What is this world coming to when eggs are being counterfeited? Unbelievable! Toying with nature for profits has certainly gone too far.

It came to light yesterday that a woman bought fake eggs in Pulau Tikus. She realized immediately that something was off when they smelled different in addition to being tasteless. These eggs were larger than normal with weird shapes and the surface was a bit rough. After cooking the egg when she opened it up she saw that the yolks have a more vibrant yellow colour.

In doing more research I discovered that these fake eggs also cost more at RM11 for a tray of 30eggs compared to RM10.50 for a tray of real eggs. These synthetically produced eggs require more production and tweaking but are still cheaper to mass produce than to keep chickens. It is especially scary to note that they are toxic to the system using industrial chemicals that can cause dementia. The whites are made of calcium carbonate while the egg yolks are made of sodium alginate, alum, gelatin, benzoic acid, calcium chloride, water and colouring. The eggshell is made of paraffin…  Continue reading »

It all kinda started about a year back when some of our fans were complaining that the FriedChillies site is getting harder to navigate and find stuff. And then when we update our stuff up on the website, some people missed it because sometimes the update happened way in the middle or on the side instead of at the top. And then, people started going "that's a cool article, how come I didn't know about that?", and we had that article up like 6 months ago.

So Honey (FC Head of Content), Riz (FC Resident Creative Director) and I sat down to discuss that its time FC gets a small makeover. We poured through all the comments and feedback that we got (including everyone at FriedChillies : Alex, Ebee, James, Sjaiful, Nadia, Alia and a bunch of people we know and don't) and 3 months later, Riz came up with a draft design. What was supposed to be a small makeover became almost a complete revamp. Although the site kinda looks similar to the old design, here are some of the changes we did. I hope that you guys like it.

For some of the more interesting content we do, we're putting it…  Continue reading »

We’ve done some pretty crazy things here for Design Delish. Folks are still talking about our origami durian, and we’ve got even more crazy stuff coming up in the next few months. So we thought we’d scale back a little this time. Simplify. And look at food in yet another different way.

Inspired by the NounProject, we set out to create an iconset of food and drinks. And not just any food and drinks mind you, we wanted to do the stuff we eat and drink here. Afterall, we always try to put some local street cred into our previous design projects. They are always the fun ones (origami durian notwithstanding). This set consisted of 9 monotone icons, which are durian, steak on the grill, lok-lok, karipap, teh tarik, ketupat, nasi lemak, a bowl of noodles and prawns. Initially it started as a simple study to know how far we could simplify food into a minimal visualization- a bit icon-ish, which serves as a simple drawing to supplement textual information.

Nasi lemak is the hardest to simplify, mainly because it has to remain as what you usually see on your plate -…  Continue reading »

Every time people ask me what's interesting to enjoy in Jakarta, I usually say, enjoy the traffic jam (sarcastically) and (also) have a bite of local food. And of course, when they go a bit deeper about what kind of food they should try, I would recommend jajanan kota para pedagang kaki lima (snacks from street-side sellers) that exists in every corner of the city. That itself is an experience.

We kid you not. The moment my friend switched on the stove I timed it. In reality, getting the ingredients all in the pot took a mere 10 minutes! Leaving it to simmer for 5 minutes.

Now admittedly, not everyone cooks at the speed of light like this talented chum of mine, but what I want to emphasize here is that fish head curry is actually pretty simple and cheap to make. We ended up with a nice fat jenahak head (since we are still in local fish mode) which costs about RM25, the same head eaten at a fish head restaurant can set you back about RM60 and that's not including your drinks, rice and other things.

Let's get cracking.

The ingredients don't look so intimidating right?

To Blend:
5 cloves garlic
1 big onion
A bit of water

1 fish head (merah, jenahak) easily 2 kg
2 round eggplants
10 lady's fingers (medium)
2 tomatoes
4 green chillies
1 stalk curry leavesContinue reading »

What happens when a man loves Char Kuey Teow more than his hot wife? Well, Honey rounded up the gang, wrote a script and with our team, directed her first food film called "The man who loves Char Kuey Teow too much..." We are kinda experimenting with food fiction now and I thought maybe we can have some fun with this format for our Love Your Street Food Campaign that is now going into full swing (psst! food crawl tnite). So here's the video. We got 5 food fiction vids. This is the first in the series. Hope you guys like it. Do share the video around ya.

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Only mad dogs and Englishmen would be walking in the scorching hot sun in the middle of Buntong, Perak searching for a taugeh farm. Well one English lass and four mad Malaysians more like it.

Now I've eaten taugeh all my life- can't really avoid it being an Ipoh girl. I love how it's fat and crunchy, just blanched in hot water with soy sauce and sesame oil drizzled on top. It's a small brand of made-in-Ipoh-happiness. Yet I never once wondered where they plant all the sprouts. It can't be undulating green fields like paddy. I figured it be cottage-sized, behind someone's house in large plastic barrels.

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