When Vincent decided to invite us to his place for makan-makan, little did we know that we were in for a pleasant surprise! His wife Cewie has single-handedly cooked a banquet of ten fantastic dishes, mostly Indonesian Chinese cuisine. Most importantly her mother’s recipe! The ingredients were sourced fresh from their favourite suppliers in Pulau Betong, Balik Pulau and the Cecil Street Market.
Top of the list would be the kapitan curry, cooked to perfection. Thick gravy with a wide blend of spices and a generous sprinkling of deep fried shallots. And the much plainer but delicious fish curry. Yin and Yang. Both were simply divine!
Similarly, the bak kian and choon peah pairing were exceptional – both were meat rolls with different fillings wrapped in bean curds and deep fried to mouth-watering crispness.
There were also greens of fried mix vegetables with roasted pork, lo han chai (Buddha’s delight) and fried sio pak choy (Chinese cabbage). Not to forgot the thick and peppery too tor thng (pig’s stomach soup) and the tempting salad prawns.
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