Lyrical Lemongrass writes: 1. “Are you the type who likes surprises”, he asked on Facebook. 2. The best type of surprise. When someone pays attention to what you said in an earlier conversation on Tagore and Murakami and the silken liquid voice of Bernice Chauly. And he even got it autographed for me. I can’t contain my pleasure. It’s not always about food. 3. We are lunchtime alcoholics. 4. We share delectable gossip at a table converted from an old sewing machine. It is almost ... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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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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boo_licious writes: Sizzling goodnessIt has been a while since we dined at Formosa hence with the long break, we finally managed to sit down for a meal there. This time round, we sampled a few of their new dishes, which were amazing as always. Apologies for the less than perfect pictures as my camera still has an issue with yellow light and low light situations. Definitely time to upgrade the camera. Any sponsors?Go away! I'm protecting treasure under thisBack to Formosa's home cooked goodness. Having grown up eating at Formosa, I often view this place as a source for goodies similar to a home ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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teckiee writes: My parents had their own agenda, so I had to cook for me and my sis. I like cooking, but only when I'm in the mood. That day, mood was not my middle name. When days like this come, I usually cook up something very simple, which requires little cleaning up. Instead of using ginger to mask the fishy smell of the fish, I used whole cloves garlic. I didn't have to use much actually, the red snapper was fresh and was just sweet. Boil porridge, add a little seasoning, add the garlic and boil until the garlic softens. Fish slice cooks fast so I ... read more

© teckiee | original post at http://eatfirstthinklater.blogspot.com/
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boo_licious writes: Keeping in the pink of healthSince I managed to rack up a few places to eat during my long break, I thought I'll mix and match them - the good and the bad. Although sometimes, my policy is not to blog about places that serve bad food, I reckon rules should be broken.green green guacamoleEver since, Darabif sounded out the intention to open a burger shop at Desa Sri Hartamas, we were both excited since we love burgers. Last week, when we were nearby at Devi's Corner, we checked this place out and vowed to return to try the food. On ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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Lyrical Lemongrass writes: We had an afternoon packed with activities and our schedule was very tight.  3.00pm:  Wake up from afternoon siesta.  4.00pm: Get flowers.  4.30pm:  Laundry.  5.00pm: Check venue for party next weekend.  6.30pm: Visit mum and dad.  8.30pm: Dinner with family. At 4.30pm, as we were driving towards our next destination, the husband spotted a new restaurant at Lorong Kurau, Bangsar. “Let’s drive past it,” he suggested. “Okay.”  It would only take an additional minute. “It’s a Thai restaurant,” he said. “Do you feel like stopping for a quick snack?” My eyes lit up.  Thankfully, my husband and I are like two peas in a pod (except that I’m not bald and he is) and we’re both adventurous in our food explorations. It would ... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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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: Short post today cos been under the weather since last week :(Kailan or kale is usually great when stir fried with ginger and garlic; plus a dash of cooking wine or DOM. First, fry thinly sliced ginger and garlic in some oil till fragrant before adding in the vegetable. Sprinkle in some salt to taste. To help speed up cooking, you may sprinkle in some water, do not pour in the water cos you don't want too much water in your stir fry. End with pouring in cooking wine (I used Tsao Tsing) around the wok, stir and dish up. Easy peasy.... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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teckiee writes: I no longer have to travel down to Imbi for Imbi Palace because they have (not so) recently open a new branch in Asia Jaya area! Wee!It was Chinese New Year, and also my Dad's birthday when I brought them here for dinner. Dad always says that he is up for anything, but I know he prefers Chinese compared to other cuisines. Started off with the appetizer, ikan bilis (anchovies), long beans, and sweet potatoes, all together. Sweet and spicy. Pan fried vegetables with scallops. I like the way they have prepared the vegetables, the celery, Enoki mushrooms and Macadamia nuts were fried until ... read more

© teckiee | original post at http://eatfirstthinklater.blogspot.com/
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Robyn Eckhardt writes: What fun is getting from point A to location B if it's done on an empty stomach? No fun at all, say Malaysians, who view a road trip as an opportunity, or an excuse, or both, to engage in four-wheeled sport eating. According to Malaysian logic driving two hours from Kuala Lumpur to Ipoh just to eat lunch might make sense ... but it makes more sense to add an extra hour to the journey, divert off the north-south expressway onto the old two-lane trunk road, and stop along the way for a meal-sized snack. We're not quite that hard-core - yet - but we are willing to drive for ... read more

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