Pimping Floggers

I bumped into Audrey of Audrey Cooks last week and we spent a little time chatting away. Little did I know that Audrey have a little recipe booklet of her own, published by Female's Appetite!!! Go get the latest edition of Appetite and you can find a booklet sponsored by Life sauces. Audrey contributed and cooked all the 6 recipes in this booklet. I was drooling over the crabs and seafood recipes and I'm sure you would too!

Read an email from Bee Yinn of Rasa Malaysia this morning and she sounded very excited but it didn't leave me with much details until I chatted with her. So it seems, The Sunday Star had decided to plug recommendations and recipes from Malaysian floogers.

For yesterday's copy, my review on Precious Old China was highlighted. Boo_licious' of Masak-masak fame got her roast duck at I-Po, Klang featured. One of my fave recipe, Stir-fried Bean Curd with Leek together with the photo, was literally plucked from Rasa Malaysia without Bee Yinn's knowledge or permission. She was ecstatic over the publication with her link but a bit upset on why the journalist did not seek permission or at least inform her before hand.

Nevertheless, we do hope there will be more floggers' reviews and recipes to be featured. Let's see if The Star's journalist or staff will be more polite this week. *Keeping fingers crossed*

Here was what the article looked like:

The Star, Central - Sunday
May 6, 2007

Bloggers’ choice

You don’t have to drive around town aimlessly looking for the best food. It is now available online and Sunday Metro has picked up some good recommendations and recipes by Malaysian food bloggers.

Precious Old China

Blogger Babe_kl picked Precious Old China in Central Market, Kuala Lumpur, to celebrate her mum’s birthday.

She said the Nyonya restaurant serves “superb steamed asam siakap.”

“The balance of sourish asam gravy was just right, not overly tangy. The fish was accompanied by brinjals and lady’s fingers,” she said.

The other dish that this blogger liked was the kerabu pucuk paku which she said came in a huge portion even for her family of six.

“Shallots, dried shrimps and crushed peanuts gave me loads of satisfaction that evening.”

The Four season beans that come with long beans, lady’s fingers and petai fried in sambal belacan is another spicy dish with a zing.

She said this dish tasted similar to the sambal Petai Sotong that the restaurant served.

“The food satisfied our tastebuds but I cannot tell you how authentic they are. However, I don’t mind returning to try out the other items in the menu.”

www.babeinthecitykl.blogspot.com


Roast Duck @ Restaurant I-Po

Roast Duck @ Restaurant I-PoBlogger boo_licious described the duck dish in Roast Duck @ Restaurant I-Po as yummy and juicy.

She shared the duck with two of her girlfriends when they made a trip to Bayu Perdana in Klang, Selangor.

“Even though the skin had been poured with hot oil earlier on, it wasn’t oily. Usually most shops will roast their ducks as and when supplies dwindle. At the shop, their trick of keeping the skin crispy is to pour boiling hot oil over it as and when an order is placed.

“They serve duck the whole day from morning till evening, hence the huge number of ducks displayed at the back of the kitchen,” she said.

The blogger said the duck was served with thick sauce made from soy beans (tau cheo). “For extra kick, the restaurant had also added a tinge of chilli to the sauce.”

The blogger said the restaurant is easy to find. “After passing by the Klang Hospital, make a right at the first traffic light. The restaurant is actually at the row of shophouses on the left hand side but because of the road dividers, you need to use the back lane through the housing estate to get there. The restaurant charges RM32 per bird. On Saturday and Sunday, the ducks are usually sold out by 3pm to 4pm.”

Address: No. 180, Jalan Batu Unjur Bayu Perdana 1, Klang.
Non-halal. Open from 8.30am to 5pm.

www.masak-masak.blogspot.com


Stir-fried Bean Curd with Leek by Rasa Malaysia

One valuable tip about making this dish is to make sure that your leeks are uber fresh. The oniony essence will perk up the taste of fried bean curd and with the help of tau cheo (fermented yellow bean sauce) and shrimp, you will have a savoury dish to go with your steamed white rice.

Ingredients:
3 stalks of leek (cut into 2-inch strips)
5 pieces of bean curd (cut into small pieces)
4 cloves of garlic (chopped)
6-8 shrimps
1 teaspoon of tau cheo (fermented yellow bean sauce)
1 teaspoon of soy sauce
Sugar to
taste
White pepper powder to taste

Method:
Fry the bean curd pieces till light brown and set aside. In a wok, add oil and stir-fry the chopped garlic until golden brown. Add in shrimps and the bulbs of the leek.

Stir constantly for 1 minute and add in the fried bean curd pieces. Add in all seasoning and the rest of the leek (leafy part) and stir-fry for 2 minutes.

Serve hot.

www.rasamalaysia.com