An Express meal you will want to linger over

By Eu Hooi Khaw

Moutabel is eggplant with tahini, and pomegranate seeds... a great starter. — Pictures by Eu Hooi Khaw

KUALA LUMPUR, Sept 17 — Whenever anybody mentions Lebanese food, I am always reminded of the first Lebanese restaurant in Jalan Ampang, Kuala Lumpur, many years ago. I remember getting into a sort of Bedouin tent and having a feast inside. Since then, Lebanese food and other Middle-Eastern cuisines have become more familiar to me.

Juicy goodness

By CHEF NERMALA DASS

FRUITS are nutritious and rich in vitamins. They are nature's gift to humankind.
When I was young, I never bothered with fruits. My senior chef used to say, “An apple a day, keeps the doctor away.”
I now know the health benefits of eating fruits and eat an apple everyday with my breakfast.
Fruits are usually eaten raw and commonly used in baking, especially for pastries and desserts.

COLOURFUL: Fruits can add sparkle to your cooking.

Expand the repertoire of your rice cooker

DON'T CALL ME CHEF - SINGLED OUT
By VEGGIE CHICK

Think a rice cooker cooks only rice? We show you how to create a whole meal with it.
“First, get the Pot. You need the simplest rice cooker made. It comes with two speeds: Cook, and Warm. Not expensive. Now you’re all set to cook meals for the rest of your life on two square feet of counter space, plus a chopping block. No, I am not putting you on the Rice Diet. Eat what you like. I am thinking of you, student in your dorm room. You, solitary writer, artist, musician, potter, plumber, builder, hermit. You, parents with kids. You, night watchman. You, obsessed computer programmer or weary web-worker. You, lovers who like to cook together but don’t want to put anything in the oven. You, in the witness protection program. You, nutritional wingnut. You, in a wheelchair.” – Roger Ebert, Chicago Sun-Times

Japan’s Kobe beef goes halal

Domestic sales of halal wagyu beef may appeal to Japan’s Muslim community. — AFP/Relaxnews file pic

TOKYO, March 2 — It’s not the first place you think of for halal meat. But meat-processing plants in Japan have begun catering to a growing interest in the Middle East by providing halal-certified meat. Famous for their Kobe beef — the most expensive in the world for its rich flavor, tenderness and fatty marbling — the country’s meat producers have begun turning their attention to an underserved market looking to taste this Japanese delicacy.

From New York to George Town

By Helen Ong

Crab croquettes at Goh Huat Seng Teowchew Restaurant... the real thing! — Pictures courtesy of Matrade

GEORGE TOWN, Aug 25 — The Thais have done it well, as have the Singaporeans, who have laid claim to “Chilli Crab” as part of their culinary heritage. So what are the Malaysians doing about telling the rest of the world about our wonderful food?

Fried Fish In Chilli Lime Sauce

By Amy Beh

 

There are several ways of having fried fish. Cook it with sauces makes a tasty dish.

A kopitiam icon in Penang

By Helen Ong

Kek Seng’s famous ice kacang with home-made ice cream from an old recipe using condensed milk.

GEORGE TOWN, Aug 30 — This iconic kopitiam in Penang Road was the place families headed for when they wanted to tuck into good Penang hawker food.
I remember being brought here many times as a child, when the promise of an ice-kacang dessert with a scoop of their home-made durian ice cream was enough to keep us kids well-behaved for... oh, at least a couple of hours!

Mee Rebus Penang

 

meh.. kita cuba resepi mee rebus Penang, kalau ikut resepi asal mee ni makan dengan cucur udang tapi takper lah kalau rasa nak makan dengan cucur udang resepi dia macam biasa ler ni cuma resepi buat mee saja ni pun aku cedok dari buku masakan isteri hehehe..

Nasi Dagang

Nasi Dagang is a rice specialty of Terengganu. The Dish is made by cooking rice and glutinous rice together, to which is then added coconut cream once it is cooked. It is eaten with its own specially made side dishes of tuna curry and a light vegetable pickle. Simplicity is its essence.

Food and Cuisine

Malaysia’s multiculturalism provides a rich menu, and includes exciting dishes blending the different culinary traditions. Delicious food is available from hawker stalls to fashionable restaurants.

Chief ingredients in traditional Malay cuisine are coconut milk and spices which, combined with the abundant fresh sea food, gives rich and tasty dishes. A popular dish is nasi lemak, coconut rice, served with ingredients such as anchovies and peanuts. Another favourite is satay, skewered chicken or beef marinated in spices and then grilled over a charcoal fire.