[Penang] Dulang • Citarasa Melayu, Muntri Street

[klyeoh (Peter)]

Lunch today at 𝗗𝘂𝗹𝗮𝗻𝗴 - 𝗖𝗶𝘁𝗮𝗿𝗮𝘀𝗮 𝗠𝗲𝗹𝗮𝘆𝘂, a six-month-old Malay restaurant located inside a Cantonese district association building on Muntri Street.

Pahang-born proprietress and head chef, Fatin Ismail, has a Penang father and Terengganu mother - her cuisine encompasses regional Malay cuisines spanning from the East Coast to the North. So, one can order 𝘢𝘺𝘢𝘮 𝘱𝘦𝘳𝘤𝘪𝘬 side-by-side with 𝘵𝘦𝘮𝘱𝘰𝘺𝘢𝘬 on her well-curated menu.

Our lunch spread today:

1. Tempoyak ikan patin with daun kayu & petai - Negeri Sembilan-style spicy fermented durian with silver catfish, cassava shoots and stink-beans, topped with crisp-fried ikan bilis.
   

   

2. Ulam with sambal dip.
   

   

3. Bawal hitam masak asam pedas - black pomfret with spicy-tamarind gravy, with ladyfingers and tomatoes.
   
   

4. Ayam masak lemak cili api - chicken in spicy-coconut milk gravy.
   

   

5. Pekasam ayam - fried salt-lime-marinated chicken, with green chilis and lime.
   Note: Pekasam is usually prepared using boneless chicken pieces which has been marinated in salt, lime juice or tamarind, and ground, toasted rice grains. The pieces are usually stored in an airtight jar and refrigerated for 3 to 7 days, thus allowing it to be slightly fermented.
   

   

6. Crispy Thai-style omelette (Thai: ไข่เจียวฟูกรอบ).
   

   

Desserts

7. Pandan tiramisu.
   

   

8. Kek Batik with Sos Bandung.
   

   

9. Sago Gula Melaka.
   

   

One of the few proper restaurants in George Town that offers ethnic-Malay cuisine, besides Irama Dining, and its sister-outlets: Lagenda and The Tamarra by Irama Dining, as the Muslim restaurant world in Penang is dominated by Tamil-Muslim/Mamak cooking.

Address
Dulang • Citarasa Melayu
145, Muntri Street, 10200 George Town, Penang, Malaysia
Tel: +6017-436 8101
Opening hours: 11.30am-2.30pm, 5.30pm-10pm daily

[ernie_in_berkeley]

@klyeoh

Crispy Thai-style omelette

Say more about this? It doesn’t look like any kind of omelette I’m familiar with.

[tigerjohn]

How common is tempoyak in Malaysia? Is there another similar product with different name? I used to enjoy tempoyak when I lived in Indonesia.

[klyeoh (Peter)]

@ernie_in_berkeley

Say more about this? It doesn’t look like any kind of omelette I’m familiar with.

It’s all about textures when it comes to this genre of Thai omelette. Fatin Ismail transformed it from a thick pancake to a taller, cake-like creation.

How to Make Crispy Thai Omelette - ไข่เจียวฟูกรอบ | Thai Girl in the Kitchen

[klyeoh (Peter)]

@tigerjohn

How common is tempoyak in Malaysia? Is there another similar product with different name?

Not as common as one might expect - it’s more commonly found the central states of West Malaysia: Selangor, Negeri Sembilan and especially Pahang (Chef Fatin’s home state).

Note: the map is not to scale, as East Malaysia’s Sarawak is 2.5 times the size of Pahang, West Malaysia’s largest state.

No other labels attached to fermented durian other than tempoyak. I actually had my very taste of it when I moved to Kuala Lumpur from Singapore in 2011. Must confess that I never really developed an affinity for it.

[tigerjohn]

Thanks for the info. I’ll have to seek it out next time, maybe at Dulong. I like it in combination with other strong aromatics (sambals, spice pastes for grilled fish/meat). Places like Kalimantan and parts of Sumatra do it well. Jakarta versions haven’t been as good.