Now you’ve tried our chocolate cake and perhaps got her to eat it and then some. Or perhaps you need a bit more encouragement and tips. At the Foodsters’ HQ we’ve been busy experimenting with a few things. Check out below for 5 simple ways to use chocolates as a means to seduce.
1/ The Chocolate Tongue.
So simple and effective.… More »
The prices of nasi kandar, teh tarik and roti canai are being reduced as you read this. But here's the thing, the price reduction is on a voluntary basis.
Nasi Kandar should go down by 20 sen while roti canai and teh tarik should go down by 10 sen. All you need to do is to check the prices against the price-list in the restaurants. Domestic Trade and Consumer Affairs Minister Datuk Shahrir Samad said its actually an offense for restaurants not to put up a price-list.
This government move is supported by Muslim Restaurant Operators Association (Presma) and the Malaysian Indian Restaurant Owners Continue reading »
"The kuihs here are top notch"
The breakfast of champions for us Malaysians would be...Hold on a minute, there's nasi lemak or roti canai, or toasted bread, or meehoon goreng. There is so much to choose from that it's a wonder that anyone can get to work on time.
There are tons of places serving breakfast in KL. However there will always be one or two special places that you keep going to again and again because everything there is so darn good. It could be that makcik at the side of the road with crispy paru or it could be your favourite kopitiam. And you know that it's good because this is where everybody from all walks of life congregate. It's where people drive battling traffic just to grab some curry puffs to go. It's where after a great night on the town, you stagger for some gossip with your best friend.
Mak Jah Corner is one such place. Waking up extra early one Monday morning I found myself yawning at one of the tables. The place itself is very chilled out with about two rows of tables and chairs. The spread in front of me is not the largest selection I've ever seen but it's got all my favourites. There's nasi lemak, fresh from the cooker with lauks as well as nasi lemak bungkus for those of us who like to eat it the traditional way. There is an array of fried noodles and kuehs like curry puffs, apoms and talam. Right at the end is a guy flipping crispy roti canai.
Now let me wax lyrical a while on the merits of Malay roti canai. This is slightly different from Indian or mamak roti canai even though the ingredients might be pretty much the same. While a great mamak roti canai is fluffy, a Malay roti canai MUST be crispy. It must be round and not oily with a slight buttery after taste. Most importantly, it has to be eaten with thick slightly sweet dhal with a nice dollop of sambal right in the middle.
It is a well-known fact that Aztecs worshipped the great cacao. I imagine- gold hued warriors with impossibly high cheekbones wearing almost nothing grinding elixirs of cacao and chillies, and then downing it scalding hot for courage. I picture that the finest brews, almost reaching chocolate nirvana heights given to plump virgins about to go for sacrifice.… More »
"The fish has a slight creaminess, a mark of freshness"
Is it any wonder that the best seafood gulais (a watery gravy infused with spices and pungent ingredients sans coconut milk) are located down by the riverside. Afterall if you wanted to find fresh river fish, wouldn’t riverside restaurants be the logical purveyors of them?
I remember that when I used to travel around Perak with my dad as a young girl, the riverbanks around Kuala Kangsar is where we stopped for fresh gulai tempoyak ikan patin. Tempoyak, the pungent and almost unbearable gloop of fermented durian achieves its full potential in a gulai. So thus, in Temerloh (where the craze for gulai tempoyak is just as prominent) we needed no instructions either than to head on towards the river.
Warung Mek Afidah was already buzzing with people by the time we pulled up. A rule of thumb- find places where there are loads of people eating. “Try and come a little early,” said my friend. “Then you don’t need to fight as much and food will be fresher”.
Gulai tempoyak is of course on the menu. Here the patin fishes, though not wholly wild are actually reared in the river itself. So even though they are in cages, there is plenty of room to swim around with fresh, flowing water running through ensuring the fishes have a clean, wholesome taste.
The gulai tempoyak in Pahang is definitely a spicier dish than Perak and it gets those sweat glands running. Typically you will be eating it during the hottest part of the afternoon. The gulai gives you heat and mellowness at the same time, a nasal cleaner and appetite opener. Cooked with old cucumber it is a brilliant dish of few ingredients and balance of flavours.
Avanti at Sunway Lagoon is participating in the annual Gourmania held from the 1st to 30th November. Start your meal with the crispy soft shell crab with pear endive. It's done fried like tempura with the salad that tastes a little like Waldorf. Magtagliati pasta, are thick ribbons slightly cooked with braised venison. Before the main meal, cleanse your palates with an espresso sorbet and coconut candy.
Our pick for the mains is the pan-fried veal served like a Swiss roll hugging cream cheese with sundried tomatoes. This is tender and rich. For dessert, there is bitter-sweet chocolate mousse cake and praline ice cream. The Gourmania menu is priced at RM88++ without wine and RM138++ with wine. There's also a second menu for about RM108++ without wine and RM188++ with wine. This menu boasts scallops or baby lobster starters and a tenderloin or dover sole main. Continue reading »
"End your meal with some crispy lotus filled pancakes"
“Okay, grab a prawn by the tail and peel it off like a coat.” So I grasped the slippery tail and slipped off the slick shell. It shrugged off smoothly leaving quivering pink flesh just balanced on the bottom shell. Of course at the same time I was also trying to suck off the juices from the said shell. It always pains me that parts of the prawn that soaks the marinade and sauce is the part that people discard.
The mantis prawns (which looks like a langoustine) came to our table hot and crisp. At South Sea it is fried in butter with scallions, garlic and chillies forming a crunchy exterior. You can munch most of the legs and shell after you’ve sunk your teeth into the soft, succulent flesh. It has that juice dripping-down-your-chin appeal to it. I imagine the skin can make a great bar snack, crispy, salty and addictive. Don’t waste the carapace either, because you can crunch that down too and lick all the goodness right down to the gritty eyeballs.
Earlier we started the meal with some geoduck sashimi. The seafood here is über-fresh since South Sea has a modest array of tanks outside. The weird-looking geoducks were fished out alive before sliced into sashimi. I seldom order geoduck but when I do, sashimi is the way to go. It has the consistency of firm abalone and delicious with wasabi-soy. They also provide a hearty clear broth, where you can dip in your slivers of geoduck cooking it into tender clam pieces. It’s the myriad textures of this deep burrowing sea critter that makes it a popular request at fresh seafood restaurants. The broth itself is good enough to slurp on its own while you await the next dish.
The fish here is simply steamed garoupa, firm and flaky. My sister claimed the head straight away. The fish is fat so the cheeks are puffy and full of meat. The soya sauce itself is delicious poured over rice.