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FireFlyz ~ 41
Savour
School Of Flavours
Peranakan flavours are
drawing customers to Sarang
Cookery & Café, occupying
one of Kuala Lumpur’s few
remaining pre-war bungalow.
A Malaccan Chitty chef and
two other partners helm the
place known for tantalising
local dishes such as Pie Tee,
Ayam Sioh, Kari Kapitan and
Assam Heh.
Sarang Cookery&Café
8, Jalan Galloway, Bukit Bintang,
50150 Kuala Lumpur.
Tel: +6012 2100 218
The basic interior of
the cafe.
Local Peranakan
delights at Sarang
Cookery Cafe.
Sarang Cookery &Café, occupies
one of Kuala Lumpur’s few
remaining pre-war bungalow.
Classic fare
Thoughwe enjoyed these dishes, our
favourite was the udang serai – fresh
prawns and cashewnuts in a thick, tangy
lemongrass gravy. It is prepared using the
chef ’s mother’s recipe, and goes very well
withwhite rice.
Other robust offerings include
salted tenggiri fish in a thick gravy with
pineapples and boiled lady’s fingers
toppedwith a punchy dried prawns
paste, shallots and chillies (RM10). Classic
fare includes Pongteh Chicken with
potatoes, Telur Belanda or fried eggs with
a tamarind flavour and Telur Cincalok
stuffedwith prawns andmarinated in
fermented shrimps.
Cooking lessons
For a lighter treat, go for Nasi Ulam,
which takes 20minutes to prepare.
The steamed rice dishwith local herbs,
vegetables, prawns and dried fish is rich
in fibre and protein. The generous portion
is enough for two people and this dish is
well worth the wait.
The outlet’s creative desserts are a hit
too. Try the GulaMelaka crepe – consist-
ing of roti jala(a local rice pancake) filled
with bananas, pieces of palm sugar, syrup,
all sprinkledwith chopped chillies and
bunga kantan (torch ginger flower). It
is an acquired taste, but the irresistible
lingering spicy flavour gives the dish a
unique twist.
Another highlight here is the cookery
school upstairs. Lessons are conducted
in English and students have their own
cooking stations. Ingredients are
provided and the recipes are for you to
take back home. Learn how tomake
staples such as Curry Laksa Noodles, Nasi
Lemak, fried noodles andHainanese
Chicken Rice. A RM50 deposit is required
and the remaining balancemust be paid
before classes. Rescheduling of classes
requires an advance notice of four days.
You will get a refund for cancellations
made within four days before classes.
Otherwise, the deposit will be forfeited.
Get eating and cooking.
Photo & Words: Tan Hee Hui