Since I was a child, I have always viewed every different festive occasion and cultural custom with great interest. I love Christmas, the lantern festival, Deepavali Continue reading »
"Caramelised patty with generous kimchi on top"
So back to the topic at hand. I’m not a huge pork fan. I’ll eat it, and even like it, but it’s not something I specifically crave aside from the usual crispy bacon on lazy weekend mornings. This is why I was a bit skeptical when my friends wanted to try out a place famed for its pork burgers.
At first glance of the menu I saw that every item was pretty much pork, topped with pork, with a drizzle of pork served with pork on the side. It was almost difficult to make a choice as there were burgers topped with bacon and chilli con carne, burgers topped with petai, sambal, and chilli con carne, and even pork burgers topped with seafood. This is not a place to visit if you’re on a diet because everything screams pure indulgence. I was at a loss for what to order because it all sounded so interesting and I was saved when the chef came over to announce the off the menu specials. I didn’t hear anything past “the P9 a pork burger marinated with bulgogi sauce and topped with kimchi”. Korean food is a favourite so I placed my order and got a few sides for the table to share and eagerly waited.
The orgasmic mashed potatoes and the sautéed shitake mushrooms made their way to the table. Orgasmic indeed! The mashed potatoes are creamy and lumpy at the same time with parmesan cheese, topped with crispy bacon, caramelised onions and doused in a cream sauce. The moans across the table pretty much summed up how I felt about this dish…delightful! The shitake mushrooms are sautéed in olive oil, garlic, bacon and parsley. These too make a wonderful appetiser.
Sometimes I run out of ideas of what to cook at family gatherings. Although this is hardly a problem. My sisters are more than happy to suggest new things that I can try out. I'm the sort of person though who needs time to get to know a new dish. If I haven't tried it before, I like to spend some time with it in the kitchen figuring out ways to make… More »
The fasting month is long gone, but we’re still making up for it by eating to absolutely excess! With all the Raya goodies like Rendang, Ketupat and those sinfully delicious Raya cookies and cakes, only a fool would not have gained a pound or two, although in most cases it’s probably more! So if you’re starting to feel sluggish and a little guilty… More »
"Crispy outside, oozing with goey cheese inside"
From the outside, the restaurant is nothing much to look at, it looks like a small café, even slightly run down. Inside it is simply decorated, with cosy lighting. It’s very empty tonight; only 2 other tables are occupied, so we pretty much have the restaurant to ourselves. The owner himself is ushering us in and we’re all excited and chatty, we’re here to celebrate a friend’s birthday so we’re ravenous and looking forward to some good food.
Everything on the menu sounds quite fancy, for starters there’s fresh garden salad “Mimosa”, Escargot a la Suisse, and somebody at our table is insisting we go for the Cheese ‘Malakow’ and the Raclette, so we order those two to share. The Cheese Malakow is described on the menu as “deep fried swiss cheese” and the Raclette is “hot slices of swiss cheese” so I can’t really tell what we’re going to get.
When it arrives, you can definitely tell the difference. The ‘Malakow’ are deep fried cheese puffs, crispy on the outside and oozing with deliciously gooey cheese on the inside. There are 4 pieces and the puffs are quite large, so this is a pretty good starter to share, but a little pricey, around RM20 a plate.
The Raclette is a plate of melted cheese, literally, served with a side of pickles and boiled potatoes. The taste of the cheese is a bit too strong for my liking, and leaves a bitter aftertaste in the mouth. I’ve heard that the steak here is really good, so I go for the sirloin steak with mushroom sauce. They have some interesting sauces here, like the Mussel Herb sauce, which another friend orders. We’re also having the grilled chicken with pasta and mushrooms, and the dory fish with green pepper butter sauce.
"Come here for killer fish curry"
The best thing about going back for Raya is you get to cruise around all your childhood eateries and gorge to your heart's content. Let's face it after 2 days of ketupat, lemang and everything rendang your tum would be hankering for other kinds of fare. Being an Ipoh girl this is when I hunt down my chee cheong fun haunts (I had 3 breakfasts on 3rd day Raya + a Funny Mountain Tau Fu Fah), make pit stops for apom, taugeh chicken and hor fun.
"What? You ran out of roti canai?" It was barely 10.30am. Sadly the reality of coming back for Raya is that everyone has the same idea as me. Food runs out FAST as those who were deprived of daylight eating descend upon favourite eateries with the tenacity and demolishing power of ravenous locusts. At about 8pm, most taugeh chicken shops would have run out of chicken. I once queued for 2 hours by the ditch at Merdeka Garden for a bowl of kari mee in the dark. Man, what are these people doing in my hometown?
So thus M. Salim, a favourite place of mine for a roti canai fix with fish curry ran out of roti. "You can have tosei and briyani got, but you have to wait 10 minutes," the server grinned. So I ordered tosei changing my order last minute to chapati (only to be the told the last one was snapped up moments before). Fine... tosei with curry then because folks, the fish curry at this place is damn fine. It's the right thickness, not too oily with firm ocra and slightly mushy eggplant. Because the fish curry here is so popular too, you pretty much get it fresh most times of the day. It's slurp-worthy and with a bit of roti to sop up the gravy, I can drink it like soup.
Yes it's the silly season where for some odd reason, you enter a shop completely thinking you are going to be sensible and then... you buy this... Wajik durian, gooey and lovely... yummers
And some of this... How long does it take to strip meat to make a whole bushel of that?
Then you poke your head for a while at a stall that has basins of rendang and spicy, sticky acar buah (a dish that doesn't make sense to me except at old school weddings and Raya.) Mari-mari, Opah punya spesel acar buah!
And you come out with tupperwares of acar and rendang and dodol, tiny wrapped perfect to pop in your mouth or in 1kg packs. Let's not even get to the mind-boggling array of kuih raya on offer! Check out the pointing finger in case you need to know what you are buying
I also like the fact that you can indulge in ketupats and rendangs way before Raya. Somehow when Raya rolls over, the abundance… Continue reading »