How about the non-smiling curry laksa chef who’s chewing gum non stop? As I was to find out later, Restaurant 168 is also famous for its curry laksa and curry noodles in addition to its prawn wonton noodles (wantan mee).
Panasonic Lumix GM-1, ISO 200, f6.3, 1/200 sec.
#restaurant168 #pudu #wantonmee #currymee #laksa #chef #gum #blackandwhite #streetphotography
We stopped randomly at Mee Udang Banjir near Kuala Selangor. It is a kind of Malay shrimp gumbo with shells and feet of the prawns included with yellow noodles.
The prawns aren’t exactly galah as advertised, which is giant freshwater prawns but the dish is photogenic and tasty nevertheless . RM 10.50 for the dish with regular size prawns.
Asus ZenFone 3 Image.
#meeudang #noodles #dhrimp #prawns #localfood #kualaselangor #foodphotography
The Korean dish of glass noodles or Tang Hoon (in Hokkien) is pretty delicious, photogenic and affordable for two struggling artists like me and Johnny Ong.. Johnny` was forever helpful, in not only driving me there. but also lifting the noodles with the awkward steel chopsticks for me to photograph.
I placed an American made Litepanels portable light at an angle to make the transparent glass noodles glow a bit. Stir fried glass noodles with vegetables and chicken is known as Jab Chae or sweet potato starch noodles at B Bab the Korean restaurant in Nu Sentral.
Panasonic Lumix GM-1, ISO 250, f4, 1/60 sec.
#foodphotography #bebap #nusentral #mall #lunch #jabchae #glassnoodles #noodles #litepanels #korean
The ‘yin-yang’ version is made with fried ‘kueh teow’ (ricecake strips or Chinese fettuccine) and ‘bee hoon’ (rice vermicelli). A thick broth
cooked with corn starch, eggs, meat and vegetables is poured over the noodles.
I love my vermicelli crispy so I always request they not drown theingredients with too much gravy. At a roadside and village stall, it
is easy to do that. Just speak to the cook or chef directly when ordering.
Olympus OM-D, ISO 800, f4, 1/20 sec.
#foodphotography #noodles #chinesefood #cantonesefried #vermicelli #tbt
The fish biscuit, as it is known in Chinese, is usually made from either the Spanish Mackerel (Ikan Tenggiri) or the Wolf Herring (Ikan Parang).
The latter is also known locally as Saitoh Fish (in Chinese) because of its machete (parang) shape.
Unlike English fish cakes made from cod and potato patty, the Asian fishcake is without batter and uses freshly minced fillet paste mixed with flour.
When well done, the fish cake should not be too oily and possess an aromatic flavour. Under the fried crispy skin is the soft but springy fillet that melts in your mouth.
This is one of the better ones from Restoran Xin Yuen Kee in Kuala Kubu Bahru, famous for its Lor Mee.
Sony Alpha a7R, ISO 1000, f9, 1/80 sec.