by Chacha, on Fri, January 18, 2013
Street Burgers
"Size does matter...( when it comes to burgers)"
The Ayam Special is Abang’s signature dish, cracking and splashing the egg onto the grill as he uses the patty to spread the egg, allowing the white pepper and soy sauce to seep into the egg as well, enhancing its flavour two fold. Slightly crispy around the edges but totally juicy on the inside, even my friend who is not a foodie (boo!) and a small eater (double boo!), exclaimed “WOW” the first time she sunk her teeth into this sloppy creation. The Daging Double is a heavyweight contender, extra tender and juicy, perfect for a hungry tummy in the middle of the night.
But the real beauty came just a few months ago to Abang’s burger place when he unleashed his mammoth creation. Dubbed the Monster Burger X, it had all my favourite words (Monster and X) and everything I could wish for in a burger. Everyone can easily recognize the Monster Burger, simply because it is what it is…a monster of a burger. Nearly twice in width and length of a normal Ramly burger patty, the Monster Burger combines the taste of a gourmet burger, delicate and refined, with the smokey tones of an excellent street grilled burger. The patty has an altogether different taste which you will have to try for yourself.
Monster Burger has twice as much 'sayur', twice as much as sauce and definitely twice as much bite, because it can easily replace a meal. You can have the Monster done in any way you want as well, be it special, cheese or special cheese. The patty is so big that for the 'Special' version, Abang actually needs to use 2 eggs. The patty has a genuine beef taste and way juicier compared to the-run-off-the-mill Ramly burger. If you are a monster, you can opt for a double Monster, which is only RM13, still affordable compared to other burger stalls.
Many of my friends have tried Abang’s new creation the Monster Burger, and all of them have the same to say, it is better than most burgers they have tasted. One even compared it against a (currently) very popular burger bakar and said it came nowhere close to the Monster, both in taste and price-wise.
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by Edwan S., on Wed, November 14, 2012
Street Burgers
"the Master of roadside burgers..."
To make his famous Master Burger, owner/creator of the stall, Brother John starts off with two Ramly patties, either beef or chicken. On the greasy, hot griddle, he sears the meat, butterflies, and seasons them. To season the patty, he uses a spray bottle containing a brown coloured liquid, we suspect that it's Lea & Perrins but of course Brother John won't confirm. It is after all one of the secrets of his trade.
Using the spray not only speeds up the process but it also allows even distribution of the secret seasoning on the patties. Brother John also adds a pinch of paprika to give the burgers a lil' bit of heat.
Next, he breaks an egg, expertly spreads it around, and places the meat back inside with a slice of cheese. He then deftly folds the egg around the patties. At a glance it does seem like any other Ramly burger special. But then he adds his secret sauce, a sticky, dark, BBQ sauce-like liquid he makes himself ( it's like a love child of bbq sauce and chilli sauce- sweet and smoky ), next, he puts in a short squirt of mustard and a dollop of mayonnaise.
You like eating neat and clean? Forget it here. A hefty beast, this burger is super-sloppy in the best way possible. I cut it in half for an autopsy shot. It was beautiful. The meat, still moist and juicy, sandwiched the cheese slice, making it melt into every nook and crevice on the crust of the patties.
The egg enveloping the patties was thin and delicate, almost crepe like in texture. Below, a bed of crisp cabbage, smothered in some chili sauce and mayo, valiantly tried to protect the bun from the onslaught of juices and sauce above. One bite and you’ll become slave to the Master Burger; the sauce never overpowered the meat, and through it all you could still taste the cheese, the mayo, mustard and egg, and feel the crunch of the vegetables and the piquant chili sauce.
The great thing about this burger is the element of surprise. Each bite is a new discovery. In some, everything comes together to create an explosion of flavours. But once you've bitten off the mustard and cheesy parts, the taste transforms into a normal Ramly burger. Still good but less impressive. This burger teases your taste buds, giving you a blast of amazingness then it pulls back, making you crave for it even more. It was messy, chaotic and definitely worthy of its name. You can't help but surrender to the Master Burger.
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by The Charlie, on Thu, July 19, 2012
Street Burgers
"Great for late-nite munchies..."
Adi Burger has been around since 1997. Most of my friends have grown up with this being their de facto neighbourhood burger stall, late nights hanging about chomping on a burger with a can of soft drink in the other hand. Started by Adi (yes, there is an Adi!), it's now run by his workers who diligently serve up tasty treats for residents and students who abound in this area.
The burgers here are so incredibly popular that Adi sells on average 500 burgers a night during the week and about 700 burgers per night during the weekends. What also sets Adi apart from other burger sellers is his truck, instead of the usual stall, he sells his burger from a modified lorry. He decided to use this set up because when he applied for his business licence, he was also required to get a lorry so he combined both requirements and the burger truck was born.
Here's the deal: you can have the burger 3 ways. There's option 1, where you order it to take away. Then there's option 2, where you get your burgers, fish a soft drink out of the giant orange bin, and sit on the chairs on the sidewalk. Option 3 is what my friends and I usually go for, and that is to get our order to go, but we head to the nearby mamak Silva, a little ways down the road. They usually let Adi Burger customers sit there as long as you order drinks. Several rounds of teh o ais and we're set for hours of good times and good food.
Adi's menu lists out the regular favourites of beef, chicken or lamb burgers, and chicken hot dogs. They also have lighter snacks like chicken nuggets and fish balls if you don't feel like gorging on a burger. The thing about this stall though, is that the guys here do everything with a little twist. First of all, their burger patties are more crispy than juicy. This is because the patties are split horizontally in the middle to speed up the cooking time, giving the edges a good bite. And if you order a special, they don't wrap the egg around the patty. Instead, they fry the eggs in ring moulds and pop them in the middle of their split patties, which makes for a yummy squishy burger. Adi also adds his own seasonings when he's grilling the patties, this secret blend of spices makes his burgers even more special. Plus, every Adi burger comes with a healthy squirt of black pepper sauce along with the usual chilli sauce and mayo, zingy!
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We were fascinated and inspired by this massive burger awakening. So, we did some research and decided to make our own mega burger. Sesame speckled buns, patties and even a special sauce. Yup, we've made everything from scratch. The result? A double-patty burger so good it can give a certain famous clown's burgers a run for his money.
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by Edwan S., on Thu, June 28, 2012
Street Burgers
"Their burgers are massive!"
Hype: is it friend, or foe to a food joint? Well actually it's a bit of both. See, just the right amount of hype will spread the word around and bring in the crowds. Too much however, and one risks disappointing said crowds. Try googling 'burger bakar' then you'll start seeing a number of new upstarts who are grilling their burgers. Burger Kaw Kaw is one of them. The business was started by two burger-lovin' individuals, Mohd Faizul and Nini Haznita. Their burger empire have expanded and now they have branches in Puchong Utama and Taman Dagang along with the original stall in Wangsa Maju.
The stall in Wangsa Maju is located in Section Two along the main-road. You won't miss it because of the unbelieavable lines. Ah yes, I've been hearing rave reviews and tales of a street-burger unlike any other. Of big, chunky home-made beef patties piled-high and mighty. Each patty weighs 175 gm and these are all made at their own meat production house in Desa Melawati. More than anything else, I've been hearing about the lines forming at this place: people queue up for up to TWO HOURS to get these burgers! This waiting time doesn't seem to deter people from coming here because Kaw Kaw still manages to sell more than 1,000 burgers every night.
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by Farah, on Mon, March 26, 2012
Street Burgers
"Let's get sloppy..."
When the fast food craving strikes, nothing will curb it quicker than a greasy roadside burger. Once you've given in to the call of processed food, why don't go all the way and tuck into the messiest burger available in KL? When it comes to burgers, Om's are the sloppiest burgers you can find and they're still going strong after 27 years of being in the business. If you don't mind your patties fried in a pool of oil, drenched in margarine and topped with generous amounts of mayo and sauces, then Om is your place. Humble and unpretentious, Om Burger is an ideal supper option if you're looking for a late night grease fest. Just don't tell your doctor or he'll ask you to go for a heart check up. Sinful and loaded with margarine, you know that it's bad for you but it is so delicious that sometimes it's just really hard to resist.
They have fans as far as Singapore so there must be more to their burgers than just a whole amount of grease. A customer even bought 50 Om Burgers to bring to his son who was studying in Bandung! This just shows how famous these burgers are. The friendly 'Om' (which literally means 'uncle' in Indonesian) is the master griller. He helms the grill until 3 am and then his son will take over. The stall is a favourite among denizens of the night because it opens from 8 pm till 5 am every day. You can see how popular these burgers are from the stacks of patties and hot dogs on the side of the grill, ready to be made into burgers for eager customers.
You can't get more decadent than their burger 'Special'. First they crack an egg, spread it out on the grill like a really flat omelette before adding a slice of cheese and finishing it off with the burger patty on top. This grease soaked combo then goes to the final assembly stage where the patty goes on top of a bun with huge squirts of mayo, sauces, a sprinkle of shredded cabbage and then it's wrapped up in paper ready for you to 'tapau'.
Surprisingly their hot dogs are gaining more popularity compared to their burgers. Bigger and longer than most of the other burger stalls in KL, the hot dogs are filled with cheese so when you take a bite it oozes out filling your mouth with salty cheesy creaminess.
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by The Charlie, on Thu, May 26, 2011
Street Burgers
"The onion and cabbage add something special..."
It's a quiet night in a quiet neighborhood. A leafy, hilly area, with cosy little houses whose lights are starting to switch off one by one. (It is getting pretty late, after all.) It feels like Petaling Jaya. It looks like Petaling Jaya. But there is a hint of salt in the air. You're about 300 km away from Petaling Jaya. This is Tanjong Bungah, Penang.
Being so far away from home really gives you the munchies. My road trip partner and I are driving towards Feringghi looking for an appropriate roadside stall when we get a text telling us about an awesome burger van in Tanjong Bungah. Greasy goodness and ocean breeze? Wild horses couldn't keep us away.
This unnamed burger truck has been around these parts for about 30 years - yes, since the 1980s! The Australian RAF were in the area and were their main clientele until the army moved out in 1986. Now the truck sits on Jalan Sungai Kelian, down aways from the Esso station, across the road from the fruit stalls. They sell what appears to be run-of-the-mill street burgers, until you peer a little closer. A veritable mountain of fried onions and cabbage are on standby on the grill, and this, my friends, is what makes their burgers.
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