Foodsters' Blog

A Nyonya Buffet Feast you can’t miss!

by Foodster X, on Wed, September 03, 2014 - 9:00:36 AM, 0 comment
Announcements
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 »

What to Cook

Vegetarian Sambal (Mushroom)

by Honey, on Tue, September 02, 2014
Vegetarian

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!

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What to Cook

Brown Rice Nasi Lemak

by Honey Ahmad, on Mon, September 01, 2014
Malay

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.

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Where To Eat

The Humble Pie Co

by Farah D., on Sat, August 30, 2014
Western

"Durian filled pies... let's go!"

The desserts at The Humble Pie Co have a homemade quality, no frills, straightforward and fuss-free. Citing his grandmother and Jamie Oliver as a couple of his culinary influences, self-taught baker and first-time café owner, Eugene, never expected his craving for banoffee pie would one day turn into a business. In 2007, after being dissatisfied with the ones he tried, he decided to make his own. Soon enough, friends started asking, orders came in and as they say, the rest is history. After years in the publishing industry, Eugene bit the bullet and in mid 2014, he set up The Humble Pie Co with his business partner, Angela Tan.   More »

Foodsters' Blog

Calling all Baristas and Latte Artists!

by Honey, on Fri, August 29, 2014 - 10:29:16 AM, 0 comment
Announcements
Here's some exciting news. From 7th to 9th May 2015 Malaysia will play host to the inaugural Café Malaysia 2015 at Matrade Exhibition and Convention Centre. This is one of the largest gatherings of tea and coffee industries in Southeast Asia. Why are we announcing this super early? Because you coffee brewers, lovers and artists of whimsical foam can start practising your craft!

This event will also launch the Malaysian Brewer's Cup Championships (MBCC) and the Malaysian National Latte Art Championships (MNLAC). Winners will be representing Malaysia at the world circuit in Norway in June 2015.

Café Malaysia is set to be the perkiest exhibition in town

Recently, the Malaysian Specialty Coffee Association (MSCA) was also launched. Part of the reason why Malaysia never took part in a brewer's or latte art championships before is because we needed an official association such as this. According to Mr. Victor Leong, President of MSCA, "the main mission of the association is to unite, develop and enhance the Specialty Coffee Industry in Malaysia".

Mr. Edward Liu of CEMS (event organiser) signs an MoU with Victor Leong of MSCA witnessed by…  Continue reading »

Foodsters' Blog

Nasi Lemak Kak Sofia

by Farah, on Mon, August 25, 2014 - 10:23:11 AM, 0 comment
Quickie Review
As soon as you step out of your car, you can smell the inviting aromas coming from Kak Sofia’s stall. Kak Sofia has been at Mutiara Damansara for about 6 years and her nasi lemak is a popular breakfast option among the residents there.

A great little early morning nasi lemak

Kak Sofia’s nasi lemak has a subtle flavour, it’s not too creamy or rich, well-balanced with just soft notes of coconut milk. The rice is wonderfully non-clumpy, each grain separating with just a nudge of your spoon. Her sambal is red and thick, not too sweet and not too spicy. You can only taste the heat in your first bite, as soon as you mix it with the rice, the heat disappears.

Delicious daging kunyit with coconut rice... mmm...

There is an array of lauks on offer. Her more popular ones are the sambal sotong and daging kunyit. Her sambal sotong has big cuts of squid swimming in thick sambal while her daging kunyit is made from beef chunks sautéed in turmeric, onions and green chillies. Order a plate of nasi lemak with these two lauks along with a glass of warm tea and it will only cost you RM5. Come early as the nasi lemak usually finishes by 9 am.

Gerai No. 8, Medan Selera Mutiara Damansara,…  Continue reading »

Foodsters' Blog

Usop Burger Celup

by Honey, on Fri, August 22, 2014 - 11:35:05 AM, 0 comment
Quickie Review
Take a moment to feast your eyes on the picture below.

The special at Usop Burger Celup

This is one of the finest examples of a 'celup'-style street burger. In this case it's an oblong patty dipped in a thick a peppery black pepper sauce, then wrapped up in egg with more sauces and vegetables. Usop plies his trade from a little food truck and on most nights, he's steady at the grill as orders come in non-stop. In one night he sells from 3 to 4 bags of buns, that's about 150 burgers- not bad for a guys who started doing it part time.

When we chatted with him, Usop can't even sit down because of orders

Although there are many burger 'celup' out there, Usop's burgers are quite addictive probably due to the fact that he fries up his burgers then dip them in his black pepper 'berhantu' while it's still hot. He leaves it in so that the sauce will soak into the patties rendering it soft and with every bite, it bursts with heat and spiciness (kind like a Prosperity burger x 10). Flavour here is top notch- thick, peppery and will make you crave it when you're peckish late at night.

That sauce is good…  Continue reading »


     
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