Sunday, January 22, 2006

Food: Makan Session Jan 2006 - PeraMakan @ SG

Oh gosh! I'm about 1.5 weeks due. Guess I rollout before become stale news :P

"Grim care, moroseness, anxiety—all this rust of life ought to be scoured off by the oil of mirth. Mirth is God's medicine." Henry Ward Beecher
So every month, many great women & men gather. Have food, wines, friends, Mirth and Laughter. Mind you, this is not sinful indulgence, in fact, it's a necessity in life

This month merry making happened along the little street of Joo Chiat Road which is already crowded with many food joins. Peramakan - a small but cosy restaurant that's serving up eclectic Peranakan food cuisine.
WHERE: PERAMAKAN
ADDRESS: 92 Joo Chiat Road. Singapore 427386
TELEPHONE: 6345 7565


Much have been written about our unique Peranakan culture in Singapore, Malaysia. If you are interested to read furthur, please follow the links below, so let's go to the yummy stuffs!
Peranakan Association
Peranakan Resource Library
Wikipedia: Peranakan


Nasi Ulam (Spicy: No)
(A cold salad of long grain rice with Asian herbs, prawns & fish)

If you think rice is too heavy as starter, think again. This rice salad dish uses Basmatic rice and is fragrantly scented by freshly sliced Asian herbs. It's light & refreshing starter for beginning this dinner, getting ready your appetite for heavier food to come.



Jantung Pisang Kerabu (Spicy: *****)
(The heart of the banana blossom is mixed with mango, cucumber, onions and prawns topped with a tangy prawn sauce and the traditional coconut sauce topping)

Using banana blossom already sounds intriguing. Unfortunately, this is my first time. Crunchy, Spicy, Sour with mild sweetness from the prawn. This dish bites, well at least to our foreign friend which rated this 5/5 in spicy rating :) If you like hot & sour, this dish is definately for you.


Hati Babi Bungkus (Spioy: No)(Pork and liver balls)
Fortunately, the spicy hot is quickly toned down by this sweet & savoury dish. Bitterness from liver is well tamed, the sweetness imparted by the sweet dark sauce were just right. I suppose there was caul lining around that provides it with a little of sinful fats that I loved so much.


Sayur Nangka Masak Lemak with Prawns (Spicy: *)
(Young jackfruit in a spicy coconut gravy with prawns)

Again, Young jackfruit is my first time, so I'm not too sure what to expect. While interesting, they do taste nothing more like vegetable that's cooked till tender. No sourness / bitterness, in fact I guess most of the flavour comes from the spicy gravy which isn't spicy at all. Only 1/5 from our foreign friend :P


Ikan Panggang (Spicy: ***)
(Grilled Fillet of Red Snapper with our special sambal sauce)

Grilling is well done so Fish is tender, Sambal sauce is, well, alright other then will like a little more spicy. But this is entirely personal, I suppose.


Udang Masak Kuah Nanas (Spicy: **)
(Refreshing and tangy, prawns in hot pineapple gravy)

Prawns swimming in Sweet, sour gravy, what's not to like? OK, maybe I want bigger prawns :)


Ayam Kleo (Spicy: *)
(Grilled chicken simmered in rich spicy coconut gravy)

While not my preferred style, the chicken is nice & tender except that I don't feel that they have been grilled. Hmmm ...


Nyonya Pork Ribs (Spicy: No)
(Prime ribs braised with taucheo, plum sauce and spices)

Taucheo (fermented salty soya bean) & plum sauce are of both chinese origin, together with Peranakan spices, makes this very delectable "fusion" dish. The prime ribs nicely done, the tender meat detach from the bone so easily. Yummy!


Soup Kambing (Spicy: *)
(Lean mutton in a rich and fragrant Nyonya-style stew)

I like this tasty kambing (mutton) soup as well. The spice mixed in smooth soup is well balanced with the mutton. However, I wish there were more Lean mutton on my plate. (Or did someone stole them while I was away? :P )



Beef Rendang (Spicy: *)
(Tender pieces of shin beef in rich rendang gravy)

Very tender beef, however, I will love the rendang to be richy & spicier.


Dessert:
Sago Gula Melaka

Gula Melaka, which literally translated as Sugar Malacca, is actually Palm Sugar. I'm not too clear about how they got the "Sugar Malacca" as it available easily everywhere in Malaysia, perhaps it's gain popularity while in Malacca. This rich sugar syrup have great caramelised flavour. And along with sago pearls and freshl coconut milk, this is a heavenly dessert! Sweetness is done just right and coconut milk is fresh. Great!

Before Mixing up

After Mixing Up


Wines
Well, you see 29 bottles but I learned from TTC there were actually more then 40 bottles. About 10 bottles broke, and we are not counting the unfinished wines that didn't make it to the photoshot. :D


Dessert Liqueur
YKW (You know who) brought this lovely liqueur to end the evening. I like this so much that I'm going to put into my oversea alcohol shopping list :) What? You want to know who is YKW? Come join our merriment session and you will know that soon. :D

6 Comments:

Blogger eatzycath said...

oh my, what a spread of yummilicious dishes..must make my way to this place soon, haven't eaten hati babi bungkus for eons!

12:28 PM  
Blogger slurp! said...

cath, better go after your CNY makan have completely digested unless you not aren't bothered with weight? :P

2:29 AM  
Anonymous keiko said...

Everything looks really delicious, Slurp - what a meal! How can you take such gorgeous shots in restaurants by the way? They are great!

PS
When I first saw the new banner, I thought it was a giant squid... sorry. Looks great though.

10:09 AM  
Blogger slurp! said...

keiko,
thanks! it's pretty challenged to take photograph & having dinner at the same time. Having a group of supportive eating buddies makes a world of differences.

Restaurant environment challenge is usually the low light condition. In street food outing, you will have to tackle both low light & food presentation.

both scenrio requires you to have a fast reflex, afterall you can't let them wait too long for the food :P

here, you are adjusting yourself to the varying condition whereas in studio, you are adjusting the varying condition (lights, setup etc) to suit you.

cheers!

10:12 PM  
Anonymous Phil said...

I'm looking forward to getting to Singapore next month for some rendang already.

5:17 PM  
Blogger slurp! said...

phil, thanks for dropping by.
I sure hope you have a great time here! Feel free to email me with questions on Singapore.

1:11 AM  

Post a Comment

<< Home