DANISH BRIYANI HOUSE @ CHULIA STREET

Lunch at Danish Briyani House Chulia Street branch. We tried Chicken Seekh Kebab (RM25), 'Mutton Rara Gosht' (RM35), 'Garlin Naan (RM5) and Briyani (RM4 half portion)

The chicken seekh kebab is a bit dry for us but overall the taste and quality of the food is superb.  The mutton rara gosht is good and tasty while the garlic naan is very well done.

Richard Rivalee Nyonya Cuisine Restaurant

 
Have a good time at Richard Rivalee Restaurant.  The delectable food with a taste of history couple with good companies make the dinner very satisfying.

Like every laudable gem that is a must-visit in Penang, this restaurant is tucked amongst a row of heritage shophouses in the heart of George Town. The restaurant’s interior is tastefully decorated to evoke the traditions of the Chinese and Malay communities.  The familiar Straits-Chinese architecture – a unique meld of European, Chinese and Malay styles – can be seen in the floral-motif floor tiles, blackwood furniture, and wooden doors and panels with intricate carvings.

Choo's & Ewe's Families

JAWI HOUSE CAFE GALLERY

Jawi House was established by the Karim family of Punjabi-Jawi Peranakan ancestry, dating back six generations in George Town and four generations of women who created this incredible cuisine.  Jawi Peranakan cuisine is known by the Malays as 'food for feasting' and they assure you that dining at Jawi House takes you back centuries of magical culinary history, along the early spice routes when Malay women lovingly domesticated the spices and herbs brought home by their Persian, Arab, Indian and Punjabi husbands and created a culinary experience which is simply unforgettable.

 

Jawi Laksa

Briyani Beef

B

Seow Bak (Roast Pork)

Crispy Pork Belly, just like you get from the Chinese BBQ meat shop!

1. Pricking lots of holes in the skin = puffy crackling with bubbles.  This is what makes all the difference, yielding that beautiful bubbly crackling that is so unique to Chinese pork belly.

2. Roast covered in rock salt = crispy crackling.  Salt draws moisture to the surface, helping to guarantee you’ll get crispy crackling every single time.  And yes, it works whether you do the pricking or not.

The pork belly is first roasted with the salt crust, then the salt crust is removed.  At this stage, the skin is rubbery and looks thoroughly unappetising.
All it takes to transform the ugly ducking into a crispy golden swan is to stick it under the grill/broiler for 25 minutes.  Watch in amazement as it starts to puff and crackle and becomes so crispy!!!

Pork Belly Marinade
The pork flesh is infused with subtle flavour by marinating it in classic Chinese flavours – Chinese cooking wine (or dry sherry or even Mirin), five spice powder, salt and white pepper.

Kafe Tsunami Village

Fellowship dinner with the Cheah's family at Kafe Tsunami Village, Tanjong Bungah.

Chinese New Year Eve Dinner and First Day Lunch Fellowship

Chinese New Year eve dinner with the Yap's family. We had steam garlic prawn, curry chicken, pipa duck, ji hoo char, lor bak, tu tor soup and roasted chestnuts.

On the first day of CNY, our lunch consists of Korean Fried Chicken, Curry Prawns, Curry Chicken, Garlic Crabs, Onion Omelette and Vegetables Soup.

Lor Ark (Duck)

BRAISED DUCK (LOR ARK)

Most people tend to associate braised duck with the Teochews.  However, braised duck is also traditionally eaten in many Hokkien families.

Malaysia is a melting pot of a cornucopia of different cuisines which borrow heavily from each other.  So it is hard to pinpoint the exact difference between the Hokkien and Teochew versions, or which is more ‘authentic’.

In general, the Teochew version is darker-coloured and more savoury, while the Hokkien version is lighter and sweeter.

Some Hokkien Braised Duck stalls make this dish with a thickened gravy.  No starch is added to the gravy, apart than the slight natural thickening effect as the fats and collagen from the duck dissolve into the sauce during braising.

Ingredients : Sugar, 5 Spice Powder, Star Anise, Cloves, Cinnamon Stick, Dark Soy Sauce, Rock Sugar. 

[After cleaning the duck, stuff it with ginger, garlic and blue ginger (galangal)]

DANISH BRIYANI HOUSE at Batu Ferringghi, Penang

We had a blessed Sunday lunch at Danish Briyani House, Batu Ferringghi.  We spend 3 hours eating and talking over a wide range of delicious food.  We had Cheese Naan and Garlic Naan, Mixed Vegetables, Chicken Briyani, Chicken Karahi and Mutton Rara Goshi. 

Merdeka Day Outing 2020

Started the day with breakfast at Xuan Wei Dim Sum before going to Greenish City Garden Mart in Butterworth.  We also spent some time at Cherok To'kun Nature Park in Bukit Mertajam before stopping for lunch at around 1.30 pm.

Lunch at Evo Fish Steamboat Restaurant, Butterworth included Baked Fish Belly, Steam Grouper Fish Head & Beehoon, Stir Fried Lala with Tau Cheow.

Before heading home, we stop by at Starbuck Raja Uda.