Skewered ๐Ÿข๐Ÿญ๐Ÿก

Skewered ๐Ÿข๐Ÿญ๐Ÿก

Featuring Kouzu (TTDI), Frame Thai, Ara Vietnamese Noodles, Torii (Batai), Mercat Barcelona Gastrobar (Bangsar), Syed Bistro (Bangsar)
Nicholas Ng
Nicholas Ng

Nem nฦฐแป›ng is a grilled Vietnamese sausage made from pork seasoned with minced pork, garlic, fish and sauce.
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The nem nฦฐแป›ng had an intense sweet flavour to it, with punches of pungent garlic. The higher fat to meat ratio makes the skewer extra juicy with bite bursting in your mouth.
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๐Ÿ’ต RM3.00 / stick
๐Ÿ’ซ 5 / 5
#๏ธโƒฃ #FoodForThought #AraVietnameseNoodles
#NemNฦฐแป›ng #NemNuong #VietnameseSkewers #Skewers #Satay #Sate #Kushiyaki
๐Ÿฝ #MalaysianCuisine #VietnameseCuisine #ChineseCuisine #VietnameseFood #StreetFood
๐Ÿ“ท #Foodstagram #Gastronogram #Burpple #BurppleKL
๐Ÿ“#DamansaraJaya #Selangor #Malaysia

2 Likes

Pincho Moruno (Moruno skewers), are tapas consisting of thick cut pork belly slices, marinated with the Moroccan spice ras al hanout. As the south of Spain is tinged with North African and Middle Eastern Mediterranean flavours, this dish is a perfect blend of all that flavour.
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The meat was perfectly cooked, with a nice juicy spicy flavourful bite. The spicy and piquant flavour did well for the thick slabs of perfectly grilled pork belly, leaving you wanting more. This was probably one of the best dishes on the menu, and comes highly recommended.
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For full review visit www.foodforthought.com.my.
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๐Ÿ’ต RM25.00 / portion
๐Ÿ’ซ 5 / 5
#๏ธโƒฃ #FoodForThought #Mercat #MercatBarcelonaGastrobar
#PinchoMurano #Pinchos #Satay #Sate #PorkSatay
๐Ÿฝ #CatalanCuisine #SpanishCuisine #CatalanFood #SpanishFood #StreetFood
๐Ÿ“ท #Foodstagram #Gastronogram #Burpple #BurppleKL
๐Ÿ“#Bangsar #KualaLumpur #Malaysia

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Satay is a traditional Malay dish originating from Indonesian Javanese cuisine made from seasoned skewered meat. Chicken, beef and lamb are the most commonly sold variety, and is seasoned with lemongrass, coriander and chilli powder, but what gives it its colour is actually the key ingredient, turmeric. In Malaysia, satay is cooked over charcoal and served with a side of sliced red onions, cucumber, ketupat (compressed rice), and a sweet peanut sauce for dipping.
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The satay here comes in three varieties, chicken, beef and lamb. The chicken used were from the thighs, cooked perfectly, bouncy to the bite. The were no excess layers of skin, so youโ€™re left with a plump and perfectly cooked skewer. The lamb had a nice aroma to it, and came with a good portion of meat to fat ratio. Hands down one of the best chicken and lamb satay you will find in Kuala Lumpur. Skip the beef.
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๐Ÿ’ต RM1.40 / stick
๐Ÿ’ซ 5/5
#๏ธโƒฃ #FoodForThought #SyedBistro
#Satay #ChickenSatay #LambSatay #Satay #Sate #SatayAyam #SatayKambing
#Burpple #BurppleKL
โ˜ช๏ธ #SelamatHariRaya #HariRaya #Eid #EidMubarak #Halal
๐Ÿฝ #MalayCuisine #MalaysianCuisine #HalalCuisine #MalayFood #MalaysianFood #HalalFood #StreetFood
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“#LuckyGarden #Bangsar #KualaLumpur #Malaysia

1 Like

Moo ping is a type of Thai skewered meat, quite similar to satay. The pork shoulder is seanoned and fermented for 3 days before it is read for cooking. The meat is seasoned in oyster sauce, soy sauce, fish sauce, palm sugar, garlic, cilantro root, and peppercorns, and grilled over charcoal.
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The pork skewers were cooked on a low flame ensuring that the meat is succulently cooked. The sweetness from the meat coupled with the char on the fat made each bite juicy, a great pairing with the springy texture of the pork shoulder. Understated and traditional. Easily one of the best moo ping around town.
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Proptip: Ask for extra dipping sauce, makes quite the difference.
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๐Ÿ’ต RM10.00 / 3 sticks
๐Ÿ’ซ 5 / 5
#๏ธโƒฃ #FoodForThought #FrameThai
#MooPing #ThaiSkewers #PorkSkewers #Satay
#เธซเธกเธนเธ›เธดเน‰เธ‡
#Burpple #BurppleKL
๐Ÿฝ #ThaiCuisine #CentralThaiCuisine #ThaiFood #StreetFood #SeaFood
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“#Section16 #PJ #Malaysia

4 Likes

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Chicken back end, also known as bishop's nose or bonjiri, is a type of yakitori, grilled over binchotan, a charcoal that burns on a low heat ensuring the meat is cooked slowly.
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The chicken tail was cooked well, with a crispy and nice bite as it had a high fat content. The key to this dish is it's delicately musky flavour, which is worth a try.
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RM6.00 / stick
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#FoodForThought #Kouzu
#ChickenEnd #BishosNose #ChickenTail #ChickenButt #Bonjiri #Kushiyaki #Yakitori #Japas #ใผใ‚“ใ˜ใ‚Š
#Burpple #BurppleKL
๐Ÿฝ #JapaneseCuisine #Yakitori #Izakaya #ๆ—ฅๆœฌๆ–™็† #ใƒคใ‚ญใƒˆใƒช#ๅฑ…้…’ๅฑ‹ #ใ‚คใ‚ถใ‚ซใƒค #ใ‚ตใƒผใƒญใ‚คใƒณ
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“ #TTDI #KualaLumpur #Malaysia

1 Like

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The ox tongue, or gyutan, is a type of yakitori, grilled over binchotan, a charcoal that burns on a low heat ensuring the meat is cooked slowly.
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The ox tongue had a nice thickness to it, which give it quite a nice spongy bite. The tongue was crispy and burnt well on the outside. Simple flavoured with salt and black pepper, you really needn't anything more.
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RM17.90 / stick
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#FoodForThought #Torii
#OxTongue #Tongue #Gyutan #Kushiyaki #Yakitori #Japas #ใ‚ฎใƒฅใ‚ฟใƒณ #ใ‚ฟใƒณ #็‰›่‚‰
#Burpple #BurppleKL
๐Ÿฝ #JapaneseCuisine #Yakitori #Izakaya #ๆ—ฅๆœฌๆ–™็† #ใƒคใ‚ญใƒˆใƒช#ๅฑ…้…’ๅฑ‹ #ใ‚คใ‚ถใ‚ซใƒค #ใ‚ตใƒผใƒญใ‚คใƒณ
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“ #Bangsar #KualaLumpur #Malaysia

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The wagyu 7, is a type of yakitori, grilled over binchotan, a charcoal that burns on a low heat ensuring the meat is cooked slowly.
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The meat was very tender, as it is a wagyu cut after all. Seasoned with just salt and black pepper, this dish could not have been cooked in a better way. This dish, however, was left to rest too long, which could've been served hotter.
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RM23.90 / stick
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#FoodForThought #Kouzu
#Wagyu #WagyuBeef #WagyuYakitori #Kushiyaki #Yakitori #Japas #ๅ’Œ็‰›ไธƒ #ๅ’Œ็‰› #็‰›่‚‰
#Burpple #BurppleKL
๐Ÿฝ #JapaneseCuisine #Yakitori #Izakaya #ๆ—ฅๆœฌๆ–™็† #ใƒคใ‚ญใƒˆใƒช#ๅฑ…้…’ๅฑ‹ #ใ‚คใ‚ถใ‚ซใƒค #ใ‚ตใƒผใƒญใ‚คใƒณ
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“ #Bangsar #KualaLumpur #Malaysia

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Squid tentacles, or ikageso, is a type of yakitori, grilled over binchotan, a charcoal that burns on a low heat ensuring the meat is cooked slowly.
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The squid was cooked well, not dry to the bite. The salsa seasoning gave it a nice a sweet and sour flavour, which was quite unique. This dish, however, could have been seasoned a little better prior to cooking as the flesh wasn't salty enough.
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RM10.90 / stick
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#FoodForThought #Torii
#SquidTentacles #Squid #Tentacles #Salsa #Kushiyaki #Yakitori #Japas
#Burpple #BurppleKL
๐Ÿฝ #JapaneseCuisine #Yakitori #Izakaya #ๆ—ฅๆœฌๆ–™็† #ใƒคใ‚ญใƒˆใƒช#ๅฑ…้…’ๅฑ‹ #ใ‚คใ‚ถใ‚ซใƒค #ใ‚ตใƒผใƒญใ‚คใƒณ #ๆ–™็†
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“ #TTDI #KualaLumpur #Malaysia

1 Like

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The rack of lamb, or lamunokarubi, is a type of yakitori, grilled over binchotan, a charcoal that burns on a low heat ensuring the meat is cooked slowly.
๐Ÿค”
The lamb was cooked very well, still pink ok the inside with burnt and charred bit on he skin and fat, which brought out the musky aroma that is typical of lamb. Highly recommended.
๐Ÿ’ต
RM19.90 / rack
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#FoodForThought #Torii
#Lamb #RackOfLamb #Kushiyaki #Yakitori #Japas #ใƒฉใƒ  #็พŠ่‚‰ #ใ‚ซใƒซใƒ“
#Burpple #BurppleKL
๐Ÿฝ #JapaneseCuisine #Yakitori #Izakaya #ๆ—ฅๆœฌๆ–™็† #ใƒคใ‚ญใƒˆใƒช#ๅฑ…้…’ๅฑ‹ #ใ‚คใ‚ถใ‚ซใƒค #ใ‚ตใƒผใƒญใ‚คใƒณ #ๆ–™็†
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“ #TTDI #KualaLumpur #Malaysia

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The crispy teriyaki chicken thigh, or momo, is a type of yakitori, grilled over binchotan, a charcoal that burns on a low heat ensuring the meat is cooked slowly.
๐Ÿค”
The teriyaki chicken thigh was juicy on the insider and crispy on the outside. The teriyaki was sweet and savoury, ensuring that each bit was as succulent and drenched in sauce. Definitely worth a try.
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RM11.90 / stick
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#FoodForThought #Torii
#Chicken #ChickenThigh #Momo #Teriyaki #Kushiyaki #Yakitori #Japas #็…งใ‚Š็„ผใ #ใฆใ‚Šใ‚„ใ
#Burpple #BurppleKL
๐Ÿฝ #JapaneseCuisine #Yakitori #Izakaya #ๆ—ฅๆœฌๆ–™็† #ใƒคใ‚ญใƒˆใƒช#ๅฑ…้…’ๅฑ‹ #ใ‚คใ‚ถใ‚ซใƒค #ใ‚ตใƒผใƒญใ‚คใƒณ #ๆ–™็†
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“ #TTDI #KualaLumpur #Malaysia

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Beef sirloin is a type of yakitori, grilled over binchotan, a charcoal that burns on a low heat ensuring the meat is cooked slowly.
๐Ÿค”
The beef sirloin was cooked on a slow burning charcoal, simply infused with salt. The meat was pink on the inside, tender to the bite, with a nice crisp on the surface. The flavour of the beef was preserved well, which is hard to attain on a grill. A definite must try.
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RM15 / stick
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#FoodForThought #Kouzu
#Sirloin #Beef #Kushiyaki #Yakitori #Japas
#Burpple #BurppleKL
๐Ÿฝ #JapaneseCuisine #Yakitori #Izakaya #ๆ—ฅๆœฌๆ–™็† #ใƒคใ‚ญใƒˆใƒช#ๅฑ…้…’ๅฑ‹ #ใ‚คใ‚ถใ‚ซใƒค #ใ‚ตใƒผใƒญใ‚คใƒณ
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“ #TTDI #KualaLumpur #Malaysia

2 Likes

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Rock lobster is a type of yakitori, grilled over binchotan, a charcoal that burns on a low heat ensuring the meat is cooked slowly.
๐Ÿค”
The rock lobster was seasoned with sansho pepper, imparting a spicy and pungent flavour to the firm and spongy rock lobster flesh. The seasoning was ample and brought out the sweetness of the lobster, not a bad dish for the price.
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RM12.00 / stick
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#FoodForThought #Kouzu
#RockLobster #Lobster #Kushiyaki #Yakitori #Japas
#Burpple #BurppleKL
๐Ÿฝ #JapaneseCuisine #Yakitori #Izakaya #ๆ—ฅๆœฌๆ–™็† #ใƒคใ‚ญใƒˆใƒช#ๅฑ…้…’ๅฑ‹ #ใ‚คใ‚ถใ‚ซใƒค #ใ‚ตใƒผใƒญใ‚คใƒณ
๐Ÿ“ท #Foodstagram #Gastronogram
๐Ÿ“ #TTDI #KualaLumpur #Malaysia

2 Likes

Keep your friend's toast, and your enemy's toaster. www.foodforthought.com.my

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