The Malaysian Insider :: Food

Posted: 12 Aug 2011 07:02 PM PDT

Asam Pedas with seafood in a claypot — hot and sour enough, with a lovely fragrance.

KUALA LUMPUR, Aug 13 — Take your pick of seafood and have it bubbling in an asam pedas curry in a claypot. Help yourself to the choicest part of the boiled chicken to accompany balls of chicken rice together with a zesty garlicky chilli sauce and ginger. Get to grips with some black pepper crabs.

All these are on the buffet at Essence at the Sheraton Imperial Kuala Lumpur. It's a showcase of all that's famous and delicious in Malacca, such as its Peranakan, kampung Malay, Chinese and Indian food. Where possible, roast lamb has been given a twist — with a Nyonya sambal marination!

Oyster Panggang, and you could have it with sambal or a cincalok topping.

I was immediately taken with the Oyster Panggang stall, where fresh oysters were laid over a charcoal grill and lightly cooked (for just one minute). Would I like them with cincaluk or sambal? I had both. Amazingly the oyster tasted good with a dash of cincaluk. The sambal overwhelmed the delicate flavour of the other oyster. Of course you could also have raw oysters with Tabasco and lemon.

We shared a claypot of the famous Melaka Street Asam Pedas, with bamboo clams, prawns and fish, ladies fingers and eggplant in it. Stirring aromas wafted up from the bubbling pot, and I enjoyed especially the clams and fish in it. The curry was hot and sour enough, with the lovely fragrance of daun kesom, serai and bunga kantan in it.

I dropped by the kerabu stall, where a glass noodle salad was being tossed with prawns and squid, cili padi, peanuts, kerisik and lime juice. It needed a sharper lift from lime when I tasted it later.

Glass noodle salad tossed with prawns and squid, cili padi, peanuts, kerisik and lime juice.

A carefully assembled platter of Hainanese chicken rice balls was on our table. Malacca is just so famous for this. The chicken was truly smooth and tasted so good with ginger and garlic chilli sauce. The rice balls were of perfectly cooked fragrant grains. You certainly won't get it like this in Malacca. I have had some really soggy Hainanese chicken rice there.

Later, I helped myself to some nasi kerabu, and put on the same plate some prawn sambal, beef rendang Sungai Melaka, ikan keli panggang and some arugula with pumpkin salad. The rendang was tender and well infused with the spice and herb mixture it had been slow cooked with. I enjoyed the ikan keli. The nasi kerabu could have done with more herbs, and somehow the arugula pumpkin salad gave a great balance to the whole assembly of diverse food.

The Indian table with the lamb vindaloo, naan and chutney was irresistible; the lamb was so delicious. Chicken pongteh, pajeri nenas Peranakan, paru goreng berlada, sup kambing, grilled beef and chicken satay are also on the buffet.

Irresistible and so delicious lamb vindaloo.

Satay Celup Bukit Cina turned out to be a bland experience — you could put together fish and sotong balls, cuttlefish, quail's eggs, kangkung and even beef frankfurter and toss them all together with a satay sauce, sweet sauce of spicy chilli sauce.

I tried some Bubur Lambuk — it seems like everyone has their own version of this popular buka puasa dish. I liked it for the peppery side of it, and flavours from herbs, and of course finely minced chicken.

All the kuih, jellies, tarts and cakes were arranged attractively on shelves in a separate "room". But there was another part of the dessert buffet that was just as interesting — with bubur durian with pandan pulut, bubur pulut hitam, sago gula Melaka and ice kacang.

All in all about 110 dishes from different parts of Malacca are featured in this buka puasa which is priced at RM108++ per person. You get two complimentary seats for every 10 paying guests, lucky draws every night and slices of date cakes to take home.

Call 03-2717-9900 to book.

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Kredit: http://www.themalaysianinsider.com

Jumaat, 12 Ogos 2011

The Malaysian Insider :: Food

The Malaysian Insider :: Food

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