The loud master is back.

Despite his corny jokes and wired acts, Bobby Chinn can actually cook up a pretty decent Vietnamese meal. Go check him out at the opening of Vietnamese Food Promotion over at Gran Melia. He might play you the guitar while you eat. Limited seating, reservation is strongly recommended. 

 

This ain’t no Singapore. These pictures were taken last week inside “Eat and Eat” food junction over at Mall Kelapa Gading 5. It’s kinda like Urban Kitchen, but the interior is being done up in a ‘nostalgic peranakan’ theme. Going along with that,  most of the food available here is (you guessed it) peranakan style cuisine. I got spoiled by the many selection of food stalls to choose from.  They have a wide range of famous peranakan style food from malaysia, singapore, and Indonesia. 

 

The famous Singaporean carrot cake, available both in sweet (dark), or salty (white), I opted for both (half and half). The dish turned out well, I just wish that the cook-guy would ease up on that white pepper.

 

 

Next it was sapo kodok with porridge. Seasonings were great, but I had to send froggies back for being a little bit undercook.

 

 

I didn’t get a chance to take any interior pictures cause my battery was running out, but there’s a logo of Eat and Eat on that plate of almost-finished carrot cake.

 

 

This (below) is by far the weirdest pisang ijo that I have ever eaten in my life… 

Who the fuck put chocolate sprinkles on top of these green bananas? And they were using vanilla custard flavored with rum instead of that traditional pallubutung rice-floured white stuff. And to top it all off, they put crushed fucking peanuts on top of the shaved ice. After putting aside the green skin that was way over the chewy side, I managed to finish the damn thing right to its very last drop (I never say no to anything with shaved ice and syrup on top).

 

Stopped by this kick ass fatty pau place on my way home. The pandan filled ones were off the hook. An honorable mention also goes to the pork chasiu buns.

For sweet time…… ha ha ha ….. wtf?

 

One more thing…if you happen to be in the Kelapa Gading area, make sure you get your ass to Sinar Medan restaurant and try their fried Sam Chen, which is pork fat with tiny bits of meat on them - fried until the outside part is crisp. It could be more addictive (and lethal) than heroin.

 

Rumah Makan Sinar Medan.

Jl. Boulevard Raya Blok FX.1, No.22-23, Kelapa Gading. 021 450 5142

Meet the dorky but awesome mr. Todd Wilbur. This guy is mostly famous for his ability to clone such top-brand and well-known food products. His book, Top Secret Recipes, showcases many knock-off formulas of famous food that are widely available on the market. Recipes from the likes of mickey dee’s le big mac to America’s favorite creme filled sponge cake, twinkies are available for you to put together in the comfort of your own kitchen. Below is a video of the food cloner dude himself cooking up a storm in an attempt to recreate his own version of the world’s most popular candy bar, snickers. And to prove that this particular recipe is easy enough for an untamed monkey to pull off, he decided to execute it with his eyes closed.

 

 

This other one is his famous twinkie cloning clip. At the end you can see what would happened if you accidentally left a box of twinkie in your pantry for thirteen years.

 

 

 

Visit his TopSecretRecipes site for more food cloning instructions.

Or watch more of his videos here.

 

Some dude had too much free time on hand and probably too few to eat.

So here’s what he did…

 

Get a bunch of these, and clean them from dust and dirt.

Roughly cut them in halves. Variation is the key, so do some short and some long

In a sauce pan, boil the living hell out of them till they’re somewhat sterile

They should float like this when they’re done

Add some salt, pepper, and other desired seasonings

Add some tapioca flour and stir properly

And then add some baking powder into it and stir again

Add some superior soy sauce for taste and color

Boil ‘em again until they look like this

Put them (and the liquid) straight into a vacuum tight jar.

Store the jar in your pantry, away from any direct sunlight

Take it out after 24 hours (it’s a long process, but it’s worth the wait)

The sticks should be all soft and resemble the look on the picture above

They look mighty familiar, don’t they?

Stir-fry ‘em with some chicken and spring onions, and voila … your own DIY kwetiauw.

From this to that ….. Try at your own risk !!

(not recommended)

I first came into contact with these rice flour bad boys on my trip to SOLO some months ago. Last week when I was visiting my sister’s home in one of Jakarta’s burb, I stumble upon a branch of the very same place that I went to while I was on my quest through central java. Even though I was blazed out of my mind when I was there, I still don’t think that the spliff was fucking up my judgment, I bet the serabi would still taste as good even if I showed up as sober as five year olds on monday morning.

Notosuman is a famous area in Solo that is designated for all things serabi, the whole street’s filled-up with vendors who have been around the block for the last couple of decades. 

The pan(s) that they’re using is still somewhat similar to the ones in solo, but instead of cooking it up on top of a charcoal bed, they’re doing it on the ever-so-modern gas stove.

Mixing the rice flour dough with some coconut milk.

Pouring the dough into pan(s)

It’s pretty much impossible to acquire the staff’s attention on weekends, so you might wanna place your order over the phone before picking it up. Better yet, come on weekdays !

Chocolate ones

All the boxes and trays are stacked-up neatly, waiting for the Sunday rush.

It was crisp on the edges, and gooey good in the middle….great!

 

P.S: There’s an awesome banana fritter stall next to this serabi place, will take some pictures on my next trip there.