FUSION FOOD?

It was a busy and tiring evening. The evening started by us (Jeannie and I) having to endure the traffic crawl for an hour in P.J. to Subang Jaya. A couple of drops of rain and almost everyone stops to take pictures of the raindrops.

Got back home with our sanity still in tack. Oh. Just kidding about what I said earlier about a couple of raindrops. It was a wee bit more than that.😉

Since the whole evening had promised loads of work to do in advance; I had to have a quick dinner. So, Jeannie helped rustle up something almost to go, after she asked if I was ok with the choice of food. Which I was, wa-a-y-y-y more than ok:

Main serving: German chicken sausages with roti canai. The side dishes were green cucumbers (unpeeled dark skin), KFC whipped potato and cherry tomatoes. Don’t know why they are called “cherry tomatoes”. They are bigger than cherries and almost always in the color of orange; not red or green. Beverage was hot (not piping or boiling hot; just drinkable hot) Ovaltine.

The meal was great. Managed to get some work done. Never ending. One of the mysteries of life. Not complaining.

The Lavender essential oil which is very gently filling the room with its beautiful aroma; is being diffused through the diffuser (of course) in the corner of the room…

Healthy, Simple Dinner

After what was a very sweet coffee evening on Saturday, with the white chocolate cake that at one glance looked like a serviette dispenser; which tasted very nice, the white chocolate cake, that is; at The Social in Empire Gallery Shopping Centre; Jeannie and I decided to go for very simple food at Kar Heong “Restoran” (the Bahasa Malaysia spelling for the word “restaurant”) at dinner time.

Describing the picture above clockwise, I had the plain noodles & soup since I don’t eat rice (I stopped eating rice 15 years ago), two plates (1 each for Jeannie and me) of steamed chicken breast meat, toothpicks (in the red capped dispenser), sweet black sauce in the green dispenser with black vertical lines, soy sauce, red chili sauce (a must have when you eat steamed chicken with or without rice), a little container of what looks like white pepper, a plate of towgey (bean sprouts) that is a delicious side dish for a meal like this (to the left of my iced coffee, more popularly known as “kopi peng” in these parts); two small saucers of the red chili sauce. a bowl of ginger (the ginger adds the balance in flavor to the chicken), my iced coffee and Jeannie’s hot coffee (at the top of the picture).

I found eating my noodles and soup which I think was “hor fun”, with plastic chopsticks and soup spoon quite tricky. I couldn’t seem to get the noodles and soup to stay on the spoon with the pair of chopsticks. The noodles just kept slipping off the spoon no matter what I did to try keeping it on. I picked up pieces of chicken with the chopsticks to put on the slippery noodles on the spoon, and then add the chili sauce and ginger to it. I had to use an ordinary commoner’s (haha 😁) spoon and fork, which didn’t make all that much of a difference. I ended up with splashes of soup drops on my shirt. Quite an adventure. This happens all the time. I have yet to master these skills.

Jeannie and I came to the same conclusion: the food was delicious. We finished every bit of it and we were full. Yes, we enjoyed our meal.

As for my soup-splashed stained, shirt; it happens all the time. There’s a funny little saying😏 between Laura, Jeannie and me: “Can’t take you out anywhere” 😂 whenever any of us spill something. 😁Jeannie was egging me on to come to have this meal for over a couple of months. Finally, we did.

There are two or three Kar Heong Restoran within the same vicinity. The restaurant that we had our dinner at is located in SS14, Subang Jaya.

When I got home at about 8.30pm, I had to go for my 10,000 step walk. I met with my neighbor Sim and his wife. They had just begun their walk, too; which they do after dinner. We had a nice chat along the way. The weather was good, quite cooling. We completed our walk within the hour. A good short workout.

NOTES:
1. Jeannie and Laura are family.
2. Subang Jaya is a city in the state of Selangor, Malaysia.
3. Jamie Oliver and I are not on the same level as food critics. He is for the cameras, audience and the moolah. I am just a plain simpleton, telling it as I see..em..taste it. Hahaha😂😂😋

The Third Day. The Festivities Continue…

Its the third day of the new year, Chinese New Year, that is. Malaysia being Malaysia; the choice for food is endless, regardless of festivities. Having said that, at festivals, as it is now, Chinese New Year or Lunar New Year; cookies and certain types of food are specially prepared only during this festivity. Love it.

However, today; Jeannie and I joined her parents, her sister Judy who is here in Malaysia for the holidays; and Jeannie’s and Judy’s cousin, Cecilia; her husband Siow and their son, for lunch at Kayu Nasi Kandar in Taipan, USJ Subang Jaya; today. The food was good. I abstained from rice…of course. Stopped eating rice since 2007.

Before long, it was dinner. I said to Jeannie, “It’s been a long time since we have had satay”. So, off we went to the Taj Curry House in SS12, Subang Jaya. The diva took our order of roti canai and Nescafe kurang manis (less sweet which means less sugar). We placed our order for 5 sticks each, of chicken and beef satay with the satay chef, or the griller…better known as “boss”.

The meal was very nice. The satay was well marinated, the beef more on the sweet side. We were kind of full by the end of the meal. Delicious! Total cost of the meal US$6.30.

The 5 sticks each, of chicken and beef satay (skewed on the sticks), in the middle. It came with cucumber, onions and kutupat (rice cake); all of which is dipped in the somewhat sweet peanut sauce, which in some restaurants may serve a more spicy version.

As soon as I got back, which was about 8.15pm; I went for a short 7km walk to work off some of this meal. I joined Sim, my neighbor from a couple of streets away for the walk. It started to rain about 10 minutes after I started walking and then became intermittent. Our walk was cool and pleasant, though a bit wet.

Enjoy and have a great day ahead.

JAMS AND LIQUORED ICE-CREAMS

Time: 4.15pm. Left the house in USJ Subang Jaya, enroute to P.J. At the traffic light intersection near USJ 4/1; a container trailer and truck (Cab head), was creating a scene. While doing a U-turn maneuver at the intersection; the trailer dislodged from the truck and buckled on its stand legs, tipping over to the left dangerously, with the possibility of flipping on its side.

I thought that this incident (not accident), was sure to cause a massive traffic jam on my way back home later in the evening.

I did the couple of things I wanted to do in P.J.. Then, I picked Jeannie up from her office just after 5.00pm.

I informed her about the truck and container trailer incident and the “for sure” jam we would face. Bad enough, we had to snake our way through the fastest routes or least amounts of P.J. traffic jams.

I suggested we go for some ice-cream as a pre-celebration to her birthday tomorrow (Jan 19th). So, we went to The Ice-Cream bar which was sort off on our route to go home.

To calm our nerves a bit and set us in “relax-mode”; our ice-cream came with a bit of liquor. We ordered “Chocolate Baileys” and “Crunchy Coffee Whiskey”. Both flavours were excellent, with the Chocolate Baileys coming in a bit strong. The “Crunchy Coffee Whiskey” was more balanced and less strong in taste. The crushed nuts in it seemed to have created the balance.

The Chocolate Baileys on the left, and the Crunchy Coffee Whiskey on the right.

We spent about 45 minutes at The Ice-Cream Bar. When we got into Subang Jaya which was about 6.30pm, the traffic jam did not seem to let up. So, we made a “B-line” to The Taj Curry House in SS12.

I had a couple of roti canai and Jeannie had a tosai. Both our orders came with the usual 3 small side dishes of curry and sambals. We also ordered “chicken very well” more commonly know here as chicken varuvell which was spicy at just the right level. Food was great as usual.

And for their new waitress who thought she was some kind of diva…

The Ice-Cream Bar is definitely a great way to get off the beaten traffic snarls and stress of Petaling Jaya and Subang Jaya.

Cik Ani Sayang’s 90th Birthday Celebration

The time: slightly after 4pm. It was a breezy, slightly warm Saturday afternoon in Cyberjaya. The sun was out but there were clouds that provided some nice shade.

We were greeted by this sign, “Happy 90th Birthday, Cik Ani Sayang; 15th October, 2022” at the front of world renowned celebrity Chef Wan’s residence.

There were many guests of all ages, which mainly made up his family members, friends, business partners and work colleagues.

The birthday girl – Cik Ani Sayang was given prayer blessings just before cutting her birthday “cake” – a traditional Malay pulut (yellow glutinous rice) dish, with fish floss, beef rendang and chicken floss – rich, savoury side dishes.

Jeannie, with Chef Wan. Many, many years of wonderful friendship.

Chef Wan was his usual self – entertainer extraordinaire. Datuk Redzuawan Bin Ismail, better known as Chef Wan, is a world-renowned chef.

Jeannie got to meet with many she knows in the food industry, many of whom she had worked with in tv production shows and commercials.

With Chef Florence Tan.

Jeannie, with the lady of the hour – Cik Ani Sayang.
Chef Wan, admiring the handicraft that Jeannie made for him.

Right to Left: Cik Ani Sayang, Sultanah Hajjah Kalsom D.K., Ushera
Jeannie, with the birthday “cake” – a traditional Malay pulut (yellow glutinous rice) dish, with fish floss, beef rendang and chicken floss – rich, savoury side dishes.

The widespread of pastries did not just look good. They tasted simply delicious!

Ushera was not just singing or entertained the crowd. She reached out to them. She was simply captivating! She has a beautiful voice.

Cik Ani Sayang, surrounded with her family.

Right to Left: Jeannie, Cik Ani Sayang, HRH Sultanah Hajjah Kalsom D.K., Ushera

Cik Ani is 90 years old. Yes. But it sure didn’t stop her from getting on the dance floor and dance with all the other ladies to many of the songs sung by Ushera.

These three “ladies” behind Chef Wan and Cik Ani Sayang, thrilled the crowd with their performances.

This is a typical Malay twist song, with those electric guitars. Reminisce of the the 1960s P. Ramli and Saloma days.

Che Wan up to his funny antics. HaHa😂

Cik Ani, Sultanah Hajjah Kalsom D.K., Jeannie, Sally, Florence and other ladies dancing to beautiful, lively songs sung by Ushera.

The very regal Sultanah Hajjah Kalsom D.K., the Sultanah of Pahang; helped lead the way on the dance floor, too. She showed the ladies some smooth moves.

Ushera

I had to taste these pastries.

Chef Wan was the perfect host. He went around making sure that the food, was displayed attractively, was made to his highest standards and there were no empty serving plates, that the food was replenished even before the plates were empty. Chef was was assisted by his son, Chef Nazri.

I did not over-eat. Without a doubt, the food was excellent!

Everyone had immense enjoyment – the evidence was the smiles on people’s faces, laughter that could be heard everywhere in the house, the enormous spread of good food…I can go on and on. We can all agree this event was “Signature Chef Wan”. Fantastico!

Happy 90th Birthday, Cik Ani Sayang.

CHUTNEY’S SNACK BAR

Piped in music.. sort of.  Hindi of course. Sounds romantic, though I don’t understand the language. But it is so soothing. The ambience is quite quaint. A little shop or restaurant that is called a “snack bar”. “CHUTNEYS SNACK BAR”, Artisanal Indian Café.

It all started when Jeannie smartphone-d (telephoned) me last evening, asking me if I wanted “puttu mayam” (not sure if I got the spelling correct) for dinner. She was at the Empire Gallery Shopping centre and had just bought me 1, yes 1 vadai; not the usual 3 that she buys; if and when she buys vadai for me.  She said the vadai was bigger than the usual size we would get at the “ordinary” Indian restaurants that can be easily spotted in most  towns. And it cost much more, too.

So, she bought a packet of putting mayam.

I was hungry by the time she got back. I went for the vadai first. It was about 1 and a half times the size of a regular vadai. The taste was somewhat different from the regular ones. I think the ingredients in it were maybe a bit different, fresh.

The vadai is deep fried in very hot oil. But this was not burnt as most others are. Maybe, the oil was fresh, not over-used. I have grown accustomed and even like eating the deep fried, dark-brown vadai. But this… this was certainly amongst the best I’ve eaten, that’s for sure.

Then, I started eating the puttu mayam.

The packet came with 5 pieces of these string hoppers, with a more than ample serving of coconut and actual gula melaka, not brown sugar. The gula melaka makes this puttu mayam so authentic. It brings back fond memories like how this was usually served years ago. The whole meal was delicious. I was so hungry that I didn’t think of taking photos of the meal and vadai. This means only one thing – we have to buy this again for sure, for me to do a full write-up and take pictures, too.

The experience I had with the vadai and puttu mayam, and the way Jeannie described this little restaurant and how the owner was pleasant and gracious, made me want to come to this restaurant and see for myself if all that Jeannie had described is as it is.

After picking Jeannie up from work, then heading home to Subang Jaya; the usual question – one that is extremely more difficult than it sounds, “What shall we have for dinner?” Usually, I would, say, “I don’t know. I leave it to you”. Jeannie then comes up with a whole list of suggestions – all of which my response is “no” (so much for leaving it to Jeannie to decide) until something I like, clicks.

But today, I knew I wanted to try out this Indian cuisine. I was curious to find out how a little Indian restaurant would “click” with the crowds of people visiting Empire Gallery, daily. When Jeannie mentioned this place for dinner, I did not say anything. I just drove – destination: Empire Gallery.

~~~~~~~~~~~

Back to us being at Chutneys Snack Bar today. We chose to sit at a corner of the room to get a panoramic view of the whole place and watch it go through its motions.

Our drinks were served soon after.

Jeannie had the saffron chai tea, and I; the mango lassi (a cool drink).

The owner was very gracious and had great rapport with his customers…existing and new. While waiting for the food to come, he served us a plate of what looked delicious..pakkora. It didn’t just look delicious, it tasted delicious, too! Jeannie found it very spicy. It was spicy, yes.

Pakkora
Already begun putting this article together. What a way to do it…while munching on a serving of pakkora.

My onion tosai

Jeannie order an onion tosai for me. It had an egg fried in it. The three chutneys (Now we know why “Chutneys Snack Bar”) that came with it were really good. The orange-y coloured chutney was very spicy, the coconut chutney which is white in colour was less spicy and the third side dish which was dal, was non-spicy.

Jeannie order – “Uthappam” – stunning presentation.

Jeannie’s Uthappam meal came with the same three side dishes.

While waiting for our dinner to be served, I saw a genuine pleasure, not only from the owner and his wife, but also from their employees. There were several employees who busied themselves by preparing and carefully serving the meals.

We tried a little bit of each other’s meal. We came to the same conclusion: yah bhojan bahut achchha tha (excellent!).

When we finished our meal and were leaving; we spoke with the owner, Isaac and his wife, Sarita; about what we saw in our short experience in Chutneys. The inviting, yet very simple decor of this restaurant, with a nice sort of chandelier, the soothing music and their genuine care to reach out to their customers, is an invitation to come back again, and again and again. Isaac said it is their passion that is infused in them that genuinely want to serve their customers.

I would recommend that when you are in the area of Empire Gallery Shopping Centre in Subang Jaya, Selangor, Malaysia; dine at Chutneys Snack Bar, an Indian Artisanal Café.

As for my weight-watching, what is that?

Working, working, working at reducing weight…to bring it down to the accepted weight range according to fitness or health “experts”. Not sure if they have a life but…just kidding. We have to anchor our belief system in all we do to get to that “order” or “common ground” which the majority agrees as common ground.

Then, this has to happen. Why? Delicious meehoon siam with sambal and potato cutlet.

Jeannie, my wife; went out with her mother (my mother-in-law, for the uninitiated😉) to this famous, super popular Makchik and Pakchik nasi lemak stall in SS18, Subang Jaya. Aunty Maryjane Atkinson, who introduced this place to us; speaks so highly about the nasi lemak from this food vendor.

I love rice, even until today though I have stopped eating rice for nearly 15 years. If nasi lemak was served to me, I will eat everything but the rice. Strong💪 will power.

This same stall also sells meehoon siam. Since Jeannie and her mother were buying packets of nasi lemak for themselves, they decided to buy meehoon siam for me.

Though this meehoon siam is not same as the legendary famous meehoon siam of the hawker who had his 3-wheeler bicycle parked in front of La Salle School, Klang; every school day in the late 1960s to the early 1970s; it is still unabashedly tasty. To top it, Jeannie asked to add in a side order – potato cutlet!

What made it difficult for me was I on most days, do not have breakfast or lunch. I have been on this regime for the last couple of months. So, yeah.. I am putting in the effort to keep my weight down.

No way was this meehoon siam going to make it through dinner. Jeannie had her fill from the nasi lemak she had before coming home. That is why I cannot provide pictures here of this awesome nasi lemak. Though I have not seen this nasi lemak myself, just the thought itself, makes me drool over it.

The meehoon siam, with its sweetish, not too spicy sambal and the potato cutlet. Yum!

The generous serving of meehoon siam came wrapped in a sort of waxed paper. Open the packet, the food is on a banana leaf. It is said that the banana leaf has healthy nutrients that enhance the food that is on it. I am not going to get into those details or question the validity of the healthy nutrients that are said to come with it. To me, the banana leaf sort of added on to the presentation of this meal.

This meehoon siam was delicious. Your first forkful enters your mouth and it sets the mood. The meehoon by itself was a little plain or bland. The generous serving of sambal complemented the noodles well. The sambal was not too spicy It was on the sweet side. Malay cuisine generally tend to be on the sweet side. This whole meal was wolfed down in no time at all. My compliments to the chef.

Guys n gals, if you are in Subang Jaya, head over to SS18 to get yourselves packets of nasi lemak and meehoon siam from this Makchik and Pakchik stall. No need for addresses or maps – the wonderful smells (aroma) from this food fills the whole area and will be able to attract you to their stall.

As for my weight-watching, what is that? Damage control – Actually, I took to the street for my 10 kilometer walk shortly after lunch. No, not due to guilt that I ate lunch. It is just that I had to compensate for eating lunch. Also, it was my routine daily walk.

Words from a 96-year old, two times Prime Minister, the second Premiership stint was at his age of 95; “If you love the food, eat a little bit, not too much”. This was in response to a question as to how he managed to stay slim. Wise words from him, who is also a medical doctor by profession.

NOTES:
1. Subang Jaya is a city in the state of Selangor, Malaysia.
2. “Makchik” is a Malay word which means “aunty”.
3. “Pakchik” is a Malay word which means “uncle”.
4. Nasi lemak and meehoon siam are favourite Malaysian local meals.

The tortoise or the Hare?

There is no such thing as “maintain” when you are working on improving yourself. Everyone else, too are working on improving themselves.

In life’s race against the clock, you either are improving or declining. I was involved in competitive swimming as a parent of an athlete swimmer. I used to hear competitive swimmers say after a race, “they maintained their times”. If taken rightly, they use that as a “dig their heels in there for a moment”, as a new minimum standard and move forward from there. Then, good.

But, many of the swimmers use their “times maintained” to be construed as they did well, at least they did not drop in times. The danger of becoming complacent, too relaxed or make excuses; can set in. Now, if they are racing only against their personal time clock, they may be able to give themselves some takeaway from there.

In competition there are two races that really go on in each race. One, you race against your personal best time clock, always. This competitor – the clock; will always race you.

The second is you race against other athlete competitors.

So, the moment you “feel comfortable” about having “maintained your time” in a race; your competitors are working hard at beating their times and beating you, their competitor. The goal for most real competitors is to race at the Olympics and World Championships.

They have to have “Kaizen” in them. Kaizen is a Japanese word for continuous improvement.

Michael Schumacher, 7 times Formula 1 World Champion, is arguably the best of all times. At his peak, he accomplished many records – having won 7 world championship titles, winning 91 races (the most number of races at that time), getting the most number of pole starts, amassing the most number of points, amongst many others. When asked at a press conference what it felt like having chalked up so many firsts, Schumacher said, “Records are meant to be broken”.

These two races can basically be applied to anyone – one, is we continue to improve ourselves. The second is we race against others in our workplace, our profession, etc. This is good as it continues to raise the bar or the new record to break. I think mankind has always been competitive by nature.

When you break that record, don’t forget to spend some time celebrating the achievement. This is “living in the present”. Don’t spend too much of time there. Otherwise, it may turn out to be “The tortise and the Hare”.

Then, back on the racetrack to start a new race to beat the latest record. We should always ask, “How can we make the best, better?”

In order for your life to be great, you must first learn to appreciate it. Don’t forget to add “having fun” in all you do. Fun helps people to relax. It is sometimes regarded as a “social lubricant”, important in adding “to one’s pleasure in life”. Fun can help reduce stress. . For children, fun is strongly related to play. Somehow, they have spontaneity and an inventive way in extracting fun from it.

Are you the tortoise or the hare?

JP

In the meantime, I am going to have Tou Foo Fah (Chinese for soymilk custard) with liquid brown sugar. A little while later…Oops! forgot to take a picture of it. “Walloped it one shot” (local way of saying, “whacked it” or “start eating and finished straight away”).

Tou Foo Fah – yummy!


Kachang Hijau dessert, anyone?

Rather cool for a Thursday afternoon. There was a bit of a shower or heavy downpour that lasted 10 minutes top.

As noon was approaching earlier on, I was still trying to figure out what to write. My ideaSketchpad 💡 had essays at various stages of completion (some with 3 or 4 words in them and that’s completion?). Here’s the thing: I’ve got to get into the grove of things, the feel for words, sentences, paragraphs, stories to flow from my thoughts to my fingers, tapping the keypad and showing up on the computer screen.

So, whatever was on my ideaSketchpad 💡was not a “Thursday or a now article” to work on. Have you ever got into a feeling like that? Opened your wardrobe, full of clothes yet don’t have anything to wear? Yeah, yeah… I know I used this line in the last article I wrote yesterday. It does drive home a point. The same goes with an artist – his studio could have lots of unfinished pieces, yet he does not know what to work on for that day.

While trying to figure out what to write; I served myself a bowl of green beans desert or as it is more commonly known as bubur kacang hijau, which Jeannie boiled yesterday. “Bubur” is the Malay word for porridge.

This is a thick gravy version, the way my mum used to make it when we were kids.

A very simple dish. It is boiled in water for er…awhile. Added in is brown sugar (healthier than white sugar), not too much though. We don’t want it to be too sweet. Coconut milk, commonly known as “santan” in Malaysia; is a main ingredient. It is added in to bring out the richness of this desert. Then, a bit of salt is added in, too. That’s it.

The way we like it is thick. Unlike the type you find as a desert in Chinese dinners, where it is very watery with hardly any coconut milk.

Other varieties include boiling sago seeds with it to add a different flavour. Some people add slices of banana or sweet potato – all this to create a different variant to the original.

As you scoop a serving of bubur kacang hijau and bring it towards your mouth; its beautiful aroma brings a smile to your face. When you eat it, the beans, together with the coconut milk and brown sugar melted in it, takes its simplicity to a whole new level – divine. 😋I’m a simpleton – easy to please.😉

In the family of this type of desert, there are also “Pulut Hitam” (Malay for glutinous rice) and “bubur kacang merah” (Malay for red bean porridge) varieties. Equally delicious.

For those who are weight watchers, it would be advisable to work it off with exercise. I will go out for my 10km brisk walk and weigh myself when I get back after my walk, everyday. I think my weighing scales aren’t exactly truthful to me. It does not want to go down to my “within normal range” or lower. It showed that I am 2kg overweight today.

We’ve also got these green peas biscuits, too:

This is greener than normal because it is pandan flavoured. Simply delicious.

These green beans / peas biscuit is more commonly linked to the state of Penang. Also, if you were to make a visit to Jonker Street, Malacca; you will find several bakeries making these biscuits, in a variety of choice, too. You can buy them as they come straight out of the oven.

It becomes really hard to keep your weight down and in check when we are spoilt for choice of food. Safe to say, the choice is unlimited. Different parts of Malaysia will prepare the same dish like the bubur kacang hijau with a twist in preparation for example.

Hey, it looks like I have penned down / Logitech MX-Keys (brand) typed an article here. When it comes to food, there is plenty to talk about.

Let us know how you like your green beans, red beans, pulut hitam in the comments section and it may come up in a future article.

Wishing all Malaysians, “Happy Malaysia Day”!

A more watery version. Lisa’s Lemony Kitchen

NOTES:

  1. Penang and Malacca are two states in Malaysia.

THE TAJ EXPERIENCE

Taj Curry House, SS12, Subang Jaya (1)

The time is 5.40pm, this wonderful Tuesday evening. The weather is quite hot but fine. Over the radio, the newscaster was saying KL (Kuala Lumpur) which is about 20 minutes away; is experiencing flash floods in Cat Road (Jalan Kuching) and certain other areas. Definitely not going to KL. We (Jeannie and I), want to avoid getting caught in flood, no matter how light or severe it is. The thought of chugging along for hours in traffic jams is a put-off.

So, as we head back home towards Subang Jaya, we will go though one of the most severe tests ever known to mankind – “What do you want for dinner?

Subang Jaya is inundated with a choice of types of food, restaurants and food joints. It’s like a snazzy woman who opens a wardrobe with hundreds or thousands(?) of dresses and cries in despair, “I have nothing to wear!”

So, while on the highway, traffic movement was fairly good – slow but moving. Jeannie and I try to have our dinner early, at around 6.00pm – 6.30pm, everyday. As we turn left and get onto the ramp into Subang Jaya; the traffic begins to build to a crawl.

Our (more like my) immediate choice is to go to the Taj Curry House, which is just ahead of us, along our route. Jeannie suggested popiah in USJ Taipan (must mention which “Taipan” as more and more townships are coming up with their own Taipan.) but that would mean flowing with the jam for another half and hour or more.

Taj Curry House it was. For good, simple Indian cuisine. Warning: Parking in that area is near horrendous! One has to be really patient and drive around the area like a headless chicken (Not that headless chickens drive😉) until you find a space.

One of the first thing that greets you as you enter the restaurant, is the wide choice of dishes. For example, they serve curry chicken, fried chicken, chicken varuval and chicken tandoori.

Jeannie and I both went for the simplest of food – roti canai. Made from flour (I think), there is an art of kneading the dough, than turning it round and round while it stretches wide. then, it is fold into four and placed on a hot plate. Roti canai is one of Laura’s (our daughter) favourite food. I like my roti canai made garing – real crisp but not to the point of it becoming flaky.

Roti canai. You can actually eat it with anything. Laura at times eats it with a bit of sugar. All sorts of choices, too – roti planta, roti, sardine, roti telur, roti pisang – the list seems almost endless.
The yellow gravy is dharl.
This is molten lava without the cinders and smoke. But guranteed to bring tears of pain…er I mean joy – it a delicious spicy, spicy hot chili sambal.
Fish curry.
The meal platter.

I decided to have a couple of vaadai for starters. Made of beans mainly.
Fried chicken, as an additional dish.

Our dinner. And limau ais (iced lime water) to go with the meal.

The roti canai is of a decent size. Most other restaurants have shrunk the size of each piece, and at the same time; increase its price. The three side dishes that come with the roti canai are delicious (yes, including the hot chili sambal).

The large onions that comes with the fried chicken, is juicy and gives a balance flavour to the fried chicken. The fried chicken is marinated and prepared well, ensuring customer satisfaction.

This is a simple meal. It was delicious, as usual. Taj Curry House has maintained has always been consistent with its standard of good food. The service has also been good. We usually sit in the air-conditioned section. This has been our “go-to” for dinner over the last few months on our way back from PJ. How much for our dinner today? US$4.45.

Should you visit Taj Curry House? You should. I am sure that you will dine there again and again to try out their whole cuisine range.

By time we were done with dinner, the Subang Jaya traffic jam had eased off quite a bit. Now, that we are back home, we bought a packet of Bombay Mix to snack on.