team bsg writes: the secrets out !Kg Cina in Sitiawan ( Perak , Malaysia ) has been a main draw for outstation travellers (seafood afficianados in particular ) ever since the Lumut Naval Base was set up in the 80s. Today there are only about 10 active seafood restaurants here and its chief attraction is the lower pricing compared to the bigger towns. The other advantage is perhaps its closeness to the fishing village of Pasir Panjang , about 5 km away.While not in the same culinary league as good olde Klang or eclectic Bk Tambun near Penang , Kg Cina together with its neighbours Pangkor and Pantai Remis nevertheless have their own 'killer' dishes,especially the ...
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boo_licious writes: Beef Soup NoodlesEver since WMW of You Get What You Give introduced us to this beef noodles place, you can see references to it among the blogs (see below for reviews). We finally got a chance to sample this "infamous" beef noodles place on Saturday morning.Beef Tenderloin served with soupWith our tummies rumbling as it was a late breakfast for us, we ordered a variety of soup and dry beef noodles. Depending on the supply, the owner will get some unusual meat cuts like the beef shank which we sampled that day.Dry Beef NoodlesSplashie Boy ...
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vkeong writes: What is teh-c-peng in East Malaysia and how is it different from West Malaysia’s teh peng? Well, our usual cup of teh is done by mixing tea and condensed milk, but teh-c uses evaporated milk instead. If you didn’t know, evaporated milk is just like condensed milk, minus the sugar added in the process. In Sarawak, this special drink can even come in 5 layers! The normal teh-c has two layers: tea and milk and teh-c-peng special has an extra layer of gula Melaka at the bottom. This is a cup of teh-c-peng special, don’t you think it’s colorful? The different density of the layers make them float on top of ...
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teckiee writes: Coming from a family that seldom buy Malay kuih, even Malay dishes, I had and still have little idea what Malay dishes are about. I was introduced to Kuih Bingka the first year at my work place as majority of my colleagues were Malays.I took a piece of the fragrant pandan with coconut milk kuih, the texture so soft and smooth. I instantly fell in love with it. From that day, I always made sure I always have one whole binka back to the office for tea when ever I have lunch at Komplex Kraft in KL.I also have been getting my ...
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boo_licious writes: It was drama at the house this week. It has been raining almost every day hence the stray calico cat decided to move her litter of kittens from her hidey hole.Ever since she gave birth, we have not seen her litter at all. Since she had been so secretive about them, we decided the most we could do is just feed her so she will have enough milk for her babies.It was total chaos when I found her litter of kittens running around the house. Since I had no idea how many, it became a game of hide and seek with all ...
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rokh writes: Living in Malaysia, where the whether is hot and humid, icy treats are a necessity to us, especially when we were kids. I remember, those times when I was still in my Primary school, a good friend and I used to buy the ice tube of frozen-flavoured-water, usually orange flavour. It is a crude and cheap treat for us then, costing only 10sen per tube, where I remember vividly which the uncle, who is really old but will stand diligently everyday at our school gate selling his home-made creations, will snip the knot at the top off for us. Then we would take it and pour into our mouth the sweet water that has melted and then proceed to ...
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Fezzaboy writes: Pick a few people from the streets of KL and ask them about Penang; chances are you might bump into several Penang-mali or even if you don’t, the responses would most likely be – good food, heavy traffic, aggressive drivers and so on. Interestingly, my affair with this island started in 1985, when my parents brought me to this little island to catch the ferry ride and sample some good old local
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teckiee writes: Have been busy again. Don't have time to update! Anyway, a quick post on garlic spread. I never buy garlic spread when I learn to make my own. Taste wise so much better compared to the ones sold in the supermarket. Ingredients; - butter - finely chopped garlic - salt - a few dash of powdered oregano - a few dash of dried oregano flakes - a few dash of dried parsley - a few dash of chili flakes, without the seeds (optional) 1. Mix all the ingredients well. A few tips. a. Pick the more expensive butter. I like using Lurpark, but Anchor works as well, any cheaper the garlic spread don't taste as nice. I usually mix half a slab ...
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Robyn Eckhardt writes: Unless you want to come off as a tourist, that is (not that we'll ever be mistaken for locals). Malaysia is the land of laksas. There's laksa assam and curry laksa, Johor laksa and laksa utara. And Sarawak laksa, which in Sarawak is known simply as 'laksa'. Local-style laksa rules in Kuching; cruising around the small city's streets, we didn't see a single hawker offering any kind of laksa other than, well, laksa. That's fine with us, because in Kuching we can - and did - eat laksa day after day. Coconut milk-based Sarawak-style laksa gravy incorporates a spice paste made from belacan, lemongrass, galangal, coriander, chile, and black pepper, ...
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team bsg writes: A half headed tri-onion steamed fishSitiawan, Perak is not normally associated with exceptional food , other than one or two unique items such as the cheaper fresher Kg Cina seafood(s) , the Hock Chew wanton noodles , red wine noodles , the saucer shaped bun Kong Pian & maybe that red bow-tie James cendol fella beside the Indian temple or that nasi lemak bungkus cum roti canai Malay stall near the river....and so a breakaway bsg team was sent to gluttonized this 'awesome' thing somebody raved non-stop about. ...
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