PALATE-PLEASING NASI PADANG

Welcome to Sari Indah...

Irresistible curries, stews and other delights await!

Ayam Goreng Bumbu - love at first bite!

Nasi Padang is probably West Sumatra’s most popular export. Originating from a town called Padang, it is a specialty of the Minangkabau community that encompasses a wide variety of dishes, ranging from hot, spicy curries to mild, aromatic stews and deep-fried delicacies eaten with white rice.

Now a group of local entrepreneurs aims to conquer Malaysians' tastebuds with their first Nasi Padang restaurant, Sari Indah in Alamanda Shopping Centre, Putrajaya. Executive director, Mohd Najib Abdul Aziz, who first got into the food business with a D’Tandoor franchised outlet, is hoping to evolve further with his latest venture. Together with his three best buddies, they decided that a Nasi Padang restaurant is the most feasible due to its distinctiveness, great appeal and growth potential.

Consequently, the four partners picked Sari Indah, which is famed for its authentic and tasty Minang-Indonesian food. Since opening its doors here in September last year, the first Sari Indah restaurant in Malaysia has enjoyed brisk business.

“Besides the civil servant crowd from Putrajaya, we have many Chinese customers who come specially for typical Minang delicacies like Gulai Tunjang (beef tendons in mildly spiced gravy), Ayam Goreng Bumbu (deep-fried chicken with spiced marinade) and Rendang Minang (beef cooked in a dry-style curry),” said Mohd Najib.

The kitchen team comprises Indonesian and local chefs whilst many of the herbs and spices are imported from Indonesia. Unlike in Indonesia where the use of monosodium glutamate (MSG) is quite prevalent, the soup stock, stews and sauces here are made using bones, herbs and spices.

On the average, diners can expect 20 'must have' dishes such as Ayam Kampung Bakar (roast free-range chicken), Dendeng Daging Balado (dried spiced beef with red chilli), Pergedil (fried potato patties), Gado-gado (Indonesian-style salad with peanut sauce), Ayam Kampung Pop (grilled free-range chicken), Gulai Tunjang, Asam Padeh Tenggiri (spicy and sour fish curry), Telur Dadar (spiced omelette) and Ayam Kampung Gulai (spicy curry chicken) amongst others on the main menu.

In addition, ten other specialties are served on rotational basis daily, giving regulars a chance to sample something different on each visit. These include Soto Padang (spiced Padang soup), Sambal Cumi (squid in spicy sauce), Gulai Babat (stewed cow’s stomach), Ikan Pepes (steamed spicy minced fish in banana leaves), Sayur Singkong Lemak (cassava leaves in mildly spiced coconut gravy), Paru Goreng (deep-fried cow’s lungs), Pucuk Paku Tumis (stir-fried fern shoots), Gulai Nangka (young jackfruit in coconut gravy) and Ikan Talapia Bakar (grilled fish). However, uncommon delicacy like the Gulai Otak (braised cow’s brains in spiced stew) is harder to come by so if you wish to savour this, be sure to notify the outlet in advance.

The outlet boasts of a modern interior with lots of cosy touches in the form of dark wood, bamboo and stone accents. To complete the dining experience, Sari Indah adheres to the true service-style of a typical Nasi Padang restaurant – staff will bring an array of small, varied dishes to the customer’s table, balancing the plates along the length of their arms.

While it may take some getting used to, diners just have to select their preferred dishes and the rest will be returned to the kitchen. Another point to remember is the various dishes are served cool as Indonesians usually eat their food this way unlike the Chinese who expect their dishes to be piping hot. Happily, the plethora of dishes passed the taste test as our Indonesian friend thoroughly enjoyed the feast of home-style delights.

The Gulai Tunjang was memorable for the beef tendon’s succulent texture complemented by a piquant spiced gravy. I found the Gulai Babat (Perut) a tad strong for my liking so this is an acquired taste.

Crispy yet flavourful, the Dendeng Daging Balado left an indelible impression with its robust red chilli topping. Other noteworthy dishes include Ayam Kampung Gulai, Ayam Goreng Bumbu, Sambal Ijo (green chilli sambal) and Ikan Talapia Bakar (grilled fish in spiced marinade).

Side orders and starters are priced between RM2.00 and RM5.00 each plate, main meat and fish dishes between RM5.00 and RM23.00, and vegetable dishes from RM4.00 onwards.

Dessert is not prominently featured but the outlet’s chilled concoctions such as Es Teler, Es Sari Manda, Es Cendol, Jus Alpukat, Jus Terung Belanda, Jus Sirsak and Jus Tomel are adequate enough to keep sweet-toothed customers happy.

SARI INDAH (halal)
Lot G90 Ground Floor
Alamanda Putrajaya Shopping Centre
Jalan Alamanda, Precinct 1
62000 Putrajaya
Tel: 8888 8551

REAL TASTY FOOD

Cheesy Bites of Scallops laced with aromatic herbs

Nice & Spicy ...Kupang Pandanus Rice

Owner of Kafe Herb Spice, Diana Koh says she is the walking MSG (monosodium glutamate) detector! As an importer and distributor of frozen seafood, Koh started Kafe Herb Spice two years ago after suffering from Irritable Bowel Syndrome (IBS).

“I traced my IBS to food allergies. Now I can only consume dishes that are gluten-free, low in salt, without preservatives, artificial flavourings or MSG,” she said.

Some of her customers who purchase imported frozen seafood from her shop have similar health problems and special dietary concerns. Many shared their experiences and healthy cooking tips with her . In return she taught them how to prepare the unfamiliar fishes and seafood. Soon they asked to her to stock ready-to-cook offerings that can be conveniently taken away. This service soon evolved into the present café.

She said, “Due to today’s fast-paced lifestyle, many of us opt for fast, cheap and convenient food spiked with lots of salt and MSG. However, we are jeopardizing our health unwittingly. At Kafe Herb Spice, we adhere to the traditional practice of using natural herbs and spices to flavour food, just like how our mothers and grandmothers used to do. Our ready-to-cook dishes are prepared in-house without any MSG, preservatives or artificial flavouring. Likewise, our café menu emphasizes low-salt and freshly prepared dishes.”

Although the outlet is rather sparse in its décor, the casual setting is comfortable enough for its weekday office and weekend family crowd. Bearing in mind the many constraints the chef has to work with, we had nothing but praise for the dishes that were served. Its extensive menu covers a surprisingly wide range of Asian and Continental dishes.

The Cheddar Butter Scallops (RM10.90 for half dozen) served in their half shells and topped with herb and cheese sauce were excellent. Oozing with enticing herbal and cheesy flavours, the succulent shellfish were an instant hit with us. Equally noteworthy were the creamy soups – a choice of Mushroom or Pumpkin or the soup du jour. On the day we went, the café won us over with its sublime Cream of Cauliflower. Despite the soup’s smooth texture, Koh assures us that very little cream is used in the preparation.

“We have our own tricks of the trade to acquire the creamy texture and bring out the food’s real flavour, so it’s ok for you to indulge your tastebuds here,” she quipped.

If you are partial to Assam Laksa, the wholesome version here will whet your appetite. Right now it’s quite a steal at RM6.90 – as part of Kafe Herb Spice’s Asian Delights Lunch Special. Made from flaked Norwegian mackerel which lent the tangy gravy an appetizing ‘fishy’ flavour, the laksa rice noodles come with chunky, shredded Pakistani mackerel, fine strips of cucumber and pineapple, sliced onion, torch ginger flower and red chilli, mint leaves and a side dish of hae kor (prawn paste).

Other Asian delicacies that you may wish to sample are Nasi Lemak Chicken Rendang, Curry Laksa Marinara, Singapore Fried Meehoon and Lamb Briyani Rice.

Kafe Herb Spice shows that it is possible to prepare rich, flavourful curries without coconut milk. Its healthy yet immensely tasty curry is served with the Kupang Pandanus Rice (RM12.90). An Indonesian-style delicacy, the one-dish meal comprises pandan-flavoured rice with crispy fried chicken, spicy sambal, hardboiled egg, papadum crackers and mango-vegetables achar (pickles). Even the heartiest eaters will be replete after having this.

Prefer something Westernised? Then the Venison Shank (RM19.90) will be right down your lane. Meltingly tender meat that is almost falling off the bone is further enhanced with a mouth-watering mixed herb sauce. Complemented by soft mashed potato and fresh salad in a light, citrusy dressing, this substantial dish is ideal for sharing.

Families with children can consider the Snow White Spaghetti (RM9.90), a delightful spaghetti dish with creamy seafood sauce.

Besides frozen seafood such as cod, salmon, John Dory, scallops, sea cucumber and green lip mussels, check out the shop’s selection of ready-to-cook local and Western dishes conveniently packed in takeaway, microwave-safe containers. Considering the painstaking preparation that has gone into them, the prices are reasonable.

Although Koh has received lucrative offers to expand her healthy café concept into major shopping malls and as a full-fledged eatery, she prefers to concentrate at ensuring her food remains consistently up to par and high quality for now.

“I am very particular about this business because it’s not easy to adhere to so many stipulations when it comes to food preparation. Quality comes at a price. My business partners will have to share and sustain the same passion, outlook and enthusiasm with no compromise to the concept. I can’t risk anyone cutting corners after a while in pursuit of quick returns. They must be in it for the long haul,” she concluded.


KAFE HERB SPICE (pork-free)
89 Jalan SS15/4C
Subang Jaya
47500 Selangor
Tel: 5637 4549/4579
Fax: 5638 4651

Business hours : Tuesday-Thursday 11 am – 7 pm
Friday & Saturday 11 am – 10 pm
Sunday 6 pm – 10 pm
Closed on Monday

BY POPULAR DEMAND! EASY TIRAMISU RECIPE

One hour is all it takes to make this tasty Tiramisu!

Whip, chill & serve!

This is my signature dessert whenever I get invited for 'makan' with friends or when I host family and friends at home. A couple of friends have tried their hands at making it using this recipe so I daresay it's a fail-proof recipe ;-))

Tiramisu

2 packets of savoiardi (Italian sponge fingers - 12 pcs in each pack)

2 tubs of mascarpone cheese (250 g each)

300ml of freshly-brewed coffee of your choice

3 eggs (alternatively use 2 eggs + 200 ml whipping cream)

2 tablespoons of Bailey's Irish Cream (alternatively use 1 tbsp of brandy)

3 tablespoons of sugar

2 teaspoons of cocoa powder

some grated chocolate (optional)

Methods

1. Separate egg yolks from egg white into different bowls.
2. Beat egg yolks while adding sugar little by little to it. Whisk until sugar has been used up and mixture turns pale cream in colour.
3. If you are using whipping cream, add it in at this point. Whip on high speed using a handheld mixer until the cream turns smooth, fluffy and well incorporated with egg & sugar mixture. (Note: If you prefer not to use eggs for this recipe, it is ok to use whipped cream only. Just whip cream on medium speed until light and fluffy, sprinkling sugar into the mixture as you go along. However, I find eggs do give the dessert a nicer, more flavourful 'eggy' taste.)
4. Fold (not stir) in mascarpone cheese gently. (Tip - I used the lowest speed on my handheld mixer to blend this evenly).
5. Then whip egg whites (I use the highest speed on my mixer) until they turn shiny white and stiff. (Tip - to check if the egg whites are stiff enough, just turn your mixing bowl upside down. Believe me, they won't budge or fall off from the bowl! If the whites are still sliding around when you tip the bowl even just a little, continue the whipping process.)
6. Fold egg white mixture gently into the earlier cheese/egg/cream mixture. Do not flatten the whites too much as this will drive the 'air' out.
7. Pour coffee into a wide width bowl and add Bailey's Irish Cream or your choice of liqueur to it. Stir well.
8. Dip each piece of savoiardi (horizontally) into the liquer-laced coffee. (Tip - It is best to let only half of the sponge fingers soak up the coffee or else they can turn too soggy. Alternatively you can line the sponge fingers at the base of your container and brush the top generously with the coffee mixture.)
9. Line these coffee-laced sponge fingers at the bottom of a rectangular serving dish as the base of your tiramisu.
10. Pour some of the mascarpone cheese mixture onto the sponge fingers to cover them adequately. If desired, smoothen the creamy layer and sprinkle some grated dark chocolate on top. This will give the dessert an unexpected chocolatey taste.
11. Continue layering another batch of coffee-soaked sponge fingers on top of the creamy cheese mixture.
12. Cover this layer with the balance of the cheese mixture and garnish with more grated chocolate.
13. Chill tiramisu in the fridge for at least an hour or more. Dust the top with cocoa powder prior to serving.

Final note: if you want to reduce the sugar by half a tablespoon, I reckon it won't affect the taste too much. Also I'd prefer to use stronger coffee as the taste comes through clearer. If you don't want the bother of brewing your own coffee, buy a takeaway cup from your favourite coffee outlet!

I hope you will enjoy this fabulously indulgently smooth, rich and heavenly treat!

LABOUR OF LOVE

These are my first few stories out in a magazine! The Koffee Kulture story focuses on the coffee-drinking trend that's brewing in Kay-El (Kuala Lumpur to the uninitiated). Food of course, play a prominent part in food-loving Malaysian lives as highlighted in my Festive Flair story. It also touches on the major festivals Malaysians celebrated over the last quarter of 2005 and first quarter of 2006.

The Hilt magazine by the way, is the quarterly glossy publication of KL Hilton. So if you want to read these articles in their original glory, try and nick a copy from the hotel! Otherwise you'd have to be contented with what I have posted here.

Juicy, tender & mouth-watering! Jack's Special Steak 

Substantial salad to keep you healthy at Jack's Place 

A plateful of crispy bites - chicken wings, oysters & squid rings...yummy!