Foodsters' Blog

Purple Cili Padi

by Edwan S., on Wed, July 30, 2014 - 10:35:17 AM, 0 comment
Encounters
One of the best things about balik kampung is you get to visit local markets and see the produce. Of course there won't be that much of a difference compared to markets in the Klang Valley (maybe East Coast markets are, though) but once in a while you will come across unusual ingredients.

This year I was walking around the vegetable section at a market in Taiping, Perak. The sellers sold the usual suspects: fresh leafy greens like bayam, sawi and kangkung, to taugeh and various tofu products as well. Then I saw small plastic plates of what I thought were really tiny eggplants.

But as it turns out, they were actually purple cili padi!



I've never seen them before and if you have any idea what cultivar this is, do let us know in the comments. I bought RM1 worth (a tiny packet) to try them out. These pretty chillies had the exact hue of a good eggplant.  Continue reading »

What to Cook

Soda Gembira!

by Edwan S., on Tue, July 29, 2014
Drinks

This fun, refreshing drink is a staple of ayam penyet shops. Here’s a simple version for you to serve to your guests this festive season. Making it at home means you get to choose how sweet or fizzy you want it to be.

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Foodsters' Blog

Selamat Hari Raya from Friedchillies!

by Foodster X, on Sun, July 27, 2014 - 3:23:47 PM, 0 comment
Makan Musings
Ramadhan has come to an end again. To be honest, this year's Ramadhan felt a bit quiet. Maybe people are just taking time to wind down, or could be because of some national tragedies. Either way, it has been a good bulan puasa to relax and reflect back on the more important things in life. We hope you had a good one, wherever you are.

Even so, here at Friedchillies, we hope we brought all of you some food-related fun. Maybe you went to one of the PaRams on our recommendation? Kelana Jaya was still good, and we even found some new(ish) PaRams which we were quite impressed with.


Awie Satar is a PaRam KJ institution of sorts

Maybe, too, you tried some of the recipes we've been sharing this Ramadhan and made them for iftar? But hey, you can always make them for Hari Raya as well. Thanks to all of you who tuned in to our Google+ Hangouts as well! We made speedy kuey teow, pengat pisang and that yummy rendang…  Continue reading »

What to Cook

Pasta Goreng

by Edwan S., on Fri, July 25, 2014

Here’s a quick and easy recipe to serve guests when they come visiting this Raya. Delicious and quick to cook, it’s using stuff you should probably already have lying around in your pantry. Give it a go!

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Where To Eat

Inside Scoop

by Edwan S., on Wed, July 23, 2014

"Gorgeous, flavourful ice creams. Mmmm..~"

Now is the best time ever to be a foodie in Kuala Lumpur. Never before have we been so spoilt for choice as so many independent and artisanal makan spots are popping out all over the city. You name it they got it: bread, coffee, pizza, burgers… and ice cream. Which brings us nicely to Inside Scoop at Bangsar which has been around for close to a year. This must be one of the best ice creams in KL. The place itself is tiny but very cosy and well decorated. At the entrance is a white board wall of sorts where fans write down thank you notes and tributes. It’s pretty cute.
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Where To Eat

Hammam Tearoom

by Honey Ahmad, on Mon, July 21, 2014

"A real taste of Morocco in the heart of KL"

Having operated the successful Hammam spas for some years, Adam Demnati and his partner Su En finally branched out to food (about time too, some would say). The Hammam Tearoom hugs the side of their Publika branch and boasts an extensive collection of reviving and therapeutic teas but that is another review. Today, I am here for the food. Moroccan food as far as my travels taught me carries warm spicy heat with deep notes of preserved fruits, namely lemons. They are heavy on other grains like couscous and barley. Their cuisine is often sweet to a Malaysian palate, gravies often thick and caramel-like with intense fruits like apricots and prunes distilled down and liberal scatterings of icing sugar and cinnamon especially on their pastillas (pastries).
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What to Cook

Rendang Pedas Udang

by Edwan S., on Mon, July 21, 2014
Malay

Rendang Udang for Raya. How’s that sound, great right? Prawns might not be the most usual rendang ingredient but this bright, hot rendang beautifully highlights the natural sweetness and flavour of the crustaceans. It’s also one of the quickest cooking rendangs. Have it with nasi impit or lemang to wake up your taste buds on Raya morning!

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