babe_kl writes: There was one Sunday that hubby needed to be at Ikano by 11.00am to meet with his classmates. Since they're only meeting for a couple of hours, he roped myself and boiboi in to hang out there. As it was kinda early, we decided to check out the breakfast served at IKEA Restaurant, our first for breakie.We reached there right around 9.45am but Ikea seems to be abuzz with activities, more so when we walked into the restaurant on the first floor. The place is packed and long lines formed! Hmmm I checked the stuff they served that day, it was nasi lemak or chicken char siu bao going for 99 sens each! So cheap?? ... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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boo_licious writes: hubba bubba - the shrimp has now landed in MalaysiaAlthough this place just opened a few weeks ago, the blogosphere seems flooded with reviews already. I'm kinda not surprised as it was super packed on Saturday, when we dined there. We scored a pretty good seat inside since we were early but I did spy loads of people dining outside on the deck.Gosh...it is huge!Located just above The Gourmet House at the Curve, the restaurant occupies two floors, with a souvenir shop at the side. Loads of Forrest Gump memorabilia is displayed on the walls, tables and everywhere else - we sat just at ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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Robyn Eckhardt writes: Nasi Padang? Feh. So been-there-done-that. The problem with many of the nasi Padang places in and around Kuala Lumpur - the chain imports from Indonesia, especially - is that they seem to tone down the heat to suit milder Malaysian palates. So, when it's a burn we're hankering for nasi Kapau's a much better bet. Warung Nasi Kapau, a small, squeaky-clean place on Jalan Raja Alang just up the street from Chow Kit Market, has been around for about twenty years. The owner and mistress of the kitchen migrated from Kapau (a small village about 10 kilometers from the western Sumatran hill town of Bukit Tingi) in the ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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Lyrical Lemongrass writes: 1.  Baby chat potatoes can be quite delusional. Some think they’re royalty. . Some gather with the flock and graze on imaginary grass. . The brave ones enter the waters like Jacques Cousteau and swim with the sharks. . But my baby chats….. . They get smashed.  .... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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boo_licious writes: Lempeng under cover of banana leafWhen it comes to food, I can be extremely relentless. Finding time to enjoy during weekends nowadays need to be slotted in between chores. Luckily we finished our chores early - many hands definitely make work seem lighter.Glory behold, the side profile of the extremely delish lempengI had read cumi & ciki's blog about the amazing lempeng, hence I knew that was what I wanted to do during my free time. We made our way down town and managed to find Haslam's easily, near Tawakal Hospital. The place was packed with people.Since parking was scarce, I went down to ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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Robyn Eckhardt writes: Coconut oil is made from ... ... coconuts. Not exactly breaking news, I know, but we don't often think about where the most basic of our kitchen staples come from. By now olives harvested from trees and pressed into oil is a well-trod story. But what is vegetable oil made from, exactly? How do you get oil from corn? And what is canola, anyway? All worthy musings, but today it's the humble coconut to which we turn our attention. On Bali we spent a couple days watching, cooking with, and photographing two local cooks. Ibu Nengah and her husband are renowned for their kitchen prowess; they're hired by folks in the ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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Robyn Eckhardt writes: Dill and tua nao (fermented soy beans). Northern Thais stir-fry the two together with garlic and chilies and eat the dish with sticky rice I'm the sort of cook that lights upon an ingredient, falls in love (or falls in love again, if I'm reliving an old infatuation), does it to death, and then moves on. The affair is usually intense, torrid ... then one day my eye and taste buds alight on something else, and it's over. I've had a thing going with dill since I wrote this post on bitter flavors in Lao cuisine. This fling of ours, dill and I, has shown surprising staying power; it's been almost four months and ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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Robyn Eckhardt writes: Sago isn't the only palm that's mined for food in the Philippines. Nipa (Nypa fruticans) - and other palm varieties, including coconut and aren - are tapped to produce sukang (vinegar), a Filipino kitchen staple, mildly alcoholic tuba, and more alcoholic laksoy. Elsewhere in Southeast Asia this same sap is boiled to make sugar. Such may also have been the case in the Philippines before the Spanish introduced cane sugar cultivation. You'll often hear it said that coconut, aren, and nipa vinegar (and gula Melaka) are made from the sap of palm trees. That isn't quite the case - what's tapped are not the trunks of these ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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babe_kl writes: Not to be mistaken with the other Uncle Chili's at PJ Hilton, this Uncle Chili is located at the basement of Amcorp Mall. It basically serves local dishes especially Chinese style dishes and best of all it's halal. The last I went there with my clients, they ran the place from a double shoplot but now they have expanded. I've tasted their Chinese dishes and find they're delicious.This time we ordered single portion meal instead since it was just the two of us. Hubby ordered his usual nasi lemak (RM5.50). I tasted the nasi lemak and find the sambal ... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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Robyn Eckhardt writes: After our 'Bali Bound' post went up I received an email from a pork-loving reader asking me to write about the babi guling (roast pig) in Ubud. On this trip we were nowhere near Ubud, and while we did sample a very nice plate of pork on our way from the airport to our accommodations in the northern hills, that was about it. But fortunately for reader Ying, while on Bali we met up with Brett Martin, a Brooklyn-based writer who's as crazy for pig as we are for chilies. After Dave and I returned home to KL Brett and his partner in crime J headed to Ubud, where Brett found porky ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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