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The Malaysian Insider :: Food

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Super dishes for the Chinese New Year Posted: 24 Jan 2014 08:17 PM PST BY EU HOOI KHAW January 25, 2014 Stuffed Dragon Tiger Garoupa fillets mean Loong Ching Fu Mang or lively dragon, active tiger. – January 25, 2014.The fish was the star of the dinner at Extra Supertanker in Petaling Jaya recently. This was the Loong Fu Parn, or Dragon Tiger Garoupa, which is a crossbreed between a loong tun (giant garoupa) and a tiger garoupa. An all-natural Yee Sang with no coloured ingredients.The chef had the fish fillets filled with a paste of minced pork, ikan parang, prawns and waterchestnut, steamed and topped with tobiko (flying fish roe) and fried garlic. The stuffed fillets tasted like delicate, tasty dimsum with the crunch of waterchestnut, and springy prawn. You could still get the supple and smooth texture of the fish, and its natural sweetness. I loved it that there were no bones, and there were other parts of the fish to taste too, the head and sides, where the springy, gelatinous skin of the giant garoupa was still evident. This Dragon Tiger Garoupa carries an auspicious greeting – Loong Ching Fu Mang or Lively Dragon, Active Tiger. All should aspire to this in the New Year. And fish also symbolises abundant wealth. In the Yee Sang we had tossed earlier with softshell crabs, Ah Wah Koh, the super chef of Extra Supertanker, had every detail of this salad mapped out four months before. He had the tiny but extra fragrant sesame seeds brought in from Thailand and the best peanuts from Yunnan. All the crispies, including the yam strips, and the pickles were prepared in-house. The fresh ingredients were not touched by colouring. The sauce that brought this Yee Sang perfectly together was a lightly sweet, tart one, blended with apple jam and lemon juice. Iberico Char Siu that melts in the mouth. – January 25, 2014.The Spanish Iberico Char Siu, served with crushed, roasted peanuts, gave a luscious dimension to our dinner. I revelled in the caramelised, honeyed edges of the char siu, the creamy feel in the mouth with the aromatic meat. I tried it with the peanuts, but the char siu was scrumptious already on its own. It would also go well with Lap Mei Farn or Claypot Rice with Waxed Meat. Ten years ago I already liked the Lap Mei Farn at Extra Supertanker, and recommended it to many of my friends. Lap Mei Farn with pork and liver sausages, waxed meat and waxed duck. – January 25, 2014.It's still as good and consistent. It's the whole ritual of lifting the lid off the claypot, the apppetising aromas as the rice is stirred and the thick slices of lush sausages, waxed duck and meat that make this so irresistible. I can never get tired of this rice, especially the crispy crust at the bottom of the pot, where all the drippings from the sausages and waxed meats have landed. The liver sausages stood out – they were juicy and intensely flavourful. The chef uses Thai fragrant rice to cook the Lap Mei Farn. Ho Si Pau with abalone, fatt choy and stuffed sea cucumber. – January 25, 2014.The Braised Abalone with Stuffed Sea Cucumber and Fatt Choy was a joy to eat. The bouncy sea cucumber was bursting with prawn meat and chopped water chestnut and made lovely bites, as did the smooth, tender abalone. Fatt Choy Hoi Sum Kor – vegetables with fish paste, sea cucumber, cashew nuts and sea moss. – January 25, 2014.The Fatt Choy Hor Sum Kor was a mixed vegetable dish of carrot, broccoli, bangkuang, waterchestnut, celery, sea cucumber, fish paste, sea moss and cashew nuts. It was a mélange of flavours and crunchy textures. The smooth, springy fish paste or yue wat was excellent, freshly made in-house with ikan parang. Dessert was soft, sticky Ninko sandwiched between a slice of yam and sweet potato and deepfried, and mochi. Mochi and Fried Ninko with sweet potato and yam. – January 25, 2014.The prices: The Dragon Tiger Fish is RM228 (for 1.2kg), Yee Sang RM78 and RM98, Iberico Char Siu RM50, the Braised Abalone and Stuffed Sea Cucumber RM55, Fatt Choy Hoi Sum Koh RM28 and RM48. The Chinese New Year sets are at RM838++, RM998++ and RM1,488++. Restaurant Extra Supertanker is located at 48, SS20/10, Damansara Kim, Petaling Jaya 47400, tel: 03-7726 7768, 03-7725 7769. It's also at The ClubNo. 1, Club Drive, Bukit Utama, 47800 Petaling Jaya, tel: 03-7726 8877. – January 25, 2014.All set for the Chinese New Year, with a Yee Sang stall on one side. – January 25, 2014.

Super dishes for the Chinese New Year Posted: 24 Jan 2014 08:17 PM PST BY EU HOOI KHAW January 25, 2014 Stuffed Dragon Tiger Garoupa fillets mean Loong Ching Fu Mang or lively dragon, active tiger. – January 25, 2014.The fish was the star of the dinner at Extra Supertanker in Petaling Jaya recently. This was the Loong Fu Parn, or Dragon Tiger Garoupa, which is a crossbreed between a loong tun (giant garoupa) and a tiger garoupa. An all-natural Yee Sang with no coloured ingredients.The chef had the fish fillets filled with a paste of minced pork, ikan parang, prawns and waterchestnut, steamed and topped with tobiko (flying fish roe) and fried garlic. The stuffed fillets tasted like delicate, tasty dimsum with the crunch of waterchestnut, and springy prawn. You could still get the supple and smooth texture of the fish, and its natural sweetness. I loved it that there were no bones, and there were other parts of the fish to taste too, the head and sides, where the springy, gelatinous skin of the giant garoupa was still evident. This Dragon Tiger Garoupa carries an auspicious greeting – Loong Ching Fu Mang or Lively Dragon, Active Tiger. All should aspire to this in the New Year. And fish also symbolises abundant wealth. In the Yee Sang we had tossed earlier with softshell crabs, Ah Wah Koh, the super chef of Extra Supertanker, had every detail of this salad mapped out four months before. He had the tiny but extra fragrant sesame seeds brought in from Thailand and the best peanuts from Yunnan. All the crispies, including the yam strips, and the pickles were prepared in-house. The fresh ingredients were not touched by colouring. The sauce that brought this Yee Sang perfectly together was a lightly sweet, tart one, blended with apple jam and lemon juice. Iberico Char Siu that melts in the mouth. – January 25, 2014.The Spanish Iberico Char Siu, served with crushed, roasted peanuts, gave a luscious dimension to our dinner. I revelled in the caramelised, honeyed edges of the char siu, the creamy feel in the mouth with the aromatic meat. I tried it with the peanuts, but the char siu was scrumptious already on its own. It would also go well with Lap Mei Farn or Claypot Rice with Waxed Meat. Ten years ago I already liked the Lap Mei Farn at Extra Supertanker, and recommended it to many of my friends. Lap Mei Farn with pork and liver sausages, waxed meat and waxed duck. – January 25, 2014.It's still as good and consistent. It's the whole ritual of lifting the lid off the claypot, the apppetising aromas as the rice is stirred and the thick slices of lush sausages, waxed duck and meat that make this so irresistible. I can never get tired of this rice, especially the crispy crust at the bottom of the pot, where all the drippings from the sausages and waxed meats have landed. The liver sausages stood out – they were juicy and intensely flavourful. The chef uses Thai fragrant rice to cook the Lap Mei Farn. Ho Si Pau with abalone, fatt choy and stuffed sea cucumber. – January 25, 2014.The Braised Abalone with Stuffed Sea Cucumber and Fatt Choy was a joy to eat. The bouncy sea cucumber was bursting with prawn meat and chopped water chestnut and made lovely bites, as did the smooth, tender abalone. Fatt Choy Hoi Sum Kor – vegetables with fish paste, sea cucumber, cashew nuts and sea moss. – January 25, 2014.The Fatt Choy Hor Sum Kor was a mixed vegetable dish of carrot, broccoli, bangkuang, waterchestnut, celery, sea cucumber, fish paste, sea moss and cashew nuts. It was a mélange of flavours and crunchy textures. The smooth, springy fish paste or yue wat was excellent, freshly made in-house with ikan parang. Dessert was soft, sticky Ninko sandwiched between a slice of yam and sweet potato and deepfried, and mochi. Mochi and Fried Ninko with sweet potato and yam. – January 25, 2014.The prices: The Dragon Tiger Fish is RM228 (for 1.2kg), Yee Sang RM78 and RM98, Iberico Char Siu RM50, the Braised Abalone and Stuffed Sea Cucumber RM55, Fatt Choy Hoi Sum Koh RM28 and RM48. The Chinese New Year sets are at RM838++, RM998++ and RM1,488++. Restaurant Extra Supertanker is located at 48, SS20/10, Damansara Kim, Petaling Jaya 47400, tel: 03-7726 7768, 03-7725 7769. It's also at The ClubNo. 1, Club Drive, Bukit Utama, 47800 Petaling Jaya, tel: 03-7726 8877. – January 25, 2014.All set for the Chinese New Year, with a Yee Sang stall on one side. – January 25, 2014.

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