After my first post on Pelangi City 彩虹城, my friend Kumes kept reminding me that I must try their signature fried sotong, curry fish head, fried prawns and ku lou yok (sweet and sour pork).
So, four of us went to Pelangi City last night to try out these signature dishes.
The fried sotong was unique and delicious, indeed.
MR Choong first deep fried the sotong which were cut into rings.
After straining off the oil, MR Choong stir fried and tossed the deep fried sotong rings in his special sauce and in his trademark super heated style.
The resulting fried sotong was unlike any other I have tasted before. The sotong rings were crispy outside and still retained a little bit of bounciness inside. The gravy was savoury and the most striking thing about Pelangi City's fried sotong was their wok hei taste which was distinctive.
It tasted almost like BBQed sotong with that subtle charred flavour which complemented the savoury gravy very well. This fried sotong is definitely a Must Try.
Pelangi City's curry fish was another winner. We wanted to order curry fish head but MR Choong told us that he couldn't get good fresh fish heads that day, so he suggested that we try his curry with fresh grass fish instead. So, to borrow the Tesco tagline, now we know that MR Choong chooses the best ingredients for us so that we don't have to :)
Again, the taste and flavour of Pelangi City's curry was unique and highly likable. The curry was thick, smooth and creamy, and was a complex blend of sour, sweet, spicy hot and savoury. It was like a curried stew of brinjal (egg plant), lady fingers, dried chili peppers, assam, and lots of other good things. But this was not a stew; this curry was yet another magical creation that comes out whenever MR Choong throws all the stuff he got from the market into his magic wok.
Kumes said that this was the best ku lou yok (sweet and sour pork) he had tasted anywhere. Again, Pelangi's City's ku lou yok had that signature super heated treatment, so the outside was crispy and the pork inside was tender, and nice and easy to chew.
This reminded me of the lovely ku lou yok at Loke Tien Yuen in Mersing, which in turn reminded me of my unforgettable first taste of ku lou yok in 1960s Toa Payoh in Singapore.
The fresh prawns fried in savoury umani sauce. The shells were seared so well that they felt glassy brittle and crispy even when coated with that tacky, wet gravy.
Needless to say, the prawn flesh was still juicy and had that subtle freshness inside. I ate the whole prawn except for the head and that little bit at the tail end.
This sumptuous 4 dish meal with steamed rice and herbal drinks for all, came to RM82.00.
Again, Pelangi City impressed - it's the little stall that can!
Restaurant name: Gerai Makanan Pelangi City 彩虹城
Address: Stall no. 11, Taman Serene Food Centre, Jalan Biru (opposite the famous San Low seafood restaurant)
Map: http://goo.gl/maps/ZuvjP
GPS: 1.472193,103.774613
Hours: 6:00pm to midnight
Non Halal
Date visited: 15 Nov 2012
So, four of us went to Pelangi City last night to try out these signature dishes.
The fried sotong was unique and delicious, indeed.
MR Choong first deep fried the sotong which were cut into rings.
After straining off the oil, MR Choong stir fried and tossed the deep fried sotong rings in his special sauce and in his trademark super heated style.
The resulting fried sotong was unlike any other I have tasted before. The sotong rings were crispy outside and still retained a little bit of bounciness inside. The gravy was savoury and the most striking thing about Pelangi City's fried sotong was their wok hei taste which was distinctive.
It tasted almost like BBQed sotong with that subtle charred flavour which complemented the savoury gravy very well. This fried sotong is definitely a Must Try.
Pelangi City's curry fish was another winner. We wanted to order curry fish head but MR Choong told us that he couldn't get good fresh fish heads that day, so he suggested that we try his curry with fresh grass fish instead. So, to borrow the Tesco tagline, now we know that MR Choong chooses the best ingredients for us so that we don't have to :)
Again, the taste and flavour of Pelangi City's curry was unique and highly likable. The curry was thick, smooth and creamy, and was a complex blend of sour, sweet, spicy hot and savoury. It was like a curried stew of brinjal (egg plant), lady fingers, dried chili peppers, assam, and lots of other good things. But this was not a stew; this curry was yet another magical creation that comes out whenever MR Choong throws all the stuff he got from the market into his magic wok.
Kumes said that this was the best ku lou yok (sweet and sour pork) he had tasted anywhere. Again, Pelangi's City's ku lou yok had that signature super heated treatment, so the outside was crispy and the pork inside was tender, and nice and easy to chew.
This reminded me of the lovely ku lou yok at Loke Tien Yuen in Mersing, which in turn reminded me of my unforgettable first taste of ku lou yok in 1960s Toa Payoh in Singapore.
The fresh prawns fried in savoury umani sauce. The shells were seared so well that they felt glassy brittle and crispy even when coated with that tacky, wet gravy.
Needless to say, the prawn flesh was still juicy and had that subtle freshness inside. I ate the whole prawn except for the head and that little bit at the tail end.
This sumptuous 4 dish meal with steamed rice and herbal drinks for all, came to RM82.00.
Again, Pelangi City impressed - it's the little stall that can!
Restaurant name: Gerai Makanan Pelangi City 彩虹城
Address: Stall no. 11, Taman Serene Food Centre, Jalan Biru (opposite the famous San Low seafood restaurant)
Map: http://goo.gl/maps/ZuvjP
GPS: 1.472193,103.774613
Hours: 6:00pm to midnight
Non Halal
Date visited: 15 Nov 2012
After my first post on Pelangi City 彩虹城, my friend Kumes kept reminding me that I must try their signature fried sotong, curry fish head, fried prawns and ku lou yok (sweet and sour pork).
So, four of us went to Pelangi City last night to try out these signature dishes.
The fried sotong was unique and delicious, indeed.
MR Choong first deep fried the sotong which were cut into rings.
After straining off the oil, MR Choong stir fried and tossed the deep fried sotong rings in his special sauce and in his trademark super heated style.
The resulting fried sotong was unlike any other I have tasted before. The sotong rings were crispy outside and still retained a little bit of bounciness inside. The gravy was savoury and the most striking thing about Pelangi City's fried sotong was their wok hei taste which was distinctive.
It tasted almost like BBQed sotong with that subtle charred flavour which complemented the savoury gravy very well. This fried sotong is definitely a Must Try.
Pelangi City's curry fish was another winner. We wanted to order curry fish head but MR Choong told us that he couldn't get good fresh fish heads that day, so he suggested that we try his curry with fresh grass fish instead. So, to borrow the Tesco tagline, now we know that MR Choong chooses the best ingredients for us so that we don't have to :)
Again, the taste and flavour of Pelangi City's curry was unique and highly likable. The curry was thick, smooth and creamy, and was a complex blend of sour, sweet, spicy hot and savoury. It was like a curried stew of brinjal (egg plant), lady fingers, dried chili peppers, assam, and lots of other good things. But this was not a stew; this curry was yet another magical creation that comes out whenever MR Choong throws all the stuff he got from the market into his magic wok.
Kumes said that this was the best ku lou yok (sweet and sour pork) he had tasted anywhere. Again, Pelangi's City's ku lou yok had that signature super heated treatment, so the outside was crispy and the pork inside was tender, and nice and easy to chew.
This reminded me of the lovely ku lou yok at Loke Tien Yuen in Mersing, which in turn reminded me of my unforgettable first taste of ku lou yok in 1960s Toa Payoh in Singapore.
The fresh prawns fried in savoury umani sauce. The shells were seared so well that they felt glassy brittle and crispy even when coated with that tacky, wet gravy.
Needless to say, the prawn flesh was still juicy and had that subtle freshness inside. I ate the whole prawn except for the head and that little bit at the tail end.
This sumptuous 4 dish meal with steamed rice and herbal drinks for all, came to RM82.00.
Again, Pelangi City impressed - it's the little stall that can!
Restaurant name: Gerai Makanan Pelangi City 彩虹城
Address: Stall no. 11, Taman Serene Food Centre, Jalan Biru (opposite the famous San Low seafood restaurant)
Map: http://goo.gl/maps/ZuvjP
GPS: 1.472193,103.774613
Hours: 6:00pm to midnight
Non Halal
Date visited: 15 Nov 2012
reade more...
So, four of us went to Pelangi City last night to try out these signature dishes.
The fried sotong was unique and delicious, indeed.
MR Choong first deep fried the sotong which were cut into rings.
After straining off the oil, MR Choong stir fried and tossed the deep fried sotong rings in his special sauce and in his trademark super heated style.
The resulting fried sotong was unlike any other I have tasted before. The sotong rings were crispy outside and still retained a little bit of bounciness inside. The gravy was savoury and the most striking thing about Pelangi City's fried sotong was their wok hei taste which was distinctive.
It tasted almost like BBQed sotong with that subtle charred flavour which complemented the savoury gravy very well. This fried sotong is definitely a Must Try.
Pelangi City's curry fish was another winner. We wanted to order curry fish head but MR Choong told us that he couldn't get good fresh fish heads that day, so he suggested that we try his curry with fresh grass fish instead. So, to borrow the Tesco tagline, now we know that MR Choong chooses the best ingredients for us so that we don't have to :)
Again, the taste and flavour of Pelangi City's curry was unique and highly likable. The curry was thick, smooth and creamy, and was a complex blend of sour, sweet, spicy hot and savoury. It was like a curried stew of brinjal (egg plant), lady fingers, dried chili peppers, assam, and lots of other good things. But this was not a stew; this curry was yet another magical creation that comes out whenever MR Choong throws all the stuff he got from the market into his magic wok.
Kumes said that this was the best ku lou yok (sweet and sour pork) he had tasted anywhere. Again, Pelangi's City's ku lou yok had that signature super heated treatment, so the outside was crispy and the pork inside was tender, and nice and easy to chew.
This reminded me of the lovely ku lou yok at Loke Tien Yuen in Mersing, which in turn reminded me of my unforgettable first taste of ku lou yok in 1960s Toa Payoh in Singapore.
The fresh prawns fried in savoury umani sauce. The shells were seared so well that they felt glassy brittle and crispy even when coated with that tacky, wet gravy.
Needless to say, the prawn flesh was still juicy and had that subtle freshness inside. I ate the whole prawn except for the head and that little bit at the tail end.
This sumptuous 4 dish meal with steamed rice and herbal drinks for all, came to RM82.00.
Again, Pelangi City impressed - it's the little stall that can!
Restaurant name: Gerai Makanan Pelangi City 彩虹城
Address: Stall no. 11, Taman Serene Food Centre, Jalan Biru (opposite the famous San Low seafood restaurant)
Map: http://goo.gl/maps/ZuvjP
GPS: 1.472193,103.774613
Hours: 6:00pm to midnight
Non Halal
Date visited: 15 Nov 2012
