Food Articles

Top 5 Instant Noodle Goreng in Subang and Shah Alam

by Acacia Daud, on Tue, May 14, 2013
Lists
First popularised by the infamous Maggi Goreng, now the other instants are catching up quick. They now come in all sorts of flavours and style of cooking instead of your usual throw some in a wok, tear flavouring and chuck veggies in. But really, what better satisfaction than a plate of really good fried noodles? From Maggie, to Indomie, to Mee Sedap,…   More »

Where To Eat

Thai Asam Fish

by Acacia Daud, on Mon, May 06, 2013
Indochinese

"A Siamese Sensation"

The best way to experience Thai Asam Fish is by ordering a number of side dishes to be served with plain rice, though the menu also offers individual dishes such as fried meals. The portions are presented on a scale of Small, Medium, and Large, so it caters to parties of all sizes. The meal has a couple of must-have dishes, but the greatest of them all is the highly recommended signature dish, the Asam Thai Seafood platter. It’s a hot, steaming red brew of sliced mackerel with prawns and squids. The taste is an exquisite blend of sour tamarind, spices, and santan, together with chopped tomatoes, lady fingers and long beans. It all rounds up into a soup that is a fiery, zesty broth with a delicious asam pedas kick!



Another dish to try is the Buttermilk Chicken. Chunks of juicy chicken dripping with creamy buttermilk sauce, curry leaves and chili. The rich sauce is so flavoured that it’s good enough to slurp on its own. For a dry buttermilk dish, try the Butter Mantis Prawn. The prawns are sweet and salty, fried into crisp bites. They’re buried in shavings of sweet egg crusts, taking the crunchiness to a whole new level.



A seafood side dish we recommend is the Sizzling Spicy Sotong. The dish arrived to us spitting and spluttering sambal juices, with bundles of squid to share. Chewy squids in a thick sambal sauce with green chili and garlic, offering a nice heavy spiciness that is also quite sweet. For the vegetable sides, we settled on Steamed Bean Curd with Soy Sauce. The curds are soft, providing an airy taste to counter the flavorful dishes. Sprinkled with spring onions and fried shrimps with light soy sauce, it’s a nice compliment to the meal.   More »

What to Cook

Velvet Chicken with Snow Peas

by Edwan S., on Mon, April 29, 2013
Chinese

Velvet chicken is poaching your chicken in a stir-fry so that is yields juicy pieces of meat, good enough to rival anything at your local Chinese eatery. We added snowpeas for a contrast crunch to the soft chooks.

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Foodsters' Blog

Savoury Spuds at Sri Hainan

by Acacia Daud, on Tue, April 23, 2013 - 7:24:11 PM, 0 comment
Quickie Review


Potato wedges done well really hits the spot, a good balance of quick snack, satisfying meal with a great taste to boot! Potatoes served here are soft, thick wedges, with crispy, peppered skins. It  Continue reading »

What to Cook

Ayam Percik

by Sepet Crs, on Tue, April 23, 2013
Malay

This chicken is bright with fresh ingredients, a recipe from the East Coast of Malaysia. We serve it up with an excellent side of buttery rice.

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What to Cook

Asparagus Ikan Masin

by Edwan S., on Sat, April 20, 2013
Malay

Plenty of people fry up ikan masin with kailan but here’s an idea. Get some young asparagus shoots and give it an Asian personality with ikan kurau masin, a mild saltiness that gives this stir-fry a punch.

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What to Cook

Boxing Chicken

by Sepet Crs, on Tue, April 16, 2013
Malay

This is a dish that warms the cockles of your heart, a childhood favourite and we know we are not alone! What is there not to like? A crunchy juicy chicken lollypop perfect for hungry little bellies…

 More »

     
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