Bukan dia otw back ka?

rasa dia dan anak2 balik dulu dan duk kem subang..malam tadi terbang..

marc_zman wrote:

mumuchi wrote:

wa dah agak dah..so ini lepas roundabout restoran johor tu ya..sedap betulka fasal nama macam satay melaka.....sedap ke..........

lupa mau tanya.. apa beza satay melaka ngan kajang + lain-lain spesis satay?

dari pengalaman wa..rempah ratusnya fasal semua based on satay jawa ie satay berempah dengan kuah kacang...tapi satay padang/bali etc lak berbeza dari penyediaan dan cicahnya..

hah meh tanya mike balik..apa beza satay muor ngan satay kajang?

aku pun tak tau nak confirmkan satay melaka ke idak,,,tapi yang biasa beza sebenarnya kat kuahnya...ko tak perasan ke satay kajang ja biasa ada sambal kat kuahnya, kat muor hitam pekat sikit dan kat utara biasa pedas manis sikit...ikut pengalaman wa ler,,

hehehehe wa tengah tunggu bila lak orang seberang mau kecoh2 satay kajang claim satay jawa bawah nama satay kajang kui kui kui..

Quote :

Malaysia in a bowl

By THANUSHA DEVI | news@nst.com.my

EVERY STATE HAS ONE: Laksa listed as food 'to try before you die' by web newspaper





Asam laksa is made up of ingredients from the different cultures of Malaysia. Pic by Chan Wai Yew

KUALA LUMPUR: CALL it "curry laksa", "asam laksa" or "laksam", images of the steamy bowl of noodles soaked in gravy would likely have most people's mouths watering.

Laksa has been hailed as an iconic Malaysian food as it represented 1Malaysia food best, said local food experts and chefs.

The noodle dish was also listed as one of the "10 foods around the world to try before you die" by online newspaper The Huffington Post recently.

The listed foods included masala tosai from India, the Peking duck from China, and Japan's teppanyaki dish.

Here's how The Huffington Post, in its United States edition, described the curry laksa: "Malaysia's king of soups is a spicy, tangy, coconut-creamy soup packed full of noodles, seafood, fish sticks, puffed tofu, vegetables, a hard-boiled egg, coriander and chilli sambal."

The article acknowledged that the two variations of the dish, curry laksa and asam laksa, were modified according to the states.

Celebrity chef Datuk Ismail Ahmad, or popularly known as Chef Ismail, said the succulent dish had the best ingredients from the different cultures in Malaysia.

"With noodles from the Chinese , 'asam' from the Malays, and spices and 'masala' from the Indians, it is one of the best manifestation of our diversified culture,

"For example, the curry laksa is served differently in northern states by adding fried brinjal and long beans, whereas in other places, king prawns, shreds of chicken breast adorn the ceramic bowl," said Ismail.

The asam laksa is made up of translucent rice noodles submerged in fish broth, which also varies according to its locality.

In Johor, the laksa broth must be made from wolf-herring (ikan parang) where its many small bones would be crushed together and sifted to get the juice.

Kuching-born chef Yusmadi Basri said Sarawak laksa was unique as they used a special paste made from herbs and spices only found in the state.

"Even the gravy is made with water from boiled chicken or prawn for sweet flavour, and then mixed with light coconut milk."

Associate professor Chef Zamzani Abdul Wahab said the versatile dish was always modified according to the local tastebuds.

"In Terengganu, they used sardines to make the broth sweeter, as they liked their food sweet.

"Laksa Perlis would have slices of eel meat together with the unique twist of cashew shoots added in.

"Interestingly, laksa, which has many different ways of serving, can be likened to the people of Malaysia -- each of us are unique, but all are hailed as Malaysians."

marc_zman wrote:

Quote :

Malaysia in a bowl

By THANUSHA DEVI | news@nst.com.my

EVERY STATE HAS ONE: Laksa listed as food 'to try before you die' by web newspaper





Asam laksa is made up of ingredients from the different cultures of Malaysia. Pic by Chan Wai Yew

KUALA LUMPUR: CALL it "curry laksa", "asam laksa" or "laksam", images of the steamy bowl of noodles soaked in gravy would likely have most people's mouths watering.

Laksa has been hailed as an iconic Malaysian food as it represented 1Malaysia food best, said local food experts and chefs.

The noodle dish was also listed as one of the "10 foods around the world to try before you die" by online newspaper The Huffington Post recently.

The listed foods included masala tosai from India, the Peking duck from China, and Japan's teppanyaki dish.

Here's how The Huffington Post, in its United States edition, described the curry laksa: "Malaysia's king of soups is a spicy, tangy, coconut-creamy soup packed full of noodles, seafood, fish sticks, puffed tofu, vegetables, a hard-boiled egg, coriander and chilli sambal."

The article acknowledged that the two variations of the dish, curry laksa and asam laksa, were modified according to the states.

Celebrity chef Datuk Ismail Ahmad, or popularly known as Chef Ismail, said the succulent dish had the best ingredients from the different cultures in Malaysia.

"With noodles from the Chinese , 'asam' from the Malays, and spices and 'masala' from the Indians, it is one of the best manifestation of our diversified culture,

"For example, the curry laksa is served differently in northern states by adding fried brinjal and long beans, whereas in other places, king prawns, shreds of chicken breast adorn the ceramic bowl," said Ismail.

The asam laksa is made up of translucent rice noodles submerged in fish broth, which also varies according to its locality.

In Johor, the laksa broth must be made from wolf-herring (ikan parang) where its many small bones would be crushed together and sifted to get the juice.

Kuching-born chef Yusmadi Basri said Sarawak laksa was unique as they used a special paste made from herbs and spices only found in the state.

"Even the gravy is made with water from boiled chicken or prawn for sweet flavour, and then mixed with light coconut milk."

Associate professor Chef Zamzani Abdul Wahab said the versatile dish was always modified according to the local tastebuds.

"In Terengganu, they used sardines to make the broth sweeter, as they liked their food sweet.

"Laksa Perlis would have slices of eel meat together with the unique twist of cashew shoots added in.

"Interestingly, laksa, which has many different ways of serving, can be likened to the people of Malaysia -- each of us are unique, but all are hailed as Malaysians."

laksa dan asem diklaim oleh malay? dasar maling! kamu telah mencapok makanan kami yang berasal dari lambok!

Wa baru terbaca arini pasal citer satay ni... memang ngidam dah ni... tak per, tak lama lagi wa balik.. Anyway en marc and en muchi, wa belum balik lagi. anak2 ajer yang balik. Mau order kuih raya kaaaa?? hehehehe, kalau beg wa tak penuh, mmg nak buat kuih raya dari sini bawak balik Malaysia sanaaaaaa...

salam kak, jumaat lepas sy makan satay kat pulau depan Menara Celcom, mmg terbaikkk, besau2, lagi terbaik coz kawan banjer, huk3

venez wrote:

salam kak, jumaat lepas sy makan satay kat pulau depan Menara Celcom, mmg terbaikkk, besau2, lagi terbaik coz kawan banjer, huk3

menara celcom kat keramat tu ke? alamat, akak balik bulan puasa laaaa. dalam kepala otak ni macam2 menu dah bersusun tapi kena pulak bulan puasa daaaa...

harleena wrote:

venez wrote:

salam kak, jumaat lepas sy makan satay kat pulau depan Menara Celcom, mmg terbaikkk, besau2, lagi terbaik coz kawan banjer, huk3

menara celcom kat keramat tu ke? alamat, akak balik bulan puasa laaaa. dalam kepala otak ni macam2 menu dah bersusun tapi kena pulak bulan puasa daaaa...

kt jalan tun razak, depan opis sy TH Selborn...

Dulu aku rasa aku pernah post yg aku terbaca nasi padang capitol cafe jln tar nak tutup. Ahad lepas lalu situ bukak lagi rupanya. Silap pagi kalau idak aku dah tapau balik buat berbuka.

apa yang menarik situ bos?

Nasi padang old school bro daun pisang. Rojak and mee rebus mamak pun sedap

wooooo, menarik2

tidak bertanggungjawab kalau air liur meleleh hehehe! lupalak mee cina halal pun ada

Salam semua.

Pergh marc pagi2 sudah kasi laporan..kalau Yip baca mau dia nanges.

Er itu nasi ambang boleh habes ka..wa tak leh tau..itu masak merah ada pedas sikit bagi wa. Tapi oklah banding ngan nasi ambang lain yang wa dah jumpa...lagipun wa bukan tekak johor..so tak leh komen lebih2...

Lepas ni mau try dia punya nasi lemak ngan ayam penyet..

tapi heran lak aku ko tak kasi review kacang pool....ke ko buat jadi kacang biliard kui kui kui

marc_zman wrote:

mumuchi wrote:

Salam semua.

Pergh marc pagi2 sudah kasi laporan..kalau Yip baca mau dia nanges.

Er itu nasi ambang boleh habes ka..wa tak leh tau..itu masak merah ada pedas sikit bagi wa. Tapi oklah banding ngan nasi ambang lain yang wa dah jumpa...lagipun wa bukan tekak johor..so tak leh komen lebih2...

Lepas ni mau try dia punya nasi lemak ngan ayam penyet..

tapi heran lak aku ko tak kasi review kacang pool....ke ko buat jadi kacang biliard kui kui kui

mana ada wa amik kacang pool.. wa beli 2 jer.. laksa johor sama nasik ambeng.. tgk2 gak kalu ada botok-botok tapi tarak maaa

ingat ko borong semua dan balance buka buat sahur..er tak cakap pun fasal botok2...tak tau la kut regular menu ada..kitaorang memang cadang lepas raya nak cuba restoran dia pulak..