Taiwan Street Snacks in Malaysia
is famous for their street food snacks and I have seen many times in tv food
shows that one of popular Taiwan street snacks happens to be the giant whole
squid that is deep fried and also served in many other various flavours. And
yet, I have not tasted one till recently.
friend recommended that I try Takio
Ikayaki at Berjaya Time Sqare recently. Takio Ikayaki is a popular franchaise that sells Taiwanese street
snack focusing on the giant squid and stuffed fresh squid with Spanish seafood
baked rice. Takio is highly popular
all over Taiwan, Japan, Hong Kong, Macau, Shanghai and Guangzhou while it only
started in Malaysia in 2011. In fact, it is the only Taiwan chain in Malaysia
selling this specialty Taiwan seafood street food.
Takio Ikayaki takes on the kiosk structure and
has kiosk in Klang Valley, Penang and Perak currently. Since their speciality
focus on Taiwan street food, most customers do take-away rather than dine-in. I
visited one of their kiosks in Berjaya Times Square with my family one Sunday
and enjoyed a quick snacking by their small dine-in counter beside the kiosk.
checked out their menu and saw offerings of giant squids prepared few ways, BBQ
shrimp and soft shell crab. The menu is small but sufficient in terms of street
food snacks. Located at the 3rd floor in Tiny Taipei, Takio Ikayaki was pretty much bustling
with business as many make quick stops for these gargantuan squids the Sunday
morning that I was there.
are basically five signature snack items at Takio with another two additional options of rice bowl and drinks.
There are also some special sauces available to go with the seafood snacks. We
quickly ordered some Ice Lemon Tea while we waited for our snacks.
was a big tray of fresh squid that was being prepared by the staff and I just
couldn’t help stare in awe. These are like the biggest squids I have ever seen.
another photo of their staff cutting up the giant squid after being cooked.
Besides squid, there is shrimp and soft shell crab too.
first snack arrive, looking pretty delectable since I happen to like squid
tentacles very much, more so than the squid body as I like the chewy texture of
the tentacles. The Golden Squid Head
is perfectly encrusted in a golden crispy batter. Light sprinklings of
seasoning on the tentacles are the unique peppery flavours that most Taiwanese
deep fried food is seasoned with. One gets a strong and robust peppery savory
flavour when munching on these tentacles. This one is very enjoyable for the
price of RM6.50 ala carte.
up, what I came for specifically, was the Deep
Fried 25cm Squid. Not that I was measuring but the size of the giant squid
is mind-boggling at sight. It’s bigger than my hand. There is a lot of crunchy
and chewy textures so be prepare to get some jaw exercise. The flavours echo
the tentacles. One can have these spicy or non-spicy. The body of the squid is
pretty thick and has a good firm bite while the tentacles have more of a chewy
note. It makes good snacking if you are a fan of squid and is priced at RM8.50
each a la carte or RM10.90 each set.
next squid dish was Ikameshi, fresh
squid stuffed with Spanish seafood baked rice, crumbed, deep fried and served
with various sauces. We tried two sauces of Honey Mustard and Chili
Tomato plus a plain Original one
without any sauce.
look like fat tornado or submarine at sight. It’s utterly cute and stuffed to
the max. Out of the three, I like the Honey
Mustard sauce as there is a nice balance of sweet and mustard notes that
went well with the crispy squid and savory rice stuffing. The rice stuffing is
a bit soft for my liking but it is nevertheless pretty much decent when savored
together with the squid and sauce.
Chili Tomato is average with a sweet
and spicy note while the Original
one without sauce was a tad dry. In my opinion, the Ikameshi taste better with sauces. These are RM8.90 a la carte or
RM10.90 as a set.
BBQ Lazy Shrimp was coined that name because one
can eat the whole shrimp without any peeling of its shells. These shrimps are
not big in size and are nicely grilled with a sweet and sticky savory sauce.
did enjoy the flavours of the smoky sauce on the shrimp. The shrimp itself is
also nicely sweet and crunchy. One gets four for RM5.90 a la carte or RM7.90
fifth snack is the Thai Style Soft Shell
Crab, crumbed and deep fried with a drizzle of Thai chili sauce. A whole
piece of soft shell crab goes for RM12.90 each and RM14.90 with set.
a fuller note, there are two rice bowl options of Squid Head Value Bowl and Lazy
Shrimp Value Bowl which has the squid tentacles or BBQ Lazy Shrimp on rice
and served with a spicy soy sauce. These are RM6.50 a la carte or RM8.90 per
set. The set option for all includes a drink available on that day.
make great snacking! The best part is you don’t have to travel all the way to
Taiwan for a taste of the giant squid and stuffed squid, simply check out Takio Ikayaki at any of their outlets…
One City Mall:
B-1A(M)-11, 1A, Mezzanine Floor
Aeon One Utama: Ground
Times Square: 3rd
Sunway Carnival Mall:
Aeon Queensbay: Ground
Aeon Taiping: Ground
Modern and Trendy Fusion Korean Food
love Korean cuisine. The mere mentioned of Korean cuisine immediately gets my adrenalin going at the
thoughts of sizzling barbeque meats on grill pans, spicy Kimchi, assorted
banchans, hot Kimchi soup and seafood pancake! In fact, I confess that I eat
Korean food a few times a month. In addition, my neighborhood is filled with
loads of Korean restaurants. Most of them offer the usual Korean cuisine but
they all do have their own specialties.
Gangnam 88 is one of the Korean restaurants I
often patronized. While most Korean restaurants are more traditional, Gangnam 88 takes Korean cuisine into
our modern world. Serving up Gangnam style dishes, Gangnam 88 also creates a modern design restaurant focusing on all
the famous Korean pop stars in the entertainment world. Walking into Gangnam
88, one will be immediately attracted to stylish interior filled with lots of
wood. Posters of K-Pop stars are placed all over while hanging tvs are playing
Korean music videos. Its loud, its fun and best of all, the place sure smells
Gangnam 88’s menu offers a good sizeable variety
of Korean dishes to cater to everyone. Besides traditional BBQ dishes, Gangnam 88 also offers unique dishes
that are a take on the modern cuisine of today’s times in Korea. A recent visit
to Gangnam 88 at their second outlet in Sunway Giza Mall, I was happy to see
that this outlet has a larger seating capacity and is also very spacious. The
walls are all decked out in K-Pop stars with the most famous one Mr. PSY that literally took the word
Gangnam to new heights.
didn’t go our usual menu route that evening. Instead we opted for dishes we
usually don’t order on the recommendation of the owner. Since I love Kimchi so
much, we decided on a Kimchi stew and more kimchi dishes that are perfect for a
had Korean citrus Soda and my other
half had Milkshake.
banchans arrived, served on colorful
plates. Though the choices are not as many as others, these were decent. I got
my favorite Kimchi and Seaweed. My little one loved the egg coated tofu, little
pancakes and the sausage with crab stick banchan.
These are refillable so ask for more but remember to save room for your main
Kimchi Pork Roll Soup (RM44.80+) was first to arrive. I
really like that Koreans serve all their soups and stews piping hot or on the
portable stove. This one resembles the kimchi ji gae which I love but has added
ingredients like cabbage stuffed pork roll, sliced pork belly, mung bean
noodles, king mushrooms, spring onions and chilies in addition to the usual
kimchi and tofu.
let the pot simmer till its boiling and then lower the heat to let it subside
to a gentle simmer. The staff helped us cut the cabbage rolls into two for
stew is so awesome in my books. Spicy, tangy and piquant, the lightly thick
soup is very comforting and satisfying. I can feel the light burn of spiciness
but that’s what a good kimchi soup is, just enough spicy heat to make one feel
a little sweat. The cabbage pork roll is gorgeously tender and flavourful. The
rest of the ingredients are a perfect combo as well, making it a complete dish
on its own with meat, vegetables and noodle. I enjoyed this dish with rice a
lot. There is something so comforting and homemade about this dish that I could
go on eating them…
have just found a new favorite dish to be added to my Korean favorite dishes!
we had Tofu Kimchi (RM39.80+) which
we were recommended to savor with the Makgeoli
mount of kimchi sautéed with pork is accompanied by long cuts of fresh tofu
sprinkled with black sesame seeds. The kimchi pork has a robust and spicy note
as well. The flavours are intense so the fresh tofu will ease down the spicy,
sweet and savory flavours of the kimchi and pork. I had read somewhere that
this is a famous Korean anju (drinking dish) hence that’s why we had our dish
with the chilled Korean rice wine.
rice wine is pretty potent (in my books) with a good hint of sweetness and
light tang. I like that we were given small gold metal bowls to drink the Makgeoli… makes me feel so Korean for
some reason… lol…
had a non-spicy dish of Carbonara
Chicken (RM39.80+) for my little one. This fusion dish was a take on the
classic Italian dish but this one has chicken and onions cooked in the carbonara
cream sauce. Served on a sizzling platter to keep the creamy dish warm, its not
too bad. It is very creamy and there is a touch of sweetness to the overall flavours.
I like the chicken and onion combination with the cream. My little enjoyed this
since he likes creamy sauce dishes.
also tried the Bap Burger (RM19.90),
a seaweed rice burger stuffed with bits of meat and vegetables with a sweet and
sour sauce. This one is yummy. Simple but I like the rice and seaweed together
with all the rest of the ingredients.
had to order the Korean Potato Noodle
Soup (forgot the price tag for this dish) for my little one because he
prefers noodles over rice. This dish came in cloudy and hearty chicken stock
broth with lots of vegetables, egg and a soft noodle made from potato flour. It’s
simple but I really enjoy the noodles as it is so slippery smooth and soft. My
little one likes this a lot too.
88 strives to be
different. The menu offers lots of fusion and trendy dishes like BBQ, Beer Can
Chicken, Jeongol, Jokbal and other exciting dishes. It’s a fun place to eat and
be seen, especially if you are a Korean fan like me!
No. 2, Jalan PJU 5/14,
PJU5, Kota Damansara
47810 Petaling Jaya,
Business Hour: 10.00am
– 1.00am daily
No. 1-1, Jalan Solaris
3, Solaris Mont Kiara
Off Jalan Duta Kiara,
Mont Kiara, 50480 Kuala Lumpur.
Mon – Thu: 10.00am – 1.00am
Fri – Sun:
10.00am – 6.00pm & 10.00pm – 1.00am
with PHILIPS Airfryer and Pressure Cooker
T’was the week before
Christmas and when I had received an invitation to attend a Christmas Cooking workshop by PHILIPS,
it was like receiving an early Christmas present that had me jumping with joy!
I have always loved to cook besides just eating. Cooking always relaxes me. My
after fruits of labor, when savored by others, always never fail to give me
much satisfaction. To be able to put food on the table to me is a blessing in
many ways. However, having a full-time job, a blogger cum writer and a little
one to take care, time is never my best friend. And so cooking becomes less as
sometimes it can be a long process, of course depending on what you cook.
I have been a loyal
follower of PHILIPS for a while.
After joining two competitions by PHILIPS
and other product, I am very pleased with PHILIPS
cooking gadgets and have found that they are of great help when it comes to
whipping up a meal for my family. They certainly make cooking so much easier,
faster and healthier too. Having also been to their previous workshop here, I was
already as excited as I can be for another sharing cooking workshop, this round
themed ‘Christmas Cooking with PHILIPS and Chef Zam’.
I have met Chef Zam on
several occasions and he was also one of the judges in the last PHILIPS
competition I joined a few months ago. A charismatic chef, Chef Zam is likeable
and funny. Minutes into the workshop held at Silverspoon International College
and every one of us were already at ease and joking with him like we have known
him for ages. The focus of the workshop was recipes sharing session using PHILIPS Airfryer and PHILIPS Electric Pressure Cooker in
preparing several easy and fast recipes for the festive holiday seasons.
The workshop took off
with Chef Zam briefing us our recipes for the day and also going through the
ingredients and overall process. We were set to whip up Ayam Percik, Chicken Risotto, Cretan Kaltsounia and Banana Nutella Spring Roll using both PHILIPS Airfryer and PHILIPS Electric Pressure Cooker. Chef
Zam then proceeds to give us his cooking demo before we all had our own hands
on for the recipes.
Cooking for Chef Zam
is fun, in fact he makes it fun and easy. Of course the PHILIPS electrical cooking appliance is the main reason why cooking
can be fun and easy as well. Here are the recipes and notes that I have taken
down for all four recipes that are just so simple to make for the festive
holiday seasons. I paired up with Kylie
Wenn and her little prince on our hands on session. It was great meeting
her and others…
Who says one can’t
have a Christmas meal with a Malaysian authentic and classic dish of Ayam Percik? It makes a great change
instead of turkey, especially for those who do not have a large party. Plus,
one can always tweak the recipe to a Western inspired chicken once you grab the
basics of using the PHILIPS Airfryer.
Percik varies in
color and flavour depending on the origins of the country. We were told by Chef
Zam that the Kelantan version has a whitish hue as it does not have chilies in
the spices while the Terengganu version has the bright orange red hue due to
the addition of chilies. We are making the Terengganu version in the workshop.
Our Ayam Percik is so juicy and flavourful.
I never thought I can airfry a whole chicken in 30 minutes but I can now with
PHILIPS Airfryer. This is also healthier as I barely used any oil in the
sauce (Ingredients A):
9 cloves of red
1 clove of white
garlic } blended
¼ tbsp of fenugreek
3 lemongrass (serai)
stalks } crushed
the Chicken (Ingredients B):
1 whole chicken (under
1kg to be able to fit into the airfryer)
1 lemongrass (serai)
1. Heat up PHILIPS Air Fryer with the
2. Mix and marinate chicken with
ingredients B for 20 minutes in the fridge.
3. Then, using Philips Air Fryer, bake
chicken for 25 minutes at 180°C. (timing depends on the size of the chicken so
reduce or increase accordingly)
4. For the sauce, sauté blended
ingredients with shrimp paste and chilli pepper until there is a fragrant
smell. Stir evenly before adding water.
5. Add in santan and fenugreek, while
7. Add salt and sugar for taste.
8. Sauté sauce for 20 – 30 minutes over
low heat until thick and color has deepened into a rich orange hue.
9. Once done, pour sauce over baked
chicken and bake for another 10 minutes, and it’s ready to serve.
Percik sauce can also be served poured over the finished chicken or served on
not marinade the chicken more than 30 minutes as it will breakdown the enzymes
of the protein and make the chicken too soft.
every ½ kg chicken, allow 20 to 25 minutes for cooking time.
another version of the sauce, pour in the blended spices together with santan
and a little water and heat up on slow heat till the sauce thickens and the oil
surface. Then add in the rest of the ingredients and seasoned well.
actually ladled the Percik sauce over the chicken, baked it for 10 minutes and
repeat this process one more time for added richness.
We love our rice, or
at least I do, and so when I saw that the next recipe was going to be Chicken Risotto cooked in PHILIPS Pressure Cooker, it sure sounds
easy since I know we can just put in all the ingredients and let the pressure
cooker work its magic.
Though it doesn’t
resemble a risotto fully, the rice is decently delicious. There should be a bit
more liquid just like a risotto. The overall flavours have a comfort note and
the dish is hearty and filled with protein, carb and nutrients from all the ingredients.
It’s an easy one pot wonder dish that can be ready on the table in less than 30
minutes with all the prep and cooking time.
Chicken Risotto Recipe
2 chicken thigh pieces
(diced or sliced into pieces)
1.1 liter vegetable or
chicken stock (else use 1 cube chicken stock & water)
2 cups baby spinach
2 cloves garlic
1 medium onion (finely
700g Swiss brown
1 cup grated Parmesan
Salt and Pepper to season
Basil leaves for
1. Using PHILIPS pressure cooker, heat
up olive oil and 1/3 of the butter.
2. Add chopped garlic and cook for 20
3. Combine chopped onions and cumin
powder and allow to cook for a minute till soft.
4. Add in the chicken to brown it, then
add in mushrooms, followed by rice and stir well.
5. Add in vegetable stock and bring to
6. Close pressure cooker lid, bring it
to pressure and cook on high pressure for 7 minutes.
7. Remove from heat and release the
8. Stir in basil leaves and baby
spinach and cover back the lid to let the greens wilt for a few minutes. The
heat from the rice should cook the greens.
9. Stir in remaining butter and
parmesan cheese and serve.
KALTSOUNIA AND BANANA NUTELLA SPRING ROLL
Desserts are always a
favorite during festive seasons. The following desserts are super easy to make
and uses PHILIPS Airfryer for a
healthier and faster touch. These are sure crowd-pleasers because when we all
tasted them fresh off the airfryer, these were super addictive and gone within
The first dessert is Cretan Kaltsounia, a baked ricotta tart
from Crete, Greece. Chef Zam uses filo pastry instead of tart shells for the
dessert. There are also various fillings available but the more classic one
uses ricotta cheese. The second dessert is Banana
Nutella Spring Roll, another great dessert using only four ingredients.
Banana and chocolate combo always works like a charm.
10 sheets of filo
pastry (cut into a width of 2 to 3 inches)
500g Ricotta cheese or
1. Boiled sugar and cinnamon stick in
water until reduced to a thick consistency. Set aside to chill.
2. To make the filling, mix cheese and
egg with honey until thoroughly mixed. Set aside.
3. Brush each filo pastry sheets with
melted butter generously and layer it with another filo pastry on top. Repeat
this process till you get at least 3 to 4 layers of filo pastry all neatly
brushed and covered with melted butter.
4. Place one table spoon of filling on
each cut pieces of layered filo pastry and fold into a triangle.
5. Repeat the process to used up all
the filo pastry and filling.
6. At this point, one can freeze up the
pastry till it is needed or simply airfry it.
7. Heat up PHILIPS Airfryer at 180
degree celsuis for 5 minutes and airfry the kaltshounia for 8 minutes or until
8. Sprinkle sesame and drizzle with
topping of sugar syrup before serving.
Nutella Spring Roll Recipe
1 package frozen filo
pastry (cut into small square pieces)
6 small banana
(preferably pisang emas, peeled and sliced into half length)
Vanilla ice cream (optional
1. Spread 1 layer of filo pastry on a
damp towel and brush with melted butter.
2. Put another layer of filo pastry on
top of the first layer and repeat the process until 5 to 6 layers.
3. Place one peeled and sliced banana
on it and top with 1 teaspoon each of Nutella and peanut butter.
4. Fold the sides and roll it securely
like a spring toll.
5. Brush with more melted butter all
over the roll and repeat the process until done.
6. Preheat PHILIPS Airfryer at 180
degrees Celsius for 5 minutes.
7. Arrange the rolls in the frying
basket and airfry for 5 to 8 minutes or until golden brown and flaky.
8. Remove the spring rolls and serve
warm with vanilla ice cream.
It was certainly
another fruitful and interesting cooking workshop by PHILIPS. Here are out fruits of labor together with other groups.
photo with Chef ZAM
Thanks to PHILIPS for the Christmas cooking
workshop with Chef Zam! With PHILIPS
Airfryer, I can now roast a chicken in half an hour and make Chicken Risotto in PHILIPS Pressure Cooker faster and easier.