The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| A DIY dinner of clear flavours Posted: 23 Sep 2011 05:44 PM PDT  The two soups bubbling away... all you have to do is cook whatever you wish to eat. — Pictures by Eu Hooi Khaw Here you get ingredients that are fresh or freshly-made, whether it's fish, prawns, squid or pork balls, sui kow or dumplings and prawn wantan that are for you to cook in the soup, or all the deepfried varieties like stuffed crispy beancurd skin, crispy prawn dumplings and crispy prawn wantan.  A bit of everything makes a feast at a steamboat dinner. You have a choice of four dips — the Teochew chilli, Thai green chilli, fermented beancurd and chilli oil. The first is hot and garlicky, the second is citrusy with calamansi lime and its rind. I liked the fermented beancurd or fu yee very much. We piled on the orders — fish maw, eringi mushroom, yam, beancurd, wantan, sui kow, grouper fish, sakura pork, a mixed platter of fish, prawn and squid balls, and mixed dumplings, matsutake mushrooms, cabbage, Romaine lettuce and watercress and noodles for the steamboat.  The fresh ingredients presented so prettily... like a high tea! The superior soup had pork ribs, tomato, onions, sweet corn, radish and carrot in it; the Teochew one had black fungus and some salted fish bones that flavoured the soup. I liked the powdery yam that I put into the Teochew stock. The fish and prawn balls, wantan and sui kow tasted better in the superior stock, so did the fish bladder and most of the other ingredients. In end I still preferred the superior stock. While my palate has been "trained" to appreciate the natural flavours of good quality meat and fish, without dipping them into any conflicting sauces, I couldn't resist the slightly pungent fu yee dip with the yam, and the vegetables. The thin slices of sakura pork did not need any dip; the fish perked up with the hot and tart Thai green chilli dip. The spongy fish bladder soaked in the soup, picking up all the essence of the meat and fish cooked in it, tasted so good, as did all the vegetables like watercress, Chinese cabbage, romaine lettuce, eringi and matsutake mushrooms which added more sweetness to the soup .  Take your pick of the dips! A complimentary dessert of a slithery smooth and lemony ayu jelly gave a cool refreshing finale to our steamy meal. All in all, the seven of us paid RM50 each for the steamboat dinner which included drinks. The soups are RM15 for a small pot and RM25 for a large one. The stuffed red chillies are RM5.50, grouper fish slice RM15, fresh prawn dumplings RM9.90, Sakura pork RM16.80, stuffed beancurd skin RM8. Jade Pot Steamboat Restaurant is located at 5, Ground floor, Plaza Prismaville, Jalan 19/70A, Desa Sri Hartamas, Kuala Lumpur (Tel: 03-6201-1918). |
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Timbalan perdana menteri (gambar) berkata Umno sentiasa jelas bahawa ia menyokong hudud secara prinsip tetapi tidak boleh menggubal satu akta sebab Malaysia tidak bersedia ke arah itu.
KUALA LUMPUR, 23 Sept — Perlembagaan tidak menghalang pelaksanaan hukum hudud sebab tidak ada peruntukan mengatakan tidak boleh melaksanakan undang-undang Islam itu dan Kelantan harus mencabar Akta Mahkamah Syariah 1965, kata pakar perlembagaan Prof Dr Abdul Aziz Bari.