Home-cooked flavours from around M’sia

03 May 2019

Ramadan-buffet.jpeg

MANY people prefer simple meals that remind them of home.

It is one reason for Lexis Hibiscus Port Dickson to keep returning to tried and tested recipes during Ramadan.“Diners want variety but more importantly, they want authentic kampung-style dishes,” said hotel executive sous chef Nik Ahmad Noorman Syah.

From May 6 to June 4, the hotel’s Roselle Coffee House will serve up traditional dishes and more as part of its Sajian Selera Desa-themed nightly buffet.

Priced at nett RM128 per adult and RM65 for children aged between seven and 12, the buffet features over 100 dishes daily with three menu rotations throughout the month.

Highlights include Kambing Kuzi, a dish popular in Kelantan.

Nik Ahmad said the lamb dish was a favourite during kenduri  in the east coast state so it was only fitting that it was included in the buka puasa menu.

“The meat is marinated overnight with a blend of spices, including ground coriander, cumin and cinnamon, and then slow-cooked for three to four hours with tomato puree and other ingredients. Chopped dates are also added for a festive touch,” he said.

Once cooked to fork-tender perfection, the dish is served with rainbow-hued Nasi Hujan Panas – a festive rice dish from Terengganu.

The extensive buffet menu also includes traditional recipes from Negri Sembilan and Melaka.

A must-try is Rendang Ayam Minang dengan Pucuk Ubi – a Minang staple.

He recreated the popular dish by using smoked free-range chicken cooked for several hours in a coconut milk-based sauce flavoured with spices and fresh herbs.

Another flavourful Minang-style dish on the menu is Itik Salai Masak Lemak Belimbing Buluh or smoked duck cooked in a chilli-flecked creamy coconut milk gravy.

The creaminess is balanced by the sharp tang of the belimbing buluh – a sour fruit popularly used in traditional Minang gravies.

Also not-to-be-missed is Ikan Keli Berlado Petai – catfish deep-fried to crispy perfection and smothered in a spicy sambal-like sauce.

Several dishes from Melaka were also featured. Among these are Tenggiri Masak Ikan Pedas or local mackerel cooked in a spicy-sour gravy, and Daging Gerang Masak Asam – beef cooked in a Peranakan-influenced spicy and sour sauce.

Nik Ahmad said the spice and curry pastes used in the dishes were all hand-blended in the traditional way.

“This may be time consuming, but the authentic result reminiscent of home cooking is well worth it,” he said.

Other varieties of dishes included Western, Indian, and Chinese favourites.

A selection of Middle-Eastern dishes were are also on the Ramadan menu including Chicken Kabsah – a spiced chicken and rice dish, as well as toasted pita bread served with a variety of dips such as hummus, muhammara (spicy peppers), and baba ghanoush (eggplant, tahini and olive oil).

The buffet also showcases favourites such as murtabak, chicken rice, satay, durian crepes, and a seasonal highlight – roast lamb.

Source: The Star