Jackson's Burger in Section 14 PJ has been around for decades but it was only recently that I came across this gastronomic find. Run by Mr and Mrs Han, many might wonder how did the name "Jackson" end up in the equation. No, the couple are not ardent fans of the late King of Pop. But they do flip hundreds of those juicy burgers every day of the week.
The Hans" business partner, Jackson, started the burger stall in the 70s but has since moved away and left the couple in charge. I was quite pleased when I found that I can come here for lunch. Yes, they only open during the day from 11am to 5pm (provided it's not raining). Needless to say the Hans are giving Ramly a run for his money. The plus side of Jackson's burgers is that they not only have chicken and beef patties, but crab and fish are also tossed on to the grill.
While you might think the patties are your garden variety, factory mass-produced meat, I have to regale that they are actually not. The source of the special home-made patties is however unknown. The van is parked under a tree opposite two houses along Jalan 14/29 in Section 14 and plastic stools are laid out for customers to go al-fresco. While enjoying my crab cheese burger topped with fresh onions and cucumber between two toasted buns, the lunch crowd started coming in for their feed. You can also choose to add egg or cheese with your burger. Canned drinks are also available to quench your thirst. Mrs Han's cool composure was endearing. She handled the grill while Mr Han took the orders and did the packing, with a bit of bickering thrown in when one of them messes up. More »
Ok let's face the facts, as wonderfully delicious as nasi lemak is, it's terribly unhealthy. This is mostly due to the rice that is cooked with santan and the ikan bilis that is fried. So this got us thinking, if we could eliminate the unhealthy elements could we create something that tastes just as good?
Right, first on the menu. When it comes to the plethora of horror characters none is hungrier than the zombie. All they do is shuffle around looking for some brain to slurp. And though one of my mates has a point in saying,"there's no redemption in a zombie film,"I beg to differ.
Of course the Romero films are the classics, my favourite… More »
Having studied in York in the twilight of my teen years, I discovered that I have a soft spot for Yorkshire pudding. In York they sometimes serve it giant-sized, about the size of your plate with sides curling over to contain the ridiculous amount of gravy poured inside. It's like a Yorkshire pud bowl with gravy soup. The crusty exterior is crisp yet tough enough to hold liquid while the inside is soft, doughy and because traditionally its supposed to soak up meat drippings, always has a hint of beefiness. It was delicious and decadent. So for me a Sunday roast is never, ever complete without Yorkshire pudding. To my delight they make the puds fat and large here at Chinoz, just by the roast counter so you can take as many of the little beauties as you desire.
Chinoz serves its Sunday roast buffet style and let me tell you this, it's very, very good. I always loved Chinoz's buffets. I used to go to its Ramadhan buffets which was good value with just the right amount of choices. Everything was usually good. Now, they have a breakfast buffet too with free-flow continental breads and cereal plus a hot egg dish and something local. I like the fact that Chinoz manages to bring the mass appeal of all-you-can-eat into a more refined surrounding and on top of that... Do It Well. The Sunday Roast buffet starts off with soup, it was chicken chowder last Sunday and was delicious. I can imagine how good a clam chowder here would be.
Then there's a nice array of appetizers like sashimi, some sushi rolls and tasty salads like eggplant in oil, salmon gravalax, green bean, mozzarella basil and so forth. Even their humous is good with soft pitta. You can eat well just at the appetizer table. However since we are here for the Sunday roast, contain yourself and attack the meat.
I want to blog a bit about the recent 'hoopla' when our Tourism Minister Dato Sri Dr Ng Yen Yen said that we needed to protect our food heritage. This came to light when someone posted a thread on FriedChillies on some news coverage about this. I thought that it's probably best to wait until the heat has died down a little before putting this up so here it is. You see, if we Malaysians are really interested in getting people to know about our food on a global basis, this will be a more like a marathon instead of a sprint. So a month or two worth of delayed posting I think would not matter much.
Firstly, it's about time we heard kick a** statements like this from our Government instead of being all 'lets try to negotiate and see'. Sometime we have to take the bull by its horn and not worry about what comes out the other end of the horn, usually down South. I would like to personally thank our Minister of Tourism for such a bold and brave statement. Timing is a bit off but nevertheless, I am glad that she said it and took a stand. We have been waiting for this for 5 years! Yes my friends, if you have followed us that long (we've been around since 1997), you'd know that we were so pissed off that Anthony Bourdain passed off OUR Ampang Yong Tau Foo as Singaporean that we wrote that in the first edition of the FriedChillies Foodsters Guide. That was in 2005. Continue reading »
It's been a great month for foodies in KL with MAHT2009 now in full swing! This is the video page for the event. We will be posting up short vids of chef interviews, cooking vids and event summaries so that you can catch up with some of the events you have missed. Video Updates will be frequent on this page so come back often. More vids from Chef Shukri, Sabri, Riz, Chumpol and Singing Chef Hendra coming your way!
I’ve always toyed with the idea of becoming a vegetarian for health reasons but then almost as immediately as the idea comes into my mind my thoughts always sway to juicy burgers, hearty beef stew, char grilled fish, and succulent roast chicken. I however try to strike a balance and during the weekdays when I cook it’s usually vegetarian which is a bit hard on my boyfriend who cannot eat a meal unless it’s got some kind of meat in it or at the very least a can of tuna. To him a meal without meat is just not filling enough.
But like I said, at Kechara Oasis there's all kinds of mock meats made to resemble anything you might get on a Chinese restaurant menu. Would you like some crispy duck? A whole roasted piglet perhaps? Stir fried beef? Or how about some seafood? They do it all here and try their best to make it resemble the actual meat in texture and in flavour.
We spied petai-fried rice on the menu and knew immediately that we had to have it. We were also recommended the sweet and sour mushrooms, amdo yak beef, sautéed cuttlefish, Tibetan momo, and the mango fish. The petai fried rice was spicy with the unmistakable pungent fragrance of the green stinkbean. It was delicious, and I don’t usually eat rice in general but I had 3 bowls of it.
The sweet and sour mushrooms remain very crispy despite being in the thick sauce. This goes very well with the fried rice. The amdo yak beef is cooked in a dark sauce with dried chillies, this mock beef has a bite to it giving it a realistic texture resembling tender beef. The cuttlefish also has a realistic texture to it being a bit slippery and chewy, it’s also cooked in the same sauce as the beef.
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