Kyspeaks.com

Malaysian Food Blog, Travel, Diving & More

Tag / squid

Ever since we moved to KEN Rimba, we have had to drive out for most of our meals, until very recently – the famed Ana Ikan Bakar Petai opened a branch literally right outside at our doorstep here in Shah Alam.

Ana Ikan Bakar Petai, now in Shah Alam
Ana Ikan Bakar Petai, now in Shah Alam

For the uninitiated, Ana Ikan Bakar Petai is a “brand” originated from Kuantan which also has a rather popular branch in Bangi. This is their 3rd outlet, occupying three shop lots, including upstairs & side walkway, a pretty big set up for the this otherwise pretty sleepy commercial area.

We’ve been to the place quite a few times since, it certainly is legit.

squid, prawns, crab, shellfish, and a variety of fish to choose from
squid, prawns, crab, shellfish, and a variety of fish to choose from

At Ana Ikan Bakar, you get to choose from quite a variety of seafood – squid, lala, bamboo clams, prawns, blue crabs, sting ray, cencaru, siakap (barramundi), jenahak, garupa, and more. The price is per 100 gram (RM 3.50 – RM 7.00) is clearly stated on the display as well, so you know what you going to have to pay.

There are several cooking methods as well, with the most popular being bakar petai. If bakar isn’t what you want, you can have them masak cili, manis, halia, kicap, pedas, tiga rasa, asam pedas, lamprik, kerabu mangga, goreng kunyit, or steam limau, asam boi, or halia. Quite a number of permutations really.

pari & sotong with petai
pari & sotong with petai

On our first visit we had a ikan pari & sotong prepared the traditional bakar petai style. The fish was absolutely on point, super spicy with the hint of petai permeating from the sauce. As it is basically covered with the sauce, you really don’t need to have a separate condiment to go with. I also particularly like the texture of the fish here that is not overly cooked like many others.

all wrapped up in banana leaf, the only way!
all wrapped up in banana leaf, the only way!

The sotong bakar petai was pretty good too, but to be honest if you already have a bakar petai dish, it’s best to go with a different cooking method. On subsequent visits, we found out that the sotong is best deep fried, and they also serve very good ikan siakap steamed limau, with tiga rasa among their most popular orders as well.

keropok lekor, tomyam, lala, kailan ikan masin
keropok lekor, tomyam, lala, kailan ikan masin

Ana Ikan Bakar Petai serves more than just ikan bakar. There’s a full menu of traditional “goreng goreng” dishes. Their vegetable dishes are among the best I’ve had (try their kailan ikan masin), tomyam was good as well. There’s also other dishes such as various types of fried rice, meat, soup, etc.

Oh by the way, the lala is not worth ordering. Happy dining!

map to Shah Alam Ana Ikan Bakar Petai

Address:
Ana Ikan Bakar Petai
No. 27, Jln Lengkuas B 16/B,
Ken Rimba, Seksyen 16,  
40200 Shah Alam, Selangor
GPS3.055502, 101.484363
Tel 017-791 0197, 018-321 4519

I remember one of the dishes I really like as a kid involving squid is the one with some sort of thick dark sauce mom made, so naturally when I discovered that we still had some squid in the fridge, I tried to replicate the dish at home. After a bit of exploring on the web, I think I finally nailed down a version that came up pretty good.

squid with dark soya sauce
squid with dark soya sauce

Here’s the simple stir fry squid with dark soya sauce recipe, give it a try if you love squid like most of us do!

To be honest, the recipe uses more than just dark soya sauce, naming is just for simplicity sake.

soya sauce, dark soya sauce, squid, garlic, ginger, salt, brown sugar, and pepper
soya sauce, dark soya sauce, squid, garlic, ginger, salt, brown sugar, and pepper

Ingredients:

  • 6-8 squids, cleaned (if you want to get fancy, stuff the head back into the body and “stitch it up with a toothpick”)
  • an inch of ginger, cut into strips
  • half a bulb of garlic, chopped in chunks
  • 2 tablespoon dark soya sauce
  • 1 tablespoon soya sauce
  • pepper to taste
  • a dash of salt
  • 1 tablespoon brown sugar
  • 3 tablespoon cooking oil

start with ginger, garlic, then the rest
start with ginger, garlic, then the rest

Cooking instructions:

  • marinate the squid with sugar, salt, dark soya sauce, soya sauce, and pepper for 30 minutes
  • heat up cooking oil
  • fry ginger for a 30 seconds, then add garlic until fragrant
  • add in squid in medium heat without pouring all the marinate
  • cook for 5-6 minutes, then add the rest of the marinate
  • serve while hot (add a bit of parsley for photo op!)

It is really a rather simple recipe, I hope you try it. Happy cooking!

For many of us, there seems to be only two versions of Halal Indian cuisine served in this country. The high end, and the 24-hour mamak shops. There’s certainly a gap to fill isn’t it? That’s where restaurants like Ratha’s Famous Raub Curry fits in, a casual dining that serves just what we love most.

Ratha's Famous Raub Curry, at PJ Uptown
Ratha’s Famous Raub Curry, at PJ Uptown

Ratha’s is a family own restaurant, and the original restaurant at Raub is one of the highest ranked eatery at the location on TripAdvisor, and this Damansara Uptown branch is operated by the second generation.

The restaurant is located at the side of Uptown facing LDP, which offers slightly better parking situations compared to the parking hell that is the “inside” of the commercial area. It is air conditioned, clean, and brightly lit, while offering a no-frill experience.

stirfry bendi, sambal squid, curry chicken, fried lamb
stirfry bendi, sambal squid, curry chicken, fried lamb

The menu is a simple laminated sheet, but offering is quite comprehensive. There’s seafood, poultry, meat, vegetable, and other individual dishes if you prefer not to go with steamed rice.

For dinner, we shared stirfry bendi, sambal squid, curry chicken, and fried lamb for the three of us, and they turned out to be quite delightful and properly flavored while not being overly spicy. I’d wished that we ordered their famous fish head curry, but perhaps that would be more fitting to a larger group.

clean and comfortable dining concept for mamak style food, what's there not to like?
clean and comfortable dining concept for mamak food, what’s there not to like?

If you’re up for some good old fashion Malaysian Indian cuisine in a comfortable set up, this would be a good place to start.

map to Ratha Raub Famous Curry at Uptown

Address;
Ratha Raub Famous Curry
32, Jalan SS 21/35, Damansara Utama,
47400 Petaling Jaya, Selangor
GPS: 3.137086, 101.623948
Tel03-7733 9287
Hours: 7am to 10pm

Now that we moved to Shah Alam, it’s time to explore the neighbouring places for food a bit, and there’s no better way to do this than starting out with some of the names that we’ve already familiar with – which is what brought us to Serai Thai Restaurant at Seksyen 3.

Serai Thai at Seksyen 3, Shah Alam
Serai Thai at Seksyen 3, Shah Alam

Serai has been quite successful since it first started out several years ago, we went to the Subang Empire branch and came away pretty impressed, so it was no surprise that we had some high hopes for their more Thai oriented version when we discovered it by typing “thai” on google map in search for dinner option nearby.

The restaurant is hidden in a quiet residential area, parking is plentiful, and interior is simple yet comfortable.

brinjal with belacan, tomyam, squid with salted egg
brinjal with belacan, tomyam, squid with salted egg

The menu is typical Southern Thai with influence of some Malaysian element. We tried three dishes for the two of us over dinner.

The tomyam seafood (RM 14 small)had quite a decent kick and while it wasn’t the most flavourful tomyam I’ve tried, it was more than decent and had the necessary ingredient to carry its own.

Brinjal with belacan (RM 10 small) was my favorite dish of the night, beautifully executed with the perfect balance of sweetness from brinjal complemented by the pungent belacan taste, bits of chopped dried shrimp completes this dish.

Squid with salted egg (RM 12 small) was another dish worth trying as well, they definitely didn’t skimp on the salted egg part at all.

dinner for two at Serai Thai, Shah Alam
dinner for two at Serai Thai, Shah Alam

We came away more than satisfied with our experience at Serai Thai, good food at fair price with a comfortable setting. If you’re hunting for decent halal food at Shah Alam, this is definitely a good option.

Serai Thai at Shah Alam map

Address:
Serai Thai
5, Jalan Cendana 3/13a,
Seksyen 3,
40000 Shah Alam, Selangor
GPS3.075940, 101.509329
Webhttp://seraithai.com.my/

I first came across a dish similar to this at Restaurant City Star at Dataran Prima, and what initially caught my attention was the Chinese name of the dish “肥水不流别人田”, which literally translate to “fertilized water doesn’t flow to other people’s farm“.  It was basically steamed prawns atop of “tongfun” soup.

raw seafood with herbal soup
raw seafood with herbal soup

A couple weeks ago, my ex-colleague Kelvin reminded me of this dish again when he tried it at a restaurant, and so I thought to myself, why not make it at home? It is after all just steamed seafood with herbal soup, can’t be difficult.

So I did, and here’s the recipe you can try out. Feel free to substitute the seafood to your choice, and for that matter, different soup will work too.

steam the seafood for 15 minutes, add green vegetables in the last 3 mins
steam the seafood for 15 minutes, add green vegetables in the last 3 mins

Ingredients (seafood):

  • 2 big prawns
  • 2 medium size squid (clean properly)
  • clams
  • 1 crab (cut into halves)

Ingredients (soup):

  • herbs (you can get them in packets)
  • chicken carcass (or pork bones)
  • mushroom & vegetable

and... enjoy your dinner!
and… enjoy your dinner – steamed seafood with herbal soup

Cooking instructions:

  • boil the herbs and chicken carcass for at least half an hour to one hour
  • place fresh seafood on top and use the same soup to steam it for 15 minutes
  • add vegetable to soup and boil for another 2-3 minutes
  • ready to eat!

Yeap, it’s that simple. What you’ll get is herbal soup that has enhanced seafood flavor, and steamed seafood that has a bit of herbal taste to it. I really liked the combination and will be looking to do more of this!

It’s the weekends, start cooking!

P/S: I didn’t clean one of the squid’s ink sacks properly hence the slightly darker shade of soup, but that didn’t stop me from eating everything! Also, thanks to Joyceanne for the giant prawns.