If you love spicy food, and have been to, or currently live in Kuala Lumpur, you must have heard of the Chili Pan Mee. Original Pan Mee is a type of Hokkien flat noodles that is handmade and cut, then served either in soup or dry with various toppings. Nowadays, machines are widely used to…
Category: Noodles
Cha Soba
There are times I fire up the laptop and open up WordPress but stares at it for hours without knowing what to write. Similarly, there are days, though not often, I’d stare at my pantry not knowing what to cook. I’m blaming the weather (the weather gets a lot of blaming from me I must…
First Attempt on Tonkotsu Ramen
The Ramen craze has well and truly arrived in Kuala Lumpur. Over the last few months, quite a few Ramen joints sprouted, including the infamous Menya Musashi in One Utama (as well as Gantetsu), Hokkaido Santouka in Pavilion and many more. What’s not to love? We are after all a Noodle nation. I’m sure some…
Foochow Cuisine: Zao Cai Fen Gan (糟菜粉干)
As I’ve blogged about Bak Chor Mee which represents half of my heritage (Teochew), it’s only apt that I balance it up with the other half today: Something Foochow. Which is really a subcategory of the entire Fujian (Hokkien) cuisine. There really isn’t much information available on the interweb about Foochow food, but I’m sure…
The Klutz Queen and Bak Chor Mee
This week has been a little bit of a down time for me. Granted, few days of rest following a hectic weekend (2 long gigs over the weekend) is quite therapeutic, if it wasn’t for a fall on Wednesday night which landed me a busted right knee. Kelly and slippery floor don’t bond very well…
Dak Galbi (Korean Spicy Fried Chicken)
Several weeks ago, my friend Louise and I visited a Korean restaurant in Solaris Mont Kiara “Uncle Jang”, which specialises in Dak Galbi. It was my first experience and boy I was hooked. For the uninitiated, Dak Galbi is a dish consisting of spicy marinated chicken pieces, stir fried with various vegetables, plus or minus…
Childhood Favourite: Fried Lao Shu Fen (Silver Needle Noodles)
My grandma is a super cook in all aspect. Growing up, we always have endless supply of food lovingly prepared by her, such as Ang Jiu (Red rice wine) Chicken Soup (she made her own rice wine), Chwee Kueh, Ang Gu Kueh, Kacangma (Chicken dish made with Kacangma herb and rice wine, also cognac sometimes….
Sarawak Laksa
Ahh! I’m on a Sarawak food cooking spree! Unintentionally though, only because my mother brought in some goodies recently. And one of those, was the Sarawak Laksa Paste. Rejoice! Mum’s the best! Sarawak Laksa would probably be the second most named dishes when you mention the Hornbill state. Of course, I could be biased. And…
Home away from home: Kampua Mee 干盘面
Most people who has heard of Sarawak dishes can think of a few: Sarawak Laksa, Tomato Kueh Tiaw and of course Kolok mee, often being referred as the signature noodle dish of Sarawak. Kampua mee is less well-known variety, but pretty much synonymous with the Foochows, just like Kolok mee is to the Kuchingnites, or Wanton…
Korean Sweet Potato Noodles Stir Fry (Chap Chae)
Whoa… totally partied out after last night’s Time Out KL Food Award Ceremony. Will blog about it in due time but before then I still have a few recipes to share. I suppose coming back from a long hiatus means an abundance of long overdue food posts but I promise to keep it fresh nonetheless….
Kelly Siew Cooks 