Lyrical Lemongrass writes: 1. It was the world’s cheapest sang har meen.  Or at least, that’s what it appeared to me in my well-protected cocoon. At only RM8.50 a plate with some fresh juicy prawns thrown into a lovely eggy sauce, I certainly had no complaints. I am not sure if I shall be able to find this coffee shop again on my own though. Ecstatic Eeyore had led me through a maze of shops quite like the catacombs of Rome, where amidst some beauty salons and shops selling cheap nail polish and hair products, there stood a coffee shop, rather displaced in the surroundings. It was a real coffee shop, not one of ... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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babe_kl writes: Yozora asked one day if I happen to know how to make Pak Tong Koh, a type of Chinese traditional sweet cake. I told her that I've never made any before and neither does my mom knows how to make one. I went searching in the net and found this recipe by Florence, seems to be the easiest. This one only need 2 hours fermentation as compared to some - overnight!I went and did a test run recently, well just to see if I could make one since I'm usually very sceptical about myself making such traditional stuff. They usually never turn out okay especially the first time.I followed her recipe to the T ... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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Lyrical Lemongrass writes: My two idols, Fatboybakes and Boolicious were espousing the virtues of baking.  I listened keenly, wanting so much a little bit of this happiness which was theirs.  They made baking seem…..almost….magical. So with a grocery list in hand, I went to Bangsar Village to get the ingredients for Cream Cheese Marbled Brownies, a recipe which Fatboybakes had referred to as the easiest recipe ever posted on his blog.  It was like God saying how easy it was for Him to create the world in 7 days. Fatboybakes had indicated that he had taken only 10 minutes to blitz the ingredients together.  I figured that since I wasn’t an experience baker, I’d ... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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Lyrical Lemongrass writes: 1. Turning on my computer at home is like being in a new relationship.  “Will I get lucky tonight?” sums it all up.  And right now, it looks like my hymen is going to stay intact for a while longer. The recent elections has taught us one thing - more power to the people.   With flexed muscles, bulging biceps and a boost of foolhardy egocentric power, I now propose a vote against my broadband service provider.  I apologize for the lack of updates.  Blame it on them.  I’ll be glad to give you their number.  I hope you like elevator music. 2.  When I travel, I rarely buy souvenirs for myself.  ... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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team bsg writes: Damai Laut Resort opposite Lumut is another so near yet so far sort of place designed during the heydays of the booming Mahathir era and positions itself mainly as a playground for well-heeled foreign tourists, and boasts of an 18 hole golf course with a hotel managed by the Swiss Garden Group. There is no outstanding beach front to speak of neither anything remotely captivating , except maybe for some forgettable pictures that follow... but its a superb hideaway when ... read more

© team bsg | original post at http://klmakan.blogspot.com/
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Lyrical Lemongrass writes: The ads for the Heart of KL were appearing in the newspapers on a very frequent basis, and frankly, they were more exciting that the skewed local news I had begun to flip over by the pile.  My husband, being the more diligent and patient reader (I read headlines in my quest to finish reading the newspapers within 59 minutes), spotted the ad for Zing and its visiting celebrity chef, Chan Kwok, from Singapore’s Hua Tin restaurant.  Chef Chan Kwok is described as “the winner of numerous awards including Best Asian Ethnic Chef at the 2005 World Gourmet Summit. He is also author of the recently released book ‘Chan Kwok - A ... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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Robyn Eckhardt writes: For many food-obsessed travelers to Vietnam the Holy Grail is a fantastic pho. Which is a shame, really, because in the course of a single-minded quest for the ultimate version of this northern Vietnamese soup noodle many equally worthy noodle dishes are bound to be overlooked. Bun oc (snail and rice noodle soup), for instance, consistently flies under the foreign chowhound's radar. Yet this combination of thin rice noodles with one or another member of the molluscan class of Gastropoda in flavorful broth - also a specialty of the north - is brilliant, easily as delicious as the finest bowl of pho. It certainly was a favorite of a certain formerly Vietnam-based blogger. ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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boo_licious writes: One of my favourite places to dine at the moment, at the Gardens, is this little place next to Isetan, serving good food and yummy desserts. I love the clean look of this place - especially the green sofas (currently my fav colour) and the repainting of kopitiam chairs and tables to a soothing green and pastel blue.Mushroom and 3 Cheese Melt on Toasted Multigrain (RM18)Food served here is fresh with an emphasis on natural and organic ingredients. I especially love their desserts as, they use real butter and unbleached organic flour. Makes a difference in taste. Crispy Duck Salad with Pear ... read more

© boo_licious | original post at http://masak-masak.blogspot.com/
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Robyn Eckhardt writes: For years we've been eating sago - in the form of the pearls that float about in Taiwan bubble tea and the flour that lends a wonderful chew to various Southeast Asian sweet treats - without knowing exactly where it comes from. Nor did we know that Mindanaoans owe their survival of Word War II, in large part, to lumbia, the local name for the sago palm. During the war sago, this highly absorbent carbohydrate source that expands in the belly, to make one feel full, stood in for rice. This we learned from the residents of Barangay Banza (Butuan City), where last month we were gifted the opportunity to watch the processing of ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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Robyn Eckhardt writes: Before it's kinilaw, tuna is just one of many catches of the day, here arriving at one of Surigao City's fish landings. This one is a small stretch of beach wedged between a wholesale seafood market and a disintegrating pier extending out into the water from a collection of stilt houses varying in condition from basic to decrepit. Not very far offshore are several islands - alluring masses of verdant green, some ringed by pearlescent sand.   While Dave is wandering around with his camera I speak with a man named Eric Estaban, owner of several of the ... read more

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