Ikan Bakar @ Jalan Bellamy (Behind Istana Negara)  

Posted by: Julia in

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.

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Apple Martini  

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Ingredients :
  • 2 oz vodka
  • 1 oz green-apple shnapps

Directions :

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

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Stir-fried Pork Liver And Kidney With Ginger  

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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 :
  1. 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.
  2. 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.
  3. Once liver is cooked (no more blood oozing out), dish up and serve.

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Stewed Pork Belly In Dark Soya Sauce  

Posted by: Julia in

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 :
  1. Add sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).
  2. 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.
  3. To serve, separate gravy from the rest of the ingredients. Slice the pork belly to desired thinness.

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Classic - Adrian Gurvitz  

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Sago Gula Melaka  

Posted by: Julia in

Ingredients :

  • 1 pkt Sago
  • 1 piece pandan leaf
  • 4 tbl White sugar
  • 500 ml Water
  • Salt
  • Coconut milk to serve
  • Palm sugar to serve
Directions :
  1. Mix all the ingredients except sugar in a pot and bring to the boil.
  2. Simmer until most of the water is absorbed, adding sugar about three quarters of the way through the cooking process.
  3. Pour into moulds and allow to set. Serve when cool, with coconut milk and palm sugar.

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Bandar Mahkota Cheras Toll Free Route  

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Stir-Fried Mixed Vegetable  

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Ingredients :
  • 150 gms broccoli (cut into florets like picture)
  • 150 gms cauliflower (cut into florets like picture)
  • 100 gms button mushrooms or chinese dried mushroom (if latter, please pre-soak and cut into halves. Remove stem)
  • 1 medium sized carrot (sliced)
  • 1/2 tin of asparagus clams (optional)
  • 100 gms baby corn (optional)
  • 4 bulbs garlic (minced)
  • 1 1/2 tablespoons cooking oil
  • 1 tablespoon corn flour (mix with 50 ml water and stir to make corn starch)
  • Half cup hot water
Seasoning :
  • 1 1/2 tablespoons oyster sauce
  • 1 teaspoon light soya sauce
  • White pepper powder to taste
  • 2 teaspoon chinese cooking wine (optional)
Directions :
  1. Heat oil in wok till oil starts to smoke. Add garlic and mushrooms. Stir fry for 1 minute.
  2. Add cauliflower, carrot, asparagus clams and baby corn. Continue to stir fry for 3 minutes, adding hot water gradually. Cover for 1 minute. Add broccoli and continue to stir fry. Add a little bit more of the hot water if it becomes too dry.
  3. Add flavouring above and continue to cook until broccoli is slightly limp. If the sauce is too watery, add a little bit of the corn starch to thicken the sauce.
  4. Serve hot with preferably with rice.

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Sambal Ikan Bilis With Tang Hoon  

Posted by: Julia in

Ingredients :
  • 3/4 bowls of ikan bilis (rinsed)
  • 20 grammes / 1 small bundle of Tang Hoon (soaked to soften it)
  • 1 large onion (cut into rings)
  • Cooking oil
  • 40 ml hot water
Sambal (pound together) :
  • 4 to 8 red chillis (ensure seeds are completely crushed during pounding)
  • 6 cloves garlic
  • 4 cloves shallots
Seasoning :
  • Salt and sugar to taste
Directions :
  1. Heat 2 tablespoons of cooking oil and fry ikan bilis till crisp. Remove ikan bilis and discard oil.Heat oil 2 tablespoons of cooking oil and saute sambal ingredients on medium heat till aromatic and semi-brown. Set aside.
  2. Next, heat up 2 teaspoons of cooking oil in wok and saute onions till beginning to limp. Add sambal and continue to stir briskly for 15 to 30 seconds. Add tang hoon and water and bring water to boil. Let the tang hoon cook for not more than 1 minute whilst you add seasoning. The water should be reduced by now.
  3. Return fried ikan bilis into the wok and mix well with the ingredients prior to serving. The fried ikan bilis is only added in prior to serving to preserve its crunchiness as against the softness of the tang hoon.
  4. Serve with white rice.

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I'd Love You to Want Me - Lobo  

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