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Balik Kampung For Meals
Review
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IN a kampung-style house, SIDNEY KAN savours traditional Malay dishes.
I had been driving through Puchong Road, Selangor, quite frequently of late and I could not help but notice this newly constructed Malay house.
On what used to be a vacant plot of land there now sits a gorgeous brand new kampung-style house which operates as a cafe.
Its name? Warung Sate Dan Cafe Mak Long. I just love the rustic exterior and the furniture too was an instant hit with me. It reminded me of my childhood, growing up in a kampung.
At Mak Long Cafe, a hut has been erected in which they grill the satay. Even from the car park, the aroma lures you. Before taking a seat, I had already ordered 15 sticks each of chicken and beef.
The cosy place was nearly packed but I got a nice spot. My dining started off with a few house specials. The mee rebus was highly recommended. It came in a bowl half filled with yellow noodles in a tomato-based sauce topped with bean curd, cooked shredded beef, and garnished with fresh cut chillies and deep-fried shallot.
It was truly delicious and the sauce was tasty. There was also the mee bandung. It tasted rather different, bursting with the sweetness of dried shrimp.
Then the satay arrived. Grilled to perfection, biting into the beef satay was mind-blowing. Its texture was really tender, its flavours soft and juicy. The chicken satay wasn't far off in flavour either. Both were fresh and well-marinated with turmeric and spices.
The seafood masak pedas came with white rice. Delicious and well prepared, the gravy was slightly sweet with a spicy kick. Definitely for those like their food spicy.
The special of the day, daging merah, a very simple beef dish coated in a red tomato-based sauce which went very well with the rice. Ikan bilis masak kicap with tempe or stir-fried anchovies with fermented soya bean in sweet dark soya sauce was my favourite. Not only was it tasty and light but also very addictive. Its crisp, fresh, thinly sliced tempe coated with caramelised dark soya sauce was really good.
Nasi goreng Mak Long, accompanied by two sticks of satay, gravy and some crackers was a crowd pleaser. Upon seeing a plate of taufu bakar or grilled tofu being sent to a neighbouring table, I ordered one. It was chargrilled perfectly and stuffed with sliced cucumber and bean sprouts, and glazed with sweet dark shrimp sauce. Such textures and flavours!
At the end of the dinner, I was introduced to chef Mohd Zahirin, 24, a culinary graduate who runs the cafÈ together with his dad, Razali Jamal. He informed us that most of the recipes used in the cafe were passed to him by his grandmother and his mother.
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By : Sidney Kan
Date : 27 Jul 2010
Source : New Straits Times
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