Kuala Lumpur - There is something special about catching up with a good friend over a satisfying meal, especially when the food comes with plenty of conversation, laughter and a few dishes worth remembering.
During my recent visit to Kuala Lumpur, I had dinner with my good friend Donny at Jatujak Bangkok Street, a Thai restaurant that serves up a variety of familiar Thai favourites.
We started with the live steamed barramundi (sea bass), and this turned out to be one of the highlights of the evening. The fish was fresh and nicely cooked, with tender meat that paired beautifully with the Thai-style lime and chilli sauce. The balance was just right; tangy from the lime, with enough chilli to give it a pleasant kick without overpowering the natural sweetness of the fish.
Next came the grilled prawns, which were fresh, juicy and delicious. Grilling brought out the natural sweetness of the prawns, and they were a simple but satisfying addition to the table.
We also ordered Paku, a Malaysian wild fern vegetable that is sometimes confused with midin. Both are edible wild ferns commonly enjoyed in Malaysian cuisine, particularly in Sarawak, but they are different species and have noticeably different characteristics.
Midin is generally thinner, crunchier and cleaner-tasting, while Paku is thicker and coarser, with a slightly sticky or slimy sap when cooked. Paku grows widely in damp, shaded and hilly areas across Malaysia and Southeast Asia. Midin, on the other hand, is largely associated with the damp swamplands and jungles of Borneo, especially Sarawak, where it is considered a very local delicacy.
Our dinner at Jatujak Bangkok Street was, on the whole, a good meal. The combination of fresh seafood, vegetables and Thai flavours made for an enjoyable evening.
More importantly, good food always seems to taste better when shared with a good friend.
No comments:
Post a Comment