Haven @ Hulu Langat, Selangor

Haven
Lot 1A & 1B, (Look Out Point),
Pusat Pelancongan Menara Tinjau,
Jalan Ampang-Hulu Langat,
Bukit Langat, Hulu Langat,
Selangor.
Tel: 019-773 8965 - Thelis
Business hours: 11am to 2am daily.

Spicy ChickenMamak Mee SpecialShrimp Alfredo Spaghetti Tom Yam Gung

Thanks to Esther Chandran

Traders' Food Shop @ Avillion Admiral Cove, Port Dickson

Traders' Food Shop
Avillion Admiral Cove
Batu 5 1/2, Jalan Pantai,
71050 Si Rusa, Port Dickson.
Tel: 06-647 0888
Business hours: Breakfast (7am-10.30am), lunch (noon-2.30pm), dinner (6.30pm-9.30pm).

Nyonya chicken curry

Baked red snapper, marinated and cooked with ground spices and fresh herbs Portuguese style

Pasta olio with beef roulade

Rating: 7 /10

Thanks to Chitra S Nathan

Sago Pudding

Ingredients

300g sago, soaked overnight
200g gula melaka or palm sugar
200ml coconut cream/ freshly-squeezed coconut milk
1 teaspoon of salt

Method
Boil a huge pot of water. When the water is at rolling point, quickly add the sago and stir briskly. Stir continuously or else you might find the sago clumping together. When the sago pearls are translucent, pour the mixture into a huge sieve and wash under cold running water to remove the starch. Pour the drained pearls into a bowl or into individual containers and chill. In a small saucepan, add about 1/3 cup of water to the palm sugar and cook over a small flame until the sugar dissolves. Continue cooking for another five minutes to thicken the sugar syrup a little. Strain to remove impurities and chill. Just before serving, if using coconut cream, add about half cup of water to the cream and microwave for about 30 seconds. To serve, pour the palm sugar and coconut milk over a portion of sago pearls and enjoy.

Thanks to Faridah Begum

Nasi Goreng Budu (Fried Rice with Anchovy Essence)

Ingredients
3 cups rice ( preferably overnight rice)
Leftover chicken, shredded
50g garden peas
6 shallots, sliced thinly
3 cloves garlic, minced
3 tablespoons tomato ketchup
1 tablespoon chilli sauce
2 tablespoons budu
3 eggs, make into omelettes and slice thinly
2 stalks spring onions
1 stalk coriander leaves
2 tablespoons vegetable oil
Pepper for seasoning.

Method

Mix the tomato ketchup, chilli sauce and budu in a bowl. Heat the oil in a wok and saute the shallots and garlic. When fragrant, add the shredded chicken and fry until the oil surfaces again. Add the mixed sauces and let it simmer until the oil rises to the surface. Add the rice and peas and fry until all the ingredients are well-mixed. Maintain a moderate flame and keep frying the rice until it is a little dry. Add the omelettes, spring onions and coriander leaves and switch off the flame. Serve with lots of greens such as four-angled beans, cucumber, thinly sliced long beans, basil leaves and other Malay herbs that are available. If the rice is not salty enough, then add a little budu. Serve a side dish of budu with thinly sliced shallots and birds-eye chillies with a dash of lime juice for added kick.

Thanks to Faridah Begum

Pumpkin in Light Coconut Cream

Ingredients
1 pumpkin, cut into 3cm squares
A handful of dried anchovies, washed and drained
6 shallots, sliced thinly
3cm ginger
4 cloves garlic
2 stalks of lemongrass, bruised
Salt to taste
1 cup coconut cream
2 cups water

Method
Pound the ginger and garlic together until fine. In a pot, put the coconut cream, water, pounded ingredients, dried anchovies and shallots. Add salt to taste and let the mixture simmer until it comes to a boil. Lower the heat and let it continue to simmer for another minute or two. Add the pumpkin, and stir carefully. Cook until the pumpkin is tender and serve.

Thanks to Faridah Begum

Kopi Oh! @ Petaling Jaya

Kopi Oh!
No. 20, Ground Floor,
Jalan Tengah, Petaling Jaya.
Tel: 03-7960 2292

There’s another kopitiam outlet in town, and it comes with the tagline ‘Kopitiam with a new kick’.

Chicken Slicer French ToastHainanese Chicken Chop

Rating: 6.8 /10

Pulau Tikus Market @ Pulau Tikus, Penang

Pulau Tikus Market
Jalan Pasar.
Open 5pm till late.
Traders’ days off vary.

The Pulau Tikus wet market is one of the best places to head to for dinner if you are clueless as to what to eat. There are some 20 stalls offering a plethora of goodies such as mamak mee goreng, char kway teow, asam laksa, duck kway teow soup and char kway kak (radish cake).

The lok-lok, or steamboat, is very popular. With over 30 types of skewered items such as cockles, quails’ eggs, prawns, squid, fish balls and meatballs, the stall attracts a huge crowd every night. Just dip your skewer into the pot of boiling water , then pour the sauces – chilli, sweet bean or peanut sauce – over the cooked items.

The chai kuih with a choice of yambean or Chinese chives as a filling is also popular. The steamed dumplings can also be lightly pan-fried. The char kway kak at Stall 17 (open from 7–11am) has a steady stream of loyal customers; its regular patrons include wives of ministers and other state officials. The crowd is at full strength around 8pm, which is when the market acquires a festive atmosphere.

Rating: 7 /10

Thanks to Food Street