Just a little while back you might have came across some of these cubes, as in, people who have cubes instead of heads on their shoulders. Something that looks like the photo below that might or might not have been digitally altered by me *heehee
Chances are instead of underwater, you could have seen one of these videos before, like such:
Well, the mystery is no more, the cube is finally launched on the 15th of September with great fanfare at Red Carpet Avenue, the Strand, Kota Damansara.
By great fanfare I meant there were Aizat, Joe Fizzow, Bunkface, Noh from Hujan, Ila Damiaa, Reshmonu and more, it was huge.
The Cube has graphics, wallpaper, themes, BPL stuff, etc – FUNCUBE
The Cube connects every cellphone (not just smart phones) to Twitter, Facebook, and more – FRENCUBE
This is how www.thecube.my looks like on your desktop, with everything you need for your mobile phone in a single epic website.
For those of you who are Celcom users, including prepaid, just point your mobile phone’s browser to m.thecube.my to access the mobile site. You can get music, games, and everything else straight from your mobile browser itself, the photo above illustrates so, the cat is optional and does not come together with the cube.
One of the things I learned from going to college in the States was that Indian food is not limited to spicy curry, tandoori, nasi kandar, and roti canai. There were a host of other dishes that are mostly vegetarian, and mostly absent from the local Indian/mamak restaurants back in KL.
Later I would find out that India is a big country, with varying culinary cultures in different regions. The version of Indian food here in Malaysia is mostly influenced from the Southern region of India, while those available in States usually originates from the Northern region.
ingredients of baingan bharta, vegetarian
My favorite dish from this Punjabi/Northern Indian cuisine is Baingan Bhrata – a name that took me a while to remember and be able to spell it. It is basically an eggplant dish with mixture of onion, tomato, garlic, chili (or capsicum) and curry spices all cooked into almost like a pulp.
While presentation is never easy for something that looks like a pile of mud, this dish is quite strong tasting and flavorful. This is not a difficult dish to prepare, but one that is quite tedious in preparation, but here goes!
the key is to roast the eggplant first
one large eggplant (brinjal, aubergine, or whatever you want to call it)
1 yello onion
7-8 cloves of garlic
1/2 teaspoon garam masala
1 tablespoon curry powder
1/2 teaspoon cumin powder
2 tablespoon cooking oil
stir-fry everything till soft, add garam masala too
roast the eggplant in oven at 175 Celsius for 40 minutes, you might want to turn it over half way. The eggplant is ready when the skin is charred and start to cave in. Alternatively, you can put it in a microwave for 8-10 minutes, or grill it on your gas stove too
in the mean time, chopped all other ingredients finely
heat up cooking oil, and start frying onion, garlic, and capsicum for 3-4 minutes or until onion is translucent
next add tomato, stir for a minute
finally add eggplant and all the spices, and stir fry everything for a few more minutes until you get everything a pulp
add coriander as garnish (should have chopped them but I forgot)
Serve while hot, goes well with chapati or basmati rice but normal steamed rice will do too.
There are already 125 people who won RM 5,000 (per person!) worth of shopping money from Celcom Talk-a-thon, are you one of them? There are still plenty of chances as the contest runs until 30th November 2011, you just need to be users of Celcom Exec, Celcom Biz, or Celcom Blue.
All you have to do is make extra 3 calls per day (new subscribers qualify by making 3 calls per day!). For more information check out www.celcom.com.my/talkathon
Don’t miss out! OK now I need to go make some calls 😀
I’m a curry mee lover, but I am bias, I almost usually only love the Penang style curry mee, you know, those with coagulated pork blood, prawns, and sea hum. My favorite Penang style curry mee at Klang Valley is the one at Restaurant Okay, SS2.
note: This kopitiam is now a restaurant, no more hawker stalls
The KL/Ipoh style curry mee has always been playing second fiddle, and to me, almost always an inferior dish… until I tried this one from Blue & White kopitiam just behind Fahrenheit 88.
check out those cockles and chicken
The stall wasn’t a particularly busy one either, but I ordered a bowl of curry mee just to give it a try earlier this week. The lady asked if I wanted cockles, I told her yes. Cockles aren’t the healthiest seafood, but I like mine almost raw, I like them juicy, and that’s exactly how they serve cockles here, and in abundance too!
deep fried pork skin too, yums
The RM 5 bowl of goodness also comes with a few pieces of deep fried pork skin, another heart attack inducing agent that I can never resist – very yummy. The broth is of course, curry chicken based, and the were ample amount of chicken pieces too.
A few pieces of tofupok and some long beans made up the rest of the ingredients, it was a hearty meal and one that was way above my expectations. Revisit, I shall!
petai and (very small) prawns at the “siu chau” stall
By the way, the “siu chau” (小炒) stall at the same kopitiam also serves pretty good petai prawn that goes for RM 7 or so with an extra egg. It’s a bit spicy, and for sure will leave your pee smelling like petai for the next 2 days.
Address: Blue White Teow Chew Porridge Kopitiam Jalan Gading, 55100 Kuala Lumpur GPS: 3.14622, 101.71415
Claypot chicken rice is one of those Chinese food that is more popular in this region than most parts of China. With the preparation method that involves charcoal and claypot, it is also something that is usually consumed outside rather than home cooked. (though I’ve made similar style chicken rice at home)
A meal involving claypot chicken rice usually takes quite a bit longer than usual due to the time it takes to have the rice to cook, so it was fitting that we went to Huen Kee on a Friday 2-hour lunch break.
claypot chicken rice at Huen Kee, with charcoal on top!
Huen Kee has been in operation for well over a decade, and they have a little secret in cooking that I’ve seldom seen anywhere else – by utilizing charcoal from both bottom and top of the pot! This ensures a faster cooking time as well as a more even heat distribution on the rice, brilliant.
The chicken rice came with a separate serving of salted fish (if you asks for it), and has generation portion of chicken and Chinese sausage in the pretty strongly flavored rice that carries a hint of rice wine.
The aroma that exudes out from the pot as you mix the ingredients had me licking my lips before digging in, and the taste did not disappoint at all, it was one of the best claypot chicken rice I’ve had.
menu and price list at Huen Kee
Other than chicken rice, we had pork tripe soup (spicy and offer a good contrasting taste to chicken), their signature seafood tofu (above average, but I prefer the one at Peter’s curry fish head), and some oily vegetable (for color and .. vitamin)
The claypot chicken rice is priced from RM 9, RM 16, and RM 22 according to size, and they also sell waxed duck rice, chicken with rice wine soup, and even curry fish head too.
Address: Huen Kee claypot chicken rice 59, Ground Floor, Jalan Yew, Pudu, Kuala Lumpur, Wilayah Persekutuan 55100 GPS: 3.13392, 101.71664 Tel: 03-9200 1603