Author Archives: Eat Tits

New Domain Name

Ok, I thought that the number of readers to WG is somewhat increasing exponentially speaking of course. And to stamp our own personal mark of erm, branding, WG on wordpress will slowly be moving/migrating towards its new domain home/url. What I’ve done so far is to perform the URL forwarding for WG, while we source for the best hosting provider with the least amount of downtime.

  1. You’re still able to log on to WG (wordpress)
  2. Migration process may take a while, depending on how fast we’re able to source for good hosts. Yeah, cheap but good. *blame it on my roots lol*
  3. You may begin to edit your URLS to point to http://www.wanderinggourmet.net
  4. I was pissed off when http://www.wanderinggourmet.com wasn’t available. Bugger!
  5. Our contact emails will be changed shortly in the “about us” page.
  6. We’ve decided on a logo but due to the “shortage” of time that I’ve been facing of late, the unveiling of the logo might take a while
  7. Our own branding will give us better flexibility on what to put here and what not to put here to reach out to our wonderful readers

That’s all. Yeah, 7 pointers….7 is a magical number, the most powerful number in the wizarding world! ROFLMAO or why would Lawd Voldermort create 7 horcruxes? Ok ok, I was merely teasing you.

Not quite a grand welcome but please, clap your hands to our new url

—->> http://www.wanderinggourmet.net <<—-

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Seafood in Klang

Ok, seafood mania has hit my brains. This happened in the wake of the release of Harry Potter’s 7th and final book. But back to seafood. A couple of peeps and I had decided on having food cum party at a nice place. But what was supposed to be an interesting night, took a turn for the worse as rain started pouring out its emo-self on us.

It took us nearly an hour (+traffic jams & +distance) between my house to this place, Bagan Hailam Restaurant. Getting there, in the heart of Port Klang itself isn’t a problem but finding the right place to eat is a HUGE problem. Upon arriving at this quaint little place, I’m aghast to find loads of restaurants of disparaging differences! However, fret not :p While this is my first time at that place, it wasn’t for those peeps.

“Oh this place is a rip off!”

“Food here isn’t that great”

“Lousy ambience in here”….etc

Ok, fair enough. You guys lead the way lol.

Finally after what seemed like eternity, we arrived at this place, with loads of jack russell terriers scurrying about their business and hush, I don’t mean their waste disposals but rather, eating scraps of anything. You have a pervo mind! 😀

Restaurant Signboard

Entrance into that erm…eatery? Looks dodgy! Argh!

Interior of the restaurant, rather cozy and warm with breeze from the estuary blowingi n on us.

Yacht Club and a dinghy in the foreground

Mussel-like shellfish, looks weird but tastes heavenly! This was cooked in erm, I have no idea what but from the pics, I can make out a few simple ingredients.

. black looking sauce/gravy
. onions (no idea which type that is :p)
. mussel-like shellfish
. some celery-leaves
. salt + pepper + sugar (roflmao)

Vegemite Crab! Seriously! They use vegemites! :p It was vegemite with honey + something else altogether…OMFG heavenly!

Evidently, eating crabs left me with no other option to take pics of other food. Ah well, I’ll show you the aftermath of Hurricane Gluttony that unleashed its fury on food!

House on stilts, these were adjoining the restaurant that I was in. Interesting structure.

Primary school, rather dodgy looking though I must surmise.

 

Pros
Overall, food was good, pricing itself was stupendously good! It’s cheap even by local standards and will definitely be back for more. It was staffed by friendly people and the breeze, ah..oh-so-welcoming!

Cons
Distance though is another problem altogether but if you could carpool, it shouldn’t be a problem as there aren’t any public transportation that heads in that direction. If you must ask me, public transportation in the Klang valley or in Malaysia generally pales in comparison with their neighbouring countries. Another thing to take note of, it takes ages for your food to arrive. I wonder if I’m actually allowed to assume that they were fishing while trying to cook our meals? :p

>>> Goes back to reading Harry Potter’s 7th book <<<

Lion Dance in KL’s Chinatown

Ok, I know that Chinese New Year has somewhat passed us like ages ago. But I remember taking some videos from my mobile of an event that left me
with ears that rang non-stop.

Walking around Chinatown in KL’s no easy task. You find people speaking a smattering of Chinese, Canto, Hokkien etc and so much so, there were times when I was at a lost as to which dialect to converse in.

Ok, lion dancing.

The first thing that is conjured up would be images of lions dancing in the
Serengeti  to hip-hop music or to whatever jazzy tune.
Think, Michael Buble or 50 cent :p But no, blame it on my brains that isn’t starved from the lack of sugar atm :p
*as of 6pm, I’ve had enough sugar to last me the entire night without having the need to erm, starve myself* :p

However, that’s not the point in this entry of mine. What I’m about to show you, is the importance of lion dancing in the Chinese culture. Lion Dancing was in the past and at present, used to usher in good fortune and to ward off evil spirits. Well, this was probably China, before Christianity said hello to them.

I cannot however, verify if evil spirits are indeed afraid of these lions,
seeing that they’re manned by human beings, but what I do know is that lions according to the chinese folklore are known to be guardian creatures. But that’s the basic thing you’d have to know about Lion Dances among the chinese. The variation of styles between Northern and Southern Lion Dancing is a different story altogether. This is atypical of chinese art, culture, food etc.

Till then, here’s a short video.  (pardon me but the video and audio quality is bad…and it’s loud!)

The King of Fruits – Ze Durians

What’s the king of fruits?
What tropical fruit draws much appeal yet repels just as many as it has appealed to? Did I hear you mention that name? That very name, much feared by other countries, airlines, hotels?

Is it a bird? Is it a plane? It is…the Durian!

Lmao, couldn’t quite come up with a better entry than that but hey, it’s better than saying..”Hi, I’m blogging about the durian, also known as stinkypoo fruit” :p
Just teasin’ ya 😉

It was night market, night for me today. Having left work a tad earlier than usual, I made my way to the market for some goodies. I was passing by this little van that sold, loads of durians. Kinda hesitated a bit as I wouldn’t want to spend any thing on a piece of fruit that gives me loads of bad breath and I mean, really bad breath. But, temptation came, tempted me with its enticing tentacles, I walked closer to the truck and the rest, like they say, is history. Using my mouth to start bargaining for the best possible deal/price/price downhike, I managed to buy get myself a pretty reasonable deal of 5 durians + 3 free durians at a cost of MYR50. Bloody hell :p I could have settled for one but no, they were too tempting.

Anyhow, there are many ways to eat/process your durians. The common ways would be, eating its flesh right when it’s opened or making a durian pulp to be made into

1) fermented durian a.k.a tempoyak (to be used in curries, and this smells BAD!)

2) cake

3) play dough..(Btw, I’m just kidding about this )

4) ice cream

5) dodol (a delicacy in Malaysia, Indonesia and the Philippines)

6) fried into little chips (urgh..not my fave anyway)

This ugly piece of thorned up ball is as versatile as your everyday avocado. Yes, wouldn’t it be nice if grapes or other fruits were as versatile as this? Truth be told, durians aren’t as nasty as myth or urban legends have made it out to be.

It’s a fruit that stinks (thanks in due part to a certain organosulphur compound) only when it’s opened, and when you’re not accustomed to its smell. But upon eating a mouthful of it, you’d be surprised that it’s sweet, creamy and well..yummy! It has a somewhat custard-like texture and it’s not surprising that durians have been consumed since pre-historic times in Asia and was only introduced to other countries some 600 years ago. Time have yet to change mankind’s perception of this stinky beast.

One of those rather traditional Thai/Siamese way of eating durians.

. hot steaming rice

. cold water is poured over hot rice

. a dash/sprinkle of salt

. a couple of durians and you’re good to go (and die that is 😉 )

There are the other ways of consuming durians the Thai trad way, most notably durians and coconut milk with vanilla-infused sticky rice. Dear me…that would be, death for me. I hadn’t had that much durians but seeing as I’ve not had durians in years (approx 10 years I think) I puked out after 5 seedlings :p That’s what durians are all about, richness in a rather crude context *burps* Oops, excuse moi 🙂

Malaysian Pancake – The Recipe

As requested, here’s the rather simple recipe to make Malaysian pancakes.

What you’d need is

  • 340g of plain wheat flour ( not exactly sure what other flour types can be used of course
  • 4 teaspoons of baking powder
  • 3 teaspoons of sugar
  • 2 eggs-beaten
  • 1/2 teaspoon of salt
  • 2 cups of water/H20
  • 1 cup of milk (Yum I love milk)
  • 2 teaspoons of corn oil

Pancake Inards or otherwise known as fillings :p

  • 3 teaspoon of roasted/grounded peanuts
  • 6 teaspoons of butter
  • 6 teaspoons of castor sugar ( this is to give it the sweet crunchiness with the grounded peanuts )
  • 3 teaspoons of cream-style corn

Batter preparation

Mix flour, sugar and salt into a bowl.
Make a well in the center.
Add in milk, egg, oil and water in the well.
Mix it all in together

Preparation Method

  • Lightly grease the pan with a knob of butter
  • Heat pan till you see a little wispy smoke being emitted.
  • Take a large spoonful of batter and spread evenly onto the greased pan.
  • When the batter is half cooked, sprinkle some groundnuts, sugar and add in a few teaspoons of corn over the surface.
  • Add in another knob of butter. Cover pan.
  • Cook for about 3-4 minutes. Remove from heat and fold into two.
  • Serve it piping hot.

5 Ways to know you’re a foodie

1. Food travel

You would travel more than 50km (it could be more than 20km) for food be it seafood, vegan food, crap food, whatever food. For you, travels would have to be done in the name of food and that’ll be good.

2. Blog Hopping

You would have read up or at least feasted your saliva and eyes upon sinful pictures of food from other blogs. Well, that isn’t even enough for you. You woudl follow up by reading up on recipes/restaurants/reviews before trying out that place or food.

3. Restaurant Hopping

Hopping from one restaurant to another to apease your tastebuds is your hobby/temp job. You know the best places for Japanese, Chinese, Greek etc food. I don’t because I don’t get paid for this temp job. 😀

4. Mind numbing

You start to wonder if you’re just plain hungry or plainly speaking, numbed mentally by the amount of food floating through your cranial regions. The first thing that comes out from your mouth, “Oh food!”

5. Tongue Wagging

Haha, nothing beats having a wagged tongue at the sight of food. I bet most of you are guilty as charged. Remind me to carry my camera along should that happen again. And it’ll be, “Wow!” “Yum!” “Hmmm” to “Oh food is glorious” and hence your tongue starts to irrevebrate to pulsating movements. Omg, that sounded horny lol. C’mon, don’t tell me you’re not one of ‘em 😉

Being a novice foodie, I can’t say that I’m all the above but I am guilty of food travel lmao. That reminds me, I’ll perhaps settle for some fatty whopper now.

Glorious Food

Damascus Gate Restaurant in Kuala Lumpur

Ok, Damascus = Syria? I know I know, Geography isn’t exactly my strongest point, I could name erm, places like Los Angeles, San Francisco in due part on Hollywood. Yes! I’m a movie freak that’s being slowly churned into a foodie as well.

No, I’m not another Michael Myers (think, Halloween H20) as this mini me here’s perfectly sane.

Back to Damascus Gate Restaurant, this restaurant is situated in the erm, remotest part of Kuala Lumpur BUT fret not, they serve up a good deal at a cheap price.

I’m all for good food at cheap prices, and I reckon, they taste somewhat better, not to mention though, my pocket does as well! LOL!

Lena and I had a go at Shawamar something something, well, the menu was in Arabic, and I had erm, potato something something (think Arabic).

Thank goodness Lena knew how to speak/read Arabic having spent a part of her life in Riyadh.

But anyhow, the one I had which was potatoes, in onions, in erm…butter (possibly, tasted like it though), and lamb was sooooo bloody good I could go for a 2nd helping!

Lena’s shawamar was equally good tasting as well but we were floored by what came after these deliciously cooked food. Rice pudding!

That was like the first time I’ve ever had rice pudding and it tastes sooooooo good!

Can’t exactly look at rice the same way again, can I? According to the guy who took our orders ( Syrian who married a Chinese woman, adorable), he said the rice pudding is made overnight using goat’s milk and semi-cooked rice with some sugar that isn’t too sweet. Once everything’s set, it’s left in the refrigerator overnight to be served the next day.

It’s good 😉

Menu

Restaurant Interior, comfy seats (on the floor) but filled with mozzies :p

Rice Pudding on my left palm

For decoration purposes, the stalk kept falling down, and thank goodness it wasn’t London Bridge lol.
I was so excited I couldn’t snap a proper picture lol. Nothing turns me on like humour on food 😀 But these are pickles. Yum!

Shawamar goodies! Reminds me of pashmena. (I have no idea why)

Half ravaged rice pudding!

My potato goodie. Soooo simple but good!