"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.
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 »
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 »
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 »
Lunch for the working individual often presents a challenge. 1 hour at most to travel, makan and then get back to work (hopefully). So it’s no surprise that convenience is a huge factor that determines where these folk have lunch. It need not be a bad thing though. A good lunch is often not too far away. Here’s our pick for those of you in the Damansara… More »
This is a refreshing Japanese dish that gives you crunchy fish with slightly vinegary vegetables. You can use mackerel or sardines but salmon gives it a slight richness that makes it a delicious topping on hot, white rice. This recipe is from Sachie’s Kitchen, the latest show on The FriedChillies Food Network More »
Learn How to Cook Scrumptious Easy Japanese Food with Sachie’s Kitchen
Pack your bags and kitchen tools for a trip in and around the Land of The Rising Sun with Sachie Nomura. Then get ready as Sachie guides you through preparing and cooking easy Japanese favourites in the comfort of your own kitchen in the latest show to hit the Friedchillies Food Network, Sachie’s Kitchen.
Sachie’s Kitchen is a lively lifestyle travel and cooking show from New Zealand featuring the eponymous chef, Sachie Nomura. A native of Aichi, Japan, Sachie has been based in New Zealand since the 90s. She specializes in Japanese and Asian influenced dishes, drawing on her cultural background and her love of Asian flavours. In fact, she was one of the first to open an Asian cooking school in New Zealand, Sachie’s Kitchen, in which the show is named after. Check out the size of that tuna!
On the show, Sachie will take you to explore some classic Japanese favourites. You will get to follow her to Tokyo’s famous Tsujiki Fish Market to witness the world famous tuna auctions as well as see the wonderful seafood sold there. Sachie also goes on a street food crawl in Osaka and visits… Continue reading »