Just before Ramadhan we've been busy filming in our spanking Food Studio! Special for this Ramadhan we shot an Arabic themed cooking show with cheeky Chef Khalil. This dude comes from Alexandria via Brooklyn. Previously he ran a pizza joint in New York called Pizza Art and yes, he can toss those pizzas. We had to make sure it didn't hit our soundproofing on the ceiling.
His first show is called Habibi in the Kitchen and we've designed recipes that will make your dry mouth water. From Arabic favourites like Lamb Tagine and Macarona Bechamel to cool fusion like a killer Shawerma pizza, it will certainly add some pizzaz to your kitchen and buka. Here's a little teaser. Right in front is the Syrian 7 spice and a modified tahini sauce for the pizza. Pizza dough, soft as a baby's bottom. Making the shawerma chicken topping, this is good as a fajita stuffing too!
For full recipes, catch Habibi in the Kitchen this… Continue reading »
This has been one of our go-to PaRams for a few years, mainly because it's near to the HQ and not as large as Taman Tun. Eventhough it's small, there are a few quality stalls here. It varies from year to year. This PaRam starts getting busy from 4.30pm onwards peaking between 5.30pm and 6.30pm. Roads are congested but you usually can get parking because most people come in and out quickly from this pasar.
Here are our 3 picks from this PaRam.
1. Murtabak Beratur (since 1987)
This stall opens early, about 2.30pm and gets really busy about 4pm. They sell about 400 murtabaks a day. We talked to a few buyers and they love it because it's taste is consistent. Also because there are nice meat chunks in them unlike a lot of murtabaks that skimps and just tastes of egg and onions only. Worth the queue!
You can choose chicken or beef at RM3 each.
2. Kam Binn Bro
We want you… Continue reading »
Setiawangsa folks are a lucky bunch! There are 3 Ramadhan markets clustered near to each other in this area. You folks are definitely spoilt for choice! If you get to the one behind the LRT station that's Keramat Permai. So turn into Setiawangsa itself and there are two within walking distance. This is the main outdoor market under blue tents starting from the KK Mart till the main road. These stalls are run by the traders association as opposed to the independent stalls on another side of the road.
Now that we've got that cleared. Here are our top Setiawangsa picks.
Nasi Kerabu Thai managed by Kak Sopiah is a real steal. The best thing about Sopiah's is the budu is made fresh. You heard that right. The daging salai, ikan masin and solok combo has a very fresh taste. Great colours and flavours too. Prices start at around RM5.00 onwards and depends on what 'lauk' is chosen.
Nasi Ayam Percik - First time we've seen ayam percik being used in a nasi ayam manner. Of course we had to try this one out. The percik chicken is flavourful and not too spicy so this is good for breaking fast. Price is RM5.50 per set which includes rice (the chicken rice… Continue reading »
Bangsar Pasar Ramadhan gets busy starting from about 5pm onwards which means that this is a working crowd PaRam, Here's our top three picks for Bangsar.
This is Rojak Singapura. Rows after rows of grilled stuff from prawn fritters in batter, potatoes in batter, squid in batter, tauhu in batter and the list goes on and on. The queue is long, the red sauce sweet and our favourite is the generous prawn fritter, cekodok bawang, long fishcake and boiled eggs. Cost varies but be prepared to spend from RM9 onwards.
Next on our list is Tepung Pelita Inn. This unassuming stall serves tepung pelita that is really smooth, fragrant and most importantly not watery like most of the amateurish ones. RM2 for 5 pieces that went down in less than two minutes.
Nasi Ayam Goreng Kunyit is… Continue reading »
Hey guys! During this Ramadhan period, FriedChillies has teamed up with RA to give out free tupperwares and our 2nd edition of MAKAN Magazine at these PaRams! Make sure you come down to get your free stuff and meet the awesome team! Also, if you're a UniFi HyppTV subscriber, bring down your bill and enjoy a goodiebag from us! Here's Tony Eusoff explaining a little bit about what we will be doing in the next 10 days.
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Because it is. Brief, we mean. Launched only two months ago in a New York bakery, everyone from your friend's grandmother to Hugh Jackman has lined up for this latest pastry sensation that finally knocked the macaron from its throne.
But what is it? As the portmanteau suggests, it's a cross between a croissant and a doughnut. Although the creator Dominique Ansel says it's not as straightforward as frying croissant dough and voila! Cronut™, these babies look pretty darn intriguing. After said frying, the pastry is rolled in sugar, filled with cream then topped with glaze. Taking up to three days to make, Ansel's bakery sells all 200 of their daily output within minutes of opening every single day
I was expecting the tender flakiness of a croissant, but it turned out a little too crunchy and sweet for my liking. Tone down both a few notches and I might really enjoy these things. Baking a cronut wouldn't satisfy the doughnut (read: fried dough) part of the equation, yet I think that may be the solution here. We see an experiment in our future...
But why don't you try it for yourselves? Fret not, you won't have to hop on a flight to the States.… Continue reading »
"All in-house dough is handmade"
Chef Nicola Carradori has given his hands and experience to many notable restaurants before settling to open his own place. Looking to present customers withItalian flavours, he’s set a menu that leaves people spoilt for choice. They’re presented all over the walls charmingly on chalkboard menus. We give you the top three dishes to try here at iCook Italian Gastronomia.
For pasta, try the house specialty, Chicken Tortelloni. The dish comes in folds of moist, fresh pasta, dripping with creamy sauce. The sauce is delightful – full bodied with a mouth-watering flavour of mascarpone cheese, blended well with rosemary and porcini. Minced chicken filling is soft and tender, with a taste full of onions and herbs. iCook also has a selection of pasta in various styles and sauce: Aglio Olio, Carbonara, Marinara and Bolognese.
What’s an Italian meal out without some pizza? At iCook, the wide selection of toppings will definitely have your stomachs growling. We tried the Quattro Stagioni Pizza, and it comes steaming on a wooden platter. The self made pizza dough was very soft and spongy, unlike the crispy thin crust we expected. It’s slathered with a generous base of tangy tomato sauce and sprinkled with chicken ham, artichokes, mushroom and olives.
For sandwiches, we had the Fattoria Smoked Salmon Panini. The smoked salmon came in juicy slices that oozed with flavours – salty and smoky, complimenting the crunchy salad and fluffy bread. Dough in the restaurant is all handmade and you can tell by the spongy texture and soft bite. The Panini is served with a side of chunky potato wedges and blended tomato sauce.