team bsg writes: For the adventurous and non-fussy eaters (that must be team BSG ) , Cowboy Town Rawang some 35 minutes countryside drive from Kuala Lumpur offers some exciting fillers, of the ancient Chinaman shoplot kind.There is a great variety of produce , from the forests , seas, lakes and farms. We sometimes catch some wannaBs ( no ! not team BSG ) foul mouth Golfers from the 4 nearby elite Golf Clubs fresh from their holed illicit 'winnings' indulging in some legitimate mega pot drunken prawns and obscene frogs, over extralong tiresome tales of the loose holes that got away.Though of course there are other smaller quick draws for the casual passers ... read more

© team bsg | original post at http://klmakan.blogspot.com/
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Tummythoz writes: Correct-ion correct-ion correct-ion. I did a boo-boo. I recommended a dish called Har-Lok Meen here which I claimed was Mantis Prawn Noodles. Forgive me. It’s actually Fresh Water Prawns like those used in Sang Har Meen. No matter whether the serving is for 2 pax or one, it comes with a minimum of 2 large prawns. This is how it looks like.My picture displays a blob I know but trust me this once, read more

© Tummythoz | original post at http://tummythoz.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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vkeong writes: Another famous food in Bukit Mertajam is the Malay Char Koay Teow, or also known as Koay Teow Goreng Basah. This is the first Malay food in my food blog so you can be rest assured of its tastiness. Bukit Mertajam is the place where this variant of char koay teow originated. It is so well received that many have taken the opportunity to setup their own char koay teow stalls in Penang. Abang Is’ Malay Char Koay Teow’s ingredients include thin flat rice noodles (koay teow), beansprouts (taugeh), egg, lots of cockles (si ham) and huge sized fresh prawns. I have to admit ... read more

© vkeong | original post at http://www.vkeong.com
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teckiee writes: Quick lousy post on the post CNY party at BBO's.Uncle L Nic made bruschetta.Sushi rolls by Auntie (hehe) XLB.Jalan Alor after 11pm Tai Kor brought Roasted Pork Knuckle. Something he tapau'ed from a restaurant near his home.The sauce for the knuckle.My Tai Kar Che bought Teluk Intan (Ansun) Chee Cheong Fun from Uptown Damansara. Curried pork from Fennifer, one of BBO's student. Jackson (When I say Jackson, I say his Mom ;p) ... read more

© teckiee | original post at http://eatfirstthinklater.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: The trunk of the sago palm hides not only carbohydrates. If the tree is cut down and left on the ground - or if the trunk is split open and its shavings set aside in a container - for about three months, the eggs of a type of beetle hatch into plump white larvae that are a well-loved (by some) source of protein. After we'd seen the sago's trunk processed into flour and sampled a few sago starch snacks, we turned our attention to sago worms. Longtime readers of EatingAsia know that we are not 'adventure eaters' and that we have a problem with the 'Bizarre Foods' approach to food travel reportage. We don't land ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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team bsg writes: Curry mee is one of the most popular noodle dishes of all time in Malaysia. Probably the most colorful too. And if anyone dares to remotely suggest a best curry mee he better be really prepared for the proverbial bazooka counter-attackes ( especially from those aggressively unforgiving Hokkians from Penang ) .But hey we got only 2 days to Combat 8Mar08 so we fearlessly stick our necks firmly out...again for this is the best curry mee Classic orangee santany deep color, curving bean sprouts , fried tofu fritters , those 3/4 raw cockles , boneless white chicken strands , succulent almost shelless prawns ,... read more

© team bsg | original post at http://klmakan.blogspot.com/
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babe_kl writes: Ok back to something nice and safe today hehe...Just a simple stir fry dish. I loved soybean sprouts!!! The size and crunch... I don't know what but I had liked them since I was young. First, tail the sprouts. My aunt's style includes removing the top portion but I think it's such a waste hehe. Then wash and soak them for a while before draining on a colander.Heat up a wok and pour in some oil. Add in shelled prawns and fry till pink. Stir in chopped garlic and fry till fragrant. Next, put in the sprouts and stir. Sprinkle a bit of salt to taste and also some water to help them to cook along. ... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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vkeong writes: Because Nasi Kandar originates from Penang, it is no doubt the best ones are here too. This dish has managed to do very well in Penang with restaurants coming up at every corner. And that’s even with the tough competition among Pelita, Kayu, Kassim Mustafa and many others. Recently I have moved away from dining in these chain restaurants because of the expensive price. Shariff Nasi Kandar Istimewa in Gelugor has got to be one of the cheapest nasi kandar stall in the whole Penang island. And because Shariff’s Nasi Kandar is not only cheap but also great tasting, many people would line up as early ... read more

© vkeong | original post at http://www.vkeong.com
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