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Seafood in Sabah is like char kuih teow in Penang or Tomyam in Bangkok, if you find yourself in Kota Kinabalu, it is pretty much compulsory to get yourself to one of the many seafood restaurants and have a meal.

Salut Seafood, located within a prawn farm
Salut Seafood, located within a prawn farm

On our Mt. Kinabalu trip (more on that soon), we met up with one of my old friends Ben for dinner. On our previous trip we went to New Gaya, so this time around Ben suggested that we head to Salut Seafood, the restaurant located within a prawn farm.

It took us quite a while to get there due to the (un)expectedly rush hour traffic, but alas, we got there in time before sunset. The restaurant is located by the sea and accessible via cars, but if you’re on a tour bus, you’ll be out of luck. This place is built for the locals.

live seafood to choose from, including quite a variety of shellfish
live seafood to choose from, including quite a variety of shellfish

Like most seafood restaurants worth its salt in South East Asia, there’s a good selection of live seafood to choose from. Crabs, prawns, fish, and quite a few types of shellfish can be chose from the live tank to be cooked in the method of the customer’s liking. There’s also a big price list plastered on the wall to remove too many surprises.

haven't had this type of shellfish since Vietnam
haven’t had this type of shellfish since Vietnam

For the three of us, we ordered some live prawns, crabs, shell fish, and sabah vegetable to go with rice.

The prawns and shellfish were steamed, the simplest possible cooking method, this was to preserve the natural sweetness of the seafood. The quality were apparent as the prawn were quite a lot more difficult to peel than the usual “already dead for a couple days” variety.

butter crab, fresh prawns, and "sabah vegetable"
butter crab, fresh prawns, and “sabah vegetable”

This was also the first time I had the same snail since New Gaya & Hong Hai in Ho Chi Minh City, tasted a bit like a cross between lala & balitong, if you enjoy those, you will enjoy this.

The crab, while properly seasoned and prepared, was not as firm and “full” as I had hoped for, though it was nonetheless an acceptable dish.

great first meal at KK and to catch up with old friend
great first meal at KK and to catch up with old friend

Then there’s the unique “Sabah vegetable” that you can’t get in Peninsular Malaysia, with its slightly crunchy stem and soft leaves, I always make it a point to order this whenever I’m at KK.

Dinner came to about RM 50+ per person, right around the average for a good seafood meal at KK. We could have kept it a bit cheaper if not for the over ordering, but diet goes to hell when you’re traveling, right?

Thanks Ben!

map to salut seafood, kota kinabalu

Address:
Salut Seafood
Jalan Sulaman, Kampung Salut,
89200 Kota Kinabalu, Sabah
GPS: 6.103970, 116.160311
Tel: 019-881 8515
Hours: 11:30 am to 9:30 pm

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Following the previous recipe on soya chicken dish made with Angel soya sauce and Angel Oyster sauce. I thought of trying out a recipe with their Sriracha hot chili sauce. I was browsing reddit just happened to came upon an entry on GifRecipes featuring roast chicken that uses sriracha sauce as seasoning, so I thought, why not try something similar?

So here is my roast chicken with Angel Sriracha hot chili sauce recipe.

Angel Sriracha hot chili sauce, chicken, and other ingredients
Angel Sriracha hot chili sauce, chicken, and other ingredients

Ingredients (main):

  • 4-5 tablespoon of Angel Sriracha hot chili sauce
  • 3 tablespoon equal portion of brown sugar
  • 2 chicken quarter (leg part)
  • 1 bulb of garlic (dice)
  • capsicum
  • 2 red onion
  • 100 gram shiitake mushroom (optional)
  • 2-3 tablespoon of butter

Ingredients (sides):

  • 1 potato
  • 1 sweet potato
  • 1 slice of pumpkin
  • olive oil
  • salt & pepper

brown the chicken with butter on a hot frying pan
brown the chicken with butter on a hot frying pan

Cooking instructions (side):

  • cut the root vegetables into cubes and put in baking pan
  • add olive oil, salt, and pepper
  • heat up oven to 200 Celsius and bake for 35 mins

It’s good to start this first and put it in oven, take the additional 15 mins or so to prepare for the main dish and have everything in the oven done at the same time since the chicken will take some 20 minutes in the oven.

mix sriracha hot chili sauce with brown sugar to apply on chicken
mix sriracha hot chili sauce with brown sugar to apply on chicken

Cooking instructions (main dish):

  • heat up frying pan with butter
  • pan fry the chicken on all sides till skin is slightly brown, remove to oven pan
  • next, fry garlic, onion, capsicum, and mushroom
  • arrange everything in the oven pan
  • mix Angel sriracha hot chili sauce with brown sugar, carefully use the sauce to cover chicken
  • place everything in oven for 18-20 minutes at 200 Celsius

roast chicken with sriracha hot chili sauce & sides
roast chicken with sriracha hot chili sauce & sides

Mix all up in a plate and serve!

I found that Angel Sriracha hot chili sauce is probably slightly spicier than those I’ve had before, and that suits me just fine. With brown sugar and oven heat treatment, the sauce gave the roast chicken skin a pretty sweet and spicy note which compliments the meat very well. There’s no condiments on the side necessary at all for this dish. I’m glad that it worked out pretty well.

You can always modify the side dishes a little to suit your need for this dish, give it a try!

For more about the sauce, check out www.bidorkwongheng.com

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The weekends before heading up to Mt. Kinabalu (will post that entry soon), we had the good fortune of having a proper French dinner at Rendez-Vous.

Rendez-Vous Traditional French Restaurant at Bangsar
Rendez-Vous Traditional French Restaurant at Bangsar

Situated at Lorong Maroof, the tagline for Rendez-Vous is “Your traditional French restaurant in Bangsar”. The restaurant does not pretend to be a fine dining establishment, but at the same time they do run it the “proper” way, utilizing imported ingredients in Chef Benjamin’s creation of succulent, seasonal dishes, maintain a comprehensive wine list, and having well trained staffs.

like all good meal, we started off with a simple amuse bouche
like all good meal, we started off with a simple amuse bouche

Impressively, they manage to do this at a price point that is accessible to most, with the three-course menu starts at RM 69 (four-course RM 115, five-course RM 159). Main dishes are priced from RM 36 (stuffed chicken) to RM 89 (ribeye), again, rather reasonable.

cocktails, and “Meli-melo de rillettes de poisons”
cocktails, and “Meli-melo de rillettes de poisons”

Our first starter for the night was “Meli-melo de rillettes de poisons” (RM 23), or duo of seabass and tuna mousse served with baguette and crostini bread. I’ve had tuna mousse before, but seabass was my first, and I must say the lighter and more refine taste works out pretty well in this.

We also had a couple cocktails to get the mood flowing. If you have specific preference, do tell the in-house mixologist as he’ll be more than happy to customize a cocktail to your taste.

“Escargots a la Bourguigonne”, Narrow Valley Souvignon Blanc
“Escargots a la Bourguigonne”, Narrow Valley Souvignon Blanc

Second starter was the snails with parsley and garlic butter sauce in vol au vent, or “Escargots a la Bourguigonne” (RM 28). This doesn’t come with any shells (they’re recycled shells at any restaurants anyway) and the garlic butter sauce gives the snail meat a really smooth and buttery texture which was really complete with the Souvignon Blanc pairing with its contrasting mild acidic taste.

“Foie Gras de Canard”, Porto Cruz Tawny
“Foie Gras de Canard”, Porto Cruz Tawny

Then there was “Foie Gras de Canard” (RM 48), or duck foie gras de terrine, port wine and spices, mushrooms flavours. We had this with Porto Cruz tawny, a sweeter drink that complements the really rich starter pretty well. I though the bits of smoked duck breasts adds to the complexity of the dish and break the monotony of those blended liver.

“Fillet de daurade en croute”, Colombelle Coeur de Gascogne wine
“Fillet de daurade en croute”, Colombelle Coeur de Gascogne wine

We shared a couple different main dishes between the two of us, starting with “Fillet de daurade en croute” (RM 58) or seabass filet, creamy carrot puree and avruga caviar, citrus vinaigrette. The fish was cooked just right those caviar really does add a dash of luxury to the dish. I did enjoy having the citrus with the fish more than I thought I would, quite a bit of revelation really.

We had another glass of wine to pair with our main dishes, but I’d be lying if I tell you I know anything about.

"Poulet façon cocotte", or stuffed chicken with French mash potato and creamy mushroom
“Poulet façon cocotte” – stuffed chicken w French mash potato & creamy mushroom

The 2nd main dish was their cheapest on the menu – “Poulet façon cocotte” (RM 36), or stuffed chicken, French mash potato and creamy mushroom. I was rather curious on how they manage to prepare the chicken into a big ice hockey puck shape, but it was easy to eat. The poultry was quite moist and succulent. It is a modest dish but one that is more than decent if you’re not into fancier dishes.

Other main dishes available here includes pork belly, pork blood sausage, braised beef chunks, pan seared lamb, and a few other fish dishes.

Fromages - Seasonal selection of French cheeses
Fromages – Seasonal selection of French cheeses, Bonpas Côtes du Rhône

We bridged the main dishes and desserts with a selection of cheese (RM 29 small, RM 46 big platter) to go with Bonpas Côtes du Rhône. If you’re a cheese lover, you’d definitely enjoy this, the brie was really soft and rather strong, but my favorite was the blue cheese, positively pungent and really really strong. It’s a bit like durian, you either love it or you despise it.

“Delice au chocolat et caramel”, “Tarte au citron meringue”, Le Contesse Prosecco di Treviso Extra Dry
“Delice au chocolat et caramel”, “Tarte au citron meringue”,
Le Contesse Prosecco di Treviso Extra Dry

By the time we reached desserts, I’ve already had way too much alcohol & food in me, but we were still presented with two plates of beautifully crafted dishes it was tough to resist.

Delice au chocolat et caramel” (RM 22) was  as expected, rich, smooth, and not overly sweet, while the “Tarte au citron meringue” (RM 17), or lemon tart with hard and soft meringue was perfect if you don’t want something overly heavy to end the night. The tart was quite light and fluffy.

Haze & KY at Rendez-Vous, Bangsar
Haze & KY at Rendez-Vous, Bangsar

If you haven’t had proper French cuisine due to price or you’re not one of those who likes to dress up for a fancy fine dining meal that lasts 3 hours, Rendez-Vous is a place you need to check out.

rendez-vous bangsar direction

Address:
Rendez-Vous Traditional French Restaurant
100, Lorong Maarof, Bangsar Park,
59000 Kuala Lumpur
GPS: 3.132636, 101.673110
Tel: 03-2202 0206

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A few weeks ago we went back to Penang and instead of staying at home at mom’s place, it was a short staycation at Rasa Sayang Resort and Spa, a place with fond memories from my teenage years as I used to work there as a casual workers (as mentioned on the entry on their Spice Market buffet). It was a like a 20 years fantasy come true of sort.

Rasa Sayang at Batu Feringghi, Penang
Rasa Sayang at Batu Feringghi, Penang

Rasa Sayang has always been one of the best hotels from the Shangri-La group. Situated at the East side of Batu Ferringhi beach, it is some 20 minutes drive from Geogetown, the capital city of Penang.

In addition to the access to sandy beach and all the fun beach activities such as parasailing, banana boats and such, the hotel also spot a huge garden with some of the oldest and biggest trees you can find. The landscape is simply amazing, and from someone who’s just started to work on a bit of a green patch at home, I can only begin to imagine amount of effort required to upkeep this huge garden.

our Rasa Premier Wing, as big as some apartments
our Rasa Premier Wing, as big as some apartments, with mom!

Rasa Sayang is separated into two different wings – Garden Wing & Rasa Wing.

Rasa Wing is catered more towards couples and adults while Garden Wing welcomes family oriented holiday goers. Each wing has its own swimming pool, with Rasa Wing pool allowing only 16 year olds and older and the Garden Wing main pool accessible to all.

there's a huge outdoor bathtub at the balcony
there’s a huge outdoor soaking tub at the balcony

Rasa Wing guests also enjoy several additional privileges, such as a balcony with private soaking tub, complimentary high tea, semi buffet breakfast at Feringgi Grill, and in-room express check-in and check out.

The service is definitely more exclusive and personal for Rasa Wing guests.

the gym at Rasa Sayang is rather well equipped
the gym at Rasa Sayang is rather well equipped

Other recreational facilities at Rasa Sayang includes a par-3 pitch & putt golf course, a tennis court, an adventure zone, and a rather well equipped gym which we made full use of on our 2-night stay.

Rasa Wing guests get to have breakfast at Feringgi Grill
Rasa Wing guests get to have breakfast at Feringgi Grill

Ferringi Grill has won awards an often regarded as one of the best restaurants on the island, so when we had the opportunity to sample the breakfast buffet as a staying guest on Rasa Wing, it was a no brainer.

The breakfast is served as a semi-buffet style, with a rather decent selection of pastry, cheese, and other breakfast dishes in addition to several main dishes you can order. Haze had fresh waffles with whipped cream, chocolate sauce, berry compote and pistachio powder, while I opted for roasted sea bass with spinach and mushrooms. They were quite delightful, a class above ordinary buffet for sure.

there's complimentary afternoon tea at Rasa Lounge
there’s complimentary afternoon tea at Rasa Lounge

We also took advantage of the complimentary afternoon tea at Rasa Lounge, again available for free to Rasa Wing guests. I had a cup of coffee while Haze opted for tea to go with scones, sandwich, and other carefully crafted pastries. I particularly enjoyed the little sandwich with grilled capsicum & onion, simple and exquisite.

Was our stay at Rasa Sayang as good as I thought it’ll be 20 years ago when I was serving the guests? Well, let’s just say I wouldn’t say no to retiring at this place.

map to rasa sayang

Do check out some of the offers from Rasa Sayang if you’re planning a trip to Penang by clicking the links below.

Address:
Rasa Sayang Resort & Spa by Shangril-La 
Batu Ferringhi Main Road,
Kampung Tanjung Huma,
11100 Batu Feringgi, Pulau Pinang
GPS5.478865, 100.254181
Tel+604-888 8888

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When it comes to a Malaysian kitchen, soya sauce and oyster sauce are some of the most important ingredients for cooking. I must admit that I used to be one of those people who doesn’t think twice and choose the closest shelve at the grocery store when buying those sauces. What I failed to realised tho, is that these sauces aren’t make alike at all.

Last week, I was given a few bottles of some of our favorite sauces by Bidor Kwong Heng to try out – Angel Soya Sauce, Angel Oyster Sauce, and Angel Sriracha Hot Chili Sauce. These sauces are made from non-GMO ingredients and obtained international food safe certificates.

I’m made a couple dishes with these sauces in their ingredients to try them out. First – soya sauce chicken.

Bidor Kwong Heng's sauces with ingredients for soya chicken
Bidor Kwong Heng’s sauces with ingredients for soya chicken

Ingredients:

  • 3 table spoon Angel Soya Sauce
  • 3 table spoon Angel Oyster Sauce
  • 1 quarter chicken (leg part)
  • one bulb of garlic, peeled
  • 5-6 slices of ginger
  • star anise (optional)
  • 1 cup water
  • 2 tablespoon cooking oil

first, mix Angel soya sauce and oyster sauce in equal portion
first, mix Angel soya sauce and oyster sauce in equal portion

Cooking instructions:

  • mix soya sauce and oyster sauce in a small bowl with 1 cup of water
  • heat up cooking oil and fry garlic, ginger, and star anise till fragrance
  • add everything and simmer for 20-25 minutes with lid cover, flip the chicken half way
  • enjoy while hot!

soya sauce chicken, this goes well with a bowl of porridge
Soya Chicken with Angel Soya Sauce & Oyster Sauce

The dish turned out pretty good, Angel soya sauce and oyster sauce did a good job in adding a hint of complexity with its umami while not being overly salty. The chicken goes best with porridge especially if you mix the sauces all in. Enjoy!

For more about the sauces, check out www.bidorkwongheng.com