Foodsters' Blog

Habibi in the Kitchen

by Honey Ahmad, on Thu, July 18, 2013 - 7:00:06 PM, 0 comment
FriedChillies Food Studio
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 »

Foodsters' Blog

Top 3 Pasar Ramadhan Sg. Penchala

by Aden, on Thu, July 18, 2013 - 12:04:29 PM, 0 comment
Quickie Review

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)

Murtabak Sellers

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

Kambing on a spit

We want you…  Continue reading »

Foodsters' Blog

Top 3 at Setiawangsa Pasar Ramadhan

by Honey Ahmad, on Wed, July 17, 2013 - 12:26:59 PM, 0 comment
Quickie Review

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
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 »

Foodsters' Blog

Top 3 at Bangsar Pasar Ramadhan

by Adly, on Tue, July 16, 2013 - 1:06:34 PM, 0 comment
Quickie Review

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.

Rojak Singapura

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.

Kuih Tepung Pelita

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

Nasi Ayam Goreng Kunyit is…  Continue reading »

Foodsters' Blog

Get Your FREE Makan Magazine at Pasar Ramadan

by Adly, on Tue, July 16, 2013 - 7:26:13 AM, 0 comment
Food Media

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.

ParamKL Schedule 2013  Continue reading »

Foodsters' Blog

The Brief History of the Cronut

by The Charlie, on Tue, July 09, 2013 - 1:46:29 PM, 0 comment
Food Fads
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 »

Where To Eat

iCook Italian Gastronomia

by Acacia Daud, on Fri, July 05, 2013

"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.   More »


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Latest Comments

try using water bottles from your home too to fill up, in order to avoid plastic wastage.
By suryasta on 2011 May 18
From the entry 'Water Facts 101'.
This korean snow ice item , is also a very popular treat in taiwan where it can be found lined up in all the streets and many restaurants. They also like to cover them in beans and etc for extra texture.
By suryasta on 2011 May 18
From the entry 'Shaved Ice Treats'.
I have always enjoyed VOSS water. But that is because it is so designer and its the only one available in clubs here with the Statement GLASS bottle, that is in your face. There is also one called FIJI water, where i find the bottle to be rather pretty.
By suryasta on 2011 May 18
From the entry 'The Water Wrestling Match'.
There is defiantly something special about a good satay! And sadly its not just all about throwing a meat stick on the fire.....if it were that easy then we would not have our favorite places, But for sure the places done in the traditional way on the streets have always had more flavour and flair
By suryasta on 2011 May 18
From the entry 'Satay Kajang Crawl'.
It really is amazing that there can be such a difference in the quality of an egg... The flavours are much more intense in the case of a kampung egg...which can also hinder dishes where you dont wish to be egg over powered. However I have also always preferred a kampung egg over the supermarket ones. If you gonna do it right.....go all the way
By suryasta on 2011 May 18
From the entry 'Kampung Vs. Supermarket Egg'.
Eggs are a beautiful thing. My father has chickens in his backyard and each morning they lay the eggs for his breakfast. the thing is, you can never let them eat one of their own, because once they do, there will be no more fresh breaky smile They also get addicted to eggs..
By suryasta on 2011 May 18
From the entry 'Brilliant Egg-isodes'.
The thing i like most about noodles is there is so much that can be done with them. Just like with rice, you can throw in almost anything give it a whirl and it will taste good. Make good use of small portions of left overs at restaurants, they can be chucked in for a good lunch the next day. The downfall is that perhaps you may never create the same dish again...but that just makes life exciting...
By suryasta on 2011 May 18
From the entry 'Oodles of Noodles'.
I have always liked noodles a lot, in fact i prefer them as an option to rice. The thicker the better!
By suryasta on 2011 May 18
From the entry 'Noodle Mania'.
Looks like a good prequel to the following article here.....WHAT A TRADITIONAL burger is like, compared to what else can be done... very nice
By suryasta on 2011 May 18
From the entry 'Burger-rific Joints'.
These look fantastic. I believe the Roti Canai burger would be my favorite, due to my infatuation with the roti. Thanks for sharing a new fresh take on how to make burgers that seem delicious yet also a healthy option for us non beef eaters.
By suryasta on 2011 May 18
From the entry 'Burgers: Deconstructed'.