For stuffing, we like to cook it separate from the turkey. Lovingly tended to until moist and then baked in the oven for an amazing crust, forget the turkey and just feed on this! More »
This pecan pie is a tasty mix of caramel sweetness and crunchy pecans. The crust is so buttery and flaky that you can’t help but eat more than a slice of this scrumptious pie. More »
This luscious fruitcake has tasty festive flavours brought upon by sultanas, cherries and orange peel. We used sultanas instead of raisins to give it a wonderful golden colour. More »
Constructing a gingerbread house from scratch can be a daunting task. Especially when you have to bake and cut out the cookie shapes individually. At FC, we love to simplify things so we decided to build the house using mostly cake. This not only lessen your baking time but it also resulted in a sturdier structure. Now you can rest easy whenever a chubby… More »
"Broth so thick, you can stand a spoon in it... almost"
In KL, a good laksa utara is hard to find. Although this laksa is freely available in pasar malam's, most of them fails in two main parts. One, the laksa broth is too runny and does not have enough fish taste. Two, the laksa comes from a packet and is too hard. And yes, you want your laksa to be al dente. It's not just for spaghetti. But, we found Laksa Jitra Mai that can simply be said as one of the best in KL, on a mobile motorcycle, underneath a big tree in Kota Damansara.
Jitra Mai simply serves it the original way. Laksa noodle, sliced cucumbers, sliced raw onions, cut spring onions, daun kesum, half cut lime and the hallmark of laksa kedah, a half cut boiled egg. That's it.
The laksa broth is simply magical. Thick and chockful of fish. They say that they use sardines but I suspect that they throw in other types of fish as well to give the broth a much richer taste. Laksa Kedah normally uses ikan termenung (a variant of lkan kembung) and I can taste a hint of this in the broth.
The broth is left to simmer in the laksa cauldron from noon to about six pm so if you come just before closing time, you will have a much thicker yummy fishy broth because the broth has gone through a slow reduction process.
The laksa noodle here is al-dente most times. It has slightly irregular shapes as opposed to the perfectly tubular machined shaped noodle. This may mean that their laksa noodle is handmade although they claim otherwise. It's just too irregular to be machine made.
At RM3.50, this is happiness in a bowl. Rice noodle served with a thick fishy broth, with boiled eggs and condiments on the side. However, the whole thing comes in a styrofoam bowl with tinny plasticky spoons which is actually quite disappointing. Stuff this good should at least merit the typical plastic bowl.
With Christmas approaching closer, look through our list of restaurants offering Christmas themed meals and reserve a spot for you and your family. Make sure to book early to avoid disappointments.
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A change up from your usual apple and cinnamon combo, dollops of cranberry compote gives a bright tartness that will liven up your dessert table. More »