Kitchen Tatts
Thursday, 20 November 2008 by Hock
Showing posts with label pure gangsta. Show all posts
Showing posts with label pure gangsta. Show all posts
Cooking With High Voltage Electricity
Monday, 17 November 2008 by Dr Maytel
Things - Cooking with High Voltage Electricity from Bre Pettis on Vimeo.
Thanks Mandevu!!!! Cheese and grapes....hmmm, high voltage fondue?
Phil Lees - Food Warrior
Wednesday, 12 November 2008 by Dr Maytel
According to the Melbourne Age
I wonder if this is the same as Hock dragging me half way across town to eat a crappy diner breakfast at Joe Juniors in NYC just cause he's read about it being good by some hack on the intertubes....does half an hour on the subway and digesting half a pound of pure fried American fat at 9 am in the morning count as hardcore? Can we join the food warrior club too?
FOUR days spent steering a motorbike north from Chiang Mai along the Burmese border along dangerously snaking roads must have made food blogger Phil Lees challenge his actions. Surely, he questioned the madness of making a white-knuckle, eight-day return trip through bamboo-covered mountains to slurp one bowl of khao soi soup? In a word, no.
"I think, at some point, in the trip it just tipped over the edge," explains Lees, creator of Cambodia's first street food blog, http://phenomenon.com.
After three years in Asia, he recently returned to Melbourne and now writes a food blog, Mouthful, for SBS online. "Suddenly, we weren't going to see anything any more. We were just going to eat."
So when a Cambodian friend tipped him off that some of the tastiest khao soi came from a nondescript joint near the entrance to Mae Hong Son's market "a few lazy days on a motorcycle away", well, what choice did a culinary crusader have?
To this day, Lees says, that bowl of coconut creamy curry served over flat egg noodles and melting-off-the-bone-tender beef, with a tart complement of pickled cabbage, stands uncontested as the best bowl of noodle soup he's eaten. Welcome to the world of the food warrior. No dish too abstract, no taste too challenging and no geography too impassable, these obsessives hunt out the best of the regional, the seasonal and the unusual in their journey to uncover the heart of foreign cuisines. Leave the guide books to the masses, they say, donning their metaphoric khakis - there's a whole world of food experience out there and we're going to hunt down every delicious bite.
I wonder if this is the same as Hock dragging me half way across town to eat a crappy diner breakfast at Joe Juniors in NYC just cause he's read about it being good by some hack on the intertubes....does half an hour on the subway and digesting half a pound of pure fried American fat at 9 am in the morning count as hardcore? Can we join the food warrior club too?
Supermarket Power and the Evasive Mysteries of the Bangkok's Hawker Stalls
Wednesday, 13 August 2008 by Dr Maytel
Since doing my fieldwork back in 2005-2006, I have ever more mused on the idea that many people, academics included, over estimate the dominance of modern food and supermarkets. This is of course subject to much debate and could be the topic of the PhD thesis in itself.
That's what excited me about meeting Nalika at a PhD conference a couple years back on agrarian change. I had read her PhD proposal, which was aimed at studying such change, through consumption patterns in Thailand. Most people tend to study such change from the production end, not the consumption end. Although she has since changed her research topic, we obviously both maintain a special interest in the subject of food consumption.
What I specifically liked about Nalika's proposal is that it challenged the assumption that the world of food contains two diametrically opposed organisational forms in terms of food marketing: large global food chains dominated by multinationals and small farmers and/ or food artisans struggling to survive and on the forefront of traditional/alternative food networks. Instead it recognised that Thai people, like so many of us source food from a variety of places including supermarkets, local stalls, fresh markets, 7 elevens, friends gardens (except apparently those living in "food desserts" a terrifically horrifying thought indeed). This idea was reinforced to me later in a book I read when the author noted that many of these debates over economy and trade are necessarily misleading for the sake of argument. The author emphasised how except for on the very margins of human existence do people only source their goods and services from one place only. Extreme autarky and/or food desserts are the outlying ends of most people's consumption experience. There is multiplicity in most economies as their are in most people's daily consumption.
But from my own perspective and surroundings in the urban hub of a middle income newly industrialising country, the idea that there are only small local farmers/ artisans vs large multinational food giants, to a large extent misses the middle. A lot of people who live and toil in Bangkok, both rich and poor buy, eat and source their daily food at hawkers stalls.
Tasty, spicy bowls of noodles, are decent, healthy, and cheap and is what feeds the urban masses. There's also grilled fish, meat sticks, salads, coffee hawkers, fresh fruit hawkers and even road side bars for variety. Produce from these stalls appears to be sourced from a range of places, including wet markets and supermarkets. A common assumption by many a falang is that these stalls are run solely by the people who man them, as some sort of extension of their home economy...some are in fact run as a sideline family business out of the front of homes or as an additional money maker. But if you've ever tried to make a bowl of noodles at home, you soon realise that its a lot of effort for a solitary bowl
I made pho bo the other day, 24 hour long process of making the stock, brining it to the boil, tipping off the first boil, then boiling again with spices over 24 hours to get the flavour. Making these noodles, I fast realised that noodles are one of those dishes that is pre-disposed to large scale production, maybe not industrial because there is a point at which I'm sure noodle production gets too large and looses flavour but at least medium to large. Plus at the price point that exists here in Bangkok, 25 baht per bowl, you need to sell a lot of noodles for it to make sense as a business proposition.
Recently, Hock noticed one of our local noodle stalls setting up for the day. A large brand new pick up truck drove up to their spot and delivered the ingredients for the day. This particular stall sells kanom jeen. They then drove on to do more deliveries to other stalls. It seems certain that this operator has several road side branches, operating on a fairly large scale. The stand is open from early in the morning to late at night and there appears to be shift workers.
Franchised noodle branches in Thailand appear to have reached its greatest heights in "chai see" (four men). Four Men noodle stands are ubiquitous in and outside of Bangkok. They are everywhere announced by a big yellow sign, bowl of noodles with a number 4 above them. These are not the best noodles but as Aong said, "if you're hungry, you'll eat them"
The tendency towards franchises and branches has of course counter resistance. Many restaurants now declare "mai mee sakha", "don't have any branches". An announcement made with pride that is meant to inspire loyalty and acceptance of slightly higher prices. Where once the Thai government's "good clean food" sign signalled that the stall wouldn't make you sick, the current new wave of food convention appears to be self-regulated, not government regulated and elicits market competitiveness through conflating small scale production with quality and care. Which, when you think about it is the opposite of previous government perceptions of smaller vendors that inspired the "clean food" seal of government approval in the first place.
Source
I'm yet to understand the dynamics of the hawker economy fully. On Sukhumvit Soi 11, which is close to my house I notice that hawkers change rather frequently, or they change their carts. Recent construction on the street has seen a lot more Isaan food turn up, to cater to the mainly Isaan construction workers. Some carts are manned by the same hawkers who seem to be able to swap carts around from noodles, to grilled meat with great ease. Most carts are overseen by the soi police. Most soi's have their own local patrols, aside from extracting bribes, I'm not sure exactly what their role is, but Hock seems to think that Masta Grilla moved on due to police harassment.
Master grilla seems to have moved on indefinitely and so has my mushroom soup guy only to be replaced by mushroom soup lady who moves between soi 11 and 19. Mushroom soup appears to be a new addition to the hawker stands. There was a great chicken noodle soup on the street a while back but the lady swapped to sweetened coffee. Maybe I'm reading too much into it but I like to see the hawker stalls near my street as a sort of signifier of the dynamic changes taking place in Bangkok.
With all this flexibility at hand, the ability to change carts according to the ever shifting migrant population, changing tastes and food preferences, whilst remaining cheap and accessible and also able to take advantage of economies of scale, it will be from, my understanding, a long time before Thailand sees the cannibalisation of its hawker markets by large multinationals, supermarkets and fast food outlets. For now they appear to co-exist quite well.
That's what excited me about meeting Nalika at a PhD conference a couple years back on agrarian change. I had read her PhD proposal, which was aimed at studying such change, through consumption patterns in Thailand. Most people tend to study such change from the production end, not the consumption end. Although she has since changed her research topic, we obviously both maintain a special interest in the subject of food consumption.
What I specifically liked about Nalika's proposal is that it challenged the assumption that the world of food contains two diametrically opposed organisational forms in terms of food marketing: large global food chains dominated by multinationals and small farmers and/ or food artisans struggling to survive and on the forefront of traditional/alternative food networks. Instead it recognised that Thai people, like so many of us source food from a variety of places including supermarkets, local stalls, fresh markets, 7 elevens, friends gardens (except apparently those living in "food desserts" a terrifically horrifying thought indeed). This idea was reinforced to me later in a book I read when the author noted that many of these debates over economy and trade are necessarily misleading for the sake of argument. The author emphasised how except for on the very margins of human existence do people only source their goods and services from one place only. Extreme autarky and/or food desserts are the outlying ends of most people's consumption experience. There is multiplicity in most economies as their are in most people's daily consumption.
But from my own perspective and surroundings in the urban hub of a middle income newly industrialising country, the idea that there are only small local farmers/ artisans vs large multinational food giants, to a large extent misses the middle. A lot of people who live and toil in Bangkok, both rich and poor buy, eat and source their daily food at hawkers stalls.
Tasty, spicy bowls of noodles, are decent, healthy, and cheap and is what feeds the urban masses. There's also grilled fish, meat sticks, salads, coffee hawkers, fresh fruit hawkers and even road side bars for variety. Produce from these stalls appears to be sourced from a range of places, including wet markets and supermarkets. A common assumption by many a falang is that these stalls are run solely by the people who man them, as some sort of extension of their home economy...some are in fact run as a sideline family business out of the front of homes or as an additional money maker. But if you've ever tried to make a bowl of noodles at home, you soon realise that its a lot of effort for a solitary bowl
I made pho bo the other day, 24 hour long process of making the stock, brining it to the boil, tipping off the first boil, then boiling again with spices over 24 hours to get the flavour. Making these noodles, I fast realised that noodles are one of those dishes that is pre-disposed to large scale production, maybe not industrial because there is a point at which I'm sure noodle production gets too large and looses flavour but at least medium to large. Plus at the price point that exists here in Bangkok, 25 baht per bowl, you need to sell a lot of noodles for it to make sense as a business proposition.
Recently, Hock noticed one of our local noodle stalls setting up for the day. A large brand new pick up truck drove up to their spot and delivered the ingredients for the day. This particular stall sells kanom jeen. They then drove on to do more deliveries to other stalls. It seems certain that this operator has several road side branches, operating on a fairly large scale. The stand is open from early in the morning to late at night and there appears to be shift workers.
Franchised noodle branches in Thailand appear to have reached its greatest heights in "chai see" (four men). Four Men noodle stands are ubiquitous in and outside of Bangkok. They are everywhere announced by a big yellow sign, bowl of noodles with a number 4 above them. These are not the best noodles but as Aong said, "if you're hungry, you'll eat them"
The tendency towards franchises and branches has of course counter resistance. Many restaurants now declare "mai mee sakha", "don't have any branches". An announcement made with pride that is meant to inspire loyalty and acceptance of slightly higher prices. Where once the Thai government's "good clean food" sign signalled that the stall wouldn't make you sick, the current new wave of food convention appears to be self-regulated, not government regulated and elicits market competitiveness through conflating small scale production with quality and care. Which, when you think about it is the opposite of previous government perceptions of smaller vendors that inspired the "clean food" seal of government approval in the first place.
Source
I'm yet to understand the dynamics of the hawker economy fully. On Sukhumvit Soi 11, which is close to my house I notice that hawkers change rather frequently, or they change their carts. Recent construction on the street has seen a lot more Isaan food turn up, to cater to the mainly Isaan construction workers. Some carts are manned by the same hawkers who seem to be able to swap carts around from noodles, to grilled meat with great ease. Most carts are overseen by the soi police. Most soi's have their own local patrols, aside from extracting bribes, I'm not sure exactly what their role is, but Hock seems to think that Masta Grilla moved on due to police harassment.
Master grilla seems to have moved on indefinitely and so has my mushroom soup guy only to be replaced by mushroom soup lady who moves between soi 11 and 19. Mushroom soup appears to be a new addition to the hawker stands. There was a great chicken noodle soup on the street a while back but the lady swapped to sweetened coffee. Maybe I'm reading too much into it but I like to see the hawker stalls near my street as a sort of signifier of the dynamic changes taking place in Bangkok.
With all this flexibility at hand, the ability to change carts according to the ever shifting migrant population, changing tastes and food preferences, whilst remaining cheap and accessible and also able to take advantage of economies of scale, it will be from, my understanding, a long time before Thailand sees the cannibalisation of its hawker markets by large multinationals, supermarkets and fast food outlets. For now they appear to co-exist quite well.
Stomaching Politics...Democratising Gourmet?
Tuesday, 20 May 2008 by Dr Maytel
Photo: Carl Parks
As some of you may know, when Thailand's new right-wing conservative prime minister, Samak Sundaravej, isn't passing draconian internet censorship laws, defending the military junta of Burma (and cooking them dinner), or underhandedly supporting extra-judicial killings via the "war on drugs", he can be found cooking up a storm in the kitchen.
On his show Cooking and Complaining, Samak shows viewers how to make pigs legs in coca cola and fried rice.
Samak told the Guardian
"The constitution does not restrict a prime minister from talking about food. I think I’ll have a one-hour programme on Sundays,’ Mr Samak said. ‘Even the Prime Minister of New Zealand can be a tour guide to promote the country’s tourism. I may host a similar tourism programme in the future.’
I shudder to think what that will entail.....given that Thailand's tourism still relies heavily of boozing sexpats looking to score a good time with young Thai women from the provinces....It's not exactly white water rafting but quite possibly just as perilous
Samak's Pigs' leg in Coca-Cola
Ingredients (serves five):
Five pig legs
Four bottles of Coca-Cola
Three tablespoons salt
Fish sauce
Garlic, chopped
See-uan (a sweet, dark sauce)
Four to five cinnamon sticks
Coriander root
Ground pepper
Five tablespoons "pongpalo" powder
Shitake mushrooms
Method:
Place the pig legs in a large pot. Pour over the Coca-Cola and bring to the boil. Add the coriander root, garlic, pepper, salt, fish sauce, "pongpalo" and cinnamon sticks.
Add sufficient water to cover. Cut the stalks off the Shitake mushrooms and add hot water to soften. Then add to the main pot. Bring to boil and simmer or at least three hours. Make sweet sauce with see-uan. Serve chilli and vinegar sauce.
Samak's Fried Rice
Ingredients (serves 8-10):
500g chicken pieces
500g chopped ham
Six tomatoes, chopped
Six onions, chopped
10 chillies (hot northern Thai variety)
One cup mushrooms
Five to six kale leaves
Eight small cucumbers
20 spring onions Boiled rice
For the sauce:
Fish sauce
Pepper
Oil
Butter
Method:
Fry the chicken and ham. Fry all the vegetables except the spring onions and cucumbers, which are for garnish. When vegetables are softened add the chicken, sauce and ketchup, along with the rice. Stir-fry.
Either way it seems there is no escaping the truth of the matter.....Samak is bad for your health
Whitebait or Speedbait? Jury to decide.
Tuesday, 19 February 2008 by Hock
From the amazing newspaper that is the NZ Herald.
Phil introduced me to the HBO series The Wire
a while back making this pretty believable.
You have to break a few eggs to make a White Bait Omelette
Photo: Kings Fish Market.co.nz
A chef will give evidence in a High Court trial in Christchurch New Zealand to support the crown's view that when alleged drug dealers were talking about the ingredients for whitebait patties, they were really discussing preparing methamphetmine for sale.
Two months of telephone tapping, interception of text messages, and surveillance under the police's Operation Dolmio has led to five people being on trial on charges of conspiracy to supply the class A drug.
The phone intercepts include the surprise query by one accused dealer asking how much "flour and sugar" to use for whitebait patties.
Another of the alleged conspirators tells him to use one egg and 8g of whitebait for 10 patties.
Crown prosecutor Anne Toohey today told Justice John Fogarty and the jury that the chef would be called to give evidence of the effectiveness of that recipe.
In fact, she said, the discussion was about "cutting" pure methamphetamine with dextrose to reduce its purity ready for sale.
All five accused have denied their involvement in a conspiracy to source the drug from two men in Auckland, transport it to Christchurch through an inter-island truck driver who was making regular trips, and cut it and retail it in Christchurch.
Miss Toohey said the telephone intercepts would be played to the jury and they would be shown the text messages exchanged. The conspirators often used slang terms, street names, or their own code words for the drugs.
"A drugs expert will tell you about the various types of names that are typically used for the drugs here. At the end of the day, it is a matter for you to decide what they were talking about."
Phil introduced me to the HBO series The Wire
a while back making this pretty believable.
You have to break a few eggs to make a White Bait Omelette
Photo: Kings Fish Market.co.nz
Salad Eatin Bitches: Ghetto Gourmet from Coolio (and the gang)
Tuesday, 12 February 2008 by Dr Maytel
MC Hammer the food blogger....
Masta Killa the vegan...
now Coolio the celeb chef
Rap stars take on the food industry, will Jay-Z now become a grain merchant mogul or buy out Woolworths?
Masta Killa the vegan...
now Coolio the celeb chef
Rap stars take on the food industry, will Jay-Z now become a grain merchant mogul or buy out Woolworths?
Masta Grilla.....apologies Masta Killa
Saturday, 17 November 2007 by Hock
Most days I cycle the 400 meters to work. This short trip always takes me past my local grilled meat dealer, often I will be tempted to pick up a few assorted sticks to chow on for a linner snack. What is impressive about this particular vendor is his dedication to quality, he does not sell the processed shit that most of the other hawkers pass off for grilled goodies in my neighbourhood, obviously it takes time and effort to do the butchery, prepare the marinades, sauces etc. This dedication to quality has paid off. Initially business was slow as the narrow soi is low on foot traffic but over the year that I have been working in Bangkok and making this daily commute I have noticed that day after day business has slowly picked up and now there is a constant stream of moto drivers and other customers (yes mostly men) who drop by for their meat fix. Masta Grilla (as I like to refer to him) and his smoky charcoal stand has become so popular that much to my amusement other vendors have now tried to cash in on his trade by setting up stands next to his but with little success.
Today was a first for me in that Masta Grilla was open when I was travelling homeward bound (I slipped out early from work as the kitchen crew seemed to have everything under control) so I grabbed a chicken wing, some gizzards and a few livers and headed to the pool on the roof of my apartment. This plus some street corn and a Phuket beer made for an indulgent afternoon snack.
Meatshake
by Unknown
By the early 1800s the average American was eating almost 180 pounds of meat a year, 48 pounds more than people would consume a century later, but fresh meat remained largely unknown because of the difficulty keeping it fresh. Even city people often had chickens in the yard and a hog or two left to scavenge in the street. Until well into the nineteenth century, visitors to New York remarked on the hazard to traffic presented by wandering hogs along Broadway.
From Bill Bryson's Made in America via The Elegant Sufficiency. The answer to excess meat: the meatshake.
Real rappers drink their meat.
Ice Cream, Wu-Tang Clan
Saturday, 10 November 2007 by Hock
It has been a while....food song of the week
For real
Sunday, 5 August 2007 by Hock
Every day is a Phuket day.
Wednesday, 18 July 2007 by Hock
This is for Phil and Hasselhoff Experiment (who was living in Phuket but is now "doing the right thing" and finishing his studies in sunny Wellywood rather than becoming THE liquid chef of Asia).
Before Phil started writing for the Wall St Journal Asia he use to write kick ass beer reviews . I am sure this is how I stumbled across his blog Phnomenon. It had absolutely nothing to do with the fact that I was cooking in Cambodia and he was writing about Khmer food.
I am all about the beer, which I am sure both Phil and the Hass can attest to.
Phuket beer or according to the label - biere or birra or biere or cerveza or piwa - it's a beer that likes to cover all linguistic bases (much like the taste and the tourist mecca itself) - is one of the better beers in Thailand and the people of Belgium seem to agree, they awarded it 'monde' selection in 2006.
There is no noticeable use of rice or any metallic taste (a good thing?). The brewers website attests to manufacturing small batches and use this reason as an excuse for its relatively high price tag compared to other local Thai beers.
I like it and the can is pretty. It conjures all things tropical without any strict adherance to annoying geographical facts, like the fact that Toucans are only found in South America...fuck dat...it's Phuket man...home of white rastas and other such ethno-biological oddities.
(yeah yeah she wrote the last paragraph)
E Pochana: Bangkok Seafood Gluttony
Friday, 13 July 2007 by Dr Maytel
It's somewhat a family tradition to take first time Bangkok visitors to E Pochana's. So before my pop's left we took Green Dean to experience his first curry crab.
While Somboon's may very well be the curry crab originator, E's is definitely the perfector.
Everytime we go we only ever order the same dishes, because they are sooooo good
Satay, ok it's not seafood but they do make it especially well
Clams stir fried with Thai basil
Simple stir fry kangkong with garlic and chilis
Goong woo sen - Teow Chew dish of glass noodles in a pot baked with prawns, sichuan peppercorns, garlic and pork fat
Fragrant baked fish with pandan leaves, and a yummy paste, my guess is garlic and corriander roots
The piece de resistance - curry crab
The money shot
E's is located next to Sam Yaan Seafood Market
While Somboon's may very well be the curry crab originator, E's is definitely the perfector.
Everytime we go we only ever order the same dishes, because they are sooooo good
Satay, ok it's not seafood but they do make it especially well
Clams stir fried with Thai basil
Simple stir fry kangkong with garlic and chilis
Goong woo sen - Teow Chew dish of glass noodles in a pot baked with prawns, sichuan peppercorns, garlic and pork fat
Fragrant baked fish with pandan leaves, and a yummy paste, my guess is garlic and corriander roots
The piece de resistance - curry crab
The money shot
E's is located next to Sam Yaan Seafood Market
Beyond Pho
Wednesday, 6 June 2007 by Dr Maytel
Another good meal we had in Singapore was here. It's on Hok Lam St.
They serve an excellent bowl of Teo Chew (Chaozho in Mandarin or Chiuchow in Cantonese) beef noodles.
The noodles are somewhat similar to a bowl of pho bo but much much richer with a far more deep fragrant herbal broth, my guess is probably more cinnamon, more star anise and probably some shaoxing wine.
Teo Chew cuisine is renoun as a herbal almost medicinal version of Cantonese food. Other famous Teo Chew dishes include a herbal pork anise stew, a great steamed fish in herbal ginger broth with wolf berries and chinese prunes, and dishes such as what is known in Thailand as goong woosen, frangrant glass noodle and prawn claypot, goose feet noodles and fried oyster omelette. Teo Chew people hail from Northeast Guangdong, they are the original rice smugglers and triads (yes the original gangstas) of China and make up the majority of the Chinese diaspora of Southeast Asia, thus most of Southeast Asia now has regional variations of Teo Chew dishes, I'm thinking of Thailand's Khai Paloo and Singapore's Ba Ku Teh. Thailand also has a beef noodle dish that is similar to above said noodles, but it's sweeter and they put Thai basil in it.
My Thai/ Chinese side of the family are Teo Chew, that's how come I know this shit.
Anyway, if your interested in learning more wiki has some info although I'm not sure about the fruit carving comment, this is prevalent everywhere in asia, not specific to Teo Chew people
They serve an excellent bowl of Teo Chew (Chaozho in Mandarin or Chiuchow in Cantonese) beef noodles.
The noodles are somewhat similar to a bowl of pho bo but much much richer with a far more deep fragrant herbal broth, my guess is probably more cinnamon, more star anise and probably some shaoxing wine.
Teo Chew cuisine is renoun as a herbal almost medicinal version of Cantonese food. Other famous Teo Chew dishes include a herbal pork anise stew, a great steamed fish in herbal ginger broth with wolf berries and chinese prunes, and dishes such as what is known in Thailand as goong woosen, frangrant glass noodle and prawn claypot, goose feet noodles and fried oyster omelette. Teo Chew people hail from Northeast Guangdong, they are the original rice smugglers and triads (yes the original gangstas) of China and make up the majority of the Chinese diaspora of Southeast Asia, thus most of Southeast Asia now has regional variations of Teo Chew dishes, I'm thinking of Thailand's Khai Paloo and Singapore's Ba Ku Teh. Thailand also has a beef noodle dish that is similar to above said noodles, but it's sweeter and they put Thai basil in it.
My Thai/ Chinese side of the family are Teo Chew, that's how come I know this shit.
Anyway, if your interested in learning more wiki has some info although I'm not sure about the fruit carving comment, this is prevalent everywhere in asia, not specific to Teo Chew people
Nasi Lemak Yo Mama's Pussy
Wednesday, 30 May 2007 by kinakoJam
Been fantasising lately about the killer Egg Sambal I used to get as a teen in Wellington (where Cuba St is to burning chilli & roti takeaways what Brick Lane is to tikka masala or vindaloo delites). Then I moved away and not sure what happened to that restaurant. Sounds like KK and Satay Kajang are the new kids on the block these days in Wellingtown.
For some reason Malaysia's erstwhile national dish, coconut rice, was never offered, but having heard about it from Han, I found a recipe online and will share it at the bottom of this post. I also took a recipe for dry egg sambal and beefed it up to approximate the nostalgic sambal I remember from my gory days, using onions, fresh tomatoes etc, and will post that soon. It worked. Yums!
Who better though to consult about the tang & the bang in Malaysian cuisine, than dj Han Baby?
Han Baby is well known in Auckland's shady ghetto-fabulous electro bass underworld as the ying to the Coco Solid pu-yangy, tuff on the outside but soft-hearted &creamy like coconut rice on the inside. He granted a rare interview divulging his fatty rice expertise.
What do real gangstas eat in KL?
Well, it's been years since i've been hustlin in KL, so i can't
really speak for the johnny-come-latelys, but back in the day, we
would eat anything. it kinda depends on the crew that you're bangin
with, really. as u know, malaysia is made up of 3 main races, the
malays, the chinese and the indians. so it goes with the turf, but a
multi-cultural OG like me run with all bangers. when i'm with my
malay boys, we're hitting the warongs (warong=malay for foodstall)
for satay (meat skewers, super delicious, but not like the ones u get
in western countries, it's smaller and grilled on charcoal before u,
and u have with peanut sauce) and ketupat (rice dumpling wrapped in
woven palm leaf pouch, very cute and kampong(village)-like, u also
have with peanut sauce). when i'm with my indian brothers, we're
kickin it at the local mamak (malay/indian mix foodstall) where u can
have all manner of rotis (roti=malaysian-style bread) with your
favourite curries. when i'm with my cousins, u can find us at 24-hour
yum chars talkin shit about other chinese families. it's totally ok
to cross turfs but u need to know people of the race turf so others
won't wanna pick a fight with u. the malays don't normally eat at
chinese establishments cos we eat pork and that's against islamic
beliefs.
Where can u get the best nasi lemak in Malaysia?
Boy, u got me thinkin. But my favourite has to be the joint in
senibong. senibong is a coastal village close to where i grew up in
johor bahru, by the straits looking onto singapore island. like most
coastal villages, there are many restaurants/collection of foodstalls
that are built on wood out to sea (can't remember word for it) where
u walk a length of wooden planks and eat out at sea. here u will find
cheap awesome food of all varieties. the straits is really dirty on
malaysian side so it's not really a tourist destination, only locals
go there. everytime i go back, i go with my best mate G to eat there.
they make the best nasi lemak i've ever tasted and so humble too. as
you're eating it, you're thinkin, "this must be what they serve in
heaven". you are high.
Here's a photo i found of us eating there, on the right is pot (G's
brother, G took the photo).
Does Nasi Lemak really mean rice with fat?
Literally, rice=nasi and lemak=fat (not verb, but actual food fat).
as u know, it's rice cooked in coconut milk, traditionally high in
fat, therefore, it's known affectionately as fatty rice.
Do u cook with that Belacan [shrimp paste] stuff in NZ?
Wow, how did you know about belacan? it's like the malaysian secret to
super awesome flavour. i must kill u.
ps. no i don't cos i'm too lame, but i frequent many places that do
in nz. pretty good too, i hook u up.
Where is the best malaysian food u have had in NZ?
Mang, ur asking some toughies. but i gotta go with kk on manukau road
in auckland. they cook awesome penang-style food (chinese). and when
you're there, u gotta order the kk special eggplant. it's eggplant
with (u guessed it!) belacan! best in nz i've had so by far. in fact,
i just had it the other day. this chick asked me out to dins and said
she wanted some malaysian, to which i replied, "are u coming on to me?"
ps. i didn't hear a "no".
What is the most gangsta-hot malaysian dish and what are the side effects?
Most malaysian dishes are hot to begin with, but u can always request
it to be made extra pedas (HOT!) and kick your party into overdrive.
side effects include driving your shit crazy and wishing u could live
life this much to the max all the time.
What wheels do gangsters drive in KL?
The last time i was back, the city was overrun by motorcycle gangs.
they be driving down the highway in the dozens, and i'm not talkin
harleys here, these are bad boy 120cc bikes terrorizing cars and
trucks and the like. these days though, u will probably find these
road warriors on a different highway, the information superhighway
(internet), such as u and your gang of misfits on your blog.
ps. everyone gets real flashy with their rides, but we're ghetto so
we just drive G's dad's car. whichever one has more petrol.
What is a hardcore malaysian diss?
"Pukimak" is a common malaysian one, it's means your mother's pussy,
kinda like "(fuck your) mother's pussy". the chinese say "kan ni na",
which literally means "fuck your mother's pussy". if you're in
berzerk mode, u say "cau cibai" (even the malays know this one),
which means "(your mother's) smelly cunt". seems like mums get a bit
of a beatdown in these parts eh.
What is the most common liquor in Malaysia for gangsters?
U know what, i can't stand drinkin beer in malaysia, but can't get
enough of it in nz. maybe it's the weather or somethin, but hard
liquor is the shit in malaysia. i love whiskey and johnny walker is
very popular. not just among the kids but also with business men at
karaoke bars. they be shy and shit but after a few drinks, they're
belting out their favourite ol-skool jams in front of everyone.
shameless.
ps. good luck with your cooking and all the best to your culinary
journey.
For some reason Malaysia's erstwhile national dish, coconut rice, was never offered, but having heard about it from Han, I found a recipe online and will share it at the bottom of this post. I also took a recipe for dry egg sambal and beefed it up to approximate the nostalgic sambal I remember from my gory days, using onions, fresh tomatoes etc, and will post that soon. It worked. Yums!
Who better though to consult about the tang & the bang in Malaysian cuisine, than dj Han Baby?
Han Baby is well known in Auckland's shady ghetto-fabulous electro bass underworld as the ying to the Coco Solid pu-yangy, tuff on the outside but soft-hearted &creamy like coconut rice on the inside. He granted a rare interview divulging his fatty rice expertise.
What do real gangstas eat in KL?
Well, it's been years since i've been hustlin in KL, so i can't
really speak for the johnny-come-latelys, but back in the day, we
would eat anything. it kinda depends on the crew that you're bangin
with, really. as u know, malaysia is made up of 3 main races, the
malays, the chinese and the indians. so it goes with the turf, but a
multi-cultural OG like me run with all bangers. when i'm with my
malay boys, we're hitting the warongs (warong=malay for foodstall)
for satay (meat skewers, super delicious, but not like the ones u get
in western countries, it's smaller and grilled on charcoal before u,
and u have with peanut sauce) and ketupat (rice dumpling wrapped in
woven palm leaf pouch, very cute and kampong(village)-like, u also
have with peanut sauce). when i'm with my indian brothers, we're
kickin it at the local mamak (malay/indian mix foodstall) where u can
have all manner of rotis (roti=malaysian-style bread) with your
favourite curries. when i'm with my cousins, u can find us at 24-hour
yum chars talkin shit about other chinese families. it's totally ok
to cross turfs but u need to know people of the race turf so others
won't wanna pick a fight with u. the malays don't normally eat at
chinese establishments cos we eat pork and that's against islamic
beliefs.
Where can u get the best nasi lemak in Malaysia?
Boy, u got me thinkin. But my favourite has to be the joint in
senibong. senibong is a coastal village close to where i grew up in
johor bahru, by the straits looking onto singapore island. like most
coastal villages, there are many restaurants/collection of foodstalls
that are built on wood out to sea (can't remember word for it) where
u walk a length of wooden planks and eat out at sea. here u will find
cheap awesome food of all varieties. the straits is really dirty on
malaysian side so it's not really a tourist destination, only locals
go there. everytime i go back, i go with my best mate G to eat there.
they make the best nasi lemak i've ever tasted and so humble too. as
you're eating it, you're thinkin, "this must be what they serve in
heaven". you are high.
Here's a photo i found of us eating there, on the right is pot (G's
brother, G took the photo).
Does Nasi Lemak really mean rice with fat?
Literally, rice=nasi and lemak=fat (not verb, but actual food fat).
as u know, it's rice cooked in coconut milk, traditionally high in
fat, therefore, it's known affectionately as fatty rice.
Do u cook with that Belacan [shrimp paste] stuff in NZ?
Wow, how did you know about belacan? it's like the malaysian secret to
super awesome flavour. i must kill u.
ps. no i don't cos i'm too lame, but i frequent many places that do
in nz. pretty good too, i hook u up.
Where is the best malaysian food u have had in NZ?
Mang, ur asking some toughies. but i gotta go with kk on manukau road
in auckland. they cook awesome penang-style food (chinese). and when
you're there, u gotta order the kk special eggplant. it's eggplant
with (u guessed it!) belacan! best in nz i've had so by far. in fact,
i just had it the other day. this chick asked me out to dins and said
she wanted some malaysian, to which i replied, "are u coming on to me?"
ps. i didn't hear a "no".
What is the most gangsta-hot malaysian dish and what are the side effects?
Most malaysian dishes are hot to begin with, but u can always request
it to be made extra pedas (HOT!) and kick your party into overdrive.
side effects include driving your shit crazy and wishing u could live
life this much to the max all the time.
What wheels do gangsters drive in KL?
The last time i was back, the city was overrun by motorcycle gangs.
they be driving down the highway in the dozens, and i'm not talkin
harleys here, these are bad boy 120cc bikes terrorizing cars and
trucks and the like. these days though, u will probably find these
road warriors on a different highway, the information superhighway
(internet), such as u and your gang of misfits on your blog.
ps. everyone gets real flashy with their rides, but we're ghetto so
we just drive G's dad's car. whichever one has more petrol.
What is a hardcore malaysian diss?
"Pukimak" is a common malaysian one, it's means your mother's pussy,
kinda like "(fuck your) mother's pussy". the chinese say "kan ni na",
which literally means "fuck your mother's pussy". if you're in
berzerk mode, u say "cau cibai" (even the malays know this one),
which means "(your mother's) smelly cunt". seems like mums get a bit
of a beatdown in these parts eh.
What is the most common liquor in Malaysia for gangsters?
U know what, i can't stand drinkin beer in malaysia, but can't get
enough of it in nz. maybe it's the weather or somethin, but hard
liquor is the shit in malaysia. i love whiskey and johnny walker is
very popular. not just among the kids but also with business men at
karaoke bars. they be shy and shit but after a few drinks, they're
belting out their favourite ol-skool jams in front of everyone.
shameless.
ps. good luck with your cooking and all the best to your culinary
journey.
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