Kuala Lumpur: cooking class, a walk in the park, and ladyfingers for dinner

Kuala Lumpur is the largest city in Malaysia with just over 2 million residents. Relative to other large SE Asian cities like Bangkok and Jakarta, Kuala Lumpur is a relatively young city. It was established first because of trade from tin mining in the area. In the early 1900s, rubber took over as the leading industry of the area. Malaysia got its independence from the British in 1957 with Kuala Lumpur as its capital. Speaking of the British, Kuala Lumpur is the birthplace of hashing. In 1938, a group of Brits here formed a running/drinking club. WWII stopped it for a while, but these hashing clubs took off again in the late 1940s from here. "A drinking club with a running problem" is their slogan and beer consumption is traditional at the end of their non-competitive runs. My daughter Robin participates in hashing in New Jersey.

We neither ran nor consumed beer at our cooking class yesterday, but we did learn and eat. Our instructor, Renee, had us prepare rice with coconut milk, lemon grass, pandan and other seasonings and get it started in the rice cooker for the base of our nasi lemak.

We then prepared our dessert, onde-onde, a soft chewy dough with a brown sugar center. Made with glutinous rice flour, these tasty treats reminded me of mocchi. We made the dough, rolled it into small balls and filled them, then boiled them for 3 minutes or so and rolled them in coconut flakes. 

Our main meal item was nasi lemak, Malasia's national dish. We next made the sambal. Because we made our own portions, we were able to adjust the heat level. Renee had done two steps of the sambal preparation already, pureeing the garlic/shallot mixture and soaking and pureeing the chili pepper/onion mixture. We sauteed these two mixtures with a few other ingredients to compete our sambal.

With the coconut/pandan/lemon grass flavored rice cooked and our sambal prepared, we put together the dish. I went for presentation.

Phillip had a tough time getting his hard-boiled egg sliced!

Our nasi lemak was delicious! Phillip even ate the fried anchovies as they were more crunchy than fishy. We moved on to masala chai tea and another tea. Having made chai tea at home from scratch, I could identify all the spices that Renee was using. Phillip enjoyed adding the sweetened condensed milk.

Our cooking class was a morning activity. That afternoon, we did two loads of laundry. Our hotel had self-service washers and dryers in a room off of the parking garage. Not air conditioned like our Manila hotel's laundry area, but the room did have a fan, and the machines were very new. 

Our next foray out and about around Kuala Lumpur was a trek to KLCC (Kuala Lumpur Convention Center) Park this morning and a nice view of the Petronis Twin Towers. The distance was just over 1 km, a really easy walk. We were fortunate to find the overhead walkway so we didn't have to wait for the lights to change at the street-level crosswalks.

The Petronis Twin Towers were built in 1998 and until 2004, they were the tallest buildings in the world. Not being a fan of heights, I had no desire to go to the glass Sky Bridge, the 170-meter-high bridge that joins the two towers. 

We enjoyed the stroll around KLCC Park. We weren't sure if the dirt washed away or the tree roots grew above the dirt, but this was interesting.

We saw lilies, bougainvillea, and other flowers and shrubs in bloom, but this one really caught our attention. 

The park had several ponds, including this one with a whale and a dolphin statue. 

Another pond was called Symphony Lake because it had a fountain that sent up the dancing watersprays on the half hour for ten minutes. During the evening, music is played and lights illuminate the moving water jets.

This evening, we waited until dusk to go find dinner so that we could check out Jalong Alor, one of the famous evening street food vendor areas. 

We went at about 6:30 pm, walked the four-block length and decided on a restaurant. We wanted to sit and eat, so we didn't just get items from vendors. The street was closed to vehicles with restaurants on one side extending their seating areas out into the street and food vendors, without seating, on the other side. We selected a restaurant, sat down and ordered. The freshly cooked food came quickly:

Ladyfingers, known to us as okra, sauteed with sambal

chicken and beef satay with peanut sauce

nasi goreng with seafood (shrimp and calamari)

The peanut sauce for the satay was sweet, not spicy and the beef and chicken had been brushed with a sweet glaze before being grilled. The okra was perfectly cooked to the tenderness/crunchiness of the fresh okra cooked on the grill when we had the ranch. Phillip enjoyed his rice dish and said it had plenty of seafood pieces and it didn't taste fishy.  

By popular demand: FOOD photos, including gudeg, cendol, and snake fruit

Today, a strictly food and drink post with photos of new foods we have had from Indonesia, Singapore, and Malaysia. I begin with something unusual, a food that I did not like. In Jakarta, I ordered a rice dish that came with a salted egg. I learned that I am not a fan of the white part of this hard-boiled egg. Salted eggs are served with a noticeable number of dishes but are usually an add-on. I won't be adding it on! The yolk tasted like grainy aged cheese, but the white part was totally grainy, chalky and too salty. 

We usually have snacks and this is a display of the snacks we bought in Cirebon. Two kinds of peanuts (different seasonings) and cassava chips. More cassava chips to be found than potato chips, but the flavor is very similar. I bought these cassava chips because they were truffle flavored.

In Yogyakarta, we had a buffet dinner of traditional Indonesian food as part of our Ramayana Ballet experience. For the first time, I ate snake fruit. I had seen it on the breakfast buffet at our hotels but did not know what it was. I asked a waiter at the buffet, and he showed me how to peel it and eat it. The three sections that came from a snake fruit are on the plate with some papaya and pineapple. The snake fruit sections look like jackfruit sections, same color and large seed, and taste a bit like jackfruit, but are not nearly as good. I would eat snake fruit again, but I won't search for it like I do for jackfruit.

The next plate includes some of the main items from the Ballet buffet. Satay (meat on a stick), acar (the sliced veggies in the middle, a kind of relish), rice wrapped in a banana leaf (the dark green triangle on left), sauteed vegetables, fried tofu (the light brown chunk), and an egg roll with spicy sauce. Some of the sauces are truly spicy and some are flavorful spicy. Since I don't know Indonesian, it is always a roll of the dice whether any sauce I get is truly spicy or just flavorful!

This is gudeg, a common breakfast food specifically popular in Yogyakarta. At our hotel, a staff member was on hand at the breakfast buffet to show non-locals how to prepare the gudeg and what the ingredients are. Rice is the base. Curry chicken (bone-in), cooked coconut meat, a brown egg (soy sauce colored, much better than salt egg), tempeh (a soybean product just to the right of the brown egg half), and the main ingredient, stewed unripe jackfruit (the brown stuff that looks, and tastes, like pulled pork). I liked it and had it for breakfast several times at our Yogyakarta hotel.

I ate Pandang chicken in Yogyakarta. The chicken was tasty, but I was wary of the red sauce in the bowl. It was not tomato soup. It was a spicy sauce that I was able to eat with rice to tone down the spiciness. And that is a Balihai beer in the upper left corner of the photo.

In Singapore, we ate dinner in Chinatown one day. In the same vendor area as the chicken feet restaurant, we selected a stall restaurant that already had local people eating there. This is a portion of the menu board we used to select our meal. 

Phillip chose #43 sweet and sour pork (it was just like USA sweet and sour pork) and I chose #2, garlic water spinach and #26, twice cooked pork. The menu picture did not show that my pork would have vegetables, and I do like sauteed water spinach. When served, my dish did have vegetables, so I had plenty to eat and could not finish the portions. 

One of our earlier hotel's reception areas had a purple juice as a welcome drink for the guests. Our hotel in Malacca had that delicious purple juice every day for breakfast! It is butterfly pea lemonade. The butterfly pea is a popular creeper plant whose flowers are harvested to color rice and made drinks, usually tea or lemonade.

I had my first serving of cendol (pronounced chen-doll), a traditional SE Asian dessert. I will be having more of these! Not too sweet because of the coconut milk flavored with pandan leaves. The key ingredient in cendol is the green jelly (looks like green worms or green beans in the photo), made with rice flour, pandan juice, and other ingredients. You can't see them, but my order also had red beans. Shaved ice in the bottom of the bowl. And extra to a regular cendol order, I had mine with ice cream.

At the same time, both from a vendor on the Dutch Square in Malacca, Phillip ordered a Wells family favorite, a mango shake. His also had ice cream added as an extra ingredient. One of the best mango shakes he's had, he said. Almost every mango shake he has is the best one ever! 

And the final food picture to catch up on our gastronomical adventures, my dinner last night in Kuala Lumpur, maggi goreng ayam. I am learning some of the food-related words... ayam is chicken, goreng means fried, nasi is rice and maggi is a particular instant noodle (kinda like Ramen noodles). 

On the right side of the above plate is a calamansi, a small citrus fruit that has been on our plates from the Philippines to here, squeezed just like a lemon wedge would be at home to add citrusy zing to foods. Now you've seen some of the food we have eaten and drinks we have drunk! Tomorrow, we have a Malaysian cooking class.