Finding the best Aglio Olio Pasta in Malaysia..

Pls drop your recommendations kopitiam lous

This post has been edited by Nutbeater69: Sep 7 2022, 02:53 PM

The corner shop in DJ opposite Petronas. Used to be frequented by KDU kids until they shifted.

Homemade

Define best

it's still there

Ownself do. Stupidly easy to make

opus bangsar

that chicken chop stall inside yu yie restaurent?

used to like it there until they use a lot of salt on their food

Buat sendiri bestest, U hardly get any real Aglio Olio out there when the oil they used is no where near Extra Virgin Olive Oil

Basil Pasta House

Just sprinkle oreo oreo

Damn nostalgic I always order the chicken chop when I go there for cybercafe. The spaghetti portion really generous

Where did they move to?

Easy to make but hard to master.

Eat plenty and some can’t even get the garlic properly

Pasta and oil

If you eat outside damn nice is because got pork lard LOL

Chicken chop stall still there. Didn't move.

KDU moved.

my homemade one just never taste as good as outside... i wonder if it is because of MSG.

Vit aglio olio

Finding real pasta in Malaysia is like finding real Mexican food.

Ownself make la. Don't be one of those million bodo sohais who pays RM40 for a plate of aglio e olio, when the basic pasta isn't even cooked correctly (water not salted enough, always either overcooked or undercooked, instead of al dente).

Also, on the note of pastas MY - why does EVERY idiot self proclaimed pasta restaurant use CREAM in carbonara? The beef bacon fine, gotta appease you halal peeps. But fucking cream? Seriously?

The Owls Cafe.
They have 5 outlets.
I only order from their outlet at Happy Mansion.

Smoked duck Aglio Olio 👍👍

A bit pricey though.

Cooking Aglio Olio is simpler than cook Maggi goreng... Seriously need to find?

Cook yourself la, cheaper than outside, and taste better too
Outside ones either too dry, too spicy, or too oily

cheap and big portion. i like the guy there.. humble dude and can even speak chinese (he is from myanmar)

Kecian ts nak makan luar bt all ask ts to cook ownself.

They shifted? Where? I remember this place. Few years already never go but yes, it's gooding.

Because it’s so easy to make and you can customize to your taste if you cook yourself.

Tried many restaurant. The best is made by my hand at home.

I meant KDU shifted to Kota Damansara.

The western food stall is still there,

Prego in Westin hotel, not sure if they are still there.

Home made ones also good, the secret is in the garlic oil. Make your own garlic oil, and you won't need any MSG/seasoning at all.

sendiri bikin lah

basic what?

best i had at PJ Happy Mansion



This post has been edited by sihamsedap: Sep 7 2022, 03:47 PM

Wantan Mee taste way better than pasta celup olive oil.

Those that lazy to cook are seriously missing out .

Self made aglia olio still the best.

Olio olio means what mee goreng????

eh this one Asian style, not that it is wrong but the taste might be off a bit. Angmoh style use low heat all the way.

Topkek close to 95% olive oil in market are fake , including big brand like bertoli

indeed

very basic ingredients needed

summore got youtube if really buta masak

this guy also use low heat for 15 minutes. quite ok lah.

otherwise can use the cold pressed one, but taste very mild

William Corner, Taman Mayang Jaya...

love its seafood aglio olio

Secret recipe one quite ok

restaurants also wont use the real EVOO one

Montebello,Lambda,Seggiano? nah...

that one central kitchen one lah

THIS

cant brain why people pay top dollar at chain restaurant just for aglio e olio

OMG

AGLIO OLIO LA PALING SENANG NAK MASAK

WHY THE HELL PEOPLE WANNA PAY SO MUCH FOR THIS

yu yi is it?

thought still there right?

Who ask you use bertoli?

Real EVOO in MY only few brands. I use Colavita cold pressed. This one I can assure and personally confirm that it's real EVOO.

People also pay to eat carbonara and bolognese. The 2 most popular pasta dishes in any circle jerk cafes and restaurants.

Carbonara in MY = use cream, use beef bacon, use parmesan cheese. Lmao. Fucking bodo.

Bolognese in MY = use beef, use local tomato, no pasata, no puree, no sofrito (onions, celery, carrots).


Rakyat MY banyak bodo.

Yuyi is still there.

KDU college moved. Last time lots of college students eating at yuyi.

Pasta

Aglio = garlic

Olio = Oil

You can't get any "basicer" than that

Worse come to worse, you burned the garlic, but then it's not that hard to start over.

It's basic. But most people still fuck it up.

Food was ok , bang for buck.

anyway, the new atria got what now? too bad that place seemed to lose its appeal and attraction

lol for anyone who knows how to make proper pasta at home, BPH is shit

thanks to halal

just watch this guy's videos and do it yourself at home. fking easy

Slowly fry the garlic from cold pan with very low temperature. Put a lot of garlic. This is what I do at my home plus good evoo.

If market 95% fake, Restaurant gonna be like 99.99% fake lol

I hundred percent agree with you. When I make spaghetti I try to make what the Italian is making their spaghetti. I don't eat pork so I just substitute with lamb as long as got fat in it.

I haven't been to Atria for some time.

Usually Grab food from there. Dave's Deli not bad nowadays. They've improved a lot. Other than that, I can only think of KFC. It is one of the nicest ones.

Unless it's squid ink I rarely order pasta at Italian restaurant. I rather order risotto which is way tougher to make

Risotto tougher to make? Aiyaaaa y olang aa

Not sure why there can't be a non-halal Italian restaurant. Maybe I bukak one.


You mean 100%? You ingat bangla cook can differentiate vegetable oil, olive oil and EVOO ka?


I've stopped eating pasta outside for years. I make my own now almost every week.

i think a lot of the higher priced Italian restaurants are essentially non-halal, since they almost always use and serve alcohol together with their cooking, although they will claim to be pork free

Luce Osteria is one that I know serves pork. Good pastas as well but really I only go there for special occasion, basic pasta like aglio olio still better done at home

This post has been edited by ZeneticX: Sep 7 2022, 04:49 PM

maria steakhouse bangsar - you can tell them your spiciness. Wouldnt say the best but quite ok among others.

Most of the time is good, just that maybe chef not in mood or different chef then meh..

Janganlah camtu, pakai 100% nanti kena kecam, kena 99.99% like those Hand Sanitizer indicating its ability to kill bacteria.

Mana tau ada Bangla yang salah terbeli/terpakai olive oil yang authentic.

But what tips to identify True OVOO? If they were fake, what kind of fake we are speaking of? Not Virgin enough? Or It is completely different oil blend?

dont cheap out if you want to get real Italian food outside. The real ingredients itself are not cheap so don't expect the food to be cheap

Luce Osteria
Sassorosso
Aposto

just to name a few

Hey, do you mind to share what are the other brands we can look for?

upstairs cafe..

Luce I only go there for their wood oven pizza, which is not bad. But they already started to cheap out on the pizza dough since few years ago. They don't allow the pizza dough to rest more than 24 hours anymore, taking shortcuts and not allowing it rest and rise.

Thanks for reminding they do serve pork though.


At the grocery, usually check for:

1. A "pressed on" date. Real EVOO usually has that label somewhere.
2. I also check the bottle, real EVOO needs to be in very dark green GLASS bottle. This is because EVOO should not be exposed to sunlight, the dark green bottle helps shield UV little bit.
3. Certification seal, usually real EVOO manufactures got balls to get certified. If they have that, it's real.
4. Price, yea it's one of the rare exceptions where "expensive = good". Real EVOO is NOT cheap yo. But of course a lot of EVOO manufacturers purposely price their fake oils sky high to trick customers, which has been a practice since the 19th century.

The fake EVOOs are usually made with a combination of other oils like canola or sunflower. Some VERY bad ones will be harvested from rotten olives, where the oil is very thin. If you put this fake EVOO in the fridge over night, you will see the oil will look like water the next morning. Real EVOO will thicken up in cold temperatures.


I'd add LaBottega to the list if this was still few years ago. But recently, the boss there started to cheap out on his ingredients. Already diu kao him a few times, stop taking customers for a ride.

overrated, at least rm30 one plate lol

Maluhsian are happy to substitute butter with margarine.

few years ago i ate at jusco
rm7.50 not bad

Colvita real or fake? Price not that expensive.

Lorenzo and Calogiuri if you want premium. This is about the best you can get in MY, not available in your typical grocer stores though.


Colavita COLD PRODUCTION is real, they have a harvest date and is CERMET certified. Do not buy the other versions.

So other version is fake?

best ones are with truffle oil and beef slices.... not gonna tell u guys later sure packed n sold out....

mine is the best. but i'm not inviting a stranger to sup at my house

Not fake, but misleading. Like this one: https://colavita.com.my/products/premium-selection/

They say it's EVOO but "first cold production 100% premium selection". No harvest date, no CERMET seal, bottle is not dark green enough. I've also tasted it, it's not peppery and bitter unlike the other one I linked. Instead it's got a mild fruity flavor to it, which means it is definitely mixed with other oil.

Might as well don't tell then

Thanks a lot man! I recently purchased a pack of premium spaghetti, will try to make aglio olio with your suggestion 😁

What premium spaghetti did you buy?

There are ways to buying good pasta also btw.

Aglio Olio is like the Nasi Goreng of Pasta.

important things to have, extra virgin olive oil, garlic, dried chili for some spiciness.
parsley if u have, or some 7 italian herbs for some seasoning.

put whatever u want as extra, shrimps, prawns, chicken etc.

topping with some grated parmesan. (or a lot of cheese)

Rustichella. My first attempt cooking it was a total failure. Undercooked🤣. I tried Delverde before this too and that cooked perfectly somehow. But I paired these pasta with prego sauce so... Don't judge me please 🤭

Same lol i tried various recipes too..not to say homemade sucks but just taste good in different way

Ah yes Rustichella is very good, better that Delverde. Please don't waste such good pasta with horse shit sauce, no offense bruh.

Just follow instructions on the packet when cooking pasta. If they don't have an "al dente" time, then just subtract 2 minutes from the recommended cooking time.

When you are experienced enough, just take out 1 strand of spaghetti and bite on it after 7-8 minutes in boiling water and give it a bite (sidenote; ALWAYS ALWAYS salt your water, PLEASE). Al dente means the pasta can be chewed but the texture is still firm.

Mostly agree except for the herbs and parmesan.

For herbs, always use FRESH herbs but only use 2 types of mix at most. Preferably if you have home grown ones, that will ALWAYS be the best. Don't use the bs "italian herbs mix" that comes in bottle if you have a choice.

For the cheese, for fuck's sake stop using parmesan. Parmesan is FAKE cheese lol. If you want to use real parmesan, use parmigiano reggiano (preferably DOP) or better yet, grano padano and/or pecorino.

Boil some pasta of your own choose.
While it is boiling, chop some garlic and gently fry on low heat in extra virgin olive oil.

When the pasta is al dente, but in the frying pan with the garlic oil, heat it up quickly.

Serve with black pepper and oregano or parsley.

Add cheese if you want, I want.

This post has been edited by PATAR: Sep 7 2022, 06:07 PM

what to do, inflation

boss wanna earn more and consumers not willing to pay more nowadays

LaBottega is still good place to shop for ingredients though

This post has been edited by ZeneticX: Sep 7 2022, 06:18 PM

you have any ideas where to find blocks of these in KL/Selangor? Jaya Grocer is a hit or miss when it comes to cheese depending on branch

Rock Bottom@Arkadia DPC.

Seafood UGLY Ollio.. RM38

Got Prawns, Squids, Mussels... and if drink with Guiness = yumzz...

I usually special order from LaBottega KL. He imports a lot of the cheese that you can't find here. That's why I'm so familiar with the boss there.

Yes. It's all in the frying of the garlic.

Uhm...

1) Don't chop garlic, crush them instead with a garlic crusher. This will make the garlic creamy and most importantly, will not burn.
2) If using parsley, always add the parsley stock together with the garlic.
3) Add a ladle of pasta water after 2 or 3 minutes of searing the garlic, do NOT fry the garlic.
4) When pasta is al dente, add it to the pan and add another ladle of pasta water. Cook for another 2 minutes.

Usually dry chili flakes is better, but it's preferential. Black pepper is fine too sure.

P.S do not fuck up the dish with fake cheese.

This post has been edited by SSJBen: Sep 7 2022, 06:38 PM

No cheese on the aglio olio please, Italians don't add cheese on aglio olio pasta