Category: Food
SeeFoon spends a lovely Sunday afternoon by the sea
I have often heard the name of Kuala Sepetang (Port Weld) mentioned but the occasion has never arisen for me to venture there.
Nasi Lemak (Revisited)
It may be safe to say that nasi lemak is the unofficial favourite breakfast of most Malaysians. With that in mind, it was worth taking a second look and this time we have included the more elaborate stalls which offer a variety of other dishes. The ‘lemak’ comes from the rice cooked with coconut cream [...]
Finger Food – Fish Cutlets
Heat 1 tablespoon oil in saucepan, add mustard seeds and let it splatter. Add in chopped onions, green chili, curry leaves and sauté for 2 minutes. Remove from heat.
SeeFoon’s battle with buffets
Musings on Food By See F00n Chan-Koppen I have always had a love/hate relationship with buffets. On the one hand the quality of food and cooking is often suspect and on the other, the variety of food is so diverse, that one inevitably will find a few items to suit one’s palate. Buffets are where [...]
Luk-luk
If you’re a Malaysian, chances are you’ll love luk-luk. Luk-luk comes from the Cantonese word ‘luk’ which is to boil. So the concept for luk-luk is like steamboat, except that the ingredients are presented on skewers.
Deep-Fried Chicken Wings with Red Fermented Bean Curd
Marinate the chicken wings with ingredients (A) for minimum 5 hours, preferably overnight in the fridge. Dip the chicken wings in beaten egg and coat every piece with a thin layer of Tempura flour.
SeeFoon checks out street corners in Ipoh Garden East
Ipoh is often touted to have more good eating places per square kilometre than most other cities in Malaysia. It is almost impossible to have a disastrous meal in Ipoh – (I know I can hear some of you protesting) – if one goes by certain rules of thumb when being adventurous and walking in to unknown restaurants to try their fare.
Egg Boats Appetizer
Bring to boil the vinegar, water, salt and sugar in a small saucepan. Add the cut carrot & cook for 3 minutes (don’t let it discolour). Remove from fire, cool and drain. Discard water. Use a sharp knife and cut each egg length wise into 6 equal wedges. You should get 24 pcs. Scoop out the yolks. The whites should resemble boats.
Laksa Lemak
Laksa Lemak is not as ubiquitous as its cousin, the laksa asam. One would be hard pressed to find a stall around the corner. It is more popular down south in Johor, or even further down south, in Singapore. In Ipoh, it is also known as Siamese Laksa. Although varying in preparation, the soup or [...]
SeeFoon dishes out her dragon favourites
By See Foon Chan-Koppen As I welcome the year of the Dragon, I can’t help wondering what unexplored taste treats await my ever eager palate in the coming twelve months. Yet the memories of past food explorations linger in the recesses of my mind, ever ready to spring into active service whenever a particular food [...]
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