Eating Putu & Lato @ Filipino Market, Kota Kinabalu, Sabah

Written by @Lan
(Photos by curiostraveller.com)

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Thought of the day-“Travel is more than the seeing of sights; it is a change that goes on, deep and permanent, in the ideas of living.”-Miriam Beard

In the east part of Sabah, particularly in Semporna, the Bajau people, Putu and Lato are inseparable. Some of them have moved to Kota Kinabalu city bringing along their tradition which includes, Putu and Lato. Both are staple food of theirs, a must in their diet. There’s only one way to know what Putu and Lato tastes like, eat em’! If you are an adventurous person, gastronomically speaking, head to Kota Kinabalu’s Filipino Market. We went. We consumed that Putu and Lato. This is our story, in regard to that particular experience.

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When Memories of Food Are Powerful: Nasi Ayam Cocos by TLC is back and available @ D’Riverside Food Court

Written by @Lan
(Photos by curiostraveller.com)

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Thought of the day-“Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale.”-Elsa Schiaparelli

When we saw the Chef/Owner, we immediately recognized him. He is one of the brothers that run TLC Stall in Anjung Selera. I looked at my Chicken Rice and immediately I realized that it’s the same as what I had more than 12 years ago. It’s not available in their stall at Anjung Selera, but it is here at their other stall, located in the newly opened D’Riverside Food Court, Sadong Jaya, Kota Kinabalu. This entry is about Chicken Rice named as Nasi Ayam Cocos, best seller of TLC in early 2000’s and now it’s back complete with the memories!

Continue reading “When Memories of Food Are Powerful: Nasi Ayam Cocos by TLC is back and available @ D’Riverside Food Court”

Redefining Rempeyek : Crunchy Crackers by RidwanH

Written by @Lan
(Photos by curiostraveller.com)

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Thought of the day-“Part of the secret to success in life is to eat what you like and let the food fight it out inside.”-Mark Twain

Rempeyek is deep-fried savory said to be originated from Java. In Malaysia, it’s widely being made and sold in small to bigger packets. Simply put, a ubiquitous sight of it, everywhere. People of all ages love it. It’s thin with crunchy Peanuts and Anchovies. Amazingly delicious I say, much different from other type of snacks, a bit salty but once you have it, you will crave for more.

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Simple but Yum! Smashed Deep -Fried Marinated Chicken

Written by @Lan
(Photos by curiostraveller.com)

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Thought of the day-“No single food will make or break good health. But the kinds of food you choose day in and day out have a major impact.”-Walter Willet

That moment when I realized, food actually consumes me!

That Deep-Fried Marinated Chicken was presented on a simple plate. The chicken was smashed resembling Ayam Penyet of Indonesia. The sides were 2 kinds of simplified stir-fry vegetables, eggplant and cabbage. The dish, accompanied by a small portion of Shrimp Paste Sambal, generous portion of rice and a bowl of soup. Period. Nothing else. Except for that spoon and fork. What else? Again, nothing except that it’s time to eat. Introducing the Smashed Deep-Fried Marinated Chicken. prepared in a very small stall that concentrated on Chicken Rice at Grace Point Sembulan, Kota Kinabalu, Sabah.

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Gong Gong, Tung Fung Lo, Conch, Laevistrombus Canarium or whatever name you have for it, it’s absolutely delish!

Written by @joehairie
(Photos by curiostraveller.com)

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Thought of the day-“I am on a seafood diet. I see food and I eat it.”

Introducing the Asian version of French’s Escargot. This is Gong Gong, some named it as Tung Fung Lo. The scientific name is Laevistrombus Canarium and the western named it as Conch or rather Dog Conch. The difference between Escargot and Gong Gong? The latter comes from sea. Generally it’s a type of seafood, not something that you pick-up from your own garden. The shell is yellowish-brown in color, with quite thick outer lip. For its ornamental value, people do use the shells as decorations or sort of.  It’s absolutely delish or delicious if you prefer and Sabahans are blessed as the supply of Conch, unlimited.

Continue reading “Gong Gong, Tung Fung Lo, Conch, Laevistrombus Canarium or whatever name you have for it, it’s absolutely delish!”

Marking The Blog’s Anniversary : Our Pick Of 2016 Top 30 Great Food & Dessert in Malaysia (Part 2:Rank 15-1)

Written by @Lan
Photos by curiostraveller.com team members & credited sources

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Thought of the day-“Great food needed more than chefs; it needed gourmet diners.”-Nicole Mones

Part 2 0f 2 (Rank #15-#1)

There are just too many restaurants and even stalls in Malaysia that offers amazing food & dessert. Some restaurants are being independent while some are in groups/chains, not to mention restaurants that being in hotels/resorts. Food stalls on the other hand are owned by independent owners and in many sizes. There is actually no exact standard to universally and precisely rank these food outlets in terms of the overall quality in food & dessert. Food hunters normally will have to depend on some experiences and recommendations by food writers/bloggers. This is a guide, our recommendation for all of you to find some great and food & desserts in Malaysia.

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Marking The Blog’s Anniversary : Our Pick Of 2016 Top 30 Great Food & Dessert in Malaysia (Part 1:Rank 30-16)

Written by @Lan
Photos by curiostraveller.com team members & credited sources

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Thought of the day-“Food is a great way of communicating.”-Jan Karon

Part 1 0f 2 (Rank #30-#16)

There are just too many restaurants and even stalls in Malaysia that offers amazing food & dessert. Some restaurants are being independent while some are in groups/chains, not to mention restaurants that being in hotels/resorts. Food stalls on the other hand are owned by independent owners and in many sizes. There is actually no exact standard to universally and precisely rank these food outlets in terms of the overall quality in food & dessert. Food hunters normally will have to depend on some experiences and recommendations by food writers/bloggers. This is a guide, our recommendation for all of you to find some great and food & desserts in Malaysia.

Continue reading “Marking The Blog’s Anniversary : Our Pick Of 2016 Top 30 Great Food & Dessert in Malaysia (Part 1:Rank 30-16)”

The Colors of Indonesian Nasi Padang

Written by @Lan
Photos by curiostraveller.com team members

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Thought of the day-“The only thing that I like better than talking about food is eating.”-John Walters

One long table, 2 diners, more than 20 dishes and at least 5 kinds of Sambal (hot/spicy sauce). If that’s not enough, there were 3 staffs monitoring the table, looking for more empty space to offer more dishes. Each dish presented in different texture, color and taste. That striking red sambal chili was kind of a warning for me not to consume it but then Asians can’t live without sambal. This is Nasi Padang, padangnese can’t live without it, it’s their ‘trademark’, we are pretty sure of that.

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