Food Articles

Foodsters’ Favourite 50 (2010 edition)

by Honey Ahmad, on Sat, January 01, 2011
Special Feature
This year we celebrate small stuff: the tiny gadget that puts stray beansprouts in place or those that cost next to nothing: a pocket notebook to jot down all your favourite grazing spots. We applaud a daddy who cooks with his small son, a portable stove that saves moolah on trips and a shop that sells most things at RM5. Then there’s the stupidly…   More »

Food Articles

The small and mighty cili padi

by The Charlie, on Fri, December 31, 2010
Food Fight!
Truth be told, we do not have a great variety of chillies native to our little country. We’ve managed to discern three, all under the species of capsicum frutescens. Chillies of this variety are actually only midway on the Scoville scale, scoring only 50,000 to 100,000 on the scale used to measure the heat or piquancy of chillies. Compare this to…   More »

Where To Eat

Lai Foong Beef Noodles

by Alexa P., on Wed, December 29, 2010
Chinese

"The lean beef is meltingly tender"

What draws me to this little stall is the crowd of people surrounding the uncle placing their orders, what seals the deal though is the smell of the deeply fragrant broth. The scent is slightly reminiscent of the popular perfumey phos of Vietnam. The sign on the stall states that it has been operating since 1956; with over 50 years of experience I know I’m in for a real treat.

When you place your order you first pick your noodle of choice kuey teow, bihun, or thick rice noodles, then you pick the parts you want added in, tripe, beef balls, intestines, or lean meat. As I’m not a fan of innards I go for the lean meat with a mix of kuey teow and bihun.

The bowl arrives piping hot and fragrant. Upon the first slurp I am rewarded with a delicious broth peppered with herbs that immediately clears my sinuses and warms my throat. While at first glance it looks like a simple broth, it actually has many layers of rich flavour. It is meaty and packs a zing with chopped coriander and pickled mustard cabbage added in. I find that the broth is even tastier as the day goes on as it has time to simmer for hours. It also doesn’t feel as though there is any MSG added as I didn’t feel like I was dying of thirst afterwards. Definitely a plus point!
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What to Cook

Garlicky Hot Sauce

by Alexa P., on Sun, December 26, 2010
Western
image

In addition to being tasty and versatile, this one will keep the vampires away. Count Dracula won’t be happy but your tummy will. It packs a mild punch with a 4/10.

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What to Cook

Jori Jayne

by Sjaiful A., on Sun, December 26, 2010
Western
image

This came from Jori of the Fatty Crew in NYC- a heat addict. Use as condiment and the oil can be used to up the heat in a simple soup. The spiciness gets up to a 7/10.

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What to Cook

Basic Sri Racha Hot Sauce

by Honey, on Sun, December 26, 2010
Asian
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This is a mild way to add a tiny bit of heat to simple dishes. Use it as a dipping sauce for chicken rice and you’re good to go. It’s the lowest on the scale at 3/10.

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What to Cook

Fiery Cencalok Hot Sauce

by Sjaiful A., on Sun, December 26, 2010
Asian
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The pungent cencalok in this makes it the perfect addtion to any local style meal. Eat it with ayam rempah, cucur udang or even toss it with your fried rice to give it a kick. This one scores high with an 8/10.

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