Last night we had dinner at a seafood place in Teluk Tempoyak. The place is called D'Seafood Paradise, in case you want to find it. They have an ikan bakar counter where they display all the different kinds of fish and seafood that are available. Besides the usual seafood like prawn and squid, they also have crab, cockles, clams, and even soft-shell crabs.
And the soft-shell crabs are the purpose of this post. Because I saw the following poster on a wall:
This poster advertises the soft-shell crabs. I won't be translating it (because it's kinda hard to get the actual tone across), but basically it just says the soft-shell crabs are really good and you would want more. And at the bottom they put three methods of preparing the soft-shell crabs. Plus a fourth: As you wish... "selagi logik" (as long as it's logical) It was that last part that cracked me up and made me take a photo.
It's like a disclaimer... saying hey, we can prepare it however you want... just don't ask us for some outlandish methods. Haha.
We did order some soft-shell crabs... and they recommended "goreng tepung" (deep-fried with batter). We initially wanted to get the squid "goreng tepung", but it seems that it is better to have the crabs deep-fried (the seller was very firm on that), so in the end we had the squid cooked another way. (goreng kunyit, if you're interested)
And of course, we ordered a fish to be bakar-ed... (grilled) It was actually pretty good but I felt there wasn't quite enough sambal on the fish. A pity.
We also ordered some chicken (and other stuff, but chicken is the one I want to talk about). One thing I don't quite understand is why in Malay restaurants, when we order chicken, they will always use the chicken breast. I don't think I have ever had other parts of chicken in a Malay restaurant where we order dishes to eat with rice. For example, at economy rice stalls, if we see ayam masak merah we can see the different parts of chicken and we select a piece. But at a restaurant, if we order ayam masak merah, we get small (boneless) pieces of chicken breast in a red sauce, and even the sauce is most often inferior to the one at economy rice stalls. Why....???
I'm thinking that this has something to do with them wanting to prepare the dishes quickly and serve it. Whereas at economy rice stalls they can take their time preparing the dish in advance, so they do the "actual" preparation to make sure the dish looks good and people will take some! Well, just my theory.
And the soft-shell crabs are the purpose of this post. Because I saw the following poster on a wall:
This poster advertises the soft-shell crabs. I won't be translating it (because it's kinda hard to get the actual tone across), but basically it just says the soft-shell crabs are really good and you would want more. And at the bottom they put three methods of preparing the soft-shell crabs. Plus a fourth: As you wish... "selagi logik" (as long as it's logical) It was that last part that cracked me up and made me take a photo.
It's like a disclaimer... saying hey, we can prepare it however you want... just don't ask us for some outlandish methods. Haha.
We did order some soft-shell crabs... and they recommended "goreng tepung" (deep-fried with batter). We initially wanted to get the squid "goreng tepung", but it seems that it is better to have the crabs deep-fried (the seller was very firm on that), so in the end we had the squid cooked another way. (goreng kunyit, if you're interested)
And of course, we ordered a fish to be bakar-ed... (grilled) It was actually pretty good but I felt there wasn't quite enough sambal on the fish. A pity.
We also ordered some chicken (and other stuff, but chicken is the one I want to talk about). One thing I don't quite understand is why in Malay restaurants, when we order chicken, they will always use the chicken breast. I don't think I have ever had other parts of chicken in a Malay restaurant where we order dishes to eat with rice. For example, at economy rice stalls, if we see ayam masak merah we can see the different parts of chicken and we select a piece. But at a restaurant, if we order ayam masak merah, we get small (boneless) pieces of chicken breast in a red sauce, and even the sauce is most often inferior to the one at economy rice stalls. Why....???
I'm thinking that this has something to do with them wanting to prepare the dishes quickly and serve it. Whereas at economy rice stalls they can take their time preparing the dish in advance, so they do the "actual" preparation to make sure the dish looks good and people will take some! Well, just my theory.
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