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2014-03-15
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From the streams of Pahang to the streets of Kuala Lumpur: behold, the wildest of Malaysia's freshwater fish have landed on Samudra's tables.Outlet owner Hishammuddin Hamzah's family has been in the river-fish business for decades; his contacts ensure Samudra's finny fare is trucked into KL twice weekly from peninsular Malaysia's most forested state.Ikan Krai in the classic masak lemak tempoyak fashion that's pungently an acquired taste. We've come to like it though; it's one of a kind, it's kin
From the streams of Pahang to the streets of Kuala Lumpur: behold, the wildest of Malaysia's freshwater fish have landed on Samudra's tables.
Outlet owner Hishammuddin Hamzah's family has been in the river-fish business for decades; his contacts ensure Samudra's finny fare is trucked into KL twice weekly from peninsular Malaysia's most forested state.
Ikan Krai in the classic masak lemak tempoyak fashion that's pungently an acquired taste. We've come to like it though; it's one of a kind, it's kinda addictive.
Ikan Tapah, another type of large catfish, fried here with turmeric. Great for folks who prefer their fish meaty, with much bite to it.
Check out the cow brains instead (RM6), not for the squeamish.
More cholesterol? Can't resist this one; creamy poached duck eggs (RM6).
Siput sedut (RM10), fun at first, but the effort of sucking for not much reward sucks after awhile.
Not everything at Samudra swims; fried pigeon is also available (RM7), but this won't fly for folks who want something more than mediocre.
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