"What? Can't go to New York and not go the Katz!"
Think of the homemade salami, the melt-on-your-tongue pastrami, matzo ball soup, tender brisket and stacked Reubens. Okay we admit, first time we tried to find it, we got lost. It was at night, Soho was distracting and we hadn't slept for 30 hours. Then second time we got mesmerized by Whole Foods and forgot our main intentions. And finally, third time's the charm.
Katz is not only one of the oldest delis in Manhattan (since 1888, yesiree) it was immortalised in Continue reading »
"The sambal belacan here is good"
Restoran Hatinie is always worth a visit even after Ramadhan is over. During that time it’s got a sinful range of dishes to choose from, including kawah dishes as well as the different perciks. But let’s start with the basics for those of you with the inner kampung soul: the sambal belacan is good. The texture is just right, not dry and clumpy, and the belacan is not too strong that you feel you’re eating belacan on its own. More importantly, it’s got kick. (Read: reasonably pedas).
And what better way to enjoy a side dish of sambal if not with fish, right? Ya, what do you feel like having? Salted fish? Fried fish? They have both, each with several selections. If your inner kampung self is feeling really kampung, we recommend any of the salted fish or fried kembung rebus with plain rice. Although, the bawal is also yummy juicy and has the right kind of crusty kunyit coating over it. Or, if you’re into kettle “spare parts”, they also have fried lungs and liver.
While for some anything durian based should be banned from existence, there’s sambal tempoyak here and it goes down well with many of the patrons. If your taste buds are kinky like that, whack some onto your rice and mix it all to mush. It seems that’s the only way to have it.
Those big on ulam – or if you’re half rabbit – Hatinie is the place to go. The ulam spread is probably one of the best in Klang Valley, no joke. We recommend ulam raja for amateurs and the tenggek burung for those looking for a slight citrus-y zing. For the latter, be sure to pick the young shoots. These are smaller leaves and are slightly light-green. The young shoots aren’t chewy, so you won’t feel like you’re eating a mango tree.
New York in October is almost blinding. The sky is Faberge blue with hardly a cloud and weather crisp enough to take a bite out of.
We went to film Malaysian restaurants in the Big Apple. Slogging through the fuzz of jet-lag, the long subways rides from Queens to Manhattan and people in a hurry we still managed some time to visit Saveur Continue reading »
"Make sure you have the thicker than sin qahwah"
Meandering around to the back roads behind Jalan Ampang, I was astonished to find that it’s now a little bit Arab. No less than three Arabic restaurants have sprung up in different degrees of deco and brightness.
One, that is quite full of people is flooded with fluorescent light. The other though slightly dimmer, is still a little too bright for me. I confess I do like my Middle-Eastern restaurants smoky, dark and a little mysterious. Andalus has the most ambience of all three. It is also apparently where some of our Arab friends come in order to have affordable and half decent Arabic food. So this is where my friends and I decided to grab a seat and start the night by ordering a mint shesha (rather cheap at RM13.00 with limitless coal).
Happily when the homous tahina came, we found it to be delicious. It was creamy and fragrant with good olive oil. Pita bread came in plastic bags to keep the moistness. Even before we ordered anything else, the homous was all gone. We washed this all down with a tall glass of limejuice with mint. Have it without the sugar syrup as the sourness is more refreshing. Perusing through the menu we decided on a Chicken Briyani and the Atlas Lamb, which is a tagine of lamb cooked with preserved lemons, prunes, almonds and sesame seeds for the next phase of the meal.
Expecting the conical shaped claypot tagine I was amused to find the lamb served in a flat dish. Apparently, this is how they emulate tagine-like quality by using a flat claypot dish (not unlike the ones we put under our plant pots to collect water) and then a glass lid cover to keep the flavour in. This they bake in the oven and wallah! Tagine- Arab Malaysian style. I suppose tagine pots are hard and expensive to come by in Malaysia.
Are are looking for the perfect side dish for the Roast Rack of Lamb you did earlier? How about some potatoes. Aida shows Zamil a simple technique when to put the potatoes in with the lamb so that they both cook at the same time. Less waiting.. more time to eat….
You’ve always salivated over that rack of lamb sitting quietly behind the chiller everytime you hit the supermarket. Salivate no more. Aida will be teaching Zamil how to roast the perfect rack of lamb complete with crust and all. Fire up the oven. It’s time for you to bring some rack home…