Gastro News

Launch of the Love Your Street Food Campaign

by The News Team, on Sat, October 02, 2010 - 7:08:10 AM, 5 comment
Events
Last night at Raju  Continue reading »

Where To Eat

Sambal Hijau

by Alexa P., on Sat, October 02, 2010
Malay

"The aroma of grilled fish will have you drooling"

I was quite surprised to see that this little hidden away makan spot was quite packed at noon, and I am told that by 2pm you’ll be lucky to get anything at all. How do people even find out about the food in an area like this? I knew I was in for a treat.

The waft of fresh fish sizzling on the grill hit me as I entered and my tummy rumbled, a deep low grumpy rumble. This made me a little impatient waiting in the line eagerly with my plate in hand, but I knew I had to wait because good things come to those who are patient.

There is a good spread to choose from and I can see why many make this a favourite lunch stop…nothing beats a laidback kampung style meal in the midst of a busy workday. We made our way back to the table with plates of rendang, perkedel, ikan pari, paru, daun singkong and of course the famous sambal hijau.

I tucked straight into the rendang as soon as we set it down. As the sliver of beef touches my tongue I experience fireworks in my mouth, the complex mélange of flavours are all balanced well. The only thing I would have changed would have been the texture of the meat, it is a bit tough and chewy and I love my meat to melt in the mouth.

The perkedel here is not a smooth mush of potato that is fried, but instead textured with bits of spices and other herbs speckled within. The grainy potatoey texture makes this a pleasure to eat, especially when topped up with the rendang gravy. This alone could have been my meal and I would have walked away happy.   More »

Food Articles

Korma Me Happy!

by Aida Azizuddin, on Fri, October 01, 2010
Chef-In-Residence
Sometimes I'm more in a mood for Pakistani or Afgani style korma. They of course do not use coconut milk but rather goat's milk or yogurt. This results in their korma being thicker than ours. I always think of them up in the mountains being semi nomadic, they travel with their goats and lambs, dried spices and long-life roots like potatoes.
More »

Where To Eat

Restaurant Kavithas & Curry House

by The Charlie, on Wed, September 29, 2010
Indian

"You can eat it bones and all!"

One of my favorite joints to visit after school was near my best friend's house. We'd trudge there, still in our uniforms and gorge ourselves silly on banana leaf rice so we could really sink in to our afternoon naps that we school kids so desperately need. Until now, whenever I eat there, it brings back a flood of memories of many a happy siesta. The food was and still is pretty darn good. The place, is Kavithas.

Recently, I had another one of my infamous curry craves. Our designer happened to be with me, and she suggested that we head to Kavithas because she had never tried it. Who was I to argue with such sound logic? We drove on over to the sleepy suburb of Taman Petaling and ordered enough for 4 people (there were only the 2 of us).

First off, fried ikan bulus. Crispy and flaky, these small fish texturally match curried rice so well. On some days, it gets so crunchy that you can eat it bones and all (once I ordered 5 for that reason!) The fried chicken today was especially good. We were a little surprised, however, that they chopped up the chicken into smaller pieces - tearing into a big piece of chicken is infinitely more fun. We also had something called "mutton adhe", which was basically a mutton masala. It was the spicy kick the meal needed, though a touch boney.   More »

Foodsters' Blog

I Fell in Love with France, Again

by Alexa P., on Wed, September 29, 2010 - 6:02:03 AM, 0 comment
Global Foodster
I recently took a long overdue trip back to France to visit with my French side of the family. It had been 10years since I had last been back (a weekend trip while I was visiting London, so it didn  Continue reading »

Gastro News

Jom Makan! We Are Buying!

by Adly, on Sat, September 25, 2010 - 1:21:14 AM, 3 comment
Announcement
Guys, Gals & Fellow Foodies! Join us for some fluffy roti canai, juicy fried chicken and teh tarik sedap as we celebrate the launch of the 2nd Annual Foodsters' Awards 2010 Nominations as part of our Love Your Street Food Campaign.



Finalists will be decided that night. So come out, defend your favourite stalls, and have dinner on us. Here are the current nominations! Please bring along a hungry tummy and some fun! I just need a favour. To make sure that we have enough food for all, please rsvp to alia[at]friedchillies[dot]com if you can make it.

Programme is as follows:Continue reading »

Where To Eat

Sanuki Udon

by The Charlie, on Fri, September 24, 2010
Japanese

"Chewy, fresh with superb broth"

There is, to me, a holy trinity of Japanese noodles: ramen, soba, and udon. Up until now, udon has always ranked a little lower than the other two. Always a little too tough, swimming in uninspiring broth, it never really grabbed me. But tonight I am about to discover that the problem all along, was that I had never eaten fresh udon. And that, my friend, makes all the difference in the world.

Sanuki Udon is named after the Japanese province famed for udon, and is tucked into the quiet end of Taman Desa, a seemingly unlikely locale for great Japanese food. The owner, Seiji Fujimoto, was working for a department store when he was transferred here some years ago. He moved back to Japan and promptly quit his job. Looking for business opportunities and greener pastures, he decided to open an udon restaurant in Malaysia. He preferred Malaysia for its infinitely more relaxed pace than Japan, and realized there were no specialized udon places here. After taking a short course, he opened Sanuki Udon a little more than a year ago.

Prices here are so cheap, it's almost unbelieveable. A basic bowl of udon with broth or egg will set you back only RM5, while a bowl of tsuke men (udon loaded with vegetables) costs only RM10. My dinner companions and I order a variety of toppings and side dishes, sip on green tea and wait. The restaurant is quaint and cosy, filled with families, groups of girlfriends and sarariman (salarymen). Very quickly after, our food arrives.
  More »

     
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