The Whateverlah Blog

File this one under things that looks interesting but will never attempt at home:

… because it’s much too much effort.

The laksa croquette is a menu item from 7atenine, a fancy pants place at the Ascott in KL. The menu actually doesn’t look half bad.

My foodie friends, when will you all return so I can go feast there with people I enjoy nomming with?

This is the drinks series..

In this series: ABC from Ipoh Stadium, 100 Plus, sirap bandung, tembikai susu and tea. Plain ol’ tea.

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I got a giant backlog of pics to post. Will go slow so as not to overkill on the yummehness.

Dude, can I have that freezer behind that says “Eat Krispy Kreme Doughnuts”??

In the end we came home with half a dozen glazed, a couple chocolate glazed, a couple custard-filled ones and two raspberry or strawberry or some other berry type thing.

Oh my god. It’s so good. And so bad. It’s a damn good thing this store is in the city and not at One Utama. But I hear that they’re planning on opening a second store at Megamall. Die.

Nana shared a write up about Malaysian food in the NY Times, published in 2006. I just wanted to reproduce this bit on asam laksa:

The bowl that arrived was a master class in contrasting textures and flavors, with each ingredient striking an almost perfect note: the rich and oily mackerel, the sharp mint and spicy sambal, the sour tamarind and sweet pineapples. And the thick, round white noodles were the chewy embodiment of “q,” the Chinese analog of al dente.

Yes. The right kind of noodles is oh-so-important. Soooo glad I’m not overseas when I read this. It would’ve been a very sad post for me. Now, I’m off to get my bowl of laksa.

The hardest part is uploading the pictures, really.

In this series: Briyani, dishes from ‘big fry’, rojak love and luk-luk love a.k.a. “food from the back of a van”.

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Thought I had more pics than this. But I already posted the ones from Melaka. I’ll do better in the next update.

In this series: Sushi King, ‘Famous’ Ngau Kee Beef Noodles, Dim Sum @ Jalan Ipoh 

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The Clique Clack Food blog highlighted a version of the deep-fried tempura roll, and also mentions… oatmeal sushi. Um. yea.

So back to deep frying. It’s called a ‘crazy maki’ and it looks like the person stuck most of the common ingredients you’d find in a roll in it – salmon, roe, egg, cream cheese, crab sticks, cucumber and the kitchen sink.

It made me crave a good caterpillar roll, strangely enough. Oh how I wish I’d blogged about my attempt at the tempura roll. Sadly, no photos… so you’ll just have to take my word that it turned out real pretty. It had unagi, crab stick, cream cheese and avocado.

The tempura batter was modified from something found online – 3 parts cornstarch, 1 part flour and really cold beer with salt, pepper and garlic powder to taste. A poor imitation of Bloomington’s Domo Sushi’s tempura roll seen here.

Side fact: the crazy maki creator is a Malaysian living in Long Island.

Just random food pics from Indiana to Melaka to Brickfields. All after the jump..

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For the benefit of PpFt.

Pineapple tart and yorkshire pudding. (the crab rangoon went too fast to be captured on camera)

p.s. – sometime this week, in an attempt to eat the food I have instead of going out (on account of having to move) I shall be attempting some Nutella crepe. still havent decided what I want to go with it…

Here’s a meta-picture of something you’d never think of nomming:

The brother saw this at a Carrefour. I’m thinking it’s the one in MidValley.

and much nomming ensues. (after the jump)

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Yesterday, around midmorning, while putzing around whining about having a cold I decided I couldn’t live another day if I didn’t have bruschetta. At my new apartment, the kitchen isn’t a closet room and I can actually do stuff without turning around and banging into a wall or stinking up the entire place because I decided to go crazy with the onion and garlic for my flied lice.

So after work I dropped by the grocery store to buy me some tomatoes. I used this recipe and made dinner:

Only thing I tweak is to drizzle reduced balsamic vinegar (er, careful not to burn it, speaking from personal experience) instead of mixing in the vinegar straight. Makes it super yummy sweet. I love balsamic vinegar + olive oil + bread.

I’d probably be satisfied with fresh, warm breadsticks with olive oil and a cheap vinegar.

Summer Foodz 07 is finally up; for the brother. But you’re welcome to check it out. Heh.

Quoting myself: “my god, i want to lick my screen i tell you”

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My bro and I would up and drive to Melaka any given day just to have it. Nobody ever remembers the name of this place — it’s “Jonker 88 the Cafe Museum” but everyone calls it the place across from Geographer’s bar on Jonker Street lah.

This place serves other food stuff but I never leave room for anything but shaved ice and palm sugar that’s so ‘kow’ it makes you pucker up with every spoonful.

:homer’s drool:

but if you ever find yourself in the vicinity of Lafayette, IN and have a hankering for no frills, no fuss, no muss good food you ought to check out the BBQ from South Street Smokehouse.