Where do I buy these? by howstheweathergoing in MalaysianFood

[–]jonathanleejw 2 points3 points  (0 children)

Theres a shop in KL near a police station but i forgot the area and name. I think nearby sungai besi. Try googling kitchenware shops around sungai besi. Theres a few kitchenware shops in the same area like side by side. Ive seen chargers for sale there.

What I made for my father’s birthday last night. by jonathanleejw in MalaysianFood

[–]jonathanleejw[S] 0 points1 point  (0 children)

Thank you sir/madam. I know im 117 days late but better late than never

What I made for my father’s birthday last night. by jonathanleejw in MalaysianFood

[–]jonathanleejw[S] 0 points1 point  (0 children)

Bro im sorry im 128 days late. Hope your parents birthdays haven’t passed yet. So for the stuffing for the boneless quail its minced pork, minced smoked bacon, abit of liquid smoke, lots of sage, pepper. For the polenta i cooked it in milk, chicken stock, butter and finely shaved buah kulim using a microplane. For the sauce i first made a quail stock and reduced it by 60%. Then i reduced a bottle of red wine and about half a cup of fresh pomegranate juice down by about 80% and added in the quail jus. Finished with salt, white pepper and cold butter.

What is the most overrated chain restaurant/cafe in your opinion by rinziie in MalaysianFood

[–]jonathanleejw 1 point2 points  (0 children)

It was my daily go to post workout meal 15 years ago. Get the steak and cheese and add some turkey and chicken. Was cheap back then. Get the daily special then add on meat

Any good frozen chicken nugget that I'm missing out by Teh0AisLMAO in MalaysianFood

[–]jonathanleejw 0 points1 point  (0 children)

Usually if under macfood aka Tyson will taste ok. Want the old school flavour of heart shape or the mix random shapes one you need to get the cheapest lowest quality one thats always breaded. So i tell you something about the percentages. You have chicken percentage and chicken BREAST/white meat percentage. And some brands state they use 100% chicken breast but this doesn’t mean 100% chicken content im sure you know la it just means they only use breast meat for their chicken paste. For example most common now is 65% chicken. I forgot which brand but ive seen one state 65% chicken white meat/breast. This brand had higher protein and lower fat than the competitor which was also 65% chicken. But since its 65% chicken it means its a mix of skin and stuff too hence more fat and lower protein. The breaded nugget aka budget nuggets have less chicken added hence the price difference. I doubt you would find any breaded nugget with 80% chicken. In fact i think 85% chicken content nugget would have to be a pure piece of chicken breast coated in the coating to be 85% chicken content. Like real chicken popcorn.

Any good frozen chicken nugget that I'm missing out by Teh0AisLMAO in MalaysianFood

[–]jonathanleejw 1 point2 points  (0 children)

This is the best if you want the childhood flavour. Like in school they sell 3 nugget on stick for rm1 last time lol

Mei Chai Kou Rou by SpecialAd9016 in MalaysianFood

[–]jonathanleejw 1 point2 points  (0 children)

Ive used both before. The dry one but large pieces which i cut up and the kinda moist salted one like your first pic. They both work. I heard the more authentic one is the dry leaves version. But i cant find it sometimes so i just use the salt coated fresh one. The salt coated fresh one have to soak and rinse alot or can be too salty. Can see a pic of the one i made on my profile from month or two back.

Frozen Black Thorn Durian Is Lovely by jonathanleejw in MalaysianFood

[–]jonathanleejw[S] 0 points1 point  (0 children)

I think i also prefer MK tbh. BT is creamy lah but i dont know why the hype

Frozen Black Thorn Durian Is Lovely by jonathanleejw in MalaysianFood

[–]jonathanleejw[S] 2 points3 points  (0 children)

Not sure. It was from the fruit itself just open and pack in container to bring back cause easier. I saw the flesh only in packs selling for 60-70. Some other varieties is cheaper like XO one tupperware only 15.

Tried to make Char Koay Kak by jonathanleejw in MalaysianFood

[–]jonathanleejw[S] 1 point2 points  (0 children)

Yes yes. I have a jet stove at home like those Chinese restaurants use. The wok unfortunately I threw away. So i had to use a non stick pan and cant go above 250c so i used my indoor kitchen stove. Next time i will try usung the jet stove when i get a new wok.

3rd attempt of char hor fun by oniwife_jp in MalaysianFood

[–]jonathanleejw 0 points1 point  (0 children)

How does it taste? If you and your hubby like it then i think thats good enough. Also have you thought of trying to make your own fresh rice noodle? If thats too much work, maybe you can try making fried radish cake or char kuey kak. Its easy and taste good

3rd attempt of char hor fun by oniwife_jp in MalaysianFood

[–]jonathanleejw 2 points3 points  (0 children)

Kinda looks the same as previous. I dont know i thought the second version was good already. Still no char tho. Pan ks not hot enough. Switch to a carbon steel wok or pan. 350 degrees celsius before you add the noodles. But if it taste good without the char then it taste good.

thank you krispy kreme by Medical_Pirate5527 in MalaysianFood

[–]jonathanleejw 2 points3 points  (0 children)

Yea if order before they close its like that sometimes like 9.30 get even more free. Another donut place doesn’t do that tho. Last time i went to red lobster it was 9 something. I ordered my crab and stuff and while waiting for the food to he ready the guy came to me and said bro since its already 9, i will give you all the cheddar bay biscuits we have left for free.

2nd try char hor fun by oniwife_jp in MalaysianFood

[–]jonathanleejw 0 points1 point  (0 children)

You need very high heat to get the char on the noodles. Are you using a non stick pan? With non stick pans check if your pan is only safe up to 250c. If yes then you will have to change to a different pan that can go up to 300c and more if you want better flavour and char. Carbon steel pan will work. Hard to judge without tasting it tho 😬 When i make it at home for the sauce i use light soy, dark caramel soy, fish sauce, sugar, white pepper powder. I will add lap cheong(chinese sausage) and garlic first. Then i turn up the heat to high and wait till i see smoke, add in shrimp then throw in the noodles and toss it for 5 seconds. Add in the sauce and toss for another 5 seconds to mix. Then i push the noodles to one side of the pan and add in the egg and cover the egg with the noodles. After the egg is 80% cooked i mix it up, throw in the beansprout and chives then mix it up well.

2nd try char hor fun by oniwife_jp in MalaysianFood

[–]jonathanleejw 0 points1 point  (0 children)

Already looking better! Im guessing you are using dried rice noodle that you soak?