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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team bsg writes: We still love this sentimental dark run down backlane in the famous Lucky Gardens, Bangsar. The corner one. Our third time eating from the tiny stall selling the mildly spicy santany sourish big Sarawak Laksa with the distinctive sexy curved prawns tails up.Still looking very very pretty, as we know heralthough the wonderful thrills and senses seem jaded this time...all for love @RM5A signature team bsg gastronomic ... 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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Robyn Eckhardt writes: A few days before we left for Saigon, I poured the last of the 5 pounds of Vietnamese black pepper that had moved with us to Malaysia in 2005 into our pepper grinder. This was not a coincidence. Did we return to Saigon just to restore our stock of Vietnamese pepper? I wouldn't say that, exactly. We knew we'd go before the end of the year. As October passed and our stash shrank, well ... it just seemed like a good time to make plane reservations. Vietnam isn't the country that comes to mind when gourmets start talking black pepper. It's all Tellicherry this and Sarawak that; if a pepper-loving foodie really wants to impress her ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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vkeong writes: On the first day of my trip to Kuching, we went to Semenggoh Wildlife Rehabilitation Centre to see orang utans. Semenggoh is about 40km south of Kuching and can be reached using the Green public bus owned by Sarawak Transport Company. We knew this from the free tourist guide we got from Matta Fair hehe. That’s me waiting at the bus stop for that green bus to arrive. Technorati Tags: Semenggoh Wildlife Rehabilitation Centre, orang utans, Semenggoh read more

© vkeong | original post at http://www.vkeong.com
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Robyn Eckhardt writes: Heading northeast on highway 58, in the Malaysian state of Perak, we encounter a stretch of roadside stands hawking air nira nipah - nipa palm sap. We know that palm nectar is drunk in southeast Asia, fermented and mildly alcoholic (sometimes called 'toddy'), and in a version distilled and much stronger. But fresh sap sold as a beverage is something new to us. The vendors along this stretch of highway are clearly Malay, so we know that what they're peddling will have about as much kick as a glass of water. This cluster of air nira nipah stalls is explained by Sungai Dedap, the river we've just driven over. Brackish water-loving ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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vkeong writes: What’s your favorite breakfast? Could it be dim sum? Nasi lemak? Wantan mee? Tosai? Or do you sometimes wish you could be having something from another state altogether? Well I do miss Sarawak’s Kolo Mee and Laksa. And I also know many Malaysians abroad are missing the local food so badly they are dying to return. Too sick of bread and pasta I guess. One of my favorites would be this nice mee goreng stall just minutes from my house in Bukit Mertajam. The old couple has been selling mee goreng here faithfully for the past twenty years.... read more

© vkeong | original post at http://www.vkeong.com
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vkeong writes: In Kuching Sio Bee is a popular street dish that can be found easily. The word Sio Bee is in Hokkien. It is also fondly known as Siu Mai in Cantonese to us from the Peninsular. This is one of the must-tries in Kuching. Many Kuching people would claim that the Sio Bee in the Open Air Market opposite Electra House would be the best. And guess what? The Sio Bee I had are from there too. The main difference between Siu Mai and Sio Bee is that the latter uses pork only, while Siu Mai is of shrimp and pork. The skin color is also ... read more

© vkeong | original post at http://www.vkeong.com
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vkeong writes: Belacan beehoon is a hawker food only available in Sarawak if I am not mistaken. I knew Sarawak had kolo mee, Sarawak laksa, kampua but certainly not belacan beehoon. When I first heard the name, I thought it would be something like belacan fried beehoon. Allen, my host during my Kuching trip told me that this is the most popular place for belacan beehoon. When Kuching folks think belacan beehoon, they think Ah Kheng in Jubilee Ground. Very true.. people were thronging this place even at 3PM well after lunch hour. Well as you can see, it’s very simple.. pour the belacan gravy over the beehoon and serve with ... read more

© vkeong | original post at http://www.vkeong.com
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vkeong writes: What is teh-c-peng in East Malaysia and how is it different from West Malaysia’s teh peng? Well, our usual cup of teh is done by mixing tea and condensed milk, but teh-c uses evaporated milk instead. If you didn’t know, evaporated milk is just like condensed milk, minus the sugar added in the process. In Sarawak, this special drink can even come in 5 layers! The normal teh-c has two layers: tea and milk and teh-c-peng special has an extra layer of gula Melaka at the bottom. This is a cup of teh-c-peng special, don’t you think it’s colorful? The different density of the layers make them float on top of ... read more

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