So I finally did it. I booked a flight to KL. I couldn’t resist since a year ago, the last time I was in KL I had a taste of KL food, but wasn’t able to do a proper feature. (not to mention my photography sucked back then!) So this time around, armed with my photography gear as well as my new found love for food (ok so its not quite new) I booked a flight to KL. I am staying over for 9 days, as to where to I am staying, I still have no idea. Luckily the most awesome boss has decided to put me up for a few days. So all you Nuffnangers out there, especially in Malaysia, I am sure you guys are jealous since I’ll be staying with THE Timothy Tiah.

Because my reason for going to KL is primarily based on the food trip, I’ve asked CH to send me a list of MUST-TRY dishes in KL, Penang, and Subang. How I am gonna get there, I still don’t know. So if you’ve got something or rather tried something in KL, Penang, or Subang, and its not on my list, let me know! I definitely would want to try it. This is the start of a special feature called “Foodie Manila goes KL crazy!” My trip is scheduled for October 5 till October 14. Now if any of you food bloggers in Malaysia are free during those days, please hit me up an email, tweet, or a comment. I’d love to meet some local food bloggers!

1.) Hokkien Mee (the best place is in a small town just outside KL (Tanjung Malim) just off the main highway.)
2.) Bak Kut Teh
3.) Indian Rojak
4.) Prawn Mee
5.) Chee Cheong Fun
6.) Lam Mee (Only at Pudu an outlet called May King) (this is actually lomi but its much better)
7.) Briyani Rice (spicy)
8.) Nasi Kandar (spicy)
9.) Nasi Lemak (spicy)
10.) Nasi Dagang/Kerabu (food court) – KLCC food court
11.) Ikan Bakar – Grilled fish with sambal (at Istana)
12.) Hakka Yong Tau Fu (Balakong)
13.) Chendol – Indian Ice Shaving
14.) Curry Puff (Curry Empanada)
15.) Char Kuay Teow.
16.) Kangkong Cuttle Fish
17.) Grilled Chicken Wings.
18.) Steamboat (suggested:
19.) Goreng Pisang (Banana Fritters)
20.) Satay
21.) Roti Canai
22.) Wanton Noodle (Dry/Sauce version)
23.) Beef Ball Noodles (Dry/Sauce version) – Jalan Tan Siew Sin is the best.

If you want to try some of these in nice setting I recommend either the KLCC food court OR the Mid Valley MegaMall. If you don’t mind the heat/no airconditioning the most convenient is Jalan Alor at night or head out to SS2 town centre Petaling Jaya.

Seafood Dinner Dishes. These are available in various seafood places like in Klang,

1.) Marmite Crab/Prawn
2.) Salted Egg Butter Prawn/Squid
3.) Asam Fish
4.) Fish Head Curry
5.) Sambal Sotong (Sambal Squid)
6.) Kangkong Belacan
7.) Gunness Stout Pork Rib
8.) Deep Friend Baby Squid

Some high-end to mid-range restaurants worth trying

1.) Tamarind Spring in Ampang
2.) Top Hat Jalan Stonor (near KLCC)
3.) Tenji Japanese
4.) Coliseum Cafe (this is about nostalgia not so much the food although its decent)
5.) Coca Steamboat (there is a few including one at KLCC but the sauce is the best)
6.) Wai Kee Roast Goose Pudu
7.) For Dim Sum I recommend Hong Kee Dim Sum (the original is at Pandan Indah but there are several other outlets now)
8.) Amarin Heavenly Thai – The Gardens Mid Valley – there are many thai restaurants in KL all about the same price worth trying but the reason I am recommending this one is that I know pinoys love rice and this Pineapple Fried Rice here is really the best and pricy too.
9.) The Soul – mix of Indian-Asian-Western food but the atmosphere is very lively.
10.) For drinks – Luna Bar at Pacific Regency Apartment/Hotel or Skybar at Trader Hotel
11.) For hainanese fare – kaya and toast with other dishes – Yut Kee Jalan Wangi – try the roast pork roll or the pork chop.
12.) Sek Yuen – Pudu – very traditional fare but some good dishes
13.) Old China Cafe – Jalan Balai Polis – Nyonya food and traditional atmosphere (Spicy)

I’ll just update this list as I go on!

Cheers,
Carlos

p.s. REALLY LOOKING FORWARD TO THIS TRIP!

Norzagaray Expedition

Norzagaray Expedition

As soon as I got home I brought out a skillet, drizzled some oil and waited till the pan was hot enough. I cut the jerky into bite sizes since tapang usa is known for how tough the meat is. The toughness of the meat is compensated for how flavorful or rather the unique taste deer meat has. It was a great way to end a day of adventure and excitement.

I have always wondered what the novelty was in eating unique meats. Whether it be goat, deer, boar, or even dogs and cats, I could never understand why eating these things was such a delight. Should you decide to be more adventurous, you would have to explore lizard, snakes, or even bats. Maybe I should include these things on my bucket list?

Tapang Usa Adobo Rice and Egg

As expected the meat was indeed quite tough. After a few pieces, I found my jaw experiencing some sort of pain after chewing for quite some time. But there was indeed a unique taste to the beef. Its not as complex as some other meats, but it did have this smokey taste even though it was just fried. I want to try grilling the meat this weekend to see if the grilling will help the toughness. Watch out for my post!

A bevy of influences from Indo-Malay, Chinese, Spanis, Mexican, Thai, and American cuisines are reflected in the different Cebuano dishes. From the potatoes and avocados and corn introduced in the 16th century. The Cebuanos also learned the use of olive oil, and chorizos (sausages), t saute foods and how to consume dairy products.

It is Cafe Jeepney’s pleasure to bring you some Cebuano delights From the famous Lechon de Cebu (crispy roasted pig stuffed with native herbs and spices), Balbacua Cebuano (a rich stickey broth made from beef scraps and seasoned with garlic, onions, pepper, ginger, spring onion, and fresh oregano leaves), Tinowa (Cebu’s version of Sinigang), Dried Danggit (dried salted fish) Torta de Argao ( a meat, seafood, or vegetable patty flavored with fresh coconut wine), Chicharon de Cebu (prok cracklin), Cebuano Chorizo, Otap (crispy flaky pastry), Budbud Kabog, (millet and coocnut milk rolls) Cafe Jeepney assures you of a different spread each day.

Kuala Lumpur by Night: The City Sleeps

It was nothing but a fling. Something more than a one night stand but not quite enough to be called acquaintances. This was my relationship with KL. It was such a short stay, but I got real intimate with the place. Thanks to Tim. That in the very short and quick 2 days, he managed to show me the potential that KL had. On our last day, we ate at Xiao Fei Yang. (It means Little Fat Kid). Upon entering the restaurant the strong scent of chili and curry in the made sure to every patron what they were getting into. We occupied 2 tables. It was our last day. I noticed that the utensils where all in plastic and wrapped in a shrink wrap plastic. I found it quite odd but did not say anything. Nic ordered in chinese. The lady who took my order for drinks also tried speaking to me in chinese. I had to say I didn’t understand (which was the only thing I know to say in mandarin) and she spoke to me in broken english. We had idle conversation. It was nice getting to know our MY counterparts. Actually I quite enjoyed the conversation.

Xiao Fei Yang

The drinks were HUGE.

Coconut Drink

Our drinks came and I was shocked at the enormity of the glasses. Watermelon shakes and Orange shakes. I ordered some coconut juice, but that was gone quickly. Xiao Fei Yang was actually a “steam boat” place. Similar to our shabu-shabu the steamboat was divided into two. One was regular soup. The other was excruciatingly spicy. I find myself drawn to the spicy. Just the smell alone made my eyes water. I dared not try it yet. But since it was my last night in KL I threw caution to the wind. I dipped my ladel and scooped out a bowl full of red awesomeness.

Steam Boat

What you put in the steamboat

Ingridients

Steam Boat

I had 3 layers of clothes on. (I like layering. I’m weird that way.) I had on my Adidas jacket, a long sleeved black shirt, and a white cotton undershirt underneath it all. The meal consisted of 3 servings or rather Nic divided it into 3 parts. After the 1st meal which was basically your typical shabu shabu with those balls of flour and some veggies. I had taken off my jacket and was mildly sweating.

2nd serving consisted of fried bean curd skin and frogs legs as well as pork and lamb. My black long sleeved shirt was still on but I was sweating profusely. People on my table started to laugh.

By the 3rd serving I looked like I just stepped out of the shower. My mouth was literally on fire and I was down to my white cotton undershirt. It was almost like eating pure chili soup. It looked like it was a mixture of water and chili oil! But I kept eating because it was so damn good. The rich flavors really brought out the best in each other. The chili made me feel so alive. Forget the lack of sleep, for this brief time, I was alive. I am not a big fan of spicy food. I like mildly spicy but I feel that spicier it gets, the flavor tends to get lost. I was mistaken. The spiciness only made the flavors taste even better. To a sensitive palette like mine, I thought the strong chilis would numb my tastebuds but on the contrary it brought out the scintillating flavors that usually are missed because one gulps down the food to quickly. I am now a convert. Place a bowl of chili near me and you see me grabbing it right away. Till our next meeting KL. I promise to be more adventurous the next time around.

Some head shots of people in my table:

Jestina Goon finally decided to join us!

David: Still the #1 Sales Guy according to MY Nuffies

Patty caught trying to steal a glimpse of something

Shanghai 10

We started out at an MRT station underneath the KLCC Mall. We entered Shanghai 10 at a little past 1:30 PM ( my fault actually for asking a few more minutes to work a little bit more!) Tim quickly ordered in Chinese and the waitress was off. We had our own room. Tim explained that during the lunch rush, the noise level could get a way bit over the top and having an own room is sometimes not even enough.

Durian Pancakes

I was a bit thrown off when the dessert I thought came first. Durian Pancakes. (Yes durian pancakes!) It was basically a crepe made out of the durian meat and cream which was wrapped with the crepe. (They call it a pancake because it was for dessert. I dunno David explained this) It had a strong Durian taste to it which I just couldn’t get over. I guess it wasn’t for my palette.

Egg Tarts

They egg tarts came out next and they nothing really out of the ordinary. I still miss the egg tarts of Ilocos. Now those were awesome!

Fried Rice

Noodles

The noodles and fried rice arrived and I thought it was a bit odd that we were eating so little. Normally for the group that we had there would be 2 orders of each and everyone would eat to till they were full. Tim said we had to save room for the Rotiboy bun! Oh was I glad I did. After eating the noodles and rice, we quickly left and walked over to the KLCC mall where we found Rotiboy. Now if you are in KL, this is a MUST try. I cannot compare it with anything else. The bun was sweet but not too sweet. Soft and airy but when you start munching it turns full and easy to digest. I could have eaten this for awhile. If I was going to miss anything from KL, this would be it. Rotiboy. (Actually I miss Bak Kut Tey alot and regret being too tired and sleepy to actually remember to bring my camera to take pictures!)

Rotiboy Bun

Here's our big boss getting us the buns!

Rotiboy Bakeshop! Must TRY!

The EPIC Coffee Bun

Tim then took us strolling (to digest our food I’m guessing!) just below the Petronas Towers! I actually liked it. I like strolling in nice parks after eating. Something I don’t get to do back here in the Philippines. He toured us to the KL Convention Center and finally walked back to the car. Of course Tim had to get dessert and well, I went to KL and had Auntie Anne’s! LOL! It was one a simple food trip. The food was not particularly unique but the entire experience was great. The park walk was awesome. The KLCC was a great mall. Thanks Tim! Till I return!

KLCC Park

The Petronas Towers

Our Big Boss Tim Getting Auntie Anne's!

KLCC Mall

We had some deep fried Kang Kong which tasted alot like junk food snacks. That was gone quite quickly. The Peking Duck, Pork Belly, and Sweet and Sour Fish Fillet were all incomparable to anything I’ve tasted here in the Philippines. This was simply a divine meal. I didn’t know when to stop. With the absence of water or any soft drink to fill myself up, I just kept eating. It was beautiful. I am a big fan of duck. This meal was something. It was both unforgettable. We got to see the regular side of Tim Tiah. I admit I am a big fan of him and princess. (Audrey but no one calls her that anymore!) Thank you Tim for the food. It was one of the best I’ve had in a long time.

Just a quick backgrounder on our Chef, Chef Pauline comes from the well-known Sarabia clan in the food, hotel and jewelry business. Now she’s out to tackle the food industry on her own. She currently owns and manages, Al Dente, Maki, and 101 Luna Steakhouse restaurants. She also is co-owner of Freska Ilonggo Seafood restaurants.

Now onto the food.

Along with the appetizers was the Lato Salad. Lato salad is a fresh seaweed served with tomatoes and a soysauce and vinegar dressing.

The soups came out next. They served the traditional Chicken Binakol in a coconut husk. It tasted like tinola only sweeter. I love this version of chicken binakol. (Maybe its my inert love for coconuts) It had coconut meat and you could clearly define the different flavors mixing and jiving.

They brought out the native shellfish of Iloilo called Diwal. It was prepared 2 different ways. One had some siling labuyo or Red Eye Chili and another was baked with garlic and cheese. I preferred the baked one with garlic and cheese as it resembled more what I was accustomed to.

It tasted similar to tahong but strangely looked like oyster mushrooms. They were good. They are also called Angel Wings because the shells when turned over resemble angel wings.

If Ilocanos have KBL in Ilocos which is ( Kamatis, Bagoong, Lasonan or Shallots), Ilonggos have their own version of KBL. Kadios, Baboy, and Langka is a kind of soup which is uniquely Ilonggo.

For the starch component of the meal we were served Aligue Rice. This is rice made with crab fat. This was really good.

The following fish dishes came out. Adobadong Alimusan as well as Managat. Adobadong Alimusan is mudfish cooked in coconut milk and annatto seeds. One has to be very careful in eating this fish because its bones are very large indeed.

Managat or Mangrove Jack on the other hand was split along its back and fried in garlic similar to our Bangus or Milkfish.

The Ilonggo Lechon was something different. The pig was stuffed with Milk, Tanglad (Lemongrass) and Sambal leaves. The milk made the already succulent meat even more succulent and the tanglad and sambal leaves left a hint of variety in terms of taste to the traditional lechon.

Of course, the well known La Paz Batchoy was present. It was served with a special puto. It was called Puto Manapla. It was more light and sticky as compared to the normal puto that you can buy at goldilocks.

For my favorite part of the meal, DESSERT!

Yema Cake by Chef Pauline. I was expecting that the cake would be too sweet because of all the yema. But it was just perfect. Not too sweet without losing the yema taste! It tasted like a sansrival cake only yema! This is a definite winner.

and lastly Butterscotch Gelato with Kalamay Hecti. This was simply both delicious to look at and delicious to eat.

Cafe Jeepney’s buffet is open for lunch from 12 noon to 2:30 PM, Monday to Sunday as well as dinner from 7PM to 10:30PM Monday to Saturday.

For every group of 4-buffet paying adults, a 5th person gets a FREE buffet meal. For reservations, please call 793-7000

Cheers & Happy Eating

We arrived at Laoag International Airport (I didn’t know it was an international airport) at around 7:15 PM and we arrived at our hotel an hour later. We had a GREAT dinner of Prawns in Lemon and Butter Sauce, Pinakbet (Ilocanos ALWAYS has Pinakbet at gatherings!) Green Mangoes and Bagoong, Stuffed Crab in tausi sauce, and of course Lechon. What was special about the lechon was the skin was so crisp and juicy that you could hear the crrrruunnnnccchh when you chew. The sauce for the lechon was made with the liver of the pig mixed with herbs and spices along with Ilocano Vinegar. It was like a sour liver patee. I wanted to continue eating but I didn’t want to indulge myself too much because we were heading straight to bed that night and whole day of eating will commence tomorrow.

We were briefed about what was going to happen tom as well as assigning who will judge which contest. Yes FoodieManila was on the list of judges! The iShore Chefs on Parade Event is FoodieManila’s first event!

As a sidenote, the resort we stayed at was Cabugao Resort. It is located in the town of Cabugao, 30 mins away from Vigan and 1 hour away from Laoag. It was beautiful.I am leaving you with pictures for today.

I will be adding more content here as the day goes on. But for now I leave you with the pictures!

Cheers & Happy Eating!