What to Cook

Pavlova

by Aida Azizuddin, on Thu, January 23, 2014
Dessert

Named after gifted ballerina Anna Pavlova, this light and airy dessert is made from egg whites and sugar. The best kinds have a subtly crunchy exterior and a soft, pliable interior.

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Food Articles

Happy Chinese New Year 2014!

by Edwan S., on Wed, January 22, 2014
Kitchen Capers
Chinese New Year is around the corner!

The first major holiday of the year is the perfect time to be with friends and family, and what could be better to make that circle complete than with... FOOD! Think about it: reunion dinners, delectable treats and sweets, home-made specialties.

Here are some stuff from us at Fried Chillies…   More »

Foodsters' Blog

Nasi Lemak Ayam Goreng @ Pak Ron Kopitiam

by Edwan S., on Mon, January 20, 2014 - 2:23:07 PM, 0 comment
Quickie Review
Welcome to Nasi Lemak Mondays, where we highlight noteworthy nasi lemaks in and around the Klang Valley.

Tucked in the quiet neighbourhood of Denai Alam, Shah Alam is the family run Pak Ron Kopitiam. Here, the crowds are mostly easy going families, giving the place a friendly, welcoming vibe. Make your way here on weekends before noon (as they run half day), take a seat in their comfy chairs and have their Nasi Lemak Ayam Goreng (RM6.50).



The nasi is crumbly and nicely scented with pandan and is not too 'heavy' tasting. The sambal though is fiery hot and will leave your brows beaded with sweat. The ayam goreng, however, is the star of the show! Fried fresh in the morning to a delicious burnished colour, you can taste the seasonings: hints of cumin, coriander, turmeric and spicy with chillies, it's the kind of fried chicken that'll have you nibbling it down to the bone and combing for crumbs on the plate.

All in all, a satisfying, lovely dish of nasi lemak, in a quiet, peaceful neighbourhood.

Pak Ron Kopitiam Denai Alam
No 35-G Jln Elektron NU16/N Seksyen U16 Denai Alam
40160 Shah Alam

Tel: 03 7831 8475  Continue reading »

Food Articles

Kickin’ Kangkung Capers!

by Edwan S., on Thu, January 16, 2014
Kitchen Capers
Go to any social networking site right now and you damn sure would know what's the trending topic of the moment: KANGKUNG! It's been hilarious, with so many memes and jokes sprouting (ahem) about this humble vegetable.

Silly puns and funny memes aside though, kangkung is a great vegetable to work with. And don't us Malaysians…   More »

What to Cook

Easy Chicken Pie

by Edwan S., on Wed, January 15, 2014
Western

A good, chunky chicken pie is definitely up there when it comes to comfort foods. A buttery, flaky crust and hearty, meaty filling of juicy chicken and chunky vegetables is always, always a great combination. So let’s get that oven hot and ready and come whip up some pie!

 More »

Food Articles

Top 5 Meals Below RM10… Yes, Really!

by Edwan S., on Sat, January 11, 2014
Kitchen Capers
This is the year of rising prices, apparently. Go on any social media site and you'd see people talk about how this is expensive, that is costly and whatnot. There is talk that some sacrifices need to be made, or some concessions that have to be done to our lifestyles.

And of course, us food lovers are feeling the pinch too. It could be…   More »

What to Cook

Congee with Tuna in Spicy Soy Sauce

by Edwan S., on Sat, January 11, 2014
Asian

It’s rainy season lately, and what could be better on a cold, wet night than a steaming bowl of smooth rice congee, paired with a super delicious dish of chunky tuna in a sticky, spicy soy sauce? Not a lot, of course! This very simple to make condiment gives a bright touch to your congee, and paired with steamed bok choy, makes a delicious, filling and hearty dinner.. or breakfast… or any meal! Best of all: this costs less than RM10 to make, and serves 4 to boot. Yumminess you can share!

 More »

     
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Latest Comments

Sweet! Love this as I'm looking forward to claim a version of my own. Though, I've heard about beef to fat ratio of the minced beef, can you share what ratio you guys used?
By Aris Mohlis on 2012 Jun 30
From the entry 'The Ultimate Homemade Burger: Introducing "The Max"'.

Hi Jonathan, so glad that you like the recipe. We didn’t use any particular type of dried chillies, just the normal dried red ones. We do like it spicy so we left the seeds in when we blend the chillies, but if you like it milder, it’s better to remove the seeds.

By Farah on 2012 Jun 18
From the entry 'Beef Dendeng'.
Hi Jon, thanks for the congrats, man. Glad to hear from you grin
By Adly on 2012 Jun 18
From the entry 'FriedChillies Wins Digi WWWoW Awards!'.
Congrats guys. Keep up the good work. Let me know if you need help eating ya!
By Jon on 2012 Jun 18
From the entry 'FriedChillies Wins Digi WWWoW Awards!'.

I love spicy food but this is by far the spiciest dish I have ever made.
Are the dried chilies you use a certain type?
Do you remove the seeds from the chilies before you blend them?

The flavour of this dish was amazing. I can’t wait to make it again.

By Jonathan Friesen on 2012 Jun 17
From the entry 'Beef Dendeng'.
Hi Jun, that's so true. We are even considering a sequel to this guide.
By Farah Draim on 2012 Jun 16
From the entry 'A Foodie's Guide to Publika'.
Ok, you've missed a couple of gems here - Espresso Lab which arguably serves the best coffee in Publika/Solaris Dutamas. Nathalie's Gourmet Studio, which has great French food. Osteria Real Blue for authentic Italian cuisine. Yamagoya Japanese ramen. Go explore, there's much more to be found.
By Jon on 2012 Jun 16
From the entry 'A Foodie's Guide to Publika'.
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 06
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....grin
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.