Friday, June 01, 2007

SECRET RECIPE #2: AN EVENING @ SRI MERANTI CAFÉ, JALAN HARDIN, SIBU

These are sequential shots of the inner-workings of a Zi-Char kitchen. No captions will accompany the photos... you'll have to figure out what's cooking. It's a wonder how efficient one operates with just 2 woks (one for deep-frying, the other for frying) and a perpetual steamer. Except for the steaming and deep-frying, every dish is turned out within 3 minutes or less by this pop-mom and son team .


In return, I mixed a batch of Belacan chicken for Champion, the proprietor of the kitchen, to sample and asked for his opinion. Know what, he's gonna feature it o his menu once he sources out the ingredients. Well, it's not the Penang's Hup Loong's pre-mix Belacan chicken powder, which incidentally is not available in Sarawak.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!

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