inferiority complex thy suffer…

Bunyik tajuk macam canggih. The definition however, is not-so-canggih.
The findings also, is according to my terms. Meaning my pick, my taste , my favourite.
Food, glorious food.I would like to count my blessing to be raised a malaysian. Malaysia is a food-lover’s heaven. Now, there’s a sky high difference between loving good food and loving to eat. I apreciate high quality food, great tasting dishes, good eateries,new culinary experience and have no qualms burning a hole in my pocket when it comes to food.Which falls myself into the former category.The latter, is a different story all the way.
The basic idea is those who engorges into anything and everything regardless of type, time and portion.

Today, ladies and gentlemen , I am going to list my top pick of various food in varyfying categories and with any hope, rationalise them why it is so.Drumroll please…

Rice Dish-  Nasi Goreng Paprik
- If done well,-(had a bad experience before), the red, runny gavy of the paprik sauce compliments well with the steaming hot nasi goreng. Aroma of daun kesum and daun limau purut succesfully make it more appetising. The best part - the sour , tangy aftertaste.

Chicken Dish- Ayam Percik
A higly popular culinary fare come bulan ramadhan. Though sadly, the size of the chicken is reduced with each year count while the price shows the contrary.So good you can even eat it on its own. The secret in making a good ayam percik is how  long the chicken is marinated in blended gravy ( the  longer, the better)and thats hardly the case now.What makes it tick–slightly burnt charcoal taste.

Fish Dish- Ikan keli goreng sambal
Crunchy on the outside, soft on the inside with sambal sauce for that extra kick. Enough said.

Meat dish- Daging hitam
I like this dish so much i learnt how to cook it myself.There are many shades of black sauces can be found depending on the amount of soy sauce u use.  Best eaten with piping hot nasi putih.

Vegetable dish- Kangkong belacan
An avid fan of kangkong, the fact that making this dish is easy, quick and tasty was a plus point for me.Unfortunately,an amateur can transform this supposedly crunchy dish into a limpy , green, blob.Think me for the first time.

Noodles-maggi. nyep. bihun sup.
In my experience, there are two versions of bihun sup .The one with eggs and without. I dont really dig the egg version as it does not suit my palate.Which is a totally different case with its sibling.Generous amount of chicken strips,some even throw in bits of beef, and a well salted chicken soup completes my perfect bihun sup.A dash of sambal cili api is a must.

Chinese- char hor fun
It resembles kueytiow ladna at first glance but it sticks together, edges burnt like a huge cake with less gravy in it. Some call it kueytiow kung fu.I had one taste of this in a stall at selayang and immediately i’m hooked.

Indian- Naan cheese with chicken tandoori.
Excellent for a light meal.Most mamak stalls makes huge, big naan bread.Yummy melted cheese inside gives the fluffy ,plain naan a little flavour that even kids would love.Dipped in 4 curry sauces with chicken pieces sandwiched between them.emmmm….Authentic Indian dining experience.

Hot drinks- Neslo
Half bitter, half sweet. Old fashioned mamak style Neslo panas beats any  Star Bucks’ cappuccinos and  Coffe Bean espressos  anytime.

Cold drinks- Air Limau ais.
One good thing about this drink is it cools the body and cleanses the palate after a heavy meal , eliminating all the upleasant odour.Besides, i find that it sort of balance the taste when eating either spicy , sweet and salty food.

Western- mom’s homemade spaghetti bolognaise.
I dont really like western food. Theyre boring,unexciting,unflavourful and the lack of gravy on most of it dishes doesnt entice me at all.But mom manage to nail a sour spaghtetti bolognaise dish by altering the recipe.She adds cream cheese and curry powder and tweaks a little here and there and voila! She scores home .

Salivating  now?
Bon appetit’

This entry was posted on Monday, May 22nd, 2006 at 8:28 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.