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2012-08-10
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To even out our meat consumption meat, we pick some greens and I always lean towards this common dish in I daresay almost every Chinese stir-fry restaurant. The Kangkong Sambal Belacan (RM 8) is a simple dish done well. The crisp stalks and soft leaves of the kangkong was fried with fragrant belacan and complimented the rest of our dishes well, with the salty and spicy flavours balancing out the sweetness from the rest of our dishes.Another favourite of mine here is the Crispy Brinjal (RM 10). I
To even out our meat consumption meat, we pick some greens and I always lean towards this common dish in I daresay almost every Chinese stir-fry restaurant. The Kangkong Sambal Belacan (RM 8) is a simple dish done well. The crisp stalks and soft leaves of the kangkong was fried with fragrant belacan and complimented the rest of our dishes well, with the salty and spicy flavours balancing out the sweetness from the rest of our dishes.
Another favourite of mine here is the Crispy Brinjal (RM 10). I really like my brinjals (wow, okay that sounds a little wrong) but had never really had it in this manner before BiBiChik. The brinjal slices are coated in a thin batter and fried till lightly yellow and coated in honey. Bite through one and you'll find that past itscrispy, sweet outsides is soft brinjal flesh, not in the very least undercooked. My only word of caution is that if you don't fancy savoury-cum-sweet dishes then this might get too cloying for you especially if you also order their Honey Sotong.
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