Malaysian National Dish?

L came again and saved this blog of mine from mediocrity. I always longed to cook, experiment and blog again but I guess time is not on my side. Besides, food for the week had practically been ‘ta-pau’ed (packed) from my cousin’s housewarming since Sunday. (Yes, we packed a huge amount of leftovers). Then there was some little cooking here and there. I made cheese steak and oyster tomato soup for Valentine, but was too tired and did not have the time to take picture. The steak was good; I planned to do it again one day and then blog about it.

Well, as for now, enjoy another round of L’s eating adventure about a very popular dish, char kuey teow (stir-fried flat noodles), which is known to be the best in Penang, hers is a lightly revamped version being a wet one. Sounds kinky eh?

Sany Café

The debate raged on which food we should proudly proclaim as the Malaysian national food. The nominees had been roti canai, nasi lemak and char kuey teow. All three nominees are distinctively Malaysian, each one originated from the three main races in Malaysia, with roti canai an identity to the Indians, nasi lemak, an original Malay cooking and the hot from the wok, char kuey teow of the Chinese. What truly make these food truly Malaysian is that it is consumed by all races and that recipes had assimilated among the people here, sometimes giving a new breath into the menu altogether.

Sany Café, located in Jalan Sungai Dua, right opposite USM is a popular restaurant among students here. Everyone seems to only come here for the char kuey teow or more popularly known as ‘Kuey Teow Basah (wet)’. I was introduced to it late last year when my friends and I went there for supper. I though the dish was like any other kuey teow served in soup, but I was surprised to find out, it is actually char kuey teow served with a lot of gravy.

I was since hooked and always went back for more. Patrons may need to order the large one as the regular one is always too little to satisfy your taste buds and what more, after a long day of classes, you would need more of this delicious dish.

Kuey teow basah is pretty much like the usual Chinese char kuey teow which is usually fried with eggs, bean sprouts, cockles and prawns. The crucial difference is that, like its name, it is served soaking wet with its gravy. People told me, that what makes it so sinfully delicious is that instead of using plain water for its gravy, the cook uses the water that the prawn comes soaked in. It does sound unhygienic, but hey, that’s perhaps the whole selling point of kuey teow basah.

Being Malaysian is truly a blessing. Because when cultures assimilate, the food just always turns out better.

Sany Café
Jalan Sungai Dua,
(Opposite USM)
11700, Gelugor
Penang

Char Kuey Teow (Stir-fried flat noodles)

I noticed I had not been sharing enough recipes nowadays, and so I thought of putting a char kuey teow recipe up, which I always wanted to try but have yet to. Take note that this is the usual dry version, unlike the one L had reviewd. This is from Gina, founder of Kitchen Capers, and I’m sure, since it’s from her, it is going to turn out well and be really delicious. By the way, I heard that the real secret to a tasty plate of char kuey teow is by using lard oil and adding pork lard. It lends a delicious crunch and a distinct taste! I will try it once I have the time. In the meantime, if you did, let me know alright?

Ingredients:
1 kg kuey teow (white, flat noodles)
300 g bean sprouts
200 g tiger prawns
200 g chicken fillet (parboiled in hot water, shredded)
2 stalks of spring onions, chopped (white part only)

2 tbsp Sweet Black Sauce
1 tbsp Fish sauce (or Light Soya Sauce)
1 tbsp Dark Soya sauce

5 tbsp corn oil
1 tsp chopped garlic
200 g fresh cockles (optional, if unavailable in your country)

Method:
In a wok, heat 1 tbsp corn oil and add garlic to stir fry.
Mix all the sauces together.
Add to the noodles and stir well to mix.
Add remaining 4 tbsp of corn oil to stir.
Add prawns and chicken, bean sprouts.
Add 20 ml water and spring onions. Stir to mix.
Lastly, add fresh cockles and briefly stir for about 2 mins.
Turn off fire.

Serve hot to 4-6 people

Passions in Life

L is a good friend of mine. We have known each other since we were 11. This is how it happened; we sat together in class because at that time, the teachers arranged us according to our position in class and we so happen to have the same results. From there, our adventures are endless. We clicked and we bond until now, she still remained a very good friend, a confidante and a joy to be with.

She shares one common passion with me, that is the love of writing. We both also have passion in sharing knowledge with the world, our thoughts and dreans and of course we also have the same passion for food. Therefore, once she read this food blog of mine, she complimented me (she was always very supportive) and then was excited to join in the fun. Thus, she became my guest blogger and wrote about her dining experience, which was in Penang. She is currently pursuing her degree in Mass Communication in USM, Penang. Here goes her entry:

Passions of Kerala

If banana leaf cuisine is your weakness, be sure not to miss out Passions of Kerala for the ultimate south Indian food experience. Opened in year 2000 by joint owners, Mr. Gary Nair and Mr. Achuthan Nair, the place is run by Mr. Murly Nair. It is actually a branch from Restaurant Innira’s (name had also been changed to Passions of Kerala) situated in Gelugor, Penang. Passions of Kerala got its name from a type of seasonal flower called Passions that blooms right outside the restaurant and if you observe, the structure and interior of the place is made to look like a typical house in Kerala, situated in Southern India.

Once seated and orders taken, a banana leaf will be spread in front of you. Service is fast where the staff will first serve 4 types of vegetables together with a generous amount of white rice on the banana leaf. There are 16 different types of vegetables served in the restaurant and the order changes on a daily basis. Customers are given 3 choices of curries to choose from, the exquisitely rich dhal, thick chicken curry and fish curry, the spiciest of the lot. The dhal is laden with different types of vegetables namely potatoes, legumes, tomatoes and its rich creamy sauce is definitely not to be missed. Unlike other restaurants all the dishes here are not precook. The restaurant’s policy is making sure every food is served hot and fresh from the stove. Customer’s satisfaction is highly regarded by Mr. Murly Nair for he knows that it is the only thing that will keep them coming back in the future.

Diners have a variety of dishes to choose from, like the chicken and lamb masala, squids, crabs and fish and not forgetting the McNair’s fried chicken, their very own original fried chicken recipe. Every dishes found on the menu are cooked according to the Nairs grandmother’s recipe who originated from Kerala. Also, the restaurant makes and blends all of their spices. After your meal, there’s nothing better than to wash it down with a sweet lassi fruit drink, a blend of home-made yogurt and real fruit. The result is a deliciously thick and creamy drink enough to satisfy the gastronomical challenge pose by the rich herbs and spices found in the Keralite dishes.

While dining, you will be soothed with light and entertaining music played in the restaurant. It is really the perfect place to enjoy a good meal and then unwind with your friends. Staffs are friendly and the food here will definitely keep you coming back for more. I also took the opportunity to ask Mr. Murly Nair about banana leaf etiquette. He said that in every gesture and things that we do lay a meaning behind it. The Indians have a way of folding their banana leaf after eating it according to occasions. During funerals, after the meal, it is a custom to fold the banana leaf upwards, away from our own body. This indicates that they do not wish to attend another funeral as it is an unhappy event. While on happier events like weddings, Indians will fold their banana leaf inwards, towards our own body which signify that they hope that they will have another happy event to graze again.

TC, a British living in Penang frequents the restaurant for the ambience, quality food and the good money value of it. TC who had been eating curries since he was 17 actually had his first banana leaf cuisine in this restaurant, commented that it was love at first taste for him. So, the next time you crave for an Indian meal, be it lunch or dinner, Passions of Kerala will be the ultimate place to dine.

40, Service Road,
(Burmah Square)
10050 Penang
Tel – 04-229 2570
Business hours:
12 noon – 3.00pm / 6.30pm – 10.00pm