By FARIDAH BEGUM
Nothing lifts the appetite like a spoon of chicken curry on your rice or bread.
MENTION chicken curry and you have everyone’s eyes lit up. A great perk to waned appetites, chicken curry in a bowl with steam billowing is set to get fingers itching to work on the mound of rice on any plate.
For many, chicken curry is a dish for off-days and weekends when the whole family congregates and it is equally good with the humble roti canai, white rice and even buttered rice, pilaf and briyani.
Every home has a secret recipe and every restaurant, stall and hotel has its own well-kept yellowed book of ingredients to make the perfect chicken curry.
In Indian food establishments anywhere in the world, each outlet has its own variations and it is not wrong to say in the land where curry was concocted, wars have even been started between households as to what makes an unforgettable chicken curry.
Suffice to say, there are no winners as each variation is special in its own way and every husband and child swears by their own wives and mothers!
In Malaysia, the varieties of chicken curry are endless as you have the Indian, Malay, Punjabi, Chinese Nyonya, Thai and even the Indonesian types.
The most common is the Indian style, which is redolent of spices and lots of secret ingredients if it is home cooked. In retail establishments, the test is in the taste and presentation.
It is a difficult task finding the best chicken curry in the country as it would need gourmets and celebrated cooks and chefs to try and give their comments on the chicken curry presented at a competition or gathering.
Every mother would get votes from her own children and every individual who has chicken curry outside their home will vouch for the one that meets his or her own expectation.
For those who want to try their hand at making a good chicken curry at home, the most important criterion is using your personal favourite of chicken parts. In many homes, it has been observed that the drumsticks and the wings are the parts that create petty quarrels, so it would be wise to get enough of these parts to satisfy every plate on the table.
A secret to getting good chicken curry is in not forgetting to add the concoction of pounded young ginger and garlic.
This ingredient will make a world of difference in lifting the taste of the chicken curry and in giving it the kick that would otherwise be smothered by too much curry powder or coconut milk.
A simple chicken curry can be made with a couple of spoons of meat curry powder, some sliced onions, curry leaves, tomatoes, the ginger and garlic paste, salt and pepper along with some yoghurt and coconut milk.
For the health conscious, substitute the coconut milk for low-fat milk and add natural yoghurt for a touch of the authentic curry flavour.
Potatoes are a must if you have children and young adults and don’t forget to add a sprig or two of coriander leaves, which adds to the flavour and colour of the dish. Please skin the chicken, although some would argue that it is the skin that adds to the flavour of the curry.
Ask any cook and they will tell you that letting the curry mature for a few hours or overnight helps make the curry taste even better!
Since chicken curry is often an indulgence, forget the doctor or dietician’s advice and let a little oil float on top of the curry.
Good accompaniment to chicken curry is fried chicken in any style, salads and stir-fried vegetables, especially sweet Beijing cabbage and French beans.
Of late, chicken curry that can be had in stalls and restaurants have actually failed to meet the exacting standards that KLites approve of but of the few that have met the mark, Sunday Metro recommends Tanjung Puteri in Sri Hartamas, Syed Restaurant in Petaling Jaya and Bangsar and in the various Nasi Kandar restaurants along Jalan Tuanku Abdul Rahman.
SMS SENDERS’ PICK FOR BEST CHICKEN CURRY
> The best chicken curry sitaram curry house in brickfields same row with 7 11.
> I think de bst cicken cury can be tasted at fok heng restaurant in bercham, ipoh
> Green curry chicken (boneless drumstick) at chilli corner thai restaurant no: 10 jln nagore pg. (behind dorsett hotel)
> The best chicken curry in the country availabe at Maj Stall no.47 ah-quee st 10200 pg. The curry chicken called Chicken Kapitan.
> Lotus Restaurant, Jalan Gasing.Superb curry. Shalini.
> Parames chicken curry in Taman Chi Ling, Klang
> Nair chicken curry occupying a Chinese coffee shop in Jalan Station, Klang over 40 years
> The Best chicken curry @ Vinni Jeyaa Banana Leaf Curry House opposite of Pasar Seni lrt stn, sunther, kl
> Finger licking good chicken curry at Sri Paandi Restaurant in Jln Chantek,PJ
> The best curry chicken can an be indulged at rest. Nts nasi lemak sri muda n k.Kemuning. Taste nice. Absolutely Delicious
Monday, October 29, 2007
Pleasant Surprises
MAKAN MAKAN WITH FARIDAH BEGUM
When we know how to improvise, the food can be very nice.
I MUST thank readers who have not only been trying out my recipes but who have also been constantly e-mailing me their efforts and the verdict on the fruits of their labour.
I am happy to note that many are beginning to take up the challenge of planning their meals with more surprises in store for their family.
Before I go any further, I must thank all of you for your constant support and this has actually helped me to come up with more and easier fix-it fast meals for all of you.
A reader, who has been in contact with me ever since my column began in August, spoke of how she tore up the hundreds of recipes she had collected over the years and was discouraged to try because of the parts in the recipes that began to look like a spare parts catalogue.
I, too, feel the same way when looking through my own collection of recipe books and I always fall back on the golden rule my mother imparted to me: “There is always an easier way of getting things done. It’s not called cheating or doing away with tradition but it is improvising.”
Incidentally, sometime last year, when I decided to make my own Nasi Kerabu, I was following the recipe book to the letter and nothing turned out as it was photographed. I worked through the recipe, refusing to admit defeat. After a few improvisations, I managed not only to make Nasi Kerabu like the Kelantanese themselves but also got my Kelantanese husband proudly exclaiming that I made it like the original version. He has since been insisting that this is the main dish whenever he has friends over.
Likewise, all gulais that called for difficult and often impossible stuff have since been restructured and, thankfully, they all taste like the traditional version, minus the hours of toil in the kitchen.
This week, I am trying to change the fact the battered or breaded fish fillets must always come with chips and Tartar sauce.
For the tempura black-pepper fish fillet, I am pairing it with a nice mushroom sauce and a medley of colourful vegetables as a side accompaniment to the delicious white fish.
For the light-batter tempura fish fillet, I am going Western this week with the fish becoming the vehicle for a lovely mushroom and cheese topping. Something like a bruschetta with a mushroom topping but hyped up with a generous sprinkle of pizza cheese. Enjoy them!
Faridah Begum is passionate about cooking and stuffing family and friends with food, whether tasty or not.
Tempura Black-pepper Fish Fillet with Mushroom Sauce and the Summer Medley
Tempura Black-pepper Fish Fillet with Mushroom Sauce and the Summer Medley
Ingredients:
One packet of frozen tempura black- pepper fish fillets, deep-fried and drained
1 tablespoon of brown sauce mix, mixed with a little water
Fresh thinly sliced button mushrooms
Salt and pepper to taste
Medley of vegetables – leeks, zucchini, eggplant, bell peppers, cauliflower, celery and carrot
A little olive oil or butter
Method:
Sauté the button mushrooms in some butter and when browned, add the brown sauce mixture and wait till it simmers.
In another saucepan, heat up a little olive oil, toss the vegetables in and stir-fry until slightly soft.
Season to taste and place a portion on individual plates. Put a piece of the fish fillet on the plate and smother with the mushroom sauce. Serve with garlic bread.
Baked Cheesy Fish Fillet
Baked Cheesy Fish Fillet
Ingredients:
A packet of frozen tempura fish fillets, deep-fried and drained
A little olive oil
A variety of mushrooms, cut up into bite pieces
Some pizza cheese
Salt and pepper to taste
Chopped parsley for garnishing
Method:
Heat the oven. Lightly oil an oven-safe dish and place the fish fillets at the bottom, take care not to overlap them. Sauté the mushrooms for about three minutes and pour it over the fish fillets. Sprinkle with cheese as generously as possible, season with pepper and add the parsley.
Grill the dish for about 15 to 20 minutes until the cheese bubbles and serve.
When we know how to improvise, the food can be very nice.
I MUST thank readers who have not only been trying out my recipes but who have also been constantly e-mailing me their efforts and the verdict on the fruits of their labour.
I am happy to note that many are beginning to take up the challenge of planning their meals with more surprises in store for their family.
Before I go any further, I must thank all of you for your constant support and this has actually helped me to come up with more and easier fix-it fast meals for all of you.
A reader, who has been in contact with me ever since my column began in August, spoke of how she tore up the hundreds of recipes she had collected over the years and was discouraged to try because of the parts in the recipes that began to look like a spare parts catalogue.
I, too, feel the same way when looking through my own collection of recipe books and I always fall back on the golden rule my mother imparted to me: “There is always an easier way of getting things done. It’s not called cheating or doing away with tradition but it is improvising.”
Incidentally, sometime last year, when I decided to make my own Nasi Kerabu, I was following the recipe book to the letter and nothing turned out as it was photographed. I worked through the recipe, refusing to admit defeat. After a few improvisations, I managed not only to make Nasi Kerabu like the Kelantanese themselves but also got my Kelantanese husband proudly exclaiming that I made it like the original version. He has since been insisting that this is the main dish whenever he has friends over.
Likewise, all gulais that called for difficult and often impossible stuff have since been restructured and, thankfully, they all taste like the traditional version, minus the hours of toil in the kitchen.
This week, I am trying to change the fact the battered or breaded fish fillets must always come with chips and Tartar sauce.
For the tempura black-pepper fish fillet, I am pairing it with a nice mushroom sauce and a medley of colourful vegetables as a side accompaniment to the delicious white fish.
For the light-batter tempura fish fillet, I am going Western this week with the fish becoming the vehicle for a lovely mushroom and cheese topping. Something like a bruschetta with a mushroom topping but hyped up with a generous sprinkle of pizza cheese. Enjoy them!
Faridah Begum is passionate about cooking and stuffing family and friends with food, whether tasty or not.
Tempura Black-pepper Fish Fillet with Mushroom Sauce and the Summer Medley
Tempura Black-pepper Fish Fillet with Mushroom Sauce and the Summer Medley
Ingredients:
One packet of frozen tempura black- pepper fish fillets, deep-fried and drained
1 tablespoon of brown sauce mix, mixed with a little water
Fresh thinly sliced button mushrooms
Salt and pepper to taste
Medley of vegetables – leeks, zucchini, eggplant, bell peppers, cauliflower, celery and carrot
A little olive oil or butter
Method:
Sauté the button mushrooms in some butter and when browned, add the brown sauce mixture and wait till it simmers.
In another saucepan, heat up a little olive oil, toss the vegetables in and stir-fry until slightly soft.
Season to taste and place a portion on individual plates. Put a piece of the fish fillet on the plate and smother with the mushroom sauce. Serve with garlic bread.
Baked Cheesy Fish Fillet
Baked Cheesy Fish Fillet
Ingredients:
A packet of frozen tempura fish fillets, deep-fried and drained
A little olive oil
A variety of mushrooms, cut up into bite pieces
Some pizza cheese
Salt and pepper to taste
Chopped parsley for garnishing
Method:
Heat the oven. Lightly oil an oven-safe dish and place the fish fillets at the bottom, take care not to overlap them. Sauté the mushrooms for about three minutes and pour it over the fish fillets. Sprinkle with cheese as generously as possible, season with pepper and add the parsley.
Grill the dish for about 15 to 20 minutes until the cheese bubbles and serve.
Sunday, October 28, 2007
Hock Chew Specialities
By CLARA CHOOI
Photos by LEW YONG KAN and SAIFUL BAHRI
When in Sitiawan, do not miss out on the opportunity to feast on Hock Chew food and biscuits.
WHEN the Hock Chew migrants from China settled in Sitiawan in the early 1900s, they brought with them a host of interesting specialities.
Today, this bustling coastal town of Perak is known for its signature “sweet and sour” Hock Chew or Fuzhou cuisine that tastes delightfully different from most other kinds of Chinese cooking.
Some of the best Hock Chew food can be found in the Bei King restaurant on Jalan Raja Omar, right smack in the middle of Sitiawan.
Restaurant proprietor Ching Kin Eng has more than 20 years of experience behind the wok, whipping up the very dishes her ancestors used to prepare.
Signature dishes: Ching with some of the Hock Chew specialities she serves at her restaurant in Sitiawan.
However, even the skilful Ching has to admit the Hock Chew cuisine may not suit the palate of every Malaysian, whose taste buds have already been sullied by the spice-packed foods of the country’s various cultures.
As such, the shrewd businesswoman has successfully concocted her very own “special brew” of the Hock Chew food.
“What I’ve done is modify the dishes according to taste. This is to make sure every dish is special on its own; people who eat it will know immediately that I was the one who cooked it,” she jokes during an interview at the air-conditioned restaurant recently.
One of Ching’s bestsellers is an all-time Hock Chew favourite – red wine thread noodles cooked with tender chicken.
Served steaming hot in a huge bowl, this dish can be found in most restaurants that serve Hock Chew food.
Ching’s version, however, is probably one of the popular ones among the locals.
Why?
“It’s obvious, really. I make my own wine here. And as popular belief suggests, homemade food tastes better than commercialised food,” she says.
For the dish, Ching uses “long-life” noodles, which are white in colour and has a slippery softness and a milky flavour when boiled.
“The noodles, too, are handmade. That’s why they taste better,” she says.
To make the tangy-tasting red wine, Ching, declining to elaborate further on her secret recipe, says: “Plenty of materials are used.”
“I use only quality products to make the wine. The pulut and yeast used are the expensive ones.”
As a result, the dish has a myriad of tastes – sour and tangy, a dash of saltiness and a sweet aftertaste.
Another of Ching’s delights is the fried oyster egg.
The oysters used for the dish come from the day’s morning catch and are always fresh and fragrant.
The eggs are beaten to a fluff then fried with onions and chillies before the oysters are added in.
The result is a golden brown omelette, stuffed with loads of juicy, slightly salted oysters, still glistening with the taste of the ocean.
“This is always a favourite amongst our customers. After all, everyone loves their omelette,” says Ching.
One must-have dish is the sweet and sour sea cucumber thick soup cooked with fish maw.
This dish is partly spicy and is addictive to say the least.
“Hock Chew food is known to be mostly sweet and sour. For this particular dish, we make it slightly spicy to suit Malaysians,” says Ching.
The sea cucumbers are cooked until tender with a blended concoction of fish maw, chillies and ginger.
If one is not already satisfied with the first three dishes, do not forget to try another Hock Chew favourite – the homemade fish balls.
These fish balls are different from most as they are stuffed with salted minced pork and prawns.
“We make them here ourselves and customers just love them.”
Besides that, customers could also order other specialities of the outlet such as fried soft shell crabs, sliced sweet and sour fish, and chicken with salted egg.
Another mouth-watering Hock Chew creation found in Sitiawan is the “Gong Pian” biscuits.
Hard and crispy on the outside, these savoury biscuits are one of the oldest favourites brought by the Hock Chew settlers from China.
Where can you find them?
A hop, skip and jump away from Bei King will lead you to the Sitiawan Cheong Cia Gong Pian shop, located behind Wisma Ganda, on Jalan Tok Perdana.
The age-old family business is just booming. Come rain or shine, the rather unsuspecting looking shoplot is in a constant flurry of activity.
Special ingredients: Cheong Hiong Koh preparing Gong Pian biscuits for the clay oven.
In the midst of this, one will find proprietors Cheong Hiong Koh, 41, and his brother Heong Poh, 33, who took over the business from their granduncle over 10 years back.
The two successfully tweaked the original “Gong Pian” recipe to create what you will find sold at their shop today – biscuits stuffed with sweet “char siew” or slightly salted fried onions.
They may not look like much to the naked eye but take a bite into one the moment it is taken out of the clay oven and your taste buds will convince you otherwise.
“The original recipe is very plain and the biscuits have no fillings.
“People love the new recipe of “Gong Pian” that we have created. In fact, some customers come in and buy over 300 pieces per order to take away,” says Hiong Koh.
The biscuits are made from wheat flour, yeast, salt and lard. The dough is kneaded carefully by hand before it is put into a machine to be rolled. After that, it is flattened and rolled into smaller pieces, stuffed with the fillings and rolled again with a rolling pin.
“Once done, we put them into the heated oven (tandoor) where they are baked for a few minutes until they are hard and crispy,” says Hiong Koh.
Hot stuff: The Gong Pian biscuits sold at the Sitiawan Cheong Cia Gong Pian shop.
The onion-filled biscuits cost 60 sen each while the “char siew” ones cost 90 sen each.
“We make at least 1,000 biscuits a day. The first batch is ready for sale at about 10am every day.”
Three batches are made and every single biscuit is snapped up even before the shop closes for the day in the evening, he adds.
“It’s a bit hard for us to make so many biscuits because the preparation and baking for each batch takes about one and a half hours,” he said.
In fact, business is so good for the family that the shop is closed during public holidays.
“As it is, the orders are for more than we can make every day. If we open during public holidays, I don’t think we can keep up with the demand,” says Hiong Koh.
So when in Sitiawan, do not miss out on the opportunity to feast on Hock Chew food, including the delicious “Gong Pian” biscuits.
Photos by LEW YONG KAN and SAIFUL BAHRI
When in Sitiawan, do not miss out on the opportunity to feast on Hock Chew food and biscuits.
WHEN the Hock Chew migrants from China settled in Sitiawan in the early 1900s, they brought with them a host of interesting specialities.
Today, this bustling coastal town of Perak is known for its signature “sweet and sour” Hock Chew or Fuzhou cuisine that tastes delightfully different from most other kinds of Chinese cooking.
Some of the best Hock Chew food can be found in the Bei King restaurant on Jalan Raja Omar, right smack in the middle of Sitiawan.
Restaurant proprietor Ching Kin Eng has more than 20 years of experience behind the wok, whipping up the very dishes her ancestors used to prepare.
Signature dishes: Ching with some of the Hock Chew specialities she serves at her restaurant in Sitiawan.
However, even the skilful Ching has to admit the Hock Chew cuisine may not suit the palate of every Malaysian, whose taste buds have already been sullied by the spice-packed foods of the country’s various cultures.
As such, the shrewd businesswoman has successfully concocted her very own “special brew” of the Hock Chew food.
“What I’ve done is modify the dishes according to taste. This is to make sure every dish is special on its own; people who eat it will know immediately that I was the one who cooked it,” she jokes during an interview at the air-conditioned restaurant recently.
One of Ching’s bestsellers is an all-time Hock Chew favourite – red wine thread noodles cooked with tender chicken.
Served steaming hot in a huge bowl, this dish can be found in most restaurants that serve Hock Chew food.
Ching’s version, however, is probably one of the popular ones among the locals.
Why?
“It’s obvious, really. I make my own wine here. And as popular belief suggests, homemade food tastes better than commercialised food,” she says.
For the dish, Ching uses “long-life” noodles, which are white in colour and has a slippery softness and a milky flavour when boiled.
“The noodles, too, are handmade. That’s why they taste better,” she says.
To make the tangy-tasting red wine, Ching, declining to elaborate further on her secret recipe, says: “Plenty of materials are used.”
“I use only quality products to make the wine. The pulut and yeast used are the expensive ones.”
As a result, the dish has a myriad of tastes – sour and tangy, a dash of saltiness and a sweet aftertaste.
Another of Ching’s delights is the fried oyster egg.
The oysters used for the dish come from the day’s morning catch and are always fresh and fragrant.
The eggs are beaten to a fluff then fried with onions and chillies before the oysters are added in.
The result is a golden brown omelette, stuffed with loads of juicy, slightly salted oysters, still glistening with the taste of the ocean.
“This is always a favourite amongst our customers. After all, everyone loves their omelette,” says Ching.
One must-have dish is the sweet and sour sea cucumber thick soup cooked with fish maw.
This dish is partly spicy and is addictive to say the least.
“Hock Chew food is known to be mostly sweet and sour. For this particular dish, we make it slightly spicy to suit Malaysians,” says Ching.
The sea cucumbers are cooked until tender with a blended concoction of fish maw, chillies and ginger.
If one is not already satisfied with the first three dishes, do not forget to try another Hock Chew favourite – the homemade fish balls.
These fish balls are different from most as they are stuffed with salted minced pork and prawns.
“We make them here ourselves and customers just love them.”
Besides that, customers could also order other specialities of the outlet such as fried soft shell crabs, sliced sweet and sour fish, and chicken with salted egg.
Another mouth-watering Hock Chew creation found in Sitiawan is the “Gong Pian” biscuits.
Hard and crispy on the outside, these savoury biscuits are one of the oldest favourites brought by the Hock Chew settlers from China.
Where can you find them?
A hop, skip and jump away from Bei King will lead you to the Sitiawan Cheong Cia Gong Pian shop, located behind Wisma Ganda, on Jalan Tok Perdana.
The age-old family business is just booming. Come rain or shine, the rather unsuspecting looking shoplot is in a constant flurry of activity.
Special ingredients: Cheong Hiong Koh preparing Gong Pian biscuits for the clay oven.
In the midst of this, one will find proprietors Cheong Hiong Koh, 41, and his brother Heong Poh, 33, who took over the business from their granduncle over 10 years back.
The two successfully tweaked the original “Gong Pian” recipe to create what you will find sold at their shop today – biscuits stuffed with sweet “char siew” or slightly salted fried onions.
They may not look like much to the naked eye but take a bite into one the moment it is taken out of the clay oven and your taste buds will convince you otherwise.
“The original recipe is very plain and the biscuits have no fillings.
“People love the new recipe of “Gong Pian” that we have created. In fact, some customers come in and buy over 300 pieces per order to take away,” says Hiong Koh.
The biscuits are made from wheat flour, yeast, salt and lard. The dough is kneaded carefully by hand before it is put into a machine to be rolled. After that, it is flattened and rolled into smaller pieces, stuffed with the fillings and rolled again with a rolling pin.
“Once done, we put them into the heated oven (tandoor) where they are baked for a few minutes until they are hard and crispy,” says Hiong Koh.
Hot stuff: The Gong Pian biscuits sold at the Sitiawan Cheong Cia Gong Pian shop.
The onion-filled biscuits cost 60 sen each while the “char siew” ones cost 90 sen each.
“We make at least 1,000 biscuits a day. The first batch is ready for sale at about 10am every day.”
Three batches are made and every single biscuit is snapped up even before the shop closes for the day in the evening, he adds.
“It’s a bit hard for us to make so many biscuits because the preparation and baking for each batch takes about one and a half hours,” he said.
In fact, business is so good for the family that the shop is closed during public holidays.
“As it is, the orders are for more than we can make every day. If we open during public holidays, I don’t think we can keep up with the demand,” says Hiong Koh.
So when in Sitiawan, do not miss out on the opportunity to feast on Hock Chew food, including the delicious “Gong Pian” biscuits.
Aromatic Soups Beckon
By BONNY WEE
Many are drawn to the hot, herbal spicy soups at M. Nasir Soup Kambing in Malacca.
FOR a delicious bowl of piping hot mutton or chicken soup, make your way to M. Nasir Soup Kambing at ‘Medan Selera Datang Selalu’ located along Jalan Tun Lanang in Malacca city centre. The food court is sandwiched between two hotels, namely, City Bayview and Orkid.
For Mohamad Nasir B. Mohd Ahmad or popularly known as ‘M. Nasir’, age 44, who has been operating the stall since the food court opened in 2000, the demand for his “aromatic, herbal, spicy and thick” soup dishes has been growing steadily over the years.
Apart from dishing up mutton, beef and chicken soup using his own “secret recipe”, he also serves speciality dishes like those with bones, tongue and stomach.
According to Nasir, the torpedo soup is among the top sellers and his customers comprise not only locals but also those from out of town and who are attracted no less by claims of its aphrodisiac value. For side orders, there are cube slices of white bread or white rice available.
Hard at work: Mohamad Nasir dishing up his special soup.
“The soup takes seven to eight hours to prepare and cook and it’s done over a slow fire to ensure that the meat is tender and cooked just right.
“I have to be careful not to under-cook or over-cook the meat, and to use the right amounts of fresh herbs and ingredients, otherwise it won’t taste nice.
“I also go to the market every day to choose the right meat which I make sure is fresh. Above all, I cook it on a daily basis and there’s no keeping of left-overs,” says Nasir.
He readily admitted modifying the “flavour” in the initial years after checking it out with his customers and has now got it “perfectly right – not too hot nor too spicy” – and which everyone can enjoy.
Over the years, foreign tourists have also dropped by to try his mutton and chicken soup and some have even made return visits. With the aptly named food court, Nasir says in jest, “When craving for hot herbal spicy soup the customers ‘selalu datang’ (come always)!”
His stall is open daily from 6.30pm to 12.30am.
Many are drawn to the hot, herbal spicy soups at M. Nasir Soup Kambing in Malacca.
FOR a delicious bowl of piping hot mutton or chicken soup, make your way to M. Nasir Soup Kambing at ‘Medan Selera Datang Selalu’ located along Jalan Tun Lanang in Malacca city centre. The food court is sandwiched between two hotels, namely, City Bayview and Orkid.
For Mohamad Nasir B. Mohd Ahmad or popularly known as ‘M. Nasir’, age 44, who has been operating the stall since the food court opened in 2000, the demand for his “aromatic, herbal, spicy and thick” soup dishes has been growing steadily over the years.
Apart from dishing up mutton, beef and chicken soup using his own “secret recipe”, he also serves speciality dishes like those with bones, tongue and stomach.
According to Nasir, the torpedo soup is among the top sellers and his customers comprise not only locals but also those from out of town and who are attracted no less by claims of its aphrodisiac value. For side orders, there are cube slices of white bread or white rice available.
Hard at work: Mohamad Nasir dishing up his special soup.
“The soup takes seven to eight hours to prepare and cook and it’s done over a slow fire to ensure that the meat is tender and cooked just right.
“I have to be careful not to under-cook or over-cook the meat, and to use the right amounts of fresh herbs and ingredients, otherwise it won’t taste nice.
“I also go to the market every day to choose the right meat which I make sure is fresh. Above all, I cook it on a daily basis and there’s no keeping of left-overs,” says Nasir.
He readily admitted modifying the “flavour” in the initial years after checking it out with his customers and has now got it “perfectly right – not too hot nor too spicy” – and which everyone can enjoy.
Over the years, foreign tourists have also dropped by to try his mutton and chicken soup and some have even made return visits. With the aptly named food court, Nasir says in jest, “When craving for hot herbal spicy soup the customers ‘selalu datang’ (come always)!”
His stall is open daily from 6.30pm to 12.30am.
Oozing Sweetness
By CHAN LI LEEN
A bite of the Sing Eng Heong kaya puff can put a smile on your face.
ALMOST anyone who emerges from Sin Eng Heong, a tiny biscuit shop on Jalan Mustapha Al-Bakri in Ipoh, has some sort of a jubilant look on his or her face.
The satisfied looks are telltale signs that they have just successfully “secured” boxes of the shop’s much sought-after kaya puffs.
Crispy on the inside, yet the flaky pastry underneath crumbles as you bite into it – that is how some fans describe the bite-sized puffs.
Others swear by the generous amount of steaming hot homemade kaya that oozes out when you sink your teeth into it.
Hot off the oven: Ng Lian Pin removing a tray of freshly baked kaya puffs from the oven at his shop.
Sin Eng Heong owner Ng Lian Pin says the kaya puffs are made on demand to ensure freshness.
True enough, there is always a long line of people waiting at the shop for the 74-year-old biscuit maker to take them out of the oven.
And before there is time for the kaya puffs to cool down, they are already sold.
“Customers have to pre-order for weekends and holidays,” Ng cautions against any disappointments.
Ng had started out as an apprentice in biscuit and pastry making at the age of 16, learning the tricks of the trade from various “sifu” in Penang, Kuala Lumpur and Singapore.
“I didn’t go to school and didn’t have a job.
“That was in the 1950s and I’ve been baking biscuits and pastries since,” he says, modestly.
Ng also makes traditional wedding cakes, ham tan sou (lotus paste and salted egg yolk puffs), Hong Kong wife biscuits, heong peah, and variations of everyone’s favourite dragon ball biscuit.
Sin Eng Heong opens daily from 9am to 8pm but go early if you intend to get your hands on some kaya puffs.
To play safe, however, call 05-243 9659 to place orders.
A bite of the Sing Eng Heong kaya puff can put a smile on your face.
ALMOST anyone who emerges from Sin Eng Heong, a tiny biscuit shop on Jalan Mustapha Al-Bakri in Ipoh, has some sort of a jubilant look on his or her face.
The satisfied looks are telltale signs that they have just successfully “secured” boxes of the shop’s much sought-after kaya puffs.
Crispy on the inside, yet the flaky pastry underneath crumbles as you bite into it – that is how some fans describe the bite-sized puffs.
Others swear by the generous amount of steaming hot homemade kaya that oozes out when you sink your teeth into it.
Hot off the oven: Ng Lian Pin removing a tray of freshly baked kaya puffs from the oven at his shop.
Sin Eng Heong owner Ng Lian Pin says the kaya puffs are made on demand to ensure freshness.
True enough, there is always a long line of people waiting at the shop for the 74-year-old biscuit maker to take them out of the oven.
And before there is time for the kaya puffs to cool down, they are already sold.
“Customers have to pre-order for weekends and holidays,” Ng cautions against any disappointments.
Ng had started out as an apprentice in biscuit and pastry making at the age of 16, learning the tricks of the trade from various “sifu” in Penang, Kuala Lumpur and Singapore.
“I didn’t go to school and didn’t have a job.
“That was in the 1950s and I’ve been baking biscuits and pastries since,” he says, modestly.
Ng also makes traditional wedding cakes, ham tan sou (lotus paste and salted egg yolk puffs), Hong Kong wife biscuits, heong peah, and variations of everyone’s favourite dragon ball biscuit.
Sin Eng Heong opens daily from 9am to 8pm but go early if you intend to get your hands on some kaya puffs.
To play safe, however, call 05-243 9659 to place orders.
Recipe For Success
By SANGEETHA NAIR
IF you have the right attitude and are willing to work hard, even selling putumayam can make you wealthy.
Hands on: Thanayenthiran demonstrating how a machine is used to squeeze out the flour that is shaped into a putumayam.
This was what Thanayenthiran Velloo learnt as his life turned from one of rags to riches within five years. No one would have thought that the 41-year-old man who left school when he was in Form Three would become one of Klang’s biggest putumayam distributors one day.
Thanayenthiran, who is of Indian-Chinese parentage, says that after failing his SRP examination he left his hometown in Ipoh to start a new life in Kuala Lumpur.
“I was all alone in Kuala Lumpur and life was hard as I had to do many different odd jobs to survive,” says the youngest of five siblings.
Among the jobs he has done include being an electrician, plumber and a newspaper vendor. But all these jobs did not rake in much income.
“I was a newspaper vendor for 18 years but it did not get me anywhere. Then five years ago I decided to start a putumayam business.
“I did not have a single sen in my pocket then but it was a risk I had to take,” says the father of three.
“I bought over the business from a gentleman for RM50,000. Luck must have been on my side as the man did not ask me to pay him upfront. After a year, I contacted him and paid him half of what I owed him. The following year I settled the balance,” he says.
It has been five years since Thanayenthiran started his business and today, he has earned enough money to buy himself two houses and a van to continue his business as a newspaper vendor.
Easy does it: A worker at Thanayenthiran’s shop collecting the cooked string hoppers for packing.
He operates his putumayam business from a shop called Kedai Putumayam Sentosa in Taman Sentosa, Klang.
“I receive a minimum order of 1,700 pieces of putumayam a day. On weekends, the demand can hit 2,000 pieces,” he says.
His shop specialises in white putumayam, pandan putumayam and raagi putumayam which he claims is popular among the older generation.
“Raagi is richer in protein, calcium and antioxidants, and contains high levels of dietary fibre as compared to rice flour. It is known to help control blood glucose levels in diabetics,” he explains.
Besides putumayam, he also takes orders for curry puffs, vadai and mothagam (dumpling with green pea filling) which is prepared by his wife at their home in Shah Alam.
His clients are mainly vendors and restaurants from Puchong, Shah Alam and Klang.
Thanayenthiran has already started receiving orders for Deepavali but expects most of the orders to come one week before Deepavali.
Deepavali has been a quiet occasion for him and his family.
“We have not celebrated Deepavali since I started this business,” he says.
While fellow Hindus are celebrating the festivities, Thanayenthiran and his wife would be slogging to meet the orders.
“We would start making the putumayam two days before Deepavali and work for 48 hours straight without rest. I would also have an additional eight workers aside from the existing two to help me out.
“On the day of Deepavali, I would be so exhausted that I would sleep the whole day.”
He says his children would normally spend their holidays at his mother’s house in Ipoh as he would never deprive them of their fun.
Thanayenthiran can be contacted at 019-393 8782.
Popular Indian Dish
Putumayam, also known as Idiappam or string hoppers, is a sweet Indian dish made of rice flour. It is eaten with grated coconut and palm sugar or any curries. It is can served at all meals but is especially popular at breakfast and tea-time, and at open houses during Deepavali.
The process of making putumayam consists of sieving rice flour, mixing it with water, sieving it again, steaming the flour and pressing the dough through a mould with tiny holes. The mould is moved in a circular motion to make nice round putumayam which is then steamed. The putumayam is left to cool before being packed.
IF you have the right attitude and are willing to work hard, even selling putumayam can make you wealthy.
Hands on: Thanayenthiran demonstrating how a machine is used to squeeze out the flour that is shaped into a putumayam.
This was what Thanayenthiran Velloo learnt as his life turned from one of rags to riches within five years. No one would have thought that the 41-year-old man who left school when he was in Form Three would become one of Klang’s biggest putumayam distributors one day.
Thanayenthiran, who is of Indian-Chinese parentage, says that after failing his SRP examination he left his hometown in Ipoh to start a new life in Kuala Lumpur.
“I was all alone in Kuala Lumpur and life was hard as I had to do many different odd jobs to survive,” says the youngest of five siblings.
Among the jobs he has done include being an electrician, plumber and a newspaper vendor. But all these jobs did not rake in much income.
“I was a newspaper vendor for 18 years but it did not get me anywhere. Then five years ago I decided to start a putumayam business.
“I did not have a single sen in my pocket then but it was a risk I had to take,” says the father of three.
“I bought over the business from a gentleman for RM50,000. Luck must have been on my side as the man did not ask me to pay him upfront. After a year, I contacted him and paid him half of what I owed him. The following year I settled the balance,” he says.
It has been five years since Thanayenthiran started his business and today, he has earned enough money to buy himself two houses and a van to continue his business as a newspaper vendor.
Easy does it: A worker at Thanayenthiran’s shop collecting the cooked string hoppers for packing.
He operates his putumayam business from a shop called Kedai Putumayam Sentosa in Taman Sentosa, Klang.
“I receive a minimum order of 1,700 pieces of putumayam a day. On weekends, the demand can hit 2,000 pieces,” he says.
His shop specialises in white putumayam, pandan putumayam and raagi putumayam which he claims is popular among the older generation.
“Raagi is richer in protein, calcium and antioxidants, and contains high levels of dietary fibre as compared to rice flour. It is known to help control blood glucose levels in diabetics,” he explains.
Besides putumayam, he also takes orders for curry puffs, vadai and mothagam (dumpling with green pea filling) which is prepared by his wife at their home in Shah Alam.
His clients are mainly vendors and restaurants from Puchong, Shah Alam and Klang.
Thanayenthiran has already started receiving orders for Deepavali but expects most of the orders to come one week before Deepavali.
Deepavali has been a quiet occasion for him and his family.
“We have not celebrated Deepavali since I started this business,” he says.
While fellow Hindus are celebrating the festivities, Thanayenthiran and his wife would be slogging to meet the orders.
“We would start making the putumayam two days before Deepavali and work for 48 hours straight without rest. I would also have an additional eight workers aside from the existing two to help me out.
“On the day of Deepavali, I would be so exhausted that I would sleep the whole day.”
He says his children would normally spend their holidays at his mother’s house in Ipoh as he would never deprive them of their fun.
Thanayenthiran can be contacted at 019-393 8782.
Popular Indian Dish
Putumayam, also known as Idiappam or string hoppers, is a sweet Indian dish made of rice flour. It is eaten with grated coconut and palm sugar or any curries. It is can served at all meals but is especially popular at breakfast and tea-time, and at open houses during Deepavali.
The process of making putumayam consists of sieving rice flour, mixing it with water, sieving it again, steaming the flour and pressing the dough through a mould with tiny holes. The mould is moved in a circular motion to make nice round putumayam which is then steamed. The putumayam is left to cool before being packed.
Saturday, October 27, 2007
Spoil Yourself In Regal Setting
By HELEN ONG
THE impressive and colourful exterior of this restaurant on Tanjong Tokong Road, Penang, will give you an idea of what to ex-pect inside. And once you enter, the rich, intricate decor makes you feel like you’re inside a Moghul palace.
Attention has been paid down to the last detail, including deliberately aged pillars, soft lighting and arched recesses leading to smaller nooks and crannies. Soft sitar music play-ing in the background adds to the ethnic experience.
The Palace d’India is indeed a re-gal place. What better place to celebrate Deepavali with family or friends?
“The Moghul kings had a rich culture,” restaurant manager Anand, 27, said, “and a highly-developed taste for fine food.
“That’s the kind of food we serve here: good authentic Indian food for non-Indians.”
Good choice:The Bendi Nasala.
The cosy interior belies a large seating capacity of 350, but if you are holding a private function for 30 to 40 guests, they can arrange a special buffet on the first floor. Alternati-vely, they can cater for your party off site.
It’s easy to see why they were named one of Malaysia Tatler’s Best Restaurants for Excellent Cuisine and Service 2006 and 2007.
The service is friendly but dis-creetly efficient, and the extensive menu of old favourites like tandoori and curries, and other more exotic-sounding names created by a team of six chefs from different provinces in India will ensure a wonderful culinary experience.
According to Anand, they are the only restaurant in Malaysia serving 112 different varieties of kebabs, effectively making them a kebab factory.
“They are baked in a tandoori oven at exactly 140 degrees Fahren-heit, and the cooking is precisely timed, otherwise they can be under or overcooked.”
Apart from tikkas, try their Murg Malai, lightly flavoured yet tasty chicken, or their unusual Rashimi, also chicken, served with light and fluffy egg yoke.
Popular main courses include their Sizzling Dishes which are Kashmiri delights – mutton, fish, chicken or prawns served with a chilli and capsicum gravy.
The tender Cauliflower Manchu-rian is a Chinese dish which has been adapted with added spices, and the Claypot Fish Curry, with a me-dium-hot sauce, is another favou-rite.
“Not all Indian food is hot and spicy,” said Anand.
However, the tender Sizzling Lamb is spicy and so is the Chicken Vindaloo. Eaten with one of their many rice dishes, briyanis or pilaus, both were tasty and filling.
They also offer eight different types of bread, including naan and the light and delicate roomali.
Vegetarians have a large selection to choose from as well.
A live three-piece band performs throughout the evening, their per-cussion and stringed instruments twanging in musical accompani-ment to not just Indian, but English and even Chinese songs.
For reservations, call 04-899 9715 or email them on info@palaced india.com.
THE impressive and colourful exterior of this restaurant on Tanjong Tokong Road, Penang, will give you an idea of what to ex-pect inside. And once you enter, the rich, intricate decor makes you feel like you’re inside a Moghul palace.
Attention has been paid down to the last detail, including deliberately aged pillars, soft lighting and arched recesses leading to smaller nooks and crannies. Soft sitar music play-ing in the background adds to the ethnic experience.
The Palace d’India is indeed a re-gal place. What better place to celebrate Deepavali with family or friends?
“The Moghul kings had a rich culture,” restaurant manager Anand, 27, said, “and a highly-developed taste for fine food.
“That’s the kind of food we serve here: good authentic Indian food for non-Indians.”
Good choice:The Bendi Nasala.
The cosy interior belies a large seating capacity of 350, but if you are holding a private function for 30 to 40 guests, they can arrange a special buffet on the first floor. Alternati-vely, they can cater for your party off site.
It’s easy to see why they were named one of Malaysia Tatler’s Best Restaurants for Excellent Cuisine and Service 2006 and 2007.
The service is friendly but dis-creetly efficient, and the extensive menu of old favourites like tandoori and curries, and other more exotic-sounding names created by a team of six chefs from different provinces in India will ensure a wonderful culinary experience.
According to Anand, they are the only restaurant in Malaysia serving 112 different varieties of kebabs, effectively making them a kebab factory.
“They are baked in a tandoori oven at exactly 140 degrees Fahren-heit, and the cooking is precisely timed, otherwise they can be under or overcooked.”
Apart from tikkas, try their Murg Malai, lightly flavoured yet tasty chicken, or their unusual Rashimi, also chicken, served with light and fluffy egg yoke.
Popular main courses include their Sizzling Dishes which are Kashmiri delights – mutton, fish, chicken or prawns served with a chilli and capsicum gravy.
The tender Cauliflower Manchu-rian is a Chinese dish which has been adapted with added spices, and the Claypot Fish Curry, with a me-dium-hot sauce, is another favou-rite.
“Not all Indian food is hot and spicy,” said Anand.
However, the tender Sizzling Lamb is spicy and so is the Chicken Vindaloo. Eaten with one of their many rice dishes, briyanis or pilaus, both were tasty and filling.
They also offer eight different types of bread, including naan and the light and delicate roomali.
Vegetarians have a large selection to choose from as well.
A live three-piece band performs throughout the evening, their per-cussion and stringed instruments twanging in musical accompani-ment to not just Indian, but English and even Chinese songs.
For reservations, call 04-899 9715 or email them on info@palaced india.com.
Harmony Of Flavours
If you've always wanted to try Japanese food but simply don't know what to order,then head for Matsuki Restaurant in Cantonment Road, Penang.
They have two menus available: one for those already familiar with Japanese food and the other comes with photos of the food for people who aren't.
And you don’t have to worry about accompaniments. You'll get a complete meal with the Special Lunch Bento set – chicken teriyaki, unagi (eel), fried vegetables and sashimi together with rice, miso soup, chawan mushi (steamed egg custard) and fruit.
A delicious Sukiyaki Tei Set, served piping hot in a claypot, costs just RM18 and the Seafood Set RM25.
Value for money:The Seafood Set offers a complete meal.
Also try the Gyuniku Kimuchi Itame (sliced beef fried with kimchee) and Adegashi Tofu (deep-fried tofu with sauce) – both very appetising.
Indulge in some Haagen Daz ice-cream and wash it all down with hot or cold sake or Asahi beer.
The food is such exceptionally good va- lue because proprietor Lee Ten Lin, 57, is also a purveyor of Japanese groceries and therefore has access to the raw ingredients at trade prices.
The chilled tuna is shipped in weekly, and the salmon (shake) is flown in twice a week, ensuring the sashimi is as fresh as possible.
“Every morning, I go to the market personally to source for the best produce available,” Lee explained.
He employs experienced local chefs, and service is provided by his wife Judy and daughter Siew Yen, which all go towards keeping quality up but costs, and therefore prices, down.
Matsuki has been going for over 10 years now, and judging by the lunchtime crowd and Japanese clientele who go there to eat and read the papers, it offers not just value for money but also authentic Japanese food (he often gets busloads of Japanese tour groups too).
The pork-free outlet, with its neat, fresh interior and clean wooden furniture, is a pleasant place. It has four tatami rooms which can be booked in advance, and sufficient parking in the front garden.
Matsuki is open every day from noon to 2.30pm for lunch and 6pm to 10.30pm for dinner. For details or reservations, call 04-229 5504.
They have two menus available: one for those already familiar with Japanese food and the other comes with photos of the food for people who aren't.
And you don’t have to worry about accompaniments. You'll get a complete meal with the Special Lunch Bento set – chicken teriyaki, unagi (eel), fried vegetables and sashimi together with rice, miso soup, chawan mushi (steamed egg custard) and fruit.
A delicious Sukiyaki Tei Set, served piping hot in a claypot, costs just RM18 and the Seafood Set RM25.
Value for money:The Seafood Set offers a complete meal.
Also try the Gyuniku Kimuchi Itame (sliced beef fried with kimchee) and Adegashi Tofu (deep-fried tofu with sauce) – both very appetising.
Indulge in some Haagen Daz ice-cream and wash it all down with hot or cold sake or Asahi beer.
The food is such exceptionally good va- lue because proprietor Lee Ten Lin, 57, is also a purveyor of Japanese groceries and therefore has access to the raw ingredients at trade prices.
The chilled tuna is shipped in weekly, and the salmon (shake) is flown in twice a week, ensuring the sashimi is as fresh as possible.
“Every morning, I go to the market personally to source for the best produce available,” Lee explained.
He employs experienced local chefs, and service is provided by his wife Judy and daughter Siew Yen, which all go towards keeping quality up but costs, and therefore prices, down.
Matsuki has been going for over 10 years now, and judging by the lunchtime crowd and Japanese clientele who go there to eat and read the papers, it offers not just value for money but also authentic Japanese food (he often gets busloads of Japanese tour groups too).
The pork-free outlet, with its neat, fresh interior and clean wooden furniture, is a pleasant place. It has four tatami rooms which can be booked in advance, and sufficient parking in the front garden.
Matsuki is open every day from noon to 2.30pm for lunch and 6pm to 10.30pm for dinner. For details or reservations, call 04-229 5504.
Well-Travelled Chef Shares His Passion For French-Euro Cuisine
By GEETHA KRISHNAN
IT is a known fact that we locals love our food but do we know enough about it?
Plush decor: Brasserie La Place beckons with its black interior and coordinated furniture.
When S. K. Cheah opened Brasserie La Place in Damansara Utama, his intention, aside from embarking on a business venture, was to share his food knowledge with fellow Malaysians.
Lean: Foie Gras in Balsamico.
The well-trained and well-travelled chef spent 36 years of his life in Europe, working in Netherlands, Switzerland, France and Canada. His last stint was at the Amsterdam RAI International Exhibition and Congress Centre in Holland.
Over lunch at Brasserie La Place (pronounced Plas in French), Cheah explained that Europeans took their meat seriously and had a tendency to frown on strong marinades.
“Red meats are best served medium rare so the natural flavour and juices can be relished. Over-marinating masks the real taste of meat while well done steaks, depending on where the meat was procured, can turn out leathery,” he said.
According to Cheah, the five-month-old Brasserie La Place goes by standard European dining requirements and diners are advised to order their meats medium rare for a European culinary experience. Wine reductions are also big here.
Brasserie La Place offers upscale French-European cuisine without burning a hole in your wallet. The three-course set lunch with five different main courses is RM19.90++.
Rich offering: Grilled King Prawns with Blue Cheese Sauce.
The decor here is swanky, featuring chic dining furniture in plush black, paired with elegant chandeliers dangling black-and-white crystals. There’s the bar, function room and private lounge for aperitifs.
Lately Cheah has been overseeing the running of the restaurant and has placed head chef Chia Lai Heng in charge of the kitchen. They are in the midst of adding new items to the a la carte menu.
Both also swear by chilled beef from Australia for superior taste, texture and quality. The Beef Carpaccio was spectacular with raw slivers of tenderloin accompanied by capers, sun-dried tomatoes and cheese shavings.
Curing is an important process for the Foie Gras with Balsamico because the combination of port and cognac ensures the goose liver stays lean and fat-free.
The best part of every meal: Choux Chocolate Fondant is a must have for all dessert lovers.
Cheah is contemplating introducing cold soups like vichycoisse and gazpacho. His restaurant serves Cream of Cucumber and Mint, a hot, refreshing soup enjoyed by most.
“We had reservations about the soup because Malaysians are not big on cooked cucumbers. The cream and mint has made all the difference,” he said.
A generous and tasty stuffing of turkey ham and shiitake mushrooms goes into the Stuffed Spring Chicken with Duxxels in Supreme Sauce. For the lamb special the natural choice would be Sauteed Lamb Cutlets with Honey and Rosemary Sauce. The herb arms the meat with a lovely fragrance.
You’re assured of fresh crustaceans for the Grilled King Prawns with Blue Cheese Sauce. The sauce might be an acquired taste but Chia’s decision to include spaghetti in the dish tones down the strong flavour.
Chef’s choice: Brasserie La Place chefs recommend that red meats be savoured medium rare.
Keen on offering the best even for dessert, Chia uses Belgian bittersweet chocolate for the Choux Chocolate Fondant. Its gooey centre oozes rich chocolate but it is best to savour the platter of mixed berries and sliced fruits first before embarking on the decadent chocolate experience.
BRASSERIE LA PLACE (Pork-free) 55B-59B,
Uptown 37, 2nd Floor (above HSBC),
Jalan SS21/37, Damansara Utama,
Petaling Jaya, Selangor (Tel: 03-7710 5562).
Business Hrs: Daily, lunch (noon to 2.30pm) and dinner (6pm to 9.30pm).
Closed on Sunday.
IT is a known fact that we locals love our food but do we know enough about it?
Plush decor: Brasserie La Place beckons with its black interior and coordinated furniture.
When S. K. Cheah opened Brasserie La Place in Damansara Utama, his intention, aside from embarking on a business venture, was to share his food knowledge with fellow Malaysians.
Lean: Foie Gras in Balsamico.
The well-trained and well-travelled chef spent 36 years of his life in Europe, working in Netherlands, Switzerland, France and Canada. His last stint was at the Amsterdam RAI International Exhibition and Congress Centre in Holland.
Over lunch at Brasserie La Place (pronounced Plas in French), Cheah explained that Europeans took their meat seriously and had a tendency to frown on strong marinades.
“Red meats are best served medium rare so the natural flavour and juices can be relished. Over-marinating masks the real taste of meat while well done steaks, depending on where the meat was procured, can turn out leathery,” he said.
According to Cheah, the five-month-old Brasserie La Place goes by standard European dining requirements and diners are advised to order their meats medium rare for a European culinary experience. Wine reductions are also big here.
Brasserie La Place offers upscale French-European cuisine without burning a hole in your wallet. The three-course set lunch with five different main courses is RM19.90++.
Rich offering: Grilled King Prawns with Blue Cheese Sauce.
The decor here is swanky, featuring chic dining furniture in plush black, paired with elegant chandeliers dangling black-and-white crystals. There’s the bar, function room and private lounge for aperitifs.
Lately Cheah has been overseeing the running of the restaurant and has placed head chef Chia Lai Heng in charge of the kitchen. They are in the midst of adding new items to the a la carte menu.
Both also swear by chilled beef from Australia for superior taste, texture and quality. The Beef Carpaccio was spectacular with raw slivers of tenderloin accompanied by capers, sun-dried tomatoes and cheese shavings.
Curing is an important process for the Foie Gras with Balsamico because the combination of port and cognac ensures the goose liver stays lean and fat-free.
The best part of every meal: Choux Chocolate Fondant is a must have for all dessert lovers.
Cheah is contemplating introducing cold soups like vichycoisse and gazpacho. His restaurant serves Cream of Cucumber and Mint, a hot, refreshing soup enjoyed by most.
“We had reservations about the soup because Malaysians are not big on cooked cucumbers. The cream and mint has made all the difference,” he said.
A generous and tasty stuffing of turkey ham and shiitake mushrooms goes into the Stuffed Spring Chicken with Duxxels in Supreme Sauce. For the lamb special the natural choice would be Sauteed Lamb Cutlets with Honey and Rosemary Sauce. The herb arms the meat with a lovely fragrance.
You’re assured of fresh crustaceans for the Grilled King Prawns with Blue Cheese Sauce. The sauce might be an acquired taste but Chia’s decision to include spaghetti in the dish tones down the strong flavour.
Chef’s choice: Brasserie La Place chefs recommend that red meats be savoured medium rare.
Keen on offering the best even for dessert, Chia uses Belgian bittersweet chocolate for the Choux Chocolate Fondant. Its gooey centre oozes rich chocolate but it is best to savour the platter of mixed berries and sliced fruits first before embarking on the decadent chocolate experience.
BRASSERIE LA PLACE (Pork-free) 55B-59B,
Uptown 37, 2nd Floor (above HSBC),
Jalan SS21/37, Damansara Utama,
Petaling Jaya, Selangor (Tel: 03-7710 5562).
Business Hrs: Daily, lunch (noon to 2.30pm) and dinner (6pm to 9.30pm).
Closed on Sunday.
Tuesday, October 23, 2007
All Time Favourite Meal
By JADE CHAN
Restoran Makan Makan
5 Jalan Anggerik Vanilla M 31/M
Kota Kemuning
40460 Shah Alam
Tel: 012-2727862 (Simon) / 012-3796046 (Cynthia)
Business hours: Tues-Sun, 8am to 6pm. Closed on Mon.
Pork free
Eating at Restoran Makan Makan is like taking a walk down memory lane – most of its meals are served on coloured metal plates that are reminiscent of those from our grandparents’ and parents’ generation.
“Our concept is based on the old-school, homestyle cooking, and we specialise in all-time local favourite snacks and comfort food most Malaysians are familiar with,” said Simon Lau.
For the love of food: Cynthia Oh and Simon Lau opened the restaurant to share their passion for eating and cooking, and as an extension of Lau’s in-laws’ tong shui business.
The restaurant, which opened in June 2007, is operated by partners Lau and Cynthia Oh, and occasionally assisted by their respective spouses May Soo and Kaiser Tan.
Lau, Soo, Oh and Tan are a group of childhood friends who grew up in Petaling Jaya, and enjoyed serving guests with their home cooked food.
Soo explained that their restaurant is a natural extension of her parents’ tong shui business, and a way to share their passion for eating and cooking.
“My parents have been operating a tong shui stall called Soh Soo’s Desserts at Kedai Kopi Khoong in Seapark for over 30 years.
Sweet concoction: The Bubur Cha Cha is one of the several types of tong shui served at the restaurant.
“My husband was previously in the pest control business, but we were looking into venturing into something else,” she said.
“He sold off his business, then we roped in Cynthia (and her husband) to open this restaurant that is like a spin-off from my parents’ stall, with more items added to the menu.”
Oh said that most of the dishes were prepared using their own recipes and those from their families.
Some of the restaurant’s bestsellers are Tom Yam Fried Rice, Mee Mamak, Nasi Lemak with Fried Chicken, Yong Chow Fried Rice, Loh Mai Fun (Glutinous Rice) and Anson Chee Cheong Fun.
The tong shui, which come in hot and chilled varieties, include Red Bean, Pulut Hitam, Gingko Barley Fuchuk, Bubur Cha Cha and Sea Coconut with Longan.
Thai flavour: Restoran Makan Makan’s Siamese Laksa come highly recommended by their owners.
“Our tong shui is very popular among our customers, especially the Gingko Barley Fuchuk and Bubur Cha Cha. The texture is very smooth and its prepared fresh early every morning.
“We also have special tong shui that is served during weekends, like Mak Chok (wheat cooked with gula melaka), Green Bean and Tapioca,” said Oh.
The restaurant’s Siamese Laksa and Wu Tau Kow (Yam Cake) come highly recommended by their owners.
“We used to cook the Siamese Laksa whenever we had a gathering, and our friends gave us good comments about it,” said Soo, who got the recipe from her sister-in-law.
“The soup is a rich concoction of santan (coconut milk), spices, curry paste and fish stock from ikan kembung.
“We serve it with strips of ikan kembung and garnish it with mint leaves, bunga kiantan and cucumber.”
A variety of tong shui: (clockwise, from bottom) Sea Coconut with Longan, Gingko Barley Fuchuk and Pulut Hitam.
“The Yam Cake is a recipe of mine, and we can assure you there’s yam in the cake. It’s a steamed dish served with dried shrimp, spring onions and fried onions, as well as homemade chilli and sweet sauces,” said Oh.
She also makes the kaya for the Toasted Bread with Kaya and Butter snack, a Hainan-style snack that is available throughout the day.
The Glutinous Rice dish features rice steamed with stir-fried ingredients like onions, garlic, dried shrimp and mushroom, then topped with peanuts and spring onions for a crunchier flavour, while the Anson Chee Cheong Fun is a dish of steamed chee cheong fun that has its skin wrapped with dried shrimps and turnips.
“Its named after Teluk Anson (now Teluk Intan, Perak), and a lot of our customers say this dish is very similar to the one found there,” said Soo.
If you have room for more, choose from the wide array of Nyonya Kuih, including Bingka Ubi, Kuih Ketayap, Mochi, Pulut Tai Tai, Onde Onde and Pulut Inti.
Restoran Makan Makan
5 Jalan Anggerik Vanilla M 31/M
Kota Kemuning
40460 Shah Alam
Tel: 012-2727862 (Simon) / 012-3796046 (Cynthia)
Business hours: Tues-Sun, 8am to 6pm. Closed on Mon.
Pork free
Eating at Restoran Makan Makan is like taking a walk down memory lane – most of its meals are served on coloured metal plates that are reminiscent of those from our grandparents’ and parents’ generation.
“Our concept is based on the old-school, homestyle cooking, and we specialise in all-time local favourite snacks and comfort food most Malaysians are familiar with,” said Simon Lau.
For the love of food: Cynthia Oh and Simon Lau opened the restaurant to share their passion for eating and cooking, and as an extension of Lau’s in-laws’ tong shui business.
The restaurant, which opened in June 2007, is operated by partners Lau and Cynthia Oh, and occasionally assisted by their respective spouses May Soo and Kaiser Tan.
Lau, Soo, Oh and Tan are a group of childhood friends who grew up in Petaling Jaya, and enjoyed serving guests with their home cooked food.
Soo explained that their restaurant is a natural extension of her parents’ tong shui business, and a way to share their passion for eating and cooking.
“My parents have been operating a tong shui stall called Soh Soo’s Desserts at Kedai Kopi Khoong in Seapark for over 30 years.
Sweet concoction: The Bubur Cha Cha is one of the several types of tong shui served at the restaurant.
“My husband was previously in the pest control business, but we were looking into venturing into something else,” she said.
“He sold off his business, then we roped in Cynthia (and her husband) to open this restaurant that is like a spin-off from my parents’ stall, with more items added to the menu.”
Oh said that most of the dishes were prepared using their own recipes and those from their families.
Some of the restaurant’s bestsellers are Tom Yam Fried Rice, Mee Mamak, Nasi Lemak with Fried Chicken, Yong Chow Fried Rice, Loh Mai Fun (Glutinous Rice) and Anson Chee Cheong Fun.
The tong shui, which come in hot and chilled varieties, include Red Bean, Pulut Hitam, Gingko Barley Fuchuk, Bubur Cha Cha and Sea Coconut with Longan.
Thai flavour: Restoran Makan Makan’s Siamese Laksa come highly recommended by their owners.
“Our tong shui is very popular among our customers, especially the Gingko Barley Fuchuk and Bubur Cha Cha. The texture is very smooth and its prepared fresh early every morning.
“We also have special tong shui that is served during weekends, like Mak Chok (wheat cooked with gula melaka), Green Bean and Tapioca,” said Oh.
The restaurant’s Siamese Laksa and Wu Tau Kow (Yam Cake) come highly recommended by their owners.
“We used to cook the Siamese Laksa whenever we had a gathering, and our friends gave us good comments about it,” said Soo, who got the recipe from her sister-in-law.
“The soup is a rich concoction of santan (coconut milk), spices, curry paste and fish stock from ikan kembung.
“We serve it with strips of ikan kembung and garnish it with mint leaves, bunga kiantan and cucumber.”
A variety of tong shui: (clockwise, from bottom) Sea Coconut with Longan, Gingko Barley Fuchuk and Pulut Hitam.
“The Yam Cake is a recipe of mine, and we can assure you there’s yam in the cake. It’s a steamed dish served with dried shrimp, spring onions and fried onions, as well as homemade chilli and sweet sauces,” said Oh.
She also makes the kaya for the Toasted Bread with Kaya and Butter snack, a Hainan-style snack that is available throughout the day.
The Glutinous Rice dish features rice steamed with stir-fried ingredients like onions, garlic, dried shrimp and mushroom, then topped with peanuts and spring onions for a crunchier flavour, while the Anson Chee Cheong Fun is a dish of steamed chee cheong fun that has its skin wrapped with dried shrimps and turnips.
“Its named after Teluk Anson (now Teluk Intan, Perak), and a lot of our customers say this dish is very similar to the one found there,” said Soo.
If you have room for more, choose from the wide array of Nyonya Kuih, including Bingka Ubi, Kuih Ketayap, Mochi, Pulut Tai Tai, Onde Onde and Pulut Inti.
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