Food Articles

Perfect Pumpkin Pie

by Aida Azizuddin, on Tue, December 22, 2009
Like anyone, I am not against taking short cuts in the kitchen. I might make a dough from scratch but use filling from a can- nothing wrong with that. Or I'll whip up a white sauce full of thyme and rosemary, add chicken and stuff it in a ready made puff pastry. For pumpkin pie, making it from scratch is satisfying but if you don't have the time, you…   More »

Gastro News

Twitter Contest with Nigella and Willie

by Adly, on Tue, December 22, 2009 - 1:19:38 AM, 3 comment
We're having a twitter contest! No need to retweet, no need to follow anyone. All you need to do is tweet to us an answer to this question :


Some simple things you have to note:
1. Closing date is 24th Dec NOON! Winners will be announced in the FriedChillies Twitter by 5pm 24th December 2009. Winner win a book by Willie. Runner up wins a book by Kylie Kwong. Winner must hv address in Malaysia.

2. You do need to retweet the above message but inorder for us to track your answer, just need to put a #fcxmas hashtag AND

3. Best three tweet answers wins a book each!

4. Have fun!

5. Sample answer will be something like this :
My mom's char koayT bcoz its so gud I'll get two presents! #fcxmas reading »

Where To Eat


by Alexa P., on Mon, December 21, 2009

"Food till the wee hours in cosy surroundings"

Leonardo's situated in the leafy, quiet row of Jalan Bangkung boasts a Dining Room and a Wine Loft. The dining is cosy and the loft, airy and cool. Quipped as 'the thinking man's bar' (apparently there's a book and movie club here on some nights), upstairs is lovely for a chilled out drink with a 3-piece and tower views from the balcony.

But today we are focused downstairs. I started off my meal with a tall cold glass of Weihenstephan Kristallweissbier. It’s a mouthful to pronounce but then again who cares when it tastes so good. This light German beer is fruity and filled with flavour…a great accompaniment to the two appetizers we started with…the Portobello Bacon and Crispy Anchovies and Bacon. The Portobello mushrooms are stuffed with bacon, tomato and cheese and then baked till melty and golden. Make sure you eat this while it’s still hot and the cheese is gooey. The anchovies and bacon are mixed into a batter then breaded and deep-fried to form little balls of goodness. This makes for an interesting match that you don’t come across very often.

The pork knuckle platter here is perfect for groups. It comes on a wooden board and has a very beautiful crisp layer of skin on the outside but tender on the inside unlike many places that make it a tad dry. It is served with applesauce, mushroom sauce, and mustard. I personally like mustard with my crispy pork but I’m told that the mushroom sauce is a favourite here. On the slower nights they tend to make about 18-20 knuckles and on weekends even more as this is a popular dish on the menu especially among the groups who want a few drinks and something meaty to nibble on. Our table of four barely made a dent in this so there’s plenty to go around.

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Food Articles

Christmas with Chef Celine

by Alexa P., on Fri, December 18, 2009
The afternoon I spent with Chef Celine was one that I will treasure for years to come. She taught us a lot about the Cristang people and their food, this amazing woman has a wealth of information to share. Chef Celine is Cristang, but is quick to correct those who might automatically assume she has Portuguese blood. "When many people think Eurasian…   More »

Where To Eat

E & O

by Honey, on Tue, December 15, 2009

"Full of spice-soaked head and okra"

E & O is a fond fish head favourite and even though we were there a little after lunch, there were still tables full of people licking their chops, loosening their belts and generally postponing their return to various office desks where no doubt a curry-sweat siesta will ensue. Everywhere, there were signs of fish head massacre, piles of bones and curry stained utensils and napkins.

The place is basic and hot but there's an air-con area. Somehow eating fish head curry at an air-con area seemed kinda wussy so we found a table near a spinning fan and ordered up the grub. They have all sorts here from jumbo prawn curries and giant squid to a selection of fried items. But we are here for some head...

So one large ikan merah head in a dastardly deep brown curry sauce. "I cop the eyes," our burger dude grinned and proceeded to demolish the top part of the head. This man is a 'head' machine, watching him eat fish head is like seeing a killer whale pulverise well... a whale. I managed to get some fat cheeks. The flesh is nice and firm and there is a lot of it. However, the fish is not as fresh as it can be, there is a hint of yesterday's catch. To me fresh fish will squeak between the teeth, this one merely flaked. Still, the curry comes up trumps. It is riddled full of spice-soaked lady's fingers and tofu and thoroughly addictive. So I can see why this place has stood the test of time, the curry is slurp-worthy. It was so good that we took the extra gravy home.
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Where To Eat

Planter Jim’s

by Aurora J., on Sat, December 12, 2009

"Treasures for the steamboat include lobsters..."

You know a restaurant pulls out all the stops when you have your individual pots for steamboat. If you are feel icky about sharing the communal one, then Planter Jim’s in Bangsar’s famed Telawi area is the place to go. The owners are Ek and his wife Mei Li who have been in business for 12 years. They were among the first ones to set up their business in Bangsar back in 1997.

The interior is tastefully decorated with Asian-infused paintings, depicting the cultural richness of the Far East. There is also a well-stocked bar and mini cigar divan for those wanting to unwind after a hearty meal. Guests can choose to dine at the al-fresco area while enjoying the surrounding nightlife of Bangsar.

The new addition of steamboat in the delectable Thai menu is of course a good move to add some variety. They even serve up exotic items such as oysters, crabs, lobsters and more. This is a good place to entertain your guests on a more refined level of steamboating, which is where the individual pots come in handy. Among the seafood treasures for the steamboat include whole live Australian lobster, Sri Lankan crab, fresh king prawns, fresh Australian Black Lip Mussels, live Australian oysters, kingfish, tropical lobsters and rainbow lobsters. The steamboat sets even come with starters and dessert.

I tried the Seafood Steamboat Set priced at RM55. The starter comprised of Chargrilled Rib Eye Skewers – northern style grilled rib of beef marinated with lemon grass and spices on skewers and served with peanut sauce. The meat was succulent and the lemon grass had an interesting and distinct flavouring. The classic style Tom Yam prawn base broth came with prawns, squid, fish balls and fish slices, tofu, mushrooms, Chinese cabbage, vegetables, noodles and eggs. The basic Meaty Steamboat set costs RM39 for a minimum of two people. If customers want more exotic items like the lobster and such they of course have to spend more.   More »

Food Articles

7 Edible Gifts in a Jar

by Alexa P., on Fri, December 11, 2009
The yuletide is near and what better way to spread Christmas cheer than by whipping up a homemade edible gift for your loved ones? It's a great way to save money while still giving them something from the heart. Here are 7 edible jar gifts that are sure to delight:

1. Pickled Snacks
Pickled veggies always look very pretty…   More »


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