Monday, April 9, 2012

Sambal Tumis Ikan Bilis Petai

Petai. The food love, green pod ingredient of mine is up and about again today. Yes foodies. How can petai not be a repetitive? Petai. Can you still recall (Sambal Petai Udang Kering & Sambal Bilis Petai)? No, no. Not the same recipe. Not the same as the previous. It is the other side of the coin. The other Ikan Bilis Petai/ Stink Beans Anchovies (Nyonya Fish Sambal, Sambal Udang, & Belacan Fish Sambal). Mouthwatering and mouth packing making all you petai lovers to salivate right? Precisely (Sambal Sotong & Malaysian Spicy Sour Fish Soup Noodles). Least gravy kinda, a dry style in fact, and our Malaysian (Gado Gado & Malaysian Lamb Curry Noodles), forever petai pride. Petai trended alongside ikan bilis/anchovies (Spicy Potato Bilis & Ikan Bilis Fried Mee Hoon), belacan/shrimp paste, chillies (Chilli Soy Fish & Sweet Chilli Chicken) and lime juice. Enjoy petai lovers. Don't forget to stand by a few plates of cooked rice please. Take care. I'll catch up with you  again. 

KKSV Restaurant: Malaysian Coffeeshop Eating Culture

Formerly recognized as Restoran Poh Yap, this establishment underwent refurbishment a few months ago and now goes by the name KKSV Restauran...