Nyonya food comes from the Baba and Nyonya clan. If your interested in knowing how the Baba Nyonya were formed you can click to enlarge this photo and read the story.
Here we ordered 6 types of dishes. First dish was the Nasi Ulam. It was good. It has a lot of fresh raw ingredients such as galanger flower (Bunga Kantan), Daun Kadok, Basil leaves, small onions, kunyit, shredded dried coconut, roasted belachan and many more ingredients which I can’t think of already. The ingredients are all mixed together with the rice. This nasi ulam is best served when freshly made.
Second dish, Kacang Botol fried with sambal. This was lovely. Picture tells it all.
Third dish was the ‘choon piah’ or fried spring rolls. It contains minced chicken inside together with onions, carrots, sengkuang slices and other ingredients. You’re to eat this with a special made sauce which is made from Worcheshire sauce which has cut chilly and onions in it.
Forth dish is my dad’s favourite, sweet potato leaves in curry. Curry didn’t taste like those chicken and fish curry taste. This had a blander taste and contained a lot of coconut (santan). Basically a totally different curry taste. It has a lot of sweet potato leaves in it with sweet potato itself and prawns. This dish is something unique and I like it. A must try here.
Fifth dish was the ‘ju hu char’. It’s all about sliced up sengkuang (Malay), Bangkuang (Chinese) or also known as Chinese Turnips (English) together with some sliced carrots, Chinese mushroom, dried squid and other ingredients I’m not sure off. This dish best goes with sambal belachan.
Last dish was the Curry Kapitan Chicken. It was good and tasty, Another recommendation here for this Restaurant. For desert we ordered bo bo cha cha which was excellent, if only I could have 2 bowls!!!!!
So not a bad place to try out someday, Nyonya Breeze.
How Nyonya Food came about from the Baba's
Kacang Botol fried with sambal
My parent and Aunty Jean. Ed was the photographer
The interior of the restaurant
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