Steaks, signs and a trail of assorted blah

Like many poor sods, I’ve been down with the flu/fever/the works. Could it be the hazy weather? Or simply that the gods of good health do not favour us? Fear not; once we are rested and recovered, we shall feast, be merry and take the world by storm…. again!

For those who aren’t sick, stop showing off.

(Way) before I fell sick, we were up at Genting for an infamous Grill Sergeant Lance’s BBQ. It was a beauuuuuuuutiful day and here’s a photo for your envy.

Beautiful Genting house

Lance’s signature steaks are seasoned with sea salt and pepper, then whisky-flamed. It can get rather expensive, look at what he uses to flame his meat.

Steak to be flamed with whisky

But the end result is always the most delicious, melt-in-your-mouth, smoky-tasting medium rare meat. I was always a medium steak kind of person. Then Lance said, “MY BBQ, MY RULES!” and I had to adapt to eating it medium rare.

Best coercion ever.

Perfect medium rare grilled steak

That’s the Cheang brothers. One just got married, one just welcomed a new baby. Joy and merriment for all!

The Cheang Brothers and steak

Not far from The Cheangs’ abode, there stood a rose apple tree blossoming with ripe fruits. There were just so many that the owners gave up wrapping each fruit in a plastic bag. Many of the fruits fell off the tree, just lying on the ground begging to be eaten!

My Dad would have really enjoyed this rose apple tree. We have one at home but it is nowhere as fruitful as this one.

Bountiful rose apples on tree

Ling got married! Some of the Twestival KL folks were there. We had popcorn, The Last Polka ice-cream, pretzels, beer.. all this before dinner! I love these kind of weddings 😀

Ling's wedding party
The gorgeous bride with Chee Ching, Jason, Fiona and me

Kedai Makanan Nam Chun is an institution in Lucky Garden, Bangsar. The well-known corner coffee shop hosts Aunt Christina, who made me my first bowl of Sarawak laksa. Talk about being a different kind of laksa! The broth is rich, aromatic, spicy and peppery. You get enough broth to barely cover the vermicelli, chicken, prawns, omelette and bean sprouts.

Later my friend Ruk made me the best Sarawak laksa I ever had. But she doesn’t make it for me anymore so I have to go back to Aunt Christina.

Nam Chun Bangsar - Sarawak Laksa

By chance, we discovered that the fried kuey teow at Nam Chun is equally as delicious. So good that the mother and son who shared our table revealed that they go there every weekend just for the fried kuey teow. Is that so? We must find out for ourselves!

It was quite tasty but I’m not sure if I’d eat it every weekend.

Nam Chun Bangsar - Char Kuey Teow

I love bread and butter pudding. So I tried to make bread and butter pudding. The first 3 attempts were colossal failure. The first 2 times, I had set the oven to grill mode. So I was wondering why the top bread layer kept getting burnt. The 3rd time, I didn’t have enough bread to soak up the custard.

The 4th time, I used a mixture of croissant and bread. Here it is!

Suanie's bread butter pudding

The top crust of the croissant was really nice. Gave it a crunch. The inside was too soggy for me; maybe my bread was too thin or not stale/dry enough. I gave some to my grandmother, my mother and the kids. They LOVED it. I don’t know why. They probably wanted me to feel better. Family tends to do nice things like that. Well, I don’t. Clearly the universe is sending me a message, and it says “STOP. BAKING.”

Ok ok I hear you. No more baking.

OHHHHHHHHHHHHHHHHHHH I finally found Thai khao kha moo in Klang Valley!!! REJOICE!!!

Lai Thai - Khao Kha Moo - pork leg rice

Khao Kha Moo is stewed pork leg with pickled mustard greens, boiled egg and served with a sweet sauce. It’s the simplest combination, but by far my favourite Thai food! Lai Thai in Happy Mansion, Seksyen 17 sells it. They use a mixture of brown and white rice and the egg is just hard-boiled (instead of semi-hard boiled that is commonly found in Bangkok). And if you want a mixture of lean meat with fatty bits, you have to ask for it.

So it’s not QUITE the same, but it’s the BEST you can get in Klang Valley. But who’s complaining? I’m not!!

And you have to speak either Thai or Cantonese with the lady boss, she doesn’t understand anything else.

Lai Thai - stewed pork leg
Apparently I asked for an individual serving of the fatty bit

Saw this sign at SS2 mamak. Want to give it a go?

Killer tasting steak

Did you notice that along the North-South highway, all the ‘SLOW DOWN’ signs have been updated with the cow sign?

I guess it works because psychologically, crashing into a cow is scarier than seeing a grinning skull suddenly appearing in the middle of the road. Works for those who don’t believe in the supernatural too.

But there I was, yentering away to my mother that it’s so stupid because there are no cows along the NS highway! I mean, this is not the east coast road where yes, it’s very likely that a herd of cows would be lingering in the middle of the road!

Beware of cows sign

Then before reaching Seremban, we saw a whole lot of them cows at the side of the road. I guess the people who placed the signs did know what they were doing.

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Comments

  1. the bridge is indeed gorgeous!
    KY recently posted..KY eats – Paya Serai at PJ Hilton, Ramadan Buffet 2014My Profile

  2. Dear Suanie,

    I am huuuuuge meat lover and steaks are my faves though I prefer rib eyes rather than the sirloins here. I also love whisky and was wondering how the steaks are flamed. Are they marinated with whisky prior to BBQ or brushed on during the cooking process?

    • Hello! The steaks are not marinated, just seasoned with good sea salt and freshly grated black pepper. Then a couple of minutes before they are done, the whiskey are poured to flame the meat. It can get a bit fiery but don’t worry. Let it grill so the alcohol can seep in. The end result: delicious steak with a smoky whisky flavour!

  3. Get well soon!
    unkaleong recently posted..MuhhibahMy Profile

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