What to Cook

Cinnamon Rolls

by Aida Azizuddin, on Wed, June 20, 2012
Dessert

These rolls are sticky, soft and made with lots of love! Eat it fresh from the oven and you’ll be oohing and aaahing in delight.

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Foodsters' Blog

FriedChillies Wins Digi WWWoW Awards!

by Adly, on Sun, June 17, 2012 - 7:48:33 PM, 2 comment
Makan Musings

I'd like to dedicate this award to all our fans our there. Last week at the DigiWWWoW awards, FriedChillies was awarded FAVE MAKAN MAKAN EXPERT. Since 1997, we have been promoting local mom and pop makan shops that we think deserved recognition, launched the Love Your Street Food Campaign which excited a lot of foodies out there and once or twice a week upload recipes, articles or reviews that we love to read ourselves. A big thank you for voting for us.

I do apologise for the late update for this blog entry. We just wrapped an exciting but gruelling 30 day shoot for our new food & drama show called I Eat KL on the same day the awards ceremony was held, so I was *really* tired as this was the BIGGEST, most expensive and most heart poundingly challenging project we have ever undertaken so far. To sum it up, it's like Sex in the City but instead of sex, we do food. Anyway, the whole team kinda slept for a week after the shoot, hence the late upload (sorry).

There is also another surprise, if you have not already heard. In July, we will be soft lauching Malaysia's very own homegrown food channel (interactive) on Unifi's HyppTV. I promise to give you guys out there more details when we are fully confirmed. But what I can tell you is that all our…  Continue reading »

Food Articles

A Foodie’s Guide to Publika

by Alexa P., on Fri, June 15, 2012
Teensy Tasty Guides
Word on the street is that Publika is the new cool hangout. This spot offers up a range of restaurants, cafes, eateries, on top of which they're the new artsy place to be with their numerous events, art exhibitions and more. Though sometimes it can be inundated by trendy hipsters, Publika is also a foodie's heaven. We draw up a little guide for you…   More »

Where To Eat

Ravi’s Apom Manis at Swee Kong

by Adly, on Fri, June 15, 2012

"Best-tasting apom manis EVER!"

Finding an apom seller in Penang with an eighty-year-old history is a great joy, but how about an apom seller also that uses charcoal flame instead of gas and makes his fluffy apoms in a claypot? This is definitely priceless. Ravi inherited an apom manis ( sweet crepes) business from his father and now runs it with his brother (shown in the picture) from a little corner in a kopitiam called Swee Kong located at the junction of Jalan Burma with Solok Moulmein. As early as 6am, he flames up his 5 charcoal burners and makes little apoms till the batter completely runs out, usually by 9am.



The process of making the apom manis itself is an art, a culinary performance. Batter is expertly poured into a hot claypot. It is then covered by another claypot which keeps the heat in. Whilst the first apom is being cooked, he makes another one in the claypot on top and covers that too. It takes about one minute for the little fluffy apoms to cook, and the top claypot gets moved with 2 wooden sticks to one of the other four sets and the first apom gets picked up with his bare hands. Are you getting this? So, there is always this constant vertical piling up and horizontal claypot movement but Ravi always ends up with a perfectly cooked apom which he serves on a banana leaf.



There are rare moments where the line is not as busy and production slows down a little. This is the only time you can ask Ravi to make his egg apom. After the batter is poured, an egg is almost immediately cracked in the middle of it and mixed in with a fork. This takes another three to four minutes to cook. I can see why he is reluctant to take up egg apom orders during busy times. The longer cooking time disturbs his rhythm and slows down production.
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What to Cook

Garlic Fried Rice

by Sjaiful A., on Thu, June 07, 2012
Chinese

This is such an easy recipe to whip up especially when you’re pressed for time. Fried garlic flavours the rice and gives it an aromatic taste. If you’re looking for a quick dinner, this would be a perfect option.

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Where To Eat

Gold Chilli

by The Charlie, on Wed, June 06, 2012
Mixed Cuisine

"Super-famous buttermilk chicken..."

College students are perpetually on a budget. Sharing money to fill up petrol, ordering air suam at the mamak, counting change at the copy shop to print out assignments. So what’s a collegiate foodie to do? Well, for Subangites, there is an option that won’t break your bank: Gold Chilli.

Gold Chilli was started by Mr Harry six years ago, serving up basic kopitiam-style fare. Unfortunately, it didn’t do very well, so he started expanding his menu to suit the taste of the resident public, aka the college student population. Ever since he added more Chinese and Thai options to the menu, business has been steadily growing and is positively booming now. A decision worthy of a business course case study, we think!

Even on a weeknight, it takes a little while to get a table. College kids tend to swarm in large groups, and it’s no different here at Gold Chilli. Up to three tables can be seen joined together to accommodate large parties, everyone lingering and chatting over their drinks leisurely. But once you get a seat, service is more often than not snappy, and piping hot food delivered to your table in a jiffy.



There’s a dish that almost every table will have here in Gold Chilli, and that’s the super-famous butter milk chicken. They go through an average of 150 servings of this stuff daily and we can definitely see why. Crispy fried pieces of chicken are generously doused with a creamy and delicious butter & milk gravy – perfect with a bit of rice and chopped chilli padi. Sometimes you can see even a table of six, all eating the same dish. It’s that good!
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What to Cook

Kailan Ikan Masin

by Sjaiful A., on Sat, June 02, 2012
Chinese

Kailan is also known as Chinese broccoli because of its similar taste to broccoli. It also has a slight bitterness that goes perfectly with fried salted fish.

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