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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Lyrical Lemongrass writes: We had an afternoon packed with activities and our schedule was very tight.  3.00pm:  Wake up from afternoon siesta.  4.00pm: Get flowers.  4.30pm:  Laundry.  5.00pm: Check venue for party next weekend.  6.30pm: Visit mum and dad.  8.30pm: Dinner with family. At 4.30pm, as we were driving towards our next destination, the husband spotted a new restaurant at Lorong Kurau, Bangsar. “Let’s drive past it,” he suggested. “Okay.”  It would only take an additional minute. “It’s a Thai restaurant,” he said. “Do you feel like stopping for a quick snack?” My eyes lit up.  Thankfully, my husband and I are like two peas in a pod (except that I’m not bald and he is) and we’re both adventurous in our food explorations. It would ... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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team bsg writes: Many European travellers congregate in Pantai Cenang, one of the more popular beaches in duty free Langkawi Island. At night the main street takes on a bright carnival atmosphere with all the bright lights you tend to associate with an Xciting & happening place. We were pleasantly surprised at the range and variety of fine eating establishments here ; Arabic , Moghul , Irish , Italian , Chinese , Thai etc , etc . The choice is very wide indeed .Towards the Casa del Mar Hotel from the Underwater World on a warm hungry night ( Langkawi is reputed to have one of the warmest climates in Malaysia ), you will probably be ... read more

© team bsg | original post at http://klmakan.blogspot.com/
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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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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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Robyn Eckhardt writes: There are many things I love about living in this part of the world: that I can buy coconut grated to order. That Dave and I can easily and quickly hop from country to country and culture to culture. That, as each year passes, it becomes ever more obvious that no matter how much I learn about this region and its foods I'll never, ever know it all. Salak, or snakefruit, are wildly popular in Malaysia and Thailand. I'd seen them displayed for sale in bundles but never knew that that's how they grow, bunched together around a single stem. Nor did I know they're the fruit of a type of palm tree (for some ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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team bsg writes: Its something like this , go over ( or issit under ) north and try it , faster...fasterDon't scared... just do it ! . Lucky we crossed the border successfully , the big multi-ton concrete absolutely dangerously free-hanging ( how can ah ? ) slabs didn't fall as they looked like they might . Experience once-a-life-time cheap ( free ) thrill on the Federal KL - Klang Highway just as you pass by the Carrefour Hypermarket Subang to your left ! Welcome to Thailand ( in USJ , Subang ) ! plenty of shade and ... read more

© team bsg | original post at http://klmakan.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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boo_licious writes: Kaya with Bamboo Charcoal ToastLast weekend, it was retail therapy at the mall - kinda didn't help that the stores are all on sale. Anyway, I reckon I'm doing my part in boosting the economy. Who knows but I probably had a hand in the record breaking growth rate, they recently announced. I stumbled on this place, when we did a walkaround the lower ground level of The Gardens. Lots of new places now opened - Nyonya Colours, Yo! Sushi, Big Apple Donuts & Coffee, Shihlin Taiwan Snacks, I Love Yoo!, Jonker Street Desserts, Rak Thai and etc.Peanut butter sesame toastWe were fascinated with the ... read more

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