Malaysian Food Blog, Travel, Diving & More

Tag / cendawan

A while back I participated in Hotlink’s Bloggers Without Border challenge and pleaded for vote (with an awesome video of course) to get me to Philippines.

Many of you voted, so a big thank you to you who took the time and effort to cast the ballot for me. However, due to something that came up in this pesky little thing called “DAY JOB”, I was not able to travel to Philippines. BUMMER!

So I guess balut will have to wait, haih, hopefully next time!

Now here’s another video with my co-star Cendawan for your amusement. 😀

I’m a big fan of curry mee, the good old Penang curry mee. The type that comes in santan based soup with fragrant chili paste and typically ensures a few smooth trips to the loo if you have it say.. three day in a row.

In Klang Valley, you usually call it curry laksa.

Penang style curry mee at Hoi Kee kopitiam
Penang style curry mee at Hoi Kee kopitiam

This particular stall of curry mee was discovered accidentally when we went Hoi Kee kopitiam at Segambut for nasi lemak with pork. It was already finished for that day, I chose to try the curry mee as a substitute, and it turned out to be a brilliant accident instead. 😀

nothing beats that fragrant sambal and raw cockles
nothing beats that fragrant sambal and raw cockles

While this version at Segambut does not come with pork’s blood (otherwise it’d be totally perfect), the chili, soup, and other ingredients did come together harmoniously to make a great bowl of curry mee. I also especially love those big juicy RAW cockles. Something that I believe people like Kim would love to have her hands on.

KY and Haze, with cendawan joining us too
KY and Haze, with cendawan joining us too

So if you are a curry mee lover like me, this is definitely a place to check out. For those staying at PJ, go to Restaurant Okay, but be there before 9 a.m. But for everyone else (especially those who isn’t so keen on coagulated blood anyway, or can’t wake up before 9), this is the best place to go!

Oh, they are pet friendly too. 😀

Hoi Kee kopitiam at Segambut

Kedai Kopi & Makanan Hoi Kee
No. 2, Jalan Segambut Tengah,
Segambut, 51200 Kuala Lumpur
GPS3.18564, 101.67633

A couple days ago I went to the Philippines, for a total of one day, with over half the time spent on the road (it was the Friday before Christmas, bad traffic). I messed up big time, I did not even get a chance to eat the famous balut!

If you have no idea what balut is, just take a look at the picture below.

Lovely isn’t it? Yes, I want to noms that down yumyumyum!!

There’s plenty to do at Philippines other than just chewing down balut, of course. The dried mangoes are super awesome, them pork dishes (at Cagayan, the Philippino restaurant at Centrepoint) are delicious, and there’re of course, pork rind and fried garlic I can buy back to Malaysia too!

Heck, there are even diving spots not far from Manila.

You guys will get to suggest and vote for what I do next when I’m there. What a concept right? (and there’s even a surprise for you if I manage to complete the task!)

Other than that, I also have to escape from a dangerous animal, so vote for me and I be your remote control blogger eating everything and anything you ask me to when I am at the Philippines! I need to win the Bloggers without Borders contest from Hotlink Prepaid Data Roaming.

Go here to vote for me and my video ya thanks.

Gotta escape, gotta eat!

The weather’s been out of whack lately, it was raining constantly for a while, and then now it’s super max hot. Look at cendawan the delinquent Bengal cat here, even the wild animal’s feeling the heat and had to stick out his tongue to get some relief.

Cendawan is over heating
Cendawan is over heating

Yes, we do occasionally take the cat out for a bit of a tour, to let him pretend he’s a dog of sort. Perhaps that’s what made the kitty learn how to play fetch in the first place.

Anyway, we found ourselves a salvation on a hot Sunday afternoon while driving around Puchong buying lights a couple weeks ago. (by the way Top Ten trading is the best place to buy any lights, it’s way cheaper than anywhere else we tried).

The salvation was a road side coconut juice stall.

coconut juice by Jalan Puchong, near Tesco
coconut juice by Jalan Puchong, near Tesco

Places like this used to litter every other street corner in Klang Valley, but lately most of them have since been replaced by the likes of 7-11, 88 speedmart and such.

RM 2+ (RM 2.50 if I remember correctly) for a freshly opened young coconut, and they even have crushed ice to go with it too. You also get that sweet coconut meat in that 100% pure juice drink.

Ahhhh, how I wish we could get this everywhere!

puchong coconut

Jalan Bandar 8,
by LDP, Puchong
GPS:  3.03170, 101.61442

Whenever we cook dinner at home, I usually take a photo and post up the main dish of the night on twitter, and since we started cooking at a regular basis about a month or so ago, the Kimchi Jjigae (kimchi soup) dish is by far the most sought after recipe from my tweeter and facebook friends.

“By far” also means like, 3 of you, but here is how it’s made 😀

glorious bowl of Kimchi Jiggae
glorious bowl of Kimchi Jiggae

You can get this at pretty much any Korean restaurants and they are usually served with a bowl of steamed rice. They’re usually priced close to RM 20, with the cheapest I’ve had coming in at around RM 10.

This recipe calls for ingredients worth about RM 20 or so but serves 3-4 person.

ingredients for kimchi jiggae
ingredients for kimchi jiggae, minus the pork here


  • 1 packet of Kimchi (you can get it at cold storage/isetan or Korean specialty stores at Ampang, the more fermented the better)
  • 200-300 grams pork of pork belly slices, cut into squares
  • 3 table spoon of miso paste
  • 2 red onion, slices
  • 1 packet of soft tofu, cut into your desired shapes
  • 6 cloves of garlic, finely chopped
  • 6 cilipadi (or Jalapeño peppers if you can find them)
  • 3-4 slices of ginger
  • 3-4 stalks of scallion, cut into 3 inches in length
  • 2 table spoon cooking oil
  • 1 table spoon of butter (optional)

first you fry, then you stew, it's that simple!
first you fry, then you stew, it’s that simple!

Here’s the steps:

  • heat up frying pan with cooking oil in medium heat, then fry onion, garlic, ginger, chili, and pork belly for 2-3 minutes
  • add kimchi, continue frying for another 2-3 minutes
  • add half a liter of water, add miso paste, stew for 20 minutes
  • add tofu and scallions 2-3 minutes before serving

Haze and Cendawan enjoying dinner
Haze and Cendawan enjoying dinner, I think it’s spicy? hehe

For those who doesn’t prefer pork (the horror!), you can make this dish with chicken or beef too. For those who loves more vegetables, you can also add radish when you start stewing.

Happy cooking!