Tag / sambal
Every once in a while, the bunch of jokers at work would organize a fun “eating out” session, usually when one of us has something to celebrate and belanja the team.
A few weeks ago, we ended up at Jalan Bellamy for some good old fashion ikan bakar on one of such occasions.
Gerai Mak Alang Ikan Bakar Jalan Bellamy
Tucked behind Agong’s old palace between Jalan Syed Putra & Jalan Istana is a small hill that is very different from most part of KL. There’s virtually no development, you can’t find any big commercial buildings or high rise offices. A place so close to the hustle & bustle of the likes of Puduraya and yet immune to the change of time.
It is here that you find some half a dozen ikan bakar places, all packed with hungry lunch crowds any given afternoon.
Gerai Mak Alang was the restaurant of choice for our excursion.
tempoyak is always a plus at ikan bakar places
Gerai Mak Alang offers quite a good selection of grilled fish and other dishes. You have the standard ikan pari (sting ray), kembung, tilapia, and even terubok (toli shad, full of annoying tiny bones but with the softest meat ever). There’s also a selection of sambal to complete the dishes, including my all time favorite – tempoyak!
prawns, cuttlefish, and cockles are available too
In addition to fish, they also offer prawns, cuttle fish, and cockles. I expected the cockles to be of the Nong & Jimmy bakar method, but it came coated with curry powder/sauce instead, which turned out to be quite ok nonetheless, but I would still prefer it grilled tho.
The cuttle fish was superb though, soft, succulent, and tasted supremely fresh. The prawn seemed to be prepared similar to nyonya asam prawn style, which was mighty fine by me.
food is always best when enjoyed with great company
Food quality is more than decent, and we certainly had a great time at Jalan Bellamy. There are a few other stalls still yet to be explored for me, and judging by the amount of crowd, I believe they are all worth trying out.
Gerai Mak Alang
GPS: 3.130557, 101.694670
Last week semperna ulang tahun kelahiran Haze Long, we went to Templer Park Forest Retreat for a bit of a getaway (blog post some other time). A place that’s a bit out of the city and more in tune with nature, which also translate to making our own food.
Fortunately, there’s a pretty well equipped kitchen for our usage, and the Selayang market nearby. So on the morning of the 2nd day, we went to the market and picked up a chunky barramundi fish (siakap) for a bit of DIY ikan bakar.
I want to share with you the recipe of this dish, as it is a very simple dish to prepare at home. It’s pretty delicious and the use of banana leaf in this preparation method ensure that the skin is edible and never charred.
home cooked ikan bakar with siakap fish
- 600-800 gram barramundi fish (or stingray, or any other fish of similar size)
- turmeric powder (kunyit)
- 2 pieces banana leaves big enough to cover the fish
- a couple table spoon of cooking oil or butter
ikan bakar with kunyit (turmeric) – sedap!
- clean and dry the fish
- cover generous amount of turmeric powder and two teaspoon of salt on the fish, set aside for at least a few minutes
- heat up a flat surface frying pan, then pan fry the fish on top of banana leaf for 10 mins with oil
- fry the other side of fish with a fresh banana leaf for another 8 minutes
- serve with a couple slices of lime (bonus: with sambal)
A few weeks ago one of my colleagues asked “hey KY jom makan”, and since there’s nothing outside of endangered species and kiwi I don’t eat, I got on the car without knowing where I would end up.
The destination turned out to be Ayam Bakar Wong Solo, one of my favorite ayam bakar/ayam penyet places that I’ve only had from take-outs.
Ayam Bakar Wong Solo at Ampang
Wong Solo at Ampang is situated by Jalan Dagang Besar, less than five mintues away from Ampang Point. Parking is a painless affair, and the restaurant, while having less than inspiring interior decoration, is equipped with air conditioning, a great feature considering you’re going to end up eating something spicy.
ayam bakar, terung, and petai sambal
Both the ayam bakar and ayam penyet is served with a side of tempe, tauhu, a small portion of terung (eggplant), and those really addictive sambal. The tempe here is the first that I really enjoyed.
The difference between ayam bakar and ayam penyet is the way the chicken is cooked. One is over fire, and the other is deep fried and smashed. Both are equally good but I do prefer ayam bakar as it is a rarer dish among the two.
Terung is a pretty decent dish but we were glad we ordered sambal petai. Those stinky beans and prawns made for good side dish for sure.
Ayam Bakar Wong Solo
G18/G19, Jalan Dagang B/3A (Taman Dagang),
68000 Ampang, Selangor
GPS: 3.148964, 101.754808
Tel: 03-4270 1947
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It is very common for a dish famous in one area to be offered in another part of the country with slightly altered ingredients. This is usually done due to availability, or sometimes just to better suit the local taste.
For Penang hawker dishes in Klang Valley, curry mee is perhaps the one dish that is affected the most. The ingredients used is sometimes so different from the version up North you wonder why they still share the same name.
Anyway, for the true Penang curry mee lovers, here are four places where Penang curry mee is offered with one crucial ingredient (to me, the most important ingredient) to unite them all – coagulated pork blood.
Penang curry mee at Restaurant Okay, PJ SS2
The father and son stall at Restaurant Okay, SS2 operates from about 7:30am and usually sells out in a little over two hours. There’s prawn, blood, cockles, cuttle fish, and very fragrant sambal paste. There’s always a couple tables filled with Penangites seated right next to the stall on weekday mornings, I join them from time to time.
2, Jalan SS2/10,
Petaling Jaya, Selangor
(at the other end of the same row of shop houses comprising KAYU)
GPS: 3.115084, 101.616390
Hours: 7:30 am to 9:30 am, off Mondays
Curry mee at Sun Sea kopitiam, OUG
Closer to KL, the version of Penang curry mee at Sun Sea kopitiam in OUG is also legit. It comes with all the essential ingredients with those slightly charred chilli paste. I also love the way they leave the cockles just ever slightly cooked.
Restaurant Sun Sea
Jalan Hujan Rahmat,
Overseas Union Garden,
58200 Kuala Lumpur
GPS: 3.073945, 101.673234
Hours: daily till around noon+
curry mee from Penang One, Puchong
For those who are willing to pay a bit more for air conditioned dining environment, Penang One offers curry mee all the way from Pulau Tikus Keong’s curry mee stall in Penang. The cuttle fish used here is the darker version closer to one you find in mee goreng mamak, and there’s long bean, mint leaves, and even bunga kantan thrown in. Definitely worth the extra RM 2-3 they charge over kopitiam versions.
Penang One at Puchong
G2, Jalan Puteri 2/6,
47100 Puchong, Selangor
GPS: 3.023883, 101.617950
Tel: 03-8052 0181
Hours: 9.30am – 9.30pm daily
Penang One at Kota Damansara
16-1, Jalan PJU5/7,
47810 Kota Damansara, PJ
GPS: 3.152335, 101.594404
Tel: 03-6151 1083
Hours: 10.30am – 10.30pm daily
Penang white curry mee at Mayiang Jaya cafe, PJ
The Penang white curry mee stall at Mayiang Jaya Cafe is one of my latest discovery in this category. All the essential ingredients is presence except prawns. Mint leaves and long beans sort of make up for it I guess, I always ask for more pork blood here. It is perhaps the weaker version among the four, but still one that manage to satisfy my cravings.
Mayiang Jaya cafe
28, Jalan SS26/4,
Taman Mayang Jaya,
Petaling Jaya 47301 Selangor
GPS: 3.116374, 101.604224
Hours: breakfast and lunch
When it comes to fish head noodles, I’m often pretty conflicted. I mean, I love my seafood, but at the same time I am not one who likes to mess around with fish bones in a soupy dish. Sometimes it’s just too much trouble.
The perfect solution? Fish head noodle style but with deep fried fish fillet instead. This is one of the options you can get at Restaurant 6868 at Taman Kobena, Cheras.
Restaurant 6868, a very Chinese kinda name
Restaurant 6868 resides in one of the older shop lots at a relatively quiet part of Cheras. The two shop houses have seen better days, but the premise is rather cozy and hygiene standard is decent.
The menu is written on the wall, you can choose from “normal” Chinese Carp fish head noodle, Ma Yau fish head noodle, “4 Kingdom”, yin yeong, fish paste, and more. Prices are from RM 7 to RM 16 each bowl, a small bowl of Chinese Carp fish head noodle cheapest, and big portion of Ma Yau at the other end of price spectrum.
instead of fish head, we chose “ma yau” fish filets, fried suikao too
I had a small bowl of Ma Yau fish fillet noodle (RM 10) without the evaporated milk. It came with 3 chunks of pretty good size fillets. They were deep fried and fragrant, but what made it so much better was the sambal belacan that came with the fish, it was spicy and very addictive! I think I had about 3 extra servings of those belacan.
the sambal was most excellent
The version with evaporated milk were very good too, if you’re the type of prefers it that way. Big portion with Ma Yau fish costs RM 16 but you get 5 pieces of fillet instead of 3. I think we’ve decided that ordering big with less noodle might be the way to go next time.
We also ordered some deep fried suikao (RM 1.80 each) for sharing and they were of good quality and packed with ingredients as well. You can have these with the accompanying chili sauce, but I prefer to down em with even more sambal.
I shall go come back here and perhaps try their fish maw soup next time.
No. 12, 14, Jalan 5/92B,
Taman Kobena, 56100
Cheras Kuala Lumpur
GPS: 3.11670, 101.73008
Tel: 016-215 3667, 03-9281 1889
Hours: Mon-Wed-Fri (8 am to 11 pm), Tue-Thu-Sat (8 am to 6 pm), Sun (7 am to 5 pm)