Thursday December 4, 2008
Fish head curry, Chinese style
FOOD TRAILBy SAM CHEONG
THE best-kept secret in Jalan Angsana, it is said, is its curry fish head.
For the benefit of all of you out-of-towners who do not have a clue as to what I am talking about, this suburban area is located in Setapak, which is about a 10-minute drive from the city centre.
Yummy to the last drop of garvy: Fish head curry with prawns and squid.
So, which shop am I referring to? Now, if you ask a hardcore curry connoisseur, the response you would probably get is: “Ah? Fish head curry? Aiya, leave it to the Indian and mamak restaurants laa....”
In the case of Jalan Angsana, I must say that the makan place in question has made a name for itself.
As a matter of fact, many Setapak dwellers would rather keep mum about it – they do not want “outsiders” to ruin the fish head curry market.
Well, I grew up in this part of the neighbourhood, and in the early 80s, the junction leading to this housing estate was a lane bustling with hawkers.
It was famous for two things: curry noodles and fish head curry. Now the stalls are no longer there, and only one restaurant has survived.
No prizes for guessing the outlet. It is Peter fish head curry at Jalan Angsana. The place has been around for more than two decades and it is still going strong.
Greens: Blanched choy sum (sawi) goes well with the curry dish.
Now that I have relocated to Subang Jaya, I still make an effort to treat my aunt Lorraine to a meal at Peter’s eatery every now and then. The set-up here is simple – a few tables and a standard menu.
You can have your curry dish in four sizes: small, medium, large and extra large. And, for the seafood lover, add-ons like prawns and squid are available at a higher price.
Unlike the Indian and mamak curry, the Chinese fish head curry is neither sour nor spicy. It is sweet and creamy.
Tasty: Tuck into rice with choy sum and curried garoupa, shrimps and squid.
And, if are a trend-spotter, there are many outlets offering steamed fish head that have added fish head curry to their menu.
Moving on, Peter’s fish head curry outlet has garnered a steady stream of customers from all over the Klang Valley. Even those living in Kajang are aware of this makan place.
In terms of quality, I would rate the food here 7.5 out of 10 on the samo-scale for good makan.
The curry gravy is tasty with enough coconut milk, and if you decide to take a bite, you might want to keep a close watch on your rice intake.
As for the quality of the fish, this place has always lived up to my expectations. It uses the sek-pan (garoupa), which is meaty, and when it comes to a dish like fish curry, it had better be fresh or you are in for trouble!
Price-wise, I would say that the rates here are at par with most fish-head outlets around the Klang Valley.
Well-kept secret: Peter’s fish head curry outlet in Jalan Angsana
Peter’s outlet charges RM17 for a small bowl without prawns and squid, RM23 for medium, RM30 for large and RM37 for the extra-large helping. As for the additional side orders, you will have to add at least 20% or 30% more.
On the whole, the outlet’s food is tasty enough for me to make follow-up visits. And, if you can put up with the typical coffee shop service, then this place is truly meant for you.
The Peter fish head curry outlet opens from 11.30am to 2pm and from 6pm to 9.30pm daily, except Tuesdays.
Jalan Angsana is accessible via public transport. If you take a bus, get off before the Air Panas interchange.
Fish head curry, Chinese style
FOOD TRAILBy SAM CHEONG
THE best-kept secret in Jalan Angsana, it is said, is its curry fish head.
For the benefit of all of you out-of-towners who do not have a clue as to what I am talking about, this suburban area is located in Setapak, which is about a 10-minute drive from the city centre.
Yummy to the last drop of garvy: Fish head curry with prawns and squid.
So, which shop am I referring to? Now, if you ask a hardcore curry connoisseur, the response you would probably get is: “Ah? Fish head curry? Aiya, leave it to the Indian and mamak restaurants laa....”
In the case of Jalan Angsana, I must say that the makan place in question has made a name for itself.
As a matter of fact, many Setapak dwellers would rather keep mum about it – they do not want “outsiders” to ruin the fish head curry market.
Well, I grew up in this part of the neighbourhood, and in the early 80s, the junction leading to this housing estate was a lane bustling with hawkers.
It was famous for two things: curry noodles and fish head curry. Now the stalls are no longer there, and only one restaurant has survived.
No prizes for guessing the outlet. It is Peter fish head curry at Jalan Angsana. The place has been around for more than two decades and it is still going strong.
Greens: Blanched choy sum (sawi) goes well with the curry dish.
Now that I have relocated to Subang Jaya, I still make an effort to treat my aunt Lorraine to a meal at Peter’s eatery every now and then. The set-up here is simple – a few tables and a standard menu.
You can have your curry dish in four sizes: small, medium, large and extra large. And, for the seafood lover, add-ons like prawns and squid are available at a higher price.
Unlike the Indian and mamak curry, the Chinese fish head curry is neither sour nor spicy. It is sweet and creamy.
Tasty: Tuck into rice with choy sum and curried garoupa, shrimps and squid.
And, if are a trend-spotter, there are many outlets offering steamed fish head that have added fish head curry to their menu.
Moving on, Peter’s fish head curry outlet has garnered a steady stream of customers from all over the Klang Valley. Even those living in Kajang are aware of this makan place.
In terms of quality, I would rate the food here 7.5 out of 10 on the samo-scale for good makan.
The curry gravy is tasty with enough coconut milk, and if you decide to take a bite, you might want to keep a close watch on your rice intake.
As for the quality of the fish, this place has always lived up to my expectations. It uses the sek-pan (garoupa), which is meaty, and when it comes to a dish like fish curry, it had better be fresh or you are in for trouble!
Price-wise, I would say that the rates here are at par with most fish-head outlets around the Klang Valley.
Well-kept secret: Peter’s fish head curry outlet in Jalan Angsana
Peter’s outlet charges RM17 for a small bowl without prawns and squid, RM23 for medium, RM30 for large and RM37 for the extra-large helping. As for the additional side orders, you will have to add at least 20% or 30% more.
On the whole, the outlet’s food is tasty enough for me to make follow-up visits. And, if you can put up with the typical coffee shop service, then this place is truly meant for you.
The Peter fish head curry outlet opens from 11.30am to 2pm and from 6pm to 9.30pm daily, except Tuesdays.
Jalan Angsana is accessible via public transport. If you take a bus, get off before the Air Panas interchange.
No comments:
Post a Comment