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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Robyn Eckhardt writes: In Vietnam, sometimes things work, and very often they don't. We already knew this fact, of course, after two-plus years living in Saigon, but were reminded of it once again during our trip there last November. We'd asked our very resourceful friend M if she might be able to help us get access to a bun (rice flour vermicelli) workshop so that we could document how this staple is made. Via a friend of a friend of a family member M came up with an introduction to the owner of a small, twenty-year-old bun factory outside the center of town. So one afternoon we caught a cab and, after enduring some nasty ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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babe_kl writes: **Non-Halal**Last Friday, hubby and I were not working. However, we both woke up early to go for a walk. Aduiii he took me to this private land wayyyyy inside Bandar Sg Long and climb the hill backing Ulu Langat! I was cursing and swearing as I was totally not fit for the steep climb plus it's so embarrassing to have old folks over taking me!!! After huffing and puffing our way up and down, we got down to the foothill around 8am. I was famished but luckily my legs didn't buckled.On our way back, I got him to bring me to Balakong (the pekan side) for pan meen (board noodles). I only ... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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babe_kl writes: Can you guess where is this place located?Hahaha I guess it's hard eh unless you're a true KLite.My hubby brought me here during our courting days for supper. He used to frequent this quaint little stall during his graveyard shifts when he was working for the bank. Let me introduce to you - Al Amnah Restaurant. It's not a restaurant proper, just a small stall located along the walkway on the Ground Floor of Selangor Mansion. This stall faces the river and a stone throw away from the pedestrian bridge across the river to ... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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babe_kl writes: We first saw the Big Mac Chant and Mega Mac advert on the morning of 1st May. Hubby just couldn't resist trying the Mega Mac and off we went to check it out for lunch. The Mega Mac is TALL with 4 beef patties instead of the usual 2 for Big Mac. I didn't taste it since it's just Big Mac anyway with extra patties. I doubt I could even finish half...Hubby did all his might to compact the Mega Mac so that he can stuff it inside his mouth. All I know was it was darn messy with the lettuces kept falling ... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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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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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: On our last night in Bangkok back in February we rushed from an excellent dinner at an unlikely spot in the Nang Leong neighborhood (more on that later) to the Chitlom BTS (sky train) station so that we could get to iberry before it closed. Alas, we arrived to find that that particular iberry shop (on Thanon Sukhumvit next to the Sogo/Grand Hyatt) is no more. Talk about disappointment! We were leaving Bangkok early the next morning, so there would be no Horlick's or Thai iced tea ice cream for us that trip. We did, however, fit in plenty of another particular-to-Bangkok taste sensation while we were in town: Soontra fruit juices, sold from ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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boo_licious writes: packed with people...Last night, I finally got some time to check out the new Wendy's at Sunway Pyramid. It has been at the back of my head, that this place has opened but because of work commitments, I only made my way there late last night.that red hair gal is backEven though it was almost closing time, the place was packed with a queue. Opposite it, McDonalds looked forlorn and empty. We even bumped into an old friend, who also made an effort to come from town to sample the new fast food joint.quarter pounder singleOwned by Berjaya Corp, ... read more

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