Gerai Ikan Bakar Pak Lang
- July
- 13
One day last month, the husband was not working and said that he wanted to eat over at Kg. Baru, specifically over at this Gerai Ikan Bakar Pak Lang. It serves traditional Malay food, and the place served it buffet style, just like most place do.
The place is packed during lunch time. We were there around 3pm, and still it was packed, Business must be good, since it is packed during night time, too.
I think mainly the attraction of this place is that the establishment manage to keep the price to be reasonable and quite low. The food presented were the usual fares that one would find for lunch at any regular kampung restaurant. It was quite delicious, actually.
I think I took some bitter gourd, chicken liver and sambal belacan with ulam-ulaman. The husband ate lots of this and that, his face was filled to the brim with stuffs. The Pumpkin ate soup and some rice. She was not feeling well, so she did not eat that much.
But anyway, here are some photos of the place that I took before deciding what to eat.
Lamb Biryani
- July
- 8
I love lamb biryani. When we were in England, we used to eat lamb biryani at least once a month, either in East Ham or in Luton. Yes, it would be far to get to Luton. But then gas prices weren’t as expensive then, you know. So to go somewhere an hour and a half (YES!) isn’t something bothersome, if you get my drift.
But anyway, I used this Shan Biryani Mix to cook the lamb. It makes everything easier, and since I had been using this spice mix since 1997, I don’t bother looking for other brands. It costs around USD$0.99 per pack back in the states, and around GBP£1.00 in the UK, and in Malaysia, around RM4.00.
I don’t usually cook lamb at home since lamb had this smell that lingers around the home, even after you are done cooking, and cleaned everything twice. I don’t like buying lamb at the supermarket because most of the times, it would be mutton that I find. But this lamb was so freshly slaughtered that we (me and my sister) had to cook this one.
Both of us, with Pumpkin, of course, went to the supermarket to scour for items to use for the biryani, and also for the mint sauce. I found one recipe online where the person added Granny Smith apples to the mint sauce. The sauce was so wonderful we finished it all up in one sitting and had to make more.
Since I followed the direction at the back of the pack almost to the T, I don’t think that I need to put up the recipe here.
Not to mention that I had already thrown out the pack before typing down the recipe.
Heh.
Manhattan Fish Market
- July
- 2
All these photos were not taken recently. Actually, they were taken around March this year, and over at Sunway Carnival Mall, Seberang Jaya. Penang. We would usually go eat over at Manhattan Fish Market once in couple of months, not due to the price, but due to the things that we like to eat.
We like to eat only some items there, so to go there every month would be boring. So every couple of months or so we would go and eat our lobster there.
And since the Pumpkin loves eating fish and seafood, this is definitely the place for her. The starter, the fourth photo, is SIzzling Louisiana Prawn. And the platter is Fried Garoupa platter. Yes, for sharing, the platter. I chose the starter, and it was such a good choice. It was gorgeously yummy, creamy.
Apart from the other seafood restaurant, which I had forgotten the name, that is.
How much do we like Manhattan Fish Market?
Very, very much 
93. Kangkung/Water Convulvus Goreng Belacan
- June
- 27
I cooked these to go with previous dish, the Kalio Beef Tripe. I mentioned here that I usually would cook the same vegetable dishes, so I don’t really bother to put them up here.
But anyway, I decided to put this one up because I rarely, OK so I never, cooked water convulvus for a long time now. And I mean like a year now. Weird because when I go out and see that at a buffet counter, I would usually choose that one, especially if it is cooked this way.
This way meaning cooked with sambal belacan. Sambal belacan is a hot paste, usually eaten with raw vegetables together with rice and main dish like fish or seafood.
And, I fried these juicy chicken pieces, rubbed it with some curry powder, chilli powder, salt and tiny bit of tumeric, and then deep fry until just done. Let it sit for a moment, then sliced.
