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Nowwho could ever resist a good serving
of
Peranakan
food? I know I can’t!
Dining in a party of four, we had each
of us pick a dish to share. To get things
going, we ordered the
Kueh Pie Tee
to
whet our taste buds. For our mains, we
ordered the
Kerabu
Maine Lobster,
Terong
Balado
,
Ikan Masak Merah
, and the
AyamBuah Keluak
, which is a must-have
from every
Peranakan
kitchen.
The
Kerabu
Maine Lobster was my
favourite from the lot. Made from freshly
chopped sour mango, the salad is served
with poached lobster meat, topped with
a drizzle of lime dressing. This refreshing
dish definitely kept me longing for more.
My dining company was raving about
the
Ikan Masak Merah
all through lunch.
Unlike the usual
Ayam Masak Merah
that we get back home, this version of
Ikan Masak Merah
is slightly on the
sweet side, which for me, came from
freshness of the cod fish. The taste of
the
Ayam Buah Keluak
was less acquired
as compared to the rest that I’ve tried
before. The pungent taste from the black
fruit is nicely balanced out with the
spices used.
Lunch took longer than expected as
we got comfortable in our cosy seats
while savouring every last drop of sauce
that came in the dishes. But of course,
lunch would not be complete without
desserts. We ordered a Home Recipe
Bubur Cha Cha
and a
Chendol
Panna
Cotta to share as we were all stuffed from
the main meal. The
Chendol
Panna Cotta
is a must-try for all
cendol
lovers as it
replicates the exact taste of the original
cendol
, but with a different texture.
Other dishes that are highly recom-
mended from frequent diners are the
Assam Laksa
,
Orh Man Tu Kar
,
Kari Oh
‘Tu
, Seafood
Assam Goreng
,
Tau Cheong
Hu
and the flaming Coconut Alaska for
dessert.
At INDOCAFE - the white house,
fresh spices are ground using the tradi-
tional pestle and mortar, bringing out
the fragrance and homely touch in all
their dishes. That’s exactly the reason
why their food taste so close to home,
especially if you come from a
Peranakan
heritage.