What to Cook

Sweet and Sour Fish

by Sjaiful A., on Fri, January 20, 2012
Chinese
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Have a hankering for sweet and sour fish? This is a great version and much fancier when you serve a whole fried fish instead of the fillets. We used pomfret because it crisps up beautifully…

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Food Articles

Top 5 Halal / Pork Free Char Kway Teow

by Farah, on Thu, January 19, 2012
Lists
Aunty Gemuk, Kelana Jaya

Aunty Gemuk is the reigning queen of Char Kway Teow. This is a lady that knows her way around the wok. Her sihams (cockles) are LEGEND-wait-for-it-DARY! They're succulent and springy. Added into the kway teow at the last minute so it still retains the slightly raw texture. Don't fret if you have a sensitive…   More »

Food Articles

Chinese New Year Dinner with Style

by Alexa P., on Wed, January 18, 2012
Kitchen Capers
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The year of the Horse is upon us and this deserves a welcome with style. These dishes are perfect for a CNY reunion dinner and they’re simple to put together so you won’t have to slave away all day to impress. They also keep to the tradition of having ingredients that represent prosperity and happiness for the new year. Gather all your family and…   More »

What to Cook

Fortune Cookies

by Farah, on Wed, January 18, 2012

You see them in sitcoms paired with chinese takeaway cartons but somehow can’t seem to find them in your local Chinatown. Why don’t make your own? Plus… you can also customize the fortunes!

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Where To Eat

Toowoomba Meats and Deli

by Edwan S., on Thu, January 12, 2012
Western

"A beautifully cooked piece of meat!"

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Good news! I can now tick ‘eat steak in a swamp’ off my to-do list. It was a rather pleasant experience, and one I wouldn’t mind going through again. Good food in a good place; that’s hard to beat. So, steak in a swamp: done! But let’s back up. No, I wasn’t actually in a swamp. That’d be weird. It just so happens ‘Toowoomba’ means swamp in native Australian Aborigine, as the poster on the wall says. And instead of a wet bog with mosquitoes flying around, Toowoomba Meats and Deli is perhaps one of the nicest looking places you can go today to enjoy a steak.

Toowoomba Meats and Delis is a steak-house owned by Perfect Fresh and Frozen, a local purveyor of meats, mostly imported from Australia. Their schtick is that all of their products are guaranteed Halal from reliable sources. Toowoomba is apparently their latest restaurant, situated in the brand new Platinum Mondrian commercial building along Jalan Genting Klang. It’s easy to spot from the main road; a few steps away from Overtime Sports Bar. If you’re wondering what kind of place it is, think Las Vacas or Ayers Rock; it’s essentially a meat shop that cooks for you.

The first thing that struck me as I stepped in with my colleague was just how clean and bright everything is. This led to a very cheerful, friendly atmosphere. There weren’t that many people around the day I visited, maybe it’s because of how new the place is. The restaurant is furnished with wooden furniture and decorated with high-contrast posters that mostly talk about meat. As with a lot of modern restaurants, the kitchen is visible to see behind glass panels. You can actually watch the chefs cook your food there and then. Of course, there’s the ice-box and meat-case where a selection of high-quality beef and lamb, all Australian and Halal, is ready for you to buy. The ice-box also contains seafood products such as salmon.

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What to Cook

KL Hokkien Mee

by Alexa P., on Thu, January 12, 2012
Chinese
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This dark slippery concoction will have your guests drooling away. Don’t be too stingy with the sauces as this is what makes this dish extra special.

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Where To Eat

Satay Station

by Farah, on Fri, January 06, 2012
Malay

"Morsels of fat flanked by meaty chunks"

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The aroma of beef and chicken being cooked over charcoal fire greets you every time you make your way to one of their restaurants. Long rows of satay grace the grill. Juicy morsels of fat are sandwiched between scrumptious chunks of meat skewered together and then grilled to perfection. The fat melts on the grill infusing its rich flavour into the skewered cuts of meat. Spices like turmeric, garlic and onions intermingle in the marinade resulting in a wonderful coating of goodness to the chicken and beef satay. A stick of lemongrass is used to rub oil on the satay during the cooking process. This helps to achieve that smokey charred quality that we all love.



Whether you prefer beef or chicken, Satay Station is one of the best satay joints in town. They're chunky and can be quite a mouthful. The beef satay is sweeter and tenderer than the chicken, which has a more prominent turmeric taste and a chewier texture.   More »

     
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