Sweet and Spicy of a Cherry

25-Apr ~ Sorry guys, sorry for not updating my blog since Apr. Something bad happen and I was in the grief. I could not put myself to do this for a while...

But now I am back...BACK FOR GOOD!!

Today we are going to feast on some spicy Thai food. This place had always been my favorite since I was small then. Cherry Sweet. This place was situated at the end of the Sg Ara.

Here’s the drink of the day. The chrysanthemum drink that served in a jug.Instead of white aromatic rice, we opt for Thai Fried Rice. 1st to came was this Pineapple Rice. Pineapples were cut into cubes, and so were the carrot, prawns and fried with the rice with a touch of fish stock. This rice taste with a touch of sweet, Mer-ci to the pineapples cubes. Dress up with some shredded fried egg.Next was this, Belacan Fried Rice.This time, the rice was stir fried with some Belacan powder. (Belacan was the name where we called as shrimp paste). I like this better for the pungent taste of the Belacan powder. This fried rice had a lot of the side-gizmo such as the stir fried shredded pork in black sweet sauce, some sliced young mango, cubes of long beans, onions and some chopped cili padi to add in the kick of the fiery feeling. Muddle up these ALL together and you will found the awesome taste within… Good!!

When uttered about Thai food, you just can’t miss their Tom Yam Kung. This hot and spicy soup was cooked with loads of lemongrass, chili paste, lengkuas and other spices. Lastly, this yum yum soup needs the final touch of some fresh seafood like fish filet, squids and prawns and some mushroom.
Salute to the inventer of this Tom Yam Kung although it did burn my tongue!!Then it was this Green Curry. Instead of using red chilies, they used green chilies. Blend together with the chopped onions and garlic and the spices. Simmer until the paste become aromatic. Add in some diced chicken and some brinjals and poured in the thick coconut milk.Next, coming was this Deep Fried Kangkung. These vege were battered with a mixture of sugar and flour. Deep fried the vegetables and garnished with some fried dried shrimps.
This dish is awesomely appetizing with the crunch and the sugary feeling.My sis ordered for this special dish, the TangHoon Kerabu. The vermicelli was swirled together with the chili sauce, lots of chopped parsley and some chopped onions as well.
I don’t really favor this as I found that this dish is overwhelmed with PARSLEY...And we have this cool dude… Pucha. They used the crab meat and chopped with some pork, some curry powder. This mixture was then placed back to crab shells and deep fried.
And here we go…This place had never failed us eventually!! Do visit if you feel like to spice things out!!

Peranakan Breeze

As you turn into the Lorong Abu Siti Lane from Macalister Rd, keep to your left as you will the find the eye-catching signboard of Nyonya Breeze in striking GREEN color. Welcome to the taste of the Peranakan.Before we enter the world of Peranakan, let’s stroll down the memory lane where before everything begins. The King of the China had sent over his beloved princess of Hang Li Po to Straits of Melaka in order to be wed to the Sultan of Melaka. Due to Princes Hang Li Po was the royalty blood, she had took with her the practice and the traditional of the Chinese when married to this Sultan Melaka. Thanks for the combination and now we have the ethnic of Baba and Nyonya, a.k.a Peranakan.

Yaya, I knew I should cut the story short. I just wanna share some background before we get to know some signature dishes of Baba and Nyonya.
Well, let’s get started then..

We can see that this restaurant owner was somehow the Home-alike-boy. I guess his grandma recipe and really proud to be inherited as the blood of the Baba and Nyonya. As you can see, there’s a lot of pictures and stories hung consequently on each wall. And I can see that a few magazine and newspaper had written about this restaurant as I can see some articles too were hung on the wall accordingly.

We were greeted well by the staff there and he even recommends some dishes to us.
And here comes the drinks
Freshly crushed nutmeg with honey
This drink really brings out the flavor of ginger brewed with some palm sugar. Good for those to get rid of the ‘wind’ beneath their tummy… Ginger Tea

And this is the appetizer, Satay Bohong. Bits of chicken were skewered in the sticks and barbequed with charcoal. Thick satay sauce made of coconut gravy and spices were coated all over the satay while B-B-Q for pur-fect… Do remember to pop in the chunks of the cucumber as well as the sliced of onions too… Here’s the real signature dish of Baba and Nyonya, the Perut ikan. Perut ikan or the so called the fish stomach, these bellies were shredded finely with other fragrant leaves, such as the kafir leaves, daun katok, daun cekur, turmeric leaves and etc. Stewed in some prawns, chuncky pineapples, brinjals, long beans and etc. These were then cooked in the heavy herbs and spices.
Caution: This DISH do make you end up with a few bowl of rice.However, I guess this dish serves even better if this was served more piping HOT.

Next, this was HIGHLY recommended Sambal Prawn by the staff there. This dish was not the typical sambal we used to have. Normally, the sambal dish is cooked in heavy crushed chilies and spices. This one was cooked and stewed in heavy coconut gravy and some cubed brinjals and chilies. When the vegetable were soften, garnished some cashew nut and fried onions, and it is ready to be served.This is another signature dish of the Peranakan. Cubes of mengkuang, carrot, mushroom bits, cabbage and chopped pork were stir fried and layered on the popia skin. Then, deep fried the popia for the crunch within.
There’s a special sauce for this, some vinegar, soy sauce, crushed garlic and onion. Ohhhh

This another must-try dish for Nyonya Breeze. Otak-Otak. This is the egg mixture with cooked with spices and daun katok. In the center of the Otak-otak, you will find the whitish chunks of fish fillet arranged beneath the egg mixture. This dish was then steamed until cooked.Overall, this placed definitely carried the Nyonya breeze with them. Anyway, a little bit HEAT on the dish will absolutely brings out the flavor of ALL the dish.




Nyonya Breeze
Nyonya cuisine
No.50, Lorong Abu Siti
10400, Georgetown, Penang
Tel: 604-227 9646
Closed on Every Tuesday except for public holidays

Crushed On U-Soya

12-Apr ~ This round we resolute to have ease sweet tooth at this soya bean house. Situated just right at the 1st floor of the Pekaka Square, where Maxim Dim Sum is just at the corner. Set with some basic table and some ‘rattan’ chair, this shop is easily located. Over here, you can’t find any fancy portrayal nor do any exclusive accessories hang on the wall. But you can see huge poster of telling you about the goodies of how soy’s can offer to you.Something fascinated my eyes were this poster: We only served Pure Soya Bean Milk freshly grinded from Canadian Class A (non genetically modified beans (non GMO)
Sound cool…

The menu does have all sorts of soy’s goodies. For those who had a sweet tooth like me, you can opt for the classic To Fu Fah a.k.a bean curd, where serving the bean curd with syrup made from white sugar or ‘gula melaka’ (Gula Melaka is what we called where the syrup made from coconut milk). There were also some bean curds served with unique toppings like red bean paste, almond paste, chocolate chips and etc. Don’t be surprised if you found some savory bean curd as well. We decided to try on the red bean paste Toh Fu Fah, the Shanghai Salted Toh Fu Fah and also the Orange Soya Ice blended..That’s where this came from: Crushed n U-Soya… LOL

Here comes the Shanghai Salted Toh Fu Fah. This is my 1st time trying this savory dish of Toh Fu Fah. This bowl of Toh Fu Fah was served with some homemade soy sauce and garnished with some deep fried garlic and some dried little prawns. These buddies create a remarkable of strong taste for the Toh Fu Fah. And the bean curd was so amazingly smooth and it just melted in your mouth…Then was this Red Bean Paste Bean curd.This is served with red bean paste, where you can have double pleasure of the bean curd as well as the red bean.
Nice.
I was not daring enough to try on the Chocolate chips bean curd. Do share with me if you happen to taste that.

Lastly, was Orange Soya Ice blended. Soy drinks were crushed with the ice and also to add the kick for the drink, they have added some fresh orange as well. At 1st taste, the feeling was like chewing the ‘Sugus’ when I was a kid back then. But as the 2nd and 3rd sips takes place, the taste for both orange and the soy’s matches out perfectly..As a whole, this is must-visit-place as they claimed ‘We only served Pure Soya Bean Milk freshly grinded from Canadian Class A (non genetically modified beans (non GMO)’
…hhahahhaa…
In fact, forget about those wordings, it is still worth the visit for the yum yum soy’s discovery.


U-Soya
2-G-9, Pekaka Square
Lebuh Pekaka 1
Sungai Dua
11700, Gelugor Penang
usoyapenang@hotmail.com