Search finally over

If you recall, I’ve tagged this particular ‘Abang John’ ramli burger at Damansara Utama.

Passed the designated location (Bee Fatt restaurant facing Uptown itself) as provided by burbabe more than 3 times and each time left disappointed wondering whether I got the details correct.

Finally, since DH had some late night banking to do, I asked DH to detour to check out whether the stall was open. YES IT WAS and not only that, we got a park right in front too (which is rare for Uptown on a Friday night!!). So if you want a taste, come by after 9.30pm otherwise, leave wondering and empty as I did! Ha ha ha

Abang 'butterflies' his meat patties into two so that it cooks faster.

While waiting patiently for my ramli, some observations of Abang John:
1. He is very meticulous.
2. He knows a lot of people or rather a lot of people know him as he is constantly greeting people as they pass by.
3. A real expert in cooking the egg. First he will make a small crack on the egg and then allowing the egg to dribble out as he draws a circle in a smooth continuous manner on the hot fryer like a pancake. Then he will place a meat patty on top and quickly proceed to fold each side very carefully and neatly.

Neat isn't it?

Stretch and yawn, the ‘curious cat’ is certainly well fed and satisfied. Till next year perhaps or longer, until the ramli yearn awakens again.


Which is better??? Perhaps I am just overwhelmed by the slop that I can’t really tell which taste better – er, all seems same to me. Just that some has more green vegetables than others. For Abang John’s, was pleasantly surprised to find a slice of tomato hidden at the bottom of my burger.

IMHO, generally the ramli burger taste is just too overwhelmed by the copious amount of sauce (combination of chilli, tomato and mayonnaise) that it’s difficult to really enjoy the real taste of the burger!! Similarly with the additional ‘secret’ seasonings added by the cook onto the meat while cooking. But if looks counts for how it tastes, then I suppose Abang John's burger is definitely ‘tasty'!!!

Quicky - homemade thin crust pizza

All done in less than 1 hour including baking and washing up!!!

A real gem of a recipe and definitely a keeper especially if I suddenly have a pizza craving. By the way, the dough can prepared ahead and kept in the fridge upto 48 hours. Alternatively you can freeze it for later use.

Ingredients for the pizza crust

3/4 cup lukewarm water
1/2 tsp yeast
2 cups bread flour, shifted
1/2 tsp salt
1 tbsp olive oil

Method:

1. Preheat oven to 210 degrees.


2. Mix all ingredients and knead (about 10 min) until you get a silky smooth and elastic dough.


3. Divide into 2 and immediately roll out.


4. While resting the dough, prepare your toppings which should take you about the 30 min mark.


5. For remaining time, wash up and wait for pizza to finish baking. Bake pizza at 190 degrees for 15 min or until cheese is all melty and golden brown.
   

Very thin and crunchy crust. Really like where they ‘burst’.

This is the first pizza I've baked that actually puff up like a bad acne while baking - wished it was uniform all around though. Could it be the uneven oven temperature??

Psst. If you prefer a more bready type of pizza or have a few teeth gaps or loose teeth (which is what MP is going through right now), you might find this a little too crunchy.

Updated - the above dough was refrigerated for a day and then allowed to rest for at least an hour baking before baking. Notice how much more softer the bread structure is.

So the verdict is if you prefer thin crunchy pizza, bake straight away. But if you prefer a slightly softer and more bite to your pizza base, let it proof/rest for a while (at least an hour).