So, CCU was reviewing her own reviews (ironic no?) and was a little devastated. She had yet to under-18-wine and dine at an Asian restaurant. She started imagining noodles, Szechuan sauce and hot, steamy spring rolls. Yep, definitely not good enough on her part. Dragging along her mum (have you met CCU senior? Ok senior is a little drastic, I can imagine her shock right now ;), CCU rushed over to the nearest fabulous Asian restaurant she knew and loved.
Rushed as in after 2 hours of dress shopping…
Ok, so yes, this is a much loved restaurant of mine – I think I have been here 3 times before at least and you all know I don’t go to the same place or try the same recipe unless it’s fabulous
Taste Of Malaya does not have a website, is not a high flying fancy place. It is a beautifully decorated yet simple place with one of the friendliest staff I have ever had the pleasure to be served by. They are all so cute and 100% smiley!
Malaysian food, how can I describe it. To be honest, their authentic cuisine to me seems like a mishmash of a variety of Asian cuisines and I love it. This means on their menu, they are serving Chinese with Thai twists and so on. It is fabulous to have so much choice and everything having a vegetarian option
I also mentioned they have a wonderful interior.They have the perfect balance between cultural like an awesome lucky cat (:)) and then this wooden theme, brightened up by flowers and adding a touch of elegance by their beautiful lamps. I just absolutely love it!
I suppose you want the hard stuff, the core facts… the food
Which I am more than happy to provide
Fun fact: My family eats ‘apparently’ ridiculously early, especially me, so it came to no surprise we were the first guests in the restaurant. We were seated, with good lighting and warmth surrounding us, and promptly given menus.
First up: Drinks
My mum of course went for her water. Me? I decided to try a little something different. I was opting for apple juice but then saw an appletiser – huh?
Being in the non-alcoholic section, it certainly attracted my attention! I asked my server and she said it was a sparkling version of apple juice. You know sparkling mineral water? Yep, just apple juice.
I was a little apprehensive, true, since I am not a fan of sparkling mineral water but took the risk and it paid off! The apple juice was delicious and the ‘sparkle’ gave it a little zingy kick which was fantastic
Next up came the entree! Being only ma and myself, we decided for one plate of something, and what is an Asian eat without the crispy crunch of spring rolls no? We ordered the vegetarian ones which came on a bed of fried rice noodles, served with some salad which mother kindly disposed off and the most delicious sweet chilli sauce. It was silky and perfectly dippable!
The spring rolls in themself were perfectly made. They were crunchy on the outside as desired and the vegetables were perfectly soft but not mushy on the inside, and with great flavouring too. I do not know how they do it but I wish I knew their secret
Being true blood Indians, mum and I ordered an extra of chilli paste and chopped chillis in soy sauce. Don’t look at us like we are crazy
You can imagine we did though, go a little over the top with it…
Polishing off spring rolls is not difficult so before we knew it, the main course was served.
We got two dishes and decided to share them.
*Cue to awwwww at mother-daughter loving*
My choice were some vegetable flat noodles with vegetables and two kinds of soy sauce, all cooked in a wok over high heat. Just the thought makes me smile
We did get it without egg but it certainly did not take away anything from the flavour. The noodles were slippery from their flavouring and melted in the mouth, working perfectly with the sprouts and shredded vegetables.
Mum ordered the Szechuan vegetables covered in the sauce with tofu. This dish of pure vegetables is usually our staple at any Asian restaurant but it is spectacular here. I loved the colourful presentation and the crunchiness of the vegetables, attesting to its freshness despite being covered in a perfect sauce.
And I love Bok Choy. Crazy love it. Especially when it is swimming in chillis
After our meal, which was actually not too heavy, we grabbed two lollies which they keep as in their after dinner sweeteners bowls at the registr. Cutest idea ever! Loved it!
I waved goodbye to the lucky cat, which always seems to be waving ;), and mum and I decided to counteract our burning throats and chilli laden stomachs with some ice cream, so we headed off to Baskin Robbins
What a fabulous evening! Thank you mummy!
- Friendly, efficient service
- I love the lolly jars, seriously, second mention love
- Clean plates and glasses, well sized tables
- Maybe next time keeping a jug of water on the table would be better? I am just saying this because of our intense heat hits
- Provided cutlery because mum and I are not cultured enough to use chopsticks – it came quickly and the waiter placed it so beautifully on the table!
- I love that they have a bowl and plate to use in case of sharing – it is so nice not to ask the establishment for extra plates (you will not believe how common it is!)
- Very reasonably priced
Booking: Unnecessary unless weekend and having a late dinner (7pm-onwards)
Phone Number: 9634 8967
Just before I start my post, I would like to give a big shout out to Amy from A Melbourne Girl At Heart! I was very lucky to win her giveaway and received a delicious Vietnamese sweet package with a just as sweet a note
Thank you very much Ames, I am digging in as I type
In even further good news, I was lucky enough to be Foodista’s Food Blog of the day on August 3rd
it was so exciting to receive that email!
Moving far from the land of noodles and stir fry, today I am bringing you a simple but flavour LOADED recipe.
You see, we have boxes of cake and sweets in the house right now, and while I am the last one to complain, it does however mean I am limited in how much sweet I can make.
It is actually ridiculous – if you see my list of bookmarked savoury it is in a 0.0001:100 ratio… guess which is the 0.0001
Anyway, back to it, I am making Roast Potatoes. But these are good, solid, crispy but soft, flavoursome potatoes, not a slop of mushy potatoes which look like a mix between mashed and roasted
Each bite has this ‘crack’ and then the perfectly cooked inner just melts you… or it did me
Adapted from: Exclusively Food
- 1 kg potatoes (I used Desiree), washed and dried
- 1 generous tsp salt, divided
- 1/4 cup + 2-3 extra tbs olive oil
- Dash of Italian herbs/chilli (any desired flavouring)
- Peel potatoes and cut in thick chunks all roughly the same size to ensure even cooking
- Place in a large saucepan with cold water just covering them
- Add in 1/4 tsp of salt
- Cover the saucepan, leaving the little crooked to allow steam to escape, and bring the water up to the boil on high heat
- Return to medium and cook 5-7 minutes or until the potato chunks are soft but still offer a little resistance when pierced
**You have to make them semi-cooked as they will be cooked again in the oven
- Preheat oven to 190 degrees C fan forced, 220 degrees C normal
- Drain the potatoes once cooked and leave them at room temperature until you can handle them in your hands
- Using the tines of a fork, scratch grooves in gently on every side of each potato piece (do not be too hard otherwise you will split the potato)
- Place your oil into a long large baking tray and spread all around – put in preheated oven for 5 minutes to let it heat up
- Place potato pieces carefully on it, spreading them out slightly and season with remaining salt
- Bake for 40-50 minutes, turning them every 15-20 minutes or until the skin is golden and the inside is soft when a skewer is inserted
**Keep an eye out, different sized potatoes have different cooking times?
- Remove from tray, sprinkle with more seasoning if desired and eat away!
**Drain them on a paper towel to remove excess oil
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Little About Me!
I am crazy. Ok, so not the best way to start out huh?
But I am. I am a crazy, sugar addicted, chocolate loving 18 year old who has been baking and blogging for 2 years!
Won’t you join me?
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