Food Shows

How-To Use Sukiyaki

Directed by James Toh, Hosted by Yusoff, on Sat, May 22, 2010 - 8:57:37 AM
How To

What exactly is Sukiyaki beef and when would you want to use it? Yusoff from Las Vacas gives us a little information on how to prepare and enjoy this thin sliver of beef. You can also check it out here.

Food Shows

Las Carretas

Directed by Friedchillies, Hosted by Iedil Putra, on Fri, May 21, 2010 - 5:02:35 AM
Restaurants! Restaurants!

Las Carretas serves Mexican food that’s sooooo good, you’ll be speaking spanish by the time you leave. “So amigos if you’re looking for hearty Mexican food and Spanish sounding meals come to Las Carretas, Yeah! Ariba! Ariba!” quote from Iedil Putra. You can also check it out here.

Food Articles

Get your Chicken Rice on!

by Aurora J., on Fri, May 21, 2010
Favourite 5
Chicken. Rice. Overload. While I tried to space out my scouting extravaganza for the best chicken rice, my plan didn’t quite pan out very well. Squeezing in five chicken rice lunches in one week was, by far, not a good idea. But I did it without any hiccups (pun intended). Now I know what some of you might be thinking chicken rice is chicken…   More »

Foodsters' Blog

Embracing Embrasse

by Honey, on Wed, May 19, 2010 - 3:00:33 PM, 0 comment
Encounters
Chef Nic is a slight man with a calm demeanour, prone to sudden bursts of enthusiasm about his food. His restaurant, Embrasse tucked on Drummond Street is a little like him. An oasis of white tables, intimate and unpretentious. A place where you feel you might get to eat some great food and unwind.

I just want a restaurant that does good food.

After sitting in conversation with him you discover that he loves using local produce (a delightful trend in most of the chefs I  Continue reading »

Gastro News

Palm Oil Shorties Screening

by Alexa P., on Wed, May 19, 2010 - 9:06:59 AM, 0 comment
Events
Our Palm Oil Shorties at Aliyaa rocked! And of course, as with any Friedchillies event, food was aplenty! We even had to pack the leftovers for guests to take home with them. The theme  Continue reading »

Food Shows

Chillin with Richard Augustin

Directed by Friedchillies, Hosted by Eugene Foo & Keeta Brennan, on Wed, May 19, 2010 - 8:21:19 AM
Chillin With FriedChillies

In our second episode of Chillin, Keeta & Eugene complete with matching Oompa Loompa outfits drill Richard (formerly Time Out’s and now Newman’s managing editor) from his shady pastry past to favourite gadget (electrical & non electrical). You can also check it out here.

Where To Eat

Koay Teow Doli

by Adly, on Wed, May 19, 2010
Malay

"Generous toppings of prawns & cockles!"

The history of Doli goes back tens of years, and this little place used to be a famous makan stop for travellers coming into or passing through Taiping. With the new NS Expressway, Doli has become a food destination where people break their journey to have their fill of koay teow, kinda like cars breaking off Route66 to go to Radiator Springs to see Lightning McQueen.

Now, the jawi lettering "Dal", "Waw", "Lam" and "Ya" which spells Doli provides an important clue to the type of Koay Teow this is. Doli is a Malay Koay Teow. There is such a thing. I don't know where the owners got the name Doli (their's are not even remotely Doli) from, maybe they were fans of Dolly Parton, maybe this is just a name plucked out of the air to name a nameless side street malay koay teow restaurant 35 years ago.

Now, there are several things that differentiates a malay and chinese koay teow. #1. Obviously, no lard here. #2. Malay's don't normally fry it wok hei style (taste of the flame) because wok hei is not a malay cooking style. #3. A good chinese styled CKT has tons of garlic which also contributes to the dish's characteristic aroma, a good malay koay teow is easy on this vampire repellant but a bit more soy sauce. #4. Malay Koay Teows are either slightly wet or just wet (sigh... I don't like this).

What sets Doli apart from the other Malay KT sellers is the fact that they still fry on charcoal fire. And, their Malay KT is not wet. If you go to Taiping, the birthplace of KT Doli, this place is perpetually packed at night, every night. The Doli Uncle fries the KT behind the counter. If you observe carefully, his unhurried technique is quite different from chinese styled ones. Hence the *major* difference in taste profile. Also, he has to compensate for the lower charcoal heat. His technique is a bit different. After the noodles are fried, eggs goes in last and spread across the wok. 1 wok, max 4 pax only. Once done, it goes up on a lazy susan and ringed up for table delivery.   More »

     
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