Using the right wine glass

For the average wine drinkers, their main concern is the taste
of the wine and not so much the type of glass used for drinking
the wine.

But glasses are, in fact, the key player in determining the
outcome and taste of the wine, according to tableware and
glassware distributor New Convox Sdn Bhd marketing manager
John Teo.

Malaysian Satay

When Malaysians think satay, the place that comes to mind is
Kajang. This is the town in southern Selangor that serves the
best satay.

New food culture

It's a new dawn for the eating scene in Malaysia. Kopitiam
theme eateries and Hong Kong char chan teng (teahouses)
are taking Klang Valley by storm. Business is so good that
these outlets look set to flourish outside Kuala Lumpur.

All time favourites – local coffees and roti bakar with
butter-kaya – are so popular that customers are raving
about them.

There's even one that captures the heyday of Ipoh kopitiam
of the 50s and 60s by offering hor fun, white coffee and
Wu Yee herbal tea.

Hong Kong culture has also crept into Malaysia especially
with the popularity of Hong Kong movies over the years.
Some teahouses offer a set meal of unbelievably low rate
of RM4.50. The main reason attributed to the popularity
of Hong kong char chan teng has much to do with the vast
variety of food at affordable prices.

Fast service is also reason enough that draws the crowd
in today's fast-paced lifestyle. Having the outlets open from
10am to 10pm adds to the pull.

Milwaukee Steak Corner

I found a new steakhouse worth checking out. It's called
Milwaukee Steak Corner. It's in Kepong, opposite Jaya Jusco.
We (my family and I) have tried several items from their
menu and they are worth seconds. Personally, I enjoyed their
chicken chops. I like the salads and stuff that go along.

Ambience-wise, the place is nicely decorated - with huge
koi fish in a stream that runs smack in the center of the outlet.
There is even a shark tank with two or three baby sharks.
Nice.

Vegetarian curry

Once in a while, you get tired of eating meat but you want
something with a little kick. In times like these I'd go for
vegetarian curry. Here's something from Amy Beh.

Ingredients
100g carrot, cut into wedges
100g long beans, cut into 3cm lengths
100g cabbage, cut into 3cm squares
100g brinjals, cut into wedges
6–8 pieces tau fu pok, halved
1 piece fermented bean cake (tempe), cut into 2cm square pieces

Spices (A)
2 stalks lemon grass, smashed
2 sprigs curry leaves
1 star anise
3 cloves
3 cm cinnamon stick
3 cardamoms, split and use seeds only

Spices (B)
4 candlenuts (buah keras)
2cm fresh turmeric
2cm galangal
2 tbsp chilli paste (chilli boh)
2 tbsp vegetarian curry powder
250ml thin coconut milk
100ml thick coconut milk
1 heaped tbsp tamarind paste mixed with 50ml water and
squeezed for tamarind juice
4–5 tbsp oil

Seasoning
1 tsp salt
1/2 tsp monosodium glutamate
1 tsp sugar

Method
Heat oil and sauté ingredients (A) until fragrant.
Add in (B) and continue to fry until oil rises.

Add in carrot, long beans and brinjals. Fry well to combine.
Pour in thin coconut milk and tamarind juice. Bring to a
simmering boil. Cook for 4–5 minutes.

Add cabbage, tempe and taufu pok. Add half the amount of
thick coconut milk and cook for 5–6 minutes.

Add seasoning and remaining thick coconut milk. Cook to a
brief boil. Close the pot for 4–5 minutes before serving.