Siamese laksa similar to asam laksa.

Penang is popular for asam laksa but there’s another dish which comes a close second in popularity. Siamese laksa is pretty much similar to asam laksa. The only obvious difference is that while Asam Laksa a has a light, sourish soup base while the former has a sweet and creamy but sourish base brought about by the addition of coconut cream. The Siamese Laksa is available in three varieties with a very hot soup – spicy and burning, a sweet and rich gravy with lots of coconut cream and another with chicken instead of fish. Also known as Penang Baba Laksa Lemak, one of the best of this noodle dish is sold at Chop Wah Chee coffeeshop near the Kek Lok Si Temple in Air Itam.

It is operated by the owner’s Thai wife, Pranom Junjai, whose secret to a tasty soup base is using the big-eyed fish or fresh sardines instead of mackerel. “And of course the best belacan and shrimp paste in Penang,” she said.

Highlighted in the Famous Street Food of Penang – a guide and cook book by The Star, Pranom also uses local wild ginger (lemak kunchi), fresh turmeric and kaffir lime leaves.

Her version is also different from what is actually served in Thailand.

The Siamese Laksa is also flavoured by the numerous herbs that are used as garnishing such as basil leaves and several types of aubergines such as the terong rapuh (a golf ball-sized aubergine and the terong pipit, a wild aubergine that is the size of a green pea.

The coffeeshop is on Jalan Balik Pulau and it is open between 10am and 5pm with extended hours during peak periods.

For those who want to make this delicious dish at home, do try this recipe below:

Siamese Laksa

Ingredients:

Spice Paste:

* 15 (20g) dried chillies, soaked
* 4 (60g) fresh red chillies
* 5cm (40g) fresh turmeric
* 18-20 (180g) shallots
* 4 cloves garlic
* 6 candlenuts
* 5 stalks lemongrass
* 1 kaffir lime (remove top green layer of skin only)
* 100 cooking oil

Fish stock

* 1kg herring (parang) or mackerel (kembung)
* 2 litres water
* 2 stalks lemongrass, bruised
* 2 pieces tamarind peel (asam keping)
* 300ml thick coconut milk
* 1 tablesppon sugar, or to taste
* 2 teaspoons salt, or to taste
* 800g fresh laksa noodles, scalded

Toppings

* 1 torch ginger flower (bunga kantan), split and sliced thinly
* 1/4 pineapple, cut into thin strips
* 1 cucumber, cut into thin strips
* 1 onion, peeled, halved and sliced thinly
* 1 bunch mint leaves
* 10 bird’s eye chillies, sliced

Method:

Blend all the spice paste ingredients. Fry until aromatic in the cooking oil over a medium to low heat. Set aside.

Gut and clean the fish. Bring water to boil; add the lemongrass and fish.

Boil for five minutes or until fish is just cooked. Remove fish, debone and flake. Set aside the fish flakes. Strain fish stock into a clean pot, add the tamarind peel and spice paste. Simmer over low heat for 30 minutes or until gravy is aromatic. Add half the fish flakes and coconut milk and bring back to a boil. Season to taste.

To serve, bring the laksa gravy back to a boil. Place a serving of laksa noodles in a bowl and add the desired toppings. Ladle the hot laksa gravy and top with the reserved fish flakes.

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Taste of rustic charm

In a State long associated with nonya food and other uncommon hawker fare, there are still some places in Penang that have escaped the attention of the uninitiated. In Jalan D.S. Ramanathan (formerly Scott Road) is an old double-storey bungalow that probably once belonged to a family of substantial means.

Now it houses the Senior Citizens Association Of Penang. What sets it apart from other bodies is its cafeteria, presently located at the back of the building which could do with a fresh coat of paint. The cafeteria, with its limited number of tables and chairs, was located in Jalan Kelawei in 1983. Years later, it moved to its present location. While it is not exactly a closely guarded secret, those who dine regularly at the cafeteria during lunchtime and in the evenings, seem quite reluctant to promote it.

Its facade is quite unimpressive. It peeks shyly from behind a cluster of trees and a hedge that badly needs pruning and trimming. Upon entering the grounds, the front compound suddenly looks very spacious and the bungalow shows signs of neglect coupled with a sense of loneliness. However, the flora in the rear flourishes magnificently and with great abandon. The long hanging vines add a touch of wildness to the place. Seen from a distance, the tall trees towering over the bungalow provide a benevolent cover for the old building.

Charming Old Place This particular cafeteria has been mentioned in some low-profile publications and locals know it well enough to come in fairly large numbers during lunchtime. There is ample parking space all round the bungalow. There are few eating places in Penang where chickens run wild in the backyard and tweens (pre-teens) laugh heartily on a swing near the dining tables. The main cafeteria is along a covered walkway that has four tables. It leads to the kitchen and an adjacent room that has a handful of tables.

Apart from looking very much like a 1950s estate bungalow with a large back compound, the cafeteria seems a very unlikely venue for diners. But therein lies its charm. There’s an air of being in someone’s home — amid greenery, bicycles, a tired dog, potted plants and laundry hung out to dry. The surprise of this elegant, yet simple abode is in the home-cooked dishes that get increasingly pleasant with each bite. Served straight from the wok by efficient waitresses, this eatery is in a league of its own. One male customer remarked that he had been coming to the cafeteria for years because his mother is a lifetime member of the Senior Citizens Association.

Diners who arrive late wait patiently for others to finish before they take their place. Evidently, the food is worth their while to stand around on their feet. Some of the favourite dishes are mee sua tau (soft wheat noodles in a thick gravy with mushrooms, meat and prawns), fried mee jawa, roti ayam and inchi kabin.

Most lunchtime customers are young office workers. Out-of-towners seldom find their way here unless they have been told about it by relatives or friends. Easy On The Pocket Some of the merits of the Senior Citizens Association cafeteria is its affordability. One need not spend more than RM10 unless he’s a glutton. The cafeteria does not serve pork. Drinks are prepared in the back portion of the bungalow, away from the kitchen.

Ho Hoay Chin is the cafeteria boss. He welcomes advance orders for certain dishes because these require time to prepare. Regular customers who want to surprise and please their guests usually pick up the phone and place their orders before their arrival. So if you want a fairly quiet place with excellent food and an aura and mood that only your own grandmother’s kitchen can provide, this could very well be the place.

How To Get There It is located next to a field with Jalan Brown on one side and Jalan Park on the other. In this residential area, the traffic flow is slow and low, so a trip here is rather relaxing and involves absolutely no stress. If you are looking for the place, drive slowly along Jalan D.S. Ramanathan because you may just miss it.

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Ipoh old-fashioned kopitiams

TALK about food in Ipoh and the older generation will mention Old Town across the Kinta River, with its fan-ventilated kopitiams serving sar hor fun, char kway teow, satay, nasi kandar and egg tarts. But for the younger folks, these eateries are passé! The food scene has changed in the former tin-mining city and the happening place is now Greentown, Ipoh’s latest commercial district.

In particular, Greentown Business Centre has developed to become the Ipoh version of Bangsar in Kuala Lumpur, while the adjacent Greentown Square is fast becoming packed with boutiques offering Malay clothes. Both complement each other, creating the city’s hottest eat-drink-and-shop spot.

One of the most popular halal restaurants here is Restoran Laksamana Cheng Ho, which also happens to be the first Chinese Muslim eatery in Ipoh, with its strong element of Chinese décor and tables covered with red cloth.

The menu is divided into western favourites, rice favourites, hawker favourites, breakfast special, laksa, pasta, snacks, salads, snacks, soups, pasta, teppanyaki, burgers and sandwiches and dessert. The best part is, the restaurant caters to all budgets.

Fried Rice & Laksa

After a seafood salad, I had an excellent Laksamana Cheng Ho Fried Rice. The rice, fried with squids, prawns and green peas, was garnished with two sticks of satay and crackers. Excellent!

I also had the laksa — the ingredients were unique. Apart from shredded pineapple and cucumber, there were pieces of fu chok (dried beancurd), hard-boiled egg and fish paste. The gravy was watery and tasted like diluted mee rebus gravy with a light fishy aroma.

If you come in a group, it’s best to pick one of the set meals. Set B, meant for five-six persons, really excited me. For RM78.80 nett, you get rice with crispy chicken in plum sauce, deepfried siakap fish with Thai sauce, beef ginger with spicy onion, nonya style prawn sambal, sizzling Japanese tofu and Chinese tea. That means you get Chinese, Japanese, Thai and nonya fare in one sitting.

Variety, Variety

Another prominent pork-free restaurant is Restoran The Mouth with a menu of 114 items. Dishes are priced from RM4 to RM12 and include Thai Style Chicken Chop, Mongol Chicken Chop, Mongol Venison Rice and Black Pepper Hor Fun.

Maria’s Café should appeal to cake lovers. It’s like Starbucks and Coffeebean, and serves cakes, coffee, floats and more floats!

Kimberley Café offers Chinese food. Its specialities are Emperor Chicken (chicken cooked with herbs) and Boneless Chicken with Dried Chili.

There are two Japanese restaurants — Ten-Good and Jyu Restaurant. For curry dishes, go to Jyu which serves Tori Curry Rice, Katsu Curry Rice and Ebi Curry Rice.

For a taste of traditional Western food, go to Ye Old English.

Old Town White Coffee has a strong presence in Greentown, occupying the top and ground floors of a corner lot.

For basic kopitiam fare, pop over to Restoran F&B Station which is famous for its honey roasted chicken wings and popiah. Want tosai, capati and teh tarik? You will find them in Salam Corner and Restoran Nasi Kandar Pesanjung.
Steamboat & Booze

Another highly recommend eatery is Chatter Place. The variety of food is impressive and reminds me of Kuala Lumpur’s Kim Gary. I ate Oriental pork chop and a mildly spicy tom yam bihun.

For a little action, go to Persiaran Greenhill’s Mamamia Steamboat Restaurant where, displayed buffet-style, are items like squid, fish, chicken, mantis prawns, noodles, cabbage and lots more. Outside, a teppanyaki cooking station adds to the dining pleasure. Pick your food and the cook will fry it for you.

Boozers are spoiled for choice in Greentown. Stairway Pub & Bistro opens early for its Happy Hours. Its state-of-the-art karaoke facilities upstairs are extremely tempting. Mike’s Place blasts the night away with live band performances and its electrifying music is bound to set your feet on fire! 11 Pub and Bistro lures a funky crowd with its cool draughts and soothing décor.

Greentown also caters to pre-dinner and post-dinner activities. The more action-oriented can indulge at J-Box Karaoke or Greentown Snooker Centre.
From Zegna To Jubah

Women can pamper themselves in Angel Spa for some slimming and beauty treatments, Pusat Reflexology Everhealth for Tibetan Huo Long Treatment and even Y&K Nail Studio.

While the husband is chilling out with a beer, the fashion-conscious missus can pick up the latest designs in Liv Fashion Design, Glamour Boutique, Zegna Collection Boutique and Ru Ru Boutique. Swanky and classy are the keywords here.

In Greentown Square, you’ll find the latest in baju kurung, sarung and jubah at Kedai Kain Syakirah, Fesyen Wor Idaman and Angur Collection.
How To Get There

Greentown is located at Jalan Sultan Abdul Jalil, near Ipoh Parade and Majlis Perbandaran Ipoh. It is best to park your car and explore the area on foot. But remember that parking space is limited, so come early.

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The water Thai

Thailand is visible from the top of Gunung Macinchang in Langkawi, but you don’t have to go there to feel the fiery heat of our neighbouring country’s cuisine. MANY visitors to Langkawi make it a point to ride the cable car to Gunung Macinchang where they can enjoy an unbridled bird's eye view of the surrounding land, including the southernmost Thai islets of Tarutao.

This brings to mind a lovely restaurant that offers great Thai cuisine. No, you needn’t swim across the narrow straits or brave stinging jellyfish to get to Tarutao to satisfy your craving for Thai food. Indulging in such culinary pleasures is much easier than you think.

The Pahn-Thai Restaurant in Berjaya Langkawi Beach & Spa Resort is just a 15-minute walk from the Oriental Village where the cable car is located.

Take a leisurely walk there in the evening as apart from enjoying the scenery along the way, you can also work up a healthy appetite. At the resort lobby, board an open-air van to get to the restaurant on the other side of the property.

The ride is an experience in itself and you can imagine yourself riding a tuk-tuk (taxi) in Thailand. Hold on tight as the driver manoeuvres along the meandering road but keep your eyes open for a picturesque view of chalets in a jungle setting.

Upon arrival, you will need to cross a bridge that connects the main path to a large house-like structure. Enjoy the cool evening sea breeze brushing against your face as you choose the best table for a good view of the glorious sunset.

Chefs On Hand
The menu is very diner-friendly. Look out for little chili icons next to the listings that denote the pedas (hot) level — very useful, especially for those not used to eating chili. Ask for recommendations. If you’re early, the chef himself may come along to help you decide.

Executive sous chef Wong Chin Yee heads a team of three Thai chefs in the kitchen. Wong won the individual hot dish category gold medal at the recent World Chinese Golden Chef Competition.

Thai chefs Hasadee Pooh Pra Khon, Anek Sae Thaw and Dutsadee Khueng Nok Khum have worked at renowned restaurants in Thailand and all over the world!

While waiting for the food to arrive, feel free to walk around and enjoy the famous Langkawi sunset. On a clear day, it is breathtaking to see the evening sky glow as the blazing ball of fire slowly makes its descent below the horizon.


What’s Special

The appetiser to try is Phla Goong or spicy Thai freshwater prawn. It’s not on the menu but the staff will not fail to recommend it to all diners. After all, it is the restaurant's signature dish.

The huge crustacean used is more than thrice the size of prawns we get at the market. Its pincers are gigantic, at least six inches long. Take a bite and you’re immediately stimulated by the liberal use of fragrant kaffir lime leaves, fish sauce, lemon grass and a generous helping of tom yam paste. The prawns are succulent and fresh, almost as if they had just been caught.

Yum Som O, a pomelo salad with shrimps and minced chicken, has its origin in eastern Bangkok. In fact, every dish comes from a certain part of Thailand, so a meal here is like going on a Thai culinary adventure without travelling around the country.

Yum Som O, with only one chili icon, is unique as each bite causes the small pomelo sacs to burst and release the sourish juice to combine with the fish sauce and Thai palm sugar.

After this, move on to the southern provinces with Hor Mok Tha Lay or steamed seafood with chili mousse served in a young coconut. Southern Thai cuisine prominently features coconut milk. For this dish, not only is the milk used to cook the squid, prawn, mussels and fish but also the water from the young coconut as it adds to the aroma.

Next is the Chiang Mai-style Pla Kra Phong Yum Ma Muang Sud. Quite a mouthful to pronounce, this is basically deepfried seabass with a mixed mango salad on top. Eat it quickly or you’ll be disappointed. The moist salad, unfortunately, turns the crispiness of the fried fish into something leathery.

Those with a sweet tooth will adore the dessert selection. Top of the list is definitely Tub Tim Grab, a colourful dessert with yellow jackfruit, white santan and ruby red water chestnut.

Night Magic

At night, Pahn-Thai looks like a magical fairyland with its many small hurricane lamps lighting up the place and the walkway linking it to land. Viewed from afar at high tide, it appears to be floating in the Andaman Sea.

Located near the Berjaya Langkawi Beach & Spa Resort's premier chalets on water, it was once a kelong where fishermen came to harvest the bountiful fish. Most of the original structure has been maintained and customers can see what a traditional kelong looks like.

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Tale of Two Cities: Shanghai - A taste of home

MALAYSIAN cuisine is gaining popularity among people living in Shanghai. The hot and spicy food that Malaysia is known for raises the country’s profile not only as a beach paradise but also as a food heaven.

Food operators who saw the potential of this unique cuisine have seized the opportunity to open Malaysian-style restaurants in the city centre and neighbourhoods resided by the international community, especially Singaporeans and Malaysians.

Patrons who have visited Malaysia before miss its food and crave for the unique dining experience it offers.

Such, is the reason Malaysian-styled restaurants or those labelled South-East Asian restaurants have become an instant hit with the locals here.

During my visits to these restaurants in this metropolis, I often observe that many Shang-hainese are daring enough to opt for hot dishes such as curry chicken, laksa, sambal belacan and nasi lemak.

However, there are still some “reserved” customers or the non-adventurous type who would rather stick to their usual Chinese dishes, available at many Malay-sian-style restaurants who offer that local touch to those unfamiliar with our cuisine.

It may take a bit longer for those who have never been to Malaysia to enjoy our food, but I am sure more locals will be enticed by Malaysian cuisine because of referrals and recommendations from Malaysians or friends and colleagues who have tried it before.

Most Shanghainese have lesser expectations of Malaysian cuisine, compared with Malaysians living and working in the city.

As a Kuala Lumpur boy, I grew up with an abundance of good food from all parts of Malaysia. Frankly speaking, at first, I was not quite used to the “modified” Malaysian food served at a few Malaysian-style restaurants run by Malaysians.

But, after a while, I have accepted the less perfect food as it needs to be adjusted to suit the taste of the locals who still make up a bigger share of the food operators’ potential market.

One thing is for sure – the Malaysian food served in Shanghai is different from those we get in Kuala Lumpur or other parts of Malaysia.

For instance, the bah kut teh here is less aromatic and pungent than that of Klang’s famous staple, with the use of white mushrooms instead of button or black mushrooms used in Malaysia.

The curry chicken here is sweeter and less spicy while the cendol is a big letdown because of the inadequate supply of fresh coconut milk in Shanghai.

“It’s different,” said Malaysian Ann Koh who followed her husband to China three and a-half years ago. “Back home our satay sauce has chunky peanuts inside and tastes sweet, but over here, it’s very gluey and salty. So, I think the taste here has been adapted to suit the locals.”

She said despite the less authentic Malaysian food here, it is still next to the best a person could get.

Karyne Yeo rated the Malaysian food here as just “so-so”. “We haven’t tried all Malaysian-style restaurants yet, but so far for those I have tried I haven't found very good Malaysian food yet. Maybe I have to explore more,” she said.

The Malaysian chefs working here admitted that the ingredients used are rather different from those back home because it is difficult to obtain such ingredients due to the lack of supply in China.

Rendezvous Restaurant master chef Tong Yeow Nam said: “We still cannot get many ingredients in Shanghai. We have to bring them from Singapore and Malaysia.

“If the Chinese chefs do not know how to make a proper Malaysian dish, I will teach and train them. I will prepare the ingredients and sauce beforehand and all they do is follow my instructions.”

He said he would have to control the food quality as there was bound to be changes to the way of cooking the dishes by the local chefs and if that happens the restaurant would not able to win the hearts of its customers.

“It’s really hard to maintain the most authentic taste of our Malaysian food here. This is because both Chinese and Malay-sians have different ways of cooking their dishes and have distinguished tastes for food,” he said.

Kampung Kitchen master chef Lee Chau Kong pointed out that Shanghainese favour salty food and he had to adjust his way of preparing Malaysian dishes to suit the locals.

He said certain ingredients such as mint and curry leaves were still scarce and expensive in Shanghai and that he would look for ingredients from certain suppliers.

“We can also use other ingredients to substitute the typical Malaysian ingredients,” he said.

Its restaurant manager, Eric Har, said: “We have modified our menu where 80% is authentic Malaysian taste and 20% is modified to suit the taste of the locals.

“But, when serving Singaporean and Malaysian customers, we will ask the chefs to prepare the dishes in a more authentic way.”

The Malaysian food here comes with a higher price tag compared with local food. On average, each dish costs between RM13 and RM25 while a glass of teh tarik may cost as much as RM7.

Apart from Malaysian-style restaurants in Shanghai, several hotels where Malaysian managers are working at also serve some ethnic South-East Asian cuisines.

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Mee goreng champions

PENANG, the much-acclaimed food haven of Malaysia, is also a paradise for halal food – if you know where to find it. Among the most popular halal fare is mee goreng (fried noodles).

This Indian Muslim-style mee goreng or formerly known as mee goreng mamak comprises yellow noodles fried with boiled potatoes, bean sprouts and squid, fried tofu and garnished with cucur udang (prawn fritters) and browned onions.

Usually, sambal is added to give it a kick. Depending on the method of preparation, the resulting noodles can be soggy or dry, with a variety of tantalising textures from the ingredients.

Mee goreng can be found in many places, and stall owners battle among themselves everyday to win more customers and more business.

Edgecumbe Road Famous Mee Goreng

In the 1960s, Padang Brown, straddling Jalan Burmah and Jalan Datuk Keramat, was a hive of nightly activity with the clang of woks and the aroma of smells drifting from tureens.

That was the original business spot of Haji Kamaluddin Muhamad Ibrahim, another “Iron Chef’ of mee goreng. Later, when the popularity of Padang Brown waned due to a change in traffic flow, he moved to Edgecumbe Road. He fine-tuned his recipe further and garnered more fans.

When Kompleks Makanan Persiaran Gurney was set up by Majlis Perbandaran Pulau Pinang in the early 1900s, Haji Kamaluddin was among the first stalls to move in.

Today, the “Edgecumbe Road Famous Mee Goreng” attracts an impressive crowd of lunch-time customers. Its mee goreng is spicy and extremely rich in flavour. Opening hours are from 8am to 7.30pm. It closes on Fridays.

Kafeteria Larut

Arguably the best mee goreng is found in Kafeteria Larut on Jalan Larut. Started in the 1940s, the stall did a roaring business at Northam Road before shifting to its present location. It is presently run by the founder’s son, Shah Jehan, and his two brothers. A word of warning to those who don’t eat beef: Apart from the usual ingredients, the mee goreng here also contains slices of tender beef which are often mistaken for squid. This gives a stunning contrast in texture to the noodles. However, you can ask for beef to be excluded.

The noodles are fried just right, not too soft or dry, and has enough sauces to give it a zing. Apart from mee goreng, Shah Jehan also serves mee rebus with a thick gravy. Opening hours are from noon to 6pm and it’s closed on Fridays.

To get to Kafeteria Larut, drive along Jalan Burma and park at Penang Plaza. A five-minute stroll from the back entrance of the plaza will bring you to Kafeteria Larut. Alternatively, one can come from Sultan Ahmad Shah and proceed to Jalan Larut where the most convenient parking is at the Sheraton Hotel.

Jones Road Famous Mee Goreng

Another excellent mee goreng stall is in Sin Hup Aun Coffee Shop at the junction of Solok Moulmein and Jalan Pasar. Stall owner Liakat Ali, 46, says: “The stall was started by my uncle in Jones Road 40 years ago. Then my father took over the business. Five years ago, when I took over the stall, I shifted here. I have not changed my uncle’s recipe. Eat here once and you will come back again.”

Liakat Ali’s mee goreng is spicier and soggier than that of Shah Jehan’s. The secret lies in his sambal while Shah Jehan’s tour de force is in his frying technique. Liakat Ali has not changed the name of his stall and it’s still known as “Jones Road Famous Mee Goreng”. It’s opens from 7am to 7pm, and closes every Tuesday.

Parking at Sin Hup Aun Coffee Shop is quite easy as there is an open field near the Pulau Tikus Wet Market. Visitors from outstation may find it easier to park at Bellisa Row on Jalan Burma, cross the the road and take a five-minute walk to the coffee shop.

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Nasi Padang from Sumatra to Malaysia

Minang, Nasi Padang (Padang Rice style) is probably the longest-running nasi padang stall on Penang island. Another reason for its fame is its authentic padang dishes.

The family-owned business is a stall located in a Chinese coffee-shop at Transfer Road and has been in business since the 1940s. For the uninitiated, nasi padang refers to a style of cooking that originated from Western Sumatra, Indonesia.

Down History Lane

First, here’s a bit of history about Transfer Road to whet our appetite. The area was originally inhabited by the Jawi Peranakan community. A canal linked Transfer Road to the Prangin River, allowing boats to come up to the area.

In the early 20th century, the Jawi Peranakan community moved out and was replaced by Tamil Muslims from Kadaiyanallur. However, pockets of Indo-Malay houses still remain in the area.

In 1867, when the Straits Settlement Government was transferred to the Colonial Office in Singapore, Transfer Road was so named to commemorate the occasion.

What’s Special

The signature dishes are rendang Minang, fried keli (catfish) ayam bakar (grilled chicken) and crispy fried beef lung. Ooh, the rendang Minang practically melts in your mouth! I also ate acar (pickled vegetables) and sweet potato leaves cooked in coconut milk. They provided a much-needed relief to the richness of the rendang.

For a nice kick, eat the fried keli with sambal belacan. The prawn-with-petai was also a love-at-first bite affair. The list is long, including ikan bakar (fish marinated in tamarind and grilled), cincaru sambal (horse-mackerel stuffed with sambal), sayur lodeh (mixed vegetables in coconut milk), chicken korma, tempe, etc.

Though Padang cooking is characterised by lots of chilies, lemon grass and turmeric, surprisingly, most of the dishes are not very hot.

For salad lovers, there are various types of ulam, young jackfruit, sliced cucumber and several kinds of sambal. There are also other vegetable dishes such as beansprouts in coconut gravy, brinjal in sambal and long beans fried with shrimps.

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