We stopped and had lunch at the Kuala Kangsar R&R on Monday, 27 October 2014 on our way back from Kuala Lumpur. We had fish dishes for our lunch.However the specialty dish is the IKAN PATIN TEMPOYAK.
If you come to Kuala Kangsar, Perak — the home of the Patin in West Malaysia — then this Ikan Patin Masak Tempoyak dish can be found in most of the restaurants and food-courts in the town.
OUR VERDICT (6 STARS MAXIMUM)
FOOD : IKAN PATIN TEMPOYAK 4 STARS
AMBIENCE : 4 STARS
COMMENTS : JUST RENOVATED FOOD COURT WITH ALL FACILITIES
PRICE : REASONABLE
HOW TO COOK (pahang-delights.com)
Patin fish (cleaned and cut into three or four pieces )
4 or 5 tablespoon of tempoyak (durian paste)
5 -10 pieces (depending on how hot you want it to be) of “chili padi” (small chillies with simmering hot taste)
3 pieces of “bunga kantan”
2-3 stalks of lemon-grass
5 pieces of “daun kesum”
3-4 cm of ginger
2 – 2 ½ cups of plain water
Salt, cooking oil and fine sugar
Warm oil in the pot. Saute the chili padi and ginger and stir them for a while.
Throw in the lemon-grass, bunga kantan and daun kesum into the pot.
Then add water into the pot. Add the tempoyak and mix them all together. Stir until they all blend nicely.
Then put in the pieces of patin fish.
When the pot is boiling, put in salt and sugar according to taste.
Boil until the fish is fully cooked.
Smell the delicious aroma and hear your hunger pangs clammering!
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