KAMPUNGBOYCITYGAL A MALAYSIAN FOOD & TRAVEL BLOG

Day 5 – See the bubbles? Enzyme bursting with energy!Enzymes are forms of complex proteins that act as catalysts in almost every biochemical process in our body. We have metabolic enzymes which play a role in all body processes including breathing, talking, moving, thinking, behavior and maintenance of the immune system. The second category is the digestive enzymes and the last category, food enzymes which presents in raw foods. Thousands type of enzymes exists, with a role to play in different organs. Some of the main functionalities of enzymes are
1) Maintain a high alkaline blood ph.
2) Improve immune system
3) Improve digestive system and aids constipation
4) Antioxidant power
5) Protect our cells from free radical damage.
6) Lower cholesterol levelMy mum has learned from her friends the methods to make your own fruits enzyme. After months of consuming the enzyme drinks, she has experience significant improvement in health. It is an effective remedy for her gastric problem and instead of feeling lethargic all time, she’s feeling energetic.I’m starting on my enzyme drinks regime right now (two table spoon per day) and I want to achieve a better digestive system and go to the loo more often. *shy*However, there’s not much of information on these home made enzyme in English. I’ve found a couple of Chinese sites that explained about the goodness of fruits enzyme and the right methods of doing it.

Day 20 – Voila! Ready to drink?

1. Clean and dry all fruits, utensils and containers to inhibit mould growth at the latter stage.
2. Arrange layers of cut fruits, sliced lemons and brown sugar starting from the bottom of the container.
3. Repeat till the content is around 50% full as the fermentation process later will release gases and the juices may overflow if the content is too full.
4. Brown sugar being the top layer.
5. Close the container tightly and leave it in a dry and cool place.
6. Remember to shake the container lightly everyday to ensure that the fruits and top part of the bottle are immersed in liquid to prevent mold growth. If required, add more brown sugar to create a more concentrated extract with high sugar content.
7. If mould is seen, remove the affected fruits and add more brown sugar. If else failed, everything has to be disposed.
8. The enzyme should be ready to be consumed in 2-3 weeks.
9. Sieve the fruits and pour the juices into a new glass bottle.
10. Keep the enzyme drink in refrigerator because cool temperature will slow down the fermentation process that will turn the enzyme into alcohol.
11. The leftover fruits can be used as body exfoliater and fertilizer for the soil.

Dragon fruits were used for the first batch, with pineapples, oranges and grapes in the process of fermentation before the grand harvesting. It does tastes very good, with a slight tinge of alcohol. I have to remind myself, only two tablespoon per day, two tablespoon…*hish*

In quest for the best fish head curry…

It leads us to non other than Anuar’s Kari Kepala Ikan (Anuar’s fish head curry) that has been in business for more than 30 years. Just around the corner from TMC, this place is always packed to the brim when lunch time rolls around.

Other than the legendary fish head curry, they serves delectable fried chicken, fried ikan cincaru, mutton curry and some stir fry greens as well.

We were tempted to try everything but the boss warned us to limit our orders as today’s fish heads are pretty enormous. Hence, only chickens and fish heads are ordered. The fried chicken is one of the best that I’ve ever had! Perfectly cooked and juicy, the perfectly seasoned meat had actual flavor and a good texture.

The jenahak (snapper) fish head for two was way too big, and it was the smallest head found in the huge pot. The red curry, sourish and spicy, albeit the absent of coconut milk, is very rich and flavorsome. The fish is cooked just right, not too rare with some warm pink centre and the flesh literally falls off the bone, which a lot of FHC places failed miserably.

It seems like Anuar’s shack is the only place that is not hard hitted by inflations. Teh tarik and roti canai is still going for 50 sens just like decades ago, but we were there two weeks before the petrol price hike. Still, it’s really cheap.

For desserts, we went to the sweet appam stall which is just a stone’s throw away from Anuar’s. Sweet pleasures for only RM 1, what more could one ask for? Read our previous review here.

Anuar’s Fish Head Curry
At the corner of Lorong Ara Kiri 3
Lucky Garden
Bangsar
Kuala Lumpur
Open from morning till night. Closed on Sundays.

He once asked me, “What does your dream house look like?”
I told him…

My dream house has a secret garden like how Frances Hodgson Burnett put it, minus the air of intrigue and gloominess and lit up by myriads of colors. On a lazy Sunday evening, surrounded by blooming scent-ational flowers, I’ll sit with a glass of wine, do some readings on the same wooden bench where that hairy chest guy brushed his leg against the married woman under the last time they were here. (Any similarity to any real person is merely coincidental)

When slopping down keg beer out of plastic cups is not my kind of thing anymore, I need a home bar stocked with “sophisticated booze” 24/7. What’s better than the best timing to sweet talk the husband into buying me that Gucci bag that I’ve been eyeing when he’s sipping on his glass of tequila sunrise?

I love all things random in a home that is uniquely mine. I’ll put behind my head of matching sofas, matching carpet, matching wall colors, matching furniture and matching home décor pieces. There are no clear décor rules & policies to raid my home. I’ll have walls after walls of random graphics, paired with mismatched accessories that I managed to dig through from the Sunday lapsap (junkyard) sales and pieces that bring good memories.

Cappuccino Crush(RM 9)

Firefly (RM 13)

Sunset Cooler (RM13)

Mushroom Cappuccino – Mushroom Soup Topped with Foam Milk(RM10)

Shrimp & Avocado Salad (RM18)

Chicken Lollipops with Roasted Chili Mayo (RM10)

Fish n Chips – Tempura Fried Dory Fish with Potato and Yam Chips (RM19)

Lamb Chop with Garlic Black Bean Sauce Served with Pumpkin Mash and Frued Yam Wool (RM43)

Toasted Carrot Cake Served with Cream Cheese Frosting and Strawberry Basil Mint Coulis (RM12)

Ginger Crème Brulee Served with Almond Biscotti (RM12)

I woke up to some faint voices in the background, a small group of tai tais are talking about petrol price hikes and inflations over their cuppa. I’ll just stick to my old house where everything is in place and is small enough to fit in a trash can. How convenient!

This would be my last eating out of the month (after the second last, the third last, the fourth last just few days ago), I remind myself on my resolution to tighten my belt and work harder.

Palate Palette Restaurant & Bar
21 Jalan Mesui, Off Jalan Nagasari,
50200 Kuala Lumpur.
Tel: 03-21422148
Fax: 03-21432148
www.palatepalette.com
p/s: 5/5 ratings for the ambiance, service and food, set lunch are also a/v at RM 20++

Invitation from FoodStreet