food

The kindness of strangers

by

food container

The F&B places all started to jettison their food stock straight after the F1 final race in Sepang with “Buy 1 free 1” promos and 50% discounts. I wouldn’t pay RM 20 for a soggy sandwich but I was feeling particularly hungry and at RM 10, it didn’t sound so bad. It started to sound like airport food prices to me. 😉

Thus, I parked my ass at the nearest place and started to eat.

sepang food stalls

I got an egg sandwich, managed to two bites and started to poke at the radioactive looking mess that’s supposed to be coleslaw when I accidentally upended the entire disposable container and got the gooey stuff all over my jeans. The splatter was everywhere – on the floor, on my clothes and it nearly even hit the person beside me.

coleslaw

Anyway, I was wiping futilely at my jeans with the tiny piece of serviette they gave me, just moving around the mess instead of doing anything productive to it, when the girl sitting next to me (see photo below) rummaged in her bag and held out a packet of wet wipes.

f1 food sale

I thought that was really nice of her. Most people would have ignored the scene and looked the other way but she was kind enough to notice and offer some wet wipes to me. It really made my day, even though I still had to go to the washroom to clean up most of the mess. Heh! Thanks anonymous girl! I’m sorry I didn’t get your name. 😡

muffin

I stuck to a safer-to-eat muffin after that. It was at bargain basement prices – a Coffee Bean bottled drink with 4 individually packaged muffins for just RM 5. 😀

Familiar Faces Nyonya Food & Noodle House

by

Familiar Faces Nyonya

I had dinner at Familiar Faces Nyonya Food & Noodle House with Janet last night. She’s also from Sibu and came over to work in KL about a month ago. I picked her up from Cheras and was about to head down to either PJ or KL when the massive Friday night traffic congestion made me decide against it.

Familiar Faces Nyonya restaurant

It was about 8:30 pm and we were still stuck in practically gridlocked conditions so I consulted the GPS for an alternate place for dinner. We were in Sri Petaling at that time and we chose this place due to the proximity to our current location. I’ve never been here before and Janet is new to Nyonya food so I (slowly) inched towards the restaurant.

Familiar Faces Nyonya rice

Familiar Faces Nyonya Food & Noodle House serves a wide range of Nyonya food, which you can order a-la-carte or in a single serving with rice. I asked the waitress for recommendations and she suggested some of their flagship dishes. The place has a healthy portfolio of seafood, meat and vegetable dishes but does not serve pork.

Familiar Faces Nyonya tea

One of their specialties is the home made Chrysanthemum tea with bits of nata de coco at the bottom. It’s surprisingly refreshing and I didn’t even notice the cubes at the bottom until Janet pointed it out to me.

Familiar Faces Nyonya petai

The first dish that came out is the Nyonya Shredded Petai (RM 12). Petai is something you either love or hate. It’s also called “smelly bean” and has a slightly bitter aftertaste. I found this incarnation pretty good though – there are bits of meat and chilli in the sauce, which offsets the less palatable qualities while maintaining the signature crunch of this vegetable.

Familiar Faces Nyonya squid

The squid cooked in Nyonya sauce (RM 13) was a bit of a disappointment. I found it rather bland but the squid was prepared well – it’s tender and moist, with none of the chewiness associated with overcooking.

Familiar Faces Nyonya fish

We also ordered the Nyonya Sambal Fish (RM 12). There was an initial concern over whether it would be too dry, considering it’s fried fish but that dissipated as soon as we dug in.

Familiar Faces Nyonya sambal fish filling

The fish is stuffed with sambal and other assorted fillings and it goes very well with a squeeze of lime. There isn’t too many bones to contend with too, which is always a good thing. Most of the dishes at Familiar Faces Nyonya Food & Noodle House is served on a piece of banana leaf, which is a nice touch.

Familiar Faces Nyonya chicken

However, the best dish that we had was the Nyonya style Sweet Potato Chicken (RM 12). It’s cooked in a savory sauce that seeps all the way into the bed of thinly sliced potatoes under the dish. The gravy saturated potatoes tastes even better than the chicken itself!

Familiar Faces Nyonya us

The total bill came up to RM 56.40 which is very reasonable. The service is friendly and there’s a warm and homely ambiance to the place. I have my doubts about the authenticity of some of the dishes but it’s still a good find. There’s also a very popular steamboat restaurant in the same row which is worth checking out.

Familiar Faces Nyonya food

Familiar Faces Nyonya Food & Noodle House is located at Jalan Radin Anum 1, Taman Sri Petaling with the GPS coordinates N 03°04.031′ E 101°41.423′.

Rempeyek making and recipe

by

rempeyek

I was at Johor during the past weekend and managed to participate in a traditional kueh making workshops of sorts during my time there. This kueh is called rempeyek and it’s made with batter and then deep fried.

rempeyek deep fry

There is a contraption where you pour in the batter, add peanuts and ikan bilis (anchovies) before you dunk it into boiling hot oil.

rempeyek done

I shot a video of the rempeyek making process with the help of Iza a.k.a. Bulb. I made mine with extra peanuts and made sure to keep track of the floating bits of kueh so I can eat the one that I made with my own hands. 🙂

The recipe for rempeyek goes like this:

Batter
200 grams rice flour
100 gram corn flour
2 cups of santan (coconut milk)
½ teaspoon jintan manis (pounded)
½ teaspoon jintan putih (diced)
½ teaspoon ketumbar (grated)
4 red onions – finely diced
2 onions – finely diced
Salt to taste

Condiments
300 grams peanuts
Ikan bilis (anchovies)

my rempeyek

I managed to get the recipe from the kind folks at the place. It should be noted that the peanuts should be fried beforehand. The rempeyek will float to the top once it’s cooked and once that’s done, you put it on serviettes to soak up the excess oil.

rempeyek me

This is the rempeyek that I made. I like the taste of this classic kueh. It’s a traditional savory local delicacy of Malay origin and I’m glad I had the chance to try and make some. 🙂

Our advance Chap Goh Meh dinner

by

chap goh meh

Chap Goh Meh marks the last day of Chinese New Year and traditionally sees the whole family sitting down for dinner. Unfortunately, none of our family members are in one place this year so my grandma did an early one with all of my favorite dishes.

good fish

I’ve always loved fish cooked with soy sauce. I can’t remember the name of this fish but it’s kinda like empurau in texture.

century egg

Century eggs are one of my favorite condiments…however, I only tend to eat it in Sibu for some reason. I love the rich egg yolk and it’s an instant appetizer for me. 🙂

chai bo

This is hands down my favorite vegetable. It’s called chai bo and cooked with a bit of sugar so the taste is slightly sweet. It’s one of the rare foods that hits the umami G-spot and I can eat a spoonful with every bite. I love this and I could never find it anywhere else except at my grandma’s. It’s her specialty. <3 pork leg chicken feet

Pork leg with chicken feet. This unique combination turned up at the table during the Chinese New Year reunion dinner with fatt choy (black moss) and I was instantly hooked! I love the texture of pork leg – the chunky meat and exquisitely sinful layer of fat is divine. The pairing with chicken feet is quite ingenious – it’s the brainchild of one of my aunties. It takes hours to cook so everything comes out tender and juicy.

chap goh meh dinner

I ate so much I nearly burst but I’m so hungry right now it makes me want to repeat this gastronomic feat again. Home cooked meals with your family is the best – I only get to experience this once a year.

Happy Chap Goh Meh everyone! 🙂

Stonehenge Rock Cake

by

stonehenge me

I made it a point to go to Stonehenge during my trip to England. My only regret was that Stonehenge is not located in Amsterdam. I think I would have gotten much more out of it if it were there. 😉

rock cake stonehenge

Anyway, I have lots of photos and videos of Stonehenge so I’ll do a full writeup of this place soon. I read in Wikitravel that I should not miss the Stonehenge rock cake after immersing myself in the mysteries of Stonehenge.

stonehenge rock cake

I don’t know who wrote that but I can tell you that I’ve eaten better rock cakes. It’s 1.99 pounds (about RM 10) and it’s nothing more than a marketing gimmick. Go to Stonehenge to see the rocks, avoid the rock cakes. 😉

Pub food in London, England

by

england draft beer

The closest thing to English cuisine is probably the food you get in pubs. Pub grub comprises of dishes ranging from bangers and mash to more elaborate Sunday roasts.

pub grub

I once asked a resident what the best food locals eat in London is and he quickly answered, in all seriousness, I might add – Chinese and Indian food. He went on to explain the cultural melting pot made curries and such a staple of modern gastronomy.

english pub

Pub food is probably the last bastion against the influence of globalization (not that I’m against it, it’s just that I want to eat proper English food, whatever that may mean, while I’m there). It’s best served with a pint (or three) of one of their local draft beers, which is nowhere near as carbonated as other beers – it’s pulled manually and comes up with a proper head.

england pub

One interesting thing I noticed about the pubs is that you can ask for an extra pull if you feel that the foam is too much. More beer. w00t.

I hereby present a selection of the pub grub that I’ve had during my vacation there:

Scampi and chips

scampi and chips

This is a variant of the popular fish and chips – substituting scampi instead of fish. It’s served with slab cut potatoes and green peas. I also had a pickled egg on the side. It’s an acquired taste, pickled eggs. I love pickled eggs with my fish and chips when I was in Melbourne.

Traditional full English breakfast

english full breakfast

It has the works – bacon, portobello mushroom, grilled tomato and toast.

Chicken pie

chicken pie

This chicken pie is rather unorthodox as the filling isn’t INSIDE the pie. Instead, the chicken filling is served on the side and the pie crust is empty. The boiled potatoes fulfills the carb intake and is best eaten with butter. Delicious!

Sunday Roast

sunday roast

This can differ according to which pub you go to but it’s basically a choice of meat with gravy and some sides to fill you up.

Scrumpy Pork Hock

pork hock

Now this is one juicy and remarkable piece of work. A huge chunk of pork is served with mash and green beans. The pork is tender – it’s the cut near the leg, also known as pork knuckle. It has a lot of tendons in addition to the meat and fat, which makes it all the more palatable. The gravy is made of apple and cider sauce. Mmm…

Bangers and mash with black pudding

bangers and mash

Bangers and mash is traditional pub grub – it’s sausages with mashed potatoes and gravy. I also ordered some blood pudding to go with it.

black pudding

Blood pudding or black pudding is a type of sausage made with pigs blood and it’s as tasty as it comes. Definitely a must try in England. 🙂

Sibu kampua mee and mixed soup

by

sibu kampua mee

I’m a huge fan of kampua mee and we can’t exactly get the authentic ones in KL so I make it a point to eat this whenever I come back to Sibu. It’s actually just noodles tossed with lard and sprinkled with spring onions, shallots and fried onions but it tastes delicious!

sibu kampua mee with mixed soup

I like mine with soy sauce and chilli – you can also opt for an either or if you don’t want the plain noodles. The trick to good kampua mee is in the lard. A lot of places switched to vegetable oil instead. THAT IS NOT KAMPUA MEE! A proper bowl of kampua mee is made with lard.

sibu mixed soup

There are also endless customization options – you can have it in soup, with sliced char siew, with pien nuk (dumplings – kinda like wanton) or with a side order. My favorite used to be a side order of pork liver but today I went for the Full Monty (except for tofu coz I don’t like tofu!!!).

sibu mixed soup pork

It not only has pork liver, but intestines, meat and various innards from this non-halal animal.

My favorite place closed down but this one is pretty good too – the soup was peppery and yes, the kampua is made with lard. I make it a point to check. smirk

Yangshuo beer fish

by

yangshuo beer fish restaurant

Yangshuo is famous for beer fish – a local specialty that is cooked with lots of chillis, garlic, peppers and of course BEER! The fish is called Li River fish (another must-try if you go to Guilin) although I don’t know exactly what type of fish that is.

yangshuo view

I went to a rather touristy place to sample this awesome dish so I can’t vouch for the authenticity of it. The view is great though and we were each given a RMB 50 coupon to dine on. I was the only person traveling alone in that Li River cruise tour and this girl Kiko who was there with her mom and dad was kind enough to wave me over to share their table.

chinese menu

WHY DO THE MENUS ONLY HAVE CHINESE CHARACTERS?

yangshuo tofu

I left the ordering to them since I can’t read anything but I managed to order beer fish and beer to go along with it (it’s the perfect combo). It is obvious I didn’t do the ordering coz here you have tofu. REAL TOFU. As in the kind that comes without anything to somewhat mask the inherent tastelessness of tofu.

yangshuo shoots chicken

This is a vegetable dish cooked with chicken. It consists primarily of shoots and it’s not too bad but I’m not a huge fan of vegetables.

yangshuo local fern

Now this is an interesting one – it’s a local fern gathered in Yangshuo by the locals. It tasted bitter but I found it quite interesting and ate quite a bit of this. I think the fact that it’s indigenous to Yangshuo made me go against my vegetable principals.

kiko

This is Kiko. She’s with an MNC and was based in Malaysia for a bit.

yangshuo beer fish

I always leave the best for the last so here I present to you the famous Yangshuo Beer Fish!

yangshuo tea

You can actually taste the malt and hops from the beer fish and it surprisingly adds a lot to the taste of the tender and succulent Li River fish. The gravy was so good I drizzled it over my rice, which apparently is not compliant with the etiquette of Chinese dining, along with my propensity for sticking my chopsticks into the rice bowl. smirk

beer fish

I can’t remember how much the bill was but we had to top up about RMB 100 (about RM 50). I offered to pay since I was the only one who ordered beer (although Kiko and her dad drank it too) but they won’t have anything to do with that. I had to literally force my Yuan into the hands of the waitress, to the protests of the family and a lot of back and forth before I escorted the waitress away with my Yuan.

yangshuo beer fish end

That’s Chinese culture for you. Heh! Anyway, the family is not from around here too – they’re visiting from Guangzhou and their family was kind enough to ask me to visit anytime and they’ll be my tour guide (and a place to stay). w00t! I’ll be going after my Melbourne trip. 🙂

Pangkor Curry Fish Head Restaurant

by

Pangkor Curry Fish Head Restaurant

Pangkor Curry Fish Head Restaurant is not located in Pangkor but it sure seems like it. It’s nestled somewhere deep within the recesses of Subang and is Aud‘s regular stomping grounds. The proprietor there even knows her coz her family eats there so often.

Pangkor Curry Fish Head Restaurant interior

I am told this eating establishment offers extremely good curry fish head. The place is full of patrons digging into dinner and the four of us managed to find a table in the restaurant. There is an al freso area and an indoor dining section and most of the tables can be seen with the flagship curry fish head.

Pangkor Curry Fish Head Restaurant Spinach with Garlic

This is Spinach with Garlic – which I tried to eat more of, considering I’m not exactly the embodiment of healthy living. It’s RM 8 for a small dish and RM 10 for a large one. I can’t comment much about vegetables, since I never clicked on the Like button on this particular food group ever since I was a kid.

Pangkor Curry Fish Head Restaurant Honey Soy Chicken

Moving on to the meat of the post, this is the Honey Soy Chicken (RM 15, 20, 25 for S, M, L). It is endorsed by Ho Chiak as the sticker on the menu proclaims loudly (if words can talk that is). I found this rather good – the taste and texture is spot on. Sorry I stole all the good bits of the chicken. smirk

Pangkor Curry Fish Head Restaurant Fried Homemade Beancurd with Minced Chicken

The next dish is the Fried Homemade Beancurd with Minced Chicken (RM 10 for small, RM 15 for large). Beancurd to me belongs to the tofu group which I am not particularly fond of either. However, this dish surprised me with the exquisitely tender beancurn contrasted with the lean chicken meat. The gravy does the dish much justice too. I used Gourmet Mode on my Sony Cyber-shot TX-5 to take all the photos in this post.

Pangkor Curry Fish Head dish

Now this is the highlight of the meal – Curry Grouper Fish Head! It’s also bears the prominent lips, teeth and tongue logo of Ho Chiak and I stand here as witness that this is really good curry fish head.

There is no santan (coconut milk) added to the curry fish head – it’s cooked the Proper Way (TM). The price ranges from RM 28 – RM 75 depending on the portion. I liked the tender and succulent fish but the best part about this tai chow place’s signature dish is the curry sauce.

Pangkor Curry Fish Head

You can practically eat a plate of steamed rice with the curry alone – the medley of spices produces an opus of epicurean delight on your taste buds!

Pangkor Curry Fish Head Restaurant can be a little hard to find so I’m going to list down the GPS coordinates:

N 03º 04′ 40.5″
E 101º 35′ 18.8″

I saved it so I can come here to eat the curry fish head again. You know the best thing about Pangkor Curry Fish Head Restaurant? It’s not only fucking good but it’s halal to boot!

The entire process of eating rat in China

by

eating rat

This is a rat. It’s a rodent, but I can’t figure out if it’s a vole, guinea pig, bandicoot rat, Sikkim rat, Lesser rice-field rat or Tanezumi rat coz all rats looks the same to me.

It’s rather large, as you can see by the size of the motherfucker. I searched high and low to eat the infamous rat in Guilin, China and finally managed to get to the damn rodent.

poor rat

The best thing about China is that you can watch the entire process!

scalding rat

…which might be unsavory for all you PETA tree-hugging types, as they first club the poor rodent you choose for dinner to oblivion. BAD RAT! BAD!

…before weighing it (all the better to charge you with).

…and pouring scalding hot water all over it (just to make sure it’s proper dead).

rat hot pot eat

It’s served in a hot pot of sorts and the waitress comes over to refill the broth every now and then so you get tender and juicy rat at a reasonably warm temperature at all times.

rat broth

D.E.L.I.C.I.O.U.S.

rat dish

How does rat taste like? Hmm…this is kinda like the Matrix question. You’ve got to eat it for yourself. I love the parts which has tendons attached – very chewy. It tastes a bit like bat but with a lot more bones than I’ll like to contend with.

eating rat china

It sure is a good experience though! It cost RMB 400 (about RM 190) and it’s worth every single cent!

Related Posts Plugin for WordPress, Blogger...