The Best Penang Nasi Kandar

Check out the Best Penang Nasi Kandar in Klang Valley by Klue Magazine, Original Kayu Penang Kayu Nasi Kandar at Klang (Bandar Bukit Tinggi). Nasi Kandar is famous dish from penang and it is also one of the Malaysian Food. Source: Wikipedia, Nasi Kandar is a meal of steamed rice which can be plain or mildly flavored, and served with a variety of curries and side dishes. The picture above shown my plate of Nasi Kandar, i ordered the honey chicken with some curry. The nasi kandar cost RM 6.

Tips for the first timer, you can always tell them not to mix all the curries into your plate. Just like what i did, choose your favorite curry because personally i don't like the mix of all curries) see picture above they many different types of curries to choose from

more dishes that you can choose. The Honey Chicken (if you want to know, it is the one with the black color source. That's the HONEY!!) is one of my colleague recommendation.

The one of the attractions at Kayu, Kayu Channel Digital Signage. Their very own visual channel which provides their customers a glance on the restaurant's menu, their news update (like the one you see in the picture, Selected by Klue Magazine for Best Nasi Kandar in the Klang Valley) and even live news from thestar which i find very interesting and informative.

This is another shot on their Digital Signage channel. A very good marketing technique to get you order more food. Hehe If you read their channel, you will know they actually have a branch in Box Hill, Melbourne Australia. Cool huh? A "Mamak Stall" in Australia. You may check out the website here, http://www.kayu.com.au

Candid Shot from Kayu, "Don't trust your co-worker." When i am eating and taking pictures, the workers there even asked to me to take their picture. This is one of the pictures that i would like to share. Very friendly workers and they never let you sit there unattended.

Original Penang Kayu Nasi Kandar
No, 49 Jalan Batu Nilam 5, Bandar Bukit Tinggi, Klang
Tel: 603-33234767

Durian. The King of Fruits.

This is something a little different from my usual rant on food.

I figure … after completing a hundred posts, some changes would be refreshing. I would love to include more articles on food, rather than just sharing opinions on restaurants and food eateries.

And …

Have you ever noticed, my photos feature only food and occasionally … the personnel working in the food outlets. I’ve never posted a photo of my other friends enjoying food together with me. Which is something I would like to incorporate into my blog. Like someone wise who told me … adding a ‘personal touch’ to my blog. Perhaps in my next article ….

For now, let’s talk about one of Asian’s favorite fruit ….the Durian. Yes, I am sure some of you tend to disagree with me for saying that this is Asians favorite fruit. But, look at it this way …. if you live in Malaysia, Singapore or even in the neighboring countries, you are bound to have heard of the Durian. There are only 2 opinions … you either REALLY LOVE it or you REALLY HATE it. There is no such thing is … “Nah … I don’t like it … but I’ll just take some” …. right?

Anyway, what is it about the durian that made it so special?

The durian is a seasonal fruit, unlike some other non-seasonal tropical fruits such as the papaya which are available throughout the year. In Peninsular Malaysia and Singapore, the season for durians is typically from June to August, which coincides with that of the mangosteen.

The edible flesh of a Durian emits a distinctive odour, strong and penetrating even when the husk is intact. Some people regard the durian as fragrant; others find the aroma overpowering and offensive. The smell evokes reactions from deep appreciation to intense disgust. The odour has led to the fruit’s banishment from certain hotels and public transportation in southeast Asia.

But odour or not, durian is always welcomed in my home. And if you need some help on how to enjoy this marvelous nature’s creation, here’s a little suggestion that might help. Suggestively ….

Now, a word of caution. Always remember to get the durian seller to ‘crack’ open the durian if you plan to take it home for consumption. Else, it’s going to be a challenging task for your to crack the durian yourself. A certain skill is required for that. Anyway, once you passed that part …. time to enjoy the good stuff !

Here are more steps for your to follow … including drinking water from the durian husk which has ‘cooling’ effect, something which the westerners may not understand.

Customs & Beliefs

Southeast Asian folk beliefs, as well as traditional Chinese medicine, consider the durian fruit to have warming properties liable to cause excessive sweating. The traditional method to counteract this is to pour water into the empty shell of the fruit after the husk has been consumed and drink it. An alternative method is to eat the durian in accompaniment with mangosteen, which is considered to have cooling properties. Pregnant women or people with high blood pressure are traditionally advised not to consume durian.

The Javanese believe durian to have aphrodisiac qualities, and impose a set of rules on what may or may not be consumed with it or shortly thereafter. A saying in Indonesian, durian jatuh sarung naik, meaning “the durians fall and the sarongs come up”, refers to this belief. The warnings against the supposed lecherous quality of this fruit soon spread to the West — the Swedenborgian philosopher Herman Vetterling commented on so-called “erotic properties” of the durian in the early 20th century.

Very high calorie Malaysian foods

Wonder why you are still not losing that weight (or even worse, putting more weight) lately? Consumption of very high calorie food maybe the reason and these are some of the culprit:

1. Fried rice (>600kcal)



2. Fried chicken 'dinner plate' (>600kcal)


3. Fried chicken 'snack plate' (>600kcal)




4. Mysore Pak (Indian) (>300kcal)



5. Laddu (Indian) (>300kcal)




6. Papadam (>300kcal)