Food Photography

Mee Udang Kuala Sepetang (Kuala Sepetang Prawn Noodle)

nobody@vox.com(ARIF JAIS) — Sun, 29 Jun 2008 09:36:21 -0700

Mee Banjir Udang Mak Teh, Kuala Sepetang

Taiping

Jumaat 27 Jun 2008

Banyak yang diperkatakan tentang mee udang Kuala Sepetang yang disediakan oleh Warung Mak Teh. Jarak warung ini dari simpang empat Taiping, adalah lebih kurang 8 km dan terletak disebelah kiri jalan.

A lots have been said about this prawn noodle prepared by Warung Mak Teh which is about 8 km from the crossroad to Taiping located on the left hand side of the road.

Aku mengambil kesempatan untuk merasa mee udang ini walaupun waktu itu sudah hampir 6.45 petang. Lebih kurang jam 7.00 malam, aku ternampak papan tanda Mee Banjir Udang Mak Teh dan warung itu sudah hampir penuh dengan pelanggan.

Eventhough it's already 6.45 pm, I took the opportunity to taste the much talkabout prawn noodle. It was about 7 pm when I noticed the signboard "Mee Banjir Udang Mak Teh" and it was almost packed with patrons.

Kami memesan dua pinggan mee udang berkuah berharga RM10 sepinggan (udang kertas laut) dan sepinggan udang kolam goreng berharga RM6. Jika memesan masakan menggunakan udang kolam, harganya cuma RM6 sepinggan. Warung Mak Teh menyediakan berbagai cara masakan mee udang samada berkuah, bergoreng atau dimakan dengan nasi goreng.

We ordered 2 plates of soup prawn noodle priced at RM10 a plate (sea prawn) and a plate of fried prawn priced at RM6 (rear prawn). If you order the rear prawn noodle, it will only cost you RM6 a plate. Warung Mak Teh also prepares various type of noodle such as soup, fried or the prawn could also be taken with fried rice.

Mee Udang Mak Teh yang berkuah memang sedap rasanya sebab kuahnya terasa manis udang dan lebih enak dimakan dengan cili jeruk atau sos cili yang diusahakan oleh pengusaha secara industri kampung.

Mak Teh's soup prawn noodle tasted fresh and sweet. I loved eating it with fermented green chilli and chilli sauce produced by the cottage industry producer.

Udang yang digunakan sangat segar dan sederhana besar. Dalam satu pinggan sahaja, udangnya ada lebih kurang 10 ekor.

The prawns that they chose were fresh and medium in size. At least 10 prawns were served in a plate.

Jadi, kalau sampai di Taiping ambillah kesempatan untuk merasa Mee Udang Mak Teh di Kuala Sepetang. Udangnya segar dan harganya berpatutan.

So, if you happen to be in Taiping, please take this opportunity to taste the Kuala Sepetang's Mak Teh Prawn Noodle. The prawns are fresh and pricing is reasonable.

Rasa dulu. Baru tahu.

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Japanese Cuisine

nobody@vox.com(ARIF JAIS) — Thu, 03 Jul 2008 08:50:48 -0700

Japanese Cuisine

Kuala Lumpur

Thursday 3 July 2008

Japanese cuisine was introduced to me in 1984 when I was one of the participants of the Look East Policy during Tun Dr Mahathir and PM Nakasone era. At that time, it was so difficult for me to swallow the sushi and shashimi. After more than 2 weeks, my taste bud began to accept the raw tuna, salmon, cod, baby octopus, squid and shrimp. I told one of my Japanese friend that I loved hot and spicy food and he said no problem. He graciously handed me a greenish paste that he said very hot. I said , "oh, no problem" and mixed a table spoon of the greenish paste that they called wasabe into the dipping soy sauce. I took a slice of raw tuna and dipped it nicely into the well mixed soy sauce with wasabe. They looked at me with wide opened eyes and I felt so proud showing to them that Malaysian can eat spicy food too. When the tuna entered my mouth and touched my tongue, a strong gushed of hot and spicy sensation shot up my nostril. Tears rolling down my cheek and I felt as if hot gases gushing out from my ears and nose. I would say that it's some form of kick and not like our traditional spicy taste. The kick only lasted for few seconds and not like our hot and spicy that lasted for quite sometime until we wash it with sweet syrup.

However, the Japanese foods are usually nicely presented and the portions are just right, not oily and healthy. I loves to have a bento lunch box, which is normally a complete lunch set and gastric acid would only attack my stomach, 5 to 6 hours later.

I have observed that after eating japanese food during lunch time, my energy level was good and not sleepy.

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On the way to Florida, we stop in Savannah, Georgia... and eat.

nobody@vox.com(shippouchan) — Thu, 03 Jul 2008 21:41:42 -0700

My family is taking a rare vacation together this year. We rarely go on trips together-- in fact, we never really take "real" vacations. They're all just mini day trips into the city or somewhere relatively local. The furthest we've traveled was to Toronto, and even that was when I was in high school-- oh so many years ago. But after many years of talk, my pending departure for the West Coast has prompted a more active approach to our remaining time together (read: I finally decided to push my dad to help plan a family vacation together). So, early Tuesday morning, my family loaded our Toyota Sienna and began the long trip down to... *dumdumdummmm* ORLANDO, FLORIDA!

Yup, we're going to DISNEYWORLD! But because of the long car ride there (13 total hours), we decided to split the travel to Florida into two days and stop by Savannah, GA, on our way down.

There isn't much to say about our road trip down-- it was relatively uneventful. But I must say that Savannah is a very beautiful town. We got in kind of late, so we ended up finding a little restaurant called the Savannah River House to eat dinner in.

Savannah River House - House Salad

The house salad came with our (pretty expensive, although it was seafood, so I guess kind of understandable) dinners. It was pretty good, but a bit heavy on the dressing side. But my littlest brother ate his, which must say something, since he isn't a salad person.

Savannah River House - Peppered Shrimp Saute

My brother and I shared an entree. This was the Peppered Shrimp Saute, which was an excellent choice on his part. I am also extremely glad we shared the dish, because it was huge. It was flavorful, and the shrimp was tender.

Savannah River House - Banana Bread Pudding

Apparently Savannah River House is known for their desserts. So we couldn't leave before trying something! This is their banana bread pudding. Very banana-y. Very pudding-y. I wish it were warm, but seeing as how it was 10pm and the kitchen was closing, I couldn't complain. It was still tasty.

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Highlights of Taste of Chicago

nobody@vox.com(pechluck) — Thu, 03 Jul 2008 18:42:53 -0700

Two highlights for this food festival:

Grazie's seafood pineapple salad at Taste of Chicago 2008 was fresh pineapple that burst with refreshing juice with each pineapple chunk, and it was nicely chilled seafood salad (probably the leftovers from all the crab legs everyone else was getting here).

CIMG6926

Adobo Grill's Cochinita pibil (pork tacos) hidden away by Buckingham Fountain (but far enough away from the Budweiser Clydesdales) was the prettiest thing I ate at Taste of Chicago 2008. Brawny was passing out free towels at the event and you need them to eat this.

CIMG6932

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Saizeriya

nobody@vox.com(shin) — Thu, 03 Jul 2008 02:35:42 -0700

仕事の途中で早めの夕飯。腹が減っては戦は出来ずだな(笑)

小エビのポップコーンなんちゃら

ほうれん草のほにゃらら

グリンピースに半熟玉子

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焼きはまぐり青山八番

nobody@vox.com(shin) — Wed, 02 Jul 2008 05:04:55 -0700

蛤がワンコソバ状態で出てくる、出てくる。(笑)
この店は、何回かお邪魔してるけどいつ来ても蛤が旨いよ。
オフコース、最後は愛すで〆ですな。

蛤、蛤、蛤のオンパレード

ダシ巻きたまご

ニコ玉愛す

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米粉麺＆辛口支那

nobody@vox.com(shin) — Wed, 02 Jul 2008 18:20:06 -0700

台湾の物産館にて買い求めたインスタント拉麺。
今回は、シンプルに台湾の辛口メンマだけのトッピングにし、互いの素材の味を楽しんでみた。

薄味のスープに辛口メンマがよく合います。

台湾の辛いシナチク

辛味油の海

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Chili with cornbread

nobody@vox.com(Purplesque) — Wed, 02 Jul 2008 15:39:40 -0700

Vegan chili with cornbread

Do not let anybody tell you chili can't be made on a weeknight. All you need is beans soaked the night before and a pressure cooker. If you have neither, use canned beans. :)

Ingredients-

1 cup dried kidney beans, soaked overnight, then pressure-cooked ( or about 2 cups canned)
1 onion, chopped fine
2 cloves garlic, sliced
1 green bell pepper, chopped coarsely
2 carrots, sliced
1/2 cup frozen corn, thawed
30 oz canned diced tomatoes in juice, or 3-4 fresh tomatoes, chopped
1 canned chipotle in adobo sauce, chopped
1 tsp dried ancho chili powder (or 1 dried ancho chilli pepper, soaked and chopped)
1 tsp mexican oregano
1 tsp cumin seeds, ground
1 tsp coriander seeds, ground
Juice and zest of one lime
1/4 cup TVP granules (optional- soak them in hot water, then rinse under cold water and squeeze dry)
1 tbsp canola oil
salt to taste
Handful of fresh cilantro, chopped

- Heat oil in a large, heavy pan.
- Add onion and saute until golden brown.
- Add garlic, cumin, coriander, oregano, and stir around for a few seconds.
- Add bell pepper, carrots, corn, lime zest and saute for five minutes.
- Add tomatoes, TVP, chipotle, ancho chili powder, salt, and bring to a boil. Now turn the heat to medium low, cover and simmer for five minutes. (The soy granules will soak up a lot of flavor and be really good to your tongue.)
- Add the beans, cover and simmer for about 15 minutes, until all the flavors are mixed well. Taste and season
- Add lime juice and cilantro before serving.

Serve with Isa's vegan cornbread.

I'm not a big bean person, but I lurve cornbread. Chili seems to be a good compromise..it has enough beans to go well with cornbread (and satisfy A's protein fetish) and enough veggies to suit me. It also goes well with a bunch of things..rice, Indian breads, chips..

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Grilled Potato Salad

nobody@vox.com(Bourgeois Bee) — Wed, 02 Jul 2008 08:18:35 -0700

Chances are if you're attending or hosting a 4th of July get together this weekend, potato salad will be involved. Usually it's potato salad purchased from a deli or one that comes in a tub, both utilizing mayonnaise as the binder. But instead of firing up the grill for just dogs and burgers, and maybe some corn, throw on some potato salad as well. I not only find grilled potato salad tastier, but it's also healthier and you can leave it out in the sun all day if you want without worrying about mayo-spoilage. This comes from Heidi, and with a full size grill can be made with relative ease. First, prep your ingredients

10 medium potatoes, quartered - I used new and red
4 medium squash, halved - green or yellow
1 bunch of green onions
2 lemons, quarter
1 onion, quartered

Squash

Potatoes

Ready to be grilled

I prepped all the ingredients first and let the potatoes soak in cold water for a while to help weep out some of the starch.

Soaking Potatoes

Toss all of the above ingredients in olive oil, season, and toss on the grill. I have a grill pan so I had to cook everything in waves, but all of the ingredients should fit at one time. If you have a small grill you can also help speed up the potato cooking processes by parboiling them or throwing them in the oven for a while first.

Potatoes

Onions

Obviously everything isn't going to cook at the same speed, so either rotate ingredients on and off the hot spots of your grill or take them off as they finish cooking. I sliced the onions and squash after cooking to make them more manageable to eat.

Grilled Onions

While everything is grilling, mince a couple garlic cloves and combine 1/4 C each of rice vinegar and olive oil for a dressing. Taste for seasoning and add a few drops of sesame oil. A little lemon zest or even minced jalapeno would be good additions as well. Toss the dressing with a few handfuls of mixed greens and toss in the grilled ingredients. I also topped the whole thing with some pico de gallo, minus the tomato, for some extra flavor and freshness. You can squeeze the lemons over everything or allow people to squeeze as much as they wish.

Potato Salad

I was surprised how good this turned out. I like it more than the usual potato salad and it's delicious hot, room temp, or even a little chilled. I'm definitely making this next time I get assigned potato salad duty.

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手づくりフライド・ポテト：追記あり

nobody@vox.com(Nana) — Mon, 23 Jun 2008 11:27:17 -0700

だいぶ前にSpiseさんの所で見つけたお気に入りのレシピです。
みんな大好きフライド・ポテト☆
絶対に美味しいので皆さんもぜひぜひ作って見て下さい！
（もう一度レシピ探したんだけど見つからなかったので私の写真で我慢して下さい）

１：ジャガイモの皮をゴシゴシ洗ったら縦に６等分に切る。
２：切ったら水で洗わずにそのままフライパン（深めのほうがモアベターよ）にいれて、サラダ油を入れる。
ここがポイント！　油が冷たいうちに入れるのです。

ポテト１

３：強火にして揚げる...10分経過

ポテト２

４：時々ひっくり返しながら...20分経過

ポテト３

５：出来上がり♪（25〜30分です）
塩、こしょう、ガーリックパウダー、オニオンパウダー、パプリカパウダーetc...好みで味付けしましょう。
ほくほくしていて、かなり美味しいですよ！
それに、皆さん思っている程油っこくないのです(^^)v

ポテトはいかがですかぁ〜？

追記

チョコマニさんが早速作ってくれました☆

yuminさんは取れ立ておジャガで作ってくれました☆

ノリダーさんもリベンジしてくれました☆

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