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Category / KY TV

Remember the news article on Oriental Daily on the 21/5/2014 on Foodie Blogger programme? Well, it’s going to be aired this coming Thursday 10 pm on the 12/6/2014 on NTV7.

For those who aren’t familiar with the program, this is a food TV show hosted by Ernest Chong. In every episode, he’ll explore a city in Malaysia to find some of the best street foods with a help of a “local” blogger. On this episode that is about Klang Valley, yours truly was lucky enough to be chosen as the guest blogger. So yeap, it’s my time to shine. :D

NTV 7 foodie blogger - KL 2014
NTV 7 foodie blogger – KL 2014

In the program, I introduced three different street foods that I thought represent some of the best Street foods KL has to offer. They are:

Shooting took place some months back and it was a lot of fun. We got to sample too much food in a day but at the end it was all well worth it. I’ll also be watching this for the first time this Thursday, but here’s a promo video to hopefully pique your interest.

Also, do check out those three stalls, they are some of my favorites and I hope you like them too.

A few weeks ago I was approached by Patrick of Greenroom 136 to be in a video that features their new W?ldcard street messenger bag. I bought and have been using a W?ldcard for some two years now and really liked the bag, so I thought why not?

greenroom136 with Patrick
Patrick, founder of Greenroom 136

For those who have never heard about this brand before, Greenroom 136 design and manufacture urban city bags right here in Malaysia.

Their product range includes messenger bag, sling bag, backpacks, and some accessories. Since they’re made right here in Malaysia, you can even customize some bags with unique color combination of your choice. Quality is top notch and I think a lot of thoughts has been put into designing the bags.

If you think everything is made in China these days, look at this.

Check out greenroom136.com, you can purchase Greenroom 136 bags online or at several resellers in Selangor, Penang, and Sabah.

Thanks for the video Patrick.

p/s: This is not an advertorial, I just really like to see success home grown Malaysian businesses.

Chef Wan is my favorite Malaysian celebrity chefs of all. The man has arguably done the most for Malaysian cuisine than anyone ever had. I was genuinely proud when I saw his cooking show on TV when I was in Vietnam.

The man is my hero.

Chef Wan went around and gave tips to the contestants
Chef Wan went around and gave tips to the contestants

I finally got to see the man in real life a couple Saturdays ago during Pencarian Chef Selebriti 2 dan Gas PETRONAS event. Together with Petronas Dagangan Berhad‘s Nik Faizanira Nik Affandi, and Berita Harian‘s Jami’ah Sokri, they were the panel of judges for the event.

Pencarian Chef Selebriti 2 with Petronas Gas and BH at the Curve
Pencarian Chef Selebriti 2  Berita Harian dan Gas PETRONAS at the Curve, Damansara

Before I got ahead of myself, Pencarian Chef Selebriti 2 BH dan Gas PETRONAS is the second year of the unique competition that has the aim to find chefs who has interesting personality, highly eloquent, and be able to communicate and capture audience with his/her culinary knowledge. Of course, one must also be able to cook up great dishes.

Our hosts of the day were two very funny guys – Angah Raja Lawak and Mie Raja Lawak.

Mohd Zamri bin Sahari, the emcees, Kamarudin bin Dali, Riza bin Ismail
Mohd Zamri bin Sahari, the emcees, Kamarudin bin Dali, Riza bin Ismail

The competition was separated into two main categories – individual and professional. Kimberly and I attended the event just as the professional category was getting started.

These were the three finalists

  • Mohd Zamri bin Sahari, 25, Culinary lecturer and freelance chef
  • Riza bin Ismail, 28, Executive Chef
  • Kamarudin bin Dali, 38, Hotel Chef

and they had one hour to prepare an appetizer and a main dish
and they had one hour to prepare an appetizer and a main dish

The chefs were given one hour to come up with an appetizer and a main dish to impress the judges. Ample ingredients were given, which includes seafood, vegetable, meat, mushroom, seasonings, and so on. Blender, pots, pans, knife and all other necessary kitchen utensils were available as well.

While there’re kitchen helpers for the individual event, professional chefs had to do it all by themselves.

Ayu OIAM, Baby Shima, and Adam AF were among the performers
Ayu OIAM, Baby Shima, and Adam AF were among the p performers

While the contestants were busy cooking, we were entertained by Ayu OIAM, Baby Shima, and Adam AF. Chef Wan also went around to the contestants to give advice and asked questions as well.

An hour later, all three chefs successfully completed their two dishes each.

a photo with the contestants and judges, before tasting begins
a photo with the contestants and judges, before tasting begins

Then there’s judging time, and boy was Chef Wan an awesome judge.

He was harsh, to the point, and absolutely non-nonsense in his criticism to each dish and the contestants. It was a bit like Simon Cowell, except maybe with even more drama.

Case in point – “if orang mat salleh eat your under cooked potato, they’ll throw it to you”.

To be fair, he also gave some very good advice. If anything, I am now even more impressed with Chef Wan.

Chef Wan was harsh, to the point, and very very good in his critics
Chef Wan was harsh, to the point, and very very good in his critics

Among the dishes mussels in Thai sauce (which was criticized by Chef Wan for deviating away from 1Malaysia theme), salmon with begedil, deep fried tiger prawns, roti jala and so forth. They were beautifully decorated.

and here are your winners! congratulations
and here are your winners! congratulations

At the end, Mohd Zamri bin Sahari was crowned as the champion. His bergedil with pan seared salmon was praised by Chef Wan, and on top of that, I thought he was the most eloquent among the three contestants as well. The prize was RM 10,000, and a 6 month contract for Berita Harian penning the cooking column.

Riza bin Ismail and Kamarudin bin Dali came in as 2nd and 3rd place.

In the individual category, Chua Tor Aik won the top prize, while Azman Abu Samah and Rosni binti Johari were 2nd and 3rd.

I wish the best to the winning chefs and to the runner ups, there’s always next year.

After the event I tried to replicate the winning main dish – bergedil with pan seared salmon. It turned out to be a pretty simple dish to make, and one that wasn’t bad at all when it comes to taste as well. Check out the video!

It’s balut time!

December 5, 2012 34 Comments

One of the most well known exotic Asian food must be balut from the Philippines. For those who hasn’t heard about this weird and wonderful traditional Pinoy dish, it is simply steamed duck embryo.

balut from manila

In my first trip to the Philippines back in 2009 I didn’t have a chance to try this delicacy, so when I went there again last week for Operation Smile (amazing experience, will write about that in depth soon), we make sure that balut is on top of our to-do list.

Well, here’s a video of the experience:

While balut is sold pretty much anywhere in Manila (and I suppose, most part of Philippines), they are not terribly easy to hunt down. The sellers usually operate out of a bicycle, so it’s best to ask a local where and also when you can get one.

We actually had to stop our bus once while traveling from De La Selle University Hospital back to hotel just to flag down a balut seller for some of these good stuff. A balut goes for about 10-15 peso, and usually comes with some salt, and sometimes vinegar.

check out the whole embryo separated from the egg white
check out the whole embryo separated from the egg white

As for the taste, it was like a cross between hard boiled duck egg and the tip of black chicken wings that is boiled in herbal soup till super soft. The beak can be just a little crunchy, and sometimes the feather does get in the way just a bit.

Quite gross when you think about it mentally, but really, it is delicious! I especially like the juice in balut, which probably is the allantoic fluid, or simply put, duck embryo pee. :D

Skilled balut eater can also separate out the whole embryo from the egg to scare non-eating spectators, I shall learn to do that next time.

So if you’re in the Philippines, try a balut, or 4 (like I did)

Here’s a short video compiled from the video clips I took during the dive trip to Similan Islands. Looks like I’ll need a video light or shoot almost exclusively on shallow water under bright lit condition to make this better.

Most clips were shot with Olympus E-PL3 (except those not underwater, shot with Sony Xperia Arc), using Inon wide angle converter with dome port, no red filter (which I had and probably should have made good use of.. gah!)

Hope you enjoy!