What is the first food you think of when it comes to Melaka Food, to many it has to be the Nyonya Food. Well they are many version of Nyonya Food which have gone thru many changes i.e the true blue Nyonya and the improvised version.
We had the opportunity to try out a real home cooked Nyonya Melaka food, which have recently started to operate in Puchong which is HOUZ WARMING CAFE @ PUCHONG located at 5G, Jalan Puteri 1/6, Bandar Puteri Puchong, PUCHONG, Selangor
By the way, the owner cum chef is not a Baba Nyonya, as one might expect but she has mastered the skills of cooking Nyonya Melaka food ever since she was a very young teenager and cooked many simple yet appetizing Melaka specialities.
The design of the café is a very straight forward, no-frill café that caters mostly to office workers and families around the area.
One of the Melaka Specialities at HOUZ WARMING CAFE @ PUCHONG is the ASSAM NENAS PRAWN. Served in a clay pot, the entire dish was cooked with plentiful of quality mixed spices, some of which comes from Melaka itself. The use of salted fish adds a new dimension to this dish.
The pineapple was cooked, until it was very soft and you can taste the pineapple juices which blended to give it a natural sourish and sweet taste. The end effect, the gravy had a strong and distinctive flavour that complemented very well with the Prawns.
This is one of the daily specials from HOUZ WARMING @PUCHONG i.e. this dish is not served everyday on its standard menu. To be able to savour this dish, you probably have to drop by on the days that this dish is being offered only as a daily special set. With a generous serving of 4 medium size prawn and if you are a small eater, this serving can be eaten by 2 person.
The daily special sets come with a rice, a fried egg and a glass of honey jasmine tea for only RM13.90. Check out what is their daily special as we understand that there are more than 20 dishes on a rotating basis.
Another of the specialty dishes on the daily specials is PATONG CHICKEN CHOP. This dish is a Thai inspired dish. The chicken chop is first fried. The Thai sauce are then cooked and layered on the fried chicken chop.
This sauce is sweet, sour & spicy all at the same time but blended harmoniously. If you are familiar with the Masak 3 Rasa, it is somewhat similar but the use of the condiment here is obvious and gives you a satisfied taste.
The last daily special we tried was the BUTTERED CHICKEN CHOP, this chicken chop is first coated with batter and then deep fried. The buttery sauce which has strong curry powder and leaves fragrant are cooked with butter and cheese to give you that extra creamy sauce, which is then layered at the bottom of the chicken chop.
Taste wise, it is quite similar to the Butter Prawns taste, which we are familiar with, but with a scent of cheese flavours, and the sauce was thicker and very much more creamier.
After sampling the daily special, we had some ala-carte dishes namely the HOUSE SPECIAL SAMBAL FRIED FISH.
It is a CENCARU fish, which have been deep fried and laden with a generous amount of sambal topping. Although, I find the sambal a little too subtle and light for me, as I am used to the sambal type, which has a very strong distinctive belacan taste with a lot of dried shrimp, for this kind of sambal fish.
Next, we had the ASSAM BANDUNG SEAFOOD – this is quite similar to the Assam seafood or the Assam fish which Melaka is famous for. The differences here, is the chef had added in coconut milk to cook this dish and henceforth the dish is called with BANDUNG – remember our sirap bandung.
The use of the coconut milk makes this dish more flavourful and a little sweeter and creamier than the pure assam fish dish. You can taste the strong aroma and flavours of the seafood which have been infused into the gravy in every spoonful.
Another one of the special dishes, you can hardly find it anywhere else, is the HAKKA VINEGAR PORK. We KL people are used to the black type of VINEGAR PORK cooked with ginger, which are usually found at Bak Kut Teh stall or during confinement period of the new mothers’.
But, here is the surprise, instead of the very sourish taste; the vinegar pork is of a sweet type with a hint of spice, as we were told that, they uses a small amount of Assam and dried chillies. Once again, this dish has a light sweet taste from the raddish, a tinge of sourish and a very light spicy taste.
On top of that it uses the white vinegar instead of the black vinegar. It will take a number of spoonful to start to like this dish, as our chain of taste for this dish is the black sourish type, which we are normally associated with.
All, the above dishes are usually found in home cooking and are suitable to be eaten with white rice.
For the noodles, we had their signature PRAWN MEE, the soup was very rich broth of prawns taste. The sharpness of soup was strong, and has the oomph factor.
Lastly, we were offered the PORK NOODLES SOUP, but we just had the soup instead i.e. minus the noodles. The soup based was of the clear type. The soup was a recipe of over 30 years. They had a shop in IPOH selling pork noodles with this recipe.
So, if you have a craving for some nice Melaka food, head over to HOUZ WARMING @PUCHONG to give it a try and leave us a comment or two after your visit.