Category Archives: meat

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 😉


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!


Dinner Fanfare 190KMs away!

….that took abot 2-2.5 hours of driving. I still cannot believe I drove that far for food Well, not that it’s any different from other places but I’d to attend a rather, festive-like dinner in commeration of my grandaunts 95th birthday. Boy, I’d love to be at her age :p

The restaurant that I’d to go to was in Ipoh, which would roughly acrue to about 190km or so from Kuala Lumpur.

I don’t have any form of addy, and neither do I recall the name of the restaurant but I did however, manage to make up for my short term memory by showing you food(s) that were on display and digested by our tummies.Yes, they were good and I don’t know how much everything would have amounted to.

First dish, started with a ‘pau’ that had red marzipan-ish letterings on it, Fertility. How fertile that is I don’t know as grandaunt’s childless.

This was promptly followed by a seafood fanfare of lobsters, crabs, lobster meats in salads etc. I don’t know what other things may have entailed in this fare but this was by far, my favourite.

Large scary looking lobbie 😀

And a huge roasted pig. Say cheese dahlings. I nearly puked as it was oily, imagine eating a whole chunk of lard.

And was quickly followed by shark fins soup. Yes, I know that PETA would probaby be pissed at me for this but it was all very much a part of the banquet. Oh, this soup was shark fins + crab roe. Erm, anyone for the roes?

Ooh my next favourite! Loads of lily buds, on little vegs I have no known name for and century eggs. *literally century eggs as they’re known for their rather putrid taste but aren’t exactly 100 year old eggs ;)* What could be as bad as a balut?

Fish. Looks very much dissected.

Mango pudding on some Japanese jello. The chinese word, if I’m not mistaken it means, Double Happiness/Prosperity? Will someone help me out here?

I could have taken more pics but seriously, I was grossed out by the amount of food/dishes that led to waste.

Chicken Rendang Recipe

This is one of the recipes I learned from the At-Surince Culinary Academy school in Singapore. Chicken Rendang (according to the recipe sheet they gave us) is a rich coconut chicken stew. I personally do not like this particular recipe, but maybe it is because I just cannot cook it right. I actually prefer the way I cook rendang as it has a spicier and richer flavour than this recipe. Maybe it’s just me and this recipe that doesn’t gel together! Anyway, here it is:

4 tbsp cooking oil
3 kaffir lime leaves, torn
1 whole chicken (900g/2lb), cut into 8 pieces
1.5 cup coconut milk
palm sugar (to taste)
salt (to taste)

Spice paste
8 dry medium-sized red chillies, softened
10 small shallots, finely chopped (or an onion if you don’t have any shallots)
5 garlic cloves, finely chopped
50g ginger
30g galangal, peeled and thinly sliced
2 stalks lemon grass, smashed
1 turmeric leaf (or some turmeric powder)

1. Grind the softened chillies, shallots, garlic, ginger and the tumeric leaf either in a pestle and mortar. Or if you want to be lazy, put it in a blender. (Pestle and mortar version makes it taste better for some reason though)
2. Heat the oil in a wok or a pot over moderate heat and fry the paste in step 1 for about 10 minutes until fragrant. Keep adding a little oil a bit at a time if the paste becomes too dry to avoid the paste burning.
3. Add the galangal, lemongrass, kaffir lime leaves, turmeric leaf and the chicken pieces into the pot. Then stir in the coconut milk and add salt to taste.
4. Bring to a simmer, cover, and stir from time to time until the chicken is cooked. (About 20 minutes).
5. Add palm sugar to taste, increase the heat and cook a few more minutes until the sauce has thickened.

Serve hot with steamed rice or turmeric rice (yellow rice / nasi kunyit).