Pisang goreng cheese stalls, literally fried banana fritters with gooey cheese on top, seem to popping up like mushrooms lately. It's easy to see the appeal, of course: hot banana fritters, doused in liberal lashings of chocolate sauce or honey or condensed milk and topped with salty gooey cheese... man, it's yummy to just write about it. Since there are so many of them around now, here are our favourite five! Pisang Goreng Cheese. Taking over KL by storm. ANH Pisang Goreng Cheese
KSSK Street Corner, Taman Bullion near Batu Caves
Tucked in this neighbourhood near Batu Caves is a little community food court, and in this community food court is ANH Pisang Goreng Cheese. They have 7 flavours: the usual suspects like chocolate, caramel and honey, but also strawberry, blueberry and even OREOS! This is definitely one for you sweet-tooths. Topping variety aside, ANH has one of the yummiest bananas as well. Pisang abu is lovingly dipped in a batter and fried to a crunchy, crispy delight. The flavours here are well balanced and they fry fresh to order, too. Banana Cheese
Food Court Taman Kosas, Jalan Kosas Utama 2, Ampang
These folk are one of the earliest pisang goreng cheese stalls in KL. They offer 2 flavours only: original (cheese) and with chocolate. At RM5… Continue reading »
Restoran Ubi Kayu is a well known and much loved place in USJ9, Subang Jaya. They are a pretty quintessential Malay restaurant open serving breakfast all to an early dinner. However, the restaurant is most famous as being for their breakfast (though their nasi campur is nothing to scoff at) and it is here where people have come to dub the place to get 'nasi lemak beratur'. (literally, 'line-up nasi lemak'). Not quite 'Incredible Hulk' green, and thankfully not as angry too. Delicious, more like.
Ubi Kayu has one of the most unique looking nasi lemak in and around Subang Jaya because the nasi lemak is GREEN in colour. Don't worry, it isn't slurm
or Soylent Green
but the green is from natural pandan juice that they use when cooking the rice.
The rice is wonderful: the pandan gives it a gentle fragrance, while the flavour is nutty and creamy with coconut milk. The rice used also has this interesting chewy texture, like parboiled rice. One of the things people love about breakfast here is the sheer choice available as lauk for the nasi lemak. Fried chicken, curries, vegetables. You name it, Ubi Kayu probably has it. Their basic sambal is a bit watery but makes up for it by being deliciously sweet and spicy. Perfect… Continue reading »
Fish noodles are very popular in Malaysia. The more famous version uses fried Garoupa fish heads, but that’s expensive. We’ve made a cut price version that tastes just as nice. This recipe makes a great alternative to having rice for lunch. More »
"Delicious burgers, lovely pizzas..."
Burgers. Good. Pizzas. Good. Burgers and pizzas? Gooooood.
That’s the grand idea behind Patty & Pie in Aman Suria, one of the newest burger and pizza joints in town. Despite being about 6 months old, they’re serving up some delicious and creative burgers and pizzas. Watch out fans of meat and cheese on bread, this joint is right up your alley.
Golden crusted and savoury, this chicken escalope (escalope: a piece of meat that has been flattened and thinned out with a meat tenderizer… or rolling pin) makes a lovely, delicious lunch or light dinner. Served with the roasted vegetables and a light salad, it’s quite healthy too. A perfect meal for to have with friends and family. More »
Homer Simpson said it best: "MMMM... Donuts...."
. Seriously, who doesn't love these baked (yummy) or fried (ERHMAGERDD!) balls of dough? And while Homer won't find too many donut places in KL yet, I'm pretty sure he'll fall in love with my current favourite donut. FLUFFY PERFECTION.
My favourite donut right now comes from a little shop in the greater Kampung Pandan area. Donut Gebu Al Jabbar sells just that: donut gebu ('gebu' means fluffy). The shop consists of a working table where they work the dough, a display case where the fried suckers are put at, and a big big wok where they fry the donuts. That's it.
On the working table are balls of dough. The frying guy just picks one up and hand forms it in a motion so quick I literally couldn't catch it with my naked eye. One moment the ball of dough is in his hands, the next there's already a perfectly formed donut floating and puffing up in the hot oil. He's so quick, he appears on camera as motion blur.
Once the donuts are cooked, they're tossed in sugar. This is the best time to eat them. The donuts are super fluffy and tender, with a lovely chewiness to it at the same time.… Continue reading »
Nian Gao, the sticky-sweet cake served largely during Chinese New Year traditionally takes a long time to make. While we are all for keeping cherished recipes and spending quality kitchen time with family, sometimes you do want a short cut (we can’t wait to eat it!) so it’s not too intimidating for first-timers. Try out our simple version using palm sugar (hence why it’s a darker colour) with a shorter steaming time. Most importantly, it’s delicious! More »