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2013-05-15
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The basic ingredients of Nyonya cookings. Look at the mortar! Most with a granite rooling pin or pounder (a bowl and a pedestal). It is indeed a nostalgic sight.Windows on the ceiling! Many parts of a Nyonya house is found here. Here the window panels artfully hang on the ceiling. Very homely like The Food Republics on the top floor of Vivo City, Singapore.Pai Tee - The cups and condiments of chopped fried eggs, cucumbers and parsley, Seang Kuang (turnip), Chili and chili sauce.A finished produ
The basic ingredients of Nyonya cookings. Look at the mortar! Most with a granite rooling pin or pounder (a bowl and a pedestal). It is indeed a nostalgic sight.
Windows on the ceiling! Many parts of a Nyonya house is found here. Here the window panels artfully hang on the ceiling. Very homely like The Food Republics on the top floor of Vivo City, Singapore.
Pai Tee - The cups and condiments of chopped fried eggs, cucumbers and parsley, Seang Kuang (turnip), Chili and chili sauce.
A finished product - Pai Tee DIY! The taste is as lovely as it looks. The the 'fine dining' of fried popiah!
Fried Tenggiri steak with chili. The chili is sweetish with lots of chopped big oinions and garlic. The fish is fresh favourful.
This Ayam Pongteh is quite unigue. It is indeed the Nyonya version of the common soya sauce chicken with potatoes. The taste is sweet and mildly spicy from keluak. The chicken and potatoes are soft but not soggy.
Normally we have Bendi with sambal belachan. It is interesting to have keluah as garnishing. Keluah if you have never tasted before is very mildly like black bean paste and mildly spicy too.
The Cincaluk Platter of fried chicken, prawn and sotong is my favourite. This is a variation of the items marinated with Nam Yee (fermented bean curd) or Guiness Stout. The items are crispy with hint of cincaluk and of course salty. Excellent to go with some cold beers!Included in the menu is Stir Fried Sweet Potato Leave with keluah sambal. The keluah give this dish a unique taste as we are more familiar with the leave fried with sambal belacan.
Generally, it was a very unique and interesting dining experience as keluah is used in most of the dishes. Keluah ingredient is the specialty of Malaccan nyonya.
The restaurant is tastefully decorated with pieces from a normal Nyonya house. It is lovely and homely. The owner and host Ms Stephanie with a friendly and warm hospitality makes your dining a perfect evening.
Even the name of the restaurant has its unique origin but I am not going to tell you here. Haha! Please visit www.thetranquerah.com for the answer and more information.
Based on the above menu for 5 persons together with steamed rice and drinks, per head expenditure is about RM40.00.
Happy Dining at The Tranquerah!
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