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Tourism Malaysia

Restaurant Kampung Melayu @ Low Yat Plaza

November 7, 2012 during 4:29 pm

It is common for travellers to representation a internal cuisine whenever they transport to a unfamiliar land. With a appearance of blurb tourism, however, it has turn utterly a plea to locate an eatery that serves authentic internal cuisine as against to food served to tourists. So where would one be means to find a grill portion affordable nonetheless authentic Malay cuisine in Kuala Lumpur?

Restaurant Kampung Melayu, an affordable and authentic Malay grill right in a heart of KL

The answer is Restaurant Kampung Melayu, conveniently located during a belligerent building of Low Yat Plaza, in a heart of Bukit Bintang, Kuala Lumpur’s selling district. we had cooking there recently, pleasantness of Moola, a initial ever homegrown Cash-Back Lifestyle programme by ICT Utopia. Joining me on that day was Emily Tang of Sunrise Emily blog and all of us had a superb time and good laughs too, interjection to one sold dish. More on that later, though for now we can check out what Emily suspicion of Restaurant Kampung Melayu on her blog!

Some of a elementary though hearthy Malay dishes accessible during Restaurant Kampung Melayu

Why is affordable authentic Malay food that ambience good rather tough to find? Simply since of modernization and a change it brings with it, and maybe a time and bid taken to ready good Malay dishes. So we could suppose my pleasure to find myself face to face with some Malaysian favourites that evening.

The Mutton Biryani Rice

The Chicken Biryani Rice

Rice is an critical prejudiced of Malay cuisine, and served in many ways during Restaurant Kampung Melayu. We had a Mutton Claypot Biryani Rice, a Chicken Claypot Biryani and a Nasi Goreng Kampung, or encampment styled boiled rice. The biryani rice originates from a Indian subcontinent, and is a organisation favourite among Malaysians due to a incense and formidable reduction of tastes. Restaurant Kampung Melayu’s biryani tastes good though being overwhelmingly oily. The mutton was tender, while a duck was only right. Both were spicy, so those who are inexperienced to a feverishness should be aware of a sharp curry. The boiled rice was great, though once again counsel should be taken if we are not prejudiced to sharp food as this has manly chili padi influenced into a rice.

The sharp though tasty Nasi Goreng Kampung

Simple lovely unfeeling dishes that accompany a Biryani

The churned preserved vegetables or Acar

The rice dishes were accompanied by several unfeeling side dishes, including stir boiled cabbage, curry eggplant and churned preserved vegetables. These unfeeling dishes are customarily served with many Malay rice dishes and move a light and lovely ambience in contrariety to a abounding and flavorful rice dishes. The churned preserved vegetables, famous as acar, is really common and elementary plate to prepare, done with proposal cucumber, pineapple, onion and red chili preserved in vinegar. While sourish in taste, a plate is light and really refreshing.

The Daging Masak Merah

The Ikan Pari Bakar

We were also served with 3 categorical dishes – Daging Masak Merah, a sharp beef dish; Ikan Pari Bakar, sharp grilled ray; and Kailan Ikan Masin, stir boiled kalian with pickled fish. These dishes are meant to be taken with rice, customarily plain white rice, that is a tack for many Malaysians. The beef was tender, and had a sharp aftertaste, while a grilled ray was truly sharp and good grilled. The kalian was an engaging dish, a pickled fish providing a lot of flavour.

Stir Fried Kailan with Salted Fish

The Thai desirous Tom Yam Soup

We also had dual opposite soups – a Tom Yam Soup, that is indeed a Thai dish, and a Sup Lidah, or Cow’s Tongue Soup. The Tom Yam is a favourite among Malaysians, and is a common underline during many Malay and Chinese eateries. The Cow’s Tongue Soup might sound rather daunting, due to a prejudiced of beef that it features, though is indeed rather of a sweetmeat in Malaysia. The soup is a transparent soup incorporating an collection of ingredients, including spices. It is amiable compared to any Tom Yam as it does not use chilli in a preparation. we have to acknowledge that we customarily drive transparent of offal and that a Cow’s Tongue Soup was left alone by a cooking celebration for a incomparable prejudiced of a evening. That is until one of a braver souls ventured for a bite, and to a surprise, rated it really favourably. That sparked everyone’s interest, and before we knew it, we finished adult dogmatic that a Cow’s Tongue Soup was one of a nicest surprises of a evening!

The evening’s astonishing highlight, a Sup Lidah

Restaurant Kampung Melayu also offers standard Malaysian favourites like Satay and Otak-Otak. Satay, we consider would need no genuine introduction, being utterly good famous via a world. A elementary beef dish, satay is cooking grilled beef skewers served with peanut salsa accompanied with cucumber and onion slices. Otak-otak is sharp fish pulp wrapped in leaves that are afterwards grilled over an open fire. The Satay and Otak-otak served during Restaurant Kampung Melayu were tasty and are a good introduction to Malay cuisine.

The Satay and Otak-Otak

Roti Tissue

The Making of Roti Tissue

During a visit, we also had a ambience of Roti Tissue, a honeyed movement of a Roti Canai, an Indian bread. The Roti Tissue is a paper skinny roti canai that is flavoured with sugarine and precipitated milk. Different restaurants offer a roti hankie in opposite ways, Restaurant Kampung Melayu serves theirs in a cone shape. Finally, to hang adult a evening, we had some lovely honeyed lassi and mango lassi, as good as internal shaved ice desserts famous as ABC or Ais Batu Campur, and a fruity variant, a ABC Mango.

The Sweet Lassi and a Mango Lassi

The ABC Mango

The Original ABC

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Cuisine in Melaka

KAMPUNG HAILAM IN MELAKA

The Hainanese Village of Melaka

MyKampung 2012-10-09 16:53

The Hainanese people started to emigrate to Melaka about a century ago. Photo courtesy: Guang Ming Daily
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Translated by WINNIE CHOOI
Guang Ming Daily

MELAKA — A translucent sunlight makes a perfect timing to explore Hang Tuah’s tomb with a wonderful setting of azure sea and blue sky. A complete journey should be accompanied with a search of the Qiongzhou accent omnipresent in the Hainanese Village as well as the unmistakable Hakka Dongjiang cuisine.

Tanjung Kling

Melaka is such a casual and romantic place where the beach could be reached within 30 minutes. One of the popular beaches in Melaka, Tanjung Kling is also the final resting place of national hero Hang Tuah.

Tanjung Kling is located about 10km northwest of the historic city. Along the road are rows of shophouses erected on reclaimed land with the coastline beyond. The beach is easily accessible with a short 10-minute drive from town. Its serene ambience makes it a perfect venue for leisure and recreational activities.

Kampung Hailam

Half way towards Tanjung Kling from the city centre, along the small road leading to Pantai Kundor is a milestone standing next to a shabby Malay shop house marking the entrance to “Hainanese Village, where environment is our common responsibility.”

Walking into the alley and not far away lies the sea followed by a few houses at one corner. Some 95% of residents living in the 9-acre Kampung Hailam are Hainanese, with only three Hokkien households.

During the West Han dynasty of China, the Hainanese people began emigrating to Southeast Asia. The Hainanese people started to come to Melaka about a hundred years ago. They came together to form a tiny fishing village rich in the Hainanese culture.

Fishing and cooking

There are about 50 households in the Hainanese Village leading a typically laid-back lifestyle in a strongly bonded society. However, due to the lack of development, most young villagers have moved to the city to make a living.

According to older villagers, their livelihood was mostly dependent on fishing during the colonial days. Many families here boil and dry the salt in their own compounds and almost every vacant plot of land in the village has been turned into salt fields. As fishing is the most primitive skills of the Hainanese people, many villagers have started to make fishing their main source of livelihood.

Records show that during the colonial days back in the 1950s, villagers quit fishing because of inconsistent income and became domestic helps for senior British officers in order to earn more lucrative incomes. In addition, the Hainanese were also known for their cooking skills and almost every Hainanese family has produced at least a chef serving at major restaurants worldwide.

Cherishing freedom

83-year-old villager Lin Jin Luan told Guang Ming Daily she had been living in the Hainanese Village for more than six decades ever since she was married to her husband and relocated here. She said majority of the fishermen in the village used to be Chinese but now there are more and more fishermen from other races.

Having grown accustomed to life by the sea, Lin said she would have problem adapting to the new life if she were to move away from the beach.

“How would you like to live in the city?” When confronted by the question from the Guang Ming Daily reporter, Lin replied, “Urban people lock themselves in the concrete cages; city living is not my cup of tea.

“I would never want to move into a bungalow even if I become rich one day. I would prefer to live by the beach and stare at the open sea.”

Lin’s daughter Yan Yu Zhuan, a maths teacher in the nearby SMK Bukit Rambai, chooses to remain in the tiny fishing village, unlike her contemporaries.

“If possible, I would like to continue living in the village.”

He Ping Hakka Restaurant

Hakka dishes are also known as Dongjiang dishes. Traditional Hakka food is characterised by its heavy taste and is somewhat salty, spiced and fatty. The saltiness is to prolong the preservation period of the food while fat provides the energy for Hakka people who used to be engaged in manual works, while spicy food stimulates the taste buds.

Located at Pantai Kundor about 10 minutes from Tanjung Kling and the Hainanese Village, the restaurant has been in operation for 15 years now. Among the Hakka specialties served are the abacus yam balls, pork with preserved vegetables, steamed duck and stewed bean curd.

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Kampung Hailam is also near to the Malacca Club Rotunda which is Malacca’s oldest club which was founded in 1890. Melaka Sailing Club used to be located near Kampung Hailam during the 1970s. Unfortunately, the sailing club is non-existent now.

Article source: http://tourism-melaka.blogspot.com/feeds/posts/default