These crab cakes are full of delicious crab meat and minimal everything else. So what you get is crab cakes that are fully flavoured and with nothing to get in the way of its taste. Briny, fresh and addictive, make these for a great light meal or starter. More »
"Great value South Indian cuisine!"
The Indian food scene is mostly dominated by Mamak shops or banana leaf restaurants. And let’s face it, despite good food, those places are hardly have good ambiance. To get that, you’re talking high end Indian restaurants in KL. But that could change if Chennai Xpress has anything to do with it. Chennai Xpress is a small Indian restaurant in Damansara Perdana that’s been around since the beginning of the year.
These sliders (mini-burgers) are so easy to make and take less than 30 minutes from cooking to eating! Braised peppers add a nice acidity to counter the richness of fresh salmon and the honey mustard mayonnaise. Put this on a table for friends or family and you’re sure to the plate empty in less than the time you took to cook it! More »
It’s not always you see black coloured pasta, right? Well we made our own squid-ink pasta and cooked a great aglio olio with garlic and chillies. Simple and very satisfying. Don’t worry if you’re not bothered to make your own squid-ink pasta: this recipe works great with any pasta you buy too. More »
It's Nasi Lemak Monday again! We're featuring one of our I EAT NASI LEMAK 2014 Heroes this week...
Sometimes life hits you hard and it's up to you to get back up. Imagine suddenly losing your job and having to start all over again. That's what happened to Mr. Bahrin and his wife, Pn. Hajar. They had to scramble to get back on their feet. Then lo and behold, a silver lining appeared... in the form of nasi lemak. Mr. Bahrin cooking his sambal. Good sambal needs hours to cook.
It all started when they couldn't give pocket money to the kids to bring to school. Instead, they made nasi lemak as a packed lunch. When their kid got home, a strange thing happened. "Our child said the friends wanted the nasi lemak and 'ordered' it. So we agreed," said Mr. Bahrin and Pn. Hajar. So the next day they made some extra nasi lemak. A few packets soon became 10...20... 30! That's when they decided to turn it into a full fledged business. And thankfully, their nasi lemak, now branded BK4 (Bandar Kinrara 4) is doing well and supplying to various places.
There's an almost retro look and feel to their nasi lemak. The rice is tasty and crumbly with a deep red sambal that takes them hours to cook. It's not too… Continue reading »
This year, friedchillies.com declared that World Nasi Lemak Day will be the first Sunday of every November
. On this day we aim to get everyone who is Malaysian or a Malaysian food fan to EAT nasi lemak. This can be achieved by either cooking it at home and inviting friends over, going to your nearest Malaysian restaurant and ordering it up or even running your own nasi lemak event.
We are happy to report that there were numerous nasi lemak activities around the world. Caroline (our host for Simply Caroline) from her kitchen in L.A. whipped up some nasi lemak with seriously spicy sambal. Get steamy in the kitchen with Caroline
You can check out the full, delicious video here.
While our friend Yoshi from Tokyo went to his favourite Malaysian restaurant for some nasi lemak! This is taken in Restaurant Malay Kampung
in Tokyo. Yoshi says oishi!
And then we had lots of people from all over the world, cooking, eating and spreading the… Continue reading »
This is an all time favourite lauk for many Malaysians when it comes to mixed rice. Heck, it was a hot seller with nasi lemak at I EAT NASI LEMAK 2014 too when two vendors from Lenggeng, Negeri Sembilan brought it to the event. Easy to see why: it’s cheap (ikan keli/catfish is one of the cheapest fishes you can buy!) and damn tasty. So of course we had to make our own. More »