why it’s so easy to fall into the fast food routine. Fuss free, convenient and ready in a jiffy. Plus, no washing up. But is this a good option for your kids?
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