Penang + Cigar? (long)
G Wiv
We went to Penang last night and it was wonderful, as usual. We did
make a slight error in ordering. A huge plate of a phenomenal looking
dish covered with fried onions passed by as we were deciding on our
main courses and after the waiter told us that it was an off the menu
special of duck we could not resist.
The duck was first fried then steamed and was quite tender with a
sauce that was reminiscent of the type that is served with pressed
duck in American/Cantonese restaurants. This type of sauce and fall
off the bone steamed duck is not to my taste, though one of our group
liked it. Our error in falling for a pretty plate was compounded by
the fact that we ordered the duck instead of the Penang Ikan, fish
wrapped in a banana leaf, which was skate last night.
Just as we were commenting how ordinary, in a distinctly unordinary
restaurant, the duck was the table next to us was served the skate
wrapped in banana leaf. It looked fantastic and we could smell the
aroma from our table. Lucky there is always a next time.
I would say after a number of visits to Penang that my favorite
dishes, at the moment, subject to change depending on my mood and what
I had there last are; Kari Sotong, Asam Laska, Penang Char Kway Teow
and the Ice Kang for dessert. I have yet to try the Cendol for
dessert, they have never had it on hand when I have been there.
Two dishes that we tried for the first time last night were
outstanding. The Achat, Malaysian pickled vegetables in a spicy peanut
sauce was excellent and an appetizer of Penang Lobak, deep-fried
minced meat with bean curd, shrimp pancake and fried tofu was
wonderful. The minced meat was wrapped in tofu skin and then fried and
the contrasting textures really appealed to me
On another note altogether, we have been to Thyme 4 or 5 times since
mid-summer and when we dined in the outdoor garden area there were
people smoking cigars. I doubt that cigar smoking is allowed in the
inside dining room, but I am sure that they are allowed in the
nightclub attached to Thyme (Sinibar) and fairly certain they are
allowed in the bar area of the restaurant. I know that this does not
help the poster of the cigar question at this moment, as it is a
little cold to dine outdoors, but you can keep this in mind for next
summer.
Enjoy,
Gary
Penang
2201 S Wentworth Ave.
Chicago, IL. 60616
312-326-6888
Thyme
464 N. Halsted St.
Chicago
312-226-4300
t r i l l i u m
~Just as we were commenting how ordinary, in a distinctly unordinary
~restaurant, the duck was the table next to us was served the skate
~wrapped in banana leaf. It looked fantastic and we could smell the
~aroma from our table. Lucky there is always a next time.
This is one of my all time favorite dishes and is very easy to make at home.
If you're feeling lazy, you could use a store bought sambal. You can look up
a recipe I posted for ikan pari panggang at
http://x8.dejanews.com/getdoc.xp?AN=358001191&CONTEXT=916430235.
1127743748&hitnum=9
~
~I would say after a number of visits to Penang that my favorite
~dishes, at the moment, subject to change depending on my mood and what
~I had there last are; Kari Sotong, Asam Laska, Penang Char Kway Teow
~and the Ice Kang for dessert. I have yet to try the Cendol for
~dessert, they have never had it on hand when I have been there.
Gary, if you're truely desparate for chendol, and happen to be in a Viet
Namese grocery, you can usually find it in the snack food section. It looks
like green worms in a liquid plus a little container of coconut milk and one
of palm sugar syrup. Just serve with shaved ice and you're in business. Char
Kway Teow is one of the bf's favorite dishes, I make it for his bday and might
even make it this weekend, since we're having a guest from Paris who likes SE
Asian food. I'll try to take note of what I do, and post the recipe for you
in a cooking related ng, in case you ever want to recreate it at home.
~Two dishes that we tried for the first time last night were
~outstanding. The Achat, Malaysian pickled vegetables in a spicy peanut
~sauce was excellent
A variety of achar (pickle) is frequently served with ayam biriyani (chicken
curry and rice Indian style). In fact, I'm just about to post an accounting
of a meal we made featuring the above. Stay tuned.
and an appetizer of Penang Lobak, deep-fried
~minced meat with bean curd, shrimp pancake and fried tofu was
~wonderful. The minced meat was wrapped in tofu skin and then fried and
~the contrasting textures really appealed to me
I love this one. I bought fuchok (bean curd skin) to have at home for
emergency cravings. If you like the bean curd skin, you'd also like san juk
guen, a dim sum dish that is bean curd rolls that have been deep fried and
then steamed in a savory sauce.
regards,
trillium
Quodlibet9
multinational communications
conglomerate have control over her work?
>Trillium, you should share recipes on
>http://food4.epicurious.com/HyperNews/get/swap.html
G Wiv
wrote:
>This is one of my all time favorite dishes and is very easy to make at home.
>If you're feeling lazy, you could use a store bought sambal. You can look up
>a recipe I posted for ikan pari panggang at
I did and the recipe looks great, thanks.
>Gary, if you're truely desparate for chendol, and happen to be in a Viet
>Namese grocery, you can usually find it in the snack food section. It looks
>like green worms in a liquid plus a little container of coconut milk and one
>of palm sugar syrup. Just serve with shaved ice and you're in business. Char
I have seen this at Viet Hoa grocery and have wondered what the heck
it was, but when I am there I often see foods that I have little or no
idea what they are. I do love to shop there though.
>Kway Teow is one of the bf's favorite dishes, I make it for his bday and might
>even make it this weekend, since we're having a guest from Paris who likes SE
>Asian food. I'll try to take note of what I do, and post the recipe for you
>in a cooking related ng, in case you ever want to recreate it at home.
I just checked rec.food.cooking and alt.food.asian, rec.food.cooking
is sure an active group. I read rfc on a semi-regular basis, but when
I get 10 or 12 thousand posts behind I tend to give up, mark them all
read and start fresh. I did check rfc by author from the date of your
post in chi.eats, but I still have not seen the recipe. I am looking
forward to trying it when you get a chance to post it.
>A variety of achar (pickle) is frequently served with ayam biriyani (chicken
>curry and rice Indian style). In fact, I'm just about to post an accounting
>of a meal we made featuring the above. Stay tuned.
Great, I will look for that also.
>I love this one. I bought fuchok (bean curd skin) to have at home for
>emergency cravings. If you like the bean curd skin, you'd also like san juk
>guen, a dim sum dish that is bean curd rolls that have been deep fried and
>then steamed in a savory sauce.
I will look for that the next time I am at the Phoenix, I usually
order the chicken with bamboo shoot and wood ear wrapped in bean curd
skin and steamed. There is also some type of mystery, at least to me,
ingredient in there. The last time that I asked I was told it was fish
lung. The texture is somewhat like tripe, but is thinner and has a
softer mouth feel.
I have used bean curd skin at home in various dishes, I sometimes make
a green Thai curry with chicken, Thai pea eggplant and then toss in
some dried bean curd just for the heck of it. I also like to add it to
soup. I don't use it often and my repertoire of actual recipes using
dried bean curd is nonexistent.
I will be on the lookout for your recipe postings,
Thanks,
Gary
Viet Hoa
1051 W Argyle St
Chicago, IL 60640
(773) 334-1028
Phoenix
2131 S Archer Ave Fl 2
Chicago, IL 60616
(312) 328-0848