The Stall with No Name – great herbal chicken

stall no name

There is a stall in town that doesn’t have a name but serves up great herbal chicken twice a day. The operation is quite quaint and rather appealing in a sense – tables are lined along the side of a narrow lane and you can practically see flora growing out of cracks in the centuries-old building.

quaint operation

The food choices are quite simple – there’s herbal chicken drumstick (which I highly recommend) and stewed pork (which doesn’t taste good to me). They both cost RM 6.

herbal chicken stall

All the provisions for washing up and cooking is located right by the stall itself. The clientèle consists of office workers around the area, according to the proprietor.

roadside food stall

The herbal chicken is cooked in aluminium foil and this retains a lot of the moisture of the drumstick.

reconstituted pork

The meat for the stewed pork on the other hand is picked from a container and then mixed with hearty broth from a large simmering pot by the side. I don’t think much of “reconstituted meals” like this – it works for some items, but not pork, since what comes out will be one tough piece of un-kosher meat.

herbal chicken

I am hugely impressed by the herbal chicken though. The tasty broth bursts out of the foil when it’s opened and the hot, hearty soup goes very well with rice – it’s very salty.

lane stall

The chicken is ultra-tender too – the meat literally falls apart from the bone when you pick one up. Delicious, and a rather good find in the alleyways of KL.

great herbal chicken

The Stall with No Name is located in Lorong Bandar 4. It’s open from 10 am – 3 pm and then again from 5 pm to 10 pm. Go for the mouth-watering tender herbal chicken. :D

Secret of Louisiana, Plaza Kelana Jaya

secret of louisiana food

Secret of Louisiana is a Cajun-style seafood and steak restaurant opened up by a chef who used to live there. Word is, he wanted some authentic Louisiana food in KL (or rather Petaling Jaya) and a star is born. Or so it goes.

secret of louisiana

I’ve never been to this place before – it’s really nice, situated beside a lake (didn’t even know there was a lake in Plaza Kelana Jaya and I lived there a couple of years back) with covered al-fresco dining by the pier. I was invited by Connie and Ayu to come sample a couple of their signature dishes.

Seafood Gumbo (RM 22.90)
Sauteed assorted with thick creamy sauce, rich in herbs and cheese, served with garlic toast. Gumbo has been called the greatest contribution of Louisiana kitchens to Americans cuisine!

seafood gumbo

This is the appetizer and I must say, a great start to the dinner! I love the rich, gummy seafood gumbo. It’s a hearty combination of seafood and you can taste the chunks of deep sea lovin’ right inside. You’re supposed to eat it on top of garlic bread but I found myself just spooning the seafood gumbo by itself. Highly recommended.

Louisiana Famous Shrimp Scampi (RM 30.90)
Buttery and lush with fresh garlic, fresh herbs, tomatoes, and lemons, topped with 5 pieces grilled large prawns, the most popular pasta dish among all our pasta dishes.

louisiana famous shrimp scampi

I was entranced with the pasta dish too. The prawns are HUGE and fresh and everything tastes garlicky, which is something I dearly love. I would come back for this and the seafood gumbo again.

Seafood Jambalaya (RM 33.90)
An authentic Cajun dish, it’s perhaps the most versatile main dish that Louisiana has to offer, our version is rice cooked with fresh assorted seafood, sausages, tomatoes, corn, celery, mushrooms and fresh herbs.

seafood jambalaya

This came off as sorta like a wet paella. I love seafood and I like the chunks of fish, shrimp and squid. It’s mixed nicely with rice too, which reminds you of the soupy rice that you get fed as kid when you’re sick. Heartwarming food for the soul.

Red Fish (Red Snapper) (RM 38.90)
Dredged Snapper fillet on Cajun spice mix and seared on hot cask iron with butter. Blackened style with Cajun vegetables.

red fish red snapper

I found a lot of people who enjoyed this dish but for some reason it didn’t quite agree with me. I found the style of cooking to be too dry, maybe it’s just a personal thing.

Nut & Seed Layered Chicken (RM 32.90)
Grilled chicken breast with Cajun spice, sliced with and layered with organic nut & seed, served on lightly mashed potato and carrot. Drizzled with Fig chutney sauce.

nut seed layered chicken

I also found this selection from the Poultry menu to be a tad too dry for my tastes but it’s named the favorite dish of Suanie’s friend (who’s unfortunately allergic to crayfish). I really love the sweet fig chutney that goes with it though – it’s absolutely mouthwatering.

…and the various nuts scattered around! Lovin’ it.

Louisiana’s Mud Pie (RM 16.90)
We begin with a large slice of our rich Hot Chocolate Cake and top it with our hot fudge and big scoop of vanilla ice cream. This is covered with whipped cream and topped with sprinkle of crusted walnut and cherry.

louisiana mud pie

This is really good mud pie. I’ve had some great mud pies and this ranks up there with them. Hot chocolate cake with vanilla ice cream, it’s hard to argue with that. I ended up eating most of this. Heh.

louisiana group photo
L-R (from back): Suanie, Eiling, Shah, Huai Bin (me)

I’ll love to go back to Secret of Louisiana again. It’s relatively close to where I live and I didn’t know such a chill place existed. It’ll be nice to just lounge by the pier and eat some of the seafood dishes. I loved the first two and dessert.

secret of louisiana restaurant

There will be a wine pairing dinner on the 14th of January which features a Cajun culinary feast, a tour of the State of Louisiana (not literally – there’s going to be features and videos on that day), a folk dance performance, a special cooking demonstration plus a speech from the US Embassy to Malaysia.

louisiana sauces

The event kicks off at 6:30 pm and there will also be wine appreciation tips and mystery gift giveaways. If you’re interested, the tickets are RM 250 per pax, you can get them by calling Sharine Chua (019 983 0230) or Ayu (012 234 7066). You can also surf over to their website.

ayu connie chef

I’ll be going to check it out. Last I heard, 1/3 of the tickets are already sold and that was a week ago so give them a buzz if you wanna join us in this wine pairing dinner. The food will not be the same as the one that we ate, it’ll be a specially prepared menu for the occasion, just passing along the info. :)

5 exotic tropical fruit sandwiches

tropical sandwiches

I call this the Silat Buah Edition of my continuing bread story! smirk

1. Mangosteen sandwiches

mangosteens

It’s the season for mangosteens now. Mangosteens season is the end of the year and the smaller ones do not have seeds, making it perfect for sandwiches!

mangosteen sandwiches

It’s a refreshing experiment but to be honest, not all that good.

2. Starfruit sandwiches

starfruit

I saw this jar of local government FAMA produced belimbing (starfruit) jam on sale once and bought a tub of it. I then sauntered over to the fruits section and got myself 3 starfruits.

I decided to slather the starfruit jam and then cut starfruit slices on top of it to make a starfruit sandwich with real fruit.

starfruit sandwich

I had to choke it down – the jam is crappy and almost inedible, full of sugar and a weird flavoring that has little to do with starfruit. Another one of my failed experiments. I still can’t bring myself to eat the jam – it’s still sitting in the fridge after another try on it’s own. Vile stuff.

3. Jackfruit sandwiches

jackfruit

You can get the fresh ones at SS2 night market. I found it much better than the ones at the local hypermarket. It’s one of the more expensive fruits around at over RM 9 / kg. I just slid the fruit between bread since it’s quite flavorful by itself.

jackfruit sandwiches

It should probably be noted that seeds should be taken out before inserting into bread. It’s pretty good – especially when paired with cream cheese spread!

4. Durian sandwiches

durian

It might be heresy to some to use the precious durian as a sandwich filling. It’s expensive (recently bought a Holo durian for RM 33 with less than 10 seeds, costing over RM 3 each) so I used the more common D24 strain (RM 6 / kg) for this experiment.

I thought since it works so well with glutinous rice (seriously, durian and mangoes are perfect with glutinous rice) I reckon it might be okay with bread.

durian sandwiches

Nope, I still consider it a waste – I had to use about 4 seeds to gather enough flesh for a sandwich – it’s good, but durians deserve better treatment.

5. Jambu sandwiches

jambu

I saw this juicy local fruit at RM 8 / kg from a local roadside stand and it turned out to be one of the best sandwiches I’ve ever made! :)

fruit sandwiches

The secret is chunky peanut butter.

Jambu with chunky peanut butter has a very complex texture – the pure water squirting out of the fruit, the stickiness of peanut butter and the chewiness of bread. The flavor profile is amazing too – kinda like eating an apple with peanut butter (used to do that as a kid).

This is the tropical version – salty and buttery and sweet with refreshing bursts.

I did a lot of tongue-in-cheek sandwiches for fun but this…

jambu sandwiches

…this is the eureka moment, I discovered something I’ll really continue eating. It’s truly a great fruit sandwich! :)

Happy Birthday Mom! :)

happy birthday mom

I have a really funny story about this. We don’t actually know if the 1st of January is her birthday. You know how people back in the days don’t actually register their babies until maybe a couple of days later and gets a pink birth certificate (date of birth – estimated) instead of a white one (confirmed by a doctor)?

That’s the case with my mom and I Whatsapped my sister two days ago to get my mom’s number to call her.

She’s in Singapore but we’ll all be together in Sibu in a bit.

I’ll have to take more photos with my family when we reunite again!

First post for 2013 – may you have peace, joy and everything you want in this year and many more to come mom! :D

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