Malaysian Food Blog, Travel, Diving & More

Monthly Archives / September 2011

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.

So what is the cube?

  • The Cube is at
  • The Cube is the music you need – MUSICUBE
  • The Cube has your games – PLAYCUBE
  • 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 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 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.

Do check out and see for yourself.

Adios amigo!

Do that thing for me?

September 24, 2011 3 Comments

Here’s a little game for you –

  • go to Love Galaxy S II 
  • click the “Play Now” button to go to the play page
  • in the box, write something
  • click play
  • watch video
  • repeat step three and see how many different videos can you get

tips: try words associated with actions like “call”, “drink”, “sing” ,etc, but don’t limit yourself 😀

Example: this video is what you’ll see if you type “dance”. Which reminds me that I actually love to trick little kids into doing that and watch them goes wonker. hee-hee

These are some of the videos I managed to get, lets see how many can you get!

And by the way, lets see if you know which keyword gets the girl to display this sign above. It’s a challenge, play time!

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
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
the key is to roast the eggplant first


  • one large eggplant (brinjal, aubergine, or whatever you want to call it)
  • 1 tomato
  • 1 capsicum
  • 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
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.

Happy cooking!



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

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.

curry mee at Blue & White kopitiam
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!

cockles and deep fried pork skin too, yums
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
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.

Bon Appétit!

map to Blue White Teow Chew Porridge Kopitiam

Blue White Teow Chew Porridge Kopitiam
Jalan Gading, 55100 Kuala Lumpur
GPS3.14622, 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!
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.

claypot chicken rice, pork tripe soup, seafood tofu, vegetable
claypot chicken rice, pork tripe soup, seafood tofu, vegetable

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
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.

map to Huen Kee claypot chicken rice

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