CRIZ BON APPETITE

Savoring The Best All Over Town…

For almost 2 decades after landing in Malaysia, Nando’s has been grilling Malaysian’s taste buds and has since been the top purveyors of spice and flavor through its world-renowned flame grilled PERi-PERi chicken. Recently, we had a try on its latest Mango & Lime PERi-PERi at one of its outlets at Gurney Plaza, Penang. Since its tangy and zesty introduction, Mango & Lime has proven to be a hit in various countries across the globe including United Kingdom and Australia and is now a staple at all Nando’s Malaysia outlets as part of its permanent menu. Be it with the flame-grilled PERi-PERi chicken, sides or appeteasers, it’s time to give your taste buds a tongue-tingling time with the Mango & Lime flavor.

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The new Mango & Lime flavor stays true to its Afro-Portuguese roots and brings a new dimension to its range of PERi-PERi flavors. Imported from South Africa, the PERi-PERi flavors currently comes in 4 flaming options, Lemon & Herb, Mild, Hot and Extra Hot Now, fans that are just beginning their spicy journey can enjoy Mango & Lime as it wiggles its way on to the Nando’s PERi-ometer. Mango & Lime’s mixture of flavors undoubtedly appeals to Malaysian’s love for all things sweet and spicy.

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“Our flame-grilled PERi-PERi chicken has proven to be a hit with our fans at home and abroad. With our new flavor, we hope to welcome new fans through our doors and ignite Nando’s lovers with sweet, tangy and zesty flavors but with the quirky Nando’s PERi-PERi twist. We are always on the look out to spice up the Nando’s experience while staying true to our identity and the fun combination of Mango & Lime fits the bill perfectly,” said Stephen Chew, CEO of Nando’s Malaysia.

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Nando’s pairs Mango & Lime with a new designer drink, Tropical Fruitea, to complete the tantalizing experience. A thirst-quenching tropical medley of Mango & Lime infused with orange juice and lemon tea makes the perfect partner in crime to the Mango & Lime PERi-PERi flavored meal.

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You can also try out their other main, side dishes and desserts too.

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To find out more on the new addition to the family, log on to www.nandos.com.my or visit Nando’s Malaysia Facebook page at www.facebook.com/nandosmy.

Nando’s @ Gurney Plaza is located at the new wing of Gurney Plaza, Penang. The easiest way to beat the maze is to use the al fresco area of McDonald’s and walk towards G Hotel Kelawai. You can easily spot the restaurant on the right.

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Name: NANDO’S @ GURNEY PLAZA PENANG
Address: Lot No. 170-G-72, Plaza Gurney, Gurney Drive, 10250 Penang, Malaysia.
Contact: +60 1-300-88-6555
Business Hours: 10.00am-10.00pm (10.00am-10.30pm on Weekends)
GPS: 5.436389, 100.309429

RATING:
Ambience: 7/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 8/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 7.5/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 7/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)

About Nando’s Malaysia: The Nando’s cockerel landed on the tropical land of Malaysia in 1998 at Jalan Telawi, Bangsar – the 1st Nando’s restaurant in Malaysia officially opened on 29 June 1998. (The restaurant has since been relocated to Bangsar Village 1). It didn’t take long for the word to get around or for the people of Malaysia to get addicted to spicing things up with a fix of flame-grilled PERi-PERi chicken. Thanks to their passion for PERi-PERi, Nando’s spread across the length and breadth of Malaysia, and today, there are more than 50 Nando’s restaurants serving succulent flame-grilled PERi-PERi chicken with Afro-Portuguese inspired side dishes.

 

During the recent Fathers’ Day celebration this year, I was given a task to come out with some recipes which would make Dad’s special day very memorable. Instead of sticking to those “quite norm” to me recipes, I had decided to create my own. Thus, you have the DEEP FRIED TURMERIC CHICKEN WITH JACKFRUITS (菠蘿蜜薑黃炸雞). The dish was a hit as it had some unique fruity flavors from the added jackfruits. Combined with the mildly sweet and sour sauce from my own concoction, it sure boosted up everyone’s appetite.

This recipe is quite versatile as you could always replace the meat with pork chop or beef slices. Moreover, due to the availability of jackfruits in certain countries, there are other alternative fruits to use such as ripe pineapples, young mangoes, green apples, dragon fruits, orange slices, etc.

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Here’s the recipe:

INGREDIENTS:
4 pcs chicken thigh meat (500gms – remove bones)
3 jackfruits (cut into strips)
6 cherry tomatoes (halves)
1” young ginger (grate & juice)
1 big onion (slice into semi rings)
1 small green capsicum
5 tbsp all purpose frying flour
1 tsp turmeric powder
1 tbsp light soy sauce
1/2 tsp sesame oil
Salt & pepper to taste
Oil

SAUCES: (mix well in a small bowl)
5 tbsp tomato ketchup
2 tbsp light soy sauce
1 tsp sugar
1 tsp corn flour
1/2 tsp sesame oil
4 tbsp water
1 tbsp Worcestershire sauce
1 tsp Shao Xing wine (or 1/2 tsp brandy/whisky)

GARNISH:
Coriander
Green/Coral Lettuce

PREPARATIONS:
1. Cut the chicken thigh meat into bite pieces.
2. Marinate the chicken meat with ginger juice, one tablespoon light soy sauce, half teaspoon sesame oil, one teaspoon turmeric powder, 5 tablespoon frying flour, pinch of salt & sugar. Add in some water if it’s too dry. Leave aside to marinate for 30-40 minutes.
3. Heat up some oil and deep fry all the marinated chicken meat until golden brown. Scoop and leave on kitchen towel to drain all the excess oil.
4. Leave about 2 tablespoon of the remaining oil in the wok on medium fire. Add in the onions and stir about half a minute.
5. Add in the sauces stated above and simmer for another minute or so.
6. Add in the cherry tomatoes, capsicum and jackfruit strips and stir for about a minute.
7. Put the fire on low and add in the fried chicken pieces. Stir for another two minutes.
8. Dish out to serve.
9. Lace the plate with some lettuce and garnish with some coriander leaves.

(Serve: 3-4)

Here’s the Chinese version as appeared in the Foodsion Magazine June/July 2014 Issue No. 39~ You can click to enlarge it for a clearer view.

DEEP FRIED TURMERIC CHICKEN WITH JACKFRUITS RECIPE photo DEEPFRIEDTURMERICCHICKENWITHJACKFRUITSRECIPE_zps2dba7959.jpg

YOU CAN CHECK HERE FOR MORE RECIPES.

 

STIR FRY CHICKEN & MUSHROOM NOODLES WITH TOMATO SWIRLS

Posted by crizlai On August - 2 - 2012

At one time of our lives, we might have taken instant noodles in whatever form, whether they were in packet form or in a cup. Why don’t we make it a bit more interesting by adding in some ingredients to make it more appetizing? Let me share with you my STIR FRY CHICKEN & MUSHROOMS NOODLES WITH TOMATO SWIRLS recipe. This dish has balanced fragrant flavors with a tad of sourness from the tomato swirls to boost up any appetite.

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INGREDIENTS:
6 pcs instant noodles
250gms chicken breast meat (thinly slice, marinate with a bit soy sauce, pepper and sesame oil)
10 dried Shitake mushrooms (soaked, drain, slice thinly & marinate with ginger juice, a bit soy sauce, a pinch of sugar, pepper and sesame oil)
1 thumb size young ginger (grate & juice)
1 carrot (fine julienne)
1 stalk spring onions (cut into 1” length, leave some finely chopped ones for garnishing)
1 clove garlic (finely chop)
2 eggs
1 tbsp tomato ketchup
3 tbsp oyster sauce
Soy sauce
Sesame Oil
Oil
Sugar
Salt & pepper to taste
Sambal belacan (optional)

SAMBAL BELACAN RECIPE:
3 fresh red chilies (remove seeds & cut into chunks)
2 tsp belacan (shrimp paste) granules
1-2 limes (juice)
Pound the red chilies until small bits, add in the belacan granules. Add in lime juice when serve.

GARNISHES:
Spring onions (finely chop)
Red chilies (optional)
Deep fried shallots (optional)
Tomato swirls

PREPARATIONS:
• Beat up the eggs with the tomato ketchup, some sprinkles of pepper, a dash of soy sauce and sesame oil.
• Heat up your pan (18-20cm pan) and fry the beaten eggs in 2 batches.
• Roll the cooked eggs up tightly and leave aside.
• Heat up a pot of water and cook the instant noodles until you get the al dente required. Drain well.
• In a wok, heat up 4 tablespoons of oil and sauté the chopped garlic until brown.
• Put 3/4 of the sauteed garlic and oil onto the cooked noodles, together with the oyster sauce, one tablespoon of sesame oil, 2 tablespoons of soy sauce and some sprinkles of pepper. Mix thoroughly.
• Heat up the remaining oil in the wok and sauté the marinated mushroom, slices until brown. Scoop out.
• Add in some more oil and sauté the chicken until cook. Add in the cooked mushroom and mix well. Scoop out.
• Add some oil and saute the carrots for about 2 minutes.
• Add in the seasoned noodles and mix well.
• Pour in the mixed chicken and mushrooms and mix thoroughly. Add in pinch of salt and pepper to taste.
• Add in the 1” cut spring onions and give it a stir or two.
• Scoop up the noodles onto a serving plate and garnish with some chopped spring onions, sliced chilies and some thinly sliced tomato swirls.
• Serve hot.

(Serves: 3-4)

YOU CAN CHECK HERE FOR MORE RECIPES.

 

CHICKEN & MUSHROOM PUFF BOAT

Posted by crizlai On July - 24 - 2012

Most people would love to have sweet desserts for tea. For my case, savory items would suit me better as it’s another way to control my blood sugar level. Nobody would believe that I created these yummy snacks for tea mostly with leftovers~ Haha! Well, I have some puff dough left in my freezer as well as some mushroom gravy I have in stock from my previous grilled meat dishes. I just added some finely cut chicken slices to the mushroom gravy and that became my filling for my CHICKEN & MUSHROOM PUFF BOAT.

I learned the puff pastry from Gordan Ramsey’s Rough Puff Pastry recipe. Let me show you my mushroom gravy recipe instead which would serve as a great sauce for any grilled, batter coated or breadcrumb coated meat dishes. As for the balance of the cut dough, I simply wrap around some boiled cocktail sausages to come out with another snack I called COCKTAIL PUFF. Another bonus snack~ 😛

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INGREDIENTS FOR MUSHROOM GRAVY: (Make about 4 cups)
250gms dried Shitake mushrooms (soak in hot water & slice thinly) or 400gms fresh mushrooms (slice thinly)
60gms butter (about 1/8 of a 454gms block of butter)
1/3 cup flour (sift)
900ml meat or vegetable stock
1/2 tsp dried mixed herbs
1 tsp dark soy sauce
1 tbsp brandy/whiskey
Salt & freshly grounded black pepper to taste

INGREDIENTS FOR CHICKEN & MUSHROOM FILLING:
300gms chicken breast meat (slice & coarsely cut into bits)

GARNISHES:
Cherry tomatoes & micro greens

PREPARATIONS:
• Melt the butter in a large saucepan/wok on MEDIUM-HIGH heat.
• When the butter sizzle, add the mushrooms and sauté until dry with golden brown color for about 10 minutes.
• Reduce the heat to MEDIUM and stir in the sifted flour. Cook for about 5 minutes.
• Reduce the heat to LOW and slowly whisk in the meat/vegetables stock.
• Add in the mixed herbs and let it simmer for 25-30 minutes (or until your preferred thickness) while stirring occasionally to avoid the base being burnt.
• Add in the brandy/whiskey, salt and freshly grounded black pepper to taste. Now you have your sauce to serve with any meat dishes.
• As for the chicken & mushroom filling, just leave about 1/4 of the gravy (about a cup with mushrooms) and pour in the chicken meat. Slowly saute until cook. If the gravy is too thick or salty, just add a bit of hot water to dilute it. Roughly drain the gravy into any existing gravy stock you have left.
• As for the puff pastry (based on my displayed photo), cut the rolled dough into 2″ x 4″ rectangular. For every 2 pieces, cut a hole in one and lay it on another whole pastry. The remaining cut piece you can use it to wrap around a boiled cocktail sausage to avoid wastage.
• Glaze your baking tray with some butter.
• Place your puff pastries on it and brush evenly with some butter.
• Preheat your oven on 210°C-220°C for 10 minutes.
• Place your baking tray inside and bake for 10-12 minutes or until the crust is golden brown.

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• When the puff pastries are done, use a butter knife to flatten the inner layer.

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• Fill them up with the chicken & mushroom filling. Garnish with cherry tomato and micro greens. Note: Try not to have any gravy in the puff pastries as it would wet the base.
• Serve hot

(Makes: 12-15pcs)

Do enjoy your simple snacks~ 🙂

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YOU CAN CHECK HERE FOR MORE RECIPES.

 

CHICKEN BORSCHT SOUP

Posted by crizlai On July - 11 - 2012

Our daily meals would mostly contain many sinful feasts that would make us worry about the consequences of overloading. At times, I would just pep up a simple Chicken Borscht Soup to control my fat, carbohydrates and calories intakes. Not only is the antioxidant packed dish colorful, it’s also rich in vitamins and minerals. The soup can be one meal that would provide you with all the necessary nutrients without undermining your health goals. It’s a great dish that most dieters would love to have constantly. 🙂

BORSCHTSOUP

Here’s the simple and healthy recipe:

INGREDIENTS:
1 large chicken breast meat (skin & bone removed, wash with salt and cut into cubes)
3 cloves garlic (smash and remove skin)
1 large onion (fine wedges)
1 stalk celery (peel off the fibrous skin, slice 5mm thickness)
1-2 tbsp chopped parsley stalk
2 large red tomatoes (seeds removed, cut into wedges)
1 big carrot (peel the skin, slice 10mm thickness)
1 small head of broccoli (cut into small petals)
1 small head of cauliflower (cut into small petals)
1 small cabbage (cut into 50mm x 50mm squares)
4 small bay leaves
1 tsp mixed dry herbs
1 can tomato puree
5 cans chicken broth/stock
1/4 cup olive oil
Black pepper
Salt
Sugar

OPTIONAL:
Potatoes (regular julienne 5mm x 5mm x 50mm)
Beetroot
Sour cream or yoghurt for some extra creaminess

MARINATES (FOR CHICKEN):
1 tsp sesame oil
1 tbsp soy sauce
Some sprinkles of black pepper

GARNISHES:
Parsley leaves

PREPARATIONS:
• Marinate the chicken cuts with the sesame oil, soy sauce and some dashes of pepper for about an hour.
• Heat up the olive oil in a deep pot on MEDIUM-HIGH fire.
• Add in the garlic cloves and big onions. Saute thoroughly until caramelized.
• Add in the cubed chicken meat and bay leaves. Saute until meat cook.
• Add in the can of tomato puree, mixed herbs and chopped coriander stalks. Stir for about 5 minutes.
• Add in the red tomatoes, carrot, broccoli, cauliflower and stir for another 10 minutes.
• Pour in 5 cans of chicken broth/stock (using back the same can as the tomato puree). Add more if you prefer the soup to be a bit more diluted but not advisable as the vegetables would emit some juices. Bring to boil.
Note: If you do not have chicken broth/stock available, you can always use 5 cans of filtered water plus 4-5 tablespoon of Vegeta No MSG added, a multi-purpose seasoning.
• Cabbages to be added in last. Let it cook for another 5-10 minutes or more until the cabbages are roughly softened.
• Add in coarsely blended black pepper, salt (more Vegeta if using the seasoning) and sugar (about 1/2 – 3/4 tablespoon or minimal for a healthier lifestyle) to taste.
• Serve hot or chilled with some parsley leaves as garnishing. Serving some toasted garlic bread would be nice too.

(Serves: 6-8)

YOU CAN CHECK HERE FOR MORE RECIPES.

 

SWEET AND SOUR SESAME CHICKEN

Posted by crizlai On July - 5 - 2012

Sometimes, a simple recipe would keep the appetite of any diner happy. Here’s a quick and easy recipe to storm up a beautifully tasting Sweet & Sour Sesame Chicken. I hope you all love the dish as I did~ Happy cooking~ 🙂

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The recipe is so simple that you can have your meal within minutes. Here’s the recipe:

INGREDIENTS:
4 chicken drumsticks (remove bone, wash with salt and cut to bite sizes)
2 garlic cloves (finely chop)
1 large onion (fine brunoise: 1/16” cubes)
1 red chili (fine brunoise: 1/16” cubes, replaceable with capsicum or bird eye chilies for extra spiciness, keep some for garnishing)
1 tbsp coriander stalk (cut finely, keep leaves for garnishing)
2 tbsp toasted sesame seeds (keep some for garnishing)
3 tbsp plum sauce
2 tbsp Thai chili sauce (strain if you do not like the seeds)
Oil

MARINATES:
1 tbsp sesame oil
1 1/2 tbsp soy sauce (add more if your soy sauce is not the salty type)
1 tbsp ginger juice (grate young ginger and juice)
Pepper
Multipurpose frying flour

GARNISHES:
Red chilies, coriander leaves, toasted sesame seeds

PREPARATIONS:
• Marinate the chicken cuts with the sesame oil, ginger juice, soy sauce and some dashes of pepper for 1-2 hours.
• When you are ready to cook, coat the marinated chicken cuts with enough multi-purpose frying flour until the chicken pieces won’t stick together.
• Heat up enough oil on MEDIUM-HIGH fire and deep fry the chicken until golden brown. Scoop, drain dry and leave aside.
• Leave about 2 tbsp oil in the wok and sauté the garlic and onions until caramelized.
• Add in the red chilies and coriander and sauté for another 2 minutes.
• Add in the plum sauce and Thai chili sauce and stir well. Add a tiny bit of hot water if it’s too sticky.
• Pour in the deep fried chicken pieces and toasted sesame seeds and stir coat thoroughly.
• Scoop onto a serving plate, garnish with some red chilies, toasted sesame seed and coriander as suggested/shown above.
• Serve hot with some steamed rice.

(Serves: 3-4)

YOU CAN CHECK HERE FOR MORE RECIPES.

 

You might get an 8-inch pizza anywhere throughout the world but I won’t think you could get any 8-inch halal burger from anywhere in Malaysia except at Zul’s Burger in Penang. At Encik Zulkifle’s humble little corner stall located right towards the end of the Kompleks MPPP Lebuh Nipah (opposite Kayu Nasi Kandar Penang), you could find a variety of burgers and hot dogs in super huge size. All would come with custom ordered buns which I have yet to see from any other street burger stalls in Penang.

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The most impressive of all the burgers would be the super huge 8” Diameter 3-Tiers Giant Burger (RM30nett) which would be big enough to feed 2-4 pax.

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Just look at how big it was compared to my friend’s hand.

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In between the 3 tier potato bun like texture burger would be 5 meat patties (chicken and/or beef), 5 chicken sausages, 5 eggs and 5 pieces of cheese, topped with lots onions, mixed vegetables, lettuce, mayonnaise, baked beans, black pepper sauce and chili sauce.

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All eyes were on the burger as we were wondering how we could gobble down such a huge size. It was truly an oozy experience for us. Taste wise, the burger was just like any other common burgers except for the size. All the meat patties and sausages were slightly cut up and pan fried on the skillet with the eggs prior to being evenly spread out on the buns.

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Effective 11 April 2012, it would be another tough challenge for many as the burger diameter size would be increased to 11 inches (RM30nett). Not only would it be the biggest halal burger, it would be the biggest burger in Malaysia with the nearest competitor being Euro Deli group of restaurants for their 9 inches Matterhorn (non halal) burger. The filling would be the same as the former 8 inches burger.

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Another version of this giant burger would come in 7 inches by 12 inches rectangular shaped bun (RM30nett), another unique size and shape I have yet to see anywhere in Malaysia. I presumed it’s the only one in Malaysia too. The filling for this version would also be the same as the 8” burger.

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The rectangular giant burger weighed about 1.6kg (total weight 1913gms minus plate weight 286gms). It was heavy but not as heavy as the Matterhorn burger which would be about 2.75kg in weight (1.5kg meat patty plus 1.25kg of bun and vegetables). If you can’t finish this burger, don’t even think of winning the Matterhorn Challenge with a RM100 cash reward.

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Well, creamy and sweet cakes for birthdays may be gone with the birth of this 11” giant burger. Won’t it be great to have one giant 11” Birthday Burger Cake (RM30nett) instead? 😛

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For those FaceBook users, there was also a burger named after the famous social network site – the FaceBook Burger (RM10nett).

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The burger had 3 burger patties (chicken or beef or mix) with 3 eggs, a piece of cheese and vegetables. It was also another tall and filling burger for many.

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We also had the longest Chicken Hot Dog (RM10nett). The custom made bun had a foot long sausage with onions, mixed vegetables, lettuce, mayonnaise, baked beans, black pepper sauce and chili sauce. At least this hot dog was still within my consumable size.

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Just a comparison on how long this hot dog was can be seen at the photo below.

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Here the man, Encik Zulkefli Bin Hassan, who had started the huge craze amongst the Penangite ever since his opening on 23 October 2011. He had vast experiences dealing in food businesses from Vietnam to Thailand. He’s well versed in Vietnamese language too~ 🙂

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There are more items available here such as rabbit burger, lamb burger as well as fish burger. You can click on the menu below for a clearer view.

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Overall, the items served here were of a slightly above average taste and texture. No doubt the portions were super huge out of the norm but there are still rooms for improvements in term of taste. The usage of the chili sauce was a bit too overpowering for those who could not savor too spicy stuff. Their self concocted mayonnaise and black pepper sauce also needed some extra tweaking for a more flavorful “kick”. Instead of the Anchor brand “light” cheese, they should consider using another brand for more cheesiness. Their most important task would be on the balancing of the sauces for the right bite. I found the giant burgers and long hot dogs to be a bit too oozy wet to my liking. I love the nice sauce balance just like the way my food were presented to me at one of my regular street burger stalls down at Georgetown Penang.

Note: If you visit the place too late in the night (after 10.00pm or so), you might not have any drinks to go with your food. Just walk to the convenient store next to Kayu Nasi Kandar to purchase your drinks.

Zul’s Burger Penang is located just opposite Kayu Nasi Kandar within an isolated Malay food court named Kompleks MPPP Lebuh Nipah. If you are driving up towards Bukit Jambul via Jalan Yeap Chor Ee/Jalan Bukit Gambier, just take note of the USM traffic lights. Immediately after the traffic lights, take note of the 4th traffic lights (1st traffic lights to Taman Perkaka/USM, 2nd traffic lights to Bukit Jambul/Equatorial Hotel, 3rd traffic lights to Taman Lip Sin/Super Tanker Food Court, 4th traffic lights to Kayu Nasi Kandar/The CEO – Penang’s first smart office). At the 4th traffic lights (Jalan Bukit Gambier/Lebuh Nipah 5), turn left into Lebuh Nipah 5 and drive until the T-junction (Lebuh Nipah 5/Lebuh Nipah). Turn right into Lebuh Nipah and take the first right turning into Lebuh Nipah 7 (as stated in Google map but Kayu address is stated as Lebuh Nipah whereas opposite The CEO address is stated as Lebuh Nipah 5~ A bit of confusion here~ LOL!). Take note that there’s a left turning into the Kompleks MPPP Lebuh Nipah. Drive until the end and you’ll see Zul’s Burger Penang at the last corner lot next to a residence house.

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Name: ZUL’S BURGER PENANG @ KOMPLEKS MPPP LEBUH NIPAH
Address: 30Y, Kompleks MPPP Lebuh Nipah, Sg. Nibong, 11900 Penang, Malaysia.
Contact: 012-578 8771 (En. Zulkefli Bin Hassan)
Business Hours: 7.00pm-2.00am
GPS: 5.335989, 100.293376

RATING:
Ambience: 7/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 7/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 7/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 7.5/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)

 

MEE MANJA

Posted by Criz Lai On October - 17 - 2008

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I have reviewed Mee Manja when I first started on food blogging but I guessed not many would have known about its existence except those regular customers. Manja is the Malay word for “Pampered”. You would have asked why the name “Pampered Noodles”? You might have interpreted it wrongly as that’s the family name for the cook cum owner Encik Aman Manja. He had followed his father and uncle as early as 13 years old when they were located just opposite the recently relocated premise at Jalan Hutton. For over 40 years and 3 generations, Encik Aman has served thousands of loyal customers with his delicious Mee Goreng and Mee Soup. Encik Aman is in fact the elder brother of the famous CRC Mee Goreng stall located in a coffee shop next to Dorsett Hotel, Jalan Larut, Penang.

While most of the Mee Goreng stalls in Penang are using the modern technology to blend their ingredients, Encik Aman believed in using the traditional way to grind his ingredients with the old fashion Batu Giling (Metate Millstone). According to him, that would preserve the original taste of the blended items. Mee Manja’s style of cooking the noodles is totally different compared to the rest. Their noodles (Mee, Bee Hoon or Koay Teow) are more towards the salty chicken bones soup based flavor, whether fried or soup. You can opt for plain, chicken, beef or mixed meat too. If you do not want spiciness, you would have to inform him.

The Chicken/Beef Mee Soup (RM4) is the most popular in his stall as you can taste the sweetness from the chicken stock. This is really good for eat in. Takeaway would make it soggy.

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Somehow, I preferred his Beef/Chicken Mee Goreng (RM4). I felt that the amount of spiciness and taste was just right for me. I do not even have to squeeze any lime juice or sprinkle any vinegar soy sauce served with fresh cut green chillies as provided.

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Encik Aman is quite a sociable and friendly person. You can ask him anything in English or Bahasa Malaysia. Finding the place now would be easier compared to previously. His shop is just on your right at the traffic lights between Jalan Penang and Jalan Hutton. Parking might be a problem as it is illegal to park next to a traffic light. You may opt to park your car at his previous shop at Lebuh Clarke or Lebuh Dicken (next to Mydin Supermarket) and walk to his shop.

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Name: MEE MANJA
Address: 1F Jalan Hutton, 10050 Penang, Malaysia.
Opening Hours: 6.00pm – 11.00pm (Closed on Tuesday)
Contact: 016-480 3568 (Encik Aman)
GPS: 5.419022, 100.331483

RATING:
Ambience: 6/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 6/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 9/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 7/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)

SPICY NESTUM CEREAL CHICKEN RECIPE

Posted by Criz Lai On September - 16 - 2008
It has been some time since I last cook something decent for my dinner as I have been eating out most of the time. At least I do not have to wash more utensils. LOL! Anyway, let me share with you one of my dishes today. It is simple yet delicious… SPICY NESTUM CEREAL CHICKEN

CEREALCHICKEN

INGREDIENTS
500 gms chicken breast meat (cut into bite size cubes)
10 chilli padi (cut into small slices)
6 stalks curry leaves (wash well and pluck all the leaves)
5 Tspn margarine
3 eggs (separate the egg white and egg yolk)
40gms (8 Tspn) Nestum Cereal
Soy sauce
Sesame oil
Pepper
Sugar
Multi-purpose frying flour (recommended Hup Loong brand)

OPTIONAL
You can even replace the chicken meat with the same weight of prawns. Peel the prawns, cut the back and take out the intestines. Marinate with a bit of soy sauce, sesame oil and pepper. Fry quickly in some hot oil until curled up. Scoop up and leave aside.

PREPARATION

1. Marinate the cubed chicken meat with a bit of soy sauce, sesame oil, pepper and some egg white for 15-20 minutes.
2. Pour some frying flour onto a container with lid. Put the marinated meat into the container and shake it until every piece is coated well.
3. Heat up some oil in a small pot with low fire. Deep fry the meat until golden brown. Do not overcook the meat as it will be too tough and dry. Take out and leave aside.
4. Use a wok, heat up the margarine. When melted, put in the egg yolk and balance of the egg white. Stir constantly until it becomes flaky. Sprinkle some sugar. When cooked, put in the chilli padi and curry leaves. Stir fry for awhile under low fire. Add in the cereal and stir until fragrant.
5. Add in the fried chicken pieces and stir evenly.
6. Dish out and serve with rice while hot.

(Serves: 5-6)

YOU CAN CHECK HERE FOR MORE RECIPES.

PETALING STREET (CHINATOWN) YUMMY CURRY CHICKEN BREAD

Posted by Criz Lai On August - 13 - 2008

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I always thought that I could get the famous Curry Chicken Bread only in Kampar, Perak but I was wrong. As I was moving through the busy streets of Jalan Petling into Jalan Hang Lekir, I came across a stall selling this type of bread right in front of the Tang City Food Court. It was called the Yummy Curry Chicken Bread and was selling at RM12 each.

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Since I was on my way back to Penang, I decided to get hold of one. To my surprise when I cut open the bread (quite similar to our Bengali Bread), there was this aluminum bowl filled with curry chicken to the brim with a layer of plastic wrap on top to avoid the gravy from spilling out. What a great way to maintain the gravy and at the same time avoid the bread from being soggy.

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There were all together 6 choice pieces of chicken meat in the bread and the thick curry gravy was cooked in Indian style with lots of curry leaves. This new discovery was indeed appetizing. The chicken meat was tender and the spiciness of the curry was just right. One loaf of this dish would be enough to feed two to three person as the bread can be rather filling.

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Finding the stall would not be hard. Walk into Petaling Street, Chinatown’s main entrance from Jalan Tun Tan Cheng Lock (opposite Kota Raya) and you will reach a crossed junction. Hong Leong Bank is at the corner on your left. Turn left into the road (Jalan Hang Lekir) and you will the stall just in front of the Tang City Food Court on your left.

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Name: YUMMY CURRY CHICKEN BREAD @ TANG CITY FOOD COURT
Address: 22-26 Jalan Hang Lekir, 50050 Kuala Lumpur, Malaysia.
Contact: 012-698 3499
Opening Hours: 10.00am – 2.00pm
GPS: 3.144589, 101.697972

RATING:
Ambience: 5/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 5/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 8/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 7/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 7/10 (1-4 bad, 5-7 average, 8-10 excellent)

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Howdy from the Isle of delicious Asian food and the UNESCO Heritage City of Georgetown, Penang, Malaysia. Just call me Criz Lai and I am here to share with you on what’s the best food you can get in town as well as from many other parts of Malaysia.

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