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Indonesian/Malaysian Cookbook with Authentic Recipes?!!! Great blog; I've been to Malaysia a couple of times and can vouch that every recipe I've tried has been pretty much spot on, though there are a few ingredients I can't get in the states. She's a Nonya, originally from Penang, I believe, so she specializes in Perenakan food, but has plenty of great Malay, "straits Chinese", Thai, Indonesian...actually, recipes from all over Asia. And her pics are food porn at its finest.

Oct 11, 2011
jrom250 in Home Cooking

Seeking Malaysian Sensation

Oh well. I'd just assume start saving for another trip to Malaysia. Much rather be there than Manhattan this time of year (or, really, most times of year). I've tried making a few things at home with some decent success (and abysmal failures) thanks to I noticed there aren't a whole lot of Malay people leaving Malaysia, so I guess if I want my rice blue, Taste Good isn't the place to go. I did venture out there last was alright. The assam laksa was pretty good but missing the dark syrupy shrimp paste they give you in Malaysia, not quite as stunning and bright as in Malaysia. The roti canai was good but the accompanying curry was...I'll be nice. It wasn't good. It was kind of light yellow and pasty and nothing like what you'd get in Malaysia or even Penang restaurant. It was kinda sad. The ipoh coffee was decent, not the best. I'm assuming corners are being cut all around here. I guess the street food/kopitiam fare of Malaysia just doesn't transition to restaurants well. I didn't have this problem with all of the other foods from abroad that I tried in NYC.

Taste Good
82-18 45th Ave, Queens, NY 11373

Jan 19, 2011
jrom250 in Outer Boroughs

Seeking Malaysian Sensation

@GAstronomicon: Hi, you seem to know about real Malaysian food, and I'm dying to find some in the NYC area! When I lived in China for a year (Sichuan), I got stuck into KL when my girlfriend lost her passport and Chinese work Visa, and fell in love with the country, primarily because the food simply blew me away, secondarily because Malaysia's people and mix of cultures were great: I could eat my way around the continent (and sub-continent) and visit an mosque, a Guan Yin temple and a Tamil Hindu temple in one day and it was all beautiful. Such a change from homogenized urban China (although Chengdu's Sichuan food, Hui minority foods and Tibetan foods are also amazing). So, this is a foolish question, but is it possible to find actual malay food in the NYC area? Some of my favorite food was not just KL and Penang, but the Kota Bahru night market (and KL's Kampung Baru, of course). Or what is the most "sort of authentic" place for malaysian/nonya food. Its a shame that previous reviewer would not fare very well abroad! Everyone knows you spit your bones on the floor or the table! And god forbid the wait staff eat near you, the nerve. Are they supposed to dine in the back alley somewhere? No wonder why nobody wanted to make eye contact, having to deal with subtly prejudiced and ignorant Americans all of the time. Anyways, any input for a malaysiaphile? Suka really pedas!

Jan 06, 2011
jrom250 in Outer Boroughs

Szchewan & Hunan Provinces. Foods & Restos?

I'm living in Chengdu right now. My advice: you CAN'T get anything like the Sichiuan versions of Sichuan outside of China. Try the gong bao ji ding, the mapo dofu (at Chen's famous restaurant where it was invented- I was never impressed with it until I had it the branch on Ke hua bei lu). Get the spicy beef steamed in crushed sticky rice, the tea smoked quail or duck, the hui guo rou (sounds like "hwey gwo row", pork belly slices, black beans, spicy hot bean paste). Oh- yu xiang rou si! "Fish flavored pork" is really amazing also- hot, sour, sweet, nutty..DON'T MISS THE SNACK STREETS, endless food stalls in places such as Jinli street, and the amazing snack complex near Chunxi Lu- the street food can be just as interesting as anything in the restaurants. Get ready for hua jiao, the mouth numbing "pepper corn" that is usually really potent here, enough that we used to think we were suffocating because our esophagus' were going numb. And be sure to try to go to upscale places if you're eating hotpot... 1/10 meals in china are made with "sewer oil", oil that is, yes, harvested from leftovers and from the sewer and processed with carcinogens and put back into use through a giant black market industry. But we'll live, I'm sure.. Also, there is some great Sichuan/Tibetan food to be had in the Tibetan district (Wuhouci Heng Jie), and most of those places have English menus. The spicy pickled radishes and yak, potato curry and *pan fried ground yak meat pie* makes me very happy. I could go on for far too long, already have...