Durian, The King of Fruits

Durian, The King of Fruits

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The name translates to “ With Thorns” in the local Malaysian language. And yes, the King definitely has its unique qualities that befits to be called the King. It has a large fan base and at the same time there are some who don’t dare to enter anywhere inside its territory. Some people can’t stand its smell. But for those durian lovers out there, the smell probably adds “oomph” to the taste.

 

Foreigners usually not used to this fruit can’t stand the smell and that’s why we can see signboards at the hotels that disallow their guests to bring this glorious fruit to their rooms!

 

There are various varieties of this fruit. The ones from Thailand are usually bigger and has thicker flesh compared their local counterpart. However, the local variety definitely taste better. Ah, I almost forgot – they are seasonal fruits.

 

Eating durians with alcohol is not advised as it may be fatal as some people claim. However, if you are eating durian, you can eat the mangosteen as it is believed to be cooling and overcome the heat produced in your body after eating durians. Another suggestion would be using the white, inner part of the durian skin to scoop up water and drink straight from it as it will also cool your body.

 

If you happen to visit Malaysia, don’t miss your chance of tasting this delicious fruit!

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Scrambled Sardine

Scrambled Sardine

Ingredients:
1 can of sardin (large)
1 onion -chopped
1/2 red chilli - chopped
1 tspn of chilli powder (add more if you prefer spicy)
oil
salt according to taste

1/2 cup of water

Optional:
1/2 potato – sliced finely
1 egg

Method:

1. Pour some oil into the frying pan. Add the onion and fry them until brown.

2. Add the chilli and the sardines together with the sauce. With the ladle, mesh the fish.

3. Pour water into the pan and add the potatoes.

4. Add salt and let it boil for a while until the potatoes are cooked.

5. Finally, add the egg and stir for about a minute.

6. That’s it. The dish is ready!

Suggestion:

The dish can be served with rice, chappathi or even plain white bread.

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Betel Leaf Authentic Chettinad Restaurant at Lebuh Ampang

Betel Leaf Authentic Chettinad Restaurant at Lebuh Ampang

As were looking for a place to dine last Thursday, we noticed a new restaurant at Lebuh Ampang- Betel Leaf Authentic Chettinad Restaurant. It is on the 2nd floor, just above an imitation jewellery shop.

At the entrance

We were quite late in arriving there, and being a weekday, it was not crowded at all. The setting of the place is rather quite posh, and caters for the high class.

Arrangement & decor inside

Hand drawn paintings could be seen decorating the walls. Apart from that, they also had a section of those bronze/metal statues that was show-cased nicely, which was for sale as well.

Decorative items on display

We ordered Garlic Nan that was accompanied by Pudina Chutney and Green Peas Gravy. The Nan was quite soft and went along well with the spicy Green Peas Gravy. Chicken Briyani that I insisted with the leg pice came with some really hot & spicy chicken curry and a boiled egg.Just for your info, I'm a BIG fan of chicken briyani and won't miss a chance of having a plate, whenever and wherever I can. But not those plain briyani rice with fried chicken. The one that I'm referring to is the type where they cook the rice together with the chicken in it.Yummy!

Garlic Naan with Pudina ChutneyChicken Briyani served with chicken curry and onion raita

I was quite satisfied with the Briyani, but disappointed that I could not have their fried Goat Brains.It is available only on Sundays ( and they didn't mention it on their menu), and they get it fresh & straight from their farm, according to the manager on duty at that time. So, one of these Sundays, if you see anyone ordering the special item, it could be me!!! One other item on their menu that I am aiming for is their 'Prawn Thosai'.

What's left on my plate after dinner

If you are looking for a decent Indian dining which is a bit on the 'high side', you can give Betel Leaf Authentic Chettinad Restaurant a try.

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Ghee Rice

Ghee Rice

Ingredients

• 2 cups uncooked rice

• 1 medium sized onion, sliced finely

• 3 tablespoon ghee
  

• 1 cinammon

• 1 clove

• 1 cardamom
  

• 1/2 tsp cumin seeds

• 1 tsp chopped cashewnuts

• 3 green chillies, minced

• 1/2 tsp ginger paste

• 1/2 tsp garlic paste

• Salt to taste

• 2 tsp chopped coriander leaves for garnishing

Method

1. Heat the ghee in a pan and add the cinammon, cloves, cashewnuts, cumin and cardamom.
2. Fry for 10 seconds and add the ginger-garlic paste.
3. Fry for another 10 seconds and then add the green chillies and onion.
4. Fry till the onions turn light brown.
5. Now add the rice and salt to taste.
6. Let the rice fry for about 5-6 minutes and get coated with the ghee mixture.
7. Now add 4 cups of water and pressure-cook or cook in the microwave till the rice is completely done.
   
8. You can also cook it on the stovetop, by keeping it covered on a low flame.
   
9. Serve hot garnished with chopped coriander leaves.

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