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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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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team bsg writes: Although not highly ranked by the international gourmet fraternity , Masakan Melayu is to us special. Why ? One of the reasons is the unique looks we get from fellow diners ( especially kids ) / staff when we wipe clean the bowls / plates most of the time in warungs / restorans . And then a black something pointing downwards from our hands with a laser beam do get people a bit excited . The boss always happily recognise us when we return ( remember, we r afterall da Gluttons !) . Some of these that follow are our favourites whenever we are out of town & in the backStreets ( coz they are easy to find , ... read more

© team bsg | original post at http://klmakan.blogspot.com/
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Lyrical Lemongrass writes: Diamonds usually do it.  But not all the time. When I want to meet up with my girlfriends, I know exactly where to go. And now, there is a new location for the same delectable, titillating, scrumptious cakes…the same variety that was available in Bangsar more than ten years ago. The trademark tiramisu, which is more of a tiramisu cake rather than a tiramisu but oh-so-delicious with its fluffy texture and nutty toppings. The steamed chocolate cake ... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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team bsg writes: Melaka is a pretty small state and has a history stretching back very long , in fact the longest in Malaysia. This was the place where the Europeans fought for control of the spice trade centuries ago. So any mention of Melaka invariably conjures some blurred nostalgic images of very old traditions and colorful splendor. For any restaurants then who dare stamp its glorious name on the front ...better be quite special or else...the fusion Siam/Malay/Chinese /? appetiser kerabu mango slices. Sourish sweet . Faultless.Assam fish slices with green fingers. Strongly sourish probably over-aligned to Siamese North. the famed ... read more

© team bsg | original post at http://klmakan.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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Robyn Eckhardt writes: If you're here via Culinate, welcome. We hope you'll have a look around and tell us what you think. For us, Ramadan began this year with a bag of bubur lumbuk(savory spiced rice porridge). On the first weekend of the Holy Month we headed to Kampung Baru, Kuala Lumpur's Malay 'village', in search of Ramadan bazaar excitement. We parked and walked .... and walked. We were lost in Kampung Baru's maze of streets and alleys. It began to mist. And then to rain. We had no umbrella. It was getting dark, too dark to get any photos. A wasted Sunday evening. A car slowly pulled up beside us, and stopped. From the window emerged a ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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boo_licious writes: Braving the dull skies, we made it to the Shah Alam stadium which was packed with people since it was the weekend. This time round, there were fewer stalls here - previously there were 4 rows of stalls, this year only 3 rows.One of the stalls which grabbed my attention was this unique ayam golek stall. Instead of just turning the spring chicken rotisserie style, this stall had taken it one step further by using spatchcocked chickens i.e. split and butterflied. They had attached an individual netting for each chicken on a large metal rod. These rods are turned automatically and continously by using a motor with a ... read more

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