Kuala Lumpur is the perfect town for stopover eating: parachuting into town for the few hours between flights. I’ve done it once before but this time was a bit more of a nostalgia trip. For me, breakfast in KL is synonymous with nasi kandar; Malaysian Tamil Muslim food from a
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Malaysia
Apr 16, 2009 | Post by: Phil Lees 2 Comments
Parachute Foodblogging 2: Restoran Nasi Kandar KL
Feb 25, 2008 | Post by: Phil Lees 2 Comments
Just a small in-joke for my Khmer speaking homies
Feb 15, 2008 | Post by: Phil Lees No Comments
Great balls of chicken rice
The apparent simplicity of Hainanese chicken rice is what makes it an addictive comfort food. It looks like simple steamed chicken and with fatty, chicken stock-cooked rice but is so fecund in people’s memories at it is impossible to begin to judge it. There are objectively bad plates of chicken
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Feb 07, 2008 | Post by: Phil Lees 7 Comments
The last ditch
Saturday night market in Little India, Kuala Lumpur If you could choose your last meal in a country, what would it be? It’s a much more concrete question than some imagined last supper: unless you’re on death row or about to commit suicide then chances are you’ll have no power
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Feb 07, 2008 | Post by: Phil Lees 2 Comments
Catching a bus in central Ipoh
Jan 31, 2008 | Post by: Phil Lees 3 Comments
Satay and fondue, together at last
I never tire of regional novelties like cooking a skewer of something in a boiling pot of satay sauce, which constitutes something of a specialty in Melaka (Malacca), Malaysia and is the raison d’etre of Capitol Satay. This style of satay, satay celup, was (as far as I can find)
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Jan 30, 2008 | Post by: Phil Lees No Comments
Kota Bharu Street Life
Jan 28, 2008 | Post by: Phil Lees 4 Comments
Cendol and pearls
These green worms are cendol (pronounced chen-dul), made from green pea flour flavoured with pandan leaves. They’re essential for making the dish that is their eponym: a combination of the worms, shaved ice, santan (the first extraction of coconut milk), gula (palm sugar) and often red beans. With a dish
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