"Oh come to me you sweet, icy madness!"
Imagine a hot, sweltering day. And then, imagine an ice cold ABC. So far, so good, right? Now imagine ice cold ABC with thick, heavenly chocolate sauce, sweet sugary syrup, a crispy chocolate wafer, and creamy ice cream…. This is the makings of Fradoo’s ABC Special. Drop by any time of the day at this small stall in Section 2’s foodcourt, Shah Alam, and you’ll find people ordering the ABC Special in droves. The waiters are constantly in motion, working to provide the sweet treat to its craving customers. Granted the atmosphere is quite busy – but it’s worth the experience.
The savouring experience starts at the top of the ABC, a garnish of juicy grape and lychee, followed by a scoop of ice cream (your choice of strawberry, vanilla or chocolate). It’s drizzled with home-made chocolate sauce and syrup, on top of a large scoop of ice shavings. The sensation is a delicious mix of soft, hot sweetness and sharp iciness.
As you dig deeper into the desert you’ll crunch into the salty nuts swimming in a sweet pool of coconut milk, and then a treasure trove of tasty jelly mix. Dig into the flurry of chewy cendol, cincau, sweet corn, red beans, and even some fruity nata de coco. Alternate your taste bud sensations with the crispy wafer, and lick the syrup off your fingers. We’re warning you right now – it’s definitely a sweet mess!
This is a relaxed fry up you can make at home. It is a marriage between mamak mee goreng with the use of tofu and a Malay homestyle one with ikan bilis added for a bit of salty kick. Yum! More »
A creamy chicken carbonara is not just simple to whip up as a weekday meal, it’s also going to be so much better than the majority served out there. The key is to cook your meats first so that the oil will be deliciously flavoured before you put in the cream and stock. Bon Appetito!
"A trip on the rainbow burger train..."
We asked Christian, the owner his inspiration behind his rainbow coloured buns. The second year degree student said he drew from his course in architecture, and other mono coloured burger joints for the restaurant concept. “There was already a black burger, so why not go all the way and have other colours?” He questioned, smiling. Crayon Burger became a reality in January 2013 and has been slowly and steadily entertaining crowds with its vibrant hues. While the shop is painted white (like an art canvas) the walls and even ceilings are covered with bright pop art murals. “My classmates helped me out drawing and painting these.”
Crayon Burger offers both chicken and beef patties. Much to our delight the chicken is a chunk of solid breast, dusted with black pepper and seasonings. It was slightly chewy but very gratifying to the stomach. Crayon Burger makes their own patties and meticulously controls the ratio of fat and meat, mixing in the extra spices evenly in a smash technique. The result is a very crumbly, generously flavoured patty, with a crispy exterior from the grills. The quality meats are good enough to have with simple condiments, but the toppings are just as delicious.
For the basic burger, try the Classic Crayon. This pink breaded meal is topped with a slice of cheddar cheese, a heavy dose of mayonnaise and mouthwatering caramel onions.
If you’re up for something heavier, The Zombie is a deathly delicious plate to start. It’s dripping in Swiss cheese with a poppy seed bun, and chunky onions on top of lettuces. For the biggest oomph, The Boss delivers. The burger packs in a punch of flavour of a sweet and tangy mess. It’s from a mild wasabi mayo sauce, sunny egg, Swiss cheese and crispy onion rings. You can have any add ons of an extra patty, eggs, cheese, caramelized onions or bacon strips to your burgers. The toppings are very tasty and may drown the goodness of the patties, but trust us it satisfies.
While the colours may be questionable, Christian ensured us they’re 100% organically dyed yeast, made by their own baker. The buns are very fluffy and light, supple to the touch, with a slightly crusty exterior. The dyes add gradients to the mild salty flavour, but not much, though the zombie bun, has a mellower taste due to its vegetable ingredients. The whole burger is the size of your palm, and be warned – the buns slide off quite easily.
This is our take on those succulent sweet ‘ayam madu’ much loved by briyani enthusiasts. Use small cuts of chicken so it fries faster or even boneless thighs or breasts. Then make a ridiculous honeyed spicy glaze using just a few ingredients for fried chicken that is pretty damn spectacular. More »
"The one stop Makan shop"
30 years of experience has made Restoran Azira a food powerhouse. What started out as small cafe has grown into a favourite local hangout taking up two lots, with plenty of loyal customers. Present owner Kak Norzihan heads the family business, and together with her party of Indonesian cooks and servers, is more than ready to cater to your foodie needs. A quick and happy “hai apa khabar!” will set you up for a nice meal out.
Their menu covers almost every meal course needed, a good mix of Malay and Indonesian dishes. The main area is taken up by a long table full of lauk, to spoil your nasi campur choices. From ikan kembong masak asam, to ayam masak lemak cili api, to kerabu kacang botol. The more popular kari kepala ikan is gone in almost the first hour of opening. On a side of the restaurant, a table is set up for Ayam Pecel – the mix of sambal sauce and crunchy vegetables is enough to give your taste buds a good kick.
The star of the show is definitely the Laksa Johor though. I’ve never been a big fan of laksa but even this one gets my gold stars. Its hype from a hefty amount of media coverage doesn’t deter its reputation. The ikan kembong is blended in an exquisite mix of sweet santan and sour asam, balanced off with Azira’s secret recipe of spicy seasonings. Topped off with sliced long beans and extra sambal belacan, though with a tad bit too much of onions - a good dinner is already made.
This is one of the many varieties of sambal tumis Malaysians make at home. In this recipe, some cili padi is added in for an extra kick! The ikan bilis is also deep fried separately to keep a relatively crunchy texture. This is so addictive we are still eating it at the office. More »