REVIEW: E-San Thai Restaurant Ara Damansara

E-San Thai Kitchen,
G-G-3a & 5, Block G,
Jalan PJU 1A/3, Taipan 2,
Ara Damansara
47301 Petaling Jaya,
03 7842 7368
esankitchen@adhomebuilder.com
11am-10pm (closed on Wednesdays)

There are many Thai restaurants to choose from. One reason to reel cow in would be the Sankaya or steamed pumpkin custard dessert. Not many outlets take the time to make this delicate pumpkin. 2 dishes stood out at E-San:

Deep-fried egg – Cow has discovered the all-time Malaysian childhood favourite – telur goreng!! – translated as fried egg. Who would have guessed that something so simple can be discovered in a Thai restaurant?? The egg is crunchy with subtle flavours of oil and sweet fish sauce. Topped off with glistening stir-fried vegetables, this dish is simple and an absolute must try.

Pumpkin custard dessert- The sankaya is satisfactory. Cow, however, must give extra credit to the chef, as he/she has taken the time to put this on the menu and the result is a beautiful wedge of pumpkin with limited holes in the baked custard (if you see more than 50 air bubbles throw it out!). Cow prefers it cold, but the warm custard is smooth and is a wonderful combination with our sweet local pumpkin.

Review: NeroVivo Kuala Lumpur

NeroVivo
3a Jalan Ceylon,
50200 Kuala Lumpur.
Tel: 03-20703120
Fax: 03-20703100
Email: info@nerovivo.com
RM 120 per person with wine

Alessandro Delfanti, Ex-Executive Chef of Tuscan restaurant Castel Monastero by Gordon Ramsey leads the Nero Group Italian kitchen in Malaysia. Something must be good here!

If you’re looking for authentic Northern and Southern Italian food, drop by NeroVivo.  Sheep had a pleasant experience here. The Antipasto Casalingo – delectable strips of Italian cold cuts went very well with freshly baked bread, olive oil, balsamic vinegar and perfectly roasted garlic. Red by the glass - Nero d'Avola IGT Vino Rosso Tenimenti 2006 and white by the glass - Pinot Grigio chardonnay IGT Essere Cesari 2007 is a great and affordable choice.

For main, cow had a simple gnocchi with tomato sauce, mozzarella and basil. The delicate potato-based pasta melts on your palate and the balance of melting mozzarella and the Sugo al Pomodoro Napolitana perfected the NeroVivo experience. So satisfied that there was no room for dessert. Ciao!

Review: Nasi Kandar Yong Suan Coffee Shop Ipoh

2, Jalan Yang Kalsom, 30250, Ipoh, Perak
Tel. No: 05-2544314
9.30am-7pm
RM 6.00 per person

If you think Penang is the only place you can enjoy heart-warming Nasi Kandar, you have to go Yong Suan Coffee Shop in Ipoh town for Nasi Kandar Ayam Merah– translated to Red Chicken Nasi Kandar. 

 

  

The variety of curry gravy in this joint is unique and different from what you’ll find in a cookie-cutter nasi kandar franchise (blagh!). The spices here are mellow, yet spicy enough to make you sigh contently. Here, tender fried chicken stewed in spiced caramel sauce, ladles of curry gravy, crunchy cucumber will sit warmly on a bed of fluffy white rice. The secret is in the spicy chutney paste – a concoction, cow believes, of secret spices, fresh coconut and toasted mustard seeds.

Please go. You will not regret it.

 

REVIEW: Penang Apom With Banana, Raisins and Sesame

Burma Road and found around Penang Island

RM 2.50-3.00

Penang Apom pisang, raisins and sesame (don’t mistake it with the mini fold-over apoms). Apom is similar to the humble pancake.

This somewhat bizarre yet wholesome snack can be described as a crepe gone wild! 2-3 eggs and a light coconut batter is poured on to a paella-like cast-iron  skillet with bubbly margarine. Chunks of ripe local bananas, juicy raisins and toasted sesame seeds are added to form the imperfect shape of Penang’s crepe.

Beauty in the scariest looking snack. Ingenious. Creations like this is what makes the world a little sane.

Review: Geylang Lor 9 Frog Leg Porridge @ SS2

Geylang Lor 9 Porridge @ SS2
Address: 10, Jalan SS2/61, PJ, Selangor.
RM 15 per person

Rain pouring outside? Feeling ill but still got appetite? Head on to Geylang Lor 9 Porridge @ SS2 Petaling Jaya. Geylang is  well-known in Sing-ja-pore for lip-smacking food and the red-light district. It is now the name of a franchise in SS2 PJ - one of sheep's and Mrs. Squirrel's and friends favourite places to feel looooove.

Opt for the dry-chili frog legs in clay pot. Pour the spicy gravy generously over thick Cantonese-style porridge. Vicious bites of dry chili, crisp spring onions and ginger will make your ear drums dance and porous scalp itch with satisfaction. Snap juicy frog legs and ribs between your chopsticks and devour the delicate scallop-like texture of white meat. Oh frog u so sexy…

Review: Review: Restoran Leong Ya Paper Chicken

Bau Kai' (Paper Wrapped Chicken) Balakong
Restoran Leong Ya Indah No 26-28,
Jalan Dagang SB 4/1,
Taman Sg Besi Indah SK 4,
Balakong Sri Kembangan Selangor
GPS: 3.025177, 101.717224
Tel: 0389415942
RM 15-20 per person

It took the herd a ridiculous 3 hours to find this damn place!! But Balakong is not a place this city sheep, squirrel and cow  knows too well…word has it there are two shops, one belonging to a sister, brother, one is better….ok who gives a ****?! Let’s eat!

The crispy fried chicken gives your front teeth a good scrub as it’s so crunchy. Though the well-contained juices spurts into your mouth, the flavour is common. Cow prefers KFC.

Pork curry! A must try. Light, addictive and tender, this lovely stew should be slurped gently, prior to mouthfuls of piping hot rice

The ginger pork stew leaves a beautiful gelatinous gloss on your lips and the beautiful marriage of pork fat, ginger and soya sauce separates the gentle meat strands between bites.

Ahhh the paper chicken. This home-made gravy is thick, boozed with Shaoxing wine and tasty. However, this is a flavor that can be achieved in aunty Ah Leng’s Crockpot (aunty Ah Leng is made-up hello!!). The well-oiled  baking paper makes this dish ‘shiok’ and perhaps traditional, but it’s not something we would loose sleep over.

Review: Geláre Cafe at eCurve Mutiara Damansara

It’s a shame this place doesn’t do much marketing because the freshly-made Belgian waffles and ice-cream can make the moodiest of cows groan! Feel like punching someone? Have a waffle mate… 

Hailing from Down Under, the ice-cream here is made from a special formula…and dammmmn it’s good. Cow and friends topped it off with macadamia, cookies n cream ice-cream and Geláre’s very own chocolate syrup. Your taste buds will be warmed by the vanilla-scented steam puffing out of the  waffles. Just as you think you’ve burned your tongue, the cool and creamy touch of ice-cream will heal your senses.

Review: Famous 'Tai Shu Tou' - Prawn & Beef Noodles

There are 2 branches to this family business. The first & original stall is in Lorong Yap Ah Loy. Opens only for lunch, you will need to get there early to avoid the working lunch crowd. As early as 11am, stacks & stacks of fried noodles & bee hoon would be seen ready for the onslaught of the hungry working pack.The other branch opens for dinner in Kepong. The same family which cooks and serves at Lorong Yap Ah Loy will be serving you here. So the choice is yours to make - which address is closer to home & which time of the day are you hungry for an amazing prawn & beef noodles in smooth egg gravy. Oh yes! All the 3 must order dishes are highlighted in the pictures and there's something you ought to know too - they do not serve rice (although the tender juicy stir fried beef with taugey would be great with steamed white rice).

Review: Weird Charms - Jalan Imbi Barbecue Pork Burger

If you are looking for a local 'berger' (pronounced brrjay if you're French) with a big difference and heart -go to Jalan Imbi Pasar which starts at early morning until late afternoon. A grilled burger on a tooting motorbike: Taste the great texture of light fluffy pork floss, drizzled in tangy chili sauce, fresh crisp local cucumber, and a slice of sweet BBQ pork meat lovingly hugged by a charcoal grilled bun, radiating the warmth of Uncle Winson. Still yummy when cold, tapow for tea time pangs.





Recipe: LAYZEE SANDWICH

Review: Restaurant 'Lai lai Jia' - BBQ Roast Pork & Chicken

Along the road of Jln Peel, Kuala Lumpur, this humble hut of a restaurant opens at 9:30am to a daily long queue of hungry customers until 4pm. Expect make shifts tables & chairs cooled down with several number of standing fans. This restaurant is a must visit for lovers of tender but crispy roast BBQ pork and chicken.

Be ready to queue if you want to order to go or wait patiently if you're lucky enough to grab a seat. Although they are famous for their roast meats, a must try is also the tender & fresh steamed Nyonya Fish -with a generous serve of slighty spicy & tangy gravy to heap on your chicken rice.

Another hard to resist temptation is the pork knuckles simmered in soya sauce for long hours- for that delicate, tear-away, tender meat off the bone experience. And if you're a lover of chicken feet too, this is also a must order.

Just remember - Patience, will get you your heavenly meats! Price is very affordable. Plus! you get to see the cook/owner roasts the meats in the back kitchen.

Recipe: Nuts about Brownie with Macademia Nut

Ingredients

250gm of semi sweet cooking chocolate, chopped.
150gm of unsalted softened butter, chopped
4 medium sized eggs, lightly beaten
1 cup of caster sugar
1 cup of flour, sifted
1 cup of macademia nuts, cut in half. Lots more if you like.
1 tsp of vanilla essence
1/2 cup sour cream

Method

1. Line a 20cm x 30cm pan with baking paper. Preheat oven at 160 C.
2. Melt chocolate in a stainless steel bowl over a pan of simmering water. Place the chopped chocolate into the bowl and allow it to melt halfway without stirring. Remove from heat. Sit the bowl on a kitchen towel and stir until chocolate is smooth. Return to heat briefly if chocolate is lumpy.
Beyond 45 C, chocolate will loose its sheen, burn and become bitter. Extreme heat will also cause the cocoa butter & solids to separate. Also be careful not to have even a drop of water into the chocolate. Water causes chocolate to be lumpy.
3. Add the chopped butter with the melted chocolate until smooth & melted.

4. Beat sugar, eggs, sour cream & vanilla with an electric mixer at high speed for 5 minutes.
5. Then beat in chocolate mixture in slow speed.

6. Then stir in by hand the flour & macademia nuts until well combined.

7. Spread mixture into the prepared pan.

8. Bake for 35 minutes or until brownie forms a crust outside. For even baking always bake brownies on the middle rack. Check for doneness by inserting a toothpick in the centre. Toothpick should come out clean when done.

The recipe above makes about 25pcs.

Review: Restaurant Lan Je Kota Damansara (Steamed Fresh Water Fish)

On weekdays, arrive before 12pm to avoid having to wait for a table. Fast & friendly service, this restaurant serves a simple menu of steamed fish, vegetables, chicken & tofu dishes. The sight of customers having a plate of whole fish each amongst shared dishes of vegetables, chicken & tofu dishes is a norm . Obvious must order: Steamed Fish with a choice of sizes (M) or (L) and levels of hotness (non spicy, medium & burning).  Other recommended dish: Bittergourd fried with egg (even if you never liked bittergourd!). This restaurant is pork free too!

Recipe: Cow's Emergency Tiramisu! 20 mins MAX!

• 500g (2 tubs) Mascarpone Cheese
• 6 eggs separated
• 4 tablespoons of sugar, 1 tablespoon vanilla essence,1 vanilla pod (seeds scrapped out), 1 shot of Baileys
• 1 cup whipped cream
• Coffee: 5 shots of Nespresso (Roma), 1/2 cup water, 1/2 cup Baileys plus 2 shots of whiskey.
• Grated dark chocolate and cocoa powder for dusting
• 4 rows of Savioardi finger biscuits

1. Beat Mascarpone cheese and 6 egg yolks, then mix in  4 tablespoon sugar, 1 tablespoon vanilla essence,1 vanilla pod (seeds scrapped out), 1 shot Baileys.

2. In another bowl beat 6 egg whites until peaks form. If you tip the bowl and it doesn't drop on your head it's good to go.

3. Fold in egg whites and whipped cream into cheese mixture.

4. Dip finger biscuits in coffee and layer in container/glass.

5. Top off with cheese mixture & sprinkle grated dark chocolate . Repeat steps 4 & 5 as many times as you wish.

6. At the last top layer, dust cocoa powder thru a sieve .
7. Refrigerate overnight. If it is really urgent, put in the freezer for 1 hour and serve.

Et voila! Recipe above is good for a party of 10-12 pax.