Jalan-Jalan Cari Makan

mumuchi wrote:itu satay ismail wa dah lama tak try...ada dalam 4 -5 tahun fasal time tu mungkin Pak Mail dah bye-bye dah..so mutu ada jatuh...tapi tengok komen sekarang macam dah best balik..

satu lagi satay konon pemes area keramat satey mulia kat pulau tepi menara celcom tu..tapi again indah khabar dari rasa...

ok next time wa kat keramat au wa cari itu satay seri melaka..kak ina ko tau kot fasal ini kawasan jajahan dia...

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

mumuchi wrote: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?

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:

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."

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

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...

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

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