vkeong loves good food, travel and photography!
Posts tagged Perai
First Pelita Nasi Kandar @ Chai Leng Park, Perai
Apr 2nd
Pelita Nasi Kandar is the largest chain nasi kandar restaurant in Malaysia that came a long way from a small stall in a coffee shop at Chai Leng Park, Perai. It is amazing how fast and furious a business can grow. In less than 20 years Pelita Nasi Kandar has 26 branches spanning over 5 states, plus an international one at Chennai, India too.
You would think that Pelita serves the same curry dishes throughout their chain of restaurants but that is not true. Just curry mutton alone I have tasted a few styles and the best one so far for me can be found at Pelita Giant Hypermarket at Bayan Baru.
The mutton is cut into smaller pieces instead of being served in one large chunk hence able to absorb more flavor from the spices and gravy when cooked. Simply delicious and addictive with ‘kuah campur’. It was my favorite Pelita restaurant when I was still in Penang.
Golden Claypot Restaurant @ Chai Leng Park
Dec 22nd
Golden Claypot Restaurant at Chai Leng Park was opened about half a year ago with their specialty being dishes served in clay pots. My family tried the food before and they found it to be good, especially the [tag]frog legs[/tag]. Knowing that I like frog legs, they brought me to the restaurant for a try during my last trip back home.
This is the Claypot Kung Pao Frog Legs that was highly recommended. It sure wasn’t cheap with the largest portion costing at RM26 and I think there were only three to four frog legs at most. But, it was definitely worth the try because the dish was as delicious as what was described to me before.
Frog legs were really fresh, in fact one of the freshest I have ever had. If you noticed, the Kung Pao Frog Legs prepared in other Chinese restaurants are usually briefly deep fried first, then stir fried with dried chillis. This shrinks the already very little meat of the frog legs and as well as giving a little crisp to the meat, causing them to lose all the tenderness.
Golden Claypot omitted the deep frying process and the result was a tasty, tender frog legs dish that felt meaty on the palate. The thick and sweet soya sauce also played an important role in flavoring the dish.
