Have you ever tasted tandoori chicken prepared and cooked by someone who used to teach a lot of the tandoori cooks in KL? Well…. meet Uncle Aru in Ampang and have a taste of his tandoori. Find out from him which part of the chicken Europeans prefer. Anyway…. we like anything Uncle Aru makes….
"The first sip tickles you with flavour and creaminess"
Sipping rich Cham and crumbly soft roti bakar is the peak of happiness, especially if you add on two perfectly cooked half boiled eggs. Sublime is the word. To some, this might be a past time thoroughly enjoyed by our grandfathers as they watch the world go by over their cups of white coffee. However, the more I indulge in it the more I understand how precious old school kopitiams are.
People watching is interesting, but couple that with a pre-war structure and design that hasn’t changed for more than half a century, somehow you start drifting to another dimension and everything just tastes and feels better. Despite the vibrant and bustling atmosphere, the light floating scents of charcoal toasted bread intertwined with rich grounded home roasted coffee somehow makes this a laidback hangout.
Stepping into the premise, the urge to find a quick seat is suddenly essential. Ordering is fast while waiting is painfully aggravating. You are surrounded by spoons stirring, lips smacking, bread crumbling, egg cracking, forks colliding with spoons and the sound of people eating! The noise suddenly magnifies the wait suddenly, your tummies growl. Then clang! A froth-filled ceramic cup hits the wooden table and then it is just between you and your coffee. The first sip is so rich with flavours and full bodied creaminess that it trickles pleasure as it flows down into your tummy leaving a warm fuzzy feeling in its wake. Caffeiene buzz? Pfft.. I wave in dismissal. It is just pure simple pleasure that you get from a cuppa here.
In a small town called Chemor, just 25 minutes away from Ipoh lies Samy Restaurant. On Saturday, it’s like the entire Indian population of Ipoh is here. It’s that famous! Fresh curried mutton, fried chicken, turkey korma (yes, you heard me right!) and paya bakau crabs are there for the taking… if you can get to it before the rest of the crowd! Watch Riz Ainuddin eat his way through in this episode….
In Street Chows this time, Baki is ravishing sticks after sticks of satay somewhere near KLCC…. thick and chunky skewered meat grilled over charcoal fire never looked so good…..
"Cuppacakes! They're small and twee and fills you with glee"
Sneer all you want at roadside burger stands. Every time I see one, my heart warms to see the usually young proprietors at good honest work instead of illegal racing, mugging and bumming out at shopping malls or Starbucks. Similarly uplifting are stories about young 'uns fresh out of college who are bucking trends in novel, out-of-the-box ways.
That was the one thing about +wondermilk that first struck me. The staff was barely-weaned babes who look like they just tossed off their graduation robes and mortars - and yet are exhibiting signs of eccentric, creative and flighty genius. Nothing about the exterior gives any hint of what lays inside.
Fairy-tale whimsy abounds in what looks like a refurbished living room. Bare brickwork. Tables with water-pipe legs. In a corner stands a glass-panelled cabinet with a selection that can be classified as boho grunge. No ornate faux-baroque inspirations ala Casa Impian. These kids are channelling Gauguin and Gaudi into a high-end final year art and design project along the edges of Damansara Uptown.
"Think of thick doorstep chips soggy with salt and vinegar"
How magnificent can a fish and chips place calling themselves ‘Magnificent’ be? Well, at this place, it can be pretty magnificent… expensive... but magnificent. For the KL expat-Brit missing his traditional stodge and fry-up, the MFCB is certainly the place for them.
Located amid the bustling and colourful eateries along Jalan Changkat Bukit Bintang, the MFCB offers fast, friendly service in a relaxed pub style environment. A cleaner and more cosmopolitan version of the British ‘Greasyspoon’ , the MFCB dishes up hearty portions of crunchy battered fresh fish – (choices include Dory, Barramundi, Cod and Salmon) complete with doorstep-thick chips. It even comes with a paper wrap lining to give it a more authentic look.
For added authenticity, you need to generously drizzle some vinegar and salt all over the fish and chips and wait a little until the chips at the bottom gets a bit soggy. Have them with the crunchy fish batter. Folks, do not confuse breadcrumbs for batter. Real fish and chips use batter. That's what makes it crunchy and British. Breadcrumbs just makes it Malaysian…. Anyway, cod or snapper is our favourite selection for fish. They do serve salmon but we don’t know whether this is a great fish for fish and chips because salmon is best cooked over low heat. We heard that a chef elsewhere actually cooked salmon at 39 degrees celcius and it worked. Theoretically then, does this means that you can have an bad fever and cook salmon on your belly? Well, the mind wonders…
We got Gaby’s Mom in the house with six brand new easy peasy recipes for busy people on the go. We start with one of her favourite snacks, passed down from her grandmother… We call it Gaby’s Mum’s Grandma’s Chicken Liver Pate .. that’s a mouthful! Click the play button and snack on the video…