The Tranquerah

Open Now

Now Closed

The Tranquerah had been a new discovery for my friends and I. It was unfortunate that we only found the place very much after lunch as there were many things on the menu which caught our eye. But we were too full from lunch and was only looking for a nibble - also wanted some nice desserts.Since this was a traditional nyonya style cuisine, the only choice we had were local kind of desserts which I was not that against honestly.Since the weather was blazing hot, we decided to try the Cendol and p

The Cincaluk Platter consist of squid, prawn, and chicken marinated with cincaluk (made of fermented small shrimps or krill) and are deep fried until crispy brown. It was a dish that I think if those who couldn't take cincaluk may not like this dish even though it is a pretty safe (fried) food. Personally I find the platter is slightly too salty to my preference but that can be explain as cincaluk itself is heavy in flavor.One of the specialty dish here at Tranquerah would definitely its dish us

Join the MakanVenture that day. It was a great dining experience as I get to learn more about Nyonya foods. Previously I only know Nyonya is very good in making kuih but today I even get to taste their staple foods.Restaurant's owner introduce us "buah keluak" and you can find some of their dishes in the menu are cook with it. Not only that, she explain to us the process to clean the buah till it can be use to make it into a dish. Impressed me was the ladies fingers with buah keluak. On top (bua

Ikan Goreng Cili TenggiriAside from the meaty fare, we also get to try their fresh catch, Ikan Tenggiri, which is fried with chillies. To our utmost surprise, the topping of the generous chillies is very toothsome and none of them actually holds the spicy and hot attribute. For a person like me who can’t take chilli padi, this is definitely very good to go and most welcomed. It’s fragrant and full of minced shallots, that when eaten with the fried fish, is really awesome. I think the fish is jus

Special SambalI would really give special thumbs up for this sambal from Tranquerah. It’s very aromatic and appetizing, and most importantly not spicy at all! It is rich is minced shallots, evenly blend in well with other ingredients such as cincaluk, that represents the Peranakan flovouful cuisine. This sambal is best recommended to be taken with Ayam Pongteh as it’s said to heighten up the overall flavor. Yum !

Stir-fried Sweet Potato Leaves with Sambal KeluakComes to one of my favourite vegetable, Sweet Potatoes Leaves, which are stir-fried with the special ingredient, buah keluak, mixed with the inhouse sambal. The greens is fresh and smooth, even when mixed with the black-colored keluak paste. In this menu, one gets to taste the mild saltiness of it, which is also its uniqueness

Buah KeluakThis buah Keluak or known by its scientific name, Pangium edule, it’s pretty unique by itself. Actually after we tried it are we told that this fruit is poisonous if consumed without proper and prior preparation, as informed by Stephanie. That chicken us out! Haha. But worry not, the fruits have earlier be treated by soaking in in water for 10 days before it is edible after fermentation. Else, it’s actually in powdery form if its hard shell got broken up. This fruit which is said to

Keluak BendiComes to a much more healthier fare which is this steamed Lady’s Fingers topped with special unique ingredients The bold black color might appears to be bit intimidating to some, but not the adventurous of me At first glance, it does look amusing like caviar to me, which is of course, impossible, hehe. When tasted, it feels like eating preserved black beans but later only do I find out that it’s actually buah Keluak or by its scientific name, Pangium edule. I would say it’s pretty

Ayam PongtehComes to the signature dish of Nyonya cusines, Ayam Pongteh. I have always curious about this dish for it looks familiar to me as the normal soya chicken that my mom usually cooks at home. Am glad to have sort of tame the ‘cat’ in me, and so able to find out the distinctive value between this both. This Peranakan style has actually made this fare much more savory with the meat is tender enough to be just flaked off that way. I think they must have cooked and boiled the poultry for so

Cincaluk PlatterThis plate is one special fried platter that is not the usual one you seen. The special ingredient lies in their coating of using cincaluk to enhance the natural flavor of the seafood. Cincaluk as we know, is a preserved baby shrimps which bears a unique taste and can be quite salty if taken in large quantity. And so, these finger food is breaded with a just appropriate amount of cincaluk before deep dried and served. We have fried squids, prawns and I enjoy the chicken wings the

Pai TeeThis is one popular Nyonya appetizer that is no longer stranger to the local folks here. It might seems synonym, but if paid close attention, you would see it’s bit special. The lightly and crispily fried biscuit cup by Tranquerah is much more pretty as it’s made with a floral shape on the top, with a decent hollow space to be filled up with the tangy ingredients. We are lucky enough to have the chef to demonstrate to us how to make our own Pai Tee properly, hehe. There are ingredients l

TranquerahTranquerah is one of a kind and unique eatery, rich in cultures, that is nestling humbly at Red Carpet Avenue Encorp Strand, Kota Damansara. One instantly feels at home upon stepping in the restaurant which is adorned nostalgically with wooden and steel elements that signify Malacca Nyonya Peranakan.This restaurant is operated by a friendly lady who goes by the lovely name; Stephanie, who also happen to be sister-in-law of the famous chef, Florence Tan. Needless to say, much of the m

这个.....也是用印尼黑果炒的，他们自己研制的菜式。和黑果秋葵一样，我啊！真的吃不出那个黑果的味道......没认真的慢嚼细嚼，真的很可惜！还是那句，毕竟花了很长一段时间处理过才能吃的，应该和河豚一样珍贵！！下次吧！下次再去品尝娘惹餐中著名的Ayam keluak！或者就能吃出印尼黑果的味道了.....

什么是印尼黑果？？看到秋葵上黑黑的东西吗？？那就是印尼黑果 - buah keluak了。听老板娘说印尼黑果其实是有毒的，但是经过处理，毒素就会解除。这“解毒”过程还真的很费时一下。新鲜採下来的黑果是需要埋在土里40天，然后要在埋有黑果的土地上起火烧过，解毒过程才算完成。而黑果到了他们餐馆，他们还会浸泡10天，每天都换水浸泡，所以我们吃到的都是安全无毒的。说会回这道菜……老板娘说这道是他们厨师自创的，其他地方是吃不到的。其实我是吃不太出来黑果的味道，它的口感类似豆瓣酱或豆豉，无味的豆瓣酱/豆豉。但是老板娘有让我们看还未煮过的黑果，嗅着它时是有种酒香味的。hmmm.....有机会真的要再去试试了，怎么嗅到的和我吃到的这么大分别？？？没有吃过黑果的朋友，不妨去试试这黑果。毕竟花50天时间处理的，一定有它的价值存在，只是当时我吃不出真正好滋味而已。哈哈哈哈！

娘惹菜里pongteh算是比较有代表性的一道菜。它是用豆瓣酱、马铃薯和鸡肉一起焖煮的，但是觉得它的味道也偏甜，而且酱汁太过于稀了，水水的.....加上，差不多都用鸡胸肉.... 对于今天这道菜，有那么点的小失望。