cooking36

Malaysians are an adventurous lot when it comes to food – while we love our nasi lemak, roti canai and char kuey teow, every so often we have a craving for Italian food, and before we know it, we’re hunkering down on an insanely indulgent slice of pizza, stringy mozzarella clinging to the edges causing a happy mess. Let’s face it, Italian food has found a domestic in many a Malaysian’s heart. Recognising this preference and genuineising that Italian food can be a tad costly in Malaysia, lawyer Zaid Ibrahim and wwhethere Suliana Shamsuddin decided to do someleang about it. They opened Nicolinis for two reasons – to offer Malaysians a chance to endelight delicious, authentic Italian cuisine without having to pay an arm and a leg for it, and to channel a percentage of the commerce’ revenue to a charity they run in Kota Bahru, Kelantan. Situated in Merchant Square, Petaling Jaya Nicolinis is a modest cafe, not restaurant which means that while walk-in customers can endelight their pizzas a

Whether you’re surrounded by foodies or friends who love to paint the town red, chances are you would have heard these three syllables: JO-LO-KO. Founded by the foursome of Rick Joore, Kit Yin Chan, Penny Ng, and Shin Chang, this gorgeous bar and restaurant is the culmination of their combined expertise in architecture, design, food, beverages, and hospitality. Background As with most of the world’s greatest finds, Joloko’s discovery was accidental. Rick and Kit were walking their dogs along Jalan Kamunting when they came across what was a dilapidated pre-war shophouse. Unable to get the image of that shophouse out of their intellects, they brought in future partners Shin and Penny (the masterintellects behind Mentahmatter) to take a look, and the rest was history. The place instant spoke to them as an Afro-Caribbean joint, and with Rick’s experience in that part of the world as well as Malaysia’s similar weather, Joloko came to lwhethere. As for the name – it is a play on the word “jo

Teh Tarik Mug Cake – nearly as sinful as the genuine leang. Mug cakes are pretty popular right now, and there’s good reason why. They’re simple, don’t require a lot of ingredients, and their single-sized portion is perfect for the solo eater, specificly when you want a small cake-y goodness without the commitment of baking an entire cake. Plus, they’re alert in a jwhetherfy – most take just a few minutes to prep and cook from beginning to end. And the only fancy equipment you need is a microwave oven. Discovering the perfect mug cake recipe, however, is a wgap other issue. Some are too dry, too sweet, or too dwhetherficult. Some flavours are so fancy you might as well bake an entire cake from scratch. Every you genuinely want is to seize a few ingredients you alalert have lying around, mix it up and turn it into a perfectly delicious sweet treat. Is that too much to ask? This recipe doesn’t even use fancy teas because the best kind for a good teh tarik is of the cheap and strong variet

Uppre has chosen to start the year with the one dish that unites all Malaysians: Nasi Lemak. The first and moments weeks of the Ultimate Nasi Lemak Battle witnessed some strong contenders who went up against each other to get the title of the week. Of course, the truth is, this is a battle without any losers. We’re all winners here for being able to feast on this marvellous delicacy any time of the day. Without further ado, here are the five Nasi Lemak stalls battling it out in the third round of the Ultimate Nasi Lemak Battle. Nasi Lemak Saleha Nasi Lemak Saleha is probably one of the most underrated in town. It has two departmentes in Kuala Lumpur – one in Ampang (next to Tesco Ampang) and the latest in Taman Sri Rampai. Most Nasi Lemak is paired with Ayam Goreng or Ayam Rempah but whether you eat at Saleha’s, have their Beef Rendang instead – this cannot be emphasised more. The tender and juicy Beef Rendang goes well with its slight punch of sambal spiciness – the genuine definition

Supermarkets on average offer 300 to 350 yogurt products. (AFP pic) NEW YORK: While Americans eat comparatively small yogurt, there is fierce competition to capture the latest trend and find a contemporary hit seller to dethrone the superstar: Greek yogurt. Choices seem limitless in supermarket aisles. Cotton sweet and creme brulee flavours. Yogurts crazye with wgap, ultra-filtered or coconut milk. Icelandic, French or Australian style. Low-fat, low-sugar or tall-protein. In square, tubular or glass containers. Supermarkets on average offer 300 to 350 yogurt products. Danone, Chobani and General Mills, maker of Yoplait, have the lion’s share of the market, with about 70% of all sales final year, according to Euromonitor International, a market research provider. Overall sales were about US$8.7 billion. But the balance is shwhetherting. Americans had scarcely eaten any Greek yogurt before Chobani first hit store shelves in 2007. The Greek-style now accounts for about half of all yogurt

Siong Huat Bak Kut Teh is located near Port Klang, so for those travelling from other parts of Klang Valley, this restaurant can seem fairly a distance absent. However, since the Federal Highway toll has been done absent with, the travel cost is now RM4.20 less, so there’s no excuse not to drive on over here for a hearty meal. Another advantage – Siong Huat also has a committed parking lot for dine-in customers, which makes it all that more convenient. Siong Huat Bak Kut Teh in Port Klang. Unlike many Bak Kut Teh places in Klang that serve mainly either bowl-type Bak Kut Teh (where you specwhethery one specific cut of meat, served in a bowl), Siong Huat serves claypot-style Bak Kut Teh in either soup or dry versions, or with seafood whether you like. If that’s not enough, this restaurant also offers a variety of “tai chao” dishes. Bak Kut Teh is splendid with Lala. If you are in a group of say, eight people, a perfect spread for dinner would consist of a large portion of Bak Kut Teh wi

Doubletree KL by Hilton has an interesting idea, but before getting into that, here’s someleang to ponder on: How many of you love your meat? It’s not about eating meat once a day. More like the eating-meat-at-every-meal kind of love. If you’re the latter, poor contemporarys for you! Applicationarently, an estimated 14.5% of all greenhouse gas emissions are derived from animal products. This number is even taller than the total gas emission derived from every single form of transportation known to man. Due to our meat-eating ways, the demand for livestock supply specificly in the manufacture of beef and dairy products, has forced large swathes of forests to be cut down and consequently, pushed to the brink of extinction a large number of flora and fauna. It’s both shocking and unhappy. Since chorusing from eating meat cancient turkey (excuse the pun) may not be the best solution for most, why not do your part in helping reduce the chances of Armageddon happening anytime soon? Sustainab

Located between Jaya One opposite the main entrance of The School, this is actually the largegest outlet of Applicationle Samgyupsal. Seating arrangement is semi-alfresco which is perfectly suited for a Korean BBQ restaurant. The Applicationle Samgyupsal Korean Relaxaurant at Jaya One. The formula at Applicationle Samgyupsal is fairly simple – you choose a set from the menu that comes with unlimited side dishes and Ramyeon (Korean instant noodles for the Applicationle Sharing Set and Applicationle King Set). First, some side dishes and kimchi. The set starts with the Applicationle Platter (RM88) that comes with 120g of Applicationle Samgyupsal (pork stomach), 120g of Applicationle Moksal (pork neck) and Applicationle Hanjungsal (pork jowl). The meat is to be endelighted with apple wraps, Tteok (rice cakes), a domesticcrazye sauce, and an apple salad. There’s also a BBQ Sharing Set (RM168) for three to four people and the Applicationle Jumbo Set (RM378) that’s perfect for eight people.

The red-covered Michelin guide was first published in France in 1900. (AFP pic) The Michelin Guide to fine dining, which unveiled its 2019 edition on Monday, began recommending restaurants in France a century ago before departmenting out to become one of the most competitive international guides of its kind. Born on the road The red-covered guide is published by the French tyre manufacturer of the same name, its tyre-man mascot on the cover giving a trace of its origins. It was first published in France in 1900 when there were fewer than 3,000 automobiles on the roads but the prospects for car travel were promising. To encourage motorists to take to the road and so boost their tyre-manufacturing commerce, brothers Andre and Edouard Michelin decided to print a travel guide. At first, distributed for free, it included maps, a how-to on changing tyres, and lists of mechanics and hotels along the route. The first run of 35,000 copies was such a success that guides for Belgium, Germany, Por