Foodlah : Malaysian Food Blog Aggregator

dinner 4 2 at happy jungle

team bsg — Wed, 11 Nov 2009 08:40:00 +0000

You hungry onot , want to eat now ah ? sommore got 1 hour more to go you know. ...the bright corner chop there got many cars one ? Can see onot ?Surely got seafood one maybe cheap & good sommore so near the sea . Sure babe , why not ?The clas...

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Strawberry Gelato

babe_kl — Wed, 11 Nov 2009 03:11:00 +0000

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Original Katong Spoon Laksa (Marine Parade Laksa) @ Bedok

vkeong — Wed, 11 Nov 2009 01:25:40 +0000

The food I had the most ever since coming to Singapore must be Katong Laksa. It is easy for me to like Katong Laksa because of its small resemblance to Penang Curry Mee. For first timers, Katong Laksa has a much thicker and creamier coconut milk based soup and noodles that look like those used [...]

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Taipei Mystery Street Sweet

Robyn Eckhardt — Wed, 11 Nov 2009 01:15:50 +0000

One thing we love about Taipei is that it's so obviously comfortable in its own skin. Confident enough of its 21st century-ness that it's not driven to clear the streets of food sellers to prove its standing as a 'modern'...

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Rachel’s Latest 4×4 Training Video

Wilson Ng — Wed, 11 Nov 2009 00:56:12 +0000

Driving a 4×4 car would be easy, until you hit the dirt, it’s a different story! Inside Rachel’s actual racing 4×4 car with instructor, Rico Chang. Enjoy!

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Taiwanese Food @ Zhen Shan Mei, Soho KL

boo_licious — Wed, 11 Nov 2009 00:00:00 +0000

Prawn with mayonnaise salad (RM38)I'm always a fan of Taiwanese food since to my tastebuds, it's very similar to Chinese food but with an edge that makes it also very distinctively different. While I've never travelled to Taiwan, my yardstick on Taiwan...

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Xi Le Teng Dessert Stall: 70 year old lady, 70 cents dessert

ieat — Tue, 10 Nov 2009 16:12:00 +0000

Red Bean Soup - 70 centsRed Bean Soup always reminds me of my kindergarten days at the PAP. It's nostalgic in a sort of a bad way 'cos I always remember it is the worst red bean soup in the world. Rather than having whole beans or even half beans, i...

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Persian cuisine at Shiraz

P. Chong — Tue, 10 Nov 2009 15:47:00 +0000

with Kaasra, Kambiz, LukeMy Persian friends, brothers and perfect hosts: Kaasra and Kambiz invited Luke and me to a taste of Persian/Iranian food at one of the prime restaurants serving this ancient cuisine. Kaasra described the food as Silk Road...as ...

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Firm Bean Curd With Minced Pork and Prawns

Little Inbox — Tue, 10 Nov 2009 12:51:00 +0000

Bean curd on its own has very little flavor. However, with little bit of seasoning and ingredients, it can be easily turned into a delicious Chinese cuisine. This humble little thingy always act as a bland background for its mates. Any dish will taste good when bean curd is paired with seafood, meat, or vegetables. Bean curd with minced pork and prawns is one my favorite dish. I learned this from my mom but i did some minor modification. I dare to say that it tastes as good as my mom's version. :) This is an appetizing dish that serves well with rice or porridge. Give it a try and let me know what you think about it. Firm Bean Curd With Minced Pork and Prawns Serves 2 Ingredients: 2 pieces of hard bean curd, cut into bite size 3 tbsp of minced pork 6 prawns, cut into pieces 1 stalk of spring onion, cut into 2" length 1 red chili, seeded and finely chopped 1 tbsp of fermented soy bean, smashed 3 cloves of garlic, finely chopped 150ml of water 3 tbsp of cooking oil Seasoning: Light soy sauce to taste Method: 1. Heat some oil in a stir-fry pan, pan-fried the hard bean curd till golden brown. Set aside. 2. In the same pan, with the excess oil, saute garlic till fragrant. Add the prawns and minced meat to stir fry. Stir in fermented bean sauce, chili, hard bean curd and water. Leave the mixture simmering for a while. Add light sauce to taste. 3. Add the spring onion, stir briskly and dish up and serve hot with rice.

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The Return of the Bride, Vishal’s Brickfields

550ml jar of faith — Tue, 10 Nov 2009 11:00:00 +0000

Vishal in Brickfields had been unknown to foolishly ignorant me until one recent sunny Sunday morning, on the occasion of the return of our lovely (and soon to be blushing bride) Li Ann, back from her working holiday stint in the UK, tightly escorted by strapping groom-to-be Benji. Li Ann and the disgustingly fit Benji, fresh from walking the Terry Fox run, jumped into my car and provided directions down the narrow streets to Jalan Scott, where Vishal's occupied the unassuming lot opposite the temple. The immediate word that came to mind when we entered was "mess hall", in its most charming interpretation. Most of the dining seats in the house were lined up on one side of the long tables to minimise traffic obstruction. Not the best for a five-way conversation so we were lucky to secure one of the few regular 4-seater tables. As soon as the rice and vegetables were heaped onto our individual leaves, I knew this was no regular BLR joint, what with the gorgeous shades of greens and reds. Like Christmas almost! Li Ann explained that Benji favoured Vishal's for its heady curries. I watched transfixed as the staff splashed fish curry & dhal on mine, all the while muttering "banjir, banjir." Benji knew his curries all right. The curries here were not as viscous as Kavitha's but it was certainly no less commanding. We were stunned into silence for a few minutes while we paid respect to the blazing spread in front of us before we resumed firing questions about her Continental adventures. The Poppadum and stuffed chillies took some time to arrive. I am a staunch devotee of the freeform style poppadum rather over the square cracker variety but it's a trivial flaw so will let it pass. Still crazy crunchy even when mixed in with all that soggy rice. Riz also got the curious-looking minced sharkmeat & egg dish, nicely flavoured with spices and curry leaves. I had long-standing misgivings about sharkmeat but this was a nice, albeit dry repeal. We finished with...

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