Doesn’t this remind you of a scene in The Lord of The Rings?… These hanging vines are enough to set the tone for a lunch/dinner in a middle of a rustic garden. The nearest beach places in Manila are the ones in Nasugbu or Calatagan Batangas. I like going to these parts of Batangas, because it passes by Tagaytay. So almost, always, Tagaytay is the setting for Breakfast on the way to Batangas and for Dinner on the way back home. I’ve always been on a look out for a good lunch place within the Nasugbu area. The ones that gives you a give provincial feel/ welcome, with a nice ambiance, good food with a good value for money. I’m glad we found Kainan sa Dalampasigan right in the heart of Nasugbu Town.

I would recommend this place as a good stop on your way to Punta Fuego or the Calatagan Beaches. The places serves home cooked food with Tangingue steak as the main attraction. The ambiance is quite nice and they took time to invest on the ambiance to compete with the beach resorts to attract the beach goers for a lunch or even merienda affair. I must admit this place has been in existence for a long time now, but they just renovated recently so during my first visit — I was happy to find this garden place. Of course, this wouldn’t compare with Sonja’s garden or Antonio’s but you can say that this is more of a provincial version of a garden leaning towards a rustic feel to its ambiance.

I was just excited to see the hanging vines and I took a picture above to remind me of the opening welcome scene when you arrive at this place.

1. Nasi Lemak

(Credit: Google images)

Its name is a Malay word that literally means ‘rice in cream’. The name is derived from the cooking process whereby rice is soaked in rich coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Traditionally, Nasi Lemakserves in banana leaves as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg and hot spicy onion sauce (sambal). Nasi lemak can also come with any other accompaniments such as chicken, cuttlefish, cockle, beef curry, beeflungs where all are spicy in nature. You could try this basically everywhere in Malaysia.

2. Satay/Sate

(Credit: Google images)

Chunks or slices of dice-sized meat on bamboo skewers. These are grilled or barbecued over a wood or charcoal fire, then served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes). In Malaysia, satay is a popular dish especially during celebrations and can be found throughout the country. Turmeric is a compulsory ingredient used to marinate satay and to give it a characteristic yellow color. It can be found throughout every state in Malaysia. Besides restaurants that serve satays, one can find hawkers selling satay in food courts and night market. The famously known satay outlets are in Kajang, Selangor which dubbed as the Sate City in the country.

3. Roti Canai

(Credit: Google images)

A type of flatbread or better known as roti prata. Roti means bread in Malay. The term “canai” derives from “Chennai”, a region in India which is formerly known as Madras. In English, roti canai is sometimes referred to as “flying bread,” a term that evokes the process of tossing and spinning by which it is made before frying on the hot pan. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside. Roti Canai is normally served with beans curry, fish curry or mint source. Some may like to dip it into sugar. One of the characteristics of roti canai and its derivatives is that it can be eaten with the hands, without the need for utensils. It is a convenient dish to consume, while being filling. This characteristic makes it a dish of choice as breakfast or as late night supper.

4. Char Kway Teow

(Credit: Google images)

It is made from flat rice noodles, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belacan, whole prawns, deshelled cockles, beansprout and chopped Chinese chives. The dish may commonly be stir-fried with egg and fishcake, and less commonly with other ingredients. When the dish was first served, it was often sold by fisherman, farmer and cockle-gatherers who doubled as char kway teow hawkers in the evening to supplement their income. Of all the notable versions, the Penang style of char kway teow is the most famous.

5. Rojak

(Credit: Google images)

A fruit and vegetable salad dish commonly found in Malaysia. The term “Rojak” is Malay for mixture. Chinese rojak contains mainly local fruits such as mango, pineapple, pomelo with cucumber, prawn friitters mixed with spicy shrimp paste sauce. Penang is one of the famous place for this wonderful salad dish. While Indian rojak contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts and cucumber mixed with a sweet thick, spicy peanut sauce. Traditionally, rojak vendors use modified sidecar motorcycles as preparation counters and to peddle their rojak. These mobile vendors now use modified mini trucks which you could find a lot of them along the street.

Yet, there is always more to learn.

One of my New Year’s resolutions this year was to take a photography course. This summer I did just that. While I knew so much about a few topics, in others I knew virtually nothing. It was definitely a growing experience for me as a photographer.

When I take my camera out of the quiet of the kitchen, there is a moment (or two) of real panic. Photography intimidates me. Portraits and landscapes strike an honest fear deep within my heart. Since I am most familiar with still life photography, I get a bit unnerved when things begin to move out in the real world. People walk around. Trees sway in the wind. Vehicles are constantly stealing the limelight. It makes getting the shot I want nearly impossible. I have so much respect for all the professional photographers out there.

In the kitchen, I’m the boss. I manhandle the cookies. I govern the fruit with an iron fist. Not a stray crumb will leap out of place. Not on my watch. I direct the light, shadows, and composition. Food photography makes me feel in control. It is my comfort zone.

But, just as staying in comfort zones is all and well, it’s important to step out of them just as often as you stay in. This is what the photography course was all about for me. I left my comfort zone completely and tried out new subjects (people! Nature!) and new techniques (like HDR). Whether it has made me a better photographer, I’ll never know, but I am certain it has made me a much more informed one. And, really, that’s all I can hope to ask for.

Note: I will be vacationing in Portland and the Oregon coast over the next week. I may be a bit scarce in the coming days, but you can bet I’ll be back with many new stories and recipes to share with you before you know it! I can never stray from pastries for too long. See you soon!

I first made this Plum Clafouti a year ago, at the request of a roommate. In the next few weeks, I couldn’t help but make it a twice more. This Plum Clafouti is delicious. Before the plums go into the clafouti, they are lightly sauteed in butter and sugar, rendering them soft and utterly divine. Cream and eggs are combined and poured over the plums, which sets into a thick custard during baking. This clafouti is best served warm, but I gobbled it up just as quickly when it was cold (and for breakfast, no less). This is a summer dessert—light, with more than enough fruit to make you forget about the butter and cream.

Plum Clafouti
Adapted from La Tartine Gourmande

1 pound plums, cut in half with stones removed (I used 6 medium sized plums)
2 tablespoons sugar + 1/2 cup sugar
2 tablespoons butter
3 eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
1 cup milk
1/4 cup cornstarch

Preheat oven to 410 degrees F (210 degrees C). Lightly grease a 9-inch baking dish.

In a large saucepan, melt the butter and sprinkle on 2 tablespoons sugar. Place halved plums face down into the butter and cook on medium heat for 5 minutes. Set aside.

In a medium bowl, whisk together the eggs and 1/2 cup sugar until well blended. Whisk in the heavy cream and vanilla.

In a small bowl, mix together milk and cornstarch until well combined. Whisk milk mixture into egg mixture.

Place plums face up in prepared baking dish. Pour the liquids over the plums. Bake for 30 minutes, or until lightly browned. Serve warm, with a sprinkling of powdered sugar.

Keep refrigerated in a covered container.

Last August, my family made the two thousand mile journey to the Wizarding World of Harry Potter at Universal Studios. Orlando has always been one of my family’s favorite vacation destinations. Add in my love (and obsession) with Harry Potter and we all knew that once the park officially opened I couldn’t be kept away for long.

On the big day, we woke up at an obscene hour to a bright dawn. While the rest of my family was dragging their feet and speaking in yawns, I was too excited to dwell on my lack of sleep and tired eyes. I had been waiting for this day for years. I was running on sheer adrenaline.

This was my moment.

When I entered the park, I was immediately swept away by the architecture and the detail. The park truly has the atmosphere, look and feel, and sights and sounds (well, if you don’t count the occasional woosh from the rollercoasters) of the world of Harry Potter I had imagined. I could have spent hours walking up and down the cobblestone streets simply admiring the tremendous amount of detail that was put into creating this world. Even the subtlest objects, mentioned only briefly in the books, were now here in front of me, fully imagined.

I’m pretty sure I had a grin on my face a mile wide.

Believe it or not, “window shopping” was one of my favorite sights in the park. There were dozens of little shop fronts with windows that each lead into a tiny world. The level of detail was so unbelievable, it was almost overwhelming. I didn’t know where to look next. However, I did notice that, like any good wizarding shop, many objects would move of their own volition (but only if you took the time to spot it!).

Cauldron shops, music stores, clothing boutiques—I just wish they had all been real.

After riding the attractions, it was time to sample everything Hogsmeade had to offer. First on the menu, Butterbeers. My family decided that we each wanted one to ourselves (when you stare at them while waiting in line for an hour, you tend to get a bit greedy). Since it was a hot day, we opted for the frozen version. Were the Butterbeers what I had imagined? Not quite. Was it delicious? Absolutely. My sister and I both found them a little too sweet for our liking (that fact that it was nine in the morning may have played into it a bit), but I still managed to drink mine down to the bottom of the glass.

The recipe for Butterbeers I’ve posted here features a less sweet version than you’ll find at the park.

We came back to the park later in the evening to see how the look and feel would change after the sun had set. With all the lights dimmed to nothing but a soft glow, the park felt truly magical. Despite the hustle and bustle of busy crowds, for the first time I didn’t feel like I was at a theme park anymore. I had been completely transported to the world I could only dream about before.

The castle, lit up in all its glory, was simply breathtaking. Hogwarts almost looked like a painting, with all the gorgeous colors and shadowing of the towers and turrets. If only I could walk across that bridge…

I think these photos tell the story better than I ever could.

This was the perfect ending to what I can only call a perfect day.

Butterbeer

These Butterbeers are rich, fun, and fizzy. Your favorite drink from the Harry Potter series is now available to muggles like you! The Butterbeers are created by mixing a butterscotch/caramel syrup into cream soda and then topping it with a healthy dollop of butterscotch infused whipped cream. When taking a sip from the mug, you willget a whipped cream mustache. Trust me, it’s all a part of the novelty. Fair warning, these drinks are on the sweeter side, so make sure to bring your sweet tooth along (not that it has ever been a problem for me!).

Butterbeer
Adapted from Huffington Post

Yields 4 servings

1 cup brown sugar
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon apple cider vinegar
3/4 cup heavy cream, divided
Four 12-ounce bottles cream soda, chilled

In a small saucepan, combine brown sugar with 2 tablespoons water. Bring to a boil over medium heat and cook until the mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, stirring occasionally. If you don’t have a candy thermometer, bring to a gentle boil and turn off the heat after about a minute of cooking.

Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using.

In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tablespoons of the brown sugar syrup.

In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped cream.

Serve immediately!

Denny’s Beer Barrel Pub
Clearfield, Pennsylvania
Two hours outside Pittsburgh you’ll find Denny’s Beer Barrel Pub, home of the world’s biggest burgers. To put these burgers in perspective, the average hamburger is about 1/4 pound of beef; at Denny’s, the burgers start at 2 pounds. From there, weights of these monster burgers increase to 6 pounds, 15 pounds, all the way up to the 62-pound Beer Belly Buster. Dressed with 5 pounds of cheese and 7 pounds of additional toppings, the Beer Belly Buster can serve up to 200 people.

Country Pancake House
Ridgewood, New Jersey
Flapjacks, johnnycakes, hot cakes, pancakes — call them what you like. At Country Pancake House you’re guaranteed to find the country’s craziest selection of supersized pancakes. Their menu features over 120 different kinds of pancakes including: smoked salmon and onion, prosciutto and blue cheese, pineapple and ham, and shrimp pancakes. These griddle concoctions are created at the customer’s request and are available in 2 sizes: the medium, 8-inches wide and four to an order and the large, over a foot wide and 2 to an order. Add some huge toppings to your order, and chow down on a 5-pound, 2,500-calorie breakfast. After all, it is the most important meal of the day.

The Chip Shop
Brooklyn, New York
When in doubt, fry it. At The Chip Shop in Brooklyn, New York, you can experience the greasiest, crispiest, fattiest fried food there is. Owner Chris Sell opened the restaurant in 2001 and brought his passion for frying British chips to New York City’s popular outer borough. French fries are the tamest item on The Chip Shop’s menu; unique options fresh from the fryer include hard-boiled eggs, pudding, mac and cheese, candy bars, cupcakes and Twinkies. This last delicacy features 780 calories and 28 grams of fat.

Big Mama’s & Papa’s Pizzeria
California
In California, Big Mama’s & Papa’s Pizzerias have 18 locations serving up the biggest deliverable pizza in the entire world. The giant Sicilian is a 54-inch-square pizza featuring over 20 pounds of dough, 1 1/2 gallons of tomato sauce and 12 pounds of mozzarella cheese. Orders for this monstrous meal must be placed 24 hours in advance to line up the ingredients and manpower needed to create the world’s biggest pizza. Add up to 30 toppings, and a four-man team with a flatbed truck will deliver this 80-pound pizza to your door.

Ben & Jerry’s
Waterbury, Vermont
Ice cream is America’s most popular dessert, and no two names are more famous in the biz than Ben and Jerry. These two big names know how to create a big dessert — the Vermonster ice cream sundae features 20 scoops of ice cream, four bananas, four ladles of hot fudge, 10 scoops of walnuts, three chocolate chip cookies, one fudge brownie, two scoops of your favorite toppings and an obscene amount of whipped cream — all served in the Vermonster bucket. This dessert is packed with 14,000 calories and 500 grams of fat — that’s the average person’s dietary consumption for an entire week and some serious brain freeze.

Jack-n-Grill
Denver, Colorado
Jack-n-Grill serves up the biggest most extreme Mexican food in the country. Their breakfast burrito is filled with a dozen eggs, 15 ounces of chili and weighs over 7 pounds. Other extreme menu options include: enchiladas packed with five tortillas, 10 ounces of ground beef, cheese, onions and a generous dollop of guacamole; and the extreme burger is topped with a hot dog. Ladies — if you can finish the 7-pound burrito in one sitting, you’ll eat free at Jack-n-Grill for the rest of your life. That’s right, free for life.

R. U. Hungry
New Brunswick, New Jersey
The R.U. Hungry sandwich stand is serving the ravenous students at Rutgers University in New Brunswick “fat sandwiches” till the wee hours of the morning. At this stand, anything and everything can be served between 2 slices of bread. The “fat moon” slaps 2 eggs, 2 strips of bacon, 2 chicken fingers and French fries on a roll. Even more outrageous, the “fat Philly” takes a cheesesteak and adds gyro meat, 2 chicken fingers, 2 mozzarella sticks and french fries. While not exactly brain food, these sandwiches have been a staple in New Brunswick and for the RU students in need of a late-night “snack.”

Heart Attack Grill
Chandler, Arizona
Heart Attack Grill in Chandler, Arizona, is the country’s most perilous pig out. Its menu is a killer catalog of the greasiest, fattiest foods featuring one staple ingredient: lard. The Quadruple Bypass is the menu’s aptly named deadliest meal: 2 pounds of ground beef soaked in lard and served with all the fatty fixings, including killer french fries. The restaurant’s ER-themed doocor is a playful reminder that its menu is serious…like a heart attack.

by Erica Walsh

http://www.travelchannel.com

America loves its red meat; in fact, the US consumes more red meat than any other country in the world. Why? With so many top-notch steakhouses across the US, there is no wonder why Americans are hooked on red meat.

Peter Luger Steakhouse
Brooklyn, New York
Peter Luger Steakhouse is known as the “Vatican of meat” by its devoted patrons. For over 120 years, Peter Luger has been serving up its famous porterhouse steaks. In fact, their steaks are in such high demand that reservations need to be made weeks ahead of time. According to the restaurant’s loyal customers, the steaks at Peter Luger Steakhouse are worth the wait.

Hilltop
Saugus, Massachusetts
If you’re ever in Saugus, MA, you can’t miss the sign for Hilltop — a neon cactus that stands 68 feet tall. Behind the cactus is a steakhouse big enough for 1,250 people and several tons of red meat. If you like your portions hefty, Hilltop does not disappoint. In fact, the menu hasn’t changed since the restaurant opened in 1961 and neither has its large portions of meat. Here, you get your steaks by the pound.

Pat’s King of Steaks
Philadelphia, Pennsylvania
The Philly Cheesesteak was born at Pat’s King of Steaks in Philadelphia and every day, thousands flock to sample their legendary sandwich. How do they serve so many people each day? The secret is the assembly line of workers (1 person cuts the meat, another adds the cheese.)

Geno’s Steaks
Philadelphia, Pennsylvania
According to the locals, Geno’s has been giving Pat’s a run for its money since it opened in 1966. There’s a Philly cheesesteak war going on, and Geno’s owner, Joey Vento is refusing to cross enemy lines. Like Pat’s, Geno’s reputation lies in the quality of its cheesesteaks. As long as the battle for the ultimate Philly cheesesteak continues, the Philly cheesesteak lover will always win.

Cattleman’s Steakhouse
El Paso, Texas
Texas is where the cattle industry originated, and what better place to sample some authentic, Texas-bred steak than on a real cattle ranch. Each steak is marinated with Cattleman’s signature blend of herbs and spices then served up BIG. Here, an order for a 4-lb. steak is not uncommon. So bring your appetite — you’ll need it.

Big Texan
Amarillo, Texas
At Big Texan, competition is everything and at Big Texan, if you can devour their famous 72-oz. steak, you eat free. The restaurant is set in the Old West style, and all the food is cooked out in the open where patrons can view the cooking process up-close.

The Buckhorn Exchange
Denver, Colorado
The Buckhorn Exchange is Denver’s oldest restaurant. Its founder, “Shorty” Zietz, hunted with Teddy Roosevelt and lived with Sitting Bull before he founded The Buckhorn Exchange in 1893. While others were traveling west to find gold, Shorty aimed to strike it rich in the restaurant business. If you’ve got a hankering for something unique, The Buckhorn Exchange offers elk, buffalo, yak and ostrich steaks. When you’re ordering your appetizer, don’t forget to sample the bull testicles — they’re a house favorite.

Megu
New York, New York
At Megu, beef is king and nothing beats Kobe beef. The owner, Hiro Nishida, takes great pride in his restaurant and its extraordinary design. Most of the materials used to build the restaurant’s interior are imported from Japan — just like the Kobe beef. If you like your beef raw, sample the beef sashimi.

Information by http://www.travelchannel.com

Good pasta does not require much ingredients. The basics are garlic, onion, basil, olive oil and salt and pepper to taste. For the creamy pasta I am cooking, I use chopped onion and garlic. BTW, garlic price has skyrocketed like 200%. I bought 3 bulbs of garlic for RM2 when usually, I can for only 50 sen.

For the seafoods, I use some very fresh white prawns and frozen scallops. I added a few leaves of sweet basil to the seafoods for flavour.

Since I have some abalone mushrooms, I use them. However, a better choice will be either button or fresh shitake mushrooms as these mushrooms will lend more flavour.

To get that creamy taste, butter will be a good choice. You can substitute with olive oil which is a much healthier choice but what’s a bit of butter, right?

My hubby bought some 5-minute quick cooking spaghetti which is rather mushy. If you are boiling spaghetti, remember to keep testing and tasting to make sure that you get the al dente texture.

For the recipe for creamy seafood pasta :

300 gm spaghetti – cook according to instruction, usually I use only a bit of salt, no oil. Drain and leave aside

Seafoods
4 large prawns
4 scallops (or fish or squid wateva is fine)

4 cloves garlic and a small onion – chopped till fine

A few sprigs of basil or any type of dried herbs

Cream – 200 ml ( I use President brand, you can find this at the cheese section, in UHT box)

Wine – 100 ml (I use chardonnay, you can omit it, no problem at all)

Bit of butter, salt, pepper, black pepper

Parmesan cheese – for sprinkling on pasta

_______________________________________

Method :

1) Heat butter and add in chopped garlic and onion and fry till soft (do not brown)

2) Add prawns and seafoods, stir till change colour

3) Add in white wine and cream. Add a bit of water if too dry. Add herbs

4) Flavour with salt and pepper

5) Pour creamy seafood sauce over pasta and serve

See? Just a few steps. And you get a really nice plate of pasta. Cooking pasta just take a bit of practice. Once you have tried a couple of times, you can experiment with any ingredients.

Lombardi’s Pizzeria
New York, New York
It all started back in 1905, when Italian immigrant Gennaro Lombardi established America’s first pizzeria in Little Italy, about 3 miles from Ellis Island. Lombardi’s began as a grocery store, but soon morphed into a full-fledged pizzeria selling tomato pies to Italian workers. Today the coal-fired ovens are still burning, and folks wait in long lines to get a taste of the pizza that started it all.

Ray’s Pizzeria
New York, New York
Where is the original Ray’s? With 32 locations currently serving up steaming hot, New York style pizza, who cares? Ray’s is famous for its Neapolitan style pizza, served piping hot. The secret to this delectable pizza may be in the water. According to the current owners, the minerals in New York City tap water are credited for giving the pizza dough an extra “kick.”

Pepe’s Pizzeria Napoletana
New Haven, Connecticut
For some authentic, New Haven-style pizza, head to Pepe’s Pizzeria Napoletana. The pizza crust is thin and flaky but not, well, round. According to its founder, Frank Pepe, the pizzas are not perfectly round because they are hand-crafted, then baked in a coal-fired, brick oven. Is Pepe’s the best place to grab a slice in New Haven? It depends on whom you ask. Sally’s Apizza, located just a block away has been in competition with Pepe’s for decades. So sample a slice from both places and decide for yourself.

Sally’s Apizza
New Haven, Connecticut
While half of New Haven locals name Pepe’s Pizzeria as the “best pizza in New Haven,” others swear that Sally’s Apizza is as authentic as it gets. Sally’s is famous for its coal-fired brick oven which stays lit at a constant and steamy 700 degrees. The result? Pizza with a touch of smoky flavor. No wonder ‘Old Blue Eyes’ kept coming back for more.

Pizzeria Uno
Chicago, Illinois
In 1943, former Texas Football star Ike Sewell opened the first Pizzeria Uno in Chicago. Ike took the concept of ordinary pizza and created a hearty meal in a crust too deep to be folded. Two-hundred restaurants and 60 years later, Uno’s is still the ultimate place to grab some one-of-a-kind deep dish pizza.

Lou Malnati’s Pizzeria
Chicago, Illinois
The Malnati family takes great pride in its homemade, all-in-the-family pizza. What’s the secret to Malnati’s flaky, buttery crust? The answer: the waters of Lake Michigan. The Malnati family swears that the minerals in the waters of Lake Michigan make the crust extra delicious. For dessert, sample their signature ‘dessert pizza’ — chocolate chip cookie dough rolled out like a pizza, topped with whip cream and a cherry.

Giordano’s Pizzeria
Chicago, Illinois
If you enjoy your pizza more “pie-like,” head over to Giordano’s. The concept for their stuffed pizza originated in Torino, Italy, where the mother of the pizzeria’s founders — the Bollier brothers — was born. Stuff yours with meat, vegetables or simply cheese.  After a few slices you won’t have much room for dessert!

Caioti Pizza Cafe
Studio City, California
Are you looking for something more creative? Head over to Caioti Pizza Cafe where each pie is a work of art. From whole baby clams to apples and bacon, the limit is your own imagination as far as your pizza is concerned.

California Pizza Kitchen
throughout the US
If you want the best in California-style pizza, check out the place that started it all.  Known for its famous BBQ chicken pizza, California Pizza Kitchen has been serving up its Italian/American pizza creations since 1985.

Nino’s Bellissima
New York, New York
If you’d like to give your platinum card a workout, grab a slice of pizza heaven at Nino’s Bellissima in New York City. Nino’s is home to the $1,000 pizza.  How can a pizza pie cost that much? Top it off with fresh lobster meat and caviar, and you’ll have yourself a finger-food feast fit for a king.

by Laurel D’Agenais

http://www.travelchannel.com

So, I heard people raving about Tangkak beef noodles. They told me it is so, so nice. They have never tasted Penang beef noodles, obviously.

The only selling point that beats Penang is they are halal. The Tangkak beef noodle sold in Melaka is manned by Muslims so our Muslim friends can finally have a sampling of beef noodles, Chinese style. Usually, the Malay version is much spicier with lots of cinnamon, cloves, star anise and other spices flavour. Whereas, this beef noodle does not have the overpowering spicy taste but just the hearty flavour of beef.

We drove around Melaka town looking for the place and found it after a few turns. It is a clean, orderly shop very much like fast-food restaurants.

Usually, in Penang, my family like our beef noodles served separately. I.e. bowls of noodles with some soya sauce and then, we get a huge bowl of innards, balls, fillet, tendon and raw beef swimming in a delicous, piping hot soup with lots of coriander leaves. This way, each family members eat only what they like. We have quite a good understanding, whereby I like tendons and innards while some kids like balls and others like the beef.

But Tangkak beef noodles have no such style. It is served in individual bowls and you have to order the balls seperately.

The soup is rather watered down if you compared with Penang version. It is darker in colour and has a hint of spice in it.

So, if you have eaten the Kang Beef House beef noodles or the one at Perak Road beef noodles or the one at the Bomba in Chulia Street gu bak koay teow (all non-halal though), then, you won’t be raving about Tangkak Beef Noodles.