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Category Archives: Makan-makan

@grill Bangi, mmmm….best!

@grill’s chicken chop…yummyyy!!!

Assalam…

Ha…makan lagi? Hehe…kali ni nak kongsi pasal makanan western lagi. Restoran ni memang best! The best western restaurant in Bangi so far. Nama restoran ni @grill.

Terletak di Seksyen 9, Bandar Baru Bangi. Belakang restoran Paparich. Sebaris dengan restoran Mohd Chan Abdullah (banyaknya landmark kedai makan haha).

@grill..the best western restaurant in Bangi so far…

Harga makanan di sini, boleh dikategorikan sebagai berpatutan. Tak mahal sangat dan tak murah sangat. Nak makan sekali sekala, boleh la kan.

Dari segi kualiti makanan, saya bagi 4.9/5.0! Bahan mentah yang digunakan, bahan yang baru dan segar!

Yang kurang di restoran ni, adalah tempat duduk yang terhad. Biasala, kalau setting crowded sangat customer tak selesa pulak kan. So, kalau nak makan malam, seeloknya pergi awal, seawal selepas maghrib.

Rasanya, ada masanya, ada live band kot main kat sini, sebab ada set live band kat dalam.

Apapun, syabas kepada restoran @grill!! Teruskan dan kekalkan kualiti makanan dan rasa yang sedap. Jangan dah famous, drop kualiti n rasa plak ye!

Selamt mencari dan mencuba!

 
 

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Upin Ipin ada kedai makan?

Assalam….

Ha..maju kan upin ipin? Ada kedai makan sendiri. Hehe…Bagi saya, pemilik restoran ni bijak mengambil peluang. Sebab karakter upin ipin tengah ‘famous’ kan!

Kedai makan upin ipin ni terletak di Bandar Baru Bangi, Jalan 6/7B, Seksyen 6. Berdekatan dengan D’One steak, bertentangan dengan kawasan Seri Bangi.

Konsep makanan di Kedai Makan Upin & Ipin ni, kebanyakannya adalah makanan kampung, lebih-lebih lagi ‘ayam goreng’ kegemaran Upin & Ipin. Dari segi harga, boleh dkategorikan sebagai harga pertengahan, tak murah dan tak mahal sangat.

Restoran

Suasana dalam Kedai Makan Upin Ipin

Air pun brand sendiri okay!

Saya mencuba hidangan Nasi Putih dengan daging merah. Rasanya, boleh tahan! Harganya, RM 1x termasuk minuman (tak ingat exact price).

Ok. dalam kedai ni pun, selain makanan, terdapat pelbagai barangan jenama Upin Ipin. Jadi, siapkan dompet anda jika anak anda jenis ‘gila’ upin ipin…hehe…

Saya xdapat nak tangkap gambar luar kedai sebab time tu hujan.

Ok. Setakat ini dahulu kali ni!

 

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Jom Makan : Fook Yuen, Kota Kinabalu

Assalam…

Ha..kali ni saya nak kongsi spot makan best di KK, Sabah. OK, kita start dengan hot spot untuk brekfast dulu. Yang lain-lain, nantikan dalam tulisan lain kali.

Saya kerap berkunjung ke Kota Kinabalu, samada atas urusan kerja, mahupun melancong (termasuk honeymoon =) ). Salah satu spot makan pilihan saya untuk sarapan pagi, adalah Fook Yuen. Ha! Jangan terperanjat, walaupun Restoran ni namanya melambangkan pemilikannya dari kaum tiong hua, namun restoran ni memiliki sijil halal Jakim.

Fook Yuen

Tanda Halal di Fook Yuen

Antara menu kegemaran saya adalah roti bakar, nasi lemak bungkus dan sudah semestinya dinikmati dengan kopi!

Restoran ni ada dua lokasi. Satunya, di kawasan Asia City (Singgahmata) dan satu lagi di kawasan Jalan Gaya (Tamu). Yang di Gaya Street lebih besar.

Kopi Tarik

Kopi Madras dan Roti Bakar. Emmmmdap!

 

Dari segi harga, tidak mahal. Biasa-biasa saja.

Tapi, kalau pegi lewat pagi, bersiap sedialah untuk berdiri menunggu meja kosong. Lagi satu, restoran ni berkonsepkan layan diri. Ambil makanan sendiri, pesan minuman dikaunter dan bayar. Anda akan diberikan nombor giliran untuk air dan roti bakar.

Fook Yuen Jalan Gaya, KK

Ramainya orang dalam kedai ni. Layan diri Ok!

Selamat mencuba!

 

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Biskut ala-ala Famous Amos

Assalam…

 

Hujung minggu lepas, berkesempatan nak buat biskut untuk raya ni skit. TTinjau punya tinjau, decide nak buat biskut chocolate chips, ala-ala famous amos gitu! Haha..almaklum la..nak beli famous amos selalu, bankrap la cek! Resepinya, tak susah..bahan-bahan pun senang dapat. Kat bawah ni ringkasan resepi biskut ni.

Famous Amos Recipe

Resepi Chocolate Chips ala Famous Amos
(Klik untuk besarkan)

Saya beli semua bahan-bahan ni kat ‘MAKCIK’ , Bandar Baru Bangi. Nak tahu kat mana? KLIK SINI.

Bila anda dah siap adun, bakar dengan oven, dengan suhu sekitar 150-160°C selama 15-20 minit (bergantung dengan oven yang anda pakai.

Ni la rupanya Adunan 1 yang dah diadun sebati

Ni pula rupa adunan 1 yang dah dicampur dengan adunan 2 dan digaul sebati.

Chocolate chips

Biskut sedang dibakar

Tu dia…homemade chocolate chips dah siap!

Senang ja nak buat ni. Sekilo tepung boleh dapat 3-4 balang besar biskut ni. Jimat,sedap, dan puas hati!

Selamat mencuba!

 

 
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Posted by on August 10, 2012 in Corat-coret, Makan-makan, Menarik

 

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Jalan-jalan cari makan : Nasi Lemak Ujang

Assalam!

Ha. Entry pasal makan ja…ramai yang bagi sambutan..terutamanya hujung minggu. Hehe..

Ok. Minggu ni, nak tulis ‘review’ pasal Nasi Lemak Ujang. Nasi lemak ujang ni, terletak di Taman greenwood, berdekatan dengan kawasan dataran templer dan stadium Selayang. Nak tahu alamat penuh? Ha..tengok gambar kat bawah:

Nasi Lemak

Nasi Lemak Ujang

Bagi tekak saya, nasi lemak Ujang memang best! Lauk yang dihidangkan juga sedap. Tapi mungkin sambalnya agak berminyak.

Nasi Lemak

Nasi Lemak Ujang dengan ayam goreng berempah

 

Ok. Selamat mencuba!

 
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Posted by on June 10, 2012 in 1Malaysia, Makan-makan, Nasi Lemak, Uncategorized

 

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Apa anda nak makan bila selsema atau mengalami simptom penyakit berkaitan pernafasan?

Assalam semua!

Entri kali ni nak bagi tips skit dalam bab kesihatan. Dah berminggu-minggu saya mengalami selsema dan batuk, sampai kena buat xray. Berbotol-botol ubat batuk dah saya telan, dan dah 2 set antibiotik saya ambil (ikut nasihat doktor ye,bukan memandai). Selain perubatan moden, saya juga dah mencuba perubatan Islam, melalui klinik Darussyifa’. Alhamdulillah, batuk saya dah berkurangan.

Tadi, saya membelek-belek buku yang ada di rak buku saya. Saya baca buku “Food-Your Miracle Medicine”, tulisan Jean Carper. So, saya semak bahagian “Colds,Flu, Bronchitis,Sinus problems and Hay fever”. Dalam buku beliau, ada diberikan beberapa cadangan makanan yang boleh di ambil bagi membantu menyembuhkan penyait-penyakit berkaitan pernafasan ni, antaranya:

1. Sup ayam panas

Sup Ayam dapat membantu anda yang selsema
(Sumber imej : selerakini.blogspot.com)

Daging ayam, seperti sumber protein yang lain, terdiri daripada asid amino asli yang dipanggil ‘cysteine’. Semasa mereneh sup, cysteine akan di keluarkan. Cysteine asli yang dirembeskan ini mempunyai sifat yang sama seperti Acetylcysteine, iaitu sejenis dadah (ubat) yang kebiasaannya diberikan oleh doktor kepada pesakit yang mengalami ‘bronchitis, atau penyakit respiratori (berkaitan pernafasan).

2. Makanan pedas

Ha! Kan orang Malaysia sinonim dengan makanan yang pedas-pedas. Tak disangka-sangka, makanan-makanan pedas ni sebenarnya membantu menyembuhkan selsema dan penyakit berkaitan pernafasan (respiratori) juga!

Antaranya capsicum (cili benggala) dan cili merah. Menurut Dr Ziment, seorang doktor pakar di UCLA, cili mengandungi sejenis bahan kimia yang mempunyai persamaan dengan Guaifenesin. Guaifenesin kini digunakan secara meluas di dalam pembuatan ubat batuk, kerana ianya berfungsi sebagai ‘expectorant’.

3. Bawang putih

Bawang putih mengandungi Allicin, bahan kimia yang memberikan rasa bawang putih. Allicin akan ditukarkan di dalam badan kita menjadi bahan kimia yang sama seperti S-carboxymethylcysteme (Mucodyne), bahan kimia yang digunakan untuk membantu peredaran mukus.

Ok. Semga perkongsian kali ini dapat memberikan manfaat berguna untuk anda semua!

MAKANAN YANG PERLU ANDA ELAKKAN:

1. Susu

Elakkan daripada meminum susu kerana susu mempunyai kesan yang berlawanan dengan makanan pedas. Ianya membantutkan reseptor atau pengesan di dalam mulut dan perut yang memberkan arahan perembesan mukus.

Rujukan:

Jean Carper, Food Your Miracle Medicine, Simon & Schuster UK Ltd, 1994.

 

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Jalan-jalan cari makan @ Kuala Terengganu : ICT

Assalam semua

2 Miinggu lepas, saya berada di Kuala Terengganu, atas urusan kerja. Bila dah sampai KT, orang kata tak sah kalau tak cuba menu istimewa di KT ni, selain dari keropok lekor, iaitu ICT! ICT tu sebenarnya singkatan kepada Ikan Celup Tepung =)

Survey punya survey, tempat paling banyak di ‘rekomen’ kan adalah di belakang airport Sultan Mahmud. Lebih tepat lagi, di area tepi Pantai Teluk Ketapang. Banyak gerai-gerai yang menyediakan menu ICT ni, anda perlu drive sehingga ke hujung jalan pantai ni untuk pilih gerai mana yang anda nak singgah.

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Kedai ICT Haji Pok Long di Pantai Teluk Ketapang

Pesanan: Kalau anda nak pilih ICT atau seafood celup tepung, pilih yang baru di goreng. Baru la terasa kerangupan dia!

Suasana kat Kedai ICT Haji Poklong ni meriah, tambah pulak lepak, makan ICT dengan suasana tepi pantai, memang layan beb!

Image

Sotong celup tepung

OK! Selamat mencuba! Jangan lupa, tinggalkan komen anda ya =)

 

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Jom Makan-Makan @ D’Jamel Corner

Salam semua!

Minggu lepas, hari Jumaat, saya singgah makan di D’ Jamel Corner, Desa Tun Razak, Cheras.

Dah lama rasanya tak makan kat sini, asyik outstation ja kan…=P

Sebenarnya, ‘warung’ D’Jamel Corner ni menyajikan menu-menu masakan Kantonis (Cantonese).

Ada dimsum jugak! =)

Apa yang best kat sini, makanan sedap (bagi saya dan kawan-kawan la), harga pun OK (tak mahal).

Hari Jumaat, menu special dia nasi ayam.

Nasi Ayam

Nasi Ayam-Menu Special hai Jumaat

Lokasi kedai ni, terletak di kawasan industri Desa Tun Razak (Persiaran 118c). Area tu ada perodua service.

Waktu operasi :

Hari bekerja : Tengahari-Malam

Sabtu : Petang-Malam

Ahad : Tutup

Waktu malam, biasanya ada karaoke, lagu-lagu 60an, 70an.

 

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10 dishes (and drinks) that you MUST TRY in Malaysia!

It’s quite a long time i’m not posting any entry in my blog, due to my working schedule (outstation). Sadly, the internet coverage at that place is not so good, eventhough i’m trying to switch the service provider from one to another. Now, I’m back to KL (for a while), and I would like to tell you more about my beloved country, Malaysia!

OK. Let’s discover 10 dishes that you must try during your visit to Malaysia!

1. Nasi Lemak (Fragrant Rice cooked with coconut milk)

Fragrant Rice

Nasi Lemak (Image Source: Wikipedia)

Traditionally, this comes as a platter of food wrapped in banana leaves, with cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as ayam goreng (fried chicken), sambal sotong (cuttlefish in chilli), cockles, stir fried water convolvulus (kangkong), pickled vegetables (acar), beef rendang (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.

P/S: We normally eat Nasi lemak during breakfast =)

2. Roti Canai (Paratha)-“The flying flatbread”

How to say it? Say…..Cha…nye…=)

Flying bread

This is how “Roti Canai” looks like. Served with sambal (spicy sauce), curry and dhal.

Roti canai (pronunciation tʃanai) is a type of Indian-influenced flatbread found in Malaysia and Indonesia. It is often sold in Mamak (Indian Muslim) stalls in Malaysia; also in Malay, Minangkabau and Aceh restaurants in Indonesia. It is known as roti prata in Southern Malaysia and Singapore, and is similar to the Indian Kerala porotta.

This is how they do it! Roti Canai in the making
(Image Source: http://insightsabah.gov.my)

 

3. Teh Tarik (Bubble Milk Tea aka “pulled tea”)

It’s not complete if you ordered your roti canai, without teh tarik.

Bubble tea

Teh Tarik
(Image Source: tehtarikplace.my)

Ask any Malaysian worth his or her salt to name their favourite tea, and most likely it is the teh-tarik. Literally meaning “pull tea”, the drink is prepared using out-stretched hands to pour piping hot tea from a mug into a waiting glass. The higher the pull the thicker the froth. Often found in Indian hawker stalls or restaurants, preparing the teh-tarik is both an art and science.

Teh Tarik make in action!
(Image source: mstar.com.my)

In expert hands, the action of streaming tea back and forth the containers is a feast for the eyes. This visual treat involves vigourous almost acrobatic like-movements of the hands and arms, as the tea steadily spills into receiving ends. Poetry in motion.

There is a reason behind this unusual method of serving tea. It is believed that the technique of stretching the tea helps it to mix well with another essential ingredient, the condense milk. Thus, bringing out the strong aroma and the subtle taste of tea. Also, the beverage cools faster this way. Style with substance.

4. Satay (Grilled meat -beef/chicken)

Satay ( /ˈsæteɪ/,  /ˈsɑːteɪ/ sah-tay), or sate, is a dish of marinated, skewered and grilled meat, served with a sauce (normally peanut sauce) .Satay may consist of diced or sliced chicken, goat, mutton, or beef; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay

Satay served with “Nasi Impit” or “Ketupat Nasi” and Kuah Kacang (Peanut Sauce)

5. Cendol

Cendol ( /ˈtʃɛndɒl/) is a traditional dessert originating from South East Asia which is still popular in  Malaysia, Indonesia, Myanmar (where it is known as mont let saung), Singapore, Vietnam, and Thailand.

Cendol, a worm-like jelly wit santan (coconut milk), sweetened with gula melaka/kabung (palm sugar)
(Image source:gilerkentang.com)

The dessert’s basic ingredients are coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also be included.

6. Laksa (Rice vermicelli with gravy)

Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent, Indonesia.

Laksa Kedah

One of the famous Laksa in Malaysia is Laksa Kedah

There are many types of laksa in Malaysia, which origin from different parts of Malaysia. There are:

A. Laksa Utara (Nothern Laksa)-Famous in Kedah and Perlis

Perlis laksa (Malay: Laksa Perlis) is similar to Penang Laksa but differs in garnishing used such as catfish and eel fish. The famous Perlis laksa can be found in Kuala Perlis.
Kedah laksa (Malay: Laksa Kedah) is very similar to Penang laksa and only differs in the garnishing used. Sliced boiled eggs are usually added to the dish. Kedah laksa used rice to make a laksa noodle. The famous laksa in Kedah is Laksa Telok Kechai.

B. Laksa Penang aka Asam Laksa – Famous in Penang

Comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the asam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal (lengkuas) and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of torch ginger flower. This, and not ‘curry mee’ is the usual ‘laksa’ one gets in Penang.

C. Laksa Johor – Famous in Johor and southern of Malaysia

From Johor state in southern Malaysia, resembles Penang laksa only in the kind of fish used but differs in everything else. Johor laksa has coconut milk, use kerisik, dried prawns, lemon grass, galangal and spices akin to curry. The garnishing comprises slices of onion, beansprouts (taugeh), mint leaves, Vietnamese coriander or ‘daun kesum’, cucumber and pickled white radish. Sambal belacan (a kind of chili paste) is placed on the side. Finally, just before eating, freshly squeezed lime juice is sprinkled on the dish. Unique to Johor laksa is its Italian connection – spaghetti is used instead of the normal rice noodles or vermicelli. Johor laksa is traditionally eaten using the hand and the noodles are usually knitted (cetak) into a disk for each serving.

D. Sarawak Laksa- Famous in Borneo, especially Sarawak 

Comes from the Malaysian state Sarawak, on the island of Borneo. It is actually very different from the curry laksa as the soup contains no curry at all. It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.

E. Kelantan Laksa- Famous in East Coast of Pennisular Malaysia-Kelantan and Terengganu

It is the easiest laksa recipe that is famous among peoples from the town of Kota Bharu of the Kelantan state, located at the east coast of Peninsular Malaysia. The main ingredient of Kelantan Laksa’s sauce is ‘ikan kembong’ or round scad mackerel that are boiled and minced. The minced fish are fried with onions, garlic, ginger, datil pepper, belacan (Shrimp paste), ‘kantan’ flower, Vietnamese coriander or ‘daun kesum’, lemon grass and dried tamarind slice. Coconut milk will then be added as the final ingredient and stirred until it is all mixed up and becomes thick. Kelantan Laksa is served just like the Italian spaghetti by adding ‘ulam’ (raw vegetables) and blended chili on the side. Another variable of Kelantan Laksa is ‘Laksam’. The sauce’s recipe are exactly the same but the noodles are a bit bigger and flat.

7. Char Kuey Teow

Char kway teow, literally “stir-fried ricecake strips”, is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at hawker stalls.

Char Kuey Teow
(Image source: friedchillies.com)

It is made from flat rice noodles (河粉 hé fěn in Chinese) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. The dish may commonly be stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients.

8. Rojak Buah (Mixture of fruits with spicy thick gravy)

Rojak, in Malay means Mix. As its named, rojak is a mixture of fruits (sweet and sour fruits) and poured with spicy gravy (dressing). The dressing is made up of water, belacan (shrimp paste), sugar, chili, and lime juice. Ingredients vary among vendors with some also using hae ko prawn/shrimp paste, tamarind or black bean paste in the mix.

Fruit Mixture (Rojak Buah)
Image Source: dnyonya.co

 

9. Pasembor (Rojak Penang or Rojak Mamak)- Famous in Indian Muslim (Mamak) restaurant

Also known as rojak, since it is also a mixture of several ingredient, such as fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce.

Rojak Pasembor, famous in Penang and Mamak (Indian Muslim) Restaurant

Traditionally, Indian Muslim (Mamak) rojak vendors used modified sidecar motorcycles as preparation counters and to peddle their rojak. These mobile vendors now use modified mini trucks. The Pasembor available in Singapore is an assortment of potatoes, eggs, bean curd (tofu), and prawns fried in batter, served with a sweet and spicy chili sauce. In Penang, where it is a local favourite, it is always called pasembor, but in Kuala Lumpur and Singapore it is called rojak.

 

10. Air Batu Campur (ABC) aka Ais Kacang – Shaved Ice

It’s like a snow ball, poured with syrup and sweetened milk (jusk joking).

 

Formerly, it was made of only shaved ice and red beans, though the number and diversity of ingredients has since expanded.Today, ais kacang generally comes in bright colours, and with different fruit cocktails and dressings. In Malaysia, almost all variants now contain a large serving of attap chee (palm seed), red beans, sweet corn, grass jelly and cubes of agar agar as common ingredients. Other less-common ingredients include aloe vera, cendol, nata de coco, or ice cream. A final topping of evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice along with red rose syrup and sarsi syrup. Some stalls have even introduced novelty toppings such as durian, chocolate syrup and ice cream.

ABC (Air Batu Campur) or shaved ice
(Image source: malayslang.wikia.com)

There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.

Many Southeast Asian coffee shops, hawker centres, and food courts offer this dessert. Nowadays, ais kacang is mostly known as ‘ABC’ (acronym for Air Batu Campur, literally meaning “mixed Ice”).

 

OK! That’s 10 famous dishes that you can try in Malaysia. There are more, actually, maybe in the next entry.

If you need to know more about Malaysia or need guidance (tips and tricks), please email me or leave your question in comment form. No cost will be charged =)

 

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Jalan-jalan cari makan @ Kerteh : Roti Tempayan

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Roti Tempayan @ Kerteh

Minggu ni seminggu lagi bertugas di Kerteh. Ramai kawan-kawan dok ‘rekemen’ Roti tempayan ni, tapi tak berkesempatan nak singgah. So, semalam, saya berkesempatan lepak di Kedai Roti Tempayan ni. Even rancangan Warung Kita Astro pun penah highlight pasal Roti Tempayan ni.

Lokasi kedai ni, just di terletak di tepi jalan Kerteh-Paka. Dari jauh anda akan nampak ‘signboard’ tertulis Roti Tempayan.

Image

Saya singgah ni dah nak maghrib, tapi orang dah mula ramai. Roti tempayan ni sebenarnya sama je dengan Roti Nan. Yang bezanya, di Terengganu ni, perniagaan roti ni, majoritinya adalah Melayu (di tempat lain Roti Nan terkenal di kedai mamak kan =)).

Macam biasa, makan roti tempayan atau roti nan ni, mesti la ada kuahnya kan? Kat sini anda boleh pilih sama ada nak makan dengan kari daging, ayam atau kambing. Saya pilih kambing =)

Pendapat saya, jika diberikan bintang, dari skala 1 (tak sedap) sehingga 5 (sedap gila), saya bagi 3. Boleh la….hehe. Mungkin bagi yang suka makan roti nan kat kedai mamak tu..bagi rating lagi tinggi kot.

Kat kedai ni jugak ada disediakan makanan lain seperti nasi kukus, goreng-goreng dan lain2.

Selamat mencuba!

 

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