Luck Kee Seafood Restaurant - (Taman Paramount, Petaling Jaya)

For those of you who love travelling and to those who have been constantly doing it, I am sure you will agree with me that travelling gram is a far much wider scope than rainbow colors. Indeed, I am with you guys. I sincerely love travelling, I can't agree more that travelling has and will always broaden my thinking wings. So many countries awaiting lined on my list, hopefully, I can slowly and surely tick them off. Of course, I won't deny that money is without a doubt the router for travelling pop-ups, especially to across and far out from your continent. I am, believe me, definitely saving. Nevertheless, I have already Instagram captured-gripped a  couple of countries (Korea, Sapporo/Hokkaido & South Africa), which in return has widened my palates to various types of cuisines. Some fared quite right, others must be booted out. Whatever said, for a typical born and bred Malaysian like me, I will firmly stand firm with my opinion that there is no better food from any part of the world except from my country. For a fact. Whether you agree or not, it won't make a difference to me. I care less. I give a damn because there is definitely something magical about our Malaysian cuisine (Melaka - Jonker Walk Part 2  & Part 3). Technically knocking aside every other from elsewhere, our Malaysian food does pack major, either big or small punches of heavenly flavours.  

Kayra Kerala Cuisine - Taman Tun Dr Ismail (Kuala Lumpur)

When the main stream media propositionally sensationalize and positively blow flying high up big soap bubbles on restaurants, I bet most of us tend to get carried away with it. Okay, I’m not any better. I make it a point to read most of the printed media food reviews and then, I’m akin on roller blades in wanting to try out the restaurants too. If I am not mistaken, a year back I read about Kayra Taman Tun and from there on, this Kerala restaurant has been sashed in my spilling over pending list of food venture. But as usual, what I look forward to and where I actually end up is the ball juggling game of my life. Instead of heading to Kayra in between the year, I actually ended up at the real-deal-real-time Kerala (Kerala Day 4 & 5) where I truly indulged in their highly spoken about cuisine. Thumbs up. Kerala food won my heart big time. Fresh water/sea catch, freshly grounded spices and generously loaded with fresh coconut milk and coconut oil. 

Restoran Meng Kee - Old Klang Road (Kuala Lumpur)

I agree. I must actually. It is true humans as well as animals are living longer than ever. I do get the picture and I also get to see the pictures of healthily fluffy, furry, fiery or "all-in-one" hyper active dogs and cats daily on social media. Sure, animals shouldn't be denied "Stylo-Mylo" grooming at pet salons, simultaneously, dogs, cats and snakes must lovingly be fed with healthy home cooked food. Better be. Otherwise, animal rights activists will haunt down the pet lovers. Nevertheless, going by the love book of nava-k, just wondering whether the same is applicable to outwardly human inwardly animal human and 100% human-people. Happily or sadly though, millions of likes are for eating out more often, for eating-pampering on social media and for stress which is tail-gating akin the vrooming car drivers also due to constantly laptop staring-up at work and home, and looking down at hand-phone socializing web. 

Khuntai Authentic Thai Restaurant – Banting, Klang

Hoopla-hop-hula-hop family wedding finally was over and done (Indian Fashion Trends For Ladies In Their 50's). Phew! What an Indian live show to a grand wedding and also who is richer than art thou. Least expected next was the "thank you all" appreciation family dinner. Sure, why not? We were free, so, we hopped into the back wagon of car pooling to rock and roll once we hit the long stretch of sinking up and down pothole inner road on this raining day while glimpsing at the squatter living on both sides. Squatter living it may be, still, we shouldn't underestimate these people. Nice big cars parked in their open to all compound, but I won’t encourage you to compete with them by driving your sports car to Khuntai. A fat car repair bill may be awaiting due to the condition of the road. Therefore, I suggest you load the whole family on a pick-up truck or lorry for the akin a roller-coaster drive before parking in front of Khuntai or take a turn to park further inside. 

Poondu Thakkali Rasam/Garlic Tomato Rasam

Rasam (Pineapple Rasam & Pepper Garlic Rasam). I can talk and talk about rasam till the cows come home. Believe me because, like I have coughed out many a times, rasam is our favourite (Rasam - Home Made Rasam Powder). In fact, at least twice a week and these days, instead of making twice, I make once a week and store in the fridge. Why not? Who told you, you can't store rasam in the fridge for a few days? After all, rasam is meatless (Nandu Rasam) and its all about spices and the rest of the customary ingredients? Also, how different can a rasam be? Unless of course, you want to take rasam to sky level by coining the various types. Not me though. Enough (Mor Rasam, Egg Rasam & Instant Rasam). Enough of even taking my cooking to a higher level and rasam which is in my fridge, oh, I actually freeze in smaller portions, is then brought out for warming up for our next meal. Thereafter, I just do the topping. Topping like frying fish or making a stir fry veggie, and our meal is ready. Poondu Thakkali Rasam/Garlic Tomato Rasam. I suppose the nearest door to another version. Of course, we don't compromise on its quintessential tastes. Sourness, and tadbit of heat, and rasam definitely is our healthy, nutritious and nourishing to our body Indian soup.

Gather Gather Kitchen - Kota Kemuning, Shah Alam

A true and true food connoisseur won’t mind travelling the distance for good food. Distance again of course is debatable. A few miles, a thousand miles or millions of miles, in all fairness, really, it depends on you. Basically, you call the shots. While you are still at figuring out the number of miles for your next meal, how about a trip to the heart of Kota Kemuning, specifically to Gather Gather Kitchen? Hi there, hello everyone. Welcome to my territory. The once boring, sleepy and lifeless township I regretted moving in 13 years ago and where I almost went mad as well. Well, except for coffee shops, McDonalds and a few cafes, nothing much to speak about Kota Kemuning. Oh, maybe, perhaps, I must also mention that Kota Kemuning was or is still perceived as the ground for the rich and famous. Actually, I don't think so. Its perception. I don't live in a bungalow, not even a semi-d, neither do I crazily speed around in a posh car. 

Moom Sabai Restaurant - Taman Bayu Perdana (Klang)

Indian food again for dinner (A MuthuHouse of Briyani)? Nooo! Of course not. Impossible (more at Hua Xing Restaurant). Thai food at the close by Moon Sabai Restaurant, also, a familiar ground for my friend we agreed should be the take. Absolutely (Thai Thai Sunway), anytime for the truly loved quintessential Thai flavours (Thai Green Crab Curry & Thai Laksa),  thankfully the route to Moom Sabai was not through the massive jam across the shop lots on this Friday late evening. But, quite frustrating it was driving via the inner roads haphazardly double parked almost all the way from the apartments behind. Anyway, instead of the typical Malaysian mentality of double parking albeit availability of parking further up, we somehow carefully maneuvered to the nearest parking spot. 

Ticklish Ribs & 'Wiches - Sea Park (Petaling Jaya)

It's still as good as ever to your senses in Ticklish Ribs & ‘Wiches. Ambiance still a fit perfect, clean and well maintained, and I doubt if I noticed any changes to their facade. Maybe yes or maybe no, sincerely, I don't think so, everything, believe me, obviously is pretty much as welcoming as before in Ticklish Ribs & 'Wiches. As far as I know also, their signature dishes, without a doubt, are making a lasting impact on every other customer. Each one of it is notably growing as a stronghold fort and my favourite, faithfully mine BBQ Ribs is definitely amongst them. My biggest babi mission on this day was none other, except for getting up, close and personal on what's latest on their menu. Thank you to TC for patiently explaining, whether I 100% paid attention, I better not even mention it. Well, you can't blame me. My thinking cap can last only for, lets say the first 15 minutes most to most, and not the fault of TC who no holds barred unselfishly spoke and pointed to the dishes on the menu. I think he did notice me getting fidgety, to a certain extent he also realise that I am pretending to listen, when in actual fact, I was more interested in looking around. Sorry TC, I promise I will try to behave myself if we meet again. Nevertheless, I still manage to sum up the gist of our conversation. Simply said, I was told that there are now other new inventions in Ticklish Ribs & 'Wiches. Yeh, I got it right. Tadaa! 

Gem Restaurant (Jalan Gasing) Petaling Jaya

I haven't been really cooking for the past week or so. No! no! Kitchen isn't permanently closed. Just that there's been other pressing priorities like the never ending family matters, events and why cook when the other half is away. Usually when I am alone, I pack back hawker food instead of rolling the pots and pans for the sake of impressing the neighbours. Sundays too sometimes laziness creeps in especially after staying up late watching tv. Of course, we all know nothing like home cooked meals to please the soul mate. Then again, waking up late surely a luxury these days and the luxury should continue with a meal at restaurants. After all, I'm sure you will agree that eating out is healthy for relationships. Relaxing and bonding over a meal it should be but please, put the Ipad and Iphone aside.       

Terong Balado Pedas Manis

Terong Balado Pedas Manis is? Fried Brinjal in Spicy Sweet Sambal/Sauce. Says it all right? I am back to my Indonesian cooking and back again to eggplant, aubergine or brinjal? Admittedly. My previous balado cooking lingo (Ikan Balado) and other Indonesian dishes (Sate Kambing, Indonesian Grilled Fish, Sambal Goreng Teri & Sambal Terasi)? Plus, we did speak to a certain extent about terong? The bright purple sparkled fruit or veggie or said as warna ungu in Indonesian language and even in our Malay language?  A popularity in fact. Terong being a take for any cuisine around the world for the matter (Thai Style Eggplant). We too quite fancy terong (Japanese Eggplant Saute). Perhaps why I have already rolled out a couple of dishes and whatever said, brinjal in sambal must be one of the food prides. I don't know about my other half-half, most probably for him will still be Indian style to brinjal (Bengali Begun Bhaja, Baingan Bharta, Eggplant Tikka & Brinjal Stir Fry) but me myself can't be separated from sambal (Sambal Belimbing Bilis & Kacang Buncis Belacan). Terong Balado Pedas Manis? The modern twist or a modified version and according to Malaysian ingredients for a satisfying and fabulously exquisite Terong Belado Pedas Manis.   

Lahari Kitchen - Bandar Puchong Jaya, Puchong

My food venture on this day took place in Lahari Kitchen. Thanks to the owner for extending an invitation which of course I didn't refuse. Why should I refuse or what is there to doubt when I am made proud by owners who recognised the existence of Nava K in the virtual world? Don't you agree? I bet you are agreeing. Starting off my day early from my base in Shah Alam because I like to, preferably beat the lunch time crowd. Before 12.00pm, I had already made my presence known in Lahari Kitchen. Located at the left lane you turn into once you notice Pelita Restaurant and trust me, me, you won't have any  issue identifying Lahari Kitchen. Their blue bright signboard I can assure will positively welcome you. I walked in, I greeted the owner, vice-versa, thereafter I sat and took a turnaround to admire their comfortable, clean and well set up ambiance. Since owner was busy attending to customers who were already leaving after tucking into their meal, more were constantly, one after the other streaming in for packing food back whereas the rest were like me, already seated, I had to stay put on my seat. But not till long. You know how fidgety I can get? 

Mee Siam Kuah/Gravy (Vegetarian)

Anything is possible these days. Of course. I'm not in denial by the way that anything can be a matter even for food intake. In fact, considering that many are jumping into the back wagon of being a vegetarian, only god knows why, Indians on the whole we shouldn't speak about, there are many possibilities to a vegetarian meal these days. What about me, are you asking? Neh! Never have I thought of being a full blown vegetarian (Maggi Goreng Mamak & Mee Rebus Vegetarian). Of course every now and then, in fact every once a week, I am in the making. The making of a vegetarian meal (Chinese Vegetarian Noodle Soup & Mee Rojak Vegetarian) for my other half-half, and me, I can basically go with the flow. Out came this Mee Siam Kuah/Gravy Vegetarian on this particular Saturday from my kitchen and to our dining table. Mee Siam? I have already spoken about before (Nyonya Mee Siam, Singapore Mee Siam & Mee Siam)? I did. Mee Siam Vegetarian? Nothing is short coming or going. Still a delightful and really slurpy delicious, complete wholesome meal. Oh, for those of you who are anti-egg vegetarian, ditch egg aside and Mee Siam I think must have originated from Thailand? I don't know. You tell me please (Thapthim Krop, Tom Yum Noodle Soup & Siamese Laksa Lemak).

Thai Style Eggplant

Eggplant, aubergine or brinjal. All from the same family tree right? Except maybe their shapes and sizes and at times, color code as well. Eggplant in fact is a favourite in my house for all sorts of dishes, including in curries as well (Nadan Meen Curry). In fact, I can go on and on and speak about eggplant, but potentially it will be best I stick to this recipe for the day. Thai Style Eggplant. Thai cuisine and Nava K (Vegan Tom Yum Soup, Thai Fried Chicken & Lamb Massaman Curry)? Pretty much says it all and after,  and Thai Style Eggplant basically is fried eggplant in a spicy, tangy and kaffir lime leaves scented attractive gravy/sauce. Oh, a vegetarian variety too (Bengali Begun Bhaja, Baingan Bharta, Japanese Eggplant Saute, Eggplant Tikka & Brinjal Stir Fry).

Uncle Seng Homemade Noodles - SS15, Subang Jaya

My lunch of convenience is usually within and around Subang Jaya. Walking from the office is definitely the best option (Malaqa Nyonya House), other times, if its a lunch meetup and I am driven, I do venture a bit further (Big Hug Burger, Hyotan Japanese, Restoran Nirwana Maju, Kitchen Art Brasserie & Vivo Empire Subang). On this day, it was another lunch meetup, my friend fetched me and since I only had an hour in hand, we decided to drive around the row by row shop-lots in SS15. Within the next, lets say 15 minutes, we had enough of circling in the traffic. Hunger too was slowly killing us, a quick thought, at the spur of the moment, landed us in Uncle Seng Homemade Noodles. That too after double-parking, but, not until without my friend ensuring that his phone number is made public. Guess that's how it is, one of the tricks to parking in SS15, thereafter, we made our way into Uncle Seng Homemade Noodles. 

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes  Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry). Like immediately can trigger our hunger throne right? I know. I am definitely a big fan of this Indian style salted fish curry and salted fish on the whole by itself (Spicy Ikan Bilis Potato, Sambal Tumis Ikan Bilis & Sambal Kentang Ikan Asin), can drive me crazy because I so love saltiness. In fact, every day can be a salted fish meal day for me (Salted Fish Pickle, Bean Sprouts Salted Fish & Steamed Pork Salted Fish). But, I think we all know it? Too much of saltiness and salt can ruin our health? Of course. Then again, there is such a thing as every now and then saltiness as our best friend? How do make this salted fish curry? Nothing much, no major confusing cooking matter (Salted Fish Bone Curry). My recipes as always will never cause you to struggle in the kitchen. Ingredients listed below and of course coming with it cooking technic for the outcome of this mouth punching and jubilant (Salted Fish Bone Soup & Pineapple Salted Fish Curry) Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry).

Ingredients

For the beans

1 cup mochakottai/field beans

1 tsp turmeric powder

A pinch of salt

Water - as needed

Other ingredients

400g threadfin/kurau salted fish with bones - soaked for 10 mins and rinsed. 

2 potatoes - cut into medium size pieces (yes please with the skin on)

1/2 tbsp chilli powder

1 tbsp fish curry powder

** mix both with water for a thick curry paste

1 tsp fenugreek/halba seeds

1/2 tsp ginger paste

1 tsp garlic paste

1 tbsp red onion paste

2 tbsp thick tamarind juice

Sprigs of curry leaves

5 tbsp oil

Salt for taste

Method

For the beans

Simmer beans with turmeric and water till soft.

Drain off water and keep aside.

For the curry

Heat oil and fry ginger, garlic and onion paste for 1-2 mins.

Add curry paste.

Stir and cook till aromatic and oil splits.

Add potatoes, pour about 1 liter of water and simmer till potatoes are 3/4 tender. 

Put in salted fish, pour tamarind juice and season with salt (if needed).

Simmer to cook salted fish (about 3-4 mins)

Add boiled beans and curry leaves.

Stir, simmer for another 2-3 mins and remove from heat. 

Yarl Restaurant - Brickfields, Kuala Lumpur

Constantly raved. Over and over again. Colleagues and friends wouldn't stop blowing hot air balloons on Yarl Restaurant, each and every time when Indian food is our central discussion. I have been told, let me tell you that I must give a go this Sri Lankan restaurant, maybe like hundred over times?  Previously just a stall, I bet Yarl must have been grown in popularity, until, mind you, they can actually move into a shop-lot across YMCA (Jalan Tun Sambanthan 3). Major achievement, isn't it? I believe so. I always, will always, support anyone's growth and popularity (Taj Garden), but this whole sentiment on Yarl Restaurant is yet to compute on my mind. Not till I try it out. So, albeit, honestly, I hate the traffic and driving all the way from Shah Alam, and Brickfields, on-my-lord, do I have to say? Parking mess mainly. Still, I made it a point on this Saturday in joining both my friends, who have frequented Yarl Restaurant from time to time. Early to Yarl Restaurant by 11.30am definitely did make us happy. Easy drive. Easy parking, prior to walking to the front entrance, where the food counter is. Yes ladies and gentlemen, you got to do the ordering outside, wonder whether I should start debating on cleanliness, then again, let me just stick with my food venture in Yarl Restaurant.

Udupi Sambar

Sambar again? Indeed. Sambar again obviously. What's with sambar/Indian dal curry and my cooking story (Punjabi Sabut Moong Dal, Andra Sambar & Palakura Pappu)? In fact, its a story which will walk you down the memory lane, up the valley, down the hill and, back and forth, bouncing you in and out of my house and kitchen. Potentially. Until I am lost for words on what else should I say about sambar and most probably, its a similar Indian curry story in each and every Indian household (Drumstick Sambar, Mysore Sambar & Bitter Gourd Sambar). But due to making sambar as regularity as I have, I now had drawn a line between myself and sambar. Regardless, sambar making is still on the go and I don't think will stop until I receive the red light from my other half-half. Hopefully because I can't really and seriously digest sambar anymore (Fish Sambar, Tanni Saar, Sambar & Spinach Sambar). Where did the idea fall from for making Udupi Sambar? Just like that from the sky. I just plucked the name of this sambar and made my version. Udupi Sambar I bet will be a major explosive dal showcased Indian curry for all you sambar lovers (Mulligatawny Soup & Dhal Rice).

Taj Garden - Jalan Tun Sambanthan (Brickfields)

Oh my my! What a joy. Believe me, I actually got invited by Taj Garden. I must jump to joy right? You think I should? Look, I am one of the newest food freebies in the blogging world, and when an email invitation pops up, anyone like me, in the right frame of mind, must feel jolly good. Gonna be my first ever invited dining experience, honestly, to tell you the truth, I didn't know how to go about it. Silly me. You can't blame me. Albeit I did test my love water, my other half-half had already hinted that he is not keen in accompanying me. What am I suppose to do then?  Hit the roof by getting into a major big league argument or wrestle him out? No point. Thankfully, on the other bright side, my two Chinese friends agreed, thanks again to them for providing free transport.

Sri Grand City Restaurant (Section 11) Petaling Jaya

Akin Sri Paandi, Sri Grand City is another legend. Legend in the sense that it has been in this area for the longest time and can be considered as our favourite restaurant as well. Usually, Sri Grand City is our choice when catching up with friends for tea break, over the spread of goodies like vadai, karipap, kuih-muih etc etc. Or we pop by for a banana leaf lunch. But over the years, once our tide diverted because we uprooted our roots to reside in Shah Alam, I know we can still drive to Sri Grand City, but for some reason or rather, we chose not to. Don't ask me why, I really can't nail why.

Nadan Meen Curry

Back and forth, to and fro, bouncing here and there, finally, after like thinking again and again, I decided it will be a fish curry from the land of Kerala and known as Nadan Meen/Fish Curry (Meen Puttu, Malabar Fish Curry, Tuna Thoran & Kerala Fish Fry). Thank god I decided. Otherwise, I would have most probably taken the easy way out by making a similar fish curry like before. Which by far would have been still be accepted in my house (Fish Head Curry, Salted Fish Bone Curry, Meen Muringgaka Kulambu & Assam Fish Curry). Then again, don't we long for a change, even when its our food tucking in? Of course, if you are asking me. Moreover, I too like the cooking challenge in inventing new dishes for like automatically upgrading my food knowledge (Burmese Fish Biryani, Mauritian Fish Curry & Bengali Fish Curry) and pretty much Kerala cuisine is quite a familiarly to me (Tapioca Stir Fry, Cabbage Thoran & Beans Thoran).  Nadan Meen Curry. Canned sardine, brinjal, coconut milk, tamarind juice and the power house of made from a scratch masala paste.