KAMPUNGBOYCITYGAL A MALAYSIAN FOOD & TRAVEL BLOG

After SOHO, we dropped by here to meet up with Kampungboy’s friends. A lot of you must be wondering, how could it get away from the trademark issues by using the same name as our friends making portal? The friend making portal friendster uses a small s while the Friendster cafe uses an capital F. Smart huh??

The outdoor setting is cosy and intimate, great place to chill out with friends. there is no feeling of clutter that usually accompanies nightspots. The seats were comfortable and the staff service prompt and friendly.

Did you saw that? The logo of Friendster Cafe is like a total rip-off from Starbucks. I have to say that the owner is innovative.

My cup of frothy cafe latte, perfect for chasing away my sleeping bug. It was overpriced at RM 10++, the flavour is not smooth and it is too light for me.

Ice blended mango (Large) RM 12. I have to admit that this is good though, full of mango flavour and the sweetness is not too empowering.

A lovey dovey picture of Kampungboy and Citygal In conjunction with Valentine’s Day, the place is nicely decorated with white organza flow, ballons, wine bottles and candles. I like the heart shape curtain tie back the most. There was a voice inside my heart that ask me to snap a pair of it away but I’m a big time coward. Haha!

Like I said, the environment is great for chilling out, the drink list is extensive but it’s more to the pricy side and the service staff is attentive. I have yet to tried their food so no comments on that. Location map from Friendster Cafe’s blog

LG01 & 01A, Plaza Emerald Jalan PJU 8/3A, Damansara Perdana. 47820 Petaling Jaya. Selangor Darul Ehsan Malaysia

Tel : (603) 77 1000 35
Fax : (603) 77 1000 34

Hon Kee porridge has gained some fame among the food bloggers with so many good reviews written. Other than that, Ho Chak! in Channel 8 was giving a lot of free publicity to this particular stall too.

I love to plonk some yao char kuey into my porridge. The sensation is like dipping crackers into hot milo. Heaven!

The plain porridge that comes with raw fish slices. The porridge is cooked with grounded grains, giving it a very smooth texture.

The raw fish slices is served with dashes of sesame oil, shredded ginger and corianders. Throw them into the hot porridge and stir lightly until its cooked.

The pork innards porridge that kampungboy ordered. He loves the crispy zha cheong (fried intestines) so much. We will come back again for the ala carte fried intestines.

Jalan Hang Lekir, Off Petaling Street.

The restaurant fills to the brim during lunch every day, don’t be scared off by the queues because it’s worth while to wait. The nasi kandar stall has been selling for over 50 years, my dad has been eating the same nasi kandar since he was a kid. The Sidek brothers have done a good job in maintaining originality and quality. The popular dishes are ayam masak merah, fish curry and black pomfret curry.

The curry paste added Ompphhhh to the nasi kandar. It sets kampungboy’s eyes and tongue on fire before he washed it down with ice cold coffee. This is definitely one of the best nasi kandar I’ve ever eaten.

Address: Yong Suan Restoran, 2, Jalan Yang Kalsom, 30250 Ipoh, Perak
(Go all the way to Ipoh new town where Yuk Choy Primary School is on your right, take a left turn at the first traffic left, Yong Suan is located at the first corner lot)

Tel: 05-254 4316

One of the most important thing about Chinese New Year is the food, of course it has to come after your family, friends and companions. Chinese New Year is a chance where people enjoy huge feasts, socialize and pig out! I tend to forget about my weight watch or work out during the period and I’ll carry with me the flabby meat until Chap Goh Meh.

Chinese New Year is also known for its snacks. Usually we will serve our guests with little snacks keep inside a container. This year, mum decided to make her own snacks so I helped out a bit.

Hornet’s Nest are my favourite and it is very addictive. It is crispy with a hint of sweetness. Sesame seeds are added into the batter to make it aromatic. The recipe and methods for both sweet and savoury version are available in FoodCrazee’s blog.

Arrowhead is a kind of swamp vegetable and also cousin to water chesnut or lotus root. My mum used to steam sliced arrowheads and garlic with chinese sausages (lap cheong). It makes a good New Year dish on the dining table. Other than that arrowhead makes a good snack after some deep frying.Peel off the skin and sliced it thinly. Put the sliced arrowhead into hot oil slices by slices. Drain the crisps as soon as it turn golden brown or else it will taste bitter. Bear in mind that the arrowhead slices has to be thin or else it would abosb oil. Sprinkle the crisps with some salt. Warning: It is extremely addictive!! One can never get enough of it!!

Pasar malam and shops in Ipoh are bursting with these crispy filamen crabstick. It is very easy to be duplicated at home, wonder why they can sell it for RM 12 for each red capped plastic container? First cut the filamen crabstick into half.

The filamen crabstick can be easily teared into stripes like this. Deep fried the thin slices until it turned golden brown. No seasoning is required because the slices taste sweet and salty at the same time. It makes a great TV snack!

From left: Crispy filamen crabstick, Chicken floss spring roll (no pic was taken on the making), Arrowhead Crisps.