Aug 19
Kota Kinabalu: Fish Paste Noodles @ Restoran Kuo Man
icon1 Cupnoodles | icon2 Places to Eat, Sabah, Sabah | icon4 08 19th, 2010| icon3Comments Off on Kota Kinabalu: Fish Paste Noodles @ Restoran Kuo Man

I was brought to this place by a local friend for breakfast, he told us that we need to be early here. We got there around 7.30am and proceed upstairs to sit and order, by 8am, this place is packed and I was really glad that we came early.

Kuo Man is a popular place for the locals, their specialty I found out later is actually beef which they select the good part of beef and have a special of cooking it tender. You can take it with noodles or porridge, etc.

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Anyhow I went for the fish paste mix which have fish paste, mix of beef and inner parts  in the soup as well with a nice piece of tofu stuffed with pork with noodles. The fish paste is big in size, so every bite is nice and filling. The noodles are home made as well, so its pretty springy and good too.

This would definitely be a not miss if you wanna try out local food (although the founder was from Hong Kong and localized) but do get up early and get there early too ;).

Restaurant Kuo Man
Lot 5, Mile 1.5, Sunny Garden, Jalan Tuaran
Kota Kinabalu, Sabah, Malaysia
Tel: 6088 221 189
GPS:  N05 58.097 E116 5.023


View makantrip.com – Sabah in a larger map

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

Aug 16
Recipe – Simple Beef Stew
icon1 Cupnoodles | icon2 Recipes | icon4 08 16th, 2009| icon3Comments Off on Recipe – Simple Beef Stew

Thanks to sis and tim, I got chunks of aussie top side beef with me and I thought stew would be a nice way to cook them. It was a weekday night and I didn’t want a complicated way of cooking them… so I decided to cook them the easiest way possible! On the way home from work, I dropped by the local pasar tani (farmer’s market) and got myself some carrots, tomatos and celery… the rest, well, I am just gonna use whatever I can find at home (as usual) ;).

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The first thing I did is cut up the beef into big cubes, then cover them lightly with flour and fry them in olive oil at medium heat. The idea of the flour is to make it brown nicer and when added with water, the flour adds flavours and helps thicken the stew. Once its all browned, I added salt/pepper and tossed in some minched garlic, onions, letting them sweat a little before adding a cup or so of chinese cooking wine (normally you use red wine).

Once the meat starts absorbing the wine in, I added water and chicken stock (usually its beef, but I didnt had any at home) and about 3/4 can of tomato puree until it covers the meat. In Chinese beef stew, its common to add rock sugar and I did the same with this with a combination of bay leaf and one small cinnamon as well to balance up the beef.

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I then turn down the heat, put on the cover (so you don’t lose moisture) and let it cook for one to one and half hour, this of course will require regular stewing so they don’t burn since I didn’t wanna use the oven.

I sliced the carrots and celery and add it to the stew and let it cook for another 30 to 45 mins… as long as you are happy with how tender the meat is, its ready and do add water/wine along the way according to your preference. In the last 10 mins before turning off the fire, add in some tomatoes if you fancy ;).

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Ingredients (just adjust everything to your taste):

1. Beef (I cooked about 6-7 pieces)
2. Water and stock (1 cube is enough)
3. Wine (red wine or cooking wine)
4. Garlic & Onions minced
5. Bay leaf & cinnamon
6. Rock sugar
7. Veges – carrots, celery, tomatoes, up to your liking!
8. Flour & olive oil (for frying)
9. Salt and pepper
10. Tomato puree

And you are done! Serve them hot and reheat overnight and they taste even better 😉

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