PEr FYI

July 31, 2010

Raju Restaurant, Petaling Jaya, Malaysia…roti prata from heaven

I can never get enough of the prata/canai here and still hold it nostalgically on my tastebuds. Fact remains that they are doing something right. There’s hardly a day when their tree-sheltered tables aren’t full.

They serve the traditional banana leaf rice, roti canai and roti telur. The roti canai is this restaurant’s trump card with diners making a beeline for the delicious soft, fluffy on the inside, crispy on the out, flat breads. And they are not oily. If you eat roti, try their plain ‘ikan curry’, ayam goreng (deep fried chicken) and squids. There are all cooked a’la minute. They offer a pick and choose station of your favorite meats and fish. All pre marinated and placed in a tray. The seafood selection is good and includes pomfrets, mackerels, flower crabs, squids et al; the meat selection features chicken, its myriad parts (including gizzards) and lamb chops – and have the cook fry them up in his cauldron of hot bubbling oil.

Raju’s as it’s commanly known to the locals, is an ‘above the average’ price for Indian cuisine in Petaling Jaya. They have a sign up to justify their prices (see pix below). This is the true truth and I say it as it is.

July 27, 2010

Sate Kajang Hj. Samuri, Kajang (Malaysia)…best satay I’ve eaten. Ever.

Kajang is a small town in Selangor situated in the peninsular Malaysia. The city is located about 20 km south of Kuala Lumpur. Move over singapore skinny itty-bitty bite-size meat satay! Just look at how thick and juicy the satay Kajang is. So how good is the satay? Pretty good but it was slightly better the last couple of years.

The satays (grilled skewered pieces of meat) were well marinated and comes slightly sweetish with a hint of tumeric (which also gives it a nice yellow tint). Thankfully, the satays are not overly grilled till they become carbonised meat sticks. A little bit of carbon here and there is still acceptable. The chicken satay is the best among all, and all are equally priced at RM0.60 per stick. The special ones which cost more are rabbit (RM1.60!), deer and mutton.

What’s great about Kajang Satay is not much the taste of the satay but the peanut sauce. They really know how to make the kuah (chilli peanut gravy which came along as an obligatory dip for the satay) And they give you generous portions of it.  The gravy which is brown greyish is sweet and loaded with peanuts. Chili is provided separately and you can customize your own peanut sauce’s spiciness.

A piece of advice.. don’t order so many satays at once.. Although they are really good, it’s better to order them in small batches. Order a few first, then ask for more if you really feel like it.

One minus point about Hj. Samuri’s is the service staff go about their jobs without a smile on their faces. This is the true truth and I say it as it is.

July 25, 2010

Chung Jin Restaurant, Seoul…mouthwatering Korean BBQ grilled pork will leave you wanting more.

5+ STARS!!!!!. This place has the best dishes. The interiors are very very basic filled with basic tables, chairs and decor. We called to ask for directions to the restaurant and within minutes of the teleconversation, they’d sent us an sms/text message to say they are looking forward to welcoming us. This is a DIY restaurant, where we grill the slices of belly pork and squid, marinated with red-pepper paste.

Side dishes included lettuce and other tender leafy vegetable, which are used to wrap the Daeji bulgogi and then eaten in all of it’s delicious glory! Of course rice and kimchi are also served. It’s all very hearty and boldly flavoured.

I  would rate the decor/first impression as a 2.5 However the service and foods are a 5+ stars. Price and portion is really reasonable. Authentic Korean food right here. This is the true truth and I still say it as it is…

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