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All Posts related to ‘Kuala Lumpur’

Ein Keller Riesling auf Reisen – Foodmatching im malaysischen Strassenrestaurant

Jeder weiss: Kaum ein Weisswein passt so gut zu pikantem asiatischen Essen wie Riesling. Und so sind die unzähligen Strassenlokale in Südostasien eigentlich ein Wine-Matching Paradies für Riesling-Aficionados. Doch eines fehlt in diesen Lokalen fast immer, nämlich eine Weinkarte. Meist wird hier vor allem (auch sehr passendes) kaltes Flaschenbier angeboten. Daher habe ich mir angewöhnt, wenn ich meinen Bruder in Kuala Lumpur besuche, immer 1-2 Flaschen erstklassigen Riesling in den Koffer zu packen. Viele Lokale sind dermassen casual, dass man problemlos auch seine eigenen Getränke mitbringen kann.

Im Gepäck hatte ich dieses mal unter anderem eine Flasche 2010 Riesling RR vom Weingut Keller. Zum Abschluss unseres Aufenthalts haben wir diese in unser Stammlokal auf der Jalan Alor mitgenommen. Jalan Alor ist quasi die zentrale Fressstrasse der Stadt. Hier reiht sich ein Plastikstuhl-Restaurant an das nächste. Es gibt vornehmlich chinesische Spezialitäten. Read the rest of this entry »

Tangkak Beef Noodles, Kuala Lumpur

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It’s been quite a while since I’m back from Malaysia but I still didn’t share all there was to share. This is another haven for lovers of beef soup in Kuala Lumpur. A friend who knows my addiction for all that is food or wine brought me there on a quiet afternoon. The place wasn’t busy at all and had really no appeal on its own except maybe that you don’t have to eat on the street (well, I don’t mind). But the food is really convincing. You get a nice clear and rich beef broth with the noodles of your choice and topping of choice. My own bowl was topped with juicy and tender slices of beef tenderloin – what more you need to be happy?
This shop is apparently quite new and an outlet of an already very successful beef noodle brand. It is located on Jalan Imbi in the centre of Kuala Lumpur. Here’s a report on it in The Star.

Tangkak Beef Noodles
Jalan Imbi N° 133,
55100 Kuala Lumpur

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Chow Kit Market, Kuala Lumpur

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When travelling and discovering new countries and cities, there’s always one place which is a must to go for me: the market. There you can instantly get an idea of the country’s culture, the way of life, preferences and of course local specialties.

Thus, if you happen to travel to Kuala Lumpur, Malaysia, you should plan a morning visit of the Chow Kit market (named after the neighborhood it is in). It is the biggest so called “wet market” in the city and far away from usual tourists paths. There you can also buy spices and dried chilies as a gift to bring home and if you have the opportunity to cook in Malaysia also very fresh and inexpensive fish and shrimp.

Just one advice: don’t wear your favorite shoes since the floor is quite “wet”. Here are my impressions from the last visit:

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Wan Tan Mee Uncle in Bukit Bintang, Kuala Lumpur

Wan Tan Mee Uncle (in Asia, any elder person might be called uncle) and known for making some of the best available Chinese Noodles on the streets of Malaysia.

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Honest Logo?

This is the logo of a bar in Kuala Lumpur, Malaysia. Don’t say they didn’t warn you! ;)

Homemade Bak Kut Teh – Photo Recipe Puzzle

Many of you might not be aware of a dish called Bak Kut Teh. The apparent reason for it might be that it is obviously a dish with an obscure Chinese name only a Chinese would know. The backdrop though is, that many of the billion Chinese on this earth might not even know it for the simple reason that this is one of the Chinese dishes that actually stems from the multicultural country Malaysia. In fact the 3 main cultural groups in Malaysia: the Malay, the Indians and the Chinese all adapted, modified and developed the cuisine of their home countries, creating new dishes that account for the richness and variety of today’s Malaysian gastronomy.

So what is Bak Kut Teh? Bak Kut Teh literally means Meat Bone Tea (in “Hokkien” dialect) and is actually a very intense pork soup made with various spices. It comes of course with the pork meat and on the side one eats white rice, Chinese greens, chunks of fried dough called You Tiao or simply “ghost”, as well as minced garlic and chilies that you can mix into the broth.

I already reported once on a well known Bak Kut Teh restaurant in Kuala Lumpur which made me discover the dish. On my recent visit of the country (my brother lives there) though, our friend Waiyee offered to prepare this dish for us. Here’s the photo story of it. Hopefully it is in the right order and my little explanations are correct.

Bak Kut Teh pot
First one needs a nice big pot filled with water

Bak Kut Teh spice bag
Then, probably the hardest to get ingredient outside of Malaysia are those special Bak Kut Teh Spices. Some of them are already premixed in special teabags.
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