The Malaysian Insider :: Food

Posted: 18 Jul 2011 01:24 AM PDT

PML president Najmudeen Kader (second from right) with other PML members and a Nasi Kandar vendor. — Pics by Helen Ong

GEORGE TOWN, July 18 — Feeling hungry? How about a bit of Jiu Hu Char with Sambal Belacan, Fish Head Curry, Ayam Masak Rose, Bombay Chicken, Chicken or Beef Rendang, Kari Itik or Claypot Briyani?

Then head for Penang, where all these famous Nasi Kandar and Nyonya dishes, and many more, will be featured as part of the month-long George Town Festival's Food Fest.

Kari Itik — a nasi kandar favourite.

The Nasi Kandar Promotion, launched on July 7 at the E&O Hotel by the Governor of Penang, Yang di-Pertua Negeri Tun Datuk Seri Utama (Dr) Haji Abdul Rahman bin Haji Abbas, started with a bang.

Over two nights, Queen Street in Little India was closed to traffic and 100 tables positioned along a length of it, transforming it into a colourful, al fresco restaurant for hundreds of diners, served by 15 of Penang's most well-known Nasi Kandar operators. They were also treated to cultural games and dance performances.

Ayam Negro, fried chicken cooked with a thick sweet soya sauce, from Restoran Kassim Mustapha.

The event, organised by the Penang Muslim League (PML) and supported by the Malaysian Muslim Restaurant Owners' Association (Presma), was aimed at highlighting not just the signature dishes of the participating restaurants, but also to promote their other traditional dishes.

"I eat at many of these outlets regularly," said PML president Datuk Najmudeen Kader, "but even I was not aware of some of their specialities." There was Bombay Chicken by Nasmir, and Ayam Kitchap by Pelita.

Those who missed the street party can still try the different dishes at the restaurants, where old framed photos will also be on display throughout July. Wash it down with a must-have free Teh Tarik or mineral water for each diner at selected outlets.

Try Kapitan Restoran's Claypot Briyani, with its pieces of delicious marinated chicken baked on top of fragrant spiced rice. Proprietor Abbdhul Wahab says the dish was developed by his father, a chef who used to cook for the then Sultan of Kedah.

Dawood Restoran has been going since 1936, when the late Sheik Dawood from South India started operating in 61 Queen Street, catering to the needs of shipyard workers and friends. Today, the little café run by his eldest son Syed Aliar continues to specialise in many of his original dishes.

One of their most popular curries is Itek Sammah, duck cooked in a thick spicy gravy.

At the Ramzan in Lebuh Ah Quee, Mohamad Rawther tells me that their Bryani Ayam is particularly well known.

Saleem, at Kassim Mustapha Restaurant, says their Ayam Negro is a must-have. "It's because Penang water is different," he says of the pieces of fried chicken cooked in sweet, dark soya sauce served with ghee rice and dalcha.

If Nyonya or Peranakan food tickles your taste buds, you'll want to try The Eastin Hotel's Swez Brasserie, where Penangite chef Lim Teng Kooi cooks up a storm.

For July, their daily buffet will include many popular Nyonya dishes such as Lorbak, Kari Kapitan, Inchi Kabin or Jiu Hu Char (cuttlefish fried with julienned round radish). He will also demonstrate how to cook some of these dishes during their HighTea Buffet at weekends and public holidays.

Jiu Hu Char, a Nyonya favourite, from the Eastin Hotel.

For details, call the hotel on +60 4 612 1111 or check out www.eastin.com. Full Feed Generated by Get Full RSS, sponsored by USA Best Price.

Kredit: http://www.themalaysianinsider.com

Isnin, 18 Julai 2011

The Malaysian Insider :: Food

The Malaysian Insider :: Food

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