Just wanna to share a little bit spice of life.....I talked to a friend who lives in New York City (NYC). I was mentioning a friend of mine who is an American, has a restaurant in NYC, Zack a chef and restaurant owner in NYC...he owns The Fatty Crab Restaurant in NYC, this restaurant has got reviews from the New York Times. In fact when Martha Stewart was in Malaysia last year, Zack was with her in the trip. Actually Zack was a long time friend, he was in Malaysia in the late 1990's and during that time he work with Restaurant Seri Melayu to learn the art of Malaysian cuisine. And today in his restaurant.....according to my friend he is serving SAMBAL BELACAN (SB) as a condiment on the table....something like the Thai Chilli sauce that you could find in some restaurants. Anyway, the SAMBAL BELACAN was well liked by the Americans because it is so exotic and they add SB to accompany their dishes..i.e steak, seafood, and etc.....so what I am saying is that SB is being served on the table of this worldly restaurant......NYC being the capital of the world and the time is just right for us to continue savouring our Heritage food - SAMBAL BELACAN......in fact recently we in UPM produced a Doctorate specialized in SB. So there are so much for us to do to bring our food to the world.........Enjoy and don't forget SB with your rice......yummy.

Hi you all, I am in KK now and will fly to Tawau and Semporna and off to Mabul for a short summer vacation. Anyway, wanna to share a little bit of my food experience in KK. Actually this is my 3rd times in KK this year and this time I really enjoyed the seafood. Last night, I went out for dinner with several friends. I went to Anjong Selera, and I requested all the seafood to be grilled.....no cooking like 3 rasa or whatever. The food came to be fabulous and fantastic. All of us enjoyed the food this way, because sometimes if you ask them to cook, they may not cook it right to your taste. So just grilled, very simple and yet so good and yummy........you guys need to do that when you are in KK.

Malaysia Airlines System (MAS) inflight food is really getting horrible.....I was on board from KL to Kuching on Friday June 22, 2012. Guess what....they were serving Nasi Lemak..which is a National Heritage food, however the Nasi Lemak that they served was not nice at all. There was no cucumber and the sambal was not as nice as the usual sambal for Nasi Lemak. What I can say is the sambal has no taste at all..just like a plain sambal with chilli without other additional taste. The Chef in MAS has to reallly look into this matter...if not your customers are going away to other airlines. Probably MAS need to re-engineer their inflight menu to make it yummy

Best Murtabak in the World

Have you all tasted a really good murtabak that you would never say no. So far, the best murtabak that I've ever experience is in Singapore. I have been savouring this murtabak for many years. Recently I was in Singapore to have the same murtabak, however the restaurant was closed by the Singapore authority...because the restaurant was having some hygiene problems...but then I went to the restaurant next door Restaurant Victory or Victoria if I am not mistaken - near Arab Street, across the street from the Sultan Mosque, yet the murtabak is what I got in the past. The point I am trying to make here is that the murtabak was so crispy, with tons of layers and rich filling. There are several types of murtabak, chicken, beef, and lamb. And how they make it..first they will spread the dough on the table ...strecth the dough like making roti canai...then next step is add the filling ...cooked ground beef, onions, chillies, and eggs...sounds yummy and on top of that they put another piece of cooked plain murtabak in the filling and cover the murtabak and pan-fry till crispy. The result is very thick, moist and rich murtabak with a spicy bowl of curry. If you go to Singapore this is a must thing to do, that's what I call the best murtabak in the world. Bon Apetite.

Hey ... you know what ... I haven't been writing on this blog for quite sometime! But I think is time for me to really continue sharing with y'all! I'm going to start next week with "Sambal Belacan as a condiment in a New York Restaurant!" Look how sambal belacan is appreciated in NYC!