Hidangan Berbuka Puasa di Rebung Chef Ismail by Choo Teck Poh
Hidangan Berbuka Puasa di Rebung
Chef Ismail (Breaking Fast Spread at Chef Ismail's Rebung
- Malay Cuisine at its Best -
WELCOME TO CHEF ISMAIL'S REBUNG!
Ulam - Malay Salad
More Ulam Components
Condiments: Sambal Belachan, another raw shallots & belachan-based one, sliced chillies in kicap (soy sauce), pickled chili padi (bird's eye chillies)
On the front left is one of the most delicious bergedil (cutlet) I've tasted...next to it, an equally tasty tempeh.
Grilled Fish stuffed with sambal and various curries
Mouthwatering Grilled Fish in all shapes and sizes
Right in the foreground is an incredibly flavoursome tempoyak (dish based on fermented durian), interesting, because it was cooked with chopped spinach. All of us at the table kept coming back to this dish. Yum!
More dishes...Just behind this table is a stall where the noodles are fried in a very fiery wok.The spicy heat level was (thankfully) monitored, as I heard someone telling the cook that the noodles were too pedas (spicy hot), and that he should have a lighter hand the next round.
Round #1 : Tomato Rice surrounded by some ulam, kerabu 4-angled beans, tempeh, bergedil, ayam masak merah
We were served jugs of air sirap (rose-flavored syrup drink) with biji selasih (basil seeds), and also air cincau (black jelly drink) which is not pictured...both perfect cooling drinks to wash down the spicy meal.
Kuih/Desserts Table - There were sago gula melaka, kuih jagung (corn cakes), various glutinous rice flour cakes, kuih koci, wajik, kuih sago, jemput pisang & etc...
((Blush)) Look at the kuih-muih (local cakes) on my plate..."Sorry, I'm not sharing!" Wajik (front left), rose-flavored agar-agar next to it, and various pulut (glutinous rice)-based dessert at the back.
They served a very basic ABC or Air Batu Campur. My preference is an over-the-top one. Teh Tarik ('pulled' tea) -
Tea Malaysian style
Our night was accompanied by these musicians playing ghazal music. See the ketupat (pressed rice in weaved leaves) lights?
Welcome, Chef Ismail and thanks for the delicious-looking post.
Paz
Posted by: Paz | October 26, 2005 at 01:01 PM