Tag Archives: Sambal

Lima Blas at Jalan Mesui

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Now I am one of the most frequent customer to enjoy Lima Blas due to its delicious-ness and affordable nyonya cuisine. Tucked quietly in a nearby most busiest venue of Changkat Bukit Bintang Kuala Lumpur, you will able to locate this jewel. Taking a step into this babe you will cocooned into the feels of the 60’s flushed through by its wholesome carefully picked interior.

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Nyonya Delights at Neighbourhood Dataran Sunway

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Nyonya Delights

Well when one ask me where I like to have my lunch, I would tell them I would love to stop my favourite nyonya mixed rice. Located not too far from my place just at the Neighbourhood Food Court, Dataran Sunaway. I just love few of their main dishes such as the mouthwatering golden fried pork coated with yummy caramelized bbd sauce, the tender wild boar curry a must have, even their pan fried mackerel coated with tamarind sauce and strings of fried gingers, their ‘sambal sotong’ squid and cockles are both to die for. I got to say their Nyonya Nasi Lemak can be a divine breakfast. Here you can also get Tom Yum Fried Mee Hoon as snacka while their Asam Vegetable is damn classic. Best time to lingering around this shop would be at 12noon as most disihes will parade themselves.

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Nasi Lemak Atan Chow Kit

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Rows of Atan’s Packed Nasi Lemak

Having to attend events that ends at late night can be tricky to find something to eat except to be present at a mamak stall. I always like to defunct on my schedule. I diverted to Chow Kit night market and surpisingly got my bamboo starfruit and something I would like to try on, a bunch of tapioca shots/leaves. The ferns will definitely to be cooked with dense coconut milk, turmeric and birds eye chili. After the buying and negotiating, it was time to have an early morning breakfast. The nearest and not so heavy indulgence would best to drop by Atan’s Nasi Lemak, just across.

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Ramadhan Inspired by Nenek’s Kitchen at JW Marriott Kuala Lumpur

Ramadhan inspired by Nenek's Kitchen at JW Marriott Kuala Lumpur

Making my way to the city centre was an easy task and what’s waiting for me was a scrumptious spread of food that inspired from grandma’s kitchen. Yes, I was invited to taste the spread of hard work prepared by a line of chefs at JW Marriott Kuala Lumpur for this coming Ramadhan.

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Somcit Thai Restaurant Bandar Mahkota Cheras

Somcit

Yes I had been eating around which is fun and this time dated my friends who stayed rather away from my end, Sungai Long, Cheras. Yup it was not a bad ride over the weekend as traffic is much quieter. We sky over to the next neighbourhood Bandar Mahkota Cheras to try out this well known Thai restaurant by the name of Somcit.

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Mid-Autumn Mooncake Festival at Si Chuan Dou Hua ParkRoyal Kuala Lumpur

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Savour delectable mooncakes this Mid-Autumn Festival as Si Chuan Dou Hua spoils you with 6 distinctive flavours, available from 27 August till 30 September.

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Sauces, Dips & Tips by Lau Foo Sun

Sauces Dips n Tips

I found this book to be so irresistable upon finding that there are more than 350 handy recipes on sauces and dressings. It definitely will make my life easy and foremost it will definitely brings lots of variety of flavours into my daily cooking. It contains all sorts of sauces, dips and condiments for Asian and Western cuisine and even a section for sweet and savoury sauces for dessert.

I like the tomato sauces and I also found barbeque sauce that make my weekend fabulous. Easy to follow recipes are what I am looking and I found them on this book. From luscious satay sauce to tasty sambal belacan sauce are all irresistable, a must to try. Surpsingly I find it to be a great bargain as the book just cost RM39.90 that come with 420pages, compact and easy to hold. It’s a great book.

Sauces Dips n Tips Author

Foo-Sun Lauis a veteran food connoisseur, culinary and wine critic and judge as well contributor to food magazines. He firmly believes that sauces are an integral part of food be it Asian or Western cuisine and can make or break a dish. His advice is to start with a good basic stock and add a dash of alcohol to bring out the best side in a sauce . . . . . Sauces, Dips and Tips will help you to enhance foor to taste exquisite.

Foo-Sun has also published two books on wine , A Comprehensive Professional Wine Reference and Appreciationof Vines and Wines.

I got a copy of Sauces, Dips & Tips by Lau Foo Sun from Marshall Cavendish and I would love to give away to a lucky reader . . . . . I got this book now tucked nicely in the kitchen, Sidney Kan

NYONYA BREEZE Penang Finest Nyonya Cuisine

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Nyonya Breeze located at Abu Siti Lane is yet another delicious nyonya heritage gourmet that not to be missed if you are in visiting the Penang Island. Upon the invitation of Uncle Lee, we headed to Nyonya Breeze right after our baking class ended.

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According to my google search, six centuries ago, China’s Ming Dynasty began courting the kingdoms to the south, dispatching Admiral Zheng He on his seven epic journeys, during which he made port in Malacca and Singapore. To cement budding diplomatic and commercial ties with the kingdom of Malacca, the Imperial Princess Hang Li Po was married to Sultan Mansur Shah, the Sultan of Malacca at that time. Her entourage settled in Bukit Cina, marrying the local Malays and eventually growing and evolving into a class of straits-born Chinese, the ‘Peranakan’. Peranakan communities continue to grow in Malacca and later extended to Penang and Singapore.

Peranakan ladies were called Nyonyas while their male counterparts were labeled Babas. They retained many traditions and beliefs of their Chinese forefathers, and adopted many more from the local Malay community. Hokkien was enriched with Malay words, and the sarong and kebaya became everyday clothes for this emerging class. The Peranakan adapted – to the land and its colonial rulers

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Today’s Nyonyas and Babas have largely been assimilated into the Chinese community but the Nyonya art of cooking has been preserved, passed on from mothers to daughters through the centuries. Fusing Chinese, Malay, Indian and Western styles, Nyonya cuisine is prepared meticulously with great attention to detail, balancing aesthetics, aroma and taste. While Malacca and Singapore Nyonya cooking were influenced by their proximity to Indonesia, Penang Nyonya cuisine is laced with Thai secrets, being more sour and spicy. This is most evident in the many Kerabus the Penang Nyonya holds in her recipe book.

The preparation and cooking of Nyonya food can be a laborious, meticulous and time-consuming affair. The grinding, blending, pounding, and marinating of the ingredients can take several hours. Typical Nyonya spices complemented by the subtle fragrance of lemongrass, lengkuas (galangal or wild ginger), kunyit (turmeric root), fresh or dried chillies, candlenuts, shallots, kaffir lime leaves, pandan (screwpine), daun salam (fresh bay leaves), daun kesum(Thai basil leaves),daun kunyit(turmeric leaves) and ginger buds are crucial in the making of authentic Nyonya cuisine. Sauces made from coconut milk, tamarind seeds and curry pastes (freshly pounded with shallots, garlic, lemon grass, ginger and selected curry mix) is a testament of an excellent cooked meal at Nyonya Breeze

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THE UMA Strand Kota Damansara

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THE UMA is definitely the place to be if you are seeking for a truly Balinese food experience, “Authentic Balinese Cuisine, Relaxing Hideout”. The food served here is simple yet special and so easy to associate with, simplicity is the best word to describe the whole experience I had during my visit at The Uma, very relaxing indeed.

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The Zen Star Chef – Secret Recipe

    THE EVENT

    Zen by Secret Recipe
    ZEN BY SECRET RECIPE

    Secret Recipe is famous for their cakes while Zen is one of their latest up market restaurant and currently conducting an awesome event called The Zen Star Chef, in search of a young talented chef. It was honored to be invited to attend one of their event at Sentral, KL.

    Zen Star ChefZen Star Chef 1
    ZEN STAR CHEF SEARCH FINALISTS

    Now the battle begins with six finalists going for the title which I think was very awesome, something so refreshing and exciting . . . well something you don’t get to see or hear often in Kuala Lumpur, showcasing young talents is really a good thing and giving them a good exposure is just terrific . . . . but then it is also not easy to groom talent, do trust and mark my words! :)

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MY TRAVELOGUE : PENANG PART 1

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We arrived in Penang late on friday nite, meet up with my friends and straight went out for dinner at Super Tanker which was a foodcourt. There were a lot of stalls selling different type of food and we ended up being selective. I ordered curry noodle which was tasty, Sid ordered a bowl shrimp noodle “har mein” then came along a plate of rice noodle top with shripm paste “chu cheong fan haw kow” and the fried oyster omellete “hoe chein” ……. gosh the food was delicious and inexpensive compared with Kuala Lumpur. Moving to Penang had started to play in my mind already . . . . next we headed to Subaidah just nearby to Tesco Extra/USM for teh tarik . . .. this place was very interesting because people just kept queueing up for the take away nasi lemak . . . . . got to say I really know why, the rice was freshly cooked and warm, the sambal was good and the fried chicken with herbs was gorgeous indeed.

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We stayed at my god brother’s condominium and this was the balcony view when we woke up in the morning at Penang Gold Coast, a panoramic view from the 18th floor. and you can see Pulau Jerejak just across too

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We woke up rather early that saturday morning as we had to start our baking classes at 9am. As it was on the way to the city centre we stopped by at Genting coffeeshop, Green Lane for so awesome delicious hawker food. This time we ordered mee jawa which was great and well balance taste, penang fried noodle “chaw kew teow” was very delicious , tasty “loh mein” and delicious hokkien “dark” noodle.

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We started with the morning macaron class and we had a group of interesting students. All the macarons baked that morning when on so well, non of them cracked.

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This was a group photo of myself with Sid, Lingzie (my manager in Penang also the owner of http://www.lingzie.com/) and Ms Chong (the reporter from Guang Ming Daily) Yes I was interviewed by the Guang Ming Daily which was so fun and interesting although I was a bit nervous at first but Ms Chong really managed to calm me down with her interviewing expertise. :)

After the morning class we went for lunch on the invitation of Mr Lee the owner of the baking studio at Hong Yap Trading along Jalan Siam. Mr Lee brought us to Dim Sum Food Restaurant along Macalister Road and we were served with awesome delicous baskets of dim sum and a few main dishes.

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We had prawn dumplings “har kau”, meat dumpling “siew mai”, fish ball “yee tan”, roast pork pastry “char sew kok” and prawn wrapped in beancurd “fu chok har kuen” as the entrees and came the main dishes, the assam steam fish which was so delicious especially the sauce, truely nyonya style only available to taste in Penang, prawns cooked in curry leaves “lye you har” and sweet & sour spare ribs. The lunch was fantastic and really truely Penang! After lunch we headed back for our next macaron class.

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The macaron class went on well as planned ! A well accomplished for the day!

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As for that night we went for dinner at Bayan Lepas. Sadly we did take any photo as everyone was hungry and totally forgotten about dear camera. After dinner we headed to Gurney Drive and visited the hawker centre there and we had fruit rojak, toasted dry squid and some drinks.

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The first day in Penang was fantastic, my students really rocked and the second day went on very well too. The second day will be updated on my next coming post . . . . Love Sunny Yaw

Restoran 3U. Taman Tyton, Cheras, Kuala Lumpur

Restaurant 3U at Taman Tyton, Cheras is an amazing place just to have a bowl of beef noodle. Got to say the beef soup is gorgeous and the beef meat taste so tender.



A bowl of braised beef with dry noodle is also winner at this noodle restaurant.



You can also opt for a mixed beef noodle soup which is the most spectecular dish of the day.


A bowl of noodle can never do without a side dish of sambal but this place , you can find a delicious awesome dry prawn chilli sambal.


We also tasted prawn wanton which is delicious. This is a must order.



You can also can get a bowl of lovely curry chicken noodle at 6pm.

Sidney

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