My Sabah fasting month

So the Syawal @ Raya month has bid us goodbye. Like way, way long time ago. But that has nothing to deter me from musing over my fasting month experience in Sabah.

OK, so this is the month where you take a break from eating, or so they say. Or technically, give your stomach a break from all the gobbling and shoveling. But when the supposed break during the fasting month becomes the other way round, what more can be said? I’m telling you, it’s amazing, the ferocity of hungry people when they shopped in the bazaar. I can bet dollars to doughnuts that the spending in fasting month could somewhat exceed that of other months, seeing how they spent and how mortifyingly expensive some food stuffs were priced during this time (as in the prices are inappropriate to the taste or meager amount of food packed). But anywhere is the same, so no big surprise.

By the way, among the famous bazaar are the ones in Asia City area, Gaya Street and Indah Permai. But traffic and parking were horrendous with the cars and people packing through and through the area soI skipped the Gaya Street one since it’s too bothersome to find a parking space or get out from one, and instead I usually frequented the Asia City area and Indah Permai ones. However, I wouldn’t dream of going to one at after 5 pm since the crowd was at its worst at this hour nearing fast breaking. Nevertheless, it’s worth the time if I was to come at 4 something since the stalls were just being set up and food still fresh (except “recycled ones”).

As usual, some would live up to expectations and some were just lame copycats without skills. I mean, come on, it’s just way too much when the famous Kelantanese Nasi Kerabu is presented to you as plain rice with taugeh, some cabbage strips, a pinch of maybe – sambal belacan, telur masin and an extra – charged puny piece of fried fish. Luckily this year I did not chance upon any and instead 2 or 3 stalls manned by Kelantanese fellas (or claimed that the dish is prepared by Kelantanese cooks) sold excellent Nasi Kerabu, much to my delight since I really missed it since my last stay in Kelantan. I’m happy to report that the rice was in the right shade of blue (though some bear a suspiciously bright secondary – school – uniform – blue, a tell – tale of food dye disaster, or another odd one is yellow but it tasted fine with the correct presentation format so I let the colour mishap slip), the sambal kelapa, budu, ulam and telur masin complete, along with extra – charged fried fish in flour, sliced roasted beef, ayam percik and some local dishes. I vote the best to be from Indah Permai, sold by a pair of Muslim Kelantanese couple, with many thumb ups for the clean stalls and overall presentation (utensils, pots & pans etc). Even their Nasi Tomato was nice with heaps of ayam masak merah ladled onto the mountain of rice. I really hope next year they’ll make a comeback. Too bad I can’t recall their names.

Murtabak is something I stay away from in Sabah since my last stint with it. I guess I simply can’t let go of Peninsular’s murtabak. Here they deep fry their murtabak in lots of oil on the hot plate or in the wok till it is crisp like the skin of fried popiah @ spring roll and calls it “Murtabak Jawa”. Not my cup of tea I guess (shrug T~T). You may have a try. An experience, a heck of it.

I found some nice roti jala with thick chicken curry in Asia City bazaar. Well, actually 3 stalls sold them but I’ve to say that they all tasted nearly the same, and all sold nearly miniature roti jala RM0.50 for 1. Egad… so not much to comment.

Either my taste buds had gone haywire or the vendors in Asia City area cheated me but pandan soya bean milk and normal soya bean milk tasted the same to me… Since they’re priced the same so not much loss here.

What else did I try? Hmm… ikan bakar. Pretty interesting, the way they marinated the fish in some sort of tangy sambal belacan and wrapped them in banana leaf prior cooking and then served it with asam limau and their prepared chili dip. Recommended would be ikan sebelah (or ikan kayu as they call it here) and ikan pari (sting ray). Good vendors would sell you a nicely done, juicy fish. Just try your luck by random and crowd size. Don’t forget hygiene too.

So far I’d suffer no stomach problem. So my tips when shopping in food bazaar are pretty simple; hygiene, good presentation, crowd size, friendly and tidy – looking vendors and the last one is survey all the vendors first for the best choice.

But nothing beats the bazaar in Jalan Hamzah, Kelantan, except maybe the ones in KL (I’m not a fan of KL by the way). OK, now I’m homesick… Bawl…

Masak - masak Melayu ~ Kangkung masak air

I'm nuts over kangkung recently.

And the recipe, literally, yeah. Because the kangkung is cooked in such a way that cannot be referred as soup but watery, so there.

Masak - masak Melayu ~ Kangkung Belacan.

In this easy recipe you can opt to use real belacan or the powder one by Maggi. I used powder belacan to save trouble of roasting the real one over the fire.

Ingredients:
1. 1 stack of kangkung, get rid of the hard stem. You might consider slitting open the soft stem too. Using a pair of kitchen scissors help make life easier.
2. Garlic, 5 cloves, chopped fine
3. A handful of udang kering /dried shrimp, soaked in warm water, pounded
4. Oil, 2 tbs
5. Maggi belacan powder, 2 tbs (in picture) / 1 cm2 belacan, roasted till “fragrant” (no, it’s the opposite actually. It stinks…) then grounded
6. 1 red chili, chopped or pounded
7. Pinch of salt

Preparation:
1. Heat oil in wok, toss in dried shrimp, chili and garlic. Stir till fragrant, careful not to burn the garlic.
2. Toss in the kangkung and add the belacan (depending on how much you want actually). Stir till the vege wilt slightly.
3. Add salt in accordance. Off gas.

Too much belacan powder will make the dish bitter and salty at the same time, what more with the peculiar smell.

Indian Food: Anjappar Chettinad Restaurant

Status: Serve no pork.

Venue/landmark: AsiaCity, ground floor (G49, Asia City Complex, Asia City, Kota Kinabalu).

Time open – close:

Reservation:Available

Contact no.: 60 88 227969 , 484969

Website: http://www.anjapparborneo.com (An excellent reference)

Basic RM per meal: RM 10.00 (w/o tax)

A great place that serves Northern and Southern Indian cuisine on banana leaf. Not too spicy mind you so have a go at it. The atmosphere is very Indian, thanks to the music and deco featuring all the Indian stuccos decking up the wall, with the fusion of sleek Western furnish. They have extremely friendly manager and waiters explaining the menu through and through and with the expertise to recommend you the best out of the spread to suit your taste. Service is pleasantly good and the waiting for the food is worth it. Much recommended that the cuisines are enjoyed by using your own hands bared from the fork and spoon or you can never truly enjoy Indian food through this metal barrier (When you go to India, do as the Indian, or so to speak to match this article).

1. Aloo Paratha

Wheat bread stuffed with potato (aloo=potato). Pretty nice though I wish they are more generous with the potato. A nice combination would be with Butter Chicken, Palak Paneer or Mushroom Manchurian. Small portion (or is it just me?).

2. Cheese Naan

I think, being high class or slightly higher class doesn’t make your food taste any better than mamak’s. I still preferred Scenario’s with the dripping cheese instead of a scanty layer. But I suppose this is a healthier option. The taste and texture passed well, the cheese ample enough to tease your taste bud. Not very filling, the portion is too small for me (shrug).

3. Naan

The naan is fluffy and soft, served hot in its basket. Tore off a piece to dip into the Butter Chicken gravy before popping it into your mouth (I’m a Butter Chicken nuts, shrug). The sides are done nicely without being over – browned to let you enjoy some crispiness within the softness. Small portion (again…).

4. Chetinnad Chicken/lamb biriyani

I took the chicken one for dinner, and man it’s quite filling. They give you the thali bowl overflowed with rice with succulent chicken pieces and an egg embedded within to be upturned on your plate (the waiter was kind enough to do this for me to prevent a mess on the floor). To enjoy it to the max, please abandon your fork and spoon and mess your fingers scrapping the last piece of onion in mayo they provide along with the set. The mayo onion kind of compliment the spiced meal with a cooling effect (or maybe because it itself is cold, ^_^) with each mouthful. (Drink plenty of plain water after you’re done by the way. It helps. Finish off with a glass of mango lassi. Then you’re cool.)

5. Butter Chicken

Oh, my favourite dish. Creamy butter – and – tomato based gravy with succulent chicken pieces, a wonderful accompaniment for your bread. I kinda not like it with rice since the combined textures and taste don’t seem to agree with my palate. Non – spicy and non – greasy as the name may imply.

6. Chicken Korma
”Chicken cooked in a mild sauce of cream, yoghurt and cashew nuts.”

That was how it was described on their website. I quote since I’m not very sure of the Indian version of korma. So they use yogurt. Ok. No wonder I feel like the gravy texture is heavier. But it’s still nice, taken to accompany the banana leaf meal. Like curry but without the yellow / orange colour, non – spicy, a hint of sweetness and spice.

7. Anjappar Banana Leaf Regular Meal
Rice served on banana leaf, acoompanied with assorted gravies and vegetables, and rasam. Standard basic meal in any Indian eatery. The rice will be presented to you in a steel bowl and you can scoop out the amount you want onto your banana leaf. Very practical since there’s not much space left from the vegetables and gravy miniature bowls.

8. Palak Paneer

This dish consists of cottage cheese chunks in creamy spinach gravy. The cheese gives off a salty taste to compliment the tangy spinach taste of the gravy. I usually polish it off with plain or garlic naan.

9. Gobi / Mushroom Manchurian

Well, the menu describe it as something like an Indian version of Chinese cooking. That time I ordered the mushroom version instead of potato, and was presented with mushroom cooked with various spice to produce tangy, non – spicy dish that burst with flavor in your mouth. At first I intended to have it with my rice but we ended up polishing it off on its own.

10. Mango lassi

Claimed to be one of the best in town, it did not disappoint me with the sweet – sour flavor from the blended tropical flavor and fresh yogurt, served chilled.

11. Papaya lassi

There were times when mangoes are out of season so to replace their mango lassi, another tropical concoction is produced. If you like papaya, you will like this. It really reminds me of papaya yogurt; the thick texture and papaya taste, more sour than sweet. A change.

Bakery: Strawberry Bakery

Venue/landmark: Damai. Located at a large area comprising of shop houses and eateries including Tong Hing, Desa Supermarket, Coffee Bean, Pizza Hut, Burger King and Uncle Biscuit bakery.

How to look for it? Coming from another traffic light junction then this one is easier as you can just go straight after entering the left traffic light junction, you will see Strawberry Bakery on your right after a few meters only. Or better, find someone familiar with the area.

They offer bread loaves of different types, buns, pastries and cakes. The bread tends to expire before time so check daily for molds or store in fridge 2 days before due date. If you are looking for loaves with thick slices (at least 2 cm), here is one option for you.

1. Mini Cheese Tarts

Available in chocolate, blueberry and plain cheesy flavor, this mouth – bite size delights are my excuse to stop by whenever I passed the area for errands. The best are the plain ones and blueberry, the choc ones just so – so (suprisingly). The dough simply crumbles in your mouth and the cheese is in generous dollop.

2. 500g cheesecakes (birthday cakes)

A cake consisting of 2.5 cm thick of cheese layer over the sponge cake layer (which is a tad dry) with icings and oatmeal + cereals(?) sprinkles on the side . Available are plain cheese and blueberry cheese, topped with glazed fruits.

But for me, I still prefer Uncle Biscuit's cakes and Secret Recipe's cheese cakes to theirs.