We have a staff at the cafe that doesn't eat beef so whenever she's on her off day, we often opt to cook and have beef for our staff meal which is exactly what we did.
I made a beef ragu with fusili.
I started by sautéing some onions, carrots, and celery that I chopped up. For the carrots I shredded them using a grater so they can incorporate thoroughly in the sauce. After they soften slightly I added in the beef slices to sear.
I also added in beef fat to make it extra rich and flavorful. Next, the chopped tomatoes goes in and some water. Season everything with salt and some chicken/beef stock then bring everything up to a boil and close the lid to simmer for an hour. If you have more time, let it go for as long as you can.
For the pasta, I simply boiled them in water which the water I used to add into the ragu whenever it starts to dry up.
Add in the cooked pasta to the sauce and cook together for another 5 minutes and your done. Serve and top it off with parmesan cheese and enjoy.
Rich, thick, creamy, beefy, and delicious!
#food #foodie
It was my turn to cook the staff meal for everyone so I made steamed rice together with 2 dishes to eat with it. I made a Nyonya curry chicken kapitan and a vegetable dish of stir fried baby kailan.
For the chicken, I used boneless chicken thighs that I cut into cubes. I then prepared the ingredients for the sauce which were garlic and I used a curry premix for this dish. Super convenient and easy to make.
I start with oil in a pan and some garlic sautéing for about a minute. I then added in the curry and chicken and cook them together for 5 minutes. Next I added in coconut milk and seasoned everything with salt stewing with the lid closed for another 5 minutes. It doesn't take long as the chicken was chopped into smaller pieces.
The curry was creamy, tangy, slightly spicy, and extremely delicious. Perfect to enjoy the curry with rice.
For the vegetables I simply stir fried them with garlic and seasoned with soy sauce, oyster sauce, and some salt.
A balanced meal that's super flavorful and extremely satisfying. Yums! ~~
#food #foodie
The other day my colleague cooked a Chinese dish called 'Drunken Chicken' for lunch. It was a dish that he remembered his mum cooked for him when he was young and he helped out making it. 20 years later he now tried to make it as how he remembered it.
He marinated the chicken with soy sauce, oyster sauce, sesame oil, and shaoxing wine which is a type of Chinese cooking wine.
The dish starts with sauteing some sliced ginger in oil. Once it's fragrant, add in some minced garlic and dried shiitaki mushrooms. The shiitaki mushrooms have been sliced thinly so they cook well and evenly easier.
The chicken goes in next and cooked for about 5 minutes on high heat. After that, cover the pan and let it cook on low heat for 10 minutes in it's own juices.
Add in some water after that and if needed, more soy sauce or salt for seasoning and cover for another 10 minutes till the chicken is fully cooked.
This dish has such a wonderful balance of sweetness from the cooking wine, saltiness from the soy sauce, earthiness from the mushrooms and such delicious savory flavors from the chicken. A delicious dish and especially good with rice.
#food #foodie
A change up of a meal for lunch, we had wraps for lunch! After days of having our usual rice meals, my friend cooked for the staff meal at the cafe some Vietnamese style pan fried chicken.
He seasoned the boneless chicken thighs with soy sauce, oyster sauce, and fish sauce. He wanted to use lemongrass but we didn't have any so if you do have that in your pantry, do utilize it for more flavor and aroma.
After about 15 minutes, the chicken thighs are seared in a hot pan for about 10 minutes on each side. The chicken was so aromatic and fragrant that we were jokingly saying that it would be great with rice.
Anyway, we continued with our plan for having wraps. I made mine with some pesto, harbenero hot sauce, some freshly diced tomatoes and some spring onions to top it off.
My other colleague had his with cheese and lettuce. We all enjoyed our own custom made wraps and had a wonderful lunch together.
#food #foodie
I cooked some beef stew for lunch the other using the leftover Brazilian striploin that the cafe had. I didn't really know what to cook so I improvised and made a spiced stew with local spices and some vegetables.
I started off with some aromatics like ginger and garlic as well as some spices like cloves and star anise and toasted them in some oil in a pot. After they were fragrant I added in the beef and gave them a good sear to get some caramelization which will boost the flavors of the whole stew.
I then added in water to cover the meat and then added in cabbage and some greens to cook together. The vegetables give it a natural sweetness that'll balance well with the meaty flavor of the beef.
We also had some asparagus that was gonna go to waste if we didn't use them so I tossed them in as well into the stew. I guess it's whatever we had leftover, we used it for this dish and it turn out really nourishing and delicious.
We had our stew with rice and had a yummy lunch just before the rush hour.
#food #foodie
After lunch on Sunday, we headed to a nearby supermarket to buy some groceries. I went to the fresh food section and got 2 fishes for one of the staff meals of the week.
I got 2 barramundi at about RM10 each (<2.50 USD) which was quite a steal. I brought the fishes to work and made it for our lunch.
I cooked a Nyonya fish curry with ladies fingers. For the curry paste I used a premix that I found to be quite tasty and super convenient to make. All you need to do is cook it in a hot pan until its fragrant which takes like less than 5 minutes.
I seasoned the fish with salt and let it sit and marinade at room temperature for about 10-15 minutes. Make sure to rub and massage the salt into the fish and not just sprinkled on.
I then added the fish into the pan to fry together with the curry paste. I also smeared some of the curry paste on the fish and covered the lid of the pan to let it cook for about 5-7 minutes.
Next I careful flip the fish and let it cook for another 5-7 minutes on the other side. After which, I add it cut up ladies fingers and onions and cover the lid again to let everything cook for an additional 5-7 minutes.
#food #foodie
On Saturdays, we normally are a little tired of having rice as our staff meal lunch so we often try to eat something different. Our go to are instant noodles like instant soup ramen.
My colleague bought a pork broth instant ramen from the clearance section that would otherwise cost double. It was still before the expiry and what better way to save money and have good tasting food.
They cooked this for lunch together with meatballs, a slab of thick cut smoked bacon, and some simply blanched baby kailan for our greens.
The broth was flavorful and the noodles were really nice. I liked the texture and mouthfeel of the ramen. Everything paired to beautifully with each other. The meatballs and bacon were the perfect pairing for the noodles and the soup as well as the baby kailan giving everything an extra crunch.
Super delicious meal with simple ingredients.
#food #foodie
My dad messaged us the other day to say that he wants to treat us a dinner meal. We went to a Chinese restaurant around the neighborhood for dinner and had a good time eating some yummy Chinese food.
He ordered a steamed tilapia with garlic and soy sauce. It's topped with spring onions as well to give it some freshness and color. The fish was so delicious and tender. It was cooked to perfection and the sauce that came with it enhanced the natural sweetness of the fish.
Another dish he ordered was tofu cooked in claypot. It had tofu, broccoli, some chicken slices, and snowpeas. He also ordered another claypot dish that was pork stomach stewed with mushrooms and black fungus. Both dishes had a similar gravy and they were very delicious and well prepared.
Our forth dish was spinach soup cooked with wolf berries. It was a refreshing vege broth that went down well with the whole meal.
We ate everything with white rice as usual and it was such a delicious meal especially since it was treat by my dad. For some reason, I feel meals that people treat others taste better. I guess there's secret ingredients in it like - kindness, thoughtfulness and generosity; love.
#food #foodie
On the 3rd day of Chinese New Year, Mr and my family went to my parents place for lunch. My mum cooked some of her signature dishes that she inherited the recipe from her mum and her mum's mum.
She cooked pork trotters stew with mushrooms and soy sauce. As always it packed full of flavor, super rich in taste, and the fragrance from this dish will get your mouth watering. The mushrooms give it an earthy umami flavor and the fatty pork trotters together with the bones being stewed together got hours makes this dish have so much depth of flavor.
We had this with simply steamed white rice which is perfect for this dish.
I went there earlier to help out with the preps for another dish she made which was 'bangkuang char'. Its a hokkien/nyonya dish that uses jicama as the main ingredient. I helped out with shredding the jicama and the carrots into thin julienne strips. This is the major preps for this dish.
Other ingredients in this dish are dried cuttlefish, dark soy sauce, light soy sauce, oyster sauce, and leeks are optional.
They are all stir fried together and seasoned to taste and served with as a filling for a lettuce wrap. Super fresh and delicious homemade appetizer that is sure to satisfy.
A super delicious meal that I could have any day 🙌
#food #foodie
Went to this place called 'Peranakan Place' that recently opened in Setapak Sentral mall. I've tried this 'Nyonya' restaurant chain before in Rawang and the quality and taste was at the same standard.
I ordered their Ayam Rempah Nasi Lemak which comes with a quarter chicken and half a hard-boiled egg together with the usual Nasi Lemak condiments of cucumber, groundnuts and ikan bilis (fried anchovies). The portion is generous and the sambal is slightly spicy and sweet which you can enjoy with the pandan infused coconut rice.
My kids love the Ayam rempah as its not spicy and the flavors are yummy.
For myself, I tried something different this time and ordered their pandan chicken. The flavors were really nice and has a nice fragrance from the charred pandan leaves and also lemongrass.
We also ordered again their pai tees which are delicious.
Service was also good and the waitress that took our orders and served our food was very friendly and ready to assist us in our orders. We had a good time with reasonably priced food and drinks.
#food #foodie
Chinese New Year last month was really wonderful. I had around 5 days off from work and had a good time resting and relaxing after over 3 months of heavy physical work. My body is getting stronger and I feel less tired so I guess that's a good thing that I'm getting stronger physically being back in a kitchen.
Anyway, we had our reunion dinner at my aunt's house which we always do every year.
My brother bought some delicious roasted pork belly and barbecued pork belly. They had different flavors of the pork belly as well as a variety of interesting dipping sauces like Blue Cheese ranch, Guiness BBQ, Mala Mayo, Mustard Wasabi, Chimichurri, and Chili Garam. The sauces were all interesting but sort of lack the flavor you are expecting in a negative sense. The pork belly were delicious though so I guess they were good on their own without the dipping sauces.
My wife cooked stuffed cabbage rolls. My aunt cooked chicken with mushrooms and soy sauce which she cooks every year. It's like a chicken casserole with lots of earthy and savory flavors from the mushrooms and soy sauce.
She also cooked another dish which is pork with arrowroot. Something she cooks every year as well which is super delicious. Arrowroots are like potatoes but has it's own unique taste.
A super delicious meal with family and relatives during a once a year celebration of reuniting with family.
#food #foodie
Had a really delicious lunch the other day cooked by my Filipino colleague. He made - STROGANOFF!
But instead of beef which is the authentic recipe, he used chicken instead. He also replaced the sour cream needed in a stroganoff recipe with cream instead. The flavor profile was as good as a stroganoff would be and we really enjoyed the lunch.
Here's how he made it:
First slice some mushrooms. We had Portobello mushrooms so we used that but you could use button mushrooms as well as long as they are fresh mushrooms. You want to get the earthy flavor from the mushrooms.
The Portobello is super earthy and it's extremely flavorful, packed with umami, and perfect for this recipe.
For the chicken, we used a bone in chicken drumsticks which gives the whole dish lots of flavor.
The mushroom goes in first to sauté with some garlic and onions. After they brown and are slightly soften, add in the chicken and cook till brown. Next add in water and salt to taste and let everything cook for about 10 minutes.
Lastly the cream goes in (or sour cream) and bring it to a simmer again for another 10 minutes.
At the end, add in some fresh Basil and you're done. This is also not a traditional step but some greens just brighten up the whole dish giving it an extra dimension and flavor.
We ate the stroganoff with rice but you could serve it with pasta or potatoes made any way you enjoy.
Yums! ~~
#food #foodie
For our staff meal at the cafe, we normally eat rice and occasionally we have noodles for a change. This time, we wanted something besides rice and noodles so we ordered some 'roti' for our lunch.
We got some 'roti telur' which is roti with egg. It came with dhall and some fish curry which I also got a portion of the fish. It was a stingray curry which was flavorful although the stingray itself was a little rubbery.
I also got some chicken 'rendang'. It was about RM6 (USD <2) per piece and for the price it was quite a good buy. The chicken was tender and the 'rendang' was aromatic and flavorful. We even had leftovers of the chicken which we kept for breakfast the next day.
The 'dhall' wasn't the best in the world but it was decent and we enjoyed the change of our routine of eating rice. Really grateful and thankful that we get to eat "free meals" at where we work. Saves us a good amount of money daily which if you add up, we're saving a good portion monthly on food.
This is especially good during the bear market as we can use every penny to pump our crypto bags waiting for the bull.
#food #foodie
Open face sandwich with torched smoked salmon and aged cheddar for breakie 😋
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Went to this place with a friend that serves Vietnamese food at Gardens Midvalley called An Viet.
The place was jam packed when I went at around 7pm on a Monday but managed to get a place for the 2 of us. A very cozy shoplot that was very vibrant with people and the staff were really nice and friendly.
I ordered their pork rice noodle soup dish for myself and my friend ordered their lemongrass grill chicken buncha.
My ordered literally came in like 30 seconds! Super efficient and especially happy as I was really hungry and wanted something quick. The dish came with 2 pork ribs, 3 pork meatballs, and a few slices of really tender pork.
I really enjoyed the dish and the broth was extremely flavorful. All the meats were well cooked and tender. I will definitely recommend this place to anyone that loves Vietnamese food or noodles for that matter.
My friend's dish didn't come quite as fast as mine but not more than 15 minutes wait. I tried a little piece the grill chicken and it was caramelised and chargrilled on the outside which was sweet and savory. Very delicious as well and will consider ordering this the next time I visit.
Highly recommend for really nice noodles and Vietnamese food.
#food #foodie
There this place that opened recently that I've been wanting to try. It's a place called Checkpoint located at B. Base.
They serve local cuisine food like Nasi Lemak, Assam Laksa, as well as pastries like croissant and also western hot foods like burgers and chicken chops.
I tried their honey walnut pastry and it was quite good. The amount of walnut was very generous and the taste was nice. They gave our table a free almond tart to try which they mention was something new they were working on. Really generous of them to do so and we enjoyed the tart as well.
For mains, I tried their fried chicken chop and man was it delicious. One of the best chicken chops around town for the price and portion of it. The crust was crispy and flavorful and the chicken chop itself was huge, thick, and juicy! The mash potatoes was decent as well but definitely the chicken was the highlight of this dish.
A friend of mine ordered their Nasi Lemak which came with a fried boneless chicken as well. He said everything was great especially the chicken but the 'sambal' was a little on the sour side which he didn't enjoy.
Another friend ordered their big breakfast and it was fairly decent too.
My brother ordered the fish fillet noodles and he said it was good.
The ambience is really nice and rustic. A nice place to hangout and fairly decent food. Highly recommend their chicken chop if you are there for the first time.
#food #foodie
Went out for breakfast with my parents on one of the days of Chinese New Year which was also my off day from work. A very rare occasion as I normally don't take breakfast and with my parents for that matter. So it was a nice time spent at a local hawker stall.
They are popular there for their 'Char Kuey Teow' but this time I ordered their 'Kuey Teow T'ng' which is flat rice noodles in a pork stock soup with some pork slices, fish meatballs, and tofu.
I've tried it before once and its a dish that I really like. There aren't many that are nice where I live so this place that recently open really hits the spot whenever I have cravings for this dish.
The soup is light and refreshing and although it doesn't look heavy, it's a very flavorful broth. If you feel under the weather or want something light yet still delicious, this is a bowl of noodle soup that'll satisfy.
My dad ordered a dish of 'Yong Tau Foo' to share. It's an assortment of different tofu like stuffed tofu with fish paste or vegetables with fish paste as well. It's quite nice and a breakfast that I was stuffed.
#food #foodie
A few weeks ago it was my turn to cook the staff meal. When I do have the energy and am well rested, I do enjoy cooking for the rest of the staff. I get to also cook things I like to eat or dishes that I want to explore cooking.
I get to go shopping with the cafes budget for the meals and this round I got a whole chicken and a 'kerutuk' spice mix. It's a type of Malaysian curry that had coconut milk, tamarind, and 'gula Melaka' (caramelised palm sugar).
For the aromatics I started with sautéing some onions in oil. Once they turn translucent, I add ginger and lemongrass and stir fry them for another 2-3 minutes. Once they are fragrant, I add in the 'kerutuk' spice mix to cook for another 3-4 minutes.
Next, I add in the chicken, together with the tamarind extract, gula Melaka and coconut milk to cook with the chicken for around 15-20 minutes.
For the final 10 minutes, I add in some carrots and potatoes that I've roughly chopped and season the curry to taste.
The end result is a savory and creamy curry that you can eat with bread or rice. A 1 pot dish that's easy and quick to make.
#food #foodie
Some chicken salami and sesame bagels for breakfast at the cafe. Leftovers turned into meals.
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We don't often eat fish as our staff meal but the other day my Filipino colleague bought some 'Ikan Tongkol' (mackerel tuna) and cooked a delicious Filipino stew dish.
This fish stew dish is called 'Ginataang Tambakol'. First the fish is cut into steaks and then fried in oil until golden brown. Its then removed from the oil to drain on some paper towels.
Next, to make the sauce, slices of ginger, garlic, onions, and chili is added to some oil to stir fry. After the aromatics are fragrant, the fish is added back and water, fish sauce, and vinegar is added to the pot and left to stew for about 15-20 minutes.
Finally what makes this dish so creamy and delicious is some coconut milk that's added at the end and cooked for another 2-3 minutes. Season to taste with some salt and the dish is done and ready to be enjoyed.
The stew was slightly spicy from the chili, creamy and milky from the coconut milk and savory from the fish and the aromatics.
He also cooked a vegetable dish of fermented shrimp paste (belacan) stir fried with some long beans.
We ate these 2 dishes with white rice and it paired perfectly especially the fish stew. Super delicious Filipino dish that I'll definitely add into things I'll cook in the future.
#food #foodie #filipino
Couple of Sundays ago I had lunch at a place that opened a couple of months back. It replaced a 'mamak' restaurant that has been in the neighborhood for 20 years. It was my first time trying their 'Nasi Kandar' which is rice that you get to choose some dishes to go with.
I picked their deep fried cauliflower and their 'rendang' chicken to go with the rice and they were super good!
The deep fried cauliflower was crispy on the outside and tender on the inside. It was fried with curry leaves which gave it a nice fragrance and was aromatic. I think the batter it's fried in was seasoned with some chili powder which gave it a really lovely orangey red hue.
The chicken rendang was really good as well. The herbs and spices used made the chicken 'rendang' curry so flavorful and delicious. It was slightly spicy and paired really well with the white rice.
The price of the food was also affordable for the portion I took, I felt it very reasonable and fairly priced.
I will definitely come back to this place for their other dishes after such a good experience with these 2 dishes. Absolutely yums! ~~
#food #foodie
Went to Duwa Artisanal Bakery again and this time I had to try something I haven't tried yet which is their Foccacia sandwich with roasted chicken and a side of truffle chips.
I've tried everything there including all their pizzas and I've been wanting to try this Foccacia sandwich which didn't disappoint. It was super delicious and the Foccacia bread was so fluffy and you could smell the aroma and fragrance of the olive oil. Not to mention the portion for this sandwich is extremely generous!
It also has pickled jalapeños which gave a nice zing to the sandwich.
Their pizzas are all very good so just go for your favorite topping and you'll definitely love it. If I would to recommend, definitely try their mushroom pizza which is unique and extremely flavorful. Personally I normally go for their Pepperoni pizza simply because its my favorite topping for a pizza.
They recently have some oil paintings decorations and it just brings so much artistic feel to the already artisan baked goods.
Highly recommended place with honest and high quality food.
#food #foodie #local
A friend of mine is opening a pizza place soon. He DIYed the whole place himself to save cost and he even built a woodfire dome pizza oven all by himself. Talk about resourceful.
I dropped by to check te place out before it opens and its been looking really impressive especially since he built everything himself.
We went nearby to have a bite and I ordered a takeaway of 'Nasi Lemak' with a side of fried chicken. It's a small stall run by an elderly couple at an alleyway. I'm so glad I ordered the meal coz when I had it at home it has to be one of the best 'Nasi Lemak' I've ever eaten.
The rice was nice and fragrant, the 'sambal' was excellently prepared and tasted amazing. The fried egg was a sunny side up and the yolk was runny which was super rich and absolutely delicious after mixing it with the spicy 'sambal'.
The fried chicken was amazing as well. Had really nice blend of spices that gave it a wonderful aroma and flavor. The skin was crispy and the insides were perfectly cooked and juicy.
A super delicious meal that I went back the following week to get the exact same meal but this time I had it there.
Goes to show that the most amazing food are often found at most unassuming place.
#food #foodie
Cooked a Malay dish called - 'Ayam Masak Hitam' for the staff meal and its a really simple recipe that anyone can do at home too.
Its a chicken dish which you can replace with beef if you'd like and uses South East Asian household pantry items like soy sauce and dark soy sauce. For the aromatics, I used cumin seeds, cinnamon sticks, dried chili, garlic, ginger, and lemongrass.
I used chicken breast and sliced it up. You could use bone in chicken or any part of the chicken you like if you don't prefer chicken breast. Marinade the chicken with soy sauce and dark soy sauce about 2 tablespoons of soy sauce and 4 tablespoons of dark soy sauce.
In a pan, add some oil, the ginger, garlic, lemongrass, and dried chili to it. Stir fry them until they are fragrant which will take no more than 4 minutes. Next, add in the cinnamon stick and cumin seeds and toast for another 1-2 minutes.
The marinated chicken goes in next and stir fried with the other aromatics on high heat for about 2-3 minutes. Add in more dark soy sauce if the color is a little pale and salt to taste and cook it another 1-2 minutes and you're done.
We also cooked some scrambled eggs and topped with some furikake. We ate these 2 dishes with some steamed rice. Yums! ~~
#food #foodie
Some weeks ago I cooked one of my Mum's signature dishes for the staff at the cafe. It uses pork but I used chicken instead. I swapped the protein but every other ingredient I used what the dish uses.
This dish is a stew that uses aromatics like lemongrass, garlic, dried chili, and dried tamarind slices. For the marinade of the chicken, it uses soy sauce, oyster sauce, and dark soy sauce. Marinade it for an hour or so or if you have time, prepare this the night before so the chicken has time to marinade longer which will ensure the dish to be extremely flavorful.
I first start with some oil in the pot and stir fry the aromatics together. After they are fragrant which should take no more than 5 minutes, add in the chicken and cook till they are browned.
Next, add in water to cover the chicken and let it simmer away. Add salt to taste and also more soy sauce and oyster sauce for more flavor if the stew is lacking.
After about 15-20 minutes simmering, the stew is done and ready to be served. We ate the stew with rice. It had the same flavor profile as the one my Mum makes and was a successful attempt. Super delicious and will definitely make it again.
I also stir fried some kale with Portobello mushroom stems. It's marinated and cooked with garlic and Korean chili flakes. Some added greens to make it a well rounded balanced meal. Yums! ~~
#food #foodie
On New Year's Eve, a close friend of ours invites us for dinner at their home. We had a potluck and had lots of delicious food.
One of our friends made a meatball and cheese bake and some fresh mushroom soup. The meatballs were pork meatballs and were super moist and flavorful. She baked it with tomato sauce made from scratch and topped the dish with some melt cheese. It was my favorite dish of the night.
The mushroom soup could've been a little thicker in consistency but it was rich with lots of mushrooms.
My friend who hosted us made a pot of chicken stew that had onions, carrots, celery, corn, and loads of chicken. She also made garlic bread and it paired really well with the chicken stew and the mushroom soup.
A third dish she made was mash potatoes and it went well with the chicken stew soaking up all the chicken goodness.
My wife @happycrazycon made some cabbage rolls stuffed with Mince pork, tofu, and shiitaki mushrooms. I really love this dish she makes and everyone that tried it loved it too.
I made some Vietnamese 'bo la lot' which are a mince pork mix with lemongrass, shallots, garlic, and fish sauce thats wrapped in betel leaf. I got the betel leaves freshly picked at where I live. They grow really wild and its great coz I get to make this dish with them.
A great time of celebrating the year with wonderful company. Have a great 2023 everyone 🙌
#food #foodie
For dinner on that Saturday my mum came over to the house and she cooked some delicious wok fried vermicelli. This is one of the dishes she cooks that I really love as I don't cooked noodles often and for vermicelli, it's hard to get it right as it's super neutral in flavor and when you do cook it in a wok, you need some skill in controlling the fire and the amount of oil added or you'll just get a whole wok full of vermicelli sticking to it.
My mum really makes good fried mihun (vermicelli). She cooks it with prawn, pork slices, garlic, onions, carrots, and some greens. She seasons the noodles as she fries everything together with soy sauce, oyster sauce, and some dark soy sauce to give it a deeper color.
This dish she makes is super delicious and I normally go back for seconds whenever she makes this. We have it also with some chili either birds eye chili chopped up and mixed with soy sauce, or with some 'sambal belacan' which is sambal with shrimp paste and lime juice. If we don't have either, then we have the noodles with some dipping sauce of chili sauce from a bottle or even tomato ketchup.
#food #foodie
The next day after me and my wife went for a late supper, the next day she had work in the morning till after lunch so I had a rare day to myself as well and had lunch at a nearby place which opened recently.
Its a 'mamak' restaurant that serves all the usual local food that you expect at a 'mamak'.
I ordered a plate of 'Maggi goreng' which I haven't had in awhile and wanted to also try whether this place serves good wok fried items.
The noodles we fried with onions, garlic, birds eye chili to give it some spiciness and the seasoning packet that comes with the instant noodles packet.
It was alright in the taste but the noodles were slightly under cooked and a little on the dry side.
I also ordered a plate of tofu which I had with the noodles. Although it look kinda mild in color it was spicy and flavorful. It added some good extra flavor to the noodles.
The most surprising thing for me was that when I went to pay, it only cost me RM7.30 (<2 USD) total. I was expecting around RM8-10 since inflation has been really kicking in on food especially so I was pleasantly surprised when it was loser than what I expected.
#food #foodie
A couple of weeks ago on a Friday, my kids went to my parents place to stay for the night. Me and my wife don't get to spend lots of time just the two of us so it was a nice time together that night.
We went for supper at a dimsum place called Mee Bon. They open till around 1-2am and we went around 10pm to have a bite. I can't even remember when I last went for supper in the later part of the night since getting married and having kids let alone with my wife.
We got some Siew Mai, some bean curd skin rolls filled with prawns, braised spicy chicken feet, 'lau sa pau' which is a bao that has a creamy center of salted egg yolk custard that bursts out when you bite into it.
The Siew Mai was really delicious and the beancurd prawn rolls were crispy on the outside and the prawns were plump and juicy.
The chicken feet were really yummy as well and my wife loves this dish a lot.
We had a good time chatting and spending the evening together with some delicious dimsum.
#food #foodie
When you're eating rice on a daily basis, sometimes you want to eat something different. My Filipino colleague made porridge with non other than rice. So I guess even though we don't wanna eat rice, we still are eating rice in a another form which I guess is something a little different.
He strayed with using two pots to cook the ingredients. In one pot he cooked the chicken with all its aromatics like ginger and garlic. He cooked this with some salt and pepper and water.
After around 15-20 minutes, he strained the pot into another pot that had the rice in it. He used the chicken stock to cook the rice and stained the ginger and garlic out.
After cooking the porridge until it softens, he adds back in the chicken from earlier and finish cooking the porridge for another 5 minutes. To finish the dish he adds in some sesame oil which gives it a really wonderful aroma and flavor to the porridge.
Serving it in a bowl topped with freshly sliced spring onions, some Korean chili flakes and some deep fried sesame seed bagels. The bagel served liked a crouton and it was super delicious eating it together with the lush and creamy bowl of chicken porridge. Super flavorful, hearty, and delicious! ~~
#food #foodie
@HelyanweOnNoiseApp
