Thursday, April 4, 2013

Melaka in a day.

Melaka may be the third smallest state after Perlis and Penang, but boy this Historic State sure is packed with a whole city load of outstanding dishes and beverages, I'd bet you'll keep coming back for more.

Driving to this UNESCO World Heritage Site (since 7 July 2008) from Kuala Lumpur takes approximately an hour and a half. (Please do not drive at breakneck speed just to proof me wrong). 

First stop when you get here – Chung Wah Chicken Rice Ball, at Jonker Street.  


There will always be a queue that's a mile long, but you'd want to wait it out cos it'll only be a few minutes (though it may seem like an eternity under the scorching hot afternoon Malaccan sun). Just bring along an umbrella if you're gonna be woosy about it.


What happens next is you're gonna get a table and finally get to order your food. How to order? Go for at least 10 hand-shaped balls of rice each and do the Asian thing of one, massive central plate of perfectly steamed/blanched chicken covered in delicious chicken essence/sauce with freshly cut cucumbers, served with some out-of-this-world blended chili sauce.


Yes, see those yummy chicken rice balls? Once you pop, you can't stop.


When you're done with lunch, you'd want to walk on over to Jonker Walk and continue with the food trail. Lots of snacks of all shapes and sizes await.


You'll want to try some of everything. But do keep a schedule and don't overdo it on any one part of the street. Keep your eyes wide open and walk on.


Stop whenever something catches your eyes, buy it and move on. So much to see, too little time.


Next you're got to jump into your car again and head towards Pantai Klebang (look for the road signs) or set your GPS to Klebang Besar.


By the roadside you will see a stall with a perpetual long queue. And that's just the "takeaway" section. Turn in that small "lorong" that'll take you to the Klebang Original Coconut Shake.


Find yourself a table and make your orders. Call for a "Special" one and you'll be delighted with a mug of delicious Coconut Shake with a mega scoop of Wall's vanilla flavoured ice-cream on top.


It's usually hot if it's not raining but you won't be feeling the heat once your refreshing Coconut Shake arrives.

Now this is heaven sent. And you won't stop till you've gulped down at least two of these. And while you're at it, grab yourself some "kuih-muih" (cakes and savoury snacks) plus a pack or two of nasi lemak bungkus (a fragrant rice dish that's cooked in coconut milk, packed with spicy sweet sambal, fried groundnuts, cucumber slices, quarter of a hard boiled egg and crispy fried mini anchovies).


And for your road trip back to Kuala Lumpur, buy a pack (or three) of the seasonal Kerepek Udang Geragau (some kind of prawn found in Melaka, so says the mini banner) and get home safely while bursting at the seams.


Or if you're willing to stay around for a bit, and wait for dinner time – you could drop by Seri Muara Alai Nasir Ikan Bakar for a grilled seafood feast. Then maybe stay the night and begin afresh the next morning?

GPS: KM8, Alai, Melaka

Tuesday, April 2, 2013

A visual guide to parts of the cow your beef is from.

Cuts of Beef
Cuts of Beef infographic by visually.

Now that you know your beef better, go meet your neighbourhood butcher with a renewed confidence. And maybe even surprise a friend or two with how much you know about that piece of meat you just served at your BBQ party ; ) 


Saturday, December 10, 2011

How I'm gonna Marinade & Grill the Lamb Chops.

I'm getting ready for a family BBQ party that's gonna be held during the Christmas weekend, and I've been busy doing my homework on the how tos from books and Youtube.

Lamb Chops will probably be the most challenging of meat dishes, and here's how I'm gonna prepare it (with a little improvisation from the reference videos below).

Step 1: Pour in 250g or more of fresh yogurt onto bowl.

Step 2: Add in Chili Paste, made from 10 to 15 Chili Padi (it varies depending on how spicy you like it to be) + 2 big balls of Onions + a pinch of fresh Coriander + 5 conservative slices of young Ginger + 1 bulb of Garlic (skin peeled).

Step 2a: (Optional) Uncork the bottle of Macallan Special Oak whiskey, pour generously onto the ice cubes filled rock glass, and begin to sip it before continuing with Step 3.

Step 3: Drop into the bowl 2 pieces of dried Bay Leaves + 1 tablespoon of Cumin + 5 shakes of finely grounded Black Pepper. And mix thoroughly.


Step 4: Next, drop into the mix the dry-wiped Lamb Chops that are at least an inch or an inch and a half thick, and hand-marinade the chunks of meat and set them for a minimum of 2 hours before you place them onto the BBQ pit.


Step 5: An hour before the party starts, put to boil some rice grains in your rice cooker. Add a giant dollop of salted butter + fried Shallots and you'd have Oriental Butter Rice to go with the Lamb Chops.

Next dish: BBQ Beef Block in Brown Sauce. Watch for it.

Saturday, December 3, 2011

Random 10 One2Two How Tos

#10: Brewing beer with Ed Pt 1



#9: Brewing beer with Ed Pt 2


#8: Brewing beer with Ed Pt 3


#7: Eggs Benedict


#6: Ultimate Slider Challenge


#5: Chef Gordon Ramsey: Tasting the hottest curry


#4: Chef Peter Sclafani: Cheater's Hollandaise Sauce


#3: Jamie Oliver: 30-minute meal Pt 1


#2: Jamie Oliver: 30-minute meal Pt 2


#1: Nigella Lawson: Quick Christmas Cake with Chocolate & Tia Maria


Random 10 One2Two How Tos.


#10: Hong Kong style crispy oven roasted pork belly (English subtitles)


#9: Heartwarming holiday season cups of Eggnog


#8: A meal in Korea: Seng Bulgogi


#7: Surviving a Zombie holiday


#6: Coca-Cola Chicken Wings


#5: Vegan Black Metal Chef: Smoothie Alchemy!


#4: Mughalai cuisine: Mutton Kurma


#3: Frugal Chef: Homemade Barbeque Sauce with Apple Juice


#2: Chef McDang: Thai Green Curry Pt 1


#1: Chef McDang: Thai Green Curry Pt 2


Wednesday, November 30, 2011

Monday, May 23, 2011

New World Mutton Soup.

I've heard of so many stories about what I will find in Bedok, being one of the oldest Singaporean residential township and all.

And I've been moving around from one bus stop to another via Tampines, looking for the good stuff.

On this particular trip, I've found one of the best herbal mutton soup after alighting bus 69 at the Bedok North Interchange.

This is one of my favourites in Singapore, so far: New World Mutton Soup.

The soup is no doubt potent, but not too strong on herbs. It's just enough to complement the aromatic mutton ribs, tripes, mutton balls and tendons. You will also enjoy the prominent taste of liquorice roots that leaves a tantalising aftertaste.

And you can have this with rice, or as it is.

Right next door to the New World Mutton Soup stall, you'll probably notice a long queue most of the time.

That will be the place where you can get the famous Bedok Chwee Kueh (Water Cake) that melts in your mouth, and in your hands. Malaysians will know this appetising side dish or dessert as Woon Chye Kou (Bowl Cake).