Thanis Lim

All Rounder Chef and Food Journalist

Malacca: Satay Celut CAPITOL

Malacca is famous for it's Formosa but I tell you - if you ask Malaysians what you must not miss in Malacca, it would be there famous "Satay Celut". It's a very unique way of eating satays.

As you can see, the restaurant is full when I got there and already got people queuing up already, it just opened for less than 15 minutes already so full! I decided to let my friends queue while I sneak in for previews of what to expect~~ Nyum!

Basically you got all different types of food on sticks to choose from. The ones on sticks cost RM0.50 per stick.

As you see, there are some stuff that's on plates, those costs more but I didn't really bother much about the cost. It won't be expensive.

Now here's the interesting part, see the steamboat like stuff in the middle of the table? Looks like they are dipping the satay sticks into the sauce.

It is a steamboat style concept but they use a satay sauce with their special blend of spices.

My friend then called me and let me know we finally got table - I noticed there's still a long queue.

While waiting for the satay sauce to be ready, I've already selected lotsa stuff to dip into the hot satay sauce to cook. Yum...

They had not stirred in the spices yet so have to wait a bit ...

So I decided to take a picture of the other table.. notice the gas tank next to you - better not smoke ah for safety purposes - what better way to discourage indoor smoking ^_^

I ordered young coconut drink to cool myself in this hot weather - after a long walk around Malacca, this is one refreshing beverage with an Ommmpph~~

Start cooking!!

Look at that~~ !

Would you look at that prawn - yum~ absorbs the flavours of the satay sauce~~ hmm...

Nyum~ sorry for not taking enough pictures of the food but I was too busy eating and didn't want to dirty my digicam. It's not a posh place after all ;)

After we finished eating and paid the bill, look outside and you can see an even longer queue, so happening la this place, I can understand la. Cheap, good and tasty. Queue one hour also people willing to queue. A lot of people come from around the world to eat at this place.

Ok - I admit I can be a pig cos even after eating the whole day and eating at Satay Celut - I still got space to go pasar malam to hunt for food - of course la! If don't eat today, dunno when can come here to eat again le! Must go all out! Grrzz. Here is a picture of the famous Nyonya Bah Chang(Rice Dumpling). Malacca is famous for Nyonya cuisine.

I placed my Nyonya dumpling on my plate of oyster omelet which is equally enticing. Notice that it has a blue colour dye on the dumpling. It is actually made from a blue flower found in Malacca.

The dumpling has a slight spicy and sweet meat filling which is a unique and tasty experience. One of the things you must try in Malacca as well.

After all that, still got space for dessert - bought this peanut coated kuih from some uncle's stall in the pasar malam. Hee hee...

An interesting thing happened while driving back from Malacca to KL. I actually saw a car in front of me that has the same number as the car I drove in Brunei, 2688! What a coincidence! Anyway, that was a super long post - I hope you'll get the chance to visit Malacca and try their famous Satay Celut and Pasar Malam.


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Oodles of Noodles

I finally bought a pasta machine the other day so I can finally make my own spaghetti of fettuccine. Why make fresh ones when you can get the dried ones for cheap? Well - the thing is, there's a big difference in terms of texture and taste when it comes to using fresh pasta. Fresh Pasta is not cheap - they can come as expensive as $9 for just 500g of noodles yet people still buy them for cooking because they taste a lot better. I decided to buy one so I can make my own pasta and once I get the hang of it - make coloured or flavoured pasta! ;)

The machine is not that expensive. I got mine at only $17.50 at Hua Ho Bunut Supermarket.

I forgot to take the picture of the noodle dough - my hands were too floury at that time to take photos anyway ;)

The cutter enables you to cut different thickness and whether you want flat or round noodles. You can see from the different types of noodles I made.

Round noodles

Flat noodles

Mum made the sauce and used the noodles to make Kolomee.

What I love about this is the texture of the noodles. It seems to have a more springy bouncy texture. Yum!

Also made Kolo Mee Poh

I can't wait to try tossing these fettuccine with spaghetti sauce or cream sauce though ;)

Mum used some of the thinner noodles to make soup noodles. Yum~~

Now here's the recipe:

2 cups flour
1/2 teaspoon salt
1 tablespoon water
3 eggs


Mix all ingredients with fork in large bowl. It's easier to make a well using the dry ingredients, then add the eggs and water in centre of the well. Then slowly stir in the flour.

Add more liquid if dough is too flaky (add drop by drop, be careful not to add too much liquid) or add flour if dough is too sticky and workable.

Place on floured board and knead until smooth. Rest for at least 30 mins but if can rest covered for 1 hour.

Divide into 3 portions and roll each one thin.

Sprinkle each sheet lightly with flour. Cut into strips. Let strips dry slightly before cooking.

More recipes to come: Udon noodles, Squid Ink Noodles, Tomato Noodles, Wheatgrass Noodles, GreenTea Noodles and Pink Noodles! Also expect to see chocolate noodles too. Stay tuned.


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Mid Autumn Festival at the Temple in Bandar

I know it's quite late to post this but here are some pictures from the Mid Autumn Festival celebrations at the Bandar Temple. Out of topic from my blog, but I must share pictures of those beautiful lanterns. Too bad I came a bit late and missed most of the lanterns. Click on the photos to get a clear view of the beautiful lanterns. It makes a big difference :)

The lanterns are made by students apparently but of course with help from adults. They are very creative and it's great to see beautiful handmade lanterns.

Pirate ship! That must had taken a huge amount of work to make.

Notice a Winnie the Pooh lantern? Seriously cute.

A rooster and a parrot.

There are many more lanterns and I regret not taking more pictures. Maybe next year I will come earlier and take more photos.

Traditional Chinese Show. It's even got subtitles on the side so the audience can understand what they are saying despite the noisy atmosphere but I didn't snap the pictures of the machines!

A nice blend of traditional costumes don't you think?


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Lunch at Shikai Restaurant in Batu Bersurat

Shikai boasts one of the best roasted duck in Brunei and the best thing is that it's halal so everyone in Brunei can enjoy their famous roasted duck. They also have a variety of other tasty dishes.

Usually it's common to order crispy deep fried noodles with sauce (cantonese style fried noodles or crispy noodles) but this is something new to me, crispy deep fried kway teow - I really liked the texture of the rice noodles(kway teow) and this is one thing you must try in this restaurant.

Of course - how can you eat at Shikai without trying their roasted duck? We ordered half a Pi Par Duck and they did not disappoint. Crispy skin and succulent duck meat. Hmm....

This is the Kwai Fei Tofu, which translates to Empress Bean Curd. It's tofu that's home made (or restaurant made by them), fried to a crisp on the outside yet has a nice firm jelly texture inside. It's served with minced chicken and salted fish sauce.

The next is a vegetarian dish called Lo Han Chai (Lo Han's vegetarian dish).

We also ordered their black pepper beef. Nicely done - good texture that is not seen in many restaurants who tend to have tough texture.

I like crispy stuff (in fact I used the word a lot of times in this post). Deep fried sotong is one of my favourite things to eat and Shikai's one is good as well.

Overall, it was a pleasant experience and the food was satisfying. Of course, be prepared to wait for your food as during the rush hour, food can be quite slow to arrive but your patience will be rewarded. Give this restaurant a try! You won't be disappointed.


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