The word chutney derives from the Hindi word chatni that translates to heavily spiced and it is often used as an accompaniment to a main dish. It can be in paste form or it can even resemble jam, the main difference being that it requires spices for it to be a true chutney. Best of all it's all wholly vegetarian making it suitable for most diets.
"The gravy makes it addictive"
I used to frequent the pasar malam in Taman Melawati when I was younger, always getting fascinated by the cacophony of sounds and myriad of colours. I made my way through the fruits and veg section, the butchers and the dried goods and arrived at my favorite section of any night market: the food stalls. Apam balik, putu piring, nasi lemak… name it, you’ll find it here. But it was the alluring smell of meat grilled on charcoal that sort of pulled me to a particular stall. Yes, it was satay. But not the more famous ‘Kajang’ sort. This stall is serving Sate Minang. If you’re a satay fan and you haven’t tried this version, then give yourself a punch in the stomach.
Now, the beef and chicken used tastes pretty much similar to your run-of-the-mill sate, but the key difference is that, after grilling, the sate is soaked in a spicy, thick and viscous gravy which also serves as the ‘kuah’. No kuah kacang here, mind you.
Shiva from Indian Kitchen shares his knowledge on spices that aid in the digestion process.
"The aroma of fresh bread is lovely!"
This little bakery is just the kind of place that is packed with delicious goodies and the smell of baked bread will beg for you to sit down and have a slice of something. Hiestand is a Swiss Gourmet bakery that specializes in European goodies that are made with high quality natural raw ingredients.
If it’s bread you are in search of there are all sorts of wonderful concoctions; grains bread, sourdough breads, crusty breads, rustic breads, and my personal favourite the sundried tomato bread. I can finish a loaf in one sitting just by eating it on its own or dipping it in extra virgin olive oil and a dash of balsamic. Heavenly! It’s got a savoury bite, which is why you don’t even need to slather anything on it for it to be good.
In addition to the gorgeous loaves of crusty breads there are also other baked treats that are worth trying. They make fresh bagels that are chewy and delightful, perfect when toasted and served with a bit of cream cheese. I especially like the poppy seed and sesame bagels for that little bit of nutty crunch on top. If you enjoy croissants try the one with a bit of sprinkled cheese on top. It’s both buttery and cheesy, a delectable combination.
I take great satisfaction in seeing a giant tentacled creature wrap it's arms around a ship, crushing and bringing it down to the depths of the ocean. In one thrilling scene it brings the awesome might of nature against humans, who seek to control but at the end of day are just puny in comparison. The fascination with octopi and squids are far from… More »
"The broth is so thick, it is almost a gravy!"
“Okay, we only have an hour for dinner before we have to get back here,” I tell my dinner companion. “How about curry mee? It’s not that far,” he asks as we make our way to the taxi stand. I pause in my tracks. I’m generally skeptical about uncharted waters (or broth) when it comes to curry mee. “You sure it’s sedap?” I confirm. “I’m so sure that I’ll pay for your dinner,” he replies, hailing a cab and pulling me in.
And we were off to Jalan Alor, the road that never disappoints.
The stop this time is a stall at the start of Jalan Alor, simply named “Alor Curry Mee”. Serving about six different kinds of noodles, the smells emanating from the stall are heavenly. My dinner-mate proceeds to order for us and I fidget impatiently. About five minutes later, it arrives. A large steaming bowl full of broth, chicken strips and cockles peeking through the surface. I wave away my friend’s warnings against slurping up hot broth and dug right in. It near scalds the roof of my mouth, but it immediately trumps every other curry mee I have ever tasted. The broth is so thick, it is almost a gravy. Intensely flavourful and spicy. I add the sambal sauce, which gives the curry mee an earthy kick. Everything tastes wonderful, from the juicy cockles to the moist chicken to the taufu pok bursting with curry. Our bowls empty about ten minutes later, we order a bowl of just taufu pok because we cannot get enough of the broth.
Squid is something that can be difficult to do well. You either need to cook it very quick or for a long time for it to be tender- anywhere in between and you'll end up with a chewy flavoured rubber band. Here are 7 recipes we cooked up and found to work well with this slippery creature. Fried Calamari