Belanga at The Empire Shopping Gallery
The Empire Shopping Gallery located at Subang Jaya was my next stop and I was to meet up with Zarina and her husband for a meal. Belanga was picked as we wanted to try out the Kelantanese cuisine. The place was simple and decorated with sophisticated “belanga” or cooking pots made out of clay. The space was also filled a marching of beautiful white painted chairs and the walls were filled with dark brown wooden paneling and luxurious crafted ‘songket”. They were so noticeable and were truly gorgeous.
Sardine Rolls Recipe
1/2tin Sardines in Tomato
3cloves Garlic (minced)
2nos Shallot (sliced)
10gm Bird Eye Chilli (minced))
10gm Dry Chilli (soaked and minced)
200ml Cooking OIl
Salt & Sugar to taste
2nos Egg (whisked)
1. Heat up the wok with 1 tbsp of cooking oil and stir in the garlic, onion and chillies.
2. Fry till fragrant.
3. Add in the sardines and cook it at slow heat till dry.
4. Trim the sides of the sliced bread. Fill it with a tablespoon of the cooked sardines and roll it.
5. Continue the same procedure with the rest of the sliced bread.
6. Heat up the wok and pour in the cooking oil for deep frying.
7. Dip the bread rolls into the egg and deep fried them till golden brown.
8. Serve them warm.
We arrived on time as planned and we were seated at a quiet corner. The order was made soon after some negotiation between us. The drinks did not take too long to arrive. The Lemongrass drink was truly refreshing and lemony light. It was not too overpowered with flavor but a hint of kaffir leaves accelerated the drink with a bursting of aroma. As for the Nunsatara Ice Blended, it was truly a surprised. It was delicious. We preferred to have the frosty ice melted chilled and sipping into the coffee was a truly sensation. The accompanied bubbly encapsulated coffee syrup that just simple burst in my mouth was a surprising experience. It was really excellent, this drink was very well constructed and definitely a must have. We also tasted Bandrex, a strong healthy ginger extract juice spiked with cinnamon powder and a crushed of fresh peppermint leaves. It was strong in taste but refreshing for my liking.
Zarina requested a Nasi Tumpang for a try as it looked rather unique and elegant cone –shaped banana leaf over brown paper wrapper. When the package was opened it was a great gorgeous surprise. It contained layer after layer of soft compact rice sandwiched over delicious fish floss, fish curry, eggs and anchovy chilli sauce. It was rather uniquely different, smart and delicious.
A portion of warm deep fried sardine roll was left on the table for us to sample. It was crisp and it was compacted with tasty fillings. Dipping it into the accompanied chilli sauce is a must. Then my plate of Nasi Kerabu with Ayam Perchik arrived elegantly with yellow turmeric rice topped over with luscious brown gravy, accompanied with finely sliced raw vegetables, keropok (fish crackers) and half slice of hard boiled salted egg. The whole perfectly grilled chicken tight marinated with turmeric, turmeric and chilli was served separately drenched with tasty Perchik sauce. It was terrific. Beside the chicken you can have the Nasi Kerabu with either Grilled Beef Tenderloin or grilled fish.