Kuala Lumpur - Nasi Kandar Pelita

On our previous visit to KL, Nasi Kandar Pelita was one of our favorite places. Since our hotel was within easy walking distance, we visited again twice this time.

Pelita has multiple stations, but the most important one is the Nasi Kandar station. Here you order a plate of rice and pick what toppings you would like.

It was late on our arrival day in KL and we didn't want to overeat, so we shared a plate with a couple of pieces of lamb rendang. We also got it "banjir" style - with a little bit of gravy added from each of the dishes.

Most other dishes are ordered from your table. We ordered a naan bread - which they make in the tandoor oven in the back.

On our second visit, we also were not super hungry, so we decided to go with a couple of dosas.

We got one plain dosa, and one onion dosa. The plain was perfect - super thin and crispy. The onion dosa didn't have much noticable onioniness going on, and it was folded over and thicker - more like an uttapam. We much prefered the plain one.

Both dosas came with a very nice dahl, and what I think was a slightly cococut-flavored raita. We also couldn't resist getting a chunk of lamb from the nasi kandar counter.

Every time we've visited Nasi Kandar Pelita it has been pleasantly busy, but not super packed. It remains a favorite place of ours.

Kuala Lumpur - Nasi Kandar Pelita

The term Nasi Kandar has an origin involving the historical selling of rice dishes. Currently, it embodies a heady fusion of Indian and Malay food.

Nasi Kandar Pelita is a chain of restaurants, one of which is conveniently located in the center of Kuala Lumpur. It is a large, bustling food mecca and we enjoyed two dinners there.



We arrived on our first rainy evening in Kuala Lumpur a bit overwhelmed. Helped by a friendly waiter, we ordered from our table. A Roti Canai, a Chicken Biryani set, squid, and of course Nasi Kandar rice.



Our first introduction to Malaysian Roti Canai was very good, with nice layers of bread/pastry to soak up the variety of sauces.



The chicken biryani was tasty, as was the squid.



But the heart of the meal was definitely the nasi kandar rice - mostly because of the sauce. The rice here typically comes with a mixture of the cooking sauces of the various supplemental dishes. On our first visit, they brought the mixture of sauces in a dish to our table:



The sauce spooned over the rice was very, very good.



On another evening, we were more organized, and bellied up to the counter to pick out individual add-ons to our rice - fried chicken and and braised mutton, along with some greens and the necessary complement of sauces.



We also got a Masala Dosa, which was tasty and filling.



Even with two visits, I feel like we only scratched the surface here.



Nestled under the the iconic Petronas Twin Towers, Nasi Kandar Pelita is definitely a conveniently located spot.

Singapore - Selera Rasa Nasi Lemak and Naan at Pak Kashmiri Delights

It was our last full day in Singapore and we had not yet had nasi lemak. This situation needed to be rectified, so we headed out to Adam Road Food Centre.



The food centre had a nice, laid back atmosphere. It was reasonably quiet apart from our destination, the Seleara Rasa stall, which had a good-sized line. It didn't initially seem that bad, but it turned out that many people in line were ordering multiple (or a dozen) meals to take away.



It took the better part of a half-hour to get food, but it was worth the wait. Sherry got a set that included a fried chicken wing, coconut rice, egg, little fried fish, cucumber and a sambal sauce.

I got the "Royal Rumble", which included pretty much one of everything - it added a fried fish and otak-otak (fish paste steamed in a banana leaf). The fried fish was nothing special, but we really enjoyed trying the otak-otak.



A little later we found ourselves in need of a little something to eat, so we headed out to Tekka Centre (yes, for the third time).



I was craving naan, and Pak Kashmiri Delights delivered:



Along with the naan, we had a little bowl of mutton curry. It was quite good, but really we just wanted it to dip our naan in. Yum.

Hong Kong - Street Food in Kowloon

Hong Kong is a great place for street food. If you like eating tasty treats on a stick, you will not be disappointed. You can find street food most anywhere, but the largest density is probably in Kowloon at night.



We purchased the fried tofu above from a bustling stall a few blocks southwest of the Ladies' Market.



The outside of the tofu was crispy, the inside soft and it came with a nice spicy sauce.

Walking down farther south to the Temple Street Night Market, we had our first stick of curried fish balls:



Spicy and delicious.



Not in Kowloon this time, but just outside the Tin Hau MTR station, we had the street version of cheung fan - rolled rice noodles:



I wasn't a big fan of the sauces (too sweet), but I liked the texture of the rolls. The guy running the stall was quite the character:



We found ourselves back in Kowloon again at the tail end of our trip. Near the Mong Kok MTR stop, at the corner of Mong Kok Road and Tung Choi Street are a number of very busy street food vendors.



We got a little bowl of shiumai, which were pretty good but basically shiumai-shaped fish balls.



Just down the street was a guy grilling up skewers of various meats.



Unable to resist meat-on-a-stick, we had two lamb skewers. They were lovely - tender and full of flavor.



We still needed a little snack, so we got some fried chicken bites from one of the ubiquitous Hot Star stands. Crispy, and coated with some chili and five-spice flavor.



We rounded out the evening with soft-serve ice cream when we succumbed to the lure of a Mobile Softee truck.

Ten recipes of ours that you should make right now

This blog is almost six (!!) years old now, and we've posted quite a few recipes along the way. Here are ten of our favorites.

Go make them right now!


Lamb Rogan Josh


While Chicken Pathia is the most popular of our reverse-engineered Indian takeaway recipes, Lamb Rogan Josh is probably the one we like the best.


Pancetta Tesa


Making your own Pancetta is super easy, and doesn't require any special equipment. The rolled version is a bit more involved, but still quite manageable. Using pretty much the same technique and then smoking it afterward will get you your own Homemade Bacon.


Taco Shop Hot Sauce


We use this hot sauce almost every day - particularly at breakfast. You should, too. The green stuff is pretty darn good as well.


Cream Cheese


Cream cheese is one of the easiest cheeses you can make. Infinitely better than the store-bought stuff.


Zesty Dill Pickles


We haven't bought a jar since we started making these simple refrigerator pickles. Our version is modeled after the taste of Vlasic Zesty Dills - twangy and spicy.


Smoked Almonds


Smoked almonds are quite possibly the perfect snack food. Once you start eating them it is very, very difficult to stop.


Chile-Lime Chicken


The salty earthiness of the soy-based marinade for this chicken works so well with the acidity and chile heat from the dipping sauce.


Fish with Spicy Lentils


"Spicy" here refers to complex, intense flavors, rather than heat. It is impossible to adequately describe how delicious the lentil base for this dish is.


Cochinita Pibil


Cochinita Pibil is pork with a complexly flavored achiote marinade, cooked in banana leaves. Pure Yucatán flavor.


Chori-Migas


We first had chori-migas on a trip to Austin, and they've been a breakfast favorite ever since.

So, there you go - ten of our favorite recipes. Go make them right now!

California Kebab & Beer Garden

Now that California Kebab and Beer Garden has been open for a year, I guess it is time we let the secret out.

Great beer selection, beers brewed in house (under the name "Amplified Ales"), good food and a comfy outdoor patio with an ocean view - what's not to like? Ever since they opened in our neighborhood of Pacific Beach, they've been our go-to spot.

Their house beers have been consistently good - particularly the Electrocution IPA.



The food is really tasty as well, and different from what you typically get in other craft-beer-centric spots. As you might suspect from their name, the menu is kebab-centric. Our favorite is the lamb doner. It is really good as a sandwich on pita, but we especially like it made into a salad:



Our favorite sides are their falafel and zucchini:



If you are looking for something over the top, look no further than the doner fries:



In addition to local craft beers, they also usually have a few lower-alcohol German beers on tap. On Wednesday nights they serve them in liter steins for five bucks - a nice way to enjoy a relaxed evening.



The sunset view from the patio does not suck:



California Kebab is located at the South end of the second level of the Promenade - in the spot that once was Da Kine's Plate Lunches.

California Kebab & Beer Garden
4150 Mission Blvd #208
San Diego, CA
858-270-5222