"Great for late-nite munchies..."
Adi Burger has been around since 1997. Most of my friends have grown up with this being their de facto neighbourhood burger stall, late nights hanging about chomping on a burger with a can of soft drink in the other hand. Started by Adi (yes, there is an Adi!), it's now run by his workers who diligently serve up tasty treats for residents and students who abound in this area.
The burgers here are so incredibly popular that Adi sells on average 500 burgers a night during the week and about 700 burgers per night during the weekends. What also sets Adi apart from other burger sellers is his truck, instead of the usual stall, he sells his burger from a modified lorry. He decided to use this set up because when he applied for his business licence, he was also required to get a lorry so he combined both requirements and the burger truck was born.
Here's the deal: you can have the burger 3 ways. There's option 1, where you order it to take away. Then there's option 2, where you get your burgers, fish a soft drink out of the giant orange bin, and sit on the chairs on the sidewalk. Option 3 is what my friends and I usually go for, and that is to get our order to go, but we head to the nearby mamak Silva, a little ways down the road. They usually let Adi Burger customers sit there as long as you order drinks. Several rounds of teh o ais and we're set for hours of good times and good food.
Adi's menu lists out the regular favourites of beef, chicken or lamb burgers, and chicken hot dogs. They also have lighter snacks like chicken nuggets and fish balls if you don't feel like gorging on a burger. The thing about this stall though, is that the guys here do everything with a little twist. First of all, their burger patties are more crispy than juicy. This is because the patties are split horizontally in the middle to speed up the cooking time, giving the edges a good bite. And if you order a special, they don't wrap the egg around the patty. Instead, they fry the eggs in ring moulds and pop them in the middle of their split patties, which makes for a yummy squishy burger. Adi also adds his own seasonings when he's grilling the patties, this secret blend of spices makes his burgers even more special. Plus, every Adi burger comes with a healthy squirt of black pepper sauce along with the usual chilli sauce and mayo, zingy!
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"Always get the telur mata"
When you think about nasi lemak, there are thousands of stalls in KL alone, right? How many lie undiscovered, or aren't getting enough recognition? Beats me. I do think I've found one of the good ones though.
In an old taman perumahan
, at the corner of Lorong Tiong Nam 1 and Jalan Tiong Nam, at the backroads of Jalan Raja Laut, lies a stall. The stall, Gerai V3 Corner
(which I think is a hilarious, and very incongrous name!) is run by a family of four.
Among the office folk there, however, the gerai is more fondly known as "Makcik Buluh", although why that name stuck, I have no idea. There isn't a single bamboo bush in sight. Anyway, there's "Uncle" and Sani, who makes drinks, the daughter that serves, and Makcik Buluh herself, "Aunty", who every morning busies her self preparing breakfast for the office workers who almost exclusively make up the customers. And part of this breakfast spread is her nasi lemak (RM1.20)
The weekend is here and you're looking for a great place for food that is appropriate for your little one. We decided to expand on our initial list of kid friendly joints and bring you another five that we think are great for kids. These places serve both yummy delights and have activities fit for the little one. Best of all is that there's plenty here… More »
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The curry wars is definitely heating up. Earlier today, Maggi launched a spanking new Maggi Goreng 'Kari Ori' which they hope will woo people from competing brands to theirs. The space has been getting quite competitive lately. Not that I am complaining. We even have a category specially for Maggi Goreng in our last Love Your Street Food Awards
. Anyway, tastewise? Maggi goreng mamaks out there will now have two additional ingredients to work with. They added a sos kicap manis and fried onions to enhance the flavour. Which actually works well when I tried it during the launch.
Like all instant mee goreng's, you know that there is no 'goreng' involved, right? So I asked Chef Muluk what's the secret to maximise the flavour for this 'Kari Ori'. According to the Maggi Executive Chef, the instant noodles must be blanched for exactly 3 minutes, and whilst the noodles are blanching, you immediately prepare the other ingredients on a plate. As soon as the noodles are done and tossed, mix it with the ingredients. Noodles must be hot.
It's gonna be on shelves of all major supermarkets in two weeks time. I contacted Rosalyn Simba who runs the Food Business Unit and she says that it's now already in Jaya Grocer, SJ Kota, TS Mega, Citymart and… Continue reading »