Showing posts from 2009

Sweet and sour fish

Ingredients * 1 large fish such as lapu-lapu or tilapia * 1 large onion, sliced * 1 each of red and green bell pepper, julienned * 4 cloves garlic, crushed 2 tablespoons ginger, julienned 1 cup vinegar 1 tablespoon salt 3 tablespoon sugar 1 tablespoon cornstarch, dissolved in 1/2 cup water 1/2 teaspoon MSG or vetsin 1 cup cooking oil * 1 carrot, sliced (optional only)
Instructions1. Clean the fish and rub with salt and vetsin.
2. In a frying pan, heat the oil and fry the fish until golden brown.
3. Place the fish in a serving dish and set aside.
4. Remove the used oil from the pan and put in about 1 tablespoon of fresh oil.
5. Saute the garlic, ginger, and onion.
6. Add the bell peppers and saute until half-cooked.
7. Put this mixture on top of the fish in the serving dish.
8. Return the pan to the heat and put the vinegar, salt and sugar.
9. Bring to a boil and thicken with the dissolved cornstarch.
10. Pour this sa…

Plus-sized murtabak draws the crowd

KOTA BARU: A stall selling its very own king-sized murtabak – aptly named the “Royal Murtabak” – has been the focus of many during the fasting month here. A long line of people is seen crowding the stall hours before the breaking of fast every day to buy the plus-sized delicacies.Hawker Nik Faizah Nik Ab Rahman, 53, has been making and selling the extra big murtabak since 1995. “I learned how to make murtabak from my mother who named it the Royal Murtabak,” she said. Her mother had named the delicacy – dough wrapped in meat – the Royal Murtabak in the 1970s after the then Sultan of Kelantan Al-Marhum Tuanku Yahya Petra suggested it to her when dining at her stall. Nik Faizah, who has three children, began learning the art of making the jumbo-sized murtabak at the age of 15. Later, she took over her mother’s stall along Jalan Merbau here and made it a speciality for those breaking fast. Sold at RM11 per piece, the response is so good, thanks to the double chunks of pastry and meat…

Malaysian Chicken Curry with Roti Canai

I came across the Chicken Curry Recipe on Seasaltwithfood, another talented cook from Malaysia. I always like the drier version of Malaysian chicken curry. Without hesitation, I printed the recipe and made this curry for dinner.Malaysian Curry Chicken Recipe

Ingredients2 Chicken Breast (about 650 to 700 g) Bone In, cut into smaller pieces
4 Medium Yellow Wax Potatoes
6 Large Eggs, boiled
60 g Chicken Curry Powder
10 g Chili Powder
2 Sprigs Fresh Curry Leaves
1 Medium Yellow Onion, chopped
1 Can (400 ml) Coconut Milk
1 1/2 Cup Water
5 Tbsp Of Peanut Oil
Salt To TasteMethod
MethodCut the chicken into smaller pieces and marinate with 1 Tbsp of curry powder. Marinate in the fridge for about 30 minutes.Boil the eggs, cool and shelled. Then boil the potatoes until they are cooked but still firm. Peel and quarter.In a heavy pot, heat the oil and add the chopped yellow onion, together with the curry leaves. Cook until the onions are lightly brown.Add the curry and chili powder. Cook until they are fragra…

Curry laksa

Laksa is almost everywhere available. Basically there are two types of laksa: curry laksa (curry mee) and assam laksa. The curry laksa is served in a coconut curry soup while assam laksa refers to noodles served in a sour fish soup. The noodles used are thick though thin noodles (bee hoon) are used too.

Spicy or not? Laksa for sure is one of the more spicy dishes you will find in Malaysia. In general of all Malaysian food, I found the Malay laksa spicier then the Chinese laksa. The assam laksa, with it's sour fish has a distinct different taste then anything else with the exception maybe of the Tom Yam soups you find in Malaysia and Thailand. Curry Mee is usually less spicy though you may have to ask for no sambal if you don't like it too spicy.

Curry laksa or curry mee

Curry laksa, or simply laksa in Malaysian food is a coconut based curry soup. Ingredients usually include tofu, fish, prawn and cockles. In Malaysia some hawkers sell chicken laksa, leaving the prawns. Laksa is us…

E-tour: Bukit Larut (Maxwell Hill), Taiping

Where do we experience the natural beauty of forests in Peninsular Malaysia? Is it Genting Highlands? Is it Cameron Highlands? These are famous hillstations in Malaysia; however, commercialization and developments on these hilltops have severely "contaminated" the natural beauty of Malaysian forests found there. Casinos, theme parks, hotels, tea gardens, too predominant in the former two hill stations, have robbed both Genting Highlands and Cameron Highlands of their most valuable asset, originality and naturalness, which were replaced by an entirely new identity. Though considered successful nowadays in Malaysia, one can really argue that they cannot compare at all with the alluring Maxwell Hill in Taiping, Perak.

Maxwell Hill is located in Taiping, Perak. The place itself had great lengths of history, comparable to the likes of the settlements in Jamestown. Taiping was the first key of British's interest in Malaya. The abundance of tin, much more than any place in the w…

Penang Hill, Bukit Bendera

Located 6km from George Town, Penang Hill (Bukit Bendera) is one of the most popular destinations in Penang. Penang Hill is actually a complex of hills and spurs and the highest point is Western Hill which is 830 meters (2730ft) above sea level. Apart from the cool climate and the fantastic panoramic view of George Town, Tanjung Bungah and the mainland from the summit, you can also enjoy the picturesque colonial bungalows, a beautiful flower garden and a bird sanctuary. Some of the flora and fauna of Penang Hill are considered as endemic species, and are so rare that their existence is endangered.

The most convenient way up to Penang Hill is by means of a funicular railway in Air Itam (thereĆ¢€™s not much places you be seeing such funicular railway system these days!). There is a tunnel which measures 258 feet long and 10 feet wide starting at steepness of 35 feet high, which is the steepest tunnel in the world. The funicular train leaves every 30 minutes and can carry up to 80 passenge…

Nasi Lemak at Rasa Malaysia

One of the staple dishes of Malaysian cuisine, nasi lemak is rice steamed with coconut milk and served (usually) with hard-boiled eggs, tiny anchovies, sambal (chili paste), sliced cucumbers and (occasionally) fried chicken. It's often served for breakfast at Malaysian street stalls, or sold cold and wrapped up in banana leaves as a quick on-the-go lunch. Nasi lemak is eaten with your fingers, as is traditional in Malaysia - most restaurants have a tea pot full of cold water and a bucket for pre- and post-meal washing.

The rice is soft and moist and rich with coconut milk, the sambal pungeant with chili and prawn paste. Cucumbers add coolness, peanuts and tiny anchovies (called ikan bilis) add crunch. Check out this recipe, at Rasa Malaysia.

What Is Hari Raya Without Ketupat And Lemang

The celebration for Aidilfitri - throughout this month of Syawal as Malaysians keep to their tradition of holding the Hari Raya open house.

At these functions, held either in residences, offices or hotels, the spread of food would undoubtedly have the 'compulsory delicacies' of ketupat and lemang.

For the Malays, the menu for their Hari Raya food offering would be devoid of the sparkle minus the presence of these two delicaies.

The senario is rather straightforward, as without ketupat and lemang, the plates of chicken and beef rendang as well as the serunding (dried spicy meat floss) on the dining tables would remain almost untouched with the absence of these two Hari Raya delicacies.

That is how synonimous ketupat and lemang with the Aidilfitri celebration..


Lemang is a traditional Malay food made from glutinous rice and cooked in bamboo stick. The glutinous rice is mixed with coconut milk before compacted into a hollow bamboo stem.

A person needs to be skilled when…

Welcome To Terengganu

Kite flying is a popular traditional pastime in Terengganu, especially during harvest time. Apart from the performance and appearance, the sound it makes when flying is considered important as well.

There are various types of kites such as wau kuching (cat kite), wau merak (peacock kite), and wau bulan (moon kite). Each kite also comes with a different design and size. The mark of a good kite is one that rises quickly and remains flying, no matter what the whims of the wind may be.

The colourful kites are played in the open paddy fields and along the sandy beaches. These places are suitable for flying kites because there are no trees or tall structures around. In fact, the wind blows strongly in these places. Normally, the wau is played after the paddy harvesting seasons or when the fishermen cannot go to fishing due the conditions of the sea. The best time to play the wau is in August and September.

The ulek mayang is a pre-Islamic religious trance dance accompanied by singing and music…

Welcome To Johor

OHOR - The most Southern tip of the Continent of Asia. Unforgettably beautiful with enormous rainforests dripping with parasite vines competing for sunlight and islands with coral gardens....

This Portal is an e-magazine guide for everyone who wants to know more about Johor. Comprises detailed business listings for business travelers and exhibitors, tourists attractions and events throughout the year. There are also links to URLs of many business sites like hotels, car rental, restaurants, etc.

In order to give you a better understanding of Johor state, there are many interesting and colorful photos for your viewing.



NATURE AT ITS BEST Horse Ridding & Recreation Ostrich Farm Crocodile Farm Fruit Farm


ARTS, CULTURE & LIFESTYLE Malay Chinese Indian Others

MISCELLANEOUS Sunset Orchids Golf Haven Ferries & Boats

Nature & Landscape Triathlon Flowers