My brother invited us to dinner last week at a Chinese restaurant. In Malaysia, Chinese restaurants usually served a combination of Chinese dishes plus a fusion of Chinese, Malay and Indian dishes.
Here are some photos taken at dinner:
This is petai and prawns sambal (spicy condiment), which is extremely popular in Malaysia. Petai is a crunchy bean, and this dish is delicious with soft fluffy steamed rice. Wiki refers to petai as twisted cluster bean or stink bean. Beware that after eating petai, ones urine can smell rather unpleasant, but this only lasts for a short while (trust me, it is worth the trouble).
Chicken in soy sauce, plus watermelon. What a strange combination – but I wondered if they should eaten in the same mouthful. Hey, I trusted the chef and did not want to miss out on a good thing. I was wrong – unfortunately, it was a rather weird mouthful! The chicken was rather nice when eaten by itself. Everyone else at dinner ate the chicken with their main meal and left the melon for later.
I’ve never had Aussie Chinese food, but Jeremy tells me that this pork dish is like one – a starchy sweet and salty mix.
Malaysians love their condiment – which is usually a mixture of chilli with some spices or sauces or sambal. This is a close-up of sliced chilli padi (small chilli which is usually very spicy) with ginger, onion and vinegar.
We also had a few other dishes, but I was hungry and forgot about taking photos. :)