In this thread we share the rare food, or any food prepared in extraordinary ways/with special ingredients.

eg. Sauna Har (Prawns cooked by steaming them on a glass of beer)
Satay Kuda (Horse Satay at Sg Ara, Penang)
Chee Cheong Fun with peanut butter (Genting Cafe, Penang)
White Chee Cheong Fun (teluk intan)
Duck Thigh Noodles (only in Bidor and a handful in Klang Valley, good ones are hard to find)

This post has been edited by vkeong: Dec 31 2009, 09:16 PM

ehh, Is this also cover the exotic food by buntutman? Wanna merge wth that one or not?

Mee Pok. Only one shop in Klang Valley sells this and thats at Tian Mi Mi SS2.

please don't. exotic is exotic.

*title changed as not to conflict with bman's.

This post has been edited by vkeong: Dec 31 2009, 09:16 PM

Hongkies eat that almost everyday. They use sesame sauce instead though(taste 90% same as peanut butter) and sweet sauce.

Sad to say, Msia own creation duno what brown sweet sauce is phail. Without all the yong tau fu and beancurd skin, the cheecheongfun become phail also.

ah well, at least it's rare in Malaysia.

drunken prawns... cooked by dumping live prawns into alcohol.. they literally drown in the alcohol before the alcohol is heated up to cook the prawns..

where to find?

Perut Ikan

Can this be considered as "rare"? This is a nyonya recipe and "perut ikan" is the name of the dish.

It is a kind of curry with shredded daun kaduk, kafir lime leaves, tumeric, daun kesum, and other ingredient like pineapple, brinjal. Used to really have the "perut ikan" in this dish, but nowadays this is being omitted in the dish. Making it "perut ikan" without the perut ikan??

My mama used to cook it, with the perut thingy, ewww.

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Added on January 1, 2010, 5:04 pmYou'll never find this kind of rubbish in Taiping and Ipoh. The chüchiongfan there is served with a deep fried shallots and garlic slices and sometimes hebi, usually with chili sauce, oil and toasted sesame seeds; and instead of the yukky brown sauce you get in the klang valley, you get a red to maroon-coloured sweet sauce that has a slighty tart edge to it. Often served together with taro cakes.

This post has been edited by PangurBan: Jan 1 2010, 05:04 PM

my Chinese fren told me...back in China, their drunken prawns are raw prawns drown in alcohol, no cooking required

last time my grandma cooked that...she preserved raw fish in salted water...
the smell was

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Added on January 1, 2010, 5:33 pmkorean cold soup noodle- soba+clear beef stock+beef slices+pear slices+ice cubes

refreshing and weird at the same time, tried it at a korean rest at bangsar.



This post has been edited by samantha88: Jan 1 2010, 05:33 PM

Exotic is 3+6 mei, Tiger meat, water fish, fox meat,squireeelll

Sri Petaling Calorie ... food there are overall good for camera and nice to eat

Serdang Hakka Restaurant, got the curry bread chicken, crab claypot rice; nice to eat

Banting Beggar Chicken, not easy to prepare but overrated and expensive

Kau Wong Yeh Chau Taufooo ... only kau wongyeh time got in ampang. Ppl can line up until 200m just to buy the stinking bean curd, which the stinkiest i ever smell in msia or in the world. I suspect their ingredient but if not very stinks, it wont sell goood

Wah Mul Naengmyon. Speciality of North Korea. Do they do it well in that place in Bangsar? Name?

naisssss. damn sick of this brown sauce i been eating for the past 17yrs of my life. finally tasted real cheeecheongfun when i went to HK. My mom and I can eat 5-6 full rolls of cheongfun if given generous amount of sesame sauce麻醬 and sweet sauce甜酱.

Also, they have fritters油条 wrapped in cheongfun. Canton-i serves this. Pretty nice to eat once in a while but too much will get sick too.

Taufufa they use pumpkin sugar instead of the usual coconut sugar. orange in color. fragrant. powdered form.

Ahhh chaliong - nice.

The most memorable chiongfan I've ever had was in Luang Phrabang. There was this auntie sitting on some square somewhere in Luang Phrabang with a stove in front of her. She made each roll from scratch in front of you on her steamer. Of course, this meant you had to wait for ages, as she made each serving to order. The filling was hebi and some shredded vegetable and it came with a sweet and sour dipping sauce, I assume with lime juice and nam pla. Unforgettable.

This fusion Tofu Far.. so far I know only available at Everyday Food Court puchong...

They called it in different name..for eg Michael Jackson which is actually tofu far wth Longan & Cincau topping...Today i tried another of their variant..Cendol tofu far..according to them 1st in the world!



Naissss bman favourite liao

^ i dun dare order still... i think tofufar is best to eat as it is, no need spesial topping one

That's why the uniqueness of this tofu far..new age so fusion liao...

Recently at Xi Meng Ding, Taipei, this stall/dessert outlet was recommended by my Hostel owner in addition to the Ah Chung mee sua:



This also fusion tofu far..In peanut soup, black sesame or even Tong Yuen...fuuuuuu

Horse Meat Sashimi - Rakuzen

I recently had dinner at some rustic place in Taiping and my nephew from Singapore wanted some Singapore milo concoction where they sprinkle additional milo powder on top of the normal milo ping and they call it milo dinosaur it seems. The waitress there obviously never heard before but she took the order anyway. Then the milo dinosaur came - milo ping with cincau on top!!