boo_licious writes: Large slices of haruan fish (sang yue) to tempt your tastebuds - RM9 with beehoonHope everyone's weekend was good. Mine was, since I spent loads of time with my mother especially since Splashie Boy had hightailed to Pahang for a 4WD trip. On to food food food...there seems to be a recent buzz about this place. Although I've known about this place for quite some time, I only managed to check it out yesterday. Even my mum was talking about this place, hence I decided to bring her here to sample the food.bouncy fish paste made from mackerel (kau yee) - RM7 with beehoon... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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Makan Kings writes: First of all, I would like to thank those who continue to view our blog and apologize for the lack of post in the past few months. We are sorry that we haven’t been updating the blog as frequent as we would like to. Please continue to stay with us and support us, we will try our best to make this blog better and better.As I had mentioned before, the best 3 hawker foods that I like are Hokkien Mee, Mee Goreng and Koay Teow Thng. Today, I am going to bring you the best Mee Goreng in Georgetown, Penang. Probably the best Mee Goreng in Malaysia, as I had never came across another stall which is better ... read more

© Makan Kings | original post at http://makankings.blogspot.com/
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boo_licious writes: Merry Christmas everyone! Am sure all of you are busy with celebrations. Sorry but I have no food pictures from this year's Christmas party. Stupid me, I forgot my camera last night. I was charging my battery and with the rush of picking my mother from the airport, getting her settled at home and etc, I forgot to take it with me. We had a great time - turkey and yummy lamb cutlets from Shangri-la Hotel, fried beehoon, home made pie tee (I had loads courtesy of Splashie Boy), Johor Laksa and etc. Dessert was yummy pavlova topped with decadent thick cream mixed with my absolute favourite, clotted cream from Devon. Made by my friend, ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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Robyn Eckhardt writes: It is said that the best Nyonya food in Penang is found behind closed doors, made in private kitchens and served in private homes, ever out of the reach of tourists. This may well be true, but that doesn't mean that all of what's sold to the general public is mere second-rate slop. This vendor has been pedddling her Nyonya dishes at Pulau Tikus market for some thirty-plus years. Her days are long (or her nights are short, depending on your perspective); she begins preparing the day's dishes at 1am. It's an amazing - and, for anyone not in possession of four stomachs - extremely frustrating assortment. How to choose ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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Robyn Eckhardt writes: A word of advice: If you're in Penang, and you're watching your weight, do not hook up with this woman. Don't let her petite frame fool you; she'll run you ragged and shoot your diet to hell (albeit deliciously so) all in the short space of one afternoon. We met up with Bee after a full morning of research (read: eating) for an article on a local food tradition. We'd started the day with kerabu beehoon and moved on to all manner of snacks and small bites, starting slowly and picking up speed (and bulk) as noon approached. After a two-hour break we felt almost ourselves again. Then the whirlwind and font ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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Robyn Eckhardt writes: It's a sunny Saturday morning in Penang and we're on a mission. Back in June we walked up to this Nyonya kuih vendor's stall two mornings in a row, only to be told 'sold out'. Today, taking no chances, we arrive well before eight and are rewarded with two servings of just what we came for: kerabu beehoon, a tangle of rice vermicelli tossed with sambal belacan, calamansi juice, and chopped herbs. What's sold here isn't made by the vendor himself, but by an elderly Nyonya lady who learned to make the kerabu from her mother-in-law. The sweet kuih and bak chang (leaf-wrapped rice dumplings) also on offer ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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vkeong writes: Belacan beehoon is a hawker food only available in Sarawak if I am not mistaken. I knew Sarawak had kolo mee, Sarawak laksa, kampua but certainly not belacan beehoon. When I first heard the name, I thought it would be something like belacan fried beehoon. Allen, my host during my Kuching trip told me that this is the most popular place for belacan beehoon. When Kuching folks think belacan beehoon, they think Ah Kheng in Jubilee Ground. Very true.. people were thronging this place even at 3PM well after lunch hour. Well as you can see, it’s very simple.. pour the belacan gravy over the beehoon and serve with ... read more

© vkeong | original post at http://www.vkeong.com
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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, ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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boo_licious writes: Blogs are such an amazing source of information. I first heard about this particular place from SC of Food4Thot's blog in February 2007. For the longest time this remained on my "to do" list which I finally got to. I was partly cursing myself after I ate here since I should have found it earlier. Oh well, better late than never I reckon. Ever since I ate here, I've been persuading friends to go try this - usually those who even live nearby are surprised there's yummy char siu right next to their doorstep. Even my mother loves the char siu here - tender with ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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boo_licious writes: Bubur Cha ChaI go through phases when it comes to eating certain types of food. Current craze at the moment is tong sui or sweet soups especially at this stall which I had earlier blogged about. This place is actually on my daily route home hence I'll make a quick pit stop for some sustenance. Plain Fried Beehoon with Curry Sauce I vaguely remembered blogging about this place and the yam cake hence during my few visits here, I decided to try other things. For the tong sui, my staple is actually the barley with foo chook (beancurd sheets) which is served with bits of gingko nut. Served hot from the pot, it slides down your ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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