Sunday March 15, 2009
All about food
Compiled by RENITA CHE WAN
Kampung boy Citygal always believe that food binds people together. This is what ignited their interest in starting a food blog in 2005. Throughout the two years period in food blogging, they continuously search high (for gourmet treat) and low (for alley specialties) for food.
Just recently, they went to a restaurant in Ampang to try out the dishes which have been the talk of town for quite sometime.
Foodies are all about exploring new flavours, is it not?
The said shack is called Nong & Jimmy, which is located at Kampung Cahaya in Ampang. From its humble beginnings as a little shack, it has progressively expanded its interior and ever since, the place has been bursting at the seams.
They figured that the food must be really that good for it to be so packed so when the food started to arrive in large glut all at once, they soon realized that they might have ordered a little too much.
To cure their hungry appetite, chakoi, which are deep fried crullers with a type of pandan kaya dip were ordered.
The chakois were fresh and crispy but the watery and overly sweet pandan kaya didn’t really live up to their expectations.
Then they ordered the N & J fried rice, which was arguably the best dish of the night. It was light and fluffy in texture with a vibrant yellow hue, with a generous sprinkling of the succulent shrimps.
On top of that, they were served with some peanut chilli dipping that went really well with the seafood.
Then there was the greens to balance their meal of too much cholesterol. They ordered the kangkung, which was sauteed with some fragrant sweet shallots and piquant shrimp paste.
“It was that good that we licked the entire plate clean,” they wrote.
One of the other main favourite dishes was the lala, cooked with basil and chilli. The blatant use of fresh herbs brought out the sweetness of the fat juicy lalas. Some might just frown at the strong flavour of basil leaf, and surprisingly kampungboy was one of them.
The grilled stingray, wrapped in an aluminium foil actually fared better compared to the other barbecued or grilled seafood. The thick chilli paste complemented the fish strips pretty well.
“We literally exclaimed when the barbecued crabs came. The huge fat mud crabs were so kissed by the fiery flame that they charred in a perfect dark brown hue.
“However, it was such a waste that we didn’t get to fully taste the exquisitely delicate flavour and sweet moist meat of the mud crabs. I guess grilling them under a big charcoal fire has reduced its juiciness, resulting in a rather dry meat.”
The restaurant is located at Lot 27363, Jalan Cahaya 1, Taman Cahaya, Ampang, Selangor.
Log on to the blog page to get the full direction to the restaurant. http://kampungboycitygal.com/?p=411