Monday, April 27, 2009

ZI-CHAR #3 @ XIAO SHI SEAFOOD CENTRE, TOP FLR. PERTANAK MARKET, JALAN PETANAK, KUCHING

Chicken Wings Drumlets

As usual we have had almost the same stuff we always have when we dine here. I try my best to coax something new out of the chef. As sporting as he is, he always obliges with a few aces. Tonight's never-performed-before dish is the above chicken wings-turned-drumsticks; this is considered old-school, but a proven favorite for tots, big or small.

Belacan Kangkong

When they rattle the list of vegetables available and its style to be cooked, somehow we always end up with this old faithful at the end of the roulette: Belacan Kangkong. This is one notch below the Midin fern.

Fried Pork Belly With Salted Fish

When it comes to meat, I'd rather have the pork belly (all the fat being fried off) than the normal chicken or pork slices fried with ginger. The saltiness from the fish and the crunchiness of pork and fish are the winning factors. Those who have a fear of the chewy pork belly fat will be bowed over by this one.

Sarawak Style Oo-Chien (Oyster Omelette)

I think it'll be a sin not to order the Oo-Chien at the Zi-Char; it's as sacraligious as ordering chicken at a burger joint. What more can I say? The bamboo clams looks pretty fresh and inviting. How can we say no? Thus the hottie below.

When all is said and done, the damage comes to about RM60.

Fried Bamboo Clam With Dried Chilies

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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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