Focus on the food.
Focus on the food.
Very difficult when I have just come back from paradise. Clearly this has an impact on the food experience too.
Check out the photo header of the hotel resort we stayed in – goodness me!!!
Toes in sand, warm sea breezes, no humidity, cocktails in hand, kids happy, mellow tunes wafting – come on could have been worst meal ever and I’d probably rave about it. But I can honestly say the food here in Malaysia was incredible and I wanted to share some highlights with you.
Before we had even got to Taimon Island, we ate. We had to. Our ferry departure was delayed by approximately 3 hours.
I bet if you go to Taimon Island you WILL be eating here.
MERSING FERRY TERMINAL
Couple of recommendations therefore from this ‘dry’ restaurant – yep very traditional Muslim.
Phew this bugger was spicy! Described as such so why the surprised look on Mary’s face I don’t know ha ha!
Basically a fried rice, with chili padi, Spring onion, and anchovies. Even I liked this. Served with curried, skewered and BBQ‘d squid and prawn, prawn crackers, salad and egg on top of the rice. Looks nice. Not my cup of tea, but very good according to Mary.
Ollie had Char Kuay Teow Malays style, but apparently very similar to the Singaporean style, smoky in flavour, cooked in lard so fatty flavoured. Real delicious this. Ollie loved it. Slight difference from Singaporean was no cockles, but with squid and prawns instead.
I liked the sound of this. I have never heard of it and therefore ever have experienced it. It was fantastic.
One thing missing – an icy cold beer – boy did this need it.
Malay fritters of flour, onion, spring onion, chili, anchovies with local home made chili dipping sauce. Damn yes!!!
TIOMAN ISLAND – TUNAMAYA
Off to the island now, and the restaurant in the hotel. Liked this a lot!
Yep we were eating here for 3 breakfasts, 3 lunches and 3 dinners – boo hoo!!!
Man am I joking or what…
Excuse the pun, but, HOLY COW!
This dish was just spanking. Spicy but not too spicy, loads and loads of flavour, bone marrow undertones in the flavour, slow cooked so the meat fell apart, the tendon melt in the mouth like butter. If you go to this hotel ask Chef Nathan for this. I am awaiting from his his recipe and will then have a go at cooking it and will share more on this then – this is a keeper for sure – bloody delicious dish we all tried to order again on the last night but they had sold out.
I don’t know if you have seen Mr Zimmerman’s programme “Bizarre Foods”? His travel across the world eating weird shit.
He has tried this. This is quite ‘unique’ it has to be said.
It is basically fermented tofu, or I suppose you could call it rotten tofu. Smells similar to the latter. It’s like a buttery consistency, coated in chili and then when you eat it BOOM you get hit with this ammonia taste. WOW. It knocks your tastes buds out of the park. It is crazy. Really really strong flavour. On its own potentially too strong, although I do love it alone. I mixed some with some porridge rice for Mary and it toned it down a tad and it was delicious. It really was.
Go on go on try it.
Here is Mary’s porridge and stinky tofu, along with century eggs – go for it hun. Yep these are eggs, the black things. Very Asian in style. Yep even the eggs are ‘preserved’ for her dish above. Black gelatinous what was egg yolk. Yucks. Glad someone enjoys it.
Simple soup broth which I found in a bowl a simmering. Add some rice noodles, some shredded chicken and Chinese cabbage, sprinkle with some chopped chili, a drizzle of soy, some chopped Spring onions and some fried shallots – bingo, breakfast noodles Asian style – yuma scrum.
What did I have…?
I stole some Nonya Chicken Curry sauce as a soup base, added rice noodles, sprinkled with some fried shallots.
My brekkie – delicious.