As I enter the spa I am immediately greeted with a wafting scent of aromatherapy oils and soothing music piped throughout the area. A cup of tea is served as I relax in the waiting area and let my mind drift away from the stress of daily life. Everything seems to slow down around me and already I feel at ease.
The Herbal Healing package… More »
"The taste is superb!"
I dropped by recently after handing in a paper to reward myself with a curry fix. I grabbed a seat at one of the outer tables in chilly after-morning-rain weather and placed my usual order: two roti canai (garing, of course) and a glass of iced Milo. One of my favourite things about Melur is that they serve roti canai throughout the day, instead of just mornings and evenings like many mamak restaurants do.
Glistening, my rotis arrived. The healthy crunch I heard when I tore into it is addictive. It's like dried leaves on your driveway; you just cannot resist stepping on them to hear the sound. The taste is superb. I can honestly eat just their roti canai without gravy and it's still good, like a stretchy flaky pie crust. I dipped it into the curry nonetheless and sighed a little. Life cannot get better than this. That is, until I dipped some into the dhal. Now, there are precious few things I don't particularly enjoy. Dhal is one of them (it's a texture thing). But the dhal here is thick and almost creamy, with a not-too-subtle hint of spice. I lapped it up hungrily. In no time, only crumbs are left on my tray, which I continue picking at.
Who doesn't enjoy a heaped plate of seafood? But have you ever thought about where our fish comes from? We spoke with the folks at WWF and discovered how we can help save our oceans for future bowls of fish head curry.
WWF-Malaysia and MNS launched the Save Our Seafood (S.O.S.) campaign earlier this year in conjunction with World Oceans… More »
"A plate of happiness"
I had heard many bloggers and friends rave about the delicious Penang style CKT from a stall known as Robert’s so I decided to take a little lunchtime trip over there to try it out. Robert’s has 4 stalls: In Sec17, SS2, SS20, and Taman Mayang Emas. I headed over to the original one in Sec17, which is located in a coffee shop called Say Huat. It took a while to find and we got lost a few times so by the time we finally arrived I was ravenous!
The man cooking at Robert’s is actually his grandson, Lim Cheng Soo. He quit school at 15years old to learn the art of preparing CKT and has been doing it successfully for the past 15years. It was difficult to get it right at first but after a lot of practice he got the hang of it and has been cooking it ever since. “The secret to a good char kuey teow is the fresh seafood. I go to the Selayang market weekly for fresh prawns, and the cockles I get at the Sec17 market,” he explains.
"Delicious Kelantanese treats"
There is something deeply comforting about going to an eatery where the proprietors recognize you, ask how your parents are doing, and slip in extra sambal without you asking. You see familiar faces here every morning and on weekends: the same elderly couples who have brought their kids and grandkids throughout the years. The matriarch of Restoran Jaya, a grand old lady by the name of Makcik Naimah, occasionally drops by but no longer tends the counter herself. Her children now run the place, happily taking orders and bussing tables while conversing with everyone in Kelantanese. As you can tell, everyone here grew up in this little restaurant, and that is my favourite part of it.
My usual hankering for a good bowl of laksam hit a little hard this morning, signaling that it is time to head over to Kelana Jaya. It is a quiet morning this time, and the man behind the counter waves at me as usual. My sister and I peer down the buffet line, even though it has been serving the same dishes ever since we were kids. Accoutrements for nasi dagang, nasi kerabu, nasi lemak and laksam are on display, beckoning our appetites. There is also a roti canai station right outside the shop; the clanks and sizzles from it become the soundtrack to our breakfast.
This morning however, my sister and I choose their nasi dagang and laksam. This is by far my favourite place to have laksam. They have off days every once in a while, but it is generally well done. Laksam noodles scissor-cut to order with a mound of raw vegetables piled on the side, and sweet fish gravy poured all over. It is the laksam I grew up with and will always crave on weekends. Today's one was excellent, satiating my cravings efficiently.
We decided to try out a few typical Indian sweets in the FC kitchen. These are quite simple to make and the flavours are strong. Milk seems to be a very popular ingredient in Indian sweets as are spices such as cardamom. Our office was filled with the milky cardamom aroma for hours.
These treats tend to be extremely sweet and rich so a… More »
We kid you not. The moment my friend switched on the stove I timed it. In reality, getting the ingredients all in the pot took a mere 10 minutes! Leaving it to simmer for 5 minutes.
Now admittedly, not everyone cooks at the speed of light like this talented chum of mine, but what I want to emphasize here is that fish head curry is actually pretty simple and cheap to make.
We ended up with a nice fat jenahak head (since we are still in local fish mode) which costs about RM25, the same head eaten at a fish head restaurant can set you back about RM60 and that's not including your drinks, rice and other things.
Let's get cracking. The ingredients don't look so intimidating right? To Blend:
5 cloves garlic
1 big onion
A bit of water
1 fish head (merah, jenahak) easily 2 kg
2 round eggplants
10 lady's fingers (medium)
4 green chillies
1 stalk curry leaves
2 tbs pure assam jawa
3 tbs fish curry powder (we used Baba's)
1/2 (about 300g) packet santan (coconut milk)
3 tbs oil
1 cup water
2 tsp salt Method:
Wash the fish with coarse salt. This cleans out the 'muddy' smell to the fish. In fact, this is one of the main tips to making great fish head. The head has to be nice and clean.… Continue reading »