Frog Porridge In KL

This stall in Jalan Alor is selling one of Kuala Lmpur's more unusual culinary offerings, frog porridge. The stall has apparently been around since 1993 and does a thriving business attracting local customers and visiting tourists. Should you visit this stall, you must try its famous keong chung theen kai chuk (in English it means frog porridge with ginger) served in a clay pot. Its simply incomparable.

This delicious meal of frog porridge would cost approximately RM12 per head.

Some people believe that eating frog porridge can be a great relief for flu as it will make you sweat it out.

In Chinese cuisine, bullfrogs and pig frogs are usually used. These frog meat are either bought from local suppliers or are bought from Chinese supermarkets importing the meat from frog farms in China.

This froggy delicacy hawker stall is located at 36, Jalan Alor (Next to Budget Inn Jalan Alor) and opens from 6pm till late at night.

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Malacca's Baboon House

Holland Street used to have plenty of abandoned, old and dilapidated houses. When Song Luo Zhe, 30, and his friends stepped into the old house at No. 89 Holland Street two years ago, he was amazed by the beauty of the house and decided to rent it without any specific reasons.

He did not expect himself to successfully rent the building, as there were two other people vying for it.



Spending four months to clean up

Song said he spent almost four months just to clean up and fix the house, and then tried to sell some handicrafts and souvenirs there. Soon afterward he started a small restaurant at the dining room.

He suffered from poor business during the first year of operation, however he was not dejected as he never had very high expectations for his business in the first place. All that he wanted was to preserve the beauty of the old house.

Attracting foreign media

The situation somewhat improved this year, and a few media companies approached him for interviews, including AirAsia Magazine, MAS Magazine, the Japanese news agency, Japanese tour book etc. These interviews have successfully turned The Baboon House into a famous spot at Holland Street.

Song has finally decided on a clear direction for him and the old house.

Besides restoring the house, Song has also learned rattan weaving, cooking as well as drawing over the past two years.

Giant ivy lurking in the house

He has realised his dream of living in an old house, and has named this house "The Baboon House" as he loves the nature like baboons. Besides, he is also impressed by the baboon's strong personalities and playful characters.

He has preserved the giant ivy and green plants inside the house.

All by himself

Song is probably the only person who has renovated a double-storey shophouse over a hundred feet long all by himself without any assistance. Today, he is still going on with his perpetual renovation works and has found a lot of joy doing it.

He started his restaurant without knowing very well how to cook. However, he has put in a lot of effort to learn cooking and has finally been able to work his kitchen efficiently handling four stoves at the same time.

The hamburgers created by him, the Nanyang coffee that has been well received by customers and the luxurious dining ambience have drawn the attention of local and foreign magazines alike.

Low profile

Song admitted that he was an individualistic man, very low profile and self-demanding and these characters have been clearly portrayed in his paintings.

Growing up at Jonker Street, he graduated with an industrial engineering degree from England and used to work as an engineer overseas. He has also worked at his father’s T-shirt factory before.

Song has a shown a strong interest in drawing ever since he was young. He said he used to spend hours drawing when working in Kuala Lumpur. He has never had the intention of selling his paintings which are on display at his shop today except two which have been sold to an Australian and a KL buyer respectively.

Source: SinChew

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Tasty Steamed Fish Head

Do you know that there are more than one cheen yee thau (steamed fish head) stalls in Kuala Lumpur’s Jalan Chan Sow Lin?

As a matter of fact, there are so many makan places that claim that they originated from this part of the city, it’s hard to tell who is who.

For starters, the Chan Sow Lin neighbourhood is a light and medium industrial area.

It is located off Jalan Sungai Besi, south of the city centre.

Some time back, I mentioned about a wantan mee stall which shared its business premises with a car accessory workshop and when it comes to steamed fish head, Jalan Chan Sow Lin is a well-known landmark.

That said, I set out on a lunchtime adventure with my buddy Eddie Chua who said that when he started out as a cub reporter, he used to makan in the area.

“Eh, you know ah, last time ah, I came here and tried out the kepala ikan, it was quite good. But I can’t remember exactly where the stall is,” he said.

Before I go further, there are lots and lots of bloggers including “foodies” who have given some good reviews about Jalan Chan Sow Lin’s makan places.


Seeing is believing and if you do a Google search, there’ll be plenty of surprises.

Okay, so having worked up a good appetite, we jumped into our vehicle and drove all the way from Section 16 in Petaling Jaya to Sungai Besi.

We had GPS navigation but the geographical information was outdated and the said stall had moved.

While we frantically searched for the makan place, I remembered what Michelle, my wife said.


“Aiyah! You all ah! Typical males ah.. Don’t want to open your mouths and ask...”

That thought lingered in my mind and it took a while for me to sum up some courage to ask.

So, we came across a workshop employee and grilled him for some information.

“Ah, this stall ah, moved already la. You try Jalan Tiga, it’s there,” said the mechanic.

With the instruction given, we got to Restoran Bamboo Inn in Jalan Lima.

The giveaway was a banner hung in front of the stall which reads: “Steamed fish head”.

With our rumbling tummies, we decided to give this place a try.

I ordered a plate of sang cheong (small intestines fried with dried shrimps), fan shue yeep (sweet potato leaves) and the chieu phai cheeng soong yee thau (steamed carp head).

Before I go into grading the quality of the food served at this outlet, here’s some information, the Asian carp reared for food in the southern states of the US is considered a pest and invader species.

Okay, so, how good is the steamed fish head?

I would say that the spicy soya paste sauce which was blasted with lard and chee yau char (pork cracklings) made the Bamboo Inn makan trip a memorable experience.

This steamed dish scored a 7 out of 10 on the Samoscale and when the bill came, we paid RM46 for three dishes which puts the steamed fish head at RM22-RM25 a piece.

The sang cheong was also good, but this stall’s fried vegetable needs some improvement.

Bamboo Inn (GPS N 03 06 903, E 101 42 795) is located at the very end of Jalan Lima and opens daily for lunch. If you get lost trying to find this place, better ask because it’s well-known.

There is another fish head place in Jalan Tiga which is said to be the “original” stall, so, here’s more excuse to make another trip to Jalan Chan Sow Lin.

Source: Kuali

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Toilet Bowl Restaurant

Recently, a weird restaurant by the name of the "Toilet Bowl Restaurant" has successfully caused a stir among the youngsters in Melaka. The restaurant is using real toilet bowls for its seats, and large basins as dining tables.

The person-in-charge of the restaurant, Cai Bao-er told Sin Chew Daily this was the first fun restaurant in Melaka and one of the restaurant chain's four branches nationwide.

The first T-Bowl Restaurant was set up in Penang in February 2008, followed by the another two in Sungai Wang Plaza and Sunway Pyramid.

Mistaken for a shop selling toilet bowls

Cai disclosed that the owner of the restaurant, Chen Shi-en was a young man in his 20s when he opened his first restaurant. At that time, he just wanted to set up something queer and suddenly a scene in a movie flashed past his mind of actor Anthony Wong enjoying his noodle sitting on a toilet bowl.

"Chen likes bathroom activities including soaking himself in the bathtub," said Cai.

According to Chen, using the bathroom and toilet is a daily activity of all people and this has prompted him to adopt the theme of toilet for his restaurant.

The toilets bowls used in the restaurant as seats are indeed real toilet bowls! These toilet bowls are extremely gorgeous while the basins are lovely decorated, thus successfully eliminating the foul impressions among the people. There is also a huge water pipe used as a decoration on the wall of the restaurant.

Cai said the restaurant had always been mistaken for a store selling toilet bowls.

Youngsters the main customers
she said the restaurant had managed to lure many courageous young customers to dine there when it first opened its doors in Melaka on Feb 21. And since the opening day, the restaurant has been doing very brisk business ever.

Many customers have also brought along their cameras to snap the funny decorations inside the restaurant.
Most of the restaurant's patrons are young people, and some parents would also bring along their children to enjoy the food there.

T-Bowl

619, Jalan TMR 10, Taman Melaka Raya. (opposite post office)Tel: 06-283 0787

Source: Sin Chew

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RM10,000 For A 180kg Giant Grouper

MALACCA, Saturday 29 January 2011 –A fisherman from Kuala Linggi had recently caught a giant grouper weighted 180kg in the Malacca Straits. He sold the fish to a local Chinese restaurant at RM10,000.

The giant grouper was expected to be served during the upcoming Chinese New Year.

Giant grouper purchaser Luo Guo Qing, 70, said that as the the fish was too heavy, the fisherman and his mates were unable to move it onto their boat. They could only wrapped it in a net and drag it along the return journey.

Restaurant owner Dai Chu Cai, 47, said that after deducted the 30kg of internal organs, its head and flesh still weighted 150kg and if 1kg of flesh was to serve a table, about 150 tables of customers could then taste the giant grouper.

Source: Sin Chew

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Ipoh's Secret

Ipoh's secret: smoked duck and boneless roast duck. You can only find these in Ipoh. It is such a well kept secret that normal Ipoh folk won't know where to buy these.

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How To Make A Powerful Chicken Ginseng Soup

This is a secret recipe given to my friend by her great great grandmother from Penang. You won't find this recipe anywhere else, so take note. This soup will increase your virility, improve your vitality, rejuvenate your body and calm your mind. Some people claim that it can even make a dead man come alive. Yes, its that powerful. However, please note that this concoction is for men only. According to Chinese old wifes' tales, women who drink this soup will grow a mustache, hair on their legs and chests - so beware.

Okay, enough of the small talk. Its very easy to brew this, just follow the steps. These are the ingredients:

• 1 small hak kai (black chicken), cut into 6 pieces
• 50g ginseng, any type (but not tongkat ali)
• 100g fresh Huai Shan (Chinese yam), peeled and sliced
• 50g Tong Sum
• 6 Chinese dried dates
• 1 tabespoon Kei Chi (Red Chinese raisins)
• 1/2 teaspoon salt

Once you got all the ingredients ready, just dump them in a double-boiler pot. Pour in water, cover and boil for 2 hours. While waiting, go watch Astro, walk the dog or do whatever. Once the soup is done, dish it out into a bowl and wait for it to cool for 5 minutes before consuming.

For you guys still drinking sup kambing (local mutton soup) but without results, just try this powerful chicken ginseng soup. Then ask your wife or girlfriend to post comments here. *laughs*

[You can get the black Chicken from a supermarket and the other stuff from any Chinese medicine shop.]

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Winter Solstice Festival In Malaysia

The Dong Zhi Festival or Winter Solstice Festival in Malaysia is celebrated with 'tong yuen' or glutinous rice balls that symbolize family unity.

The Dōngzhì Festival or Winter Solstice Festival is one of the most important festivals celebrated by the Chinese and other East Asians during the Dongzhi solar term (winter solstice) on or around December 22 when sunshine is weakest and daylight shortest. It occurred on December 22 (East Asia time) in 2010.

The origins of this festival can be traced back to the yin and yang philosophy of balance and harmony in the cosmos. After this celebration, there will be days with longer daylight hours and therefore an increase in positive energy flowing in.

Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get togethers is the making and eating of tangyuan (balls of glutinuous rice), which symbolize reunion. Tangyuan are made of glutinuous rice flour and sometimes brightly coloured. Each family member receives at least one large tangyuan in addition to several small ones. The flour balls may be plain or stuffed. They are cooked in a sweet soup or savoury broth with both the ball and the soup/broth served in one bowl. It is also often served with a mildly alcoholic unfiltered rice wine containing whole grains of glutinous rice

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How To Roast Turkey At Home

Chef Lawrence Cardosa of Cantina @ KD demonstrates how easy it is to roast turkey at home for a taste of Christmas.

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Most Expensive Whisky Sold At RM1.43 Million

The Macallan and Lalique set a record for the most expensive whisky ever sold with the sale of its Cire Perdue whisky which sold for £288,000 (RM1.43 million) at an auction in New York recently.

The Macallan 64-year-old in a bespoke crystal decanter made by Lalique, raised the money for charity: water in an auction at Sotheby’s.

Lalique’s one-of-a kind crystal decanter, created using the “cire perdue” or “lost wax” method, houses the oldest and rarest Macallan ever bottled by the distillery, a 64-year-old single malt whisky. The whisky has been on a 12-city world tour since April, and each stop along the way has raised funds and awareness for th chosen charity.

David Cox, director of fine and rare whiskies for The Macallan said: “We have had a phenomenal response to this very special and rare decanter. We are absolutely thrilled with the result of last night’s auction which has smashed the world record for the most expensive whisky ever sold. It was wonderful to experience the culmination of this incredible project which has made its way around the world to raise $600,000 for charity.”

Source: Harpers Wine & Spirit

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Estuary Grouper With Soya Sauce

Fook Hin Bak Kut Teh restaurant at Seri Kembangan specialty: steamed 'loong dan' or Estuary Grouper with soya sauce.

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A Very Expensive Fish To Eat

The Masher fish or colloquially called the empurau or kelah, is not only a favorite game fish for anglers, but also highly esteemed in restaurants in Malaysia.

According to a commercial fish breeder in Sarawak, he sells  an empurau (weighing 1kg-1.5kg) to restaurants at RM600 per kg. For sizes more than 2kg, it is RM750 a kg. The Restaurants in turn sells the cooked empurau at  RM880 per kg to is customers.

The Kelah inhabit both rivers and lakes, ascending to rapid streams with rocky bottoms for breeding. Like other types of carps, they are omnivorous, eating not only algae, crustaceans, insects, frogs, and other fish, but also fruits that fall from trees overhead.

The empurau was found in abundance a few decades ago in the upper reaches of the Rejang River in Sarawak when the river was still unpolluted by logging activities.  As the empurau population in the wild had dwindled drastically, the fish is now sold between RM400 and RM450 per kg. In the early 70s, the fish was sold between RM15 and RM25 per kg in Sarawak.

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The empurau, "忘不了 (unforgettable)" in Chinese, is known as the most expensive fish in the country as its prices can reach as high as RM1800 per kilogram in Kuala Lumpur.  How could the diners ever forget about it ?

A restaurant in Ipoh had also sold an empurau weighted 1kg at RM1300 before.

Generally, the prices of the fish in domestic restaurants are between RM500 to RM600 per kg. However, it still depends on the grade and size of the fish.

Restaurant owner He Weimin told Sin Chew Daily that a diner paid RM1300 for an empurau weighted 1kg at his restaurant before.

He said that a customer also told him that he had tasted the fish at a restaurant in Kuala Lumpur. The fish, weighted 1kg, cost him RM1800.

He said that he bought the fish directly from freshwater fish suppliers in Sarawak. Due to the increase in supply, the prices for the fish nowadays were relatively cheaper than before.

"There are wild and semi-wild empurau and there are also big and small empurau. The prices for the fish vary according to the grade and size of the fish.

"Empurau like a kind a of wild fruit that makes their meat tasty," he added.

Source: Sin Chew 

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What Are These Lizards Doing ?

Picture by Khoo Lye

What are these Biawaks (monitor lizards) doing ?

The Biawak is a very common reptile in the jungles and villages in South East Asia. Biawak curry and deep fried biawak are delicacies at some restaurants in Malaysia.

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The Horseshoe Crab, A Malaysian Delicacy

Although it is not commonly eaten, some Malaysians do eat Horseshoe Crabs and consider it a delicacy. The Horseshoe Crab known as Belangkas in Malay or colloquially called "King Crab" in Malaysia because of its blue blood. Its blood, know to have clinical value, cost RM17,500 (USD5,000) a liter in the US. 1 liter of its blue blood is contained in approximately 115 Horseshoe Crabs.
This exotic dish, usually cooked asam pedas or sambal tumis style, is only available in selective Malay restaurants especially in Johor. The best part is its eggs.

One restaurant that specialises in cooking the belangkas is Belankas Mahkota in Kota Tinggi, Johor. The NST reports this:

Horseshoe crab cooked in curry at the Belangkas Mahkota in Kota Tinggi.
Abdul Hamid Musa with the live horseshoe crabs.
People come from far and wide to enjoy the rare horseshoe crab delicacy in Kota Tinggi. — Pictures by Zain Ahmed.

It is a family business run by Abdul Hamid Musa, his wife Mariam Arif and their three sons.

Hamid of Tanjung Buai, a fishing village in the Sungai Johor estuary, says his customers include locals as well as folk from Kuala Lumpur and Perak.

"The Tunku Mahkota of Johor gave the restaurant its name after eating here in 2005," he said proudly.
Hamid used to serve the dish to his guests at home. And they enjoyed it so much that they told him he should sell the belangkas

So he set up a stall in Jalan Tun Sri Lanang in 2001. From that, it grew into a full-scale restaurant that seats 100. It is open from 10.30am to 2.30pm on weekdays. On weekends, it is closed for Hamid and his family to cater the food for weddings or other events.

Hamid buys his crabs at RM5 each from a local supplier who also exports to Thailand. The supplier gets his stock from the fishermen who catch them off the coast.

"Because I have known the supplier for many years, I always get stock. But still I limit the servings to 25 a day to make sure I have enough for the next day.

"We also serve mussel, clam, snail, fish and chicken dishes, but my customers are not happy if I have to tell them we have run out of belangkas," he says.

A dish of crabs costs around RM10, depending on its size.

The crab must be prepared carefully. If it is not properly cleaned, especially of the faeces, it can cause dizziness when eaten.

Customer Mohd Salleh Abdul Rahman said he likes the dish because he has read that the horseshoe crab has curative properties.

"It's not only delicious, but good for the health, " says Salleh.

Sab ariah Salim, of Kampung Sungai Melayu, Johor Baru, said: "A delicious belangkas meal is rare nowadays. That's why I often come here for lunch with my colleagues. I also like the kampung chicken curry," she said.

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Free Chocolate Buffet

[click to enlarge]

Beryls Chocolate & Confectionery Sdn. Bhd. will having a Free Chocolate Buffet at their factory in Bandar Baru Bangi from Friday 28 May until Sunday 30 May 2010, from 9am to 6pm.

Terms & Conditions
1. The Buffet is strictly for dine in.
2. You can eat all the chocolate that are display for Free (with no wastage).
3. Unfinished chocolate will be charge according to the selling price.
4. Beryl's reserve the rights to change the terms and conditions without prior notice.

Seafood Noodles In Puchong

By Sam Cheong

One of my surprise finds while I was on the food trail has been a Chinese restaurant located in a corner lot in Pusat Bandar Puchong.

I must have driven past this makan place countless times when sending my dogs to a nearby veterinary clinic but never realised until much later that it serves up some great seafood noodles.

The place in question is Restoran WKS at Jalan Bandar 14 and it is not hard to find.

Just make your way to Tesco in Puchong and work your way to a row of shops on the right-hand side of the road.

Added kick: Sliced bird’s eye chili goes well with the noodles.

But, before I get down to the details on the food served there, let me warn you that seafood noodles — especially those that come with freshly sliced Loong Tan (estuary garoupa) meat — are not cheap.

A simple helping of garoupa fillet with fishballs can set you back about RM15 and the bar is raised when you order some choice morsels from the menu.

When I went throught the list, I noticed fish belly, fins and fillet offered as noodle dishes, soup or dry, steamed prime cuts and porridge.

The most expensive item was the steamed garoupa belly at RM60 a pop.

I decided not to venture too deep into my wallet and focused on the cheaper stuff on the menu.

So, that said, I ordered a bowl of mixed seafood noodles at RM12 while my wife had the garoupa fillet noodles at RM15.

The fried fish cake, at RM5 a piece, is highly recommended as a side dish.

On the whole, the noodle dishes served at this makan place are pretty decent but my only grouse was that the food handlers here speak only Mandarin.

Good stuff: The WKS restaurant at Jalan Bandar 14 in Pusat Bandar Puchong.

Since I am not a native speaker of the language, my order was taken with sign language and some broken bits of other Chinese dialects.

At the payment counter, I noticed that this food outlet has been given the celebrity endorsement by several foreign actors.

The most recognisable image on the wall is Hong Kong actor and comedian Eric Tsang Chee-Wai.

Well, that aside, if you are planning to makan at this place, be prepared to bring plenty of cash.

Source: The Star

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The Best Dim Sum In KL And PJ

This is a compilation of the best dim sum restaurants in Kuala Lumpur and Petaling Jaya so you would know where to go for the best dim sum.

Although everyone has his / her own preferences as to the best dim sum places in KL and PJ, these selection are generally accepted as among the best. Although some of these restaurants are top class and are expensive but you can tell by the quality of food and service. Other places are, however, more affordable but they still serve top quality dim sum. A few of these places also offer excellent dim sum buffets. There used to be a few cheap dim sum outlets, but these are rare these days with the dawn of galloping inflation. While there are possibly thousands of dim sum restaurants in the Klang Valley, very few are very good dim sum places. Here are the top 10 dim sum places in Kuala Lumpur and Petaling Jaya:


Li Yen Chinese Restaurant
The Ritz-Carlton,
Jalan Imbi, Kuala Lumpur
Tel: 03-21428000
(This is reputedly a world renowned dim sum restaurant).

Toh Lee Chinese Restaurant
Hotel Nikko Kuala Lumpur,
165 Jalan Ampang, Kuala Lumpur
Tel: 03-27826128

World of Dim Sum
104,106 &108,
Jalan Radin Anum 1,
Bandar Baru Sri Petaling,
57000 Kuala Lumpur.
Tel: 03-90579891, 012-6674215, 016-2263131

Yu Jia Village Seafood Restaurant
Jalan Barat, off Jalan Imbi
Kuala Lumpur
Tel: 03-21439966
(This is also a well known dim sum house)

Marco Polo Restaurant
1st Floor, Wisma Lim Foo Yong,
86, Jln Raja Chulan,
50200 Kuala Lumpur
Tel: 03-21412233
(Marco Polo is one of the oldest Chinese restaurants in Kuala Lumpur, and is one of the very few which has survived the intense competition)

Xin Cuisine Restaurant
The Concorde Hotel,
Jalan Sultan Ismail,
Kuala Lumpur
Tel: 03-21448750

Kam Hin Restaurant
A32, 34, 36, Jalan 1/116B,
Kuchai Entrepreneurs’ Park,
58200 Kuala Lumpur.
Tel: 012-3966881
(Its opposite Sri Desa Condominium at the row of shop houses right after Projet petrol station)

Kedai Kopi Mee Bon
491 Jalan Ipoh
Kuala Lumpur
(Its opposite Public Bank. This is a famous dim sum house in Jalan Ipoh)

Restaurant Yan Yan
No. 233 & 235
4th Mile, Old Klang Road
Tel : 03-79845972
(Its at the traffic lights just before turning into Taman Desa. Its open 24 hours for dim sum)

Restoran Jin Xuan Hong Kong
59, 61 & 63, Jln SS22/19,
Damansara Jaya, Petaling Jaya,
Selangor
Tel: 77296866
(Its on the same row as Maybank)


Honorable mention:

While these Dim Sum restaurants are not in the 10, they deserve an honourable mention.

Ful Lai Dim Sum Restaurant
Bandar Sri Manjalara, Kepong,
Kuala Lumpur
Tel: 03-62747610

Restaurant Million
Batu Tiga, Jalan Ipoh,
Kuala Lumpur
(Its off the main road of Batu 3, Jalan Ipoh. A few rows away from the KFC restaurant)

Zheng He Dim Sum
B-G-06, Jalan SS 6/20,
Dataran Glomac,
Pusat Bandar Kelana Jaya,
PJ, Selangor
Tel: 03-78057479

Wa Yan Dim Sum
10-1, Japan Puteri 1/2,
Bandar Puteri, Puchong,
Selangor
Tel: 03-80632598
(same row as Old Town Cafe)

Please post your comments. Are there any other dim sum places which deserve a mention, please let us know.

How To Make Special Char Quay Teow

I am now going to reveal to everyone my long kept secret Char Quay Teow recipe. This recipe was taught to me by my friend who learnt it from his mother, who inherited it from her Penang ancestors. It taste so good that, according to legend, Sir Francis Light, used to request her great grandmother to fry this Char Quay Teow for official state functions. Ok, so this is actually a Penang heritage food, so take note. Here goes:

Ingredients

* 1 mug bean sprouts
* 1 yellow onion cut into small small cubes
* 2 cloves peeled garlic cut into small cubes
* 6 peeled fresh medium prawns
* 10 peeled cockles (kerang)
* 1 mug Quay Teow
* 3 tablespoons pork lard
* 1 teaspoon oyster sauce
* 1 teaspoon soy sauce
* 1 teaspoon dark soy sauce
* 1 teaspoon chili paste
* 1 eggs, lightly beaten
* Salt and freshly ground black pepper, to taste

Method

1. Mix the oyster sauce, light and dark soy sauce in a small bowl, and set aside.
2. Heat the pork lard in a wok over medium heat.
3. Add the onion and garlic and stir-fry until fragrant.
4. Add the Quay Teow and stir fry.
5. Add the small bowl containing the mix of oyster sauce, light and dark soy sauce into the wok and continue to stir fry.
6. Add chilli paste.
7. Add the prawns and cockles while continue to stir fry the contents of the wok.
8. Add some live cockroaches (kah chuak)
9. Add in the beaten egg, and stir fry...mix the whole damn thing up.
10. Add a pinch of salt and ground black pepper.
11. Mix, mix, mix the contents in the wok.
12. Add the bean sprouts.
13. Stir fry one last round, then serve.

I have discreetly incorporated a secret ingredient into the recipe. Its something you can't buy. See if you can spot what it is.

Good luck and happy cooking.

Please post your comments.

Good Food, Fat Malaysians.

According to a recent article in the Star, Malaysians are getting obese because we eat round the clock.

Four years ago the National Health and Morbidity Survey revealed that 2 out of every 5 adults or 43%, were either overweight or obese.


Malaysian food has also loads of calories.

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Menstrual Blood Vegetable & Nasi Kang Kang Recipe

Last year, Indra Ningsih, an Indonesian maid, was charged in Hong Kong for allegedly adding menstrual blood into her Hong Kong employer's food in an attempt to improve her difficult working environment.

The 26 year old Indonesian maid believed that the vegetable recipe she prepared, with her menstrual blood as an ingredient, would improve her strained relationship with her employer.

She was however caught in the act by her lady boss before she could proceed with her plan...

Read the full story here.

Some southeast Asian cultures believe that virginal fluids, including menstrual blood, have special supernatural powers and is commonly used by individuals and witch doctors in rituals.

In Malaysia, a somewhat related recipe is called nasi kang kang. According to Malay folklore, a woman who feeds her husband or boy friend with nasi kang kang can have absolute control over him.

It is a very easy recipe to follow - no advanced cooking skills are required. You just need patience. The female must squat (kang kang), without panties, over a pot of steaming hot rice (nasi) until the steam condenses at her muff and thighs. The condensed sweat and virginal fluids are then allowed to drip into the pot of rice. The fluids are then mixed thoroughly with the rice and served to the clueless man together with his favorite dishes.

There are many variants to this method. Some people say that it works only if done during a full moon, while others say that a full moon is not necessary.

Some women have reportedly improvised this recipe successfully by using claypot chicken rice. This method is useful for busy career women - just tar pau (take away) the claypot chicken rice from a shop and do the kang kang at home. Mix the damn thing up and serve it to the man.

No need to keep a pet dog, just get a man. A man can be just as obedient after eating nasi kang kang.

Caution: Nasi kang kang doesn't work on all men. If it doesn't work on him, then something bad will happen to you. Take note of this warning.

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