May 24

We wanted to find something yummy to eat and I thought of Korean and where else can you get the best in KL? Well, in little Korea right at Ampang of course. So we headed there and the place have like 3 rows of Korean restaurant to choose from.

After some rounding we thought we try out Ampang Duksoo-Nea Restaurant. Its a simple but decent looking Korean BBQ place, the owner is Korean and they have all their meat lined up in the display fridge as you go in.

For bbq, the minimum order is 2 dishes, so we tried the Mok Sal, its like 2 thick pieces of pork steak at RM19 and Kochu Jun which are sliced pork marinated with Korean Chili paste at RM22. To top things up, we got a Kimchi Chike (soup) at RM13.00 to share too.

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The bbq was really yummy and as traditional goes, you get many small plates of starters, vegetables (with garlic and green chilies) to take with the bbq meat and of course rice.

The food is good and authentic but best part is all the vege, rice and small appetizers are no charge and total bill is RM54.00 very reasonable for what we had.

Ampang Duksoo-Nea Restaurant (Korean BBQ)
B2-1 Jalan Ampang Utama 2/2, Taman Ampang Utama, 68000 Ampang, Selangor
HP: 03-42579655
GPS: N3 09.322 E101 45.141

Jan 28
Portable Gas BBQ Stove
icon1 Cupnoodles | icon2 My Travels | icon4 01 28th, 2010| icon33 Comments »

This is perhaps one of my best investment so far from my trips to Bangkok… I was actually looking for an electric powered bbq grill which are a widely and commonly use appliance in Thailand. From shops to food court, you will see them using this to grill meat or sausages and in hypermarket there, price starts at closed to Baht 700-800 onwards, that’s a lot more cheaper than what is offered here in KL.

Me and Joe was looking for one in Robinson store and suddenly Joe saw this portable unit that uses small gas canister, this means you can go anywhere and just start a mini bbq! No electricity needed, just simple mechanic like a portable stove. I was reluctant at first cause I had set my mind of the electric unit but after must persuasion and deviling from Joe, I finally go for this.

This unit cost about Baht 1,000 (House Worth brand) and I had the first go at it during the new year eve and it was a satisfactory experience for me! I bought the better gas canister, Pensonic brand and I have been using for like 4 hours and there’s still balance in the can, not bad.

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We use it to grill all sort of stuff, from sausages (nickname Jari by Andrew) to kimchi, pork, etc. It was just great. There’s a bottom try to put water to reduce the chances of burning your food and easier for washing, just gotta remember to fill up the water as it runs dry quite fast! Your food doesn’t really get burn by the fire as the fire is used to heat up a metal cover which cooks the food. The manufacturer call this the infrared heat, hehehe.. technically the metal covers turns red when heat up.

After bbq washing was ok but lesson learnt is that its suitable to bbq and grill dry stuff but things with a lot of sauce will make it difficult to wash. So conclusion is I will stick to my Tefal hotplate for meat with sauce and use this for less wet meat or food and one thing though, grill kimchi can be very nice ;).

Sep 1
Beach BBQ Recipes
icon1 Cupnoodles | icon2 My Travels, Recipes | icon4 09 1st, 2009| icon31 Comment »

Its been 2 weeks but I still kept thinking our little BBQ at Pangkor… since bringing the seafood all the way in to Teluk Segadas is a lot of work already, we try to minimize the other stuff needed…so here are some simple beach bbq recipes to share:

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Simple Squid BBQ
– Clean and wash the squid
– Place squid on bbq and sprinkles with salt
– When the squid is dry and ready, squeeze lime on it before serving
– Fantastic!

Curry Squid
– Clean and wash the squid
– Using aluminum foil or banana leaves and place squid on it
– Since we don’t have oil, we just place some butter over squid
– Cover squid with curry powder and salt
– Top squid with tomatoes and lady fingers
– When the squid is dry and ready, squeeze lime on it before serving

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Beer Lala (Clams)
– Wash up some clams making sure sands are removed
– Using aluminum foil, place lala on it
– Sprinkle salt on lala and add a few tablespoon of beer (we don’t have cooking wine!)
– Add a few chili padi to spice up the whole dish
– Tomatoes and lady fingers are optional
– It will be ready when the lala is widely open

Sambal Chili Stingray
– Place butter all over aluminum foil
– Place cuts of stingray on it cover with sambal chili paste (chili boh)
– Squeeze lime on top with minced garlic
– Again, tomatoes and lady fingers are optional but they are nice!

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These are my favourites on top of that we have other stuff like prawns, bacons, sausages and etc. It was a great bbq and guys outing, looking forward to another bbq soon!

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