Home Dine Out Hawker Char Koay Kak 炒粿角 | Bringchang Pasar Malam | Cameron Highland

 

BIG Lobster at Red Lobster | Odaiba, Japan

Last few weekend, I had a trip to Odaiba with my colleagues. That was the fourth time I visited to Odaiba, a man made island in Tokyo. It is one of the popular tourist spots in Japan, famous with shopping and entertainment district. Rainbow Bridge, Statue of Liberty, Aqua City and the Palette Town Ferris Wheel are few famous spots in Odaiba. Of course that are not the all in Odaiba. While we walk around Aqua City, we found a restaurant that is serving lobster. Looking at the display set, it was so tempting. With a reasonable price of the set, we decided to give it a try.

 

Indonesia Layer Cake with Prune Recipe

You will never understand my feeling, the feeling of excitement and satisfactory once I had successfully baked this cake. Indonesia layer cake is my favorite cake since I was young, same to my family. We used to order this cake from my father's friend, who married a Medan wife and make a very nice layer cake. Year after year, the price getting more and more expensive but we still buy from them especially during Chinese New Year. I made this few years ago and ended up with throw everything into dustbin due to the super "compress" and oily layer. Waste lot of eggs, ingredients, $$ and many hours of baking time. If you never hear of this cake, let me briefly explain about it. It is an Indonesia cake, also called kuih lapis legit,

 

Homemade Yakitori 焼き鳥 | Japanese Skewered Chicken

I would like to share a very simple dish that I cooked yesterday, homemade yakitori. Yakitori (焼き鳥) is a Japanese type of skewered chicken. It is made from few bite-sized chicken meats, skewered on a bamboo skewer over charcoal.  

 

Sarawak Laksa Recipe

A pack of Sarawak laksa paste was brought back from my Sarawak colleague since 1 year ago. It was kept in my kitchen cabinet over a year until it hits the expiry date. At first I was thinking to throw away the paste after few months of expiry but at the end I just cook it as do not want to waste this "imported" laksa paste. To cook Sarawak Laksa is easy but you need to prepare lots of stuffs. From cooking chicken soup until cutting vegetables and remove prawn shell, that was enough to occupy my one whole morning. But everything is so worth when I saw everyone is enjoying this imported and special Sarawak laksa that was cooked by Camus and myself.
Char Koay Kak 炒粿角 | Bringchang Pasar Malam | Cameron Highland PDF Print E-mail
Written by Administrator   
Sunday, 23 August 2009 02:01
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DSC_0518_copy I found this Char Koay Kak (炒粿角) at Bringchang Pasar Malam (night market), Cameron Highland. It is a typical Char Koay Kak, which is frying together with bean sprouts (豆芽), chives (韭菜) and egg.

 

 

 

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This hawker food was attracting me because there are quite hard to find this kind of fried Chinese hawker food in Cameron Highland. The cold weather at Cameron Highland might be another reason to make this Char Koay Kak become more attractive. Eating hot tasty foods while walking in cold weather is really enjoy.

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Although the taste is quite normal, but what I want to highlight it here is. The boss is using branded cooking oil to fry the Koay-Kak. The boss said he hope his customers got a healthy body also. Also, there is no any pork ingredient and I saw some Malay customers bought Char-Koay-Kak from him.


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#1 hojiak 2011-02-19 15:11
miss this char koay kak, they put a lot of ku chai
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