Betty’s Midwest Kitchen offers a range of the Midwest cuisine, from light foods and soups to hearty meals all in one place. Do expect to wait for a table if you do come on the weekends as they do not take bookings.

The interior is decorated with many pictures and posters of the different states in the US and at dinner time was buzzing with the large crowd inside and outside of the restaurant.

For starters, we had “dog food”, a combination of fries, cheese and thick gravy. If you are looking for a healthy meal, you’d best look somewhere else since we are going to be covering a lot of fried goodness! Served in a bowl that somewhat resembles a dog bowl, this dish satisfies your munchies while you wait for the rest of the meal to come. I have to say though that the service was extraordinary. All the dishes came out in no less than 10 minutes which goes to show that the restaurant is well organised.

The meat loaf at Betty’s Midwest Kitchen comes with a side of mashed potatoes, caramelized onions, and green peas. I found that the texture of the meat loaf was very soft and juicy, however, slightly on the sweet side. There is also a sauce with you can pour over the meatloaf. The mashed potatoes are covered in a thick and creamy gravy oozing with goodness. I am sure that you will savour every bite of it.

The hot dog was not too bad. You can choose to douse the hot dog in mustard and ketchup, top it off with some relish, or just eat it plain. Served in a basket under a bed of fries, you have the choice of a beef (veal) or pork sausage.

This is my favourite dish for the night. The baby back ribs, lightly charred on the outside, tender on the inside. The gravy comes separately so you can eat it natural with the juices or add extra flavour to an already flavoruful  dish.

The country fried chicken was decent, and similar with other dishes, it came with the creamy mashed potatoes. I found it delicious to dip the chicken in the mashed potato gravy.

Their pumpkin pie is has an interesting taste to it and is complimented well with a scoop of vanilla ice-cream. We shared dessert and half the people of the table enjoyed it while half found the taste rather peculiar, so it really ends up depending on personal preference.

The apple crumble is a sweet way to end the meal, with two scoops of ice cream! There are crunchy corn flakes sprinkled on top of the crumble (which at first does not look too appealing) which give it a bit of a bite. This is more like comfort food at the end of a big meal.

Here is a map to the restaurant:

Betty’s Midwest Kitchen

A-G-40, Jalan PJU 1/43,

Aman Suria Damansara,

47301 Petaling Jaya,

Tel: +60 3 7880 0196

Email: reserve@midwestkitchen.com.my

Opening Hours: Mon: Closed

Tue-Sun: 11am – 3pm, 530pm – 10pm

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Feedmelah.com has grown faster and bigger than we could have imagined (thanks to all our readers) and we’ve come to a stage where we need to expand our team!

So let’s get hiring

Web Designers

Our first spot to fill is that of a qualified web designer.

This site, as well as the other projects we are doing via our web design company are all based on the massively popular Wordpress platform, which any web designer who applies for a job must know how to a) design with and b) integrate and use Wordpress plugins.

Some of the skills required will include:

- PHP based programming
- How to use, create and setup SQL tables
- CSS, HTML
- Graphic Design
- Cpanel and Linux Web Servers
- The Wordpress platform
- Wordpress plugins

If you’re a capable web designer (fresh graduates are encouraged to apply) and have the above capabilities, please get in touch with us at:

info@feedmelah.com

Remember to send your resume along with a list of some of the work you have done.

Why Work For Us?

There is a high chance that you will have the opportunity to eat free food. Need I say more?

Also, we will provide training in running online businesses, Internet marketing, Google Pay Per click, Search Engine Optimization and much more.

As you work, you’ll learn too.

Interested?

Email us at: info@feedmelah.com

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We were recently invited by the creators for Hot Can to attend their launch of the new Hot Can. As the name goes, hot can is a new product in the market where it actually self heats itself and keeps your coffee warm throughout. It was pretty fascinating.

The evening began with an opening speech by hot can creator Dato Kenneth Warren Kob who is also the CEO of Hot Can Sdn Bhd. With cigar and a hot can in hand, he showed us how to activate the mechanism in the can to heat up the coffee.  We were also shown a short presentation of how the actual workings of the hot can work to heat up the drink inside.

The theory behind how it works is actually pretty simple. The can is made up of a special double chambered aluminium can that holds the beverage in the outer chamber. In the inner chamber, they filled it with calcium oxide or otherwise known as quick lime. When the button at the bottom of the can is pressed, water is released into the quicklime starting a reaction that releases heat. The heat released will heat the contents on the can by 50C- 55C in less than 3 minutes.

The picture above is a mock up of how the can looks like when cut down the middle. You can see the two separate chambers clearly.

We were later treated to try out a hot can. We tried out a few flavours such as the hot chocolate and latte. I quite love it especially since the hot chocolate was very rich in flavour. And it stayed hot for a long time as well. We were all pretty fascinated by the whole thing.

First you have to peel off the seal at the bottom of the can, then press down in the middle until you hear a little click. And then start shaking the can abit and let it sit and watch it heat up before your eyes. Some of the cans even had smoke coming out of them which was pretty cool.

There is also 2 indicative stickers on the can. Once the stickers have turned green then you know your drink is ready to go. But be careful, it can get quite hot. So make sure the stickers are green before sipping on your drink.

The drinks come in many different flavours such as hot choclate, caffe latte, mocha. Plus, they will be launching soups sometime in coming year. I’m quite looking forward to that since I could really use some hot soup in my super cold office.

Try out a can if you see one, the hot cans are available at cold storage or at some of the shops in the petrol stations.

We want to thank Nazeen Koonda of Mongoose Asia for inviting us for this launch. We had a good time trying out the drinks and meeting others.

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Everyone is rushing for time these days and The Manhattan Fish Market understands that every second is essential for their diners when it comes to dining, which is why they have introduced the ‘Rush Hour @ Manhattan’. We were invited to their outlet at e@curve in Mutiara Damansara which has established itself as a major player in the fast casual dining arena.

To start the meal, we were treated to their “Flakin’ Fun in the Garden” salad, a combination of tuna flakes served on a bed of fresh greens with Caesar Chutney or Cajun Honey Mustard dressing. They serve the dressing separately so that you have the option of lightly dressing your salad or drenching it in the flavourful dressings.

The “Wrap’N Roll” consists of scrumptious tuna flakes with fresh garden vegetables, wrapped in tortilla and drizzled with the Manhattan Flaming Sauce. This is accompanied with a side of fries and makes for the perfect companion for those who are looking to grab a quick bite before heading out to shop. They have also catered to patrons who are on the go and take this away as their quick lunch bite.

For pasta lovers at MFM, “Shrimp My Pasta” will fit the bill. The prawns are sautéed and sprinkled with chili flakes. The dish is well presented and its taste resembles a spicy aglio olio.

The “Flaming Tuna Pie” is a hearty pie made of chunky tuna bits, packed with sautéed veggies, topped with creamy mozzarella and flamed. Look at that flame brown the top of the pie! It does add a little something extra to see them cook the top of your meal at your table.

Hidden underneath the pie are various types of veggies which were all topped off with mashed potatoes and layered with mozzarella cheese. They gave much thought to this dish as a healthy alternative with the side of tomatoes and broccoli. I also like the idea of using the soda spoon so that you won’t take massive bites and burn your tongue inadvertently. This was definitely a balanced and sumptuous pie, quite different from other pies out there.

Now, you will need something to wash all that down. One of the choices is The Manhattan Fish Market’s Citrus Mint. This will definitely quench your thirst and from what we found out, they use all natural ingredients with the mint leaves grown and plucked from pots at each of their establishments. This is a very addictive drink and tastes something like a Mojito (minus the alcohol of course).

Staying true to the Rush Hour rule, The Manhattan Fish Market will introduce, for-the-first time, the ‘Takeaway-Friendly’ concept. With this Takeaway Friendly concept, diners can choose to pre-order their meals via phone to the nearest restaurant, swing by the restaurant and their food conveniently waiting to be taken away.

It is refreshing to know that the folks at Manhattan Fish Market are striving for a balanced meal. This campaign starts from 5th July, cruises for 5 weeks till 8th August 2010. So start feasting while keeping your time in check for a great dining experience. For more information on the hustle and bustle at The Manhattan Fish Market, please kindly contact +603 7842 6188.

The Manhattan FISH MARKET

Lot G-29 (i) Ground Floor

e@curve

No. 2A, Jalan PJU 7/3 Mutiara Damansara

Tel: +60 3 7728 7303

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Not only do they have a nice view, they also have good food! As I always do (can’t help myself), Tom Yum soup is a must for me when I have Thai food. The clear soup with a mixture of ingredients has a spicy and sour taste and makes for a good start to the meal. One serving is enough for two people.

Next starter is the fish cakes, which were tasty but nothing out of the ordinary.

An interesting dish that we thought we should order was the soft-shelled crab salad. I have to say that they prepared this dish with perfection. The lightly crisp texture of the crab was complimented by a slightly sweet sauce and was very appetizing.

The red curry that we ordered was good for sharing and packed full of fresh ingredients. This definitely goes well with rice and settles well with me.

Soi Twenty Three

Level 23

Pacific Regency Apartment Hotel

Jalan Punchak

Off Jalan P.Ramlee

Tel: +60 3 2332 7777

Opening Hours: 11am – 11pm (Mondays to Fridays excluding Public Holidays)

No Pork

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This Thai food market happens every Sunday along Jalan Pantai in front of the Siamese Church. Along the entrance of the market is a short stretch of stalls are all operated by Thais, so you know for sure, that the food here is authentically Thai.

The waft of the food coming from these stalls are irresistible. You can smell the pork satay and chicken wings grilling on the grills, bowls of colourful dessert on the tables, packed Thai food that I’ve never seen before. You can also get fresh Thai produce from these stalls ranging from Thai instant noodles all the way to Thai sauces, and freshThai vegetables and preserved fruit.

So, now to the food. We bought some Thai Mango Salad, Thai Laksa and Mango Rice Dessert for our lunch. We had to pack it back home since there was no where to sit, unless you brought a rattan mat, you can actually sit on the grass patch running along side the temple. But in the afternoon heat, no thank you.

This is our Thai Mango Salad. DELICIOUS!! But I must warn you, this is very very spicy. I foresee a stomachache tomorrow from all the spicy-ness. It has shredded green mango, long beans, tomatoes, shredded cucumber, garlic, dried shrimp, lots of lime, fish sauce and one chilli padi. ( She wanted to put two chilli padies but because I specifically told her less spicy she decided on one). The result, sour, sweet, spicy goodness. I can still taste it. Yum!

The Thai laksa here is one of my favourites. Its a thick santan based curry laksa with lots of vegetables (long beans,bean sprout, salted vege, cucumbers, onions and some preserved vege). Its not as spicy as it looks, and has a slightly sour kick to it. But be prepared for a long nap after this meal cause all the santan will just put you to sleep.

Lastly was our Mango Sticky Rice Dessert. They use a whole Mango for this dessert. So a whole Mango on top of sticky rice with santan. Yum Yum. But remember to eat it on the same day or else it won’t be good.

All the dishes we bought were RM5 and you the stall operators there all speak either canto, mandarin or bahasa so it’s easy for you to make your order.

So if you ever crave authentic Thai food. You know where to get it

Thai Food Market

Jalan Pantai 9/7

Petaling Jaya

Non Halal

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Koko Bogana not only has a range of rice dishes such as Nasi Rembang and Nasi Liwet, but also an assortment of sweets and kuehs. Here is where they furnish the rice dishes with the meats and garnishes.

For brunch, we had both Nasi Liwet and Nasi Rembang. Nasi Rembang comes with beef, fried prawns and a spicy sambal covered egg. Nasi Liwet was my favourite. It has a soft beef skin which was rather sweet but had an interesting texture to it. Both dishes were served with slightly unpolished purple rice. This was a very hearty brunch and satisfying at the same time.

An interesting dessert/drink that I had was the green cincau which had a different taste to the black ones we find in Malaysia. It had a more leafy taste but was just as refreshing.

Koko Bogana

Cipaku 1/2

Kebayoran Baru

Jakarta 12170

Tel: (6221) 720 3754

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Another quick simple meal to prepare, ‘Parmesan Crusted Fish Pie’. Another alternative to the usual plain fish and chips.

Ingredients

• 1/4 cup milk
• 2 teaspoons salt
• 6 dory fish fillets (Or any other fish fillets)
• 1/2 cup fine dry bread crumbs
• 1/2 teaspoon paprika
• 1/4 cup grated Parmesan cheese
• Olive Oil

Recipe

1. Preheat oven to 375C.

2. Mix the milk and salt in a shallow bowl.

3. Combine the bread crumbs, paprika and Parmesan cheese in a seperate bowl.

4. First dip the fish fillet in the milk mixture and then into the crumb mixture.

5. Arrange it on the baking dish ( ** Make sure your tray is anti-stick or well greased because the fillets will stick)

6.Drizzle some olive oil over the fillets.

7. Bake for 25 to 30 minutes until the crust is golden brown.

** To check whether fish is properly done, it should flake easily with a fork.

You can serve with a slice of lemon and some mashed potatoes

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