"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).
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! More »
I love ‘balik kampung’ especially a few weeks before Raya because I can hit Ipoh's ramadhan markets for local goodies. Here are my Top 5 I especially look forward to finding and bringing home for Iftar with my family. 1. Laksa Kuala Kangsar
This is very similar to Laksa Utara, a thin fishy broth flavoured… More »
A brand new burger joint just opened in Taman Tun. Harley’s brings California-style burgers to a city that’s already pretty mad about burgers. “It’s modelled after In and Out,” says Gan the owner of this brand. With operational outlets in Myanmar, the Harley’s in Taman Tun is the first in Malaysia. Harley's double beef cheeseburger
Here’s what you can expect from Harley’s. The patties are made from 100% Australian chilled beef (so it’s not frozen), made fresh everyday and grilled on order. Patties are thin but flavourful. The reason for this is so that it cooks faster (your wait time is minimal) and keeps prices affordable. A beef burger starts at RM6.90 and we’re talking quality beef here. “It’s fast food but not junk food,” he adds. The burger I tried on their 2nd night, buns soft and sauce complements the flat patty Basic menu at Harley's
I like that concept. Burgers come with a choice of 2 sauces, a classic mustard-ketchup sauce and a Harley’s special mayo sauce, that harkens a little of a 1,000 island dressing. Together, with soft buns, fresh veggies… Continue reading »
Kelana Jaya's PaRam is always one of the best, even last year
. It is no different in 2014 as we found out last week. So this is 2014's Top 5 at PaRam Kelana Jaya, as selected by us. Awie Satar
Yes, we featured him last year but Awie's Satar always deserves a second (third, fourth...) mention. He's back as usual at PaRam Kelana Jaya. This year he pulled a fast one on us as he told us his 'secret recipe'... which turned out to NOT be his recipe. Either way, it's always a pleasure to see him and enjoy his delicious, spicy and creamy satar made with fresh tenggiri. Rendang Minang Stall
This stall serves authentic, thickly sauced rendang minang cooked in big woks. Choose either regular beef or limpa (spleen). Either way it's a spicy and delectable treat. They also sell sup 'gearbox'. Fatty, creamy bone marrow is begging to be sucked out. Meat lovers will love this stall. Sengkuang Calit
How about a break from heavy… Continue reading »
We found adorable animal shaped pasta at a hypermarket and thought to make this yummy and kid-friendly recipe. As a bonus, it’s pretty healthy too. And sure, use some ‘adult’ pasta if you want but come on… animal shaped pasta! More »
What's your favourite condiment to eat with rice, or even noodles? In Malaysia, the answer will undoubtedly be something along the lines of a sambal: sambal belachan, sambal kicap, sambal goreng. Budu and cincalok will make a cameo appearance here and there, but more often than not it is sambal that is a must have condiment when makan nasi
Now let's add another sambal to this delicious repertoire with this Sambal Ketuk. It is probably one of the simplest sambals but boy does it pack a wallop of flavour and spice.
Green, mean and very tasty
Take about a handful of ikan bilis
and wash them. Fry the ikan bilis until golden brown
and crispy and chuck them into a mortar (lesung). Next, roughly cut about 15 - 20 cili padi and fry that for 5 minutes
in the same oil you used for the ikan bilis. Drain off the excess oil and put the chillies together in the mortar. Now pound the ikan bilis and chillies to a rough powder
. Season with salt and sugar to taste.
Mix this into your rice, congee and noodles, or however way you see fit. It'll probably taste great however way you use it. Except dessert. Maybe. Continue reading »