#Authentic Rendang Paste

[asianmeals]

Authentic Rendang Paste: A Flavorful Indonesian Culinary Delight

Experience the rich and aromatic wonders of traditional Indonesian cuisine with our authentic Rendang Paste. This meticulously crafted blend of aromatic spices and herbs captures the essence of slow-cooked beef Rendang. 

#rendang paste #Authentic Rendang Paste #asianmeals

[noirbriar]

Culture Shock

Choco_Pom

[Video: A rather blurry, dark video. A blond in a comfy yellow purple hoodie trying to muffle his laughs, with only his lower half of his face visible. Even then, its mostly hidden by a fluffy domesticated coeurl’s snow white fur as a loud tirade in galah goes on in the background along with the sound of the tv.

The camera flips around and barely shows what seems like a very distressed man slouching in the sofa topless and in a patterned sleeping slacks. Although some tattoos are visible on his neck along with his braids. Obviously a Galahdian. Sounds of the Great Insomnia Cookoff echoes in the room. The man is supporting his forehead against the palm of his hand leaning on the side while the cat smoothly patters towards the man’s lap, laying down on its new perch to groom. There is also a immensely large cat tree at the side of the room.

A cheeky ‘pliss help me’ text is added overhead.

“-This is amazing, the smell is aromatic but just a tad too much that it overpowers the natural robustness of the Garula.”

Suddenly, he sits up and gestures wildly at the tv in great offence while talking in rapid Galah. The cat gets startled and leaps off. Rough subtitles are kindly provided for what comes next.

Subs:“How can you guys import spices from Galahd all these years but not know how to use them properly?! Ridiculous! Its not complicated-!”

Beep. Scene cut.

“-Also the rice is too wet-”

Subs:“Wet. Wet?! You wet curtain! Thats not even the problem! Wheres the pandan leaves? The damn coconut milk?? Somewhere, a grandmother will disown you for this, Etro forbid you to dishonour her name in her house with this travesty-!”

Beep. Scene cut.

“-And it seems like there is too much gravy that sticks to the skin, almost too starchy and pastey. Its, making it very dry in my mouth-”

Subs:“YOU are dryer than the paste.Its Garula Rendang!? Not Garula Stew! The pemasak IS suppose to be like a paste that is thicker than your foundation! Are you high??You-!”

Beep. Scene cut.

“-And I would appreciate more if its surface is more crispy”

The Galahdian’s fingers are pinched together with a tensed posture, audibly scowling incredulously at the screen. Almost hoping he can put everything before him out of its misery.

Subs:“What in great Etro’s graces is a crispy Rendang!? CRISPY!? Are you stupid?That Garula is crying in the Beyond just for that! A chef?! More like a damn hack! Legs on the Midgardsormr! In what way are you cooking actual Galahdian food? Where did you even learn all this?! 18 ancestors before you probably be rolling in embarrassment! This is a sin! Absolute crime! Pick any three year old and they can even cook better than this-!”

The video is shaking so much by now with a boy’s laughter that he is sniffling off camera while trying to persuade the Galahdian to relax and the video ends. ]

65,906 likes

Choco_Pom Not an accurate translation but you get the idea lmao. #GreatInsomniaCookoff #ImAmazed #WTFaretheycookingtho #Sacrilage

Glads

As a Lucian, Im so sorry to our fellow Galahdians.

Liked by creator

View replies (88)

LunarPrincess

I laughed, I’m so sorry, he seems stressed, is he okay though?

Liked by creator

View replies (40)

DuskDawn

LOL to be fair I been to Galahd for summer holidays and damn I feel the same way.That is not in anyway Garula Rendang. This show is a joke.

View replies (32)

Gator3

wow, if you don’t like it then don’t watch? better yet don’t come here?

View replies (5)

SpiceyMalboro

I’m Galahdian and this was me and my roommate throughout that entire episode, such terrible, much cringe.

View replies (41)

MooglePrincess

THE KITTY IS ADORABLE?! EXCUSE ME??

View replies (79)

QuestionableFlan

LMAO ABSOLUTE MOOD. Tho dude seems awfully familiar to me tho…

View replies (82)

LadySopi

This video maybe dark as hell but dammnnnn I know a Snacc when I see one.

View replies (87)

Mimirmimir

His rage is absolutely valid! Hahaha tho should let him try some of the ‘authentic galahd cuisine’ we got here. Will be wild!

View replies (120)

——

[Pom 11:20pm] : (sadchocobo.gif)

[Noc 11:33pm] : sup. Y u still up?

[Ig 11:33pm] : Indeed. How peculiar.

[Gladdy 11:33pm] : ?

[Pom 11:34pm] : No sleepover this weekend. Im like grounded.

[Noc 11:34pm] : lollollol Y? Cuz u got Nyx trending?

[Pom 11:34pm] : I DIDNT KNOW THE STUPID VIDEO WOULD BLOW UP

[Pom 11:34pm] : I DELEYTED IT BUT ITS ON KWEHTER TOO

[Pom 11:34pm] : Good thing that his face was not obvious and he didn’t get trouble at work!

[Pom 11:36pm] : Why am I so dumb???  (/ TAT)/

[Noc 11:37pm] : haaaaa was he mad?

[Pom 11:36pm] : NO AND THATS WORSE

[Ig 11:37pm] : On the bright side, the video was indeed not very obvious, Prompto.

[Gladdy 11:37pm] : it will die down lol shit on social be like that

[Ig 11:33pm] : Indeed. We’ll cross the bridge when we get there.

[Pom 11:36pm] : (baby chocobo falls over.gif)

——

Trending Now

> #NifleheimCivilWar

> #DontOffendaGalahdian

> #GreatInsomniaCookoff

> #MinistryofHealthEmbezzelment

> #DonQuilardMayBrahmsAffair

> #CultofBahamutUncovered

> #TenebraenSummers

(Show More)

——

[Little Moon]

[Selena 1:20pm] : hahahaha I know those tattoos anywhere. With or without a face heh.

[Selena 1:20pm] :  also Zasiifa’s looks good!  

[Selena 1:20pm] : how did you end up trending on social btw?

[Nyx 1:33pm] : hello dear sister i’m very well I am having lunch yes thank you

[Nyx 1:33pm] : why have you invaded my space this lovely afternoon squirt?  

[Selena 1:35pm] : I’m just here to remind you to call mom as always

[Selena 1:35pm] : And that you are also trending here in Galahd hahahahaha

[Nyx 1:37pm] : [ √ message seen ]

——

From: Nelly Mason <[email protected]>

To: Nyx Ulric <[email protected]>

Good afternoon Mr Ulric,

I hope this email finds you well. This is to inform you of a faculty meeting later today. Please do note your attendance is compulsory.

With regards,

Nelly Mason

RUL FAC Faculty Administrative Office

——-

*dusts off this strange scrap and drops it* Might as well clear up some random things sitting in my folder? Also I have no tiktok and it shows  Basically Nyx has a non lethal coeurl that look more like modern day white serval. Referenced from the ff kingsglaive concept art of the mini coeurl. 

#ffxv #final fantasy kingsglaive #final fantasy xv #nyx ulric #prompto argentum #modern au #of sorts? #ficlet

[m980]

From Coconut to Curry: Malaysian Ingredient Exports Transforming Global Kitchens

Introduction

In the world of culinary delights, Malaysian cuisine stands out as a vibrant and flavorful fusion of various cultures. From the bustling streets of Kuala Lumpur to the serene villages of Penang, Malaysia's culinary landscape is a testament to its rich history and diverse population. But what makes Malaysian cuisine truly remarkable is its unique blend of ingredients, many of which are now making their way into kitchens worldwide. In this blog, we'll explore how Malaysian food and beverage exports, particularly coconut-based products and spice blends, are transforming global kitchens and adding an exotic touch to dishes around the world.

Malaysian Coconut: A Culinary Treasure

Coconut is a staple ingredient in Malaysian cuisine, and it's no surprise that this tropical fruit plays a starring role in many dishes. Malaysian coconuts are renowned for their rich and creamy flavor, and the country is one of the world's top producers of coconuts. Here's how Malaysian coconut products are making their mark on the global food and beverage industry:

Coconut Milk and Cream: Malaysian coconut milk and cream are prized for their quality and consistency. They are essential ingredients in countless dishes, from Thai curries to Indian biryanis and Indonesian rendang. The creamy texture and mild, nutty flavor of Malaysian coconut products add a delightful depth to both savory and sweet recipes.

Coconut Oil: Malaysian coconut oil is widely appreciated for its versatility and health benefits. It's commonly used in cooking, baking, and as a nutritious alternative to other cooking oils. The high smoke point of Malaysian coconut oil makes it suitable for various cooking methods, including frying and sautéing.

Coconut Water: As the global demand for healthy beverages grows, Malaysian coconut water has gained popularity as a natural, hydrating option. It's a refreshing drink on its own and a valuable ingredient in smoothies and cocktails.

Malaysian Spice Blends: A Burst of Flavor

Malaysian cuisine is famous for its bold and aromatic flavors, thanks in no small part to the country's unique spice blends. These blends are a harmonious combination of ingredients like lemongrass, galangal, ginger, and chili peppers, which are expertly mixed to create an explosion of taste in every bite. Here's how Malaysian spice blends are elevating dishes worldwide:

Rendang Paste: Rendang, a sumptuous Indonesian-Malaysian dish, is celebrated for its complex flavors. The rendang paste, which is a blend of spices like turmeric, lemongrass, and coconut milk, simplifies the process of making this dish at home. It has found its way into kitchens globally, offering a taste of Southeast Asia to curious foodies.

Laksa Paste: Laksa, a spicy noodle soup, is a Malaysian favorite. Malaysian laksa paste is now available worldwide, enabling enthusiasts to recreate the dish's tantalizing flavor at home. With the convenience of laksa paste, this comforting meal is just a simmer away.

Curry Powder: Malaysian curry powder is a vibrant mixture of spices like cumin, coriander, and turmeric. It's a key ingredient in countless curry dishes, from Indian curries to British-style curries. The depth and complexity of Malaysian curry powder have made it a must-have in global kitchens.

Exporting Malaysian Flavors

Malaysia's food and beverage export industry has experienced significant growth in recent years. The global fascination with Malaysian cuisine has driven the demand for coconut-based products and spice blends. Malaysian exporters have capitalized on this trend, making it easier for international markets to access these authentic ingredients.

In conclusion, Malaysian ingredients like coconut products and spice blends have become essential elements in kitchens worldwide. They offer a taste of Malaysia's diverse culinary heritage, enriching dishes with their unique flavors and textures. As the global food and beverage export industry continues to evolve, Malaysian ingredients are sure to play an even more significant role in transforming global kitchens into hubs of delicious and exotic flavors. Whether you're a seasoned chef or an adventurous home cook, incorporating these Malaysian treasures into your dishes is a delightful way to explore the world through food.

#malaysia business group #export-oriented food and beverage #malaysian food and beverage

[ancienthinduism]

BALI’S  “Mother “ Temple - Besakih

Bali Besakih Temple is the biggest Hindu temple in Bali which the local people call ‘Pura Besakih’. It sits 1000 meters on the side of Mount Agung and is an extensive complex of 23 separate but related temples. It owns beautiful view from the top of temple area where we can see the wide nature panorama until to the ocean so that way, this temple is  visited by  many tourists from all over the world.

(~ Besakih Temple overview from bottom )

‘Besakih’ is known as the ‘Mother Temple of Bali’ and is simply the most important temple for the whole of the island. It's actually more like a complex of temples in one very large compound and its known and loved for is its dramatic location on the southern slopes of Sacred Mount Agung. Besakih Temple is located in Besakih countryside, Rendang sub district, Karangasem regency, on the eastern part of the island. It is located in southwest side of the Mount Agung, the biggest & holiest mountain in Bali. On a clear day, you can see Mount Agung, the home of the Gods right behind it. It is known as and accepted as Bali’s Mother Temple for more than a thousand years. Besakih is quite unique as it basically consists of more than 80 individual temples. The main one is Pura Penataran Agung (the Great Temple of State).

Additional temple shrines were constructed and Besakih was established as the main temple complex around 1340.

HISTORY & PAST : 

( ~ The temple with a background view of the biggest mountain in bali - MOUNT AGUNG)

It has been regarded as a holy place since pre-historic times in Bali. The first recorded mention of its existence is from an inscription that dates from 1007 A.D. Since the Gelgel dynasty of the fifteenth century it has been regarded as a central, holy temple for the entire island.Besakih was hit a few times by earthquakes (e.g. 1917) and also several volcanic eruptions of Mount Agung took their toll, particularly a major one in1963.

The complex did get damaged here and there but in 1963 the the lava flow did pass sparing the temple from complete destruction. This event is now of course part of the overall legend of Pura Besakih. The people believe that the deities showed their true power but without destroying the holy temple completely. A stone within Pura Batu Madeg suggests that the area around Pura Besakih was already regarded a sacred and holy since very ancient times. In Bali, many temples and their meaning cannot be separated from the land they are built on, the nature and the spirits and gods they believe do actually live there.

The priests let us know that during the 8th century, a Hindu monk had revelations to build homes on this holy ground. They say during the process, apparently many of his followers died due to illness and even accidents. Stories like this are the brickstones of legends so it is difficult to get the historic truth. The people called the area"Basuki". A name referring to"Naga Besukian", a dragon deity inhabiting Mount Agung.

THE PRESENT TIMES & TOURISM : 

Besakih is integral part of Balinese Hindu religion and culture. And like you can see on the picture on the right, worshippers and priests are actively involved in their rituals and ceremonies almost every day. Hindus come here to pray and to worship their gods.

Besakih being the biggest and holiest of the island's temples plays a significant role not only for the villages and families nearby but for entire Bali. Many important festivals are celebrated here. It is a temple open to every devotee - from any caste group. It is simply the prime spiritual center for all Balinese. 

(~ Bali’s Mount Agung ,beautifully embraced by the passing clouds - Aerial View of the Panoramic Mount Agung .)

Besakih can therefore become at times quite crowded attracting all sorts of guides, vendors, experts and "Let-Me-Help-Yous". It is however really advisable to hire an official guide who has the knowledge about Besakih. There's no obligation to hire a guide for tours around the complex although some might suggest the opposite. The fee for a guide depends on your negotiation skills. Bear in mind that a hotel worker gets roughly 130 US $ per month - for working 8 hours a day or more, 6 days a week. Also beware of the many shop vendors on your climb to the temple complex ,who might pester you to the point to the point of loosing your temper.However,it is advisable to keep your cool & treat them with ignorance since it is a major tourist location for foreign as well as domestic tourists & such interruptions are common in any tourist location.

BEST TIME TO VISIT : 

(~ Enroute the climb to the top most point of the temple complex)

The best time to visit is the early morning, so you avoid the many groups that come here in tour buses. And many of them feel also drawn to come to Besakih, the mother temple of the Balinese. Additionally, more than 70 important ceremonies are held here based on the Balinese Calender, the shrines anniversaries are celebrated regularly.So,It is better to keep in mind all these factors before planning a visit to avoid a massive crowd at the temple complex.

As a visitor you will not just be subjected  to the blazing sun or the haggling shop vendors of Bali, but  you will also be treated to a very impressive religious site which is an important part of the Balinese cultural heritage, witnessing the  authentic Balinese Hindu practices.

#hinduism #hindu temples #hindutva #bali hindu #hinduism in bali

[luminiera-merge]

like, for example, if i were to make rendang paste, i’d find a way to make it without galangal because galangal is a massive pain to find here. that’s not a cardinal sin or a bastardisation. in fact, if rendang were to get big over here and it DIDN’T lead to a thriving galangal trade, that’s how we’d all make it here. it’s not wrong or “blasphemy”. it’s evolution of food culture, and it’s based on all kinds of factors, not just an invented idea of “authentic culture”.

#uncle roger i'm sorry but you have to stop coming down on british chefs for not using galangal #you can't do that AND make fun of them for having hard to find ingredients too #''authenticity'' is for white people on yelp

[jmarjanah838]

Ground Chicken Curry Noodles (Indonesian Mie Ayam). Mie ayam, mi ayam or bakmi ayam (Indonesian for 'chicken bakmi', literally chicken noodles) is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat (ayam). It especially common in Indonesia, Singapore and Malaysia, and can trace its origin to Chinese cuisine. Mie Ayam or Indonesian Noodle with Chicken Topping is one of the most popular food in Indonesia and it's easy to find in everywhere.

Authentic Indonesian chicken with noodle - Mie Ayam,, step-by-step cooking guide, easy to follow cooking recipes from Indonesia, suitable for beginners ➠ try this taste! main dish Chicken Noodles Mie Ayam, original, Indonesian, cooking recipe, step-by-step. Rendang chicken curry gets its intense flavor from how the curry infuses with the meat.

Hey everyone, it's Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, ground chicken curry noodles (indonesian mie ayam). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Ground Chicken Curry Noodles (Indonesian Mie Ayam) is one of the most well liked of recent trending meals on earth. It's easy, it is fast, it tastes delicious. It is appreciated by millions daily. They're fine and they look fantastic. Ground Chicken Curry Noodles (Indonesian Mie Ayam) is something that I have loved my whole life.

Mie ayam, mi ayam or bakmi ayam (Indonesian for 'chicken bakmi', literally chicken noodles) is a common Indonesian dish of seasoned yellow wheat noodles topped with diced chicken meat (ayam). It especially common in Indonesia, Singapore and Malaysia, and can trace its origin to Chinese cuisine. Mie Ayam or Indonesian Noodle with Chicken Topping is one of the most popular food in Indonesia and it's easy to find in everywhere.

To get started with this recipe, we have to first prepare a few components. You can cook ground chicken curry noodles (indonesian mie ayam) using 22 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Ground Chicken Curry Noodles (Indonesian Mie Ayam):

{Take of Cooked egg noodles or ramen.

{Get of Chicken oil.

{Make ready of Sweet soy sauce.

{Prepare of For chicken:.

{Take 2 cups of ground chicken.

{Make ready 1/2 cup of chopped onion.

{Prepare 1 tbsp of curry powder.

{Take 1 tsp of chicken powder.

{Prepare of Salt to taste.

{Make ready of 1/2 tsp sugar.

{Prepare of Oil.

{Take of For topping:.

{Get of Cucumber pickles.

{Take of Blanched Chinese choi sum (I used greens vegetables).

{Take of Chili sauce.

{Prepare of Chopped green onion.

{Prepare of Fried shallots.

{Make ready of For the broth:.

{Take of 2 liter water.

{Prepare of 1 tsp garlic powder.

{Make ready 1 tbsp of chicken powder.

{Make ready of Salt and pepper to taste.

It is one of the most popular Indonesian dishes. One of the more popular Indonesian dishes in Thailand and throughout Asia is rendang chicken or beef curry. This luxurious chicken stew from Java is a staple of the Indonesian kitchen, made by simmering the meat in coconut milk with curry paste and lemongrass The chef Retno Pratiwi grew up Let cool, then grind in a spice grinder. This Indonesian Chicken Curry recipe is a savory and fragrant addition to your dinner lineup.

Instructions to make Ground Chicken Curry Noodles (Indonesian Mie Ayam):

Using a wok, heat up an oil at medium heat. Sautéed the onion until fragrant. Add the ground chicken. Sautéed for awhile until the color is no longer pink..

Add curry powder, salt, chicken powder and sugar. Keep sautéed until it cooked through. Taste it and set aside..

Make the broth, by adding all the broth ingredients and boiled for at least 5-10 minutes. Taste it and turn the heat on the simmer..

Now assembly the noodle into the serving bowl. First add 1 tbsp chicken oil, some amount sweet soy sauce (depending how much the sweetness you like). Mix them, then add noodles. Topping with ground chicken curry mixture, cucumber pickle, blanched vegetable, then add the broth (this noodle is not required too much broth).

Sprinkle green onion and fried shallots. The noodles is ready, Enjoy!.

Dine what you want at your home, and HappyCooking 👩‍🍳❤️.

If you've never tried Indonesian food, this is a great one. I know the ingredient list looks a little daunting, but most of those ingredients get thrown into a food processor and ground to a pulp, so it's really not that. This Indonesian Chicken Curry, known as Ayam Woku Kemangi, is a quick and easy recipe. It's a dry-ish curry and is just bursting with the scents of the herbs and aromatics used in cooking it. It can be spicy, depending on what chillies you use, and the lemongrass and ginger lend a sweet, citrusy and.

So that's going to wrap it up with this exceptional food ground chicken curry noodles (indonesian mie ayam) recipe. Thank you very much for reading. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

#recipesfood

[wanderbitesbybobbie]

Where to get authentic Malaysian Laksa in Metro Manila

Laksa is one of the most well-known dishes in South East Asian Cuisines. It is a very rich soup dish which usually consist of dried chilies, lemongrass, shallots, galangal, turmeric, dried shrimp, shrimp paste, and coconut milk. It is usually served with fish cakes, wheat noodles or vermicelli, prawns or fish, or any kind of meat. In Malaysia, the Malacca Laksa is said to have been introduced by the Peranakan Chinese Malay in Malacca.

Now that the rainy days have come, the cravings for rich soup dishes have intensified. Well, not all of us can afford a quick trip to Malaysia or Singapore to have a bowl of authentic Laksa from which it came from. Sometimes, all we have to do is to search around the Metro and find that dish to transport us to these places.

Good thing the number one Laksa in Malaysia is finally in the Philippines, yes, you heard it right! Limapulo Philippines is now open to serve us and satiate our Laksa cravings!

LIMAPULO PH AND PRESERVING THE CULTURAL HERITAGE OF BABA NYONYA

Malaysia is a country that prides itself as a food haven, the Baba Nyonya cookery is a gem not to be missed. At Limapulo, their mission is to satisfy those yearnings for a Peranakan escape with a feast of intriguing flavors. And now that they have branched out in Metro Manila, we are lucky to be able to have all these goodness delivered to us right at our doorsteps. We should be able to see these delicate culinary treasures as Limapulo takes pride in serving their guest the most authentic yet reasonably-priced traditional Peranakan fare.

BEST CURRY LAKSA AND THE MENU

Limapulo’s most celebrated dish is the award-winning Nyonya Laksa. Because it is just so good, people judged it as the Best Curry Laksa in the prestigious “The Star People’s Food Awards”, gained a Certificate of Excellence from Trip Advisor in 2016, 2017, and 2018, Top 10 Best Experience in the World by Lonely Planet, and Air Asia’s 10 Best Noodles in Asia.

Now, we can have this award-winning Laksa delivered to us through Limapulo PH, situated in the Food Hall of Mall of Asia, Pasay City.

Crispy Pork – can’t get enough of this. Crispy Pork Skin that cracks in every bite and that melt-in-the-mouth tenderness of the pork.

Limapulo PH not only boast of their award-winning Laksa, but they also have a wide array of dishes that would definitely take you to a quick trip to Kuala Lumpur in a bit (or shall I say in a bite).

  At very reasonable prices, one can order a bowl of Nyonya Laksa at P199 ($5.60 AUD). A simple food review article like this can never justify how good it is.

Limapulo PH: Beef Rendang

Limapulo’s Menu also offers Crispy Pork, Nasi Lemak with Curry Chicken, Pong Teh Pork, authentic Beef Rendang (which is just so tender and absolutely a must-try), and an assortment of Nyonya Balls.

The three layer tea is a particularly refreshing beverage. Also known as Teh C Peng, it is a popular drink among the locals of Kuala Lumpur and Singapore.

SAFETY PRECAUTIONS: While all these can be ordered through Food Delivery Apps, the best experience is still to dine in their restaurant. However, given the current pandemic circumstances, when everyone is taking precautions outdoors, Limapulo PH assures the safety of their customers. Tables and chairs are sanitized properly and proper distancing are always in place. Upon entering Mall of Asia, people are still required (it’s for our own safety) to wear a mask and a face shield. So please take the necessary health and sanitation protocols at all times.

We’ve had our first dibs on this amazing Japanese-Malaysian Fusion, the Ichiban Laksa.

Ichiban Laksa is made with wheat noodles (“Ichiban Noodles”), nori, tofu, slices of fresh cucumber, bean sprouts, eggs, and practically a cross between a Ramen and a Laksa. This is definitely something to watch out for at Limapulo PH.

Check them out on their Socials!

Facebook: https://www.facebook.com/Limapulo-PH

Instagram: @limapuloph

They deliver via Food Delivery Services: Grab Food, Food Panda, Phonebooky App. They also have a pop-up branch at Car Doctor and The Food Hive, Visayas Ave.

You may contact the following numbers for orders and deliveries:

Visayas Ave Quezon City – 09173041111 (9am – 7pm)

Mall of Asia Pasay City – 09564212411 (10am – 8pm)

TRANSPARENCY: I WILL NEVER RECOMMEND ANYTHING THAT I HAVEN’T PERSONALLY TRIED AND TESTED. EVERYTHING ON THIS ARTICLE/REVIEW ARE MY PERSONAL JUDGMENTS. ALL PRODUCTS/ITEMS HAVE BEEN THOROUGHLY CHECKED OUT BEFORE ANY RECOMMENDATIONS.

FOOD PHOTOS ARE ALL MINE. SUBJECT TO COPYRIGHT.

WOULD YOU LIKE TO COLLABORATE WITH ME?

SHOOT A MESSAGE ON MY FACEBOOK PAGE OR SEND ME AN E-MAIL:

[email protected]

I’D LOVE TO HEAR FROM YOU!

Where to get authentic Malaysian Laksa in Metro Manila was originally published on WanderBitesByBobbie

[asianmeals]

Authentic Rendang Paste - Asian Meals

Indulge in the rich flavors of Indonesia with our Authentic Rendang Paste. Crafted from a blend of aromatic spices and herbs, this paste brings the traditional taste of slow-cooked rendang to your kitchen. Create mouthwatering rendang dishes effortlessly and savor the depth of Southeast Asian cuisine.

#rendang paste #asianmeals

[muntingkusina]

My no fuzz 𝙲𝙷𝙸𝙲𝙺𝙴𝙽 𝚁𝙴𝙽𝙳𝙰𝙽𝙶. Cooked with finely chopped onions, store bought massaman curry paste, peanut butter, coconut milk powder, brown sugar, lime juice. It tasted like an authentic rendang! 😜 . . . #homecookedmeals #goodeats #glutenfree #rendang #nofuzzmeal #simplemeal #mealzdaily https://www.instagram.com/p/CFzerlSF72i/?igshid=3wgz3y7ox0zz

#homecookedmeals #goodeats #glutenfree #rendang #nofuzzmeal #simplemeal #mealzdaily

[diethelp-blog1]

Malaysian Food and Top Ten Must Eats

Eating is a favourite pastime in Malaysia. I don't know if it was a Malaysian who coined the term 'live to eat', but other than visiting the mall, Malaysians eat, eat and eat. In fact, we eat at anytime of the day. Or night. Or even midnight. Yes, there are plenty of 24 hours restaurants called 'mamaks' that cater to our midnight hunger pangs. In fact, the stereotype of a Malaysian is that he eats not just during breakfast, lunch and dinner, but in between as well! This used to be such a problem in civil service that the government had to eliminate brunch time in order to increase productivity!

In fact, in Malaysia, very often people do not say, "How are you?". Instead, they say, "Sudah makan?", which means, "Have you eaten?"

It's not surprising that Malaysia is truly a paradise for food lovers. Being a multi cultural and multi racial society, not only do we have the best food from each culture, cultural integration produces even more types of foods.

Let me introduce to you the cuisines of the three main races in Malaysia- Malay, Chinese and Indian. If you have tried Chinese or Indian food before and think you've tasted it all, think again. Malaysian Chinese and Indian food have adapted to the local palate and have evolved into cuisines of their own. And like other cuisines, there are many regional variations, but here I will give you a general overview.

Malay

Cooking Style

Let's begin with Malay food. Malay cuisine uses many types of fresh aromatic herbs and roots such as lemongrass, ginger, garlic, shallots and chillies. Many of these herbs and roots are native to this region. Spices are also important and they are called 'rempah'. Another important ingredient is coconut milk, which is added to make a dish creamy and rich. There is also a key ingredient called 'belacan', which is a fermented paste made from tiny baby shrimps mixed with salt and chillies.

Typical Meal

You can find Malay food everywhere in Malaysia. A typical meal that you might order is a rice dish with dried anchovies, cucumber, peanuts and a hard boiled egg, together with the meat of your choice, called 'nasi lemak'. The rice is cooked in coconut milk. You might even order plain rice and usually accompanied by three side dishes of your choice, such as chicken, mutton, or beef and a variety of vegetables- all cooked in Malay style. Accompanying your dish, you could have beef soup which is called 'sup lembu'; or mutton soup which is called 'sup kambing' - two very popular Malay soups. To wash it down, you may order a refreshing cordial drink called 'air sirap'; or a cordial drink with condensed milk called 'ais bandung'.

Other Delicacies

Other Malay delicacies include fish mousse, grilled slowly over a fire, called 'otak-otak' and a noodle dish garnished with cucumber, onion, and lettuce served in savoury fish soup called 'laksa'. There are many regional variations of 'laksa', so try one in every state. There is also a Malay salad, which is called 'ulam'; consisting of a combination of fresh aromatic herbs; mint, basil, lemongrass, kaffir lime leaves, turmeric leaves, and raw vegetables like bean sprouts, long green beans, shallots, and cucumber. Instead of Thousand Island dressing, the topping is a combination of salted fish, dried prawns, fish crackers, fried grated coconut, and other savory garnishes.

If you're in Kelantan, which is the north-eastern state of the Peninsula, try this regional dish that serves blue rice with a variety of side dishes, It's called Nasi Kerabu. The blue colour is a result of the cooking process, where certain types of herbs are thrown into the water during the cooking of the rice

Dessert

For dessert, try a bread-like puff with sugar, corn, and coarsely chopped nuts in the middle called 'apam balik'.

Chinese

Cooking Style

Next, we move onto Chinese food. Chinese food is typically considered milder in spiciness, but Chinese cuisine in Malaysia has taken a spicier touch. Chinese cuisine is varied, but in Malaysia the style is generally the Cantonese style of cooking. A common way of cooking is stir fry. Cantonese cuisine balances the yin and the yang, of food, a difficult concept to describe. You may hear people refer to it as the cooling or "heaty" effects of food. For example vegetables, some fruits and soup are considered cooling and meat is considered heaty rice vs roti nutrition facts.

Typical Meal

A typical Chinese meal can be found easily in many restaurants and hawker stalls in Malaysia. You can also go to a 'kopitiam', which is a traditional Chinese cafe. You might order 'economy rice', which has rice and a variety of side dishes. A common practice is to choose three side dishes- one meat, one vegetable and the last, a dish like tofu or egg. You might also order a noodle dish. There are many styles of cooking noodles such as Cantonese or Hokkien style. You can try the fried noodle with eggs, cockles and bean sprouts called 'char kuey tiao', or Chinese noodles with dumplings and roast pork called 'wan tan mee'. You could also order thick noodles fried with black sauce and pork lard called 'hokkien mee'. Chicken rice is also very popular in Malaysia. To wash it down, you could order Chinese tea, or herbal tea.

Other Delicacies

Other delicacies include Chinese spring rolls stuffed with steamed vegetables, bean sprouts, turnip and carrot, called 'popiah'. Another popular dish here is the pork rib soup called 'bak kut the'. The soup is cooked for many hours with garlic, pork ribs and a variety of herbs. Chinese dumplings are also a must-try. They are glutinous rice wrapped in a leaf along with pork, mushrooms, nuts and salted duck egg yolk. if you have heard of 'dim sum' before, you must try the Malaysian version. It is basically an assortment of bite size dishes, including seafood, meat and vegetables. Dim sum is usually eaten in the morning.

Dessert

For dessert, a well-loved Chinese dessert is curdled soy bean milk topped with syrup called 'tao foo fah'.

Indian

Cooking Style

Indian cooking is of course, very spicy and hot. it has also adapted to the local culture to create a new type of cuisine. Most of the Indian food in Malaysia (comes from) from Southern India, but North Indian food is also widely available. Spices are the heart and soul of Indian cooking. Spices like coriander, cumin, turmeric, fennel, cardamom, clove, cinnamon and star anise are widely used.

Typical Meal

Indian food is easily available in Malaysia. For a typical meal, you might want to have rice served on a banana leaf, accompanied by a variety of spicy hot dishes such as mutton, chicken, fish, squid and crabs. Or you might order bread, and there are many types of them. To name a few, thin rice pancakes or 'thosai', fermented rice and dhal or 'vadai', wheat bread or 'chapati', flour bread or 'roti canai'. Or you may also be interested in chicken tandoori- that's chicken slowly grilled in a clay oven.

Other Delicacies

There are 24 hour restaurants open if you're suffering from a midnight hunger pang. Affectionately called 'mamak', they have been institutionalized as a Malaysian icon. Mamaks are run usually by Indian Muslims. If Westerners hang out at bars, Malaysians hang out mamaks. Mamak food is distinct, and a popular drink here is the 'the tarik', or tea with condensed milk. Other popular food you can order in a mamak is the 'maggie goreng', which is fried Maggi instant noodle with eggs, vegetables and meat.

Dessert

For dessert, you may be interested in a sweet dish of rice noodles topped with coconut and coconut palm sugar called 'putu mayam.'

Other Cuisines

There are many other types of cuisines in Malaysia, such as Nyonya cuisine, which is the cooking of the Straits Chinese. Straits Chinese trace their ancestors to Malays and Chinese, and their cooking combines the styles of these two races. I'd recommend a chicken stew cooked with salted soy beans and coconut palm sugar called 'ayam pongteh'; and a chicken dish cooked with nuts from a type of mangrove tree found in Malaysia, which is called 'ayam buah keluak'.

The Portuguese, one of the many colonialists who set foot in Malaysia, left their mark too on local cooking. One (example) is the Devil's Curry, a dish made from vinegar, herbs and nuts and plenty of chilli- hence its name Devil's Curry.

Top Ten Must Eats

Alright. It's now time for the top ten must try foods in Malaysia. As with all cuisines, it is very difficult to compile a list of only ten, especially in Malaysia where there are definitely more than ten foods you must try!

However, if I were to compile a list, it would look like this:

Number One.Nasi lemak. This is the national dish of Malaysia. Nasi lemak literally means 'rice in cream'. There are many regional variations, but the most common ones consist of steamed rice that is cooked with coconut milk and pandan leaves, which is a kind of plant indigenous to this region. Traditionally served on banana leaf, the rice is topped with cucumber slices, dried anchovies, roasted nuts and hard-boiled egg. But the most important ingredient is the 'sambal', a kind of hot spicy sauce made from chilli, pepper and spices. In fact, how delicious a nasi lemak is really depends on how well the 'sambal' is made! Most people will eat nasi lemak accompanied by a dish like chicken, cuttle fish, cockles, beef, or beef rendang which is beef cooked in dried spices, and vegetables.

Number Two. Bak Kut Teh. The name translates into 'meat bone tea'. This Chinese dish is a soup with pork ribs, herbs and garlic cooked for many hours. Other ingredients include mushrooms, internal organs, and dried tofu. Green onions and fried shallots are sometimes added in as well. Bak Kut Teh is served with rice and 'you tiao', which are long fried pieces of dough. Chopped garlic and chilli in soy sauce served in tiny plates often accompany this dish. Chinese tea is a very important part of this dish and is drunk to balance the taste. Try Bak Kut Teh for an authentic Chinese meal.

Number Three. Laksa. Yet another favourite Malaysian dish, laksa has many different regional variations. The more common one is the asam laksa. It is a sour fish- based soup where the main ingredients are shredded fish, usually mackerel, and finely sliced vegetables including cucumbers, onions, red chillis, pineapple, lettuce, mint, and ginger buds. Thick white noodles are then added into the soup. To top it off, a thick sweet shrimp paste is added. Other variations of laksa are Laksa Sarawak, Laksa Penang, Laksa Kedah, Laksa Ipoh, Laksa Kuala Kangsar, Laksa Kari, Laksa Johor, Laksa Kelantan, Laksam, Laksa Lemak and many more.

Number Four. Satay. You might have heard of this one before. It's basically skewered meat served with peanut sauce, cucumber, onions and rice cakes. The choice of meat is varied- you can choose deer meat, rabbit meat and even fish, but the most common are chicken and beef. The marinated meat is skewered on bamboo sticks and grilled over charcoal.

Number Five. Char Kway Teow. It literally means 'stir fried rice cake strips'. Flat rice noodles are fried together with chilli, prawns, cockles, eggs, bean sprouts and vegetables. Sometimes it is fried with pork lard. It also has many regional variations, but the most famous one is the Penang Char Kway Teow.

Number Six. Nasi Kandar. A popular north Malaysia meal that originated in Penang, nasi kandar is widely available. It has rice, and a variety of spicy side dishes to choose from. In fact, it is the spices that make nasi kandar so unique. The dishes are laid like a buffet and you have to point to the side dishes that you want. After you have chosen your side dishes, the waiter will pour a variety of curries onto your plate, and this process is called 'banjir' or 'to flood'. If you can't take spicy food, ask for less curry.

Number Seven. Roti Canai. One of the most (widely consumed foods) in Malaysia, roti canai is a type of flatbread that is available everywhere. It is round and flat, and is eaten with lentil curry called 'dhal'. You can ask for your roti canai to be made in many ways. The more popular variations are: with eggs or roti telur, with banana or roti pisang, made smaller but thicker or roti bom, made thin and flaky like tissue paper or roti tisu. You can even be more adventurous and ask for roti kaya, spread with Malaysian jam made from coconut; or roti Milo, with chocolate powder sprinkled on top. Try a few and find your favourite roti!

Number Eight. Cendol. An all time favourite Malaysian dessert, cendol consists of shaved ice, smooth green rice noodles in chilled coconut milk and coconut palm sugar, or gula Melaka. Sometimes, red beans, glutinous rice and corn are added. If you have a sweet tooth, ask for more gula Melaka, as many Malaysians do!

[thehungrykat1]

Banana Leaf Offers Southeast Asian Favorites for Dine-In and Takeout

It’s good to hear that some restaurants have already opened their branches for dine-in customers while applying the necessary health standards and seating limitations. Despite this, most of us will probably still prefer to dine in the safety of our homes. That is why takeout services will continue to be the usual options for me, especially since Banana Leaf Philippines has already opened most of its branches in Metro Manila for dine-in and takeout.

Banana Leaf Philippines is my go-to restaurant whenever I am craving for some of my Southeast Asian favorites like curries, laksa, cereal prawns, char kway teow, and more. This well-loved restaurant has been serving its specialties to hungry foodies for the past 19 years. They brought the authentic delights of modern Malaysian, Singaporean, Thai, Indian, Vietnamese and Indonesian cuisine to the Philippines in 2001 at very affordable prices. I found out that their SM North EDSA branch had finally reopened a few weeks ago so I decided to order some dishes for takeout.

A lot of their branches have already opened including those in SM Aura, Bonifacio High Street, Greenbelt 3, Rockwell, and more. These are also now open for dine-in guests but with the usual physical distancing rules. I was still hesitant to go for my first dine-in experience during the lockdown so I just had my orders for takeout.

They have a limited Delivery and Takeout Menu during this quarantine period so not all items previously offered are available as of the moment. You can also order from them using food delivery apps like Foodpanda and Grabfood. 

Thankfully, most of my top picks are still on the menu, like the Penang Char Kway Teow (P238) which is one of my favorite dishes to eat in Singapore and Malaysia. It’s very hard to find authentic Char Kway Teow here in Manila but Banana Leaf is always dependable when it comes to these Southeast Asian dishes.

The Nasi Goreng (P238) is a great rice dish that can be a complete meal by itself. This smoky Indonesian fried rice comes filled with meat and vegetables.

But I also suggest to have some plain rice available for their curries. The Malayan Beef Curry with Potatoes (P368) is a deeply aromatic yellow curry with rich and thick savory sauce. The beef is so tender with just a little bit of heat. You will really want to douse some more curry sauce on your rice.

Another rich saucy dish is the Malayan Chicken Curry with Potatoes (P328) which has a lighter but just as flavorful sauce. This is another classic Southeast Asian recipe that will make you go for another round of rice.

My favorite dish at Banana Leaf Philippines is their Stir Fried Oat Prawns in Singaporean Style (P588). These cereal prawns come with a very crunchy coating over the delectable deep-fried prawns. This is a popular dish from Singapore which is so good you can eat the entire prawns from head to tail, skin and all.

The Tilapia Fillet with Assam Sambal Sauce (P388) is another seafood specialty at Banana Leaf Philippines. The crispy fried tilapia is cooked in Malaysian sambal sauce which gives it a sweet and savoury taste.

You can’t go wrong with ordering the Beef Rendang (P328). This spicy, rich, and creamy dish originated from Indonesia but has since been adopted all across Southeast Asia. The tender cuts of beef are so flavorful and the thick sauce really goes well with rice.

With more and more restaurants beginning to open around the Metro, we are beginning to see how the new normal environment will look like in the coming year or so. It’s comforting to know that most of my favorite restaurants are still operating despite the tough setting, so I’m happy to be able to support these brands and establishments as much as I can. Happy lockdown eating everyone and stay safe!

Banana Leaf Philippines

G/F SM City North EDSA, Quezon City

8288-8333

www.bananaleaf.com.ph

www.facebook.com/BananaLeafPH

Instagram: @bananaleafph

#BananaLeaf #BananaLeafph #Food #Restauant #SoutheastAsian #Cuisine

[mitsueki]

Looking for food recommendations? Here's a Mom-approved / Baba/ Nyonya-friendly, relatively authentic and pocket-friendly Penang buffet at @penangplace over at Suntec City! ⁣ ⁣ 📷 It may be a buffet line-up, but the quality and standard is never compromised and has been consistent over the years. My third time here, (courtesy of my mom who requested to return here after her first time trying) as my pre-birthday lunch recently and it was still as good. Swipe RIGHT for more photos and a video of the buffet line-up!⁣ ⁣ 💰Price: fr $25.90++ for weekday buffet lunch. Approx $61 for two! Ala-carte menu is also available if you're not a buffet person!⁣ ⁣ ⭐ Favourites: Penang Char Kway Teow (wokhei flavor 够高 beh), beef Rendang, achar, shrimp paste chicken (SO GOOD), duck soup and that amazin' red bean soup with dried logans where both my mom and I had second helpings!⁣ ⁣ 📍Penang Place⁣ 3 Temasek Boulevard #02-314/315/316 Suntec City Mall West Wing, 038983 (at Penang Place at Suntec City) https://www.instagram.com/p/B2QmPm5HgUUFIFxK9Yxi1SSsNk0F30jas6cYhQ0/?igshid=r1hdfxqlz28e

#02

[its-lifestyle]

As far as looks go, Krung Thep isn’t your garden variety Thai restaurant. Ensconced in the brand new gastronomic enclave of Republik in Damansara Heights, Kuala Lumpur the restaurant has dim lighting, a huge open kitchen and a distinctly trendy vibe that mimics all the enthralling qualities of an upscale nightclub.

The eatery is the brainchild of founder Tan Boon Wy, whose company Wy & Co also runs a number of other F&B outlets, including PS150 as well as Tickets, which is just next door to Krung Thep.

Tan opened Krung Thep a few months ago on the back of a global Asian food trend he had noticed. “What we saw over the last few years globally has been a push for Asian cuisines so we started looking for an Asian concept. Next we felt that in Malaysia, we had never experienced the complexity of regional Thai food. So instead of the usual Thai menu, we experimented on a nose-to-tail concept and complex flavours,” says Tan.

The kitchen is helmed by seasoned Thai chef Piyanat Yowabut, better known as chef Gug, who has a reputation for elevating family-style fare into restaurant meals. Gug’s menu traverses Thailand’s many regions, from north to northeast (Issan), south and central Thailand.

The restaurant is sophisticated with a very modern vibe.

At Krung Thep, all the spice pastes are made the traditional way, using a pestle and mortar while a binchotan (charcoal grill) also plays an important role. There is also a strong focus on authenticity, which is why all the recipes have remained intact, impervious to finicky local tastebuds and predilections.

“We have chosen to stay 100% authentic. In Thailand, the flavours can be very powerful, and while we are wary of this, we carefully select certain dishes which are palatable for Malaysians without compromising how that dish should be traditionally served. As we serve multiple regional dishes, there should be something for everyone,” says Peter Lamb, the restaurant’s general manager.

Gug is a Thai native who ably helms Krung Thep’s kitchen.

Each meal starts with complimentary deep-fried chicken skin, which translates to light, crispy shards laced with hedonism.

Having completed that delicious opener, dig into a plate of Pla Merk Go Lek (RM26) which is essentially grilled baby squid in a southern style curry. The squid is cooked phenomenally well and is so soft and tender, it yields willingly in the mouth with almost no mastication required. The dry curry that coats it is also delightful and has traces of coconut that linger pleasantly on the palate.

Up next, try the Som Dtam (RM24), a dish that originates from northeastern Thailand.

The som dtam is vivacious, tangy and spicy enough to jolt your senses awake.

“It is considered one of the fundamental components of Thai meals in this region. At Krung Thep, our rendition is based on the central Thai version, often referred to as ‘Som Tam Thai’, which includes Sida tomatoes. These tomatoes are imported from Thailand, as they are sourish in nature, and once pounded, they release that addictive tang which is a key characteristic of a delicious Som Dtam,” says Lamb.

Here, Hat Yai green papayas coalesce with long beans, Sida tomatoes, bird’s eye chillies, dried prawns and peanuts in what proves to be a tangy, uplifting affair with textural contrasts and fiery heat lurking in every crevice. If you’re even the tiniest bit sleepy, this offering is likely to perk you right up.

The Tom Yam Pla Insee is the sort of nourishing panacea you’ll be after when you’re feeling down.

If you’re after something served piping hot, you’ll appreciate the nourishing qualities of the Tom Yam Pla Insee (RM38). The clear soup is light, with an overarching sour component and a distinct homemade quality to it. It’s the sort of thing you won’t be able to stop thinking about when you’re having a flu or just feeling in the doldrums, although fair warning – the sourness might not find fans in all diners.

The Gung Orb Woon Sen (RM42) or claypot baked sea prawns, with glass noodles, ginger and green chilli sauce has a very simple, unadorned quality to it. In fact, it’s so simple, it’s like an encounter so uneventful, you’ll forget it as soon as it happened.

The fiery gravy that suffuses each piece of kampung chicken is the reason behind the success of the Pad Ped Gai.

The same cannot be said about the Pad Ped Gai (RM42), a southern style fiery dry curry with Ipoh kampung chicken, green peppercorns, wild ginger and holy basil. The dry curry is inherently spicy and laces every fibre and molecule of the chicken perfectly. It is almost like a Thai version of a dry-style rendang (rendang tok).

Perhaps the star offering on Krung Thep’s menu at the moment is the Phu Gup Goong Pad Gong Garee (RM48) which is essentially Pulau Ketam flower crab, ming prawns, yellow curry powder and coconut milk.

“This is a typical seaside dish that is very popular in restaurants that are located along the coastal areas in Peninsular or southern Thailand. At Krung Thep, we use the flower crab from Pulau Ketam, which we find has a wonderful flavour and the benefit of being fresh and locally sourced,” says Lamb.

Crab and prawn co-mingle harmoniously against the backdrop of a rich, creamy yellow curry in the dish of Phu Gup Goong Pad Gong Garee.

The dish is intoxicatingly good – plump morsels of crab and prawn slathered in a sumptuously creamy, slightly sweet gravy that is extremely endearing and very, very addictive.

Up the luxe quotient of your meal with the Neur Yang Jim Jaew (RM118) or 120-day grain-fed Angus rib eye with a mixed herb salad. The beef has been grilled on the pinchotan, which in turn has yielded an exterior with a lovely crackly crust and an interior that’s still pink and tender. It’s the perfect combination of smoky flavours supplemented by velvety soft meat. The salad on the side meanwhile is fresh and herbaceous, with more pronounced Thai flavours.

It is evident that a lot of time, effort and attention has been poured into getting the dishes at Krung Thep just right. Although portions are not princely (and prices are not cheap), nearly every dish effortlessly captures your attention and continues to captivate your senses long after the meal is over.

Given that the eatery is only a few months old now, Tan says he is in no hurry to expand, although he is keeping an open mind.

“At this stage we are looking to keep it humble with just the one restaurant although should an opportunity arise for us to expand the brand and showcase the depth of Thai flavours, we will consider it,” he says.

Krung Thep Ground floor Republik Jalan Medan Setia 1 Bukit Damansara 50490 Kuala Lumpur Tel: [phone] Open daily: 11.30am to 2.30pm; 5.30pm to 10.30pm

from Food – Star2.com https://ift.tt/2Jet3gS

#Blogger

[cheapeatsnz]

Why you shouldn’t trust user reviews on Zomato, Google or Tripadvisor - Part 1

I believe some of you already have the Zomato and Tripadvisor app. I use Zomato really for looking at menu items and prices. I skip the reviewers or even the star rating on Zomato. Tripadvisor I must admit, I have read the reviews of a particular restaurant and also have looked at the rankings. This is especially handy when going to a country you haven’t been to before, and with no local knowledge of where to eat or drink. Even Google has review and ranking system for hospitality establishments which when you look it up on their search engine or Google maps. The reviews and star ratings on these are handy as well.

So, why shouldn’t you trust the reviews? 

Everyone is a food critic, well not really. What I believe is that you need some experience in culinary cuisine to give criticism. So a user that gives a critique of an Indian restaurant, who hasn’t been to India (or a country where Indian food is on almost every corner), doesn’t cook Indian food and then says that his Butter Chicken isn’t authentic. Seriously? Firstly, I think most foodies know that Butter Chicken doesn’t exist in India. So how authentic is it? Australian chef Adrian Richardson just recently cooked a ‘nasi lemak’ which is a much loved national dish in Malaysia. It was in fact a Nasi Goreng (Fried rice). That blew up on the internet. So would he be the best judge for Asian food. Think not. Or when Masterchef UK judges John Torode and Gregg Wallace critique a cook’s dish saying that the Chicken Rendang wasn’t crispy. That blew up on the internet too and even got a tweet from (then) Malaysia’s Prime Minister Najib. Where am I going with this? You need to be experienced, know the food in which you are passing judgement on. If you’re a successful chef (or past) then you’re critique is warrant but ONLY if you’ve lived and breathed that cuisine.

Manipulation of ratings is also something to look out for. Some restaurants are getting friends and families to give a 5 star rating. How can you tell? Well if they’ve only made 1 review and doesn’t contribute to any other restaurant, then are these ‘reviewers’ really trustworthy? How about sabotaging other restaurants or their competition by giving a 1 star rating when they’ve never eaten there! How about I post on some forum to a random person, that I’ll over them to post negative reviews for a free meal? However I’ve researched this and Zomato has an algorithm to balance positive and negative reviews. 

It’s all the hype - when new restaurants initially join Zomato they get a flurry of 4 and 5 star ratings. After a month or so this tends to drop to a 1 - 3. Which is a human thing isn’t it? People will gravitate to the next latest or greatest restaurant and then the hype subsides. Also the other thing with restaurants is that they lose CONSISTENCY. So important and something that needs to be a big part of their company culture. If the team lose consistency in food and service, and that is when they get killed with their ratings.

Do you agree with this so far? Let me know below. Part 2 of this rant where I talk about Tripadvisor and Google coming soon.

#cheapeats #cheapeatsnz #food #foodcritic #zomato #tripadvisor #rating #restaurant