boo_licious writes: Abacus SeedsRestoran Nam Chuan, Bangsar, Kuala LumpurAis Kacang (Ais Batu Campur)Ah Keong's ABC Stall, Brickfields, Kuala LumpurStall No. 41, SS2 Gluttons Square, Petaling JayaApam BalikTaman Megah Morning Market, Petaling JayaApong (Appam - Chinese)Imbi (Bukit Bintang) Market, Off Jalan Imbi, Kuala LumpurAsian FusionIsthmus, Northpoint, Mid Valley City, Kuala LumpurAssam LaksaPetaling Jaya Night Market (Pasar Malam) - SS2, SS3 and SS4Banana Leaf RiceMathai's, New Lay Sin Restaurant, ... read more

© boo_licious | original post at http://masak-masak.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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Robyn Eckhardt writes: We are alleged to have a cover story, on a Bangkok market and neighborhood that we really truly love, in today's Wall Street Journal Asia 'Weekend Journal.' As this post goes up I'm en route to San Francisco. If anyone can confirm and provide a link, I'll add it once I've touched down. Update: Find the article, on Bangkok's Nang Leong market, here. (Thanks to Chuck and Cupcake for the link.) read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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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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vkeong writes: You won’t believe where I went to celebrate my last Valentine’s day. It wasn’t at any fancy Western restaurant nor a romantic candle light dinner. Partly because most of the restaurants in Penang were already fully booked a few days ahead. So, we decided to have a seafood feast at Bali Hai Seafood Market - a seafood restaurant along Gurney Drive. We thought that the money would be better spent on seafood than lamb or steaks. And boy, did we make a helluva good decision! Before the showing the foods I ate, let me give you a tour of the seafoods Bali Hai has to offer.... read more

© vkeong | original post at http://www.vkeong.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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vkeong writes: Dry Bak Kut Teh has always been on my must-try-list. It is sold in Penang but no need to try also know it won’t be as nice as the ones in Puchong or Klang. Simply because Dry Bak Kut Teh is the creation of a whiz kid from Yap Chuan Restaurant in Puchong. If you remembered, there was a competition organized by a local Chinese daily in search for the top 10 or 100 Bak Kut Teh in Malaysia. This kid, then 14 submitted his own version of Bak Kut Teh and that earned him the Bak Kut Teh King status. Whoa.. great achievement.. and to think that I may don’t even know how to cook instant noodle when ... read more

© vkeong | original post at http://www.vkeong.com
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team bsg writes: Authenticity & ambience is the marketing catch phrase of many a Wannabe Cafe now sprouting up all over in new shoplots & chic Shopping Malls. For deep down , these F/B pros acknowledge the unseen pull of the sentimental eaters and gluttons . For who doesn't love the food that one grew up with , or those that were enjoyed with fellow innocent (ignorant) kiddie friends , say in or around those tempestuous adolescent years in the kampungs by the river banks or new villages 8 km from town ?...and so when we hear of rave reviews ( yet again ! ) of kampung simple fare making it bloatingly big in mega cities in stone walls replete with ... read more

© team bsg | original post at http://klmakan.blogspot.com/
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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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