Recipe: Ayam Masak Merah

𝐀𝐲𝐚𝐦 𝐌𝐚𝐬𝐚𝐤 𝐌𝐞𝐫𝐚𝐡, translated as red cooked chicken, is a Malay dish whereby chicken is cooked with chilli paste (cili giling) and tomato puree. I usually make it with chicken fillet or chicken breast cos they cook quicker (and that's the cut my family likes eating). You can serve it with Nasi tomato and acar jelatah.. super yum!

Check out this YouTube video for step-by-step instructions on cooking ayam masak merah:

𝐀𝐲𝐚𝐦 𝐌𝐚𝐬𝐚𝐤 𝐌𝐞𝐫𝐚𝐡

Recipe by Baby Sumo

Preparation time: 10 mins

Cooking time: 30 mins

Serves 4

Ingredients
400g chicken fillet or breast, cut into large chunks
1/2 tsp turmeric powder
1/4 tsp salt
2 tbsp cooking oil
2 tbsp cili giling
1 tsp chicken stock powder
1 tbsp sugar
1/2 cup Cirio finely chopped tomatoes / tomato puree
1/2 yellow onion
1 tomato, cut into 8
1/4 cup frozen peas
1 cinnamon stick
1 star anise
2 cardamom pods

To blend
3 cloves garlic
2 shallots
1/2 yellow onion
2 tbsp water

1. Marinate chicken with turmeric and salt for 10 minutes.

2. Place ingredients to blend in a blender or mini food chopper and blend until you get a fine paste. 

3. In a wok, heat oil. Add chicken and cook for 4-5 mins, until no longer pink and evenly browned on all sides. Remove and set aside.

4. Add cinnamon stick, star anise and cardamom pods and saute for 2 mins until fragrant. Add blended ingredients from (2) and saute for 4-5 mins. Add cili giling and saute for further 2-3 mins.

5. Add tomato puree / finely chopped tomatoes and season with sugar and chicken stock powder. Return cooked chicken back to wok and add onions, tomato and frozen peas. Cook for another 8-10 mins, until sauce has thickened. Serve with nasi tomato or nasi minyak, along with acar jelatah.

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Tony's Wantan Mee, Taman Emas, Cheras

I read about this Tony's Wantan Mee stall in The Malay Mail, so one day when we were in the area, we decided to try it out. The wantan mee stall is located inside Restoran Onn Lock (there is no signboard but if you Waze it, it will bring you directly to the door. Once here, look for the wantan mee shop with the yellow signboard). There are ample parking spots here; we got one right in front of the restaurant. 

The owners are very nice and friendly. Here, you will be able to find the more unusual toppings served with the wantan mee, such as braised chicken feet with mushrooms, Hakka char yoke, ginger duck and curry chicken. The noodles are priced at RM9 each. They also have the regular char siew wantan mee (RM8).

I had the braised chicken feet and mushroom wantan mee and I loved it. The chicken feet was well-braised and flavourful, with delicious, springy noodles. Hubby had the wantan mee with Hakka char yoke; braised pork belly with wood ear fungus, which was flavourful and tender. The noodles are served with a bowl of soup and cili padi. 

Open from 7am to 2pm. Closed on every second Sunday of the month.

Location: Tony's Wantan Mee, Restoran Onn Lock, Taman Emas, 43200 Cheras, Selangor (pay for street parking use Smart Selangor app)

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Pantai Hospital's New Inpatient Menu

In collaboration with award-winning Chef Dato' Fazley Yaakob, Pantai Hospital introduces a brand new menu to boost their patient's overall hospital experience. It is their belief that a well-balanced meal and good food can assist in the patient's recovery, uplifts one's spirit, mental and emotional wellbeing.

Jean-François Naa, Chief Executive Officer of IHH Healthcare Malaysia, said, "We began working on enhancing recipes and menus over the last ten months, consulting the chefs and dieticians across our hospitals. I am now pleased to unveil that there are new wholesome meals for patients which are tastier, heartier and with a focus on local fare to make them feel at home."

Gone are the days of bland, unappetizing hospital food; Pantai Hospital's new menu challenges this perception by offering a selection of meals that are both flavoursome and nutritious while fulfilling their patient's dietary requirements. Furthermore, the dishes are low in calories, sugar, salt and oil, making it ideal for the consumption of recovering patients. "We're introducing meals that are not only good for nourishment and healing, but also pretty on the eyes, aromatic on the nose and exciting for the heart and mind," said Chef Dato' Fazley.

Locally sourced ingredients are used in the preparation of meals here, to ensure that the ingredients are at its optimum level of freshness while reducing carbon footprint. Furthermore, by widening their patients’ dining options and giving them better choices, the patients will be able to select the menu items that they like and thereafter reduce food waste. 

Certain fresh ingredients are purposefully selected as it is high in antioxidants to ensure the patients can recover as well and quickly as they can. The new dishes will be prepared by the hospital's in-house chefs, who have been trained by Chef Dato’ Fazley. 

This specially curated menu is inspired by Malaysian favourites, infused with an element of "home" and a touch of modernity, such as Chicken lemak cili api pasta, Beringin pandan rice, Soup a la Doraisamy, Nasi lemak istana, and more. Amongst the notable new dishes here is the Nasi Dulang Pantai, a rice platter featuring an assortment of Malay-Malaysian dishes along with condiments, fresh herbs and sambal, typically served during festive occasions such as weddings and thanksgiving ceremonies.

For more info, check out this website: https://www.pantai.com.my/delight-in-every-bite

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Seng Huat Bak Kut Teh, Genting Highlands

The cool weather up in Genting Highlands is perfect for indulging in a bowl of piping hot bak kut teh. You can find Klang's famous Seng Huat Bak Kut Teh up in the highlands, at Genting Permai (near Gohtong Jaya). 

There are various pork cuts to choose from; big bone, knuckle, lean meat, pork belly, small intestine, pig's stomach, big intestine and more. You can also try their famous dry bak kut teh, which is pork knuckle cooked in BKT stock along with dried chillies and dried squid.

Here are some of the dishes we had here: 
Dry bak kut teh (RM35 for small)
Soup Pork ribs (RM20.50)
Soup Pork belly (RM20.50)
Yau char kwai (RM5.50)

Everything tasted great; we thoroughly enjoyed it especially in the cooling weather. 

Price: Total bill RM97.50 for 4 pax, inclusive of tea and rice. 

Location: Seng Huat Bak Kut Teh, Unit No. 2, Ground Floor, No. 21075, Jalan Permai 2, Jalan Genting Permai, 69000 Genting Highlands, Pahang.

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Madam Chiam Curry Noodle House, Taman Connaught, KL

It's been a while since we visited Madam Chiam in Taman Connaught, Cheras. Pre-pandemic, we used to come here often for their dry chilli pan mee as well as curry laksa noodles. 

Hubby was craving for curry noodles (RM7.80 for small), so that's what we both had during this visit. Just as good as we remembered it, the curry broth was flavorful with a hint of calamansi lime to cut the richness. Love it! Do order it with their handmade pan mee noodles. Each bowl comes with chicken, tofu pok, fried beancurd, long beans, bean sprouts and half an egg.

Opening hours: 7.30am to 4pm. Closed on Monday (except public holidays).

Price: Total bill RM20.10, inclusive 1 drink. 

Location: Madam Chiam Curry Noodle House, No.20, Jalan Cerdik, Taman Connaught, 56000 Cheras, Kuala Lumpur. (Street parking - pay via Touch n Go app)

Tel: 016-210 7559

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Kampung Contemporary Dining: Nasi Lemak with Pork Lard!

Located in Petaling Jaya, Kampung Contemporary Dining is famed for its nasi lemak served with pork lard. Yes, each plate of nasi lemak is crowned with glorious crispy pork lard nuggets, and diners can also choose from various sides such as crispy crackling siu yuk (roast pork), chicken rendang, babi cili garam, honey soy Korean fried chicken, sambal sotong, pork pongteh, and pork rendang. Priced between RM16 - RM18.

Other than their specialty nasi lemak with pork lard, the restaurant serves really awesome Melaka-style pork satay (RM19 for 5 sticks) with a lovely pineapple peanut sauce. We also loved the Claypot star fruit assam fish... the sauce was super appetizing!

Penang pork lobak (RM8 for 3 rolls).. nice and crispy!

Gula Melaka Cendol (RM10)

Lunch Menu

Check out our IG reels of Kampung Contemporary Dining here!

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Recipe: Char Kway Teow 炒粿條

Char kway teow (CKT) 炒粿條 is one of my all-time favourite noodle dishes. It literally translates to fried flat rice noodles. This is one of my favourite places to get a delicious plate of CKT in Cheras but since the pandemic started, we have only been a couple of times in the past two years. Instead, I have been honing my CKT skills at home. Obviously, not as great as Aunty CKT's (cos no flame cooking at home to get the wok hei) but not too shabby for a homecooked version.

Our homecooked char kway teow comes with copious amounts of fishcake, beansprouts, chives and large prawns as well as egg, crispy pork lard and cili giling for spice. Here is my recipe if you'd like to try cooking it at home too!

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Char Kway Teow 

Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 17-20 minutes

Serves 4

Ingredients
450g koay teow noodles
1T pork lard
2T cooking oil
8 large peeled prawns
2T kicap manis
Light soy sauce
2 eggs
250g beansprouts
3 fish cake, sliced
2T cili giling
2 cloves garlic, finely chopped
A handful of chives (kuchai), cut into 1” lengths

1. Fry pork lard in oil until golden brown. Remove and set aside.

2. Add 1T of pork lard oil to wok and fry prawns until cooked. Set aside.

3. Lightly beat eggs and season with some soy sauce and white pepper.

4. Add 5T pork lard oil to wok. Sauté garlic for 2 mins, then add egg and lightly scramble. Then add the kicap manis, cili giling, fish cake and Koay Teow. Fry until noodles are well coated with sauce and soft. Season with light soy sauce. Add beansprouts and chives, and cook for further minute. Stir prawns in. Top with some crispy pork lard and serve.

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Char Koay Teow recipe Char Koay Teow recipe Char Koay Teow recipe Char Koay Teow recipe Char Koay Teow recipe Char Koay Teow recipe Char Koay Teow recipe Char Koay Teow recipe

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Atlas Gourmet Market, KL: Merdeka Specials

 Merdeka64 may be over, but you can still enjoy the Merdeka Specials from Atlas Gourmet Market, up until 18 September 2021. From local specialties to Western favourites with an Asian twist, there is something to suit every tastebud. 

Here are the Merdeka Specials:

♥ Atlas Deli: Nasi kerabu (rice tinted with blue pea flower, served with ayam goreng berempah, salted egg, cabbage, bunga kantan, daun selom, kacang panjang, sambal kelapa, lime, keropok ikan, budu, sambal belacan) (RM24.90)

One of my favourite Malaysian rice dishes and this was so good, with the juicy, flavorful ayam goreng berempah!

♥ Atlas Pizzeria: Lemak-licious pizza (cili api lemak turkey ham & pumpkin) (RM38)

Great pizza with a Malaysian twist. Thin, crispy base and generous amount of topping including turkey ham, prawns and brinjal. 

♥ Atlas Pizzeria: Flaming kerabu squid spaghetti (RM25)

Generous amount of squid, great tangy flavours. 

♥ Atlas Bistro: Filet de Bouef ala Japonaise (Japanese red miso pan roasted beef fillet, potato terrine, broccolini and porcini jus) (RM64)

Beautifully cooked to medium rare perfection. So tender and complemented well by the porcini jus. 

Available for dine-in, takeaway and home delivery, from now until 18 Sept. DM @atlasgourmetmarket or WhatsApp 011-6980 9717 to order.

Check out our IG reels here.

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Pork-free.

Location: Atlas Gourmet Market, Lot B1-02,3,5,6,7,Shoppes @ Four Seasons Place KL, 145 Jalan Ampang, 50450 Kuala Lumpur, Malaysia.

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Recipe: Dry Curry Noodle with Shredded Chicken

 One of my favourite types of laksa is curry laksa, also known as curry noodles. In certain parts of Malaysia, such as Ipoh, you can find a dry version of curry noodles and this recipe is my take on it.

Firstly, I poach the chicken breast and once cool, the chicken is shredded. At the same time, you can start making your curry sauce - mine includes blended onion, shallot and garlic which I saute until soft, then add curry powder and thick coconut milk, as well as reserved chicken stock. What you will get is a thick curry sauce, which you can serve with meehoon / bihun, boiled egg, long beans and shredded chicken... yum! The kids loved this as much as I did.

Dry curry noodle with shredded chicken

Dry curry noodle with shredded chicken
Recipe by Baby Sumo

Serves 4

Ingredients

250g chicken fillet or breast

900ml water

1/2 yellow onion, peeled and roughly cubed

1 shallot, peeled

2 cloves garlic, peeled

2-3 tbsp cooking oil

3 tbsp meat curry powder

1 tsp chicken stock granules

1 tsp salt

3-4 stalks curry leaf

200ml coconut milk 

8 stalks long bean, trimmed and cut to 1.5 inch lengths

2 eggs, boiled for 10 minutes, peeled and halved

200g bihun, soaked for 3 minutes in tap water

Red chilli or mint leaves, for garnish

1. Place 900ml water in a pot and bring to the boil. Once boiling, add the chicken and cook for 4-5 minutes over medium heat. Turn off heat, cover and leave aside for 10-15 minutes. After that, remove chicken from water and allow to cool before shredding. Set aside chicken stock for Step 3.

2. Place onion, shallot and garlic in a blender. Blend until fine.

3. Heat oil in a wok over medium high heat. Add the blended ingredients and saute for about 4-5 minutes, stirring frequently. Add curry powder and curry leaf and saute for a further 2 minutes, then add 700ml chicken stock from Step 1. Simmer at medium low heat for 20 minutes.

4. Add long beans. Season with salt and chicken stock granules. Pour in coconut milk and simmer for another 2 minutes. Taste, and season with more salt if necessary. 

5. Meanwhile, in a separate pot, bring half a pot of slightly salted water to the boil then cook bihun for 1-2 minutes, until soft. Remove and place into four serving bowls.

5. Ladle the thick curry sauce onto the bihun noodles and top with shredded chicken and half a boiled egg each. Garnish with red chillies  and mint leaves and serve.

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