Sunday, June 27, 2010

Ayam Bakar Wong Solo @ Kampung Baru

Having tried Ayam Penyet (The Curve) and Ayam Penyet Api (Sunway), this time is Ayam Penyet Wong Solo. This shop originated from Solo, Indonesia.

The signature Ayam Bakar (RM6.90) was fresh and pretty tasty. The chili is spicy but good. The chicken was a little too dry though. It is topped with very tasty fried crunchy bits.

Ayam Bakar

Balado Terung (RM7.50) goes well with rice but be careful as this is really spicy.

Balado Terung

Ordered the Bawal Bakar (RM19.90) that is truly delicious! The grilled black pomfret is well marinated and it topped with some fried crunchy bits.

Bawal Bakar

The Tafu dan Tempe Goreng (RM5) was just normal fried stuff.

Tafu dan Tempe Goreng

They do serve Avocado Juice with Chocolate Syrup at RM6 which is delicious! A plate of white rice to go with the dishes cost RM2.50. Overall, this is better than the two Ayam Penyet places that I have tried. Variety and taste wise but I had a bad diarrhea after consuming the food :(

Restoran Ayam Bakar Wong Solo.
No 57, Jalan Raja Alang Kampung Baru
50300 Kuala Lumpur
Tel/ Fax: +603 2691 1680

Tuesday, June 22, 2010

El Cerdo @ Changkat Bukit Bintang

The Spanish Countryside Ambiance

Read and saw pictures of this nice porky place very often in facebook or mentioned in blogs. So one fine day, we decided to celebrate a good friend's birthday here in El Cerdo. Known as "The Pig", well of course their signatures would be pork ;) Located at the happening spot of Kuala Lumpur, you can choose to park in front of the restaurant where you will be charged RM5 or park behind the row for free and just walk there - a little exercise is always healthy :)

Drawn Pattern on the Table

Once we sat down, they offered us a low bench to actually place our handbags. Nice touch of service. After we ordered everything, we were served a complimentary small cup of vegetable soup which tasted pretty good :)

Complimentary Vegetable Soup

We ordered the Slow Cooked Tender Ribs RM65 which was good. The ribs were long and juicy and enough to feed two small eaters. Meat was well marinated. It comes with three different sauces, BBQ sauce, Jalapeno Chilli Mayonnaise and Mexican Salsa. Very tasty albeit on the pricy side.

Slow Cooked Tender Ribs

Mash Potatoes as a Side

The Baked Macaroni (RM28) was just ok.Was a little on the sour side in my opinion but my friend really liked it :)

Baked Macaroni

We also ordered some fancy name dr(inks like Love at First Try (RM18) and Romance d'├ętranger (RM18). The Rose Berry Sangria RM25 is really good. The infusion of citrus fruit with good quality rose wine is good.

Rose Berry Sangria

Refreshing Sherbet from Wild Raspberry with Grappa (RM22.50) was good albeit on the sour side.

Refreshing Sherbet from Wild Raspberry with Grappa

They don't serve sky juice and the mineral water is a total rip off! RM5.50 for a 500ml common bottle of mineral water available in supermarkets for maybe at the most RM2! If you have like about 4-6 people, order the roasted suckling pig. It is special because you will need to cut the pig with a plate and then break the plate in the bucket. Supposed to signify love and luck ;)

There is a government tax of 5% and service charge of 10%.

43 & 45 Changkat Bukit Bintang
50200 KL
Tel: +603 2145 0511

Monday, June 14, 2010

Spaghetti ala Vongole

I have been doing a lot of spaghetti experiments recently. Normally I cook it as a lunch bag as the place I am working in have very limited choices. Moreover, the can of canned clams I bought years ago is expired about one day. Just took the risk and cook it because I can't find any more canned clams in brine in supermarket shelves! Overall was ok but was a bit salty because i added too much brine and the clams were fishy.

The can of canned clams

5-6 pips of chopped garlic
4-5 pieces of pitted black olives
1 slice of Pork Ham
1 can of clams in brine
dried parsley
a handful of spaghetti noodles

Clockwise from top: sliced ham, sliced black olives, drained clams, garlic

  1. Cook the spaghetti noodles in hot water and salt til al dente. Remove and drain.
  2. Saute garlic til fragrant. Push aside.
  3. Saute the ham. Add in parsley and combine the garlic that was put aside.
  4. Pour in some of the brine from the clams. About a quarter of the brine into the pan. Simmer a while.
  5. When the broth dries up, put pour in the cooked spaghetti and stir fry for a short whole. Add in the olives.
  6. Dish and serve.