How many times have you faced this dilemma at a restaurant or any food outlet: The rice and the noodles look so good but I can’t possibly order both and finish everything! Ahh… that’s when you wished you can have the best of both worlds.
Well, if that’s your constant concern, then Nasi Ambeng (RM12.90) may just be the thing for you! Available at The Teh Tarik Place for a limited time, Nasi Ambeng is part of their “Simply Sedap” promotion. This explosive Malaysian-Javanese treat is served with fragrant multigrain rice and other delicious condiments including tantalizing mee goreng mamak, ayam masak merah, serunding kelapa, pajeri nenas and a cute-looking ikan masin. Yes, it has everything on it! When this plate of everything-nice was placed in front of me, I confessed I didn’t quite know where to start eating.
The right way of eating this, I was told, is to mix the rice, noodles and serunding together into one fine mess and then dig in.
Eat this tasty mess with the chicken, pajeri and salted fish by the side. And it is really tasty, I assure you.
The Teh Tarik Place is a quirky modern take on our local mamak restaurants. It offers everything that you can find in your neighbourhood mamak hangout, and more. The variety of Malaysian favourites here are crowd pleasers and once in a while, the Teh Tarik Place showcases more local traditional delights to entice their diners.
“Simply Sedap” promotion offers 4 traditional favourites. Besides the Nasi Ambeng, there’s the Laksa Johor (RM8.50), Mee Rebus (RM7.50) and Rojak Pasembor (RM7.50). Did you know that the story behind Laksa Johor is an interesting one? Legend has it that Sultan Abu Bakar of Johor was very taken with spaghetti bolognaise when he visited It
aly… so much so that upon his return to Johor, he got his chef to substitute the bolognaise sauce with a local fish broth to go with his spaghetti and that’s how Laksa Johor came about.
The thick broth of Laksa Johor served here is made from ikan kembong, salted fish, shrimps, kerisik and an assortment of herbs, chillies and spices. For more crunch and flavours, beansprouts, long beans and Bombay onions are added. The spaghetti is intentionally cooked softer in order to better absorb the flavourful broth, as explained by the chef. Personally, I prefer my spaghetti (and other pastas) to be al dente.
My favourite is the Rojak Pasembor. Commonly known as Indian Rojak, this delicious treat is made up of crispy tofu, deep fried fritters, cucumbers and hard boiled egg drizzled with a savoury, thick spicy peanut gravy. On top of that, a generous amount of freshly-toasted crunchy whole peanuts were scattered all over the mound of vegetables and fritters. This is definitely one dish I’d go back for!
Oh… and of course, while you are at the Teh Tarik Place, do check out their roti canai – it’s the bomb! Fluffy and crispy, it goes divinely with their creamy dhall curry and special fish curry which is thick and has that tangy kick which I love!