Jalan Jalan Cari Makan 1

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RESEPI Mee Udang Galah: ( utk 4-5 org makan)
BAHAN2:
udang dalam 10 ekor bergantung pada selera
5 ulas bawang putih
3 ulas bawang merah
1 inci halia
2-3 sudu cili kering yang dh di blender
2-3 sudu besar sos tomato
2-3 sudu besar sos cili
1 sudu besar sos tiram
garam,gula secukup rasa
taugeh / kailan /sawi
daun sup, buah tomato tuk hiasan
telur ( terpulang nak letak atau tak)

CARA MEMBUATNYA:
tumis bawang merah,bwg putih yang dah di tumbuk hingga naik bau..
bila dah sedikit garing masukkan cili kering yang dh di blend,tumis sampai pecah minyak
kemudian masukkan sos cili, sos tomato n sos tiram,biarkan seketika..
kemudian masukkan air rebusan udang bersama2 udang...
masukkan garam,gula n serbuk perasa...
sayur tu di celur / rebus sekejap dengan air panas..if nak masukkan terus dalam kuah pun tak apa.

Kari Kepala Ikan Hunt Kuala Lumpur

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UiTM Shah Alam student on Kari Kepala Ikan (Fish Curry) hunting in Kuala Lumpur



KARI KEPALA IKAN MAMAK (TANPA SANTAN)

Bahan Utama :
Kepala ikan.
Boleh gunakan Ikan Merah atau Ikan Jenahak.

Bahan kisar :
1 biji bawang besar
4 biji bawang merah
4 biji bawang putih
1 sudu kecil lada hitam

Bahan Mayang :
1 labu bawang besar
3 ulas bawang putih

Bahan-bahan lain :
5 sudu besar rempah kali ikan
3 sudu besar cili kisar
2 sudu besar pes asam jawa
1 sudu kecil halba
2 biji cili merah
Bendi
Boleh tambah sendiri :
Terung
Tomato

Panaskan minyak. Tumis bahan mayang bersama halba sehingga naik bau.
Setelah agak layu, masukkan bahan kisar dan cili kisar. Gaul rata.
Masukkan pula rempah kari.
Masak sehingga rempah betul-betul masak dan naik minyak. Jika terlalu kering, boleh masukkan sedikit air.
Setelah rempah masak dan hilang bau, masukkan air asam jawa. Sukatan air ikut kepekatan kuah yang diingini.
Setelah kuah mendidih, masukkan cili merah dan bendi.
Kemudian masukkan kepala ikan.
Jangan masak terlalu lama untuk mengelakkan ikan hancur. Boleh perasakan gula dan garam.

Line Clear Nasi Kandar,George Town.

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Nasi Kandar is a popular northern Malaysian dish, which originates from Penang. It is a meal of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes. The word Nasi Kandar, came about from a time when nasi (rice) hawkers or vendors would kandar (balance) a pole on the shoulder with two huge containers of rice meals. The name has remained and today the word Nasi Kandar is seen on most Tamil Muslim or "Malaysian Mamak" restaurants and Indian-Muslim stall meals.

A 24-hour restaurant, Line Clear Nasi Kandar’s food tempts us with its ‘limited-time’ offerings. It is located in a narrow alleyway along Jalan Penang, with wooden tables and chairs, slightly near open drains. Don’t let that put you off though! In all honesty the food here is phenomenal. For a plate of rice, fried chicken, telur dadar (sunny side up omelette), vegetables and ‘kuah banjir’ (a mix of gravies), makes the whole meal that much more satisfying. There is an impressive amount of hype about their daily specials (ranging from fish head curry to beef gravy) and the extensive praise is clearly warranted. Adding to the whole value-for-money aspect of Line Clear Nasi Kandar is the fact that the food served comes in generous portions. Weekends will see people in long queues waiting patiently.