It was RM 16 (expensive possibly due to last minute price gouging by traders). She asked me how to cook it. I was too lazy to google for recipes and in the evening, I discovered Asam Pedas Ikan Salmon. Her own fusion food. Haha. She used some spicy tamarind paste and garnished it with sprigs of Coriander or Chinese Parsley or Cilantro. It turned out quite delicious.
Asus Zenfone 3, ISO 181, f2, 1/40 sec.
#reuniondinner #salmon #fish #asampedas #cny #asian #dinner #foodphotography #asus #fusion #cny
I think it is rather uncouth to be spitting out prawn tails, prawn legs and shells. Plus I hate getting my hands oily as I need to handle camera equipment and the phone. That could be just me.
I ordered a nasi paprik daging that came with plain white rice (RM 6). It was spelled correctly as pad prik (ผัดพริก) on the menu. In Thai, it means stir fried with chillis. The beef is sauteed with chillis. Chinese long beans, onions and carrots are stir fried until crispy. Quite delicious as the gravy goes with the rice. It was a little too spicy for me, though. Supposedly a dish of Thai origin, it is now available at many Malay restaurants. Call it crossover food.
This post and pic is available as a bigger pic at www.tvsmith.my
Panasonic Lumix GM-1, ISO 1250, f4, 1/320 sec.
#nasipaprik #padprik #thaifood #thai #localfood #spicy #malayfood #rice #m43 #kualaselangor #foodphotography
Historically, the Minangkabau people of Sumatra were of a migrating (merantau) culture. Many left home to start new lives in other Indonesian cities, as well as at regional countries. Soon, Padang restaurants were everywhere.
But there was one problem when they wanted to take food along their long journeys through rivers and oceans. Refrigerators weren’t available in the 16th century.
So the enterprising Minangkabaus came up with Rendang, a form of drier curry meat. The special recipe used a combination of spices and cooking methods that resulted in a dish that will last when stored for weeks at room temperatures.
There are now, of course, many regional and different adaptations in both dry and wet versions. The rendang curry, be it chicken, beef or mutton, goes very well with lemang.
Sony Alpha a7R, ISO 2500, f13, 1/160 sec.
I asked a friendly local for food recommendations. He suggested the Chinese Tom Yum stall down the road and I went there right away. Since the shop was quite busy, service was understandably slow. So I cleaned my lenses and a lady finally came to take my order.
She said there is no Tom Yam at her shop. Wrong place, wrong corner. Haha. She drew me a map and gave me directions as that other stall has no signboard or name. I ordered a drink, feeling bad that I used her table and received help. She said I shouldn’t feel bad and that I should hurry as the other stall might close soon. What wonderful people.
Finally found the real Tom Yum stall and they were friendly too, even though they are famous among locals. I ordered seafood Tom Yum with Kuey Teow (Chinese Fettuccine). It came with three fairly big (and fresh) prawns, mussels, loads of cuttlefishes and squids. Amazing.
Even more amazed to find out it is only RM 5.50 for the sumptuous bowl!
Sony Alpha a7R, ISO 100, f9, 1/1250 sec.
Tasty Mee Siam Special with Sambal Sotong (spicy cuttlefish) in Selayang; at the start of my northbound adventure. The stir-fried vermicelli dish is a fusion of Chinese, Malay and Thai flavours. A very basic version used to be school canteen food.
Kluang Rail Coffee is purportedly the only authentic outlet outside Kluang officially connected with the original Kluang Railway Station Coffee in Kluang, Johor.
Sony Alpha a7R, ISO 1600, f7.1, 1/60 sec.