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AUNTY LEE NYONYA MALACCA: TEMPTED 2!
Ujong Pasir, Malacca, Malaysia - August 2014
We are down in Malacca for some cycling to promote the opening of the KIP Mart new outlet in Batu Berendam. While doing a pre-ride we dropped by at Aunty Lee's Nyonya Restuarant for a good Nyonya dinner. Having ate here a couple of years ago and being a Baba myself, I will certainly be judgmental and critical (... see earlier Nyonya Temptations @ Aunty Lee blog). Their food, I am glad to say, is still as tempting as ever.
This time round, seeing that there were forty of us, we made reservations for four tables and to simplify things selected from set Menu B. The set menu included white rice and warm/cold Chinese tea is free flowing, eat or drink as much as you want but don't waste. We were there earlier by 6:30 pm to avoid the crowd so that the food will be served fast.
Ordering from the set menu has the fast service advantage, but I will miss some of their signature dish like the Ayam Pongteh - a dish not easily found in other Nyonya outlets.
First to come was the Fish Cili Garam. You will have to excuse me if I use the original names in their Menu. The Nyonya Malaccans speak a mixed lingo of Malay-Chinese- English, I will try to translate as best as possible.
The Fish Cili Garam translates to Salted Cili Fish. It is not salted fish but deep fried fish seasoned with some salt and served with a lightly stir-fried pounded chilli and cut onions topping. The fish was a crisply fried "Mahyao" fish, nice and crunchy to bite into. The topping was a simply pounded chilli with some garlic without other embellishments. This was great, because its simplicity did not hinder the good taste of the fish.
The Sambal Sotong Petai or Chillied Squid with Petai.
I normally don't like squid as very often I find them to rubbery to bite into. In this dish, they had cleverly cut the squid into narrow rings and lightly stir-fried them so that they were still tender. The chilli used for frying was just adequately sweet with a slight sourness from the tamarind base. The combo of fresh petai and cut onions added that extra spunk to the dish.
The Cincalok Omelette. Firstly my apologies as this photo did not turn out well....
... so here is a nicer photo from an earlier eats at Aunty Lee. You will notice that other than the blurry first photo; the second photo looks more delicious, and it really is. I must put a thumbs down for their latest do of the Cincaluk Omelette. It was not well beaten and lacked a good hot frying, and thus lack the fluffiness one would expect from good omelette. Also they seemed to have reduce the amount of Cincaluk in the mixture, I could hardly taste the omelette and did not get the same good kick from this dish which I got previously.
The Chap Chai (Chop Suey) did not come as I would have expected. I was expecting the Penang Nyonya style which used green salted vegetables cooked with roasted duck and pig trotters. Well we are in Malacca, and this is the Malaccan Nyonya style, so I better stop griping.
Here, they have the vegetables cooked in a soupy gravy until they are very soft. Glass noodles and pieces of fried sweet flat bean curd are added too. It tasted good but is not that memorable a dish.
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| Photo by Joyful Cycle |
Bendi Ulam (Okra/Lady's Finger Salad). Ulam is the Malay or Nyonya style salad; normally the vegetables used are raw, but some vegetables like okra and long beans are lightly pre-boiled first. Here the okra was just nicely boiled, having retained a certain amount crunchiness. The sauce - a mix of ground chilli with lots of onions and some ground dried prawns - looks temptingingly red above the green okra. Slightly sour with a bit of squeezed lime, it went very well with the vegetable.
Now comes my favourite for the evening, Ayam Limau Perut (Chicken Curry With Kaffir Lime Leaves). This photo alone have me salivating to try this dish again. The chickens is cooked in a thick curry (similar to Curry Kapitan stlye) with some Kaffir Lime leaves. The curry is slightly sweet and a bit sour; the lime leaves have imparted their unique aroma into the curry which went well with white rice. Wonderfully YummY!
Ok... apologies again. By the time I wanted to take a photo of the Udang Lemak Nenas (Creamy Prawn Curry With Pineapples) my hungry friends have walloped it, and I have only this photo of a single prawn to show; but I hope you do get the picture.
Fresh prawns are cooked in a creamy santan curry with slices of pineapple. Just a small amount of santan (coconut milk) was added in the cooking of the curry so that it was not of the very creamy type. The pineapple's sourness has seeped into the curry giving it that distinct pineapple sourish taste. This is another dish that went very well with the white rice.
When I saw that Chendol was on the menu, I sort of dreaded it, as my previous time trying out this dessert here was a disaster. Then it did not taste good at all. But now Aunty Lee's Chendol is definitely a far improvement; the Santan used is fresh, creamy and slightly salty. They have improved on the Gula Melaka too, now it's thick, sweet and have a good aroma. The Chendol noodles has been improved too, darker pandan green in colour and with a good slightly bouncy bite.
Softly boiled large red beans were included in the Chendol. I am glad that they have markedly improved on this dessert; now I can confidently recommend their Chendol to my friends.
RESTORAN AUNTY LEE NYONYA FOOD
385 Jalan Ujong Pasir, 75050 Malacca.
Tel: +06-283 009 Mobile: +6011-2319 8479 (Michael)
Webpage: http://www.auntylee.com.my/
GPS: 2.186722,102.273683
Hours: Lunch 11:30 am to 3:00 pm; Dinner 6:00 pm to 10:00 pm (Closed on Tuesdays)
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