"Luxury flavours, not-so-luxury prices. Good!"
Sushi - maybe many years ago thought of as weird and unappetizing (raw fish, ZOMG no!) in Malaysia - is now a firm favourite for a lot of us. Part of it has been because it's become relatively affordable, even in KL (I remember a time when the only sushi restaurants were specialty ones, where you pay a bomb). Just go to any shopping complex and you'll find at least one conveyor belt sushi place. One of the best is of course, Sushi Zanmai.
Okay yes this is a take on ‘ayam masak kicap’ but with a twist. We reduced the soy sauce to a syrupy smooth consistency and it’s accentuated with lovely caramelized onions, chillies and garlic. The kaffir limes lend a beautiful aroma and lemony flavour to the sauce which permeates through to the chicken meat. A lovely dish that’s easy to make and addictive. Try it out today. More »
"A good slab of meat with homemade sauce please!"
We are now so spoiled for choice. Nowadays when we hanker for a steak or lamb chop, we just need to pick from the high-end at hotels and restaurants, mid-range steak joints or go down to small local western eateries for serious no frills and value. In 1993 though, there wasn’t so much choice. With this in mind two friends, Bo and Ron decided to open a steak restaurant that’s easy on the wallet but satisfying on taste.
"Sugar, spice, all so nice."
Bangsar is no stranger to good eats. Banana leaf rice
and almost everything in between. Now we can add desserts and pastries to that list because Jaslyn Cakes serves up some of the tastiest baked goodies in town.
It's not often that I find good nasi lemak bungkus at mamak shops. Here's one though from Restoran Ameer Ehsan at Taman Maluri. It's mysteriously non-branded i.e. there is no identifying stamp or mark. The waiters at the shop just said they get it every morning. Further questioning (and perhaps a language issue) yielded no further answers.
It's cheap (RM1.50) and basic: just rice, sambal and an egg. The rice is good - nutty and not too creamy with a crumbly texture. The sambal is great. Hot and laced with chillies and ikan bilis. It's hot enough that a drink of teh tarik afterwards gives your tongue and throat a nice, comfortable and slow burn going down. A good nasi lemak bungkus... even if the origins are unknown. I'll find out more with the next packet I have....
Restoran Ameer Ehsan
No. 186, Jalan Mahkota, Taman Maluri, Kuala Lumpur, 55100, Kuala Lumpur Continue reading »
It’s about 11pm and just as people are settling in for the night, BK4 cranks up their engines. Tonight we are going behind the scenes in Bandar Kinrara to witness what it takes to produce 5,000 packets of nasi lemak ready for next morning’s delivery to various restaurants, eateries and mamak stalls. This little nasi lemak factory is a shoplot- the… More »
You wouldn't think of Malaysia as a country that produces dairy. Tofu? Of course. Tempeh? Yeah, just down the road if you wanna know. But dairy? Nope, not really our thing. A lack of really great milk to use is a factor too. But that's all changing as I write this, because now there is a local dairy-producer with - what we believe - the best milk in… More »