Udang lemak nenas: prawns cooked in a spicy coconut cream broth, with
"Sarawakian pineapple." The broth really is coconut cream,
mildly spicy. (I think the otak otak was spicier.) I can't help but
feel they toned down the dish. It felt like an unexciting variation on
a Thai dish.
Incidentally, peeling the prawns without a knife was a pain. Eventually
I got the technique: split them along their spines.
| The raw ingredients for my cendol dessert. The waitress brought me over
to the counter to show me as she made it. This was a basic version with
only five ingredients: green bean flour, red beans, coconut milk, ice,
and palm sugar.
| My satisfying cendol. (The beans and noodles are at the bottom.) I was
a little scared taking my chance on the ice--I didn't know where it came
from and the water in Malaysia isn't always safe to drink--but
apparently it was fine.
|
