Grandma’s recipe! Home-cooked nasi lemak with the best and freshest ingredients procured by Vincent himself!
Fresh prawns and ikan kembong (mackerels) from Pulau Betong, coconut milk and other ingredients from chit tiau lor ban san (Cecil Street Market), some rare spices from Medan, Indon style keropok ... we were definitely in for a grand feast!
Seven lucky fellas were privileged to be invited. A round table full of delights served on green banana leaves is truly a sight to behold.
The Indonesian Panggang Ayam is a fresh breath for our palates and it was cooked to tender perfection. There were possibly a dozen other “secret” ingredients to bring out the fragrance of this dish. “Best in the world!” The ikan pepes (fish baked in rempah) and deep fried assam prawns were simply outstanding while the big curry fish bowl at the centre of the table was polished to the last drop. There was also roasted chicken and fried tang hoon (glass noodles). Hats off to Cewie the unique sambal goreng. It is actually a well-balanced concortion of prawn, chicken and squid with Indonesian basil and onions.. And a delightful bee koh moy (sticky black glutinous rice) with generous portions of santan for dessert.
The Indonesian Panggang Ayam is a fresh breath for our palates and it was cooked to tender perfection. There were possibly a dozen other “secret” ingredients to bring out the fragrance of this dish. “Best in the world!” The ikan pepes (fish baked in rempah) and deep fried assam prawns were simply outstanding while the big curry fish bowl at the centre of the table was polished to the last drop. There was also roasted chicken and fried tang hoon (glass noodles). Hats off to Cewie the unique sambal goreng. It is actually a well-balanced concortion of prawn, chicken and squid with Indonesian basil and onions.. And a delightful bee koh moy (sticky black glutinous rice) with generous portions of santan for dessert.
Cheers to a New Malaysia! Many thanks Vincent and Cewie for the invite. Unforgettable!
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