Malaysian Food Blog, Travel, Diving & More

Monthly Archives / March 2011

As some of you might be aware, I’m quite a big fan of anything pork. Over Chinese New Year (yeah, the visit happened a couple months back), while driving around trying to find something to noms, we chanced up upon this relatively new restaurant at Damansara Uptown by the name of Yue Mic Ka.

Unknowing to me then, Yue Mic Ka (鱼米家) is actually an established restaurant at Sri Petaling, and this branch at Uptown is their newest branch.

mui choy pork and pork ribs noodle with fish maw
mui choy pork and pork ribs noodle with fish maw

The menu at Yue Mic Ka isn’t exactly extensive, but to me this is a good thing. Anyone who are familiar with the paradox of choice will agree that it is often that much tougher to pick something out when presented with a menu filled with way too many dishes, one such example is Ben’s (it’s a lovely restaurant btw).

We ordered a fish maw noodle with extra soft ribs (RM 8.50 + RM 6), a sorf pork ribs noodle (RM 9.50), and a couple plates of mui choy pork belly rice (RM 9.50).

mango pudding, Mom & Haze, pork ribs!
mango pudding, Mom & Haze, pork ribs!

I gotta say that the service was especially swift, we got our food in less than 5 minutes, and they were delicious too! The soft ribs were succulent and tasty, and while fish maw was the dried version, they were plenty good too.

Haze and my brother were rather happy with the mui choy pork rice, so much so that none of them offered me a bite.

map to Yue Mic Ka at Damansara Uptown

Other than pork and fish maw, Yue Mic Ka offers prawns, fish paste, sotong balls, and of course, fish head noodles too. A pretty decent place to go for these type of comfort food, the place is also clean and air conditioned. The down side is, being at Uptown, parking can be a bit of a problem sometimes.

Yue Mic Ka
Jalan 21/60,
Damansara Utama,
47400 Petaling Jaya, Selangor

GPS: 3.133092, 101.621953

This is completely unrelated, but I want you to look at the following picture that I recently obtained.

KLCC sky

We all know that this is a magnificent shot of the Petronas Twin Towers, but check out the sky above, there’s definitely something that looks like a sign.

I used to work at the towers (for a combined total of some 7 years) and never seen something like this in the sky, this could mean something.. ermm..

Ladies and gentlemen, today we’re going to talk about asparagus. Now most of us associate asparagus as sort of a Western style vegetable, something you find in a fancy restaurant sitting pretty next to your steak (such as this side dish at Mandarin Grill), or being wrapped in bacon and BBQ-ed (ala BBQ Addict’s menu).

You will be right, but I’ve always known asparagus from Sambal Belacan Asparagus, one of my favorite dishes from childhood, a Hokkien/Penang Nyonya specialty of sort.

ingredients for sambal asparagus
ingredients for sambal asparagus – sambal, garlic, ginger, dried shrimp

This dish is also surprisingly simple to make, but it is mighty handy if you’ve already have some ready made sambal belacan. For instruction on how to make a jar of wholesome sambal belacan, click here – sambal belacan fried rice.

Anyway, here’s the ingredients:

  • a bunch of asparagus, cut into 2-3 inches, only retain the top 2 sections, throw away the bottom wooden parts
  • 2 table spoon sambal belacan
  • 15 shalots
  • 10 cloves of garlic
  • 10 dried shrimps
  • 4 fresh prawns, peeled

the secret is the steaming
the secret is the steaming

Cooking this dish is fast and simple too!


  • use pastel and mortar to pound shallots, garlic, and dried shrimp
  • marinate peeled prawns with salt for a couple minutes
  • heat up a couple table spoon of cooking oil in medium heat
  • throw in prawns first, then everything else
  • fry for 5 minutes, then add a quarter cup of water, and close the lid to steam the vegetable for 2-3 minutes
  • remove lid and fry again till water evaporates
  • food is ready to serve!

a few prawns go a long way
a few prawns go a long way

The secret to cooking asparagus is really the steaming part, since the vegetable can be a little tough if not properly cooked, but frying it too long will get the outer layer burnt. So there you go, another recipe from yours truly who reignite the cooking passion ever since our kitchen is renovated. 😀

Astro Byond PVR

I’ve recently gotten Astro B.yond PVR installed at home too, and check out what sort of programmes we have recorded.

Yes, mostly cooking shows. It’s brilliant, I can’t tell you how many times I missed out crucial part of cooking show just because they go over it a tad too fast. With the PVR’s record function this problem is a thing of a past. Of course PAUSE and REWIND function comes in mighty handy too.

I’ll be reviewing the PVR’s function soon too. In the mean time, happy cooking!

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

Remember the days when you call up or go to a travel agent’s office just to book your air tickets? That’s like 1995 right?

Now, remember your last air ticket purchase? I am going to guess that you went to the airline’s website and did your booking online. That too, my friend is so 2010.

Malaysian Airline air ticket
I do prefer Malaysian Airlines, KLIA is nice!

With facebook being the number one site in Malaysia (check the ranking here), MAS now introduce MH Buddy, a facebook application that allows you to book air tickets, check in, and more!

MHBuddy on Facebook
Just search for MHbuddy

To use this, you just need to be on facebook, my mom isn’t, but everyone else pretty much is.

To access MH Buddy , just go to your facebook search box and type MHbuddy, or use the URL:

The application has several advantages over the traditional method. It is very focused, light, and fast when it comes to booking a flight. It’s just a simple 5 step process:

  1. Search your flight
  2. Confirm outbound flight
  3. Confirm return flight
  4. Traveler’s name/phone/email confirmation
  5. Payment

Other than that, MH Buddy also allows you to check your flight booking, a handy feature especially if you’ve bought your tickets months earlier.

On the flight day itself, you can also do online check in to avoid those long queues at airport too.

MH buddy flight booking from facebook
very simple and intuitive user interface

These are both very handy features, but this facebook application has something up its sleeves that you can’t do on any airline’s website – checking and sharing flight information with your facebook friends who also uses MH Buddy.

This feature is great especially when you’re planning holidays with a group of friends who are purchasing tickets on their own, and you can also use the information to meet up with friends who happen to be traveling to the same locations too. Very nifty.

island holiday

Now it’s time to plan another holiday! I dream of crystal clear water, sun, and the breeze… ahh!

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!