CURRY FISH HEAD @ SWEET HAPPINESS SEAFOOD, LORONG CANNA, STUTONG, KUCHING

Curry Fish Head

I finally managed to snag the infamous curry fish head that everyone is raving about. True, it's RM20 dirt-cheap for a claypot filled with chopped fish-bits, okra (lady's finger) and dried tofu sticks. The first thing that strikes you is its nice amber color of the curry soup; soup, as in watery that you can drink it, rather than the saucy type that you blend with your rice. It tastes like the home-made Nonya curry with the fragrance of the coconut milk, but doesn't entail the coarse thick texture of the first-pressed coconut milk. Although it's called Fish Head Curry, you'll be hard pressed to find a head in there.

Fried Pork Ribs In Champagne Sauce

Next up is the pork ribs - ordered for its colorful sounding name. Whether any champagne is used in its making is debatable. However, its sauce is somehow different from your normal sweet and sour sauce - more tangy like plum sauce. The ribs are soda bicarbonate induced tender, but not to the extend of being springy. They are additively good!

Salted Egg Crabs

Initially we order frog legs through the half-baked waiter; and when the mistress of the house glides by, we manage to get her to spill some of the house specialties. Thus, the salted egg crabs - they are not the imported soft-shelled crabs. Nonetheless, the local tiny crabs are fried to a crisp to give them the same crunchy feel of the imported counterparts. Very thoroughly coated with the salted eggs that gives them the feel good factor!

Sambal Midin

The inescapable Midin fills up the order slip. Surprisingly, the tab comes under RM70, inclusive of drinks and rice for 3. Does this spell the end of curbside zi-char dining for us?