Here’s a favourite of many a Chinese restaurant. Kung Pao Chicken is dish from the Szechuan province in China. There are many variations throughout the world nowadays, but they always feature chicken, nuts and chilli peppers. Here’s our take for a simple, quick version of this spicy and savoury dish. It’s excellent with hot white rice! More »
Vindaloo is a dish with origins from Goa, India. But it’s best known in its British curry house form all around the world. This version is easy to make but still packs a great punch from the spices and a rich, lingering heat. Vindaloo is known for its spiciness, and this version will definitely knock your socks off… and keep you coming back for more. More »
You know what's a diamond in the rough? It's a gem that's hidden, or unpolished, or basically a saying that means something wonderful that's remained hidden or unpolished. This term applies to the food world too of course. I found one such diamond in the back streets of Taman Maluri.
Kak Diana Sharif sells nasi lemak from a table along Jalan Jejaka 9 Taman Maluri. She sets up her table in front of a Chinese restaurant that closes for the evening. Yup, she only sells in the evening. But her nasi lemak is a hot seller in the area. She opens from around 5pm, and normally by 6pm she'll run out.
Her nasi lemak is delicious, and that is why she runs out fast. The rice is nutty with santan with a great creaminess and fragrance hallmark of a good nasi lemak. The sambal is superb too: deep red and tasting of slow-cooked onions and chillies, it's rich with flavour and hot as hell too, which plays well with the nasi. She also sells a killer sambal ikan sardin made with fresh fried sardines and a roughly chopped, spicy sambal. The other condiments to the nasi lemak are all good. If ever you find yourself in the Taman Maluri area around 5pm, you owe it to yourselves to try this.
It's a diamond in the rough.
Nasi Lemak Kak Diana
In front of Restoran Xang Kee
Jalan Jejaka 9 Taman Maluri, 55100 Kuala Lumpur Continue reading »
If it was up to me, every meal of the day would be breakfast: toast, eggs and some sort of savoury, salty processed meat is a combo that tough to beat. This is why I get super stoked at places that offer all-day-breakfasts (how I wish KL was populated with greasy spoons). Thankfully most cafes are serving up a variation of the full fry-up breakfast
Here's one from the The Good Batch, Uptown Damansara. Eggs taters meat bread yeaahhh!
The Good Batch call their full breakfast the 'Ang Moh' because... well, it is an English breakfast-lah. It comes to you in all its glory with the following: creamy and moist scrambled eggs that are well seasoned. Fresh sauteed mushrooms come well cooked and aren't too greasy or dripping black 'shroom juice, and the home fries are crisp on the outside and fluffy on the inside. Of course there's some yummy beef bacon and beans too. I just hope the beef bacon was a teensy bit crispier. The toast did an okay job of bringing all those together. Though you might want some extra toast. All in all though, a tasty effort by The Good Batch. Only fly in the ointment is that it's a bit pricey at RM25++. Oh and while you're there, don't forget to try any of the Phresh Pressed Smoothies. They're pretty good. The Good Batch (Uptown… Continue reading »
Everyone loves fried chicken! This recipe is a super tasty treat. Despite the name, they’re not THAT spicy so kids can enjoy this too. It’s easy and quick to make, and makes a great light meal or snack. The honey mustard makes a delicious sweet and tangy dip. Of course, you can use whole chicken pieces and make some great fried chicken too. More »
"Unleash the carnivore in you."
There is only one reason as to why you would come to Samba Brazilian Steakhouse. MEAT. Lots of meat. All the meat you can eat.
This place is definitely for the carnivore in all of us. It'll set off your most primal senses and instincts, cause you to savour every morsel of flame roasted meat like never before. This place, is carnivore heaven.
The business of gelato seems to come hand in hand with the business of happiness. Imagine this, a hot day and a cold, creamy topped cone in your hand that bursts with the flavour of its ingredients. Yeah, I know right? So when the Gelato World Tour
invited me to be a judge at the Aisa-Pacific finals in Singapore recently, I said hell… More »