Friends, family and a roaring grill with loads of yummy food on it. Ah, there’s nothing quite like a BBQ get together. But we know sometimes you get flustered: the grill isn’t hot enough, the grill is on fire, is there enough food OMG! Relax
. Here’s our tips on how to hold a stonking BBQ. So break out the drinks and fire… More »
Nasi Lemak Monday this week takes us to Pasar Besar Taman Taman Tun Dr. Ismail...
I love TTDI's pasar. It's clean, organized and full of good produce. As a bonus on the upper floor there are some pretty good makan spots as well. That's where I found Ellysal Makanan & Minuman (absolutely adore the name, so 'no frills'). There was a queue of people and when I checked it out, of course it was for nasi lemak.
Naturally, I ordered one.
The simple ones are always the nicest
The shop has quite a selection of dishes but I always go for fried chicken. The rice is crumbly and light while still packing the requisite 'lemakness' from santan. I loved the sambal! Spicy with a kick but with a gentle underlying sweetness. The fried chicken was also surprisingly well seasoned and tasty. My only gripe is that it was a bit cold when I got to it. The other condiments were fine too.
All in all, a great way to either 1) start your shopping or 2) end it on a high note!
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"A nasi dish fit for a King!"
Nasi lemak is probably THE flagship Malaysian food. Show me a Malaysian that doesn’t know nasi lemak and I’ll show you a unicorn. Seriously it is as ubiquitious as a food can get in Malaysia. Coconut rice, sambal and some ikan bilis, nuts and cucumber on the side. Everyone and anyone would know that as nasi lemak. But that is NOT what Nasi Lemak Royale Kedah is. Names can be deceiving, but that’s not necessarily a bad thing…
It doesn’t matter what kind of burger you like to eat. If you love burgers and just maybe haven’t quite been able to get it right at home, you owe it to yourself to read this. Get ready for the best burgers you will ever eat anywhere.
The lovely and insanely talented Nyonya Chef and spokesperson Debbie Teoh is back with a month-long Nyonya buffet at Chatz Brasserie in Parkroyal KL. This folks is a mouth watering selection of Nyonya dishes, gravies and delicacies that are seldom encountered in even the best Nyonya restaurants. Reason being is that many of the dishes are time consuming and takes back breaking labour to make. Debbie cooks up a fantastic buffet!
Take for instance the Pais Keluak. Many know the fragrant dish of ayam buah keluak made from the fiendish buah keluak. Hard to crack and if eaten raw has enough cyanide to kill. And yet, we make a dish with it. A pais is something like otak-otak except its made entire of the pungent and intense keluak paste mixed with spices with a bit of fish to give it sweetness and wrapped in banana leaf. It's earthy and a little mind-blowing to eat this. Think of it as a combination of black truffles and fugu, first because it's rich and earthy (I think a bit goes a long way) and second because of the amount of effort it takes to make it edible. Well you can try it for yourself. The pais can be ordered ala carte. L-R Gulai Kiam Hu Kut, Nasi Ulam, Sweet Potato Kesui, Penang Perut Ikan, Hu Pio Soup. Pais Buah… Continue reading »
We discovered the fantastic potential of the meaty eringi mushrooms the other day, now available in most markets and supermarkets. This is a great mushroom, delicious grilled or substituted into local gravies to make a vegetarian version of a favourite dish. We made a sambal with them and found it’s texture to be almost squid-like. So if you have vegetarians over make this sambal! More »
This nasi lemak Monday, we’re bringing you a brown rice nasi lemak recipe. We’ve tried it and found it delicious! Brown rice gives a nutty dimension to the dish that when mixed with pandan leaves, ginger and a splash of light santan can hold it’s own with sambal. It’s not only a healthier option but can seriously be something you will grow to enjoy. Just remember to eat it hot because it does dry up quicker than normal rice when cold. More »