Ikan Bakar @ Jalan Bellamy (Behind Istana Negara)

Posted by: Julia in Tourism / Cari Makan

Was introduced to this place when I was working with Eastern Partek now known as Eastern Pretech. We came here for lunch and I fell in love (literally speaking) with the ikan bakar.

There are 3 stalls in a row plus one new opposite operating here. I like the first stall, but I'm told that the last stall is the best. People from all over town congregate here to eat ikan bakar from three stalls that specialises on ikan bakar . At noon, this place gets really packed. The only place to park your car is on top of a tree (wahahaha….). By two o'clock, most of the ikan bakar would have probably sold out.

How to get there?

Located somewhere behind the Istana Negara. Getting there was fairly easy if you know your way around the Istana Negara area. Just drive your way to Istana Negara or turning into Mahameru Highway look for Jalan Bellamy. Turn into Jalan Bellamy, go straight until you arrive at a T-junction. Turn right till you arrive at another T-junction. The Ikan Bakar stalls are located just on the right side (opposite the mosque)

Operation hours:

Mon - Fri (12pm - 3pm , 5.30pm - dinner) , Sat (11am - 4pm only) Sun (closed)

Food:

Ikan Pari Bakar, Ikan Terubuk Bakar, Udang Bakar, Sotong Bakar, Kerang Bakar, Sambal Tumis (Bakar?) and Sayur Sayuran Tempatan. Lots of ikan bakar, many types to choose from.

Ambience:

Open air stalls, covered, spacious.

Price:

Reasonable, from RM 5-15.

0 comments

Apple Martini

Posted by: Julia in Recipes : Beverage

Ingredients :

2 oz vodka
1 oz green-apple shnapps

Directions :

Pour the ingredients into a shaker with ice cubes.
Shake well.
Strain into a chilled cocktail glass.

0 comments

Stir-fried Pork Liver And Kidney With Ginger

Posted by: Julia in Recipes : Pork

Ingredients :

2 pork kidneys
Equal amount or less of pork liver (sliced)
50 gms of sliced pork (marinate with 2 teaspoons light soya sauce and 1 teaspoon corn flour)
1 or 2 eggs
3 cm of ginger (julienned finely)
1 1/2 whole bulbs of garlic (chopped)
2 to 3 stalks of spring onions (cut to 6 cm lengths or so)
1 tablespoons cooking oil
1 tablespoon sesame oil
Warm water

Seasoning :

1 tablespoon oyster sauce
1 1/2 teaspoons dark soya sauce
1 teaspoon light soya sauce
White pepper powder (to taste)
2 teaspoons brandy

Directions :

Heat cooking oil and sesame oil in wok on high heat and saute garlic and ginger till aromatic. Push garlic and ginger slices aside and fry an egg till semi-done. Add sliced pork and mix well with egg, garlic and ginger till pork is cooked.
Add kidneys, seasoning and warm water enough to cover the ingredients and bring to boil with lid closed. Add liver and break another egg on top of ingredients. Stir gently and add spring onions.
Once liver is cooked (no more blood oozing out), dish up and serve.

0 comments

Stewed Pork Belly In Dark Soya Sauce

Posted by: Julia in Recipes : Pork

Ingredients :

300 grammes pork belly (whole)
4 tablespoons sugar
2 whole bulbs garlic (separate into individual cloves)
Approximately 15 - 20 white peppercorns
Warm water
1 piece star-anise (optional)

Seasoning :

3 to 4 tablespoons dark soya sauce
1/2 teaspoon of salt

Directions :

Add sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).
Once sugar fully caramelised, add pork belly and let it “sear” for 1 minute on each side. Add water to cover the pork belly by 1 to 2 cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat, cover lid and let it simmer for 30 minutes to an hour.
To serve, separate gravy from the rest of the ingredients. Slice the pork belly to desired thinness.

0 comments