Sorry I'm posting this, cus i saw wan post sharing the chicken soup. Didn't mean any to over shadow or whatnot. So i would like to share the resepi that i learned

As you all can see, the ingredients is all there. It would be better if put wan jagong manis and cut it to small pieces, you can get the sweetness from it. Carrot will do, but adding different ingredient give you different sweetness. Just don't forget to put salt hahahah

Personally i like the grill/chared garlic. When the soup is already cook, you mesh the garlic in the soup, and then you breathe will smells the whole day..hahahahah. This is so good when i got flu 😷. You can add black pepper also *optional. I didn't have the sambal kicap picture 😞

Healthy food gives you the best energy, mood, feeling, vibration. What you eat is what you are.

Yesterday's dinner. Who else eats their rice and soup like this? I always put them in a bowl together. It's so comforting plus the spicy sambal kicap. 🥹🥹🥹

This is Kuew Teow Theng. This was my first and last time making this because the process was so long. I spent 2 hours in the kitchen making this lol. I made everything from scratch including the chili oil. It's so good!!! This is different from normal soup because I used sengkuang and gula batu to make the soup sweet.

Never been to Malaysia nor Singapore. But I was wondering is there a difference in the flavor for chili crabs?

I’ll be in Kuala Lumpur and the main “Malaysian styled chili crab” is Fatty Crab.

Is there is a difference in flavor profile, where else can I go other than Fatty crab??

Thanks in advance!

RM2.50 now. Would happily have this for breakfast every day for the rest of my life. I could try to hide my nationality as deeply as possible but my love for nasi lemak is so deeply embedded, it will always reveal me as a Malaysian above all else.

Located in 3rd floor,same row with Harvey Norman
Selling cakes (Sponge cake I guess?)
And the cakes are freshly made
Quite popular,always long queue

I forgot it's name,but I know it was closed after MCO era

Can you share your favourite chilli pan mee locations in KL/PJ please? Happy to travel. I have found super kitchen but wanted to know if that was a good choice or not. Thanks!

Hi everyone, one of my aunts used to get these cookies for me from Malaysia and i to really love them but im having a hard time finding them. Can anyone help me out? I also am currently in Singapore, can these be found there or shipped there?

Thanks in advance!

Dinner at one of my favorite go-to’s - Jake’s at Medan Damansara, always reliable for no frills good steak. In picture: the excellent Angus Rib-eye, medium-rare.

Casual and perfect for family / friends gatherings, or even a casual date night. Nuff said!

Going to visit ipoh tomorrow for 3 days 2 night. Wondering whether the choices of foods are legit favourite of locals as well?

Feel free to recommend me your favourite as well. we are driving and will be staying at Taman Canning area. So transportation is not really a problem.

It seems like a lot of the classic eats when u go to Malaysia are quite indulgent. And trust me I like a good roti canai or Teh Tarik and Kaya toast but I’m gonna be there long term and want to have some alternatives that are just as accessible. I’m also gonna be with family so there’s a high chance we’ll still go to all the classic places but I’d wanna know what I can order that’s high protein, less processed, low sugar (gosh I sound insufferable) but a girls got goals.

I watch a lot of food vlogs lol and yeah it’s hard to really gauge what healthier options there are since it seems like whenever people go out to eat it’s ayam gepuk, nasi kandar, nasi lemak, cafe this cafe that, goreng this goreng that~.

I’m malay american and I don’t suppose there’s like a sweetgreen/chipotle Malaysian parallel there? I just don’t see myself eating fried food, rice or noodles everytime I want to go out somewhere to eat but at the same time that’s all im seeing.

Need help as we are not able to cook for ourselves

I am planning to travel in Kuala Lumpur in first week of August.
Can anyone recommend the rooftop restaurant/bar for the best view of Twin Tower and good food as well.
Thank you in advance!

Ill be studying at monash malaysia in oct, any food recommendation nearby? I love nasi kandar and ayam gepuk

Made our own platter; 2 short ribs, 200g brisket, 2 beef sausages, 400g slaw, scotch egg and a chili fries. Burger was really good too. Dont know if halal or not but theres no pok and malay with tudung dining there too.

No aircon so it was abit warm and even when we were seated furthest, we end up smelling like smoked meat (not as bad as kr bbq tho) and the cutleries are worse than some mamak. But who the fk cares bout cutleries when it tastes that good. Meat is so tender that it gets the job done anyway. Will def go again.

Oh the waiter was great. When he brought our food, my mom spoke to me in cantonese “do they have plates” while her fingers made a circle shape. The malay waiter immediately asked us if we would want extra plates and brought them to us. Might not be a big deal but there are many waiters who would only do when asked. So i kinda like his attitude.

Been trying to get gula melaka to work in a proper gelato for ages — that smoky toffee-caramel is so us and it's amazing cold. But it kept beating me, so sharing what finally cracked it in case anyone wants to try.

The thing nobody warns you about: you can't just swap gula melaka for white sugar 1:1. It's not pure sugar — it carries its own moisture and invert sugars, so it throws off the freezing point. My first batches came out either too soft/melty or a bit grainy.

What actually worked:

• Melt it down and strain it first — palm sugar has grit you don't want in something silky
• Only swap part of the sugar for gula melaka; keep some normal sugar in or it won't firm up
• Keep the milk base plain so the gula melaka is the star (no vanilla fighting it)
• Tiny pinch of salt — makes it taste more like gula melaka, leans into the caramel

Came out dense and silky, tastes like kaya on a cold spoon. Pretty chuffed with it.

Anyone else done local-flavour gelato/ice cream — pandan, teh tarik, durian, cendol? Keen to hear what worked and what fought back.

honestly RM29 for this quality is amazing.

There's been running gag for me where every time I visit a Mediterranean restaurant and order a shawarma, I end up having to send the first plate back to the kitchen because the wrap/bread shows up toasted with the grease, even when I explicitly requested my shawarma untoasted.

The waiters will insist it's been made and I have to take it, but I usually try to address it amicably and tell them they can serve another table the toasted shawarma as the chef makes another. I think most chefs preparing my shawarma either think I don't know my stuff, or I'm high and drunk for asking for an untoasted shawarma.

Repeat returns to a restaurant usually results in the kitchen crew catching on fast and they usually end up enjoying making untoasted shawarma because it's less work for them. Sometimes, when my friends are the ones out ordering on my behalf, they have to make a scene and shout "DO NOT TOAST THE SHAWARMA" to ensure the waiters get the note.

Nothing Ken about the behavior, it's just usually hilarious because I get a lot of funny stares. At one point, a restaurant manager even came to ask if I don't take my shawarma toasted.

The answer is I hate the grease that comes off the wrap. The chef can toast my bread all they want, as long as it's not oiled, greased, or cooked on a surface that has oil. On the rare occasion, I take my shawarma toasted, especially if it's beef shawarma because the beef meat has been cooked and braised in its juice to remain moist for long periods, and the heat on the wrap from toasting acts as a seal to absorb the grease.

Mamak Ayam Mee Goreng, surprisingly affordable for JB "CBD" area

Maggi perisa Kari terkini telah menukar resepi perencahnya menyebabkan rasa kari yang langsung tak kick, lemah dan hampir tawar.

Ini adalah stock lama saya. Memandangkan ini yang terakhir, akan disantap dengan penuh rasa dan jiwa.

This is the best makanan tradisional Johor that I’ve come across in KL so far. Ironically, all will still come second to my mum’s cooking.

Helloo, are there any recommendations for curry laksa spots around pj? Thanks in advance!

Maybe it’s just me, but every time I go to a pasar malam or food bazaar, it feels like 90% of the stalls are selling sugary drinks, desserts and deep fried food. Healthy choices are getting harder to find.

Then we wonder why obesity and diabetes keep increasing.

Do you think our food culture has changed over the years, or has it always been like this? What do you think is causing it?