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Category Archives: Nasi Lemak

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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Bazar Ramadhan : Area Bangi/Putrajaya

Assalam….

Ha..bila dah sampai bulan ramadhan ni, salah satu perkara yang signifikan adalah kewujudan bazar ramadhannya. Buat yang bekerja, terutamanya di bandar-bandar besar, dan selalu tersekat dalam kesesakan jalanraya, bazar ramadhan semestinya destinasi ‘wajib’ yang anda akan kunjungi lepas pulang dari kerja (termasuklah saya hehe).

Oleh kerana saya tinggal di kawasan bangi/putrajaya..so saya nak bagi review sikit tentang lokasi-lokasi bazar ramadhan berhampiran bangi/putrajaya.

1. PKNS Bangi

Lokasi ni adalah lokasi pertama bazar ramadhan yang saya kunjungi, sebab saya masih kurang mahir tentang kawasan bangi/putrajaya (baru pindah). Dari segi kemeriahan, bazar ni boleh tahan! Agak ramai pengunjung. Dari segi jumlah gerai, saya anggarkan dalam ~50 buah gerai terdapat di sana. Dari segi kepelbagaian juadah, saya rasa, agak sama sahaja dengan tempat lain. Gerai yang paling mendapat sambutan adalah gerai ayam olek. Antara juadah lain yang terdapat di sana adalah lauk pauk, nasi kerabu nasi beriyani, kuih-muih, murtabak, nasi lemak kukus (pun ramai beli), nasi arab, roti john dan lain2.

2. Seksyen 16, Bangi (Berhampiran stesyen minyak Shell)

Image

Lokasi Bazar Ramadhan Seksyen 16, Bandar Baru Bangi

Skala bazar di sini lebih besar berbanding dengan bazar di PKNS Bangi. Saya anggarkan, hampir ~100++ buah gerai ada di sini. Dari segi kepelbagaian juadah, pilihan disini lebih banyak. Dari segi harga, agak berpatutan  di sini. Pada hari selasa, ia diadakan serentak dengan pasar malam. Bertambah meriah. Nak beli barang dapur pun senang, sekali jalan ja! Antara juadah yang unik adalah burger bakar, kambing golek, nasi kerabu, dll. Secara amnya, bazar ini menjadi kegemaran saya.

3. Precint 2, Putrajaya

Ha…yang ni memang besar. Mungkin mencecah ~200+ gerai yang berniaga di sini. Terletak di kawasan yang sama dengan kawasan pasar tani (Selasa,Jumaat). Dah besar, memanglah meriah kan! Dengan orang2 gomen yang pejabatnya berdekatan, boleh singgah sebelum balik rumah! Dari segi kepelbagaian, memang banyak jenis makanan terdapat disini. Tapi, berdasarkan tinjauan rambang saya, saya rasa kebanyakan makanan di sini adalah dari Utara dan Timur. Antara yang famous kat sini, Roti John Unan. Beratur orang nak beli! Ada beberapa lagi juadah yang perlu beratur disini. Macam jadi fenomena beratur plak kat sini hehe. Dari segi parking, kalau kena masanya, OK ja tempat parking, ada tempat lapang untuk parking. Tapi, AWAS! Kalau boleh elakkan dari parking di tepi2 jalan, sebab dah banyak kali saya tengok pihak berkuasa menyaman kereta-kereta yang parking di tepi jalan (walaupun saya rasa tindakan ini tidak patut, oleh kerana bukannya selalu macam ni dan tempat parking memang tak cukup waktu puncak).

Ok! Setakat ni dulu untuk kali ni. Next entri, lokasi bazar seterusnya di sekitar bandar tasik selatan/sungai besi/bandar sri permaisuri….insyaAllah.

P/S: Jangan membazir plak ye! Jangan makan sampai tak larat nak beribadat plak! Bulan Ramadhan adalah bulan untuk kita merebut peluang beribadat, kerana pahalanya berganda, bukan berebut nak makan macam2 =)

 

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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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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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>Makan-makan::Mali’s Corner

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Salam semua!

Hah..lama dah teringin nak tulis entri pasal makan-makan ni. Almaklumla..aku kan suka makan…hehe…
Entri ni nak review pasal makan kat Mali’s Corner. Kepada yang xtau kat mana Mali’s Corner ni, ianya terletak kat Danau Kota. Dekat je dengan Uptown Danau Kota. Kat Jalan Langkawi.
Hidangan yang famous kat sini; Nasi Lemak Ayam Goreng Panas dan dah tentu, Char Kuey Teow. Tentang harga, tak terlalu mahal, dan tidaklah murah. For me, just nice sebab tempatnya pun nampak grand..bukan gerai (Mali’s Corner yang asal adalah gerai, harga pun murah skit). Aku makan Nasi Lemak Ayam Panas, harganya dalam RM5. My wife makan CKT Special, harganya RM6.
Tentang rasa, Nasi Lemak memang antara yang ter’best’. Sambal dia pedas-pedas manis. Ayam rangup n rasa rempah. Pergh! Tengah tulis ni pun dah kecur air liur. CKT plak, oleh kerana pesan yang spesel, maka banyak lah udang2 yang diberi. Overall, makan kat cni memang berbaloi!
Tengok tu! 8 ekor udang besar! Yummmmmmyy!
P/s: Pastikan anda tak mengeluh, sebab kena beratur panjang nak order (layan diri maa…). Orang sentiasa penuh. Walaupun kedai 2 tingkat.

Dari beratur..order..makan..sampai habis makan, Q sentiasa panjang.

 
3 Comments

Posted by on November 14, 2010 in Char Kuey Teow, Makan-makan, Mali's Corner, Nasi Lemak