JommJalan

Nasi Lemak Marvellous

2012-02-01T10:53:00.000+08:00

Nasi Lemak Marvellous in Bukit Indah is known for their teensy packages of this Malaysian favourite. Tiny in stature but huge in popularity this family-run business is helmed by Pakcik Abu and his wife Makcik Yasimah. His wife does most of the cooking while Pak Abu and his son manage the restaurant. They started with a small stall in 1997 and relocated to their current location in 2003. Most people opt to tapau their Nasi Lemak for small gatherings or to eat at home. One guy even ordered 200 packs for an event. I prefer to dine in. Their packs are so cute that I finish my first one in a couple of minutes. Rule of thumb is 2 packs per person and you eat them on their own or with the lauk. I definitely recommend the latter. In my opinion, it’s the lauk at Marvellous that sets them apart from other nasi lemak joints that I frequent.

The taste of the nasi lemak here is similar to what you probably ate in your school canteen. Sambal is mild and rice is infused with a hint of coconut. This is fine by me because the accompanying dishes are the ones that seal the deal. The best lauks here are the Ayam Masak Merah and an unnamed beef dish which is like a hybrid of dendeng and rendang. (When I asked Makcik Yasimah for the name of the beef dish, she just said,”Takde nama. Ni resipi bantai jer.”- “I don’t have a name for this dish, it’s a recipe I got when I just mixed random stuff together.”) So the beef dish for the purpose of this review should be dubbed Daging Bantai Jer. Other lauks sold here are paru, sambal sotong and fried chicken.

Let’s start with the Ayam Masak Merah. It’s such a popular order that it usually is the first one to run out every night. Chicken pieces are fried first then cooked slowly in a tomato based gravy. This reminds me of the Ayam Masak Merah that I get in Kuching. Not spicy but more sweet and less tangy than the usual Peninsular version. Makcik Yasimah also puts in a lot shallots and onions. Shallots are blended in the gravy and onion slices are added last into the mix so you get lovely caramelised onion rings along with the chicken. The sticky and thick gravy cling to each chicken part perfectly so you can mix it in with the rice.

Next is the Daging Bantai Jer. Beef slices are boiled, then pounded and cooked with shallots, garlic and onions. I actually thought that it was dendeng but the beef slices are bigger and no lemongrass are added in the recipe. Soy sauce is used to sweeten and brown the meat. Daging Bantai Jer's gravy has a thick consistency quite similar to rendang. The difference is in the absence of kerisik so it doesn't have the smoky coconut taste that's usually associated with rendang. It is absolutely delicious and a definite must-try if you get a chance to dine here.

Another specialty at Marvellous is the Mee Udang. Egg noodles are cooked in a briny seafood broth served with prawns, celery, carrots and fried shallots. The portion is generous but I would have liked it if the broth was thicker. You can order this if (gasp!) you're not a Nasi lemak fan.

They say that imitation is the best form of flattery. If people start to copy you then it's a sign that you've made it. This is what happened with Marvellous. It is so famous that various stalls have been using their name to sell nasi lemak as well. Pakcik Abu is quite surprised when customers start to ask him about his other branches. In actual fact, there's only one true Nasi Lemak Marvellous and it's this one. Ask any of the Bukit Indah residents and they'll tell you the same thing. With more than ten years in the business, this is the real McCoy so beware of imitations.

Time and time again I find myself here even though there are many other options in the area. After so many visits here I realized the reason. Pakcik Abu and Makcik Yasimah put in one of the most essential thing into their food. They keep it simple, cooking just enough so they can still maintain the quality. What most places these days lack is the rare ingredient that Pakcik Abu and Makcik Yasimah instill in their cooking. That rare ingredient is sincerity. This quality is often neglected but once in a while you uncover it in places like this. That's why customers stay loyal to this place. Nasi Lemak Marvellous have survived the years because they've retained the sense of sincerity and steered clear of being too commercial. You can taste their love in every grain of their rice.

from friedchillies

Udang Kicap Manis~Prawn With Sweet Soy Sauce

2012-01-30T23:13:00.002+08:00

Ingredients

1 lb (454g) Fresh Large Prawns, shelled

½ tsp Ground Turmeric

8 Cloves Garlic, peeled and lightly smashed

6 Thai Bird’s Eye Chilies, chopped

1 Red Chili, seeded and sliced

1 Tbsp (15g) Tamarind Pulp, soften with 3 Tbsp of Water, discard seeds

¼ Cup Indonesian Kicap Manis (Sweet Soy Sauce)

Sea Salt to taste

3 Tbsp Peanut Oil

Method

Toss the prawns with ground turmeric. Heat a large skillet over low to medium heat, and add the oil and garlic. Let the garlic cook slowly until golden in color, then remove and set aside.

Turn the heat on high until smoking and toss in the prawns, give it a quick stir. Then mix in the chilies and garlic, stir, and add the tamarind pulp and kicap manis. Let the mixture boil, season with sea salt, remove from the heat and serve immediately.

Kerabu Pucuk Paku~Fiddlehead Ferns Salad

2012-01-30T23:08:00.000+08:00

Chef Wan's Kerabu Pucuk Paku~Fiddlehead Ferns Salad

Ingredients
4 to 5 Fresh Red Chilies, halved, seeded, and roughly chopped
2 tsp Roasted Shrimp Paste/Belacan
1 Tbsp Sugar, plus more to taste
4 Tbsp Dried Shrimps, soaked in warm water for 10 minutes, strained
3 to 4 Kalamansi Lime/Limau Kasturi, plus more to taste
4 Tbsp Kerisik/Toasted Desiccated Coconut, pounded
6 Tbsp Coconut Milk, plus more to taste
200 g Cooked Medium Sized Prawns, shelled
300 g Fiddlehead Ferns, blanched in salted boiling water for 10 seconds, drained
Sea Salt to taste

Method
In a mortar and pestle, pound red chilies to a pulp. Add dried shrimps and sugar, and pound them until finely.

Transfer chili paste to a bowl; add fiddlehead ferns, lime juice, coconut, coconut milk, and season with salt. Toss well to combine, taste to check seasonings and add more sugar, coconut milk, lime juice or salt, if desired. Serve immediately.

Laksa Sarawak

2012-01-29T16:20:00.000+08:00

Ingredients
1 packet (600 g) Sarawak Laksa Paste
2 stalk Lemongrass, bruised
2 tsp Roasted Shrimp Paste
400 g Prawns
2 Cooked Chicken Breast, sliced thinly
1 tin (400 ml) Coconut Milk
16 cups of Chicken Stock
3 Pandanus Leaves, knotted
Sea salt to taste

Accompaniment
Sambal Belacan
Beans Sprouts, blanched
Rice Vermicelli, cooked
Hard-Boiled Eggs, halved or Omelet, shredded (not shown in photo)
Shredded Chicken
Cooked Prawns
Calamansi Lime, halved or quartered lime
Chinese Celery Leaves or Cilantro, chopped

Method
In a large pot, bring the chicken stock to the boil.

Add in the prawns. When they are cooked, remove and set aside to cool. Then shell the prawns. Return all the prawn shells back in to the pot.

Then add the laksa paste, lemon grass, pandanus leaves and the shrimp paste. Bring the stock to a boil and let it simmer for 1 hour.

Strain the stock and mix in the coconut milk and bring it to a boil again. Lower the heat and simmer for another 1/2 an hour. Season the laksa soup with sea salt.

To serve, place a portion of rice vermicelli, bean sprouts, chicken in a serving bowl and ladle the soup over and top it with hard-boiled eggs or shredded omelet, prawns and cilantro. Serve with lime and the Sambal Belacan.

Chicken in Spicy Tomato Sauce

2012-01-27T15:47:00.000+08:00

Ayam Masak Merah

Ayam Masak Merah has unique flavours, the taste is beautiful and unforgettable although it shares some basic similar spices (cinnamon, cloves, star anise and chillies) to Chicken Curry. It is distinctively different, be it in the texture of the chicken or the tantalizing flavours in the sauce.

The chicken pieces are rubbed in with turmeric and salt and are deep fried till golden in colour. Deep frying seals the juice as well as it gives the chicken pieces, a firmer texture to every bite. The pieces are then added to the simmering sauce. This gives the chicken, its rich flavour, with its subtle heat from the chillies, sweet and sour-ish taste from the tomato soup combine with creaminess from coconut milk.

Ayam Masak Merah Recipe
Serve 8-10Ingredients:
2 x 0.9-1kg chicken, cut into 8 pieces/chicken
20 dried chillies, soaked
2 red onion
5 cloves of garlic
40g ginger
25g galangal (lengkuas)
5 lemongrass
2-3 star anise
4 cloves
3 inch of cinnamon
3 cardamom
1 can of tomato soup
1 can (400ml) coconut milk
Salt to taste
Vegetable oil for deep frying plus ¼ cup extra
1 cup of peas, optional

Method:

Preparing Chicken. Rub chicken with turmeric and salt. Set aside for 30 minutes. Heat up the oil in a wok and deep fry the chicken pieces until golden in colour. Set aside.

Roughly chopped red onion, ginger, galangal and lemongrass, then transfer to a blender or food processors. Add in chillies and garlic. Process into a paste.

Heat up the wok with ½ cup of oil. Sauté the spices : Cinnamon, star anise, cloves and cardamom until fragrant. Then add in the blended paste. Bring the heat up until the paste bubble then lower the heat. Simmer till the paste is thoroughly cooked, fragrant and the oil separates from the paste (pecah minyak). Add in canned tomato soup, coconut milk and chicken pieces. Bring up the heat for a quick boil, then lower to a simmer and cook until the sauce thickened. Add peas and season with salt to taste. Garnish with some spring onion before serving.

Spicy Turmeric Chicken

2012-01-26T18:23:00.000+08:00

:: Spicy Turmeric Chicken (Ayam Goreng Kunyit Pedas) Recipe ::
1 chicken breast, cut to small pieces
1 teaspoon turmeric powder
1 teaspoon lime juice
1 small lemongrass, sliced
2-3 kaffir lime leaves, finely sliced
1/2 big onion, sliced
1 clove garlic, roughtly chopped
4 birds eye chili, pounded (any spicy green chili will do)
1/4 carrot, julienned (optional, can also substitute with green beans, cabbage)
1 tablespoon fish sauce
1 teaspoon oyster sauce
1 teaspoon chili paste

In a bowl, Marinate the chicken with turmeric powder, coat well. Add chili paste, oyster sauce and fish sauce. Place aside while you heat up a frying pan with about a tablespoon of cooking oil.

When the pan is heated well, fry the sliced onion, garlic, lemongrass and pounded chilis. When it soften, add in the marinated chicken and stir, until chicken is cooked. Add in carrots and finely sliced lime leaves. Sprinkle the teaspoon of lime juice, stir, and serve with warm rice.

Note: Just lightly pound the chilis, or reduce the number of chilis to tone down spiciness.

Ikan Patin Masak Tempoyak

2012-01-25T10:36:00.000+08:00

Ingredients

1kg ikan patin (river cat fish), cut into 3 cm thick

2 tbsp tamarind paste, mix with 1 cup water

Wet spice blend

7 bird eye chillies

5 red chillies

10g fresh turmeric

1/2 cup water

2 stalks lemongrass, pounded

1in old ginger, sliced

3 turmeric leaves, sliced

1/2 cup durian paste

1 stalk touch ginger buds/bunga kantan

3 stalks daun kesum

1 old cucumber, peeled and cut into cubes

1 litre water

salt and sugar to taste

Method

Wash and clean the fish. Then marinate with tamarind juice for 5 minutes. Set aside.
Blend all wet rempah ingredients with 1/2 cup water.
In a stock pot and boil 1 litre water.
Add durian paste and wet spice blend, fresh turmeric, lemongrass and turmeric leaves.
Let it simmer for 15 minutes.
Add the fish, cucumber, bunga kantan and daun kesum.
Cook under slow fire for another 10 minutes.
Season with salt and sugar.
Related Recipes by Ingredient

By Chef Rossham Rusli

Kuala Gula, Perak

2012-01-23T08:38:00.001+08:00

The Kuala Gula Bird Sanctuary is located in the district of Kerian in the state of Perak Darul Ridzuan. The sanctuary has been established since 1970 by the Department of Wildlife and National Parks (PERHILITAN) and the state government of Perak. The main objective of creating the sanctuary is to protect migratory and resident bird species, which have been using the wetland area for many years. The migratory birds utilise the large mudflat area for feeding and resting during their migratory route from the northern to the southern hemisphere.

Tens of thousands of migratory birds comprising 48 species of 8 families visit Kuala Gula from September until April each year. Some of these migratory birds come from as far as Siberia in Russia, Mongolia, Kazakhstan, Japan and China. The Kuala Gula mangrove swamp forest and mudflat are not only important for migratory birds but also for 600 families of fishermen who depend totally on the mangrove forests and marine ecosystem for their livelihood. Many fishermen involved in fishing, cockle farming, aquaculture, shrimp and crabs derive their income from this wetland area. Currently, eco-tourism activities are getting popular in Kuala Gula. Approximately 5,000 visitors came to Kuala Gula last year. The fishermen living in the vicinity of Kuala Gula for the last hundred years have survived within the natural ecosystem of this mangrove swamp forest. The dependence of man on this natural ecosystem will continue for generations to come.

INTRODUCTION
The Kuala Gula Bird Sanctuary is among the well-established bird sanctuaries in the Asian region. The establishment of the bird sanctuary started in the early 70s. The main objective is to protect and conserve the migratory as well as resident bird species. There are about 161 species of birds found in the Kuala Gula Bird Sanctuary comprising 48 species of migratory birds and 118 species of resident or local birds (Appendix 1). The mangrove swamp forest and a long stretched of mudflat beaches provide an excellent feeding ground and nesting habitat for migratory and resident bird species.

The migratory birds such as Eurasian curlew (Numenius arquata), Common redshank (Tringa totanus), Common greenshank (Tringa nebularia), Mongolian plovers (Charadrius mongolus), Pacific goldenplover (Pluvialis fulva), Common sandpiper (Actitis hypoleucos), Cattle egret (Bubulcus ibis), Little egret (Egretta garzetta), Gret egret (Casmerodius albus), Black-headed gull (Larus ridibundus), Black-naped tern (Sterna sumatrana) come from as far as Siberia, Japan and China during the migratory season starting from September until April each year.

These birds come in large flocks numbering from several hundred to several thousand individuals. The large mudflat area offers a natural feeding ground for these birds. The mudflat or benthos ecosystem is rich with minute organisms and plankton such as small crabs, crustaceans, annelids and copepods. These minute organisms are rich in protein. They provide the nutrients to generate vast amounts of energy the birds require to continue their journey to the south.

Ikan Pari Bakar Recipe

2012-01-18T13:48:00.000+08:00

1½-2 lb whole
1½ tsp palm sugar or dark brown sugar
salt
2 tbsp vegetable oil
1 tbsp tamarind paste
1 cup warm water
1 onion, sliced, for garnish [optional]
8 shallots, peeled
4 garlic, peeled
1 inch fresh ginger, peeled
3 tbsp
Rub stingray with lemon juice and salt, set aside for 10 mins
Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thicken slightly" startspan -->

The Origins of Banding Island

2012-01-18T13:33:00.000+08:00

To know the origins of Banding, you must first know the story of Temenggor. More than two decades ago before Banding or even Temenggor Lake ever existed, a number of rivers from the mountain ranges flowed into the Temenggor lowlands and gorges, creating a huge catchment area.

While serving as a source of water supply to the neighbouring villages and "Orang Asli" (indigenous people) settlements, this rich source of food and water supply attracted the communist terrorists to the area.

In 1974, then Prime Minister, the late Tun Abdul Razak, had an ingenious plan to flush out the communists by building a dam and filling up the Temenggor catchment area with water from the mountain rivers. And thus the Temenggor lake was formed.

As a consequence, Banding (the highest peak in the Temenggor basin) was transformed into an island. With the East-West highway running through the island, Banding is the only island in Malaysia that is serviced by two bridges linking it to the mainland. As for the communist terrorists, they were summarily flushed out of the catchment area and were forced to flee to southern Thailand.

Attractions and Activities
Banding Island provides an excellent opportunity for tourists to indulge in a quiet association with nature.

The jungle surrounding Lake Temenggor is virtually untouched, and the island is the perfect base for exploring the lakes and tropical rainforest in the vicinity.

The surrounding jungle and the rivers that drain into the lakes offer an inexhaustible range of activities.

These span from fresh water fishing, boat rides, water sports and jungle trekking during the day, to the observation of wildlife at night.

For the eco-tourists, the study of flora and fauna is the main attraction, while for the budding sociologists, and overnight stay at the "Orang Asli" settlement can be arranged.

Heaven in Langkawi

2012-01-17T00:43:00.000+08:00

Langkawi Island not only offers visitors an opportunity to relax on the beach, but allows you to learn about the unique heritage and attractions of the island or indulge in some duty-free shopping. For the more adventurous, your resort also offers a chance to enjoy the sea with some snorkeling or diving activities.

In fact you can choose to do as much or as little as you want in Malaysia's best-known holiday destination. Fringed with long, sandy beaches and coconut trees with lush inner jungles, it's no wonder it is so popular.

Langkawi is also an excellent destination to enjoy maximum comfort at little cost. The wide range of accommodation from basic 3* hotels to more luxurious 5* beach resorts offer fantastic value for money.

As an essentials package we only provide transfers and resorts, but we also offer some addon tours to complete your holiday experience. For those wanting to go further, you can explore some of the 99 islands that make up Langkawi or for those wanting to discover the local culture we can take you to the nearby Kuah Town. Also see why UNESCO has declared Langkawi a World Geopark. Unique rock formations dating back 500 million years and an abundance of trees scatter the island.

Laksa Variety

2012-01-16T23:42:00.000+08:00

Laksa noodles

Laksa Recipe
For garnishing:
Pineapple (cut into strips)
Cucumber (shredded)
Lettuce (shredded)
Onion (sliced finely)
Red chilly (Sliced)
1 tbsp black shrimp paste mixed with a little hot water

For paste:
6 pcs dried chillies (soaked in hot water till soft)
3 slices galanga/lengkuas
15g prawn paste/belachan (roasted/baked)
2 stalks lemon grass/serai (sliced)
100g shallots

For gravy:
2 tbsp tamarind paste (mix with 100ml water and strain the juice)
2tbsp oil
1.2 litre water/fish stock
6 pcs polygonum flowers/daun Kesum
1 pcs wild ginger flowers/bunga kantan
4 pcs dried tamarind skin
150g sardine (remove bones)
1 tbsp sugar
salt to taste

Method
1. Blend paste ingredients with some water.
2. Heat oil in wok and fry paste till fragrant.
3. Add water/fish stock to boil.
4. Add tamarind juice, polygonum leaves, wild ginger flowers and dried tamarind. Simmer for 15 minutes.
5. Add flaked sardine fish, sugar and salt. Simmer.
6. Remove leaves, steams and dried tamarind skins just before dishing out the gravy.
7. Put Laksa noodles in a bowl and garnish.
8. Pour boiling gravy over noodles and serve with 1 tbsp of shrimp paste.

really tasty!

Aneka Kuih Melayu - Variety of Malay Desserts

2011-10-19T10:08:00.001+08:00

Pulut Inti ~ steamed glutinous rice with coconut milk, topped with shredded coconut in palm sugar and wrapped in banana leaf

Serimuka Durian ~ steamed glutinous rice base, with top layer of durian flavoured coconut milk-based custard.

Talam Berlauk ~ a savoury dessert of rice flour and coconut milk custard, topped with slightly spicy shredded dried shrimp and garnished with fried shallots, sliced chili and spring onion.

Talam Suji ~ semolina custard base and coconut milk and palm sugar custard top.

Pulau Tioman, Pahang.

2011-10-18T09:37:00.000+08:00

Tioman island (or locally, Pulau Tioman), is rated as one of the world’s most beautiful islands in the 70s by Time magazine. Today, its densely forest is still inhabited and it is surrounded by numerous coral reefs, making it presents itself as a tropical paradise island in the South China Sea. Tioman Island is located in the state of Pahang, about 32km off Malaysia east coast. This island is about 39km long and 12 wide. There are eight main villages in this island and Kampung Tekek is largest and most popular among them.

Legend

According to the legend, Tioman Island is the resting place of a beautiful dragon princess who discontinues her journey whilst flying from China to visit her prince in Singapore. She was enraptured by the charms of the place and eventually had turned herself into an island.

Things to do

Remember to take a picture of the most recognized landmark of Tioman, the “horns” of the legendary dragon princes. We called it Nenek Smukut, the peaks (horns) of Gunung Nenek Semukut and Gunung Batu Simau. Apart from jungle trekking, sunbathing, snorkeling in crystal clear water, scuba diving in the beautiful underwater world, you can try fishing at Pulau Tioman and experience your bountical catch moment! Also, don’t miss out your visit to the Sudut Muzium, Asah Waterfalls and Tioman Marine Park and enjoy your magnificent sunset here.

How to get there

You can take Berjaya Air flight directly from Singapore or Kuala Lumpur to Tioman Island. You can also take a coach or taxi from Kuala Lumpur or Singapore to reach Mersing Jetty (Johor state). Then, take a 3 to 4 hours boat ride to Tioman Island. If you prefer a shorter ride, you can take the air-conditioned ferry service which makes the trip in approximately 2hours. If you’re departed from Singapore, you can take catamaran (Ferry) service at Finger Pier which makes the trip in around 4.5 hours.

Accommodation

Berjaya Tioman Beach Golf & Spa Resort, Holiday Villa Beach Resort Cherating, Genting Bayu Chalet, Genting Damai Resort Tioman, Japamala Resort, Island Reef Resort, Mukut Coral Beach, Mukut Harmony Resort, Panuba Inn Resort, Paya Beach Resort, Salang Beach Resort, Salang Pusaka Resort Tioman, Sun Beach Resort Tioman, Tioman Beauty Resort, Tioman Paya Resort.

Cucur Udang (Prawn Fritters)

2011-10-17T12:49:00.000+08:00

Recipe: Cucur Udang (Prawn Fritters)

Ingredients:

200 grams plain flour (or self raising flour)
1 cup water
1 teaspoon chili paste (optional, but makes the color nicer)
1/2 of a large green onion, chopped to small pieces
1 red chili, thinly sliced
3 small chives, cut to 1-inch strips
1/2 cup cooked corn kernels
80 grams small fresh shrimps, beheaded
1/2 teaspoon salt

Method:

1. Mix flour, chili paste, salt & water and combine until the texture is smooth. The texture should be thick but not too watery.
2. Throw in the chopped onions, chives, sliced chili, corns, prawns and combine.
3. Heat a large pot with cooking oil (a deep fryer would be perfect). When the oil is heated properly, it’s time to cook the cucur udang.
4. Scoop a spoonful of the cucur udang mixture and drop it into the oil for frying. Don’t cramp too many pieces at one time as they need room to fry around until they reach a golden brown color, about 3-5 minutes.
5. Transfer to a cooling rack and repeat with remaining mixture. This recipe makes about 20 cucur udang, enough for 4 persons. - SELAMAT MENCUBA!

Bukit Larut (Maxwell Hill) - Taiping, Perak.

2011-10-17T11:01:00.000+08:00

It was founded in 1884 by William Edward Maxwell, the British Assistant Resident of Perak. Perched at 1250m above sea level, it is the wettest place in Malaysia, with an annual rainfall of over 500cm. Temperature here hovers around 15 degrees centigrade in the early morning and late afternoon, dipping to 10 degrees centigrade at night.

The Tea Garden House, situated mid-way up the hill, was once the office of a tea plantation. However, when their tea plants did not grow very well here, the British shifted their agricultural endeavour to the Cameron Highlands, where the Boh Tea Plantation is now. All types of Malaysian flowers including the rare giant fishtail palm thrive here while tulips are grown on an experimental basis. The golden sunflowers grown here are the largest in the country.

On a clear day, one can view the peninsular coastline and the Straits of Malacca, sometimes stretching as far as Penang to the north and Pangkor Island to the south. The scenery is captivating during the day, magical and bewitching at night. However, the view is often obscured by cloud build-up in the afternoon, especially from September to December.

How to get there

By road

On the North-South Highway, take the Taiping exit. Follow the signs leading to Taiping after the toll and from Taiping town head towards the lake gardens. There are signs showing the way to Bukit Larut (Maxwell Hill).

Peach and Chevre Salad

2011-09-15T00:26:00.001+08:00

Everywhere from Farmer’s Markets to roadside truck stands and grocers, peaches are now at their height of heartwarming perfection. This is a short season that pretty much wraps up around the middle of September, so get ‘em while they’re here!

If you’re lucky, there will be organic peaches from Pence Orchards in Washington or Frog Hollow in California. According to peach savant Jon Rowley, these two modest farmers are producing the most old-fashioned, drippingly flavorful peaches around.

photo Manny Rodriguez

Peach and Chèvre Salad Recipe

Since the peaches are really the star of this plate, I didn’t want to add much that would mask their sweet, perfumed flavor. The dressing is a simple citrus honey combination that is good on nearly any salad of garden greens. I think the mild tang of the goat cheese is a great balance for the wedges of sweet, sweet peach.

EASE OF PREPARATION: A snap

Makes 8 servings

DRESSING

1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon honey
1/4 teaspoon kosher salt
3 tablespoons extra virgin olive oil

SALAD

4 ripe peaches, peeled and sliced
6 cups baby lettuces and herbs (like basil, chervil or parsley)
1 head radicchio
1/2 cup crumbled chèvre
1/2 cup toasted almonds or pecans
Fresh coarsely ground black pepper to taste

TO MAKE THE DRESSING:

Whisk together the vinegar, lemon juice, honey, and salt. Slowly add the oil in a stream; whisking until thickened.

TO MAKE THE SALAD:

Divide the lettuce and radicchio leaves among 8 salad plates. Top with peaches, chevre, and nuts.
Drizzle with dressing and sprinkle with black pepper. Serve immediately.

Tunku Abdul Rahman Park, Sabah

2011-09-06T10:02:00.002+08:00

Tunku Abdul Rahman Park Introduction

Located 20 minutes away from Kota Kinabalu and named after the first Prime Minister of Malaysia, Tunku Abdul Rahman, the Tunku Abdul Rahman Park comprises of a group of five islands â€“ Pualu Manukan, Pulau Mamutik, Pulau Sapi, Pulau Sulug and Pulau Gaya. Spreading over 4,929 hectares, two thirds of which is sea, the Tunku Abdul Rahman Park is a State Park created to protect the natural environment which includes the coral reefs, marine life, the fauna and flora. The reefs lie in shallow waters with little current making it an ideal location for novice divers; however, the diverse and sometimes rare marine creatures also make it an interesting dive location for experienced divers and underwater photographers.

All five islands can be visited all year round; temperature here ranged between 23.8 – 29.4 degrees Celsius and humidity remains high.

The Tunku Abdul Rahman Park is popular for activities such as sunbathing, swimming, snorkeling, diving, barbeque, bird-watching, nature walks along guided forest and mangrove trails, beach fishing (only hook and line permitted), outdoor camping (only on Sapi and Mamutik, with prior permission from the Sabah Parks office or the Park Ranger at the islands. Cost is about RM5.00 per person per night), water sports such as windsurfing and kayaking and recently parasailing which offers visitors a great bird’s eye view of the islands and Mount Kinabalu.

The Islands

PULAU MANUKAN is the second largest island of the Tunku Abdul Rahman Park and the island with the most complete facilities: Tropical timber chalets managed by Sutera Sanctuary Lodges, restaurants, swimming pool and tennis courts, and infrastructure support water, electricity, desalination plant, sewerage system, and even a solar powered public telephone are provided. Visitors who wish to stay overnight at the chalet can make their bookings through local tour operators. One of the star attractions and must see on Pulau Manukan is the fish feeding at the jetty where large school of fishes have made their home.

PULAU MAMUTIK is rather underdeveloped but is still accessible by jetty. Its 15-acres make it the smallest of the 5 islands of the Park. Rich coral life surrounds the islands. Facilities include changing rooms, toilets, picnic shelters, tables and barbecue pits. Chalet can be arranged with Sabah Park if you don’t wish to camp. Visitors staying at the resthouse must bring their own food, as there are no canteen facilities on the island. This little island of slightly bigger than a football field is very diver friendly. Most open water courses are done here, visibility varies from 4m to 10m. PADI Instructor Examinations are also conducted here. Lifeguards are on patrol during the day.

PULAU SULUG: Farthest away and relatively undeveloped is the 20-acres Pulau Sulug, visitors can opt to camp if they wish to stay overnight. Changing rooms and toilets, picnic shelters and tables are provided. Supply of fresh water is available. The island is inhabited and dive operator have daily trips there for diving off the corals on the northern shore as it is one of the best site around in Tunku Abdul Rahman Marine Park.

“clean white sandand crystal clear water and coral reefs fringing the shoreline”

PULAU SAPI: A small island of 25 acres, Pulau Sapi has one of the nicest beaches in the Park – its clean white sand and crystal clear water and coral reefs fringing the shoreline makes it ideal for swimming, snorkeling and diving. Day use facilities include a jetty, picnic shelters, barbecue pits, tables, changing rooms and toilets. Camping is allowed, with the permission of the Park Warden.

A sand-bar connects Pulau Sapi to Pulau Gaya, and it is possible to walk across in shallow water at very low tides. This is also one of the best spots for swimming and picnicking and it is very popular for island BBQ tours. They are no overnight facilities available on this island but during week-ends light refreshments are sold, and snorkeling gear is available for rent.

PULAU GAYA is the largest island of the Park. Water at Police Beach is crystal clear, up to 50 feet and it is a great place to dive and snorkel. Pulau Gaya has 16 miles of shoreline with beaches ranging from fine white sandy to pebbly, and mudflats, mangrove and sandstone cliffs. Remember to bring your own food, drinks and gears, as there are non for rental.

How to get there

It is best to try and go to these islands during the week as the islands are a popular destination for locals and it can get busy during the weekend. It is also advisable to go before noon as the boat operators usually fill their respective boats up before leaving the jetty.

Go to the Sabah Parks Jetty just right at the end of Jalan (about 8-10 mins walk from Trekkers Lodge Kota Kinabalu) to purchase your ticket. Tell the staff at the ticket counter which island you wish to visit, and what time you want to be picked up. Please note that the boats leave the KK jetty from 7:00am onwards, and the last boat from the island departs at about 4:00pm. Boat ride takes about 15 to 20 minutes, depending of which island you are visiting and most boats accommodate up to 12 passengers.

Merdeka Raya

2011-09-02T08:17:00.001+08:00

Celebrating Raya is not complete without some lemang (glutinous rice cooked in a bamboo tube), ketupat (compressed rice) and rendang. It is one of the best things I love about living in multiracial Malaysia since we get to enjoy the different culture's traditions.



Makeshift lemang and ketupat stalls are mushrooming around town along highways. The PJ residents can head towards the stretch on Taman Tun Dr Ismail on the way to 1 Utama. These stalls now start out after the petrol station until the shoulder to the turn off to the Taman Tun Dr Ismail town centre. Even Kg Sg Penchala has some makeshift stalls.



It is easy to spot these stalls...just follow the smoke. There'll be fires billowing everywhere make from wood and coconut husks to boil ketupat and grill the lemang.



The KL residents can head towards Keramat and Kampung Baru areas where loads of stalls sell a variety of these Raya goodies. My personal favourite is the Lemang Asli Warisan place deep in the heart of Keramat AU5. This tucked away stall trades out from a house and usually regulars only know how to visit here.

Pair off your lemang with a killer rendang (my favourite is still Perak's rendang tok) or serunding daging and it'll be a heavenly combination. A personal favourite is also the ketupat palas, that is wrapped with softer palm leaves versus the harder coconut leaf casing.



Selamat Hari Raya Adilfitri & Selamat Hari Merdekaaaa!!!everyone. Maaf Zahir dan Batin. Enjoy the holidays.

2011 Ramadan Bazaar @ Taman Melawati, KL

2011-08-24T15:12:00.000+08:00

kuih seri ayu, a steamed pandan flavoured sponge cake topped with freshly grated coconut

Sharing experiences are always way more fun I reckon. Especially when it is with people who have never been to Ramadan Bazaars.

vadai, a deep-fried Indian snack made from gram flour and spices

Apologies for the super long absence but as usual I got tangled up with work (the nemesis of my life!!). It's slowly getting back to normal this week. While any normal person would rejoice on that thought, I am secretly dreading it (shock, horrors those are the niggling signs of a workaholic).

grilled bishop's nose (tongkeng in Malay)

Back to the bazaar, I've been promising my friend J to introduce him to the joys of trawling through these month-long-only "eat streets" for some time. I finally managed to fulfill the promise last Sunday. Together with two fellow Ramadan Bazaar novices, we tackled the Taman Melawati bazaar in full force.

lempeng, banana pancake with coconut

I guess they all got carried away....the three of them went forth into bazaar land and grabbed everything that took their fancy. I was just happy to stroll around snapping pictures.

lobster at the ikan bakar stall

I've always loved returning to a familiar bazaar - you spot people you recognise from past years like the tempoyak guy with his solitary pot doling out the durian scented coconut milk broth, the multiple nasi lemak bungkus varieties and the Indian family selling vadai and putu mayam.

akok, a Kelantanese delicacy made from eggs and coconut milk

Balancing the tension of the old are new and fascinating stalls like the akok seller who uses the traditional charcoal fire to cook the East Coast egg-and-coconut-milk delicacy. Usually a gas fire is used to cook this sweet treat since it is less tedious. The charcoal fire method produces a soft wobbly custard infused with a slight smoky flavour that makes it one of the better akoks I have tasted.

kuih cara berlauk, savoury Malay kueh with minced meat, deep fried shallots chopped spring onions

I was equally fascinated with another rarity, the lempeng stall. The pancake like dessert is made with freshly grated coconut and chopped bananas that is wrapped in banana leaf to grill. While I don't see this often, it seems this delicacy is also offered at theTaman Greenwood Ramadan Bazaar, a place I visited quite a few years back.

ayam percik, grilled chicken

With the traditional, there'll always be stalls selling whatever is trending, like Angry Bird fondant topped cupcakes. I guess these will appeal to the younger set.

ikan kembung bakar with sambal

Since we were a little late, the bazaar was in full swing, chicken being grilled in various ways - over charcoal fires - in specially made rotisserie cabinets. The whole chicken stall near to the highway seemed to be doing roaring business with a huge queue but we did score some aromatic ayam bakar that didn't need much wait.

deep fried cempedak fritters

The traders seem to have upped their game here. Spotted one ikan bakar stall touting deluxe lobster! I almost missed it until they kept pointing it out. There's a sign on it which says it has been sold, wonder who scored the crustacean for buka puasa that night.

rendang daging

Instead we settled for the more humble ikan kembung bakar topped with lots of sambal. It lacked much punch though. Would have preferred the stuffed cencaru variety usually found in Kelana Jaya.

angry bird fondant cupcakes

A must-have for Raya would be lemang, the glutinous rice cooked and grilled in bamboo tubes. Accompanying it would be rendang, slow cooked beef in a rich coconut milk spiced gravy. One of my all time favourites is the drier but super aromatic rendang tok from Perak.

creme caramel

ayam golek, rotisserie whole chicken

petai, stinky beans

We made a hasty retreat from the bazaar with the raindrops falling, a prevailing hazard nowadays especially since the monsoon rains beckon round the corner. Tasting the whole haul (imagine one table full of plastic bags with various items) was a mix of hits with some mediocre and one super fail item (the tofu bakar).

I'm not too sure if this could be the last bazaar posting but I definitely will try and slot in the Kelana Jaya one this week since I have always loved the laksam from a particular stall there. Hopefully they have not packed up and gone back to kampung as I have heard that most people are now making their way home for the celebrations already. Fingers and toes crossed I get to eat my favourite laksam this year.

Ramadan Bazaar Taman Melawati
Off MRR2
Taman Melawati turn off.
Kuala Lumpur

Makan-Makan

2011-08-21T12:44:00.001+08:00

Ayam Masak Cili Padi from Negeri Sembilan to set your tastebuds alight

For countless city folks whose roots lie beyond the Klang Valley, Ramadan is that time of the year when they crave for comfort food; simple, rustic dishes lovingly prepared by one's mothers and family matriarchs back in the kampungs come time for berbuka puasa or breaking of fast.

To assuage these culinary longings, they can either trawl the numerous Ramadan bazaars or head to the nearest hotels or restaurants that proffer a profusion of local Malay delicacies from all over Malaysia.

This is exactly what Malay chef Azhar Alias and his Nipah CoffeeShop team have set out to do - conjure up 150 homely kampung-style fare for buka puasa nightly.

“We've drawn inspirations from every nook and cranny of the country. Some specialities are prepared according to treasured family recipes that have been passed down from generation to generation,” says Chef Azhar.

Kambing Gulai Kentang...hearty mutton curry with potatoes

Few Johoreans would be able to resist Nasi Briyani Gam, the ubiquitous spiced-infused basmati rice cooked with chunks of scrumptious chicken or beef. Fluffy and flavourful, you just need some Jelatah (pickled cucumber, pineapple and onion) or Acar Buah (subtly sweet fruit pickles) to complete the dish.

Kerabu Daging to whet the appetite for starters

If you're from the East Coast then you'd love the Nasi Dagang with Gulai Ikan Tongkol, a rich and spicy tuna curry that's the requisite accompaniment for this unique rice dish.Another perennial delight from this part of the country is Ayam Golek with Percik Sauce, grilled whole chicken basted with a thick spice and coconut milk-based sauce.

It was an evening of meat overload as we feasted on Grilled Stingray, Mutton Keema (thick Indian mutton curry), Chicken Satay and the piece de resistance of every buffet worth its salt, Kambing Panggang Berempah - a whole roast lamb rubbed with exotic spices.

My good Penangite friend gave the Prawn Noodle her stamp of approval which means the dish is as close to the real deal as you'd get at five-star hotels. Unfortunately, I can't say the same for the mushy Otak-otak.

Spicy Mussels on half shell is one of the many piquant dishes on the buffet

Thank goodness, the meat-filled Murtabak with Onion Pickles came up to mark as did the Sweet and Sour Razor Clams which was prepared on the spot at the live cooking station.

Colourful desserts from East and West to sweeten the breaking of fast

From the dessert section, my favourites are the velvety soft and smooth Soya Bean Curd, and unusual Fried Ice Cream, dodol and assorted fresh local fruits such as jackfruit, longans, water apple, and watermelon. The Apam Balik was too chewy for my liking but my dining companions had a field day rounding up their meal with Ais Krim Potong, Ice Kacang, traditional Malay kuihs and sweet broths.

The Aneka Sajian Tradisional Buffet Dinner is priced at RM99.00++ per adult andRM49.00++ per child.

For reservations at Nipah CoffeeShop, call: 03-2161 7777 ext 8555.

2011 Ramadan Bazaar @ Bandar Tun Razak

2011-08-15T00:11:00.000+08:00

It always amazes me how good plans go awry at the last minute. I had grand plans for tackling the far flung ramadan bazaars for the weekend BUT a shoulder sprain or strain plus that stupid thing called work threw life in disarray. Since there was no way I would even be able to hold a camera and snap pictures, I decided to forgo the bazaar.

Luckily after some much needed bed rest, popping celery seed pills (the miracle cure), it felt so much better that despite a twinge and wince at the shoulder, I could manage the Bandar Tun Razak bazaar. It is still up and down with the shoulder where pain seems incredibly correlated with the lack of beauty sleep. Sleep 8 hours and it works perfectly but give it the usual 4 hours ration and it goes into whack

Back to the bazaar, which I stumbled upon last year. Unlike the previous year, the authorities seem to have done away with the massive tents that covered the walkway and left people to fend in the forces of nature. It makes slightly better picture taking since it is brighter but I do wish they had not picked magenta as the tent colour since some pictures end up with a reddish tinge.


The bazaar is massive. I reckon there are 250 stalls all jam packed in this space in front of the lake. There's some new fangled items here such as the adorable polka dotted steamed rice flour cakes or apom. The artful dots and contrasting colours give it a ladybird look that kids adore and obviously can't resist.

The creme caramel and fruit puddings stall I featured in Taman Tun Dr Ismail also has a branch here selling the same wares. There are slight differences though as they don't look so artful. Nevertheless they have the fuschia pink dragonfruit jelly that makes the knees weak. Incidentally, I had a taste of the creme caramel from this stall and its pretty darn good stuff - smooth eggy texture that goes well with the sweet caramel.

In terms of unique stuff on sale, there seem to be quite a few vying for that award. We stumbled on an old favourite, tepung pelita. The soft wobbly dessert is usually in a leaf basket. Usually made of coconut milk with a pandan layer below, they serve the taro version here - purple lavender layer with a wobble and a harder layer below studded with taro cubes. It's unusual to look at but honestly, I didn't think much about its taste, probably because not a lot of taro was used.


A twist to an old favourite is the pandan flavoured kuih bambu. Rice flour is beaten with pandan flavouring (the guys claim with real pandan leaves). Technically meant to give it a bang of pandan flavour, the stall failed in executing it since most of the steamed rice flour cakes seem a little overcooked and not as fluffy as the other putu bambu stalls.



The authorities seem to have segregated some stalls together i.e those with the huge smoke flumes are banished to a corner to smoke out their competitors. Special to this area I notice is the ayam istanbul or turkish - glistening chickens being cooked on the charcoal grill that is basted in a honey like sauce.



Around this corner is one stall selling deer meat. It's pan fried on the griddle and chopped onions and capsicums are added into the whole meat mixture. It's a little underseasoned and not as tender as

.

Another specialty from here is the nasi lemak ayam dara - fluffy steamed rice perfumed with coconut milk and crispy chicken. Just spot the stall with the longest queue and you won't go wrong there.



There are also akok stalls, the eggy custard rich cake. I spot so many stalls selling akok that trying to locate the guys I featured last year was like a needle in a haystack.


Overall, I enjoyed the bazaar with its mix of new and traditional food. Parking is on the roadside, ample space there for you to slot the car provided you don't arrive super late.

Ramadan Bazaar Bandar Tun Razak

Carpark Taman Tasik Permaisuiri in front of the Selangor Sains Secondary School

Jalan Yaacob Latif

Bandar Tun Razak

Just off Jalan Loke Yew

Kuala Lumpur

2011 Ramadan Bazaar TTDI

2011-08-09T07:24:00.000+08:00

@ Taman Tun Dr Ismail

      stained glass jelly

Taman Tun Dr Ismail's bazaar may be oldie but it still draws a big crowd here.

One of this bazaar's draws is their fruit puddings. They're so pretty that since you eat with your eyes, you are immediately lured into its colourful charms. It is RM3 a piece and eaten chilled, it is perfect to break fast with. The girls who run this stall that also serves creme caramel, that sweet essential are both very friendly.

      rainbow hued dadih similar to yoghurt

I find a lot of colour here, there's even multi coloured dadih, a milk based dessert that has a texture similar to agar-agar. Ice cubes were laid on top of the containers to try and keep it cool in the hot heat.

       beef satay

There are quite a few grill stations set up around the bazaar. One of my big favourite is the satay stall, since the whole combination of smoky grilled meat combined with rice cubes and peanut sauce.

   roti arab murtabak

Murtabak is definitely a big favourite everywhere and each bazaar has their own versions.

This place sells an unusual combo served akin like a 10 inch burger - a thin murtabak sandwiched between roti arab. It lacks the condiments and sauces that it can be a little dry so it may be best to add on the tomato and chilli sauces yourself.

      grape pudding

I was fascinated with the Raja Murtabak stall as they added pieces of cheese within the murtabak - yummy combination indeed.

     ayam masak merah

Since I was early, I didn't manage to catch my favourite briyani rice stall as they often arrive at the last minutes. Despite their lateness, people will queue up ahead for their food. Will definitely try and catch them another time.

       ayam percik

One stall sells two versions of ayam percik that make my mouthwater since you get to choose between the Northern pale thick coconut rich version and the Southern orange spicy version.

     grilling ayam percik

Kudos to those guys who stand under that heat and cook up the ayam percik over a hot grill.

They are really our food champions since it is not easy to do that when fasting.

     putu piring on a steamer

Putu piring is always a big draw here too and this version (the one with this lady on a poster) is quite small. They have also expanded to two stations to tackle the queues a little faster.

   fluffy putu piring

It is simple to assemble - place a mound of ground rice flour on top of the mould, add a pinch of the semi melted gula melaka, top it off with more ground rice flour, sweep it over to flatten and wrap it with a piece of white muslin cloth. Place it over the steamer (upside down and take away the mould).

Once it is ready, remove and sprinkle with freshly grated coconut and a piece of pandan leaf. Eat when hot as it is fluffy and soft with a meltingly good sweet center.

     kiwifruit jelly

Whole lamb stalls seem to be growing here. There's two of them here slowly grilling the lamb over charcoal fire.

     roti jala

I stumble on this roti jala stall with four stoves going on at one go. They have a great rhythm - one guy swirls the batter, another will take it out once it is done and another folds it for packing.

     popiah basah (wet popiah)

One of the most popular popiah stalls is Power Popiah (I can't remember the actual name) with his tall stack of deep fried popiah rolls but I reckon this smaller stall is a better draw. It always make a great picture with the spread of popiah skins and the different stuffings.

       Bread and butter pudding

Sweets always dominate and this innovative stall came up with their various bread and butter puddings. Each piece is RM1.80 and you get flavours like banana, chocolate chip, almond, peanut butter, blueberry and strawberry. And don't forget the custard sauce.

Like all newly started bazaars, the authorities are out in great force checking to make sure the stalls are orderly and following rules. Have a go at the bazaar but watch out for the crazy traffic around it since the infamous jam for the road that leads to 1 Utama is forever clogged up.

Ramadan Bazaar
Taman Tun Dr Ismail
Fronts the Guardian Pharmacy

Bazaar Ramadan Comingggg 2011!!

2011-08-06T07:17:00.000+08:00

@ Subang Jaya SS18

   rotisserie chicken on hot charcoals (there's another turning variety)

Let the fasting and feasting begin.

This month of August marks the holy month of Ramadan. It is also the best time for foodies to enjoy a plethora of Malay food from all over Malaysia at the bazaars.

   fluffy briyani gam

As usual, everyone seems to pack themselves in the first week to the bazaars to see what's on offer.

Limited by where I'm located, I decided to give Subang Jaya a try. It took me a breeze to get there but traffic back to the office was like playing bumper cars in an amusement park.

   slow cooked rendang Tok, a specialty from Perak

It's fun to rewind back to almost one year and visit these places. Kinda like looking back to old friends.

As usual, whenever I walk down Subang Jaya, I'll bump into one of my blog readers, fulltimemomkl who lives around the corner.

   lemang - glutinous rice is cooked in a bamboo tube over a charcoal fire

So what's on offer this year?

The usual stuff I reckon with a few stalls peppering the regular ones.

   Sabri Hoi's roast ducks are now a common feature in bazaars

It is not only about Malay food as Western themed stalls are also a great draw here for the variety.

Hence you have roast potatoes (foil wrapped with various cheesy fillings), oblong or a Chinese twist as they call them prosperity burgers, deep fried potato chips (those funny rotating ones in one long stick) and there's even Uncle Bob's fried chicken.

   A permanent feature in this market, the roast potatoes with various fillings

Being a multi-cultural country, there's even Chinese influences like roast ducks, a common thing you see in this part of the town as Shah Alam's bazaar will also have these gleaming feathered chaps.

I was quite surprised to see the Petaling street's Air Mata Kuching there but I suspect the banner was all about marketing since it also proclaimed to see Taiping Ling Chee Kang!

     crispy crunchy prawns to crackle your way through

Some changes also to regular stalls.

The most popular Malay dishes stall that is usually nearer to the main road had shifted across and done away with his signature large enamel trays. Instead it looks almost unrecognisable with their steel long containers that remind me of a buffet spread. Nevertheless, the varieties are still there such as crab curry, vegetables and etc.

.
     double decker grill for ikan bakar (grilled fish)

Grilled items are often a big draw here. I've often said spot the smoke and you will sniff out a bazaar. It's one of my "tricks" to suss out where a place is if I'm ever lost. Kinda like smoke signals.

There's not too many grilled fish stalls (2 to 3 I think) but one chap did something innovative with his grill - a double decker version to keep his fish warm. Hopefully it does not dry it out as his fish looked really carbonised.

   the busy stall owners

There's also the rotisserie chicken stalls - whole chicken turning on a steel pipe over charcoal fire.

And strangely enough, this daging bakar rimau nangis stall. The guy manning this stall was pulling my leg saying it was tiger meat but it looked like beef slices rubbed in a chilli mix that is grilled on an open charcoal fire.

   daging bakar rimau nangis

One stall completely grabbed my attention span for most of the time i.e. Azmi Murtabak.

Usually when the stall is full of people, it's either the murtabak chaps are super slow or they are incredibly good, rising above the many other stalls. (pssst, but when you have no time you buy the no queue ones since you're rushing to go home)

   some love this while others hate the strong jasmine scented Teh Sosro

There's a lot of effort in cooking this RM3 murtabak.

First, the roti canai like dough is pulled and stretched till thin. Then it is pan fried on a hot plate with oil till both sides are crisp.

The pan fried piece is placed back on the hot plate. An eggy meat mixture is whipped up in a jug and poured on top of the pan fried pieces. Flip it over like an omelette and it gets cooked even though it kinda looks like an eggy mess.

Top with another slice of pre fried roti canai and then repeat with egg mixture, flipping it over. Remove it and place on another piece of stretched roti canai dough.

Wrap this up and pan fry until both sides are brown. Literally a "murtabak lasagna" as I heard one of the queue people mention since you get the layers of crispy roti canai dough sandwiching the eggy meat layers. Incredibly innovative I reckon.

Desserts though seems to be the big downfall here with few kuih muih (Malay cakes) available. There was one stall selling jelly that sold like hot cakes. One interesting stall sold ondeh ondeh using gula melaka from Thailand. Seems this variety does not melt so fast hence I can imagine it'll still be whole when you bite into each green morsel covered with fresh coconut. For drinks, there's Teh Botol Sosro, the jasmine scented tea drink and Barbican non alcoholic beer.

Ramadan Bazaar
Along Jalan SS18/6

Mount Kinabalu, Sabah

2011-07-25T12:30:00.000+08:00

Mount Kinabalu Introduction

Mount Kinabalu is the tallest mountain between New Guinea and the Himalayas and reigns over an astonishing variety of scenery. While the lower reaches of the mountain serve as a botany fanatic’s dream, it is the upper reaches that captured the hearts and imaginations of climbers. Mount Kinabalu is known to be one of the most accessible peak and no specialized mountain climbing skills are required to ascend it. Thousands of tourists visit Kinabalu National Park every year with the intention of reaching the summit (number of visitors at park headquarters now hovers around 200,000 per year).

the upperreaches that captured thehearts and imaginationsof climbers

Most people take 3 days 2 nights to ascend and descend Mount Kinabalu, although it is doable in 2 days 1 night. The 8 kilometers ascend starts from the Timpohon Gate near park headquarters (1800m) at least before 11am, then another estimated 6 hours to reach the rest point Laban Rata (3273m). An overnight stay at one of the guest houses at Laban Rata is required if you intend to see the sun rise at Mount Kinabalu summit – you depart next morning at around 2am and it will take another 3 to 4 hours to reach the summit. Climbers then descend back to Laban Rata for breakfast before making their way down to the park headquarters by mid afternoon.

The distribution of flora on the mountain is a classic example of altitude and temperature-related zonation. From the warm lowland rainforests to the near-freezing alpine conditions at the summit, each zone is characterised by a quite different assemblage of plant species.

The best time to come to Mount Kinabalu is during the dry season from February to April, when walking and climbing is much more enjoyable. The temperature ranges from a comfortable 20-25 degrees Celsius at the main park to something approaching freezing near the top (depending on the weather).

What to Bring

1. Good Boots: Bring boots with good ankle support. Make sure they fit properly and are broken-in enough to ensure they are comfortable, because well-fitting boots can make the difference between an entertaining and a painful trip. Waterproof is a plus. Make sure it has good grip! Do not wear sneakers since they don’t support your ankles like boots do. The number one injury hikers face is twisted or broken ankles especially on during descend.

If packing space permits, pack in an open-toed sandals for your descending trip. It will be easier for the descend trip without pressing your toes against your boots all the time! Use it after Laban Rita and only if the ground is NOT slippery.

2. Water bottle: You can refill it on each shelter along the trail (rain water). I suggest reusing the plastic bottled water bottles; they’re a good size and very lightweight when empty.

3. Torchlight: Head-mounted is ideal for the night climb to the summit, as most of the time you have to hold the rope in the dark.

4. Personal First Aid

Panadol / Paracetomol
First aid kit with moleskin and bandages designed to cover blisters
Sunscreen lotion
Energy snacks: Trail mix or dried fruits are recommended but anything with high carbohydrate and low sugar will do. Also avoid snacks with a lot of salt as salt makes you thirsty.
Bug Repellent

5. Plastic Bags: To hold your rubbish / keep clothes dry

6. Spare batteries: For torch light and camera

7. Smaller Bag / Waist Pouch: For the night climb

8. Waterproof jacket / Raincoat

The technical difficulty of the final summit stretch and the temperature at the top came as a surprise to most of the climbers on our trip, and few were prepared. The climb is not considered difficult in good conditions, but can rapidly become treacherous if the weather deteriorates. Mountain weather is notoriously volatile, as is tropical weather, and the two together pose a real threat to the safety of climbers and should never be underestimated. Make sure you have proper clothing prepared for the morning climb.

2 different sets of clothes for the Day climb, and Night climb.

Warm, lightweight jumper
Warm, lightweight pants
Woolen socks
Beanie/woolen hat
Gloves: To protect from cold and rope burn

Day Climb: It will usually be warm and sunny during the day climb, so lightweight clothing (t-shirts and Bermudas) is sufficient.

From the store at Laban Rata you can rent the following items:

Sleeping Bag @ RM10 each;
Jackets @ RM10 each (limited numbers of these);
Blanket @ RM10 each;
Towels @ RM5 each;
Torch lights @ RM15 each (with battery) or RM5 without battery;

The Cost

Entrance Fees:

Compulsory Guide:

Climbing permit: This will be checked at both Laban Rata and the Sayat-Sayat hut.

Insurance: RM7

Genting Highlands Pahang - City of Entertainment

2011-07-20T00:24:00.000+08:00

Genting Highlands is located about 1850 meters above sea level, the mountain peak within the Titiwangsa Mountains on the border between the states of Pahang and Selangor. The temperature in Genting is about 13°C to 25°C range. Genting Highlands is the first and famous mountain resort founded by Tan Sri Lim Goh Tong in the late 1960s, currently lead his son Tan Sri Lim Kok Thay.

One of the Genting’s uniqueness is the Genting Skyway. It connects Genting Highlands with the skyway station in Gohtong Jaya town. Genting Skyway is recognized as the longest skyway in South East Asia covering a distance of 3.8 kilometers. It is also the world’s fastest skyway, with maximum travel speed of 6 meters per second.

What To Do
Genting Highland is a family-oriented tourist spot. Every year, during peak seasons like public holidays and festive seasons, Genting Highlands can get very crowded with tourists from local and other countries especially tourists from Singapore. Visitors are advised to make accommodation booking one month earlier to avoid disappointment.

Genting Highlands, dubbed as the “City of Entertainment”, is the only legal casino in Malaysia. There are two casinos in Genting Highlands, namely Casino de Genting and StarWorld Casino, which open to general public. It operates 24 hours and only non-Muslim visitors with over 21 years old are allowed for entry. A notional dress code applies, no T-shirts, shorts and sandals are allowed. Casinos in Genting Highlands offer many popular games like Roulette, Baccarat, Blackjack, Tai Sai, Pai Gow, and Carribean Stud Poker. Apart from that, there are countless slot machines, most required signing up with Genting’s WorldCard system if you want to withdraw any winnings.

Apart from visiting to casinos, Genting’s outdoor and indoor theme parks are the best entertainment and recreational choice suitable for entire family. Families with children can have so much fun in Genting outdoor theme park features more than 20 classic entertainments like Chelsea Bus, Double Deck Carousel, Corkscrew, Spinner, Rolling Thunder, Mine Train, Fun Kart, Cyclone, Flying Coaster, Flying Dragon, Monorail, Mini Train, Tea Cup, and Flying Jumbo. That is not all, indoor theme park at First World Plaza also features much unique amusement rides. In addition, there is also outdoor water entertainment like Bumper Boat and indoor splash pool.

Genting Highland’s Arena of Stars often hosts big events like awards ceremonies and concerts. It is a musical amphitheater for mostly musical performance capable of holding up to 6,000 people at a time.

Genting Highland is also a great place for shopping and dining. It is the Malaysia’s self-proclaimed highest shopping mall. Dining experience in Genting Highland can be very refreshing and enjoyable with its cool temperature. Prices for food can be twice or more compared to Kuala Lumpur and most restaurants are halal. Visitors at Genting Highlands can have many F&B choices. For example, budget dining at fast food chains such as McDonald’s, Burger King, KFC, and Marry Brown. Or local food delicacies like Penang Food Village and Canteen Station Highland; Mid-range dining at Chinese restaurants such as Causeway Bay, Shanghai 10, and Coffee Terrance with an international buffet; Splurge dining at The Olive restaurant, the Genting’s signature award-winning restaurant. For nightlife lovers, Safari, Cloud 9, Sports Book and Patio are places to hang around. For coffee lovers, Starbucks, Coffee Beans and Tea Leaf are your choices.

How to Get There

By bus
There are frequent buses from various points in Kuala Lumpur heading to Genting’s Gohtong Jaya. The most economical and convenient way to travel to Genting Highland is through the Genting Express Bus service. Tourists are advised to make booking in advance as tickets are normally sold out in weekends and peak seasons. All buses cost around RM6.60 to RM9.50 (with Skyway Cable Car ticket) in one way and take about one hour to reach Genting’s Gohtong Jaya Skyway Cable Car Station, from where visitors take a skyway ride of about 11minutes to reach Genting. All buses departing after 8pm will head directly to Genting Highland. The Genting Express Bus service can be found at Puduraya bus station, KL Sentral Station, Hentian Duta Station, and Terminal PUTRA LRT Gombak.

By Car
If you are driving, it will take approximately 45 minutes to reach Genting Highlands from Kuala Lumpur on the Karak Highway. You can choose to drive your car straight to the Genting Highland or park at Gohtong Jaya and take Genting Skyway ride up to Genting Highland mountain peak.

If you are looking for a lavish ride, you can choose Genting chauffeur-driven Limousine service which will pick you up anywhere nationwide including Singapore. For more information, please call the Genting Transport Reservations Centre at (603) 6251 8393 or (603) 6253 1815

Accommodation
Genting Highland has more than 10,000 rooms for visitors to choose. Ranging from budget to luxury five start hotels. All hotels run the same reservation center, visitors can book by phone at (603)27181118 or online booking.

Genting Hotel (5 star)
Genting Hotel is towering majestically at 6,000 feet above sea level. It is the earliest and 5 star international class rating hotel in Genting Highlands. Genting Hotel offers wide range of facilities such as Business Centre, Shopping Outlets, Casino, Indoor Heated Swimming Pool and Jacuzzi. Also, dining choices like The Olive, Ming Ren Restaurant, Genting Palace, Coffee Terrace, Lao Di Fang, New Orleans Barbecue, The Bakery, Safari Disco, Sports Book, Cloud 9, Be A Star Karaoke Box, Fast Food Restaurants.

Highland Hotel (5 star)
Highland Hotel is a 5 star rating hotel located adjacent to the Genting Hotel. It is furnished as a Scottish castle with dark oak panels and low lighting. It has 932 exquisite rooms open to invited high rollers and Genting WorldCard Silver and above only. Apart from facilities such as Business Centre, Shopping Outlets, Casino, Indoor Heated Swimming Pool, visitors can find great dining experience at Imperial Rama, Ming Ren, Emperor’s Court, VIP Restaurant, Good Friends Restaurant, Good Friends Express Restaurant, Fortune Corner, Good Luck Restaurant, Pizza Factory, Spice Garden, The Eatery, Starbucks Coffee, Baskin Robbins, Famous Amos, Hotdog 1901, Sushi King.

First World Hotel (3 star)
First World Hotel has more than 6,118 well-furnished rooms, one the largest hotel in the world by The Guinness World Records. First World Hotel is catered towards the masses and the budget conscious. The main selling point is the price, rack rate is RM240, and advance booking for weekday promotions can be as little as RM20.

First World Hotel is adjoined to the First World Plaza where visitors can find Starworld Casino, shopping centre, Cineplex, Indoor Theme Park, F&B outlets like Ristorante Torcello’s, First World Cafe, Hou Mei Noodles House, Restoran Hainan Kitchen, Lakeview Seafood Restaurant, The Patio, Plaza Cafe, Causeway Bay Restaurant, Platinum Curry House, Ah Yat Abalone Forum Restaurant, Fast Food Restaurants.

Theme Park hotel (3 star)
Theme Park Hotel is a French-themed castle-village-hotel notionally modeled on the 16th-century village of Colmar in Alsace, France, complete with drawbridge..It is one of the pioneer hotels in Genting Highlands with over 20 yrs of history. It is a 3 star rating hotel located within easy reach from the Arena of Stars and Genting Theme Park. Choices of F&B to choose from are Happy Valley Restaurant, Penang Food Village, The Coffee Bean & Tea Leaf, Marry Brown.

Resort Hotel (3 star)
Resort Hotel is a 4 star rating hotel adjacent to the Genting Hotel. It has 838-rooms with its own Casino and F&B outlets like Resort Cafe, Kampong Restaurant, The Coffee Bean & Tea Leaf.

Bauhulu for Hari Raya

2011-07-13T00:54:00.000+08:00

A favorite among many Malaysians of all races and ages, kuih bahulu is usually baked during the festive seasons such as Hari Raya and Chinese New Year. These sweet and eggy kuih go very well with coffee, and are always a crowd-pleaser during the festive seasons. A few kuih bahulu and a cup of coffee is a surefire way to greet your guests…

Kuih bahulu comes in different shapes, but the popular ones are the button and goldfish (pictured below). The kuih bahulu mold also come in different sizes–big and small. I used the small button and gold fish molds for my kuih bahulu because I simply adore cutesy size.

RECIPE: KUIH BAHULU

INGREDIENTS:

3 eggs
1 cup sugar
1 1/4 cup flour (sifted)
1 teaspoon vanilla essence
1/4 teaspoon bicarbonate of soda
2 tablespoons cooking oil/butter (optional)

METHOD:
Beat the eggs with an electric hand-mixer until frothy and then add sugar. Continue to beat until the sugar is well dissolved and the mixture becomes sticky.

Add in the vanilla essence and fold in the flour gradually and then add in the cooking oil/butter. Continue to beat the batter with the hand-mixer until well-blended. Grease the kuih bahulu moulds and fill up to the surface level.

Bake in preheated oven at 375 degree Fahrenheit for about 15 minutes or until golden brown. Remove bahulu from the moulds and cool on wire racks. Dust with powdered sugar, if desired.

COOK’S NOTE:

The traditional kuih bahulu recipe doesn’t call for cooking oil or butter, but I find them a tad too dry. Adding the cooking oil/butter makes the kuih bahulu comes off the mould easily. Also, as you can see, my kuih bahulu are over baked because I lost track of time. They should be light brown in color.

Endau Rompin National Park

2011-07-03T00:57:00.000+08:00

Imagine trekking through isolation for centuries and waking up in the morning greeted by the timeless sounds of the forest â€“ the hoot of the gibbons, the love call of the hornbills and the chorus of the cicadas. As darkness falls, the mood becomes languid and mysterious, and natureâ symphony takes on a whole new tune. Welcome to theEndau Rompin National Park.

Encompassing the watershed of the rivers Endau in Johor and Rompin in Pahang, and made up of a lush pristine tropical rainforest, the Endau Rompin National Park is the second largest national park (48,905 hectares) in the Peninsula after Taman Negara. It is also one of the few remaining lowland forest in Malaysia and possibly the oldest. With rock formations dating back some 248 million years, Endau Rompin National Park is mostly hilly with some prominent sandstone plateau.

The Endau Rompin National Park is one of the five national parks in Johor. The other four are Johor Tanjung Piai National Park, Johor Pulau Kukup National Park, Johor Gunung Ledang National Park and Johor National Park in Pulau Mersing. All the national parks are run by the Johor National Parks Corporation.

The diversity of the habitats and species found here is of major conservation significance. The park is home to many species of birds, mammals, frogs, insects and many other wild animals, as well as varieties of orchids, herbs, medicinal plants and trees. One of the most spectacular discoveries was the fan palm (Livistona endauensis), endemic to the Ulu Endau area. This centuries-old rainforest is also home to the largest surviving population of Sumatran Rhinos still left in Peninsular Malaysia.

Besides endowed with scenic natural landscape and unique flora and fauna, the Endau-Rompin National Park also has a peculiar attraction — two high-quality timber trees of the “jelutong” and “Durian Bujur” species, one aged 300 years and the other 100 years. The height of the jelutong tree is approximately 60ft while its circumference is about “five embraces of an adult person” while the durian tree is estimated to be 40ft and circumference some 10 embraces.

The Endau Rompin National Park also has some of Malaysia’s best waterfalls namely Buaya Sangkut, Upeh Guling and Batu Hampar all within 2 hours trek of each other.

The weather is usually hot and humid, with a chance of rain, while the nights can be quite cool. Conditions vary with the time of year. Rainfall is heaviest between October and January. Temperatures range between 25C and 32C. The rainy season between December and January often renders the park inaccessible. Always check with the park authorities beforehand before making your way in.

A minimum stay of four days / three nights is ideal in order to cover the many activities and attractions in the park. Of course it’s not hard to spend a week to get lost amidst the breathtaking rivers and forests. Unless you’re an experienced jungle trekker, it’s best to stick to the packages offered the Johor National Parks Corporation organizes the most reasonably priced ones.

Kuih Dangai (Malaysian Coconut Macaroon Pie)

2011-06-25T15:20:00.001+08:00

Kuih Dangai ( Makes 4 wedges)

You can definitely double the portion, just double all ingredients mentioned. For baking/toasting , you can also use a regular baking dish for this kuih. If the portion doubled, fit in a bigger pan. This kuih is great to serve warm, it gets soggy when cooled. Pop in the oven or microwave or on stove for reheating.

Ingredients:

2 cups grated fresh coconut, press and drain off the juice ever so slightly until you obtain about 1/3 cup coconut milk ( keep it for other use)

½ cup glutinous rice flour ( sweet rice flour)
2 teaspoons white granulated sugar
¼ teaspoon salt
2 tbsp light brown sugar, ( for sprinkling) add 1-2 teaspoons for sweeter but no more than that.

Methods:

1- Preheat the oven to 400 F/ 205 Celsius .

2- Grease well a small cast iron pan (yes, this is what I used) with canola oil. Set Aside.

3- In a mixing bowl, mix grated coconut, glutinous flour, white sugar and salt. Stir until well combined. It looks crumbly at this point. Take a scoop of the mixture, pack it up in your palm.. if it comes together, you are good to continue the next step. If otherwise, add 1 teaspoon of glutinous flour.. bit by bit until it comes together if pressing. ( DO NOT add too much flour to the mixture, kuih dangai will be tough and taste more flour than coconut).

4- In a well greased iron cast pan, scoop half of the coconut mixture in. Press with finger or spatula to fill and fit the pan fully. (why you want to do this? So the sugar won’t oozes to the bottom of the pan while baking.)

5- Sprinkle light brown sugar on the press mixture, leave out the edges about 1/2 inch apart.

6- The other half of the mixture remained, repeat the same thing in step-4.

7- Bake for 20-25 minutes or until the edges browned and crispy.. the top browned and toasted. Remove from the oven. Let it cool for 10 minutes so that caramelized brown sugar is settled and then cut into wedges. Enjoy while it is still warm.

Note: If using sandwhich makers/toaster, do not toast too long.. 8-10 minutes should be good enough. Sandwhich makers cooks kuih dangai much faster because the heat is direct and comes from the top and the bottom.

If using cast iron, you can also toast/cook on a stove on low heat.

Besar Island (Pulau Besar), Johor

2011-06-20T15:54:00.000+08:00

Besar Island (or locally Pulau Besar) first got its name as “Big Boars Island” because numerous wild boars roamed the island before man inhabited the place. Today, you can’t find a single boar on the island and thus the island was renamed as Besar Island. There are two islands with the same name Pulau Besar. One is near the coast of Melaka and the other one is in the South China Sea which we are talking about it now. Besar Island is located off the east coast of Johor state, Malaysia. About 15km or around 30 minutes leisurely boat ride from Mersing town, Johor.

Besar Island’s highest point rises some 2,000 feet above the sealevel. It is one of the largest island off the coast of Mersing and it is surrounded by 15 other islands, among the popular small islands are Mensirip Island, Harimau Island, Tengah Island, Hujung Island, Rawa Island, Tinggi Island, Sibu Island, Aur Island, and Pemanggil Island. Today, there are around 8 small villages with around 100 residents with mostly do their living as a fisherman. Among the villages, Kampung Tekek is the largest village.

Legend
According to the legend. There was a fishermen couple who transformed into mermaids. The legend was about a pregnant fisherman’s wife who was desperately looking for a kind of seaweed in Mersing water. After eaten that kind of seaweed, she turned into a mermaid. So as her heartbroken husband after eaten the same seaweed. Until today, some of the local folks still believed that the couple mermaids sometimes show themselves floating in the sea around the island eating seaweed. Tourists may find that nibbling marks on the island rocks during low tide is the proof of the existence of the mermaids.

Besar Island is popular for its beautiful vistas, several long stretches of powdery soft and white sandy beaches, and striking scenic beauty. It has attracted foreign film makers to make a film shooting here. In fact, a Hollywood film called “Ocean Lifeguard” was filmed here a short time ago. Another reality show called “Expedition Robinson”, a total of 9 seasons, was shot at Tengah Island and the surrounding islands for years until the show ended its shot in 2005.

Things to do
At Besar Island, you can take a visit to the “Expedition Robinson” filming locations and exhibits. Not to mention water activities like sunbathing, snorkelling, and diving in the crystal clear water. The water is so clear that you can even see the abundant reefs from the water surface. Here, you can find giant cockles that are over 200 kgs and 1 meter long shell on the ocean floor around Mersing water. They have a lifespan of around 70 years and many of them are new habitats on the surrounding islands like Aur Island, Pemanggil Island, Tinggi Island and Rawa Island. In order to protect and preserve marine life from human harm and contamination, Malaysian government has officially announced that within 2 nautical miles around Besar Island as a marine park.

For those who are like to explore when snorkelling, try hop to Harimau Island (or locally Pulau Harimau) and you will find your “private salt water swimming pool”, which was formed by a cavern inside the island. Another private island, Mensirip Island (or locally Pulau Mensirip) which is not too far from Harimau Island, is an island belongs to Johor royal family.

If you are planning to go to Besar Island, please don’t plan your trip during monsoon season around November to January as some of the water activities is stop and accommodation is closed for maintenance.

How to get there
By flight, travel from Kuala Lumpur to Senai Airport in Johor which takes about 45min. Then from Senai Airport change to Mersing Jetty which takes about 3 hours. A boat ride from Mersing Jetty to Pulau Besar takes only 30 minutes. If you want to travel by road to Mersing Jetty use the North-South Highway and exit at Ayer Hitam Toll Plaza. From Ayer Hitam Toll Plaza take road to Kluang. From Kluang Town use road to Mersing. The trip from Mersing Jetty to Pulau Besar takes about 30 min.

Accommodation
Aseania Resort Pulau Besar, D’ Coconut Resort Pulau Besar, Nirwana Beach Resort, Mirage Resort, Sun Dancer & White Sand Resort.

This crazy thing called baking!

2011-06-14T01:13:00.000+08:00

It's been crazy! I've been baking six out of seven nights in a week and the orders keep coming in! And how do I say no, especially to repeat customers who have been so sweet (you know who you are!) I've had little time to write up a blog post, but tonight I just have to ~ Soraya, this is for you! :)

A short one, as I have to go bake some six dozen macarons, four dozen carrot cupcakes and 2 dozen red velvet cupcakes for tomorrow. It may not be a big amount for professional homebakers (now, isn't that an oxymoron?!) but for a part-time baker like me, it is! I haven't been snapping photos of my bakes either and the ones above are some that I managed to take in the past week.

Have a good week ahead!

South East Asia on Just One Visa?

2011-06-09T09:32:00.000+08:00

Travelers may soon be able to enjoy the delights of South East Asia; shopping in Singapore, surfing in Bali, partying in Bangkok and cruising up the Mekong, all with just one visa, if ASEAN get their way.

Thailand is one of the countries expected to benefit more than most from the plan. Courtesy of skyscrapercity.com

A plan is currently being formulated by the Association of Southeast Asian Nations to instigate a unified visa system in order to streamline travel for tourists in the region, in much the same way as the Schengen visa has done for Europe.

The announcement, which came from the ASEAN Secretariat in Jakarta as part of its Tourism Strategic Plan for the next five years, is designed to attract ever more tourists to what is already one of the world’s most popular holiday destinations.

Southeast Asia has a wealth of attractions, ranging from the lost jungle city of Angkor Wat in Cambodia, to the Bali beach resorts in Indonesia, and tempts more than 65 million travelers each year.

Immigration checkpoint queues could soon disappear if the plan comes to fruition. Courtesy of derickt.com

This figure could be boosted by replacing the often inefficient, confusing and time consuming visa systems that are currently in place with most ASEAN countries. At present, some countries such as Thailand and Malaysia are relatively easy to enter, with visas on arrival easily obtained. Yet others, such as Vietnam and Myanmar require a mountain of paperwork, photographs and a week to approve.

Visas are currently one of the biggest stumbling blocks that put off many from traveling to the region – rules are constantly changing and tourists never fully understand the visa requirements for each country.

Despite encouraging tourism, Vietnam's visa system is often confusing for travelers. Courtesy of discoveryvietnam.com

However, while the plan has strong support from Southeast Asian tourism bodies, a unified visa could still be some way off. Countries such as communist-run Laos and Vietnam and military Junta-led Myanmar may be paranoid about making entry to their countries easier, while ASEAN has also acknowledged that the visa may be several years away.

With the notorious bureaucratic inefficiency and corruption of several ASEAN countries to contend with, perhaps it’s not a good idea to hold our breath about this one just yet.

Langkawi Water Festival – A Thai Watersport Jewel

2011-06-03T15:42:00.001+08:00

If you are an extreme sports fan, and just happen to be headed to Thailand, then the much anticipated Langkawi Water Festival should be right up your alley. Hosted by the Malaysian resort, this high octane event is an opportunity to be amazed and to cool off under the hot Thai sun.

A wide array of competitions and enjoyable waterborne events are scheduled this year. Everything from ski racing to para-sailing and way beyond is expected. Fishing, boar rides, yachting, kayaking, just about anything sports enthusiasts can do on or under water will be available from April 8th to 11th 2011 at Pantai Cenang.

Aerial view of the beaches at Langkawi

Langkawi is located just 25 km from the town of Kuah, the area offers a variety of entertainment, including an abundance of local bars and eateries, not to mention any number of resort hotel accommodations. Suggestions for lodging include; AsiaRooms.com, Sheraton Langkawi Beach Resort, the Four Seasons Resort, and the The Westin Langkawi Resort & Spa (image below).

The Westin Resort

Popiah Basah

2011-06-01T10:26:00.000+08:00

@ Section 14 Medan Selera, Petaling Jaya

Somedays when my mood strikes, I will delve into places which are not my usual haunts to search for food. One such visit to this tucked away food court led to the discovery of this yummy popiah basah(RM0.70 per piece). Although I have seen this fella making his popiah last year in the Section 14 Ramadan Bazaar, it was my first time visiting him at his stall at the Medan Selera. It was definitely easier to get a taste of his popiah versus waiting in the long queue at the Ramadan Bazaar.

If you want to take a tea break, drop by his stall as his popiah basah is excellent. Turmeric hue yam shreds dotted with tiny prawns, bean sprouts, deep fried shallots and egg are encased in a thin flour skin smeared with the signature chilli and sweet sauce. He dots more of the sauce on top of the popiah which should be eaten straight away to savour all the flavours. Actually writing about this now, makes me hanker for another taste for his popiah basah. I guess you know where I will be for today's teatime break! By the way, this particular Medan Selera has excellent lontong too which is available in the mornings.

Popiah Basah Stall
Lot P4, Pusat Penjaja,
Pasar Section 14
Petaling Jaya

Malaysian Mega Sale Carnival 2011

2011-05-27T08:51:00.000+08:00

If you want a holiday where you can shop till you drop, then you could do a whole lot worse than wind up in Malaysia this summer.

With its multitude of shopping malls, dazzling markets and individual souvenir stores selling everything from the latest mobile phones and attractive Malaysian clothes to local artworks, DVDs and more, Malaysia has always been a shopper’s paradise.

However, the dream come true has arrived. The Malaysian Mega Sale Carnival is an opportunity to flash the cash quite unlike any other – with bargains galore it’s a time when sales figures in the country literally shoot through the roof!

As part of its efforts to establish Malaysia as one of the world’s biggest shopping paradises, the Malaysian Tourism Department launched a brand new initiative; The Mega Sale Carnival.

Bargains galore in the Malaysian Mega Sale Carnival

The event is actually held three times a year with each event promoting a different theme – once in March, once more in August, and then again in December, in the run up to Christmas.

This year however, the carnival is set to last longer than ever – organizers have agreed upon a record-breaking ten week event, starting from June 15^th all the way through to the end of August.

Stores discount heavily during the Mega Sale Carnival. Courtesy of Malaysia Pictures

Throughout the country, shoppers can find massive discounts in virtually all retail stores. New products are regularly launched to coincide with the events, while special promotions and discounts, exhibitions and prizes are organized to fuel the shopping frenzy even further.

And keeping in mind those who have far better things to do during the daytime, numerous midnight sales are also opened, meaning you really can “shop till you drop”.

Malaysian summer sales. Courtesy of Shim World

And it’s not just the shopping that’s celebrated during the Malaysian Mega Sale Carnival. It’s also a time to showcase many different regional cultures, through their artworks, foods, drinks and more.

You’ll even be able to get yourself a bargain on flights as well. During the events, both domestic and international air fares are slashed as part of the government’s efforts to lure visitors to one of the world’s most unique shopping extravaganzas.

Desaru, Johor

2011-05-15T10:17:00.001+08:00

Desaru boasts 25 km of inviting beaches fringed by palms and casuarinas. It lies in the southeastern corner of Johor, approximately 98 km from Johor Bahru. The waters here are conducive for swimming, waterskiing, canoeing and catamaran sailing.

This popular seaside destination in Johor is great for a family vacation. Its 18 hole golf course commands a magnificent view of the South China Sea.

In Desaru, you can enjoy thrilling adventures such as learning how to fly an ultra-light aircraft or take part in a go-kart race. Other forms of recreation include jungle trekking, horseback riding, archery and off-road adventures. Accommodation here includes hotels as well as budget chalets, dormitories and camping grounds.

The Desaru International Triathlon is held here annually. The Tanjung Balau Fishermen Museum, a few km away, features exhibits on the lifestyle of local fisher folk.

Getting There
By Road
Desaru is easily accessible as there is public transportation from Johor Bahru, Kota Tinggi or Tanjung Belungkor. Buses are available from Kuala Lumpur.

By Sea
There is a ferry service from Changi Point in Singapore to Tanjung Belungkor where transport to Desaru can be arranged.

enjoyy it!

Laksam & Nasi Kerabu

2011-05-09T00:44:00.000+08:00

Next to the post office
Jalan Dewan Sultan Sulaiman Satu

Off Jalan Tuanku Abdul Rahman (nearer to the Chow Kit area)

Last year, we made it to Songkhla Hawker and was bowled over by the food and desserts at this place. Recently, I revisited the place and finally managed to snap pictures of the savoury items in brighter light.

So far, this place still serves the ultimate Kelanatanese food for me in Kuala Lumpur. My absolute favourite is their Laksam. You get pearly white rolls of noodles in a creamy fish curry that is so flavoursome, I usually finish every little drop of it. It's topped with super crunchy bean sprouts and a dollop of chopped green chillies for extra kick. Seems to be also a popular item as lots of people were ordering this too.

Another must have at this stall is their Nasi Kerabu with the blue colour tinge rice. This version is plain with a topping of fish sambal that is slightly sweet with the grated coconuts, crunchy bean sprouts, sliced pegaga leaves and long beans. You can also select different curries from the stall to complement this. Usually it's eaten with ikan tongkol curry (tuna fish curry) or solok lada which is green chillies stuffed with a fish paste.

Don't forget to finish off your meal with their desserts as there's so many varieties to choose from. They also serve cockles barbequed in a charcoal burner which you can dip in a chilli sauce mixed with crushed peanuts.

Paradise - Pulau Sipadan, Sabah

2011-05-02T01:00:00.001+08:00

Sipadan Island (or locally, Pulau Sipadan), is located in the Celebes Sea east of the major town of Tawau, State of Sabah and off the coast of East Malaysia on the island of Borneo. Sipadan Island was formed by undersea volcano in million years ago. It is just 12 hectares in size and just around 9m or 30 feet from the beach edge, the water turns into indigo blue as the sea dropping to a depth of more than 2,000 feet or 600m from the seabed. Thus, making it the only oceanic island in Malaysia, and one of the best wall dive experiences in the world.

Sipadan Island won the “Best Beach Dive in the World” award in 1993 due to its famous feature that it was formed by living corals growing on top of an extinct volcanic cone that took thousands of years to develop. Due to its strategic location at the heart of the Indo-Pacific basin, Sipadan Island has one of the richest marine habitats in the world. Divers can easily find hardly seen school of Greenback and Hawksbill turtles, school of thousands barracudas and big-eye-trevally swimming in tornado-like shape. Others marine life like hammerheads, whale sharks, eagle rays, manta rays, scalloped, and more than 3,000 species of fish and hundreds of coral species. It is truly a diver’s paradise. The season for diving is from mid-February to mid-December.

How to get there

Fly to Kota Kinabalu and then on to Tawau which is in the Malaysian province of Sabah. From Tawau it is a one hour drive to the coastal town of Semporna and then another 1.5 hours by speed boat to Pulau Semporna. Pulau Sipadan is about 30 minutes boat ride from its jumping off point, Semporna.

Accommodation
Most people who go for diving in Sipadan live in Mabul island because the accommodation at Smart Diver Resort on Mabul is slightly more high-end than that found on Sipadan, offering private en-suites, fresh (not brackish) showers and loads of hot water. Others accommodations are Sipadan Water Village Resort, Sipadan-Kapalai Dive Resort, Seaventures Dive Resort, Sipadan Mabul Resort, Borneo Divers Mabul Island Resort, Mabul Water Bungalows.

Orange Panna Cotta and Bitter Caramel Recipe

2011-04-25T00:36:00.002+08:00

Panna Cotta with Caramel Sauce and Pomegranate Seeds

One of Italy’s classic desserts, panna cotta is ridiculously easy to prepare and impressive to serve. This delicate custard has a lush, creamy texture that will make your guests sigh with pleasure. The sophisticated addition of sweet and tangy orange zest and juice provides a surprise burst of flavor and the pomegranate seeds make it feel very winter festive.

I serve these after a hearty winter supper like my chili-fest, or for a romantic New Year’s Eve dinner.

EASE OF PREPARATION: A snap

Makes 6 servings

PANNA COTTA

Vegetable oil
2 tablespoons plus 1 teaspoon freshly squeezed orange juice
2 teaspoons (1 packet) unflavored gelatin (use 1 1/2 teaspoons if you prefer a softer texture)
1 cup plain whole-milk yogurt or buttermilk
2 cups whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon fresh orange zest
1/2 cup granulated sugar

BITTER CARAMEL SAUCE

1/3 cup water
1 cup granulated sugar
1/2 cup whipping cream
2 tablespoons unsalted butter
2 tablespoons good whiskey (or dark rum)

TO MAKE THE PANNA COTTA

Lightly oil six 3/4-cup ramekins with vegetable oil.
Pour the water into a small bowl. Sprinkle gelatin over the water. Let stand until softened, about 15 minutes.
In a separate bowl, mix the yogurt, 1 cup whipping cream, and vanilla. Set aside.

Panna Cotta

Heat the remaining cup of whipping cream and the sugar in a small saucepan over medium heat, stirring until the sugar is dissolved and the cream comes to a simmer. Remove from heat. Add the gelatin mixture to the pan, stirring to dissolve. Mix the hot cream-gelatin mixture into the yogurt mixture.
Divide the mixture among the oiled ramekins. Refrigerate the ramekins (uncovered) until cold, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.

TO MAKE THE CARAMEL

Combine the sugar and water in a medium saucepan. Heat over low until the sugar is completely melted and you have a crystal clear liquid.

sugar water on the boil

Raise the heat to medium high and simmer the liquid until it caramelizes to the shade you have in mind, from a delicate tan to the slightly bitter mahogany I wanted for this. Remove the pan from the heat.
Slowly pour in the warm cream, with care—it will foam up like mad!
Return the pan to low heat. Cook, stirring gently with a wooden spoon to dissolve any solid bits of caramel, until the sauce is smooth, about 1 minute. Remove from the heat and stir in the butter and whiskey. (The sauce will keep in the refrigerator for up to 2 weeks)

Finished dark caramel

TO SERVE

Run a small knife around the edge of each custard to loosen. Invert the custards onto serving plates

Putu Mayam

2011-04-18T09:02:00.000+08:00

@ SS3 Night Market, Petaling Jaya, Selangor.

It's amazing what you get to see at night markets (Pasar Malam in Malay) and I was bowled over by this little stall at the SS3 market which is held every Tuesday. They were selling all kind of Indian goodies but what was unique about them was it was freshly made on the spot for you. It was my first time seeing how they make putu mayam or string hoppers. This guy had a tub full of white dough which is made by mixing rice flour and water together. He takes a large portion of it and stuffs it in a sieve and presses down. Strings of the dough will come out and he twirls it around to make it in a round.

The guy was working extremely fast hence I had to take a few pictures before I could actually get a good picture. Here you have a close up of the putu mayam. It is then steamed on the wooden baskets and placed in front of the stall to be sold. You eat it with freshly grated coconut and brown sugar.

They were also making this sweet puff (no idea what is the Indian name as the lady just told me it was called sweet puff) with the same dough. A piece of flattened dough is placed in the mold and then the filling (seen below) is added. Another piece of flattened dough is then placed on top and the mold is pressed together to shape them into puffs. These are also steamed before being sold.

The filling of the sweet puff consists of yellow chick peas and grated coconut that has been sweetened.

Besides the putu mayam, sweet puff, they also were also serving vadai which look like deep fried doughnuts made from dhal flour. There is also another version of putu mayam that uses rice flour but is packed in metal cylinders. There is a brown and white version of this which is also steamed and reminds me of the Malay putu bambu.