This is a bit of a tough one but don't worry. Our Nyonya Expert Debbie Teoh is on hand to teach you how to make that perfect bahulu.
"Relaxing seafood by the lake"
For a while now, everytime I come over to my sister's there's always some 'tapau' container in the fridge with Restoran Tasik Indah on it. This restaurant in Shah Alam near the lake has become one of her favourite haunts. Admit it, if you don't actually live in Shah Alam, there's small likelihood of you eating there. But after listening for the 1,000th time how good it is I finally bundled her in my car and drove to the boonies. First thing I noticed is that this place is full. Packed with Malay families stuffing their faces with all manner of sea creatures.
The very bossy waiter hustled us to a table by the lake and proceeded to whip up all sorts of things we have to eat. Hence we ordered crabs, sweet and sour prawns (everyone had been having an overload of butter prawns recently), steamed cod, sotong goreng tepung, beancurd with minced chicken and asparagus belacan. Food was a little slow due to the amount of people but not too slow that you might want to stomp out.
Let me cut the chase. The best dishes of the night were the sweet and sour prawns, beancurd and the steamed cod. The steamed cod is incredible. So fresh that it has a buttery complexion- a real joy for a fish lover such as I. It's steamed just lightly in soy sauce with slivers of ginger and scallions. It's not too expensive either. Five, fat fillets cost about RM100 which is cheaper than buying the fillet yourself and cooking it at home. If you ever come here this is the dish to order.
This picture was on a dining brochure for an Italian restaurant in Bali called Fabio's
. Don't know whether they are still around. I wonder what event could have unfolded for this to have happened? Perhaps the spaghetti was so good that she lapped it all up so fast that one strand flew up, completely missed her dress but landed beside it. Then a helpful waiter walked by, noticed the lone strand of spaghetti akwardly sprawled across her and offered to remove it. Since this is such a delicate operation, he had to lean over, whilst at the same time intently concentrating and staring at the strand in order to remove it. Was he successful? I don't know. There's only this one lone picture. Certainly caught more than one person's attention....
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"Affordable Japanese with a modern twist"
Senjyu don't just serve the stereotypical Japanese food. Thanks to executive chef Ueda Toshihiro, their trademark dishes are more modern with the use of more 'prime' ingredients such as foie gras and wagyu beef. Throw in these two ingredients, you would certainly get the attention of Malaysian diners. So, here's my take on Senjyu Sushi after being here a few times. Modus operandi - 1. go for the sashimi to check the freshness (Tues & Fridays are fresh as that's when the fresh ones comes in. Not only for them but for nearly all Japanese Restaurants in KL) and 2. Check out the 'weird' items on the menu as that's where they have placed their effort on.
Lets start with the Iso Moriawase. A beautiful dish of five types of sashimi - salmon, tuna, yellowtail, cuttlefish and prawns. A definite pass for the price you pay. The sashimi has a fresh taste and the cut is not paper thin. The spring bite is there, taste is sweet and it's not watery so you know that they bother to serve you the sashimi fresh (chillied) and not thawed from a frozen block. I am not much of a cuttlefish or prawn sashimi guy and my wish list is if they could have an 'all fish' option as well. Just for kicks, I tried the salmon belly which is also fresh. I loved the way Senjyu slices the belly. Lengthwise, haven't seen this anywhere else.
They have several cool & fresh creations. One of my favourites is the Foie Gras & Oyster Mentai Maki. This consists of four pieces of sushi deep fried. Two of them are topped with a slice of fried foie gras and the other two with fried oysters. The best way to enjoy them is to dip in some wasabi laden soy sauce and to take the sushi in whole. Yup, that's the best way to enjoy oysters. If you've ever tried to eat an oyster half, you'll know what I mean.
There's a great place to have Northern & Southern Indian food. Whilst Indian Kitchen is located in Bangsar Baru, the prices are definitely not so and the food is fantastic. Hanim gets to check out what is on offer...
Our Nyonya Chef Expert Debbie Teoh feels like some noodles today. So it's time for some Nyonya Mee in the Foodsters' Kitchen
Chef Adu Amran does not claim that his restaurant serves authentic Malaysian Food. He says that his food is his interpretation of the cuisine. With ingredients such as ostrich and crocodile tails, his creations certainly raise eyebrows even for Malaysians. But then again, his creations are superbly delicious, wonderfully presented and also, under his belt is the coveted award for the "Best Curry In London". A great achievement indeed. Here's Chef Adu with is take on Malaysian food...