Nasi Kandar Line Clear, Penang Int'l Airport

Last day in Penang. Before flying back to Jakarta via Kuala Lumpur, my colleague and I stopped by for an early lunch at Nasi Kandar Line Clear at the Penang International Airport.

Roti Canai - RM 4.50

Nasi Briyani with lamb and green beans- RM 12.00

Teh Tarik - RM 2.20

All prices are inclusive of 6% GST.

Current currency:

1 Ringgit Malaysia = Rp. 2.989

1 USD = RM 4.50

Location:
Penang International Airport Bayan Lepas,
Lapangan Terbang Antarabangsa Bayan Lepas,
11900 Bayan Lepas, Pulau Pinang, Malaysia

Pasembur, Gurney Drive Hawker Centre, Penang

After the dinner at Teochew Chendul in Gurney Plaza, Chen and I walked to the Gurney Drive Hawker Centre which located just beside the Gurney Plaza.

We saw a lot of interesting stalls.

And we ended up at this Pasembur stall.

Pasembur is Malaysian rojak which is similar to Indian rojak in Singapore.

It consist of potato, fried beancurd, crab stick, fish cake, prawn cucur, etc.

Chen is picking what we want on our plate of Pasembur.

The Indian seller.

Pasembur served with shreded cucumber and red sweet spicy sauce.

Location:
Gurney Drive Hawker Centre
172, Solok Gurney 1,
Pulau Tikus, 10250 Jelutong
Pulau Pinang
Opening Hours: 11 am - 1 am

Colours of India at Signatures, Hotel Indonesia Kempinski Jakarta, 2-17 October 2014

In anticipation of Diwali - India's biggest and brightest festival. Hotel Indonesia Kempinski's Signatures Restaurant is offering flavourful Indian buffet from 2 to 17 October 2014 prepared exclusively by Chef Ashwani Kumar Singh, the chef de cuisine at Kempinski Ambience Hotel, Delhi, India.

The opening of "Colours of India"
by Mr Gurjit Singh - India Ambassador to Indonesia.

Hotel Kempinski Indonesia Jakarta will also organize an exciting and charitable raffle during the promotion. Guests are solicited to purchase an Indian souvenir at Rp 100,000 each. These envelopes are filled with various vouchers to win. The grand prize is a one-night stay at the Presidential Suite valued at almost Rp 200 million! Hotel Indonesia Kempinski management will double the fund raised by the program. The fund will be used to give a one-month scholarship to every single student of SD Pembangunan Masyarakat in Gunung Sahari, whose parents are mostly housemaids and construction workers.

For the whole period, Signatures Restaurant will be decorated with colourful Indian ambiance featuring traditional dance performance on 4, 5, 11 and 12 October 2014. During those dates, the chef will also hold a live cooking demo. For the weekenders, the hotel’s KempinskiSPA will have a spa package that includes a yoga class.

Chef Ashwani Kumar Singh

Chef de Cuisine at Kempinski Ambience Hotel, Delhi, India. 

Chef Singh is an award winning experienced Chef with more than 16 years of Indian cuisine under his belt. Chef Singh draws his inspiration from the richness of Indian regions from Northern Tandoori to Eastern seeds and spices and Southern Biryani dishes.

Pachdi (Pickle)

Chilli Pickle

Dal Masala.

Dhoodia Paneer

Pan-seared stuffed cottage cheese.

Aloo Imliwale

Baby potatoes in tamarind chutney.

Gajar Ka Halwa
Carrot with nuts.

Amrithsari Macchi

Fried fish.

Galawat Ke Kebab
Melt and mouth kebab lamb.

Hing Jeera Aloo

Potatoes spiced with cumin.

 Badami Shorba - Almond soup (left)

Paya Ras - Lamb knuckles soup (right)

Tandoori Prawn

BBQ prawn.

Pomfret Hara Masala

BBQ fish in green herbs.

Malai Kofta

Vegetarian balls in cashew gravy.

Murgh Pasanda

Chicken cooked in rich gravy.

Roganjosh

Lamb curry flavoured with fennel and dried ginger.

Tawa Batter

Quail fried in dry fruit and coconut masala.

Gulab Kheer

Rose flavoured rice pudding.

Tarik Tea 

All prices subjected to tax and service charge. 

Current currency:
1 USD = Rp. 12.150

Prices:
Lunch buffet IDR 248,000 ++
Dinner buffet IDR 268,000 ++
(includes all food and beverages)

Brunch buffet IDR 338.000++
(includes all food and beverages)

Location:
Signatures Restaurant
Hotel Indonesia Kempinski Jakarta
Jl. MH. Thamrin Kav. 1
Central Jakarta
Tel: 23583800

"Tantalizing Chicken Curry with Prata Bread" Cooking Class at Pullman Jakarta Central Park

Next month, I supposed to go to India for a 5 days training but too bad, I had to cancel it because of a silly dilemma. Of course, I'm a bit upset because India is a country on "my countries list" that I want to visit in my life.  So, when I received an Indian cooking class invitation from Pullman  Jakarta Central Park Hotel last week, it really cheered me up. Although I can not go to India yet but at least, I can learn how to cook Indian food.

The cooking class.

The purpose of Pullman Jakarta Central Park to make this event is to introduce Mr. Sunardi Song, the new Director of Food and Beverages and also to promote the Indian Food at Collage in March and April 2013.

Chef de Partie, Ranjit Debnath from Kalkota, has been working at Pullman Jakarta Central Park for five months. He taught step by step how to make “Tantalizing Chicken Curry with Prata Bread” to the cooking class participants.

It was a hands on cooking class. I was in a team with Prawnche. We cooked together the Chicken Curry but for the Prata Bread, we made it by ourselves. I had so much fun during this cooking class :)

Here's how to make the Chicken Curry:

The Chicken Curry spices.

Ingredients:

- 800 gram chicken, boneless, cut into 8 pieces

- 100 ml vegetable oil

- 2 bay leaves (tej patta)

- 6 pcs. green cardamom (choti elaichi)

- 6 pcs. cloves (laung)

- 1tbs. onion paste

- 1 tsp. ginger (adrak) paste

-  2 tsp. garlic (lasan) paste

- 1 tsp. coriander (dhaniya) powder

- 75 gr cashew nut (kaju) paste

- 200 gram yoghurt (dahi)

- 1/2 tsp. white pepper (safed mirch) powder

- 1 tbs. red tomato paste

- 2 tsp. oregano leaves

- 150 ml cream

- 2 tbs. ghee

- salt to taste

- some water

Method:

- Heat the oil and ghee in a heavy-bottomed pan, add cardamom, cloves and bay leaves, then ginger paste and garlic paste. Saute until the cardamoms change color.

- add the chicken, sprinkle salt and pepper.

- add coriander powder, tomato paste, oregano, yogurt, cashew nut paste, cream and water. 

- cook and bring it to boil, reduce heat and simmer until the chicken becomes tender.

- serve hot and accompanied with Indian bread (i.e: Prata bread)

Prata Bread

Ingredients:
- 250 gram whole-wheat flour.
- 4 gram salt
- 15 ml vegetable oil
- 125 water
- butter for greasing the pan

Method:

- sift the flour and salt together. Mix in the oil and water, knead to make a soft dough. Cover with a moist cloth and keep aside for 30 minutes.

- divide the dough equally into 5 balls and dust with flour.

- heat the pan and grease it with butter

- flatten the balls and roll each out to an 8" disc. Place the discs on a greased tray.

- put it into the greased pan.

- fry until it becomes golden.

- serve hot.

My cooking result :)

Location:
COLLAGE
Pullman Jakarta Central Park Hotel
Podomoro City
Jl. Let. Jend S Parman Kav 28
West Jakarta
Tel: (+62 21)29200088

Related posts:
- Collage at Pullman Jakarta Central Park
- Ramadan Delight at Pullman Jakarta Central Park Hotel 
- Yee Shang at Pullman Jakarta Central Park Hotel 
- Italian Menu at Pullman Jakarta Central Park Hotel

Komala's Indian Restaurant

My Indian colleagues have mentioned many times about how good is the Indian food at Komala Restaurant. They even want to bring me to this restaurant but never got the chance. Finally, I managed to try the food in this restaurant when I was hanging out with several food bloggers.

A simple modern decoration in the restaurant that doesn't really make you feel like in an Indian restaurant. 

Vegetable Samosa (3 pcs) - Rp. 22.272

I like this fried triangular Indian puff made out of potato & vegetables, served with mint chutney.

 Briyani Plate - Rp. 49.545

Fine saffron coloured rice mixed with vegetables & spices served with chana masala, raitha & pappadam. It's actually quite spicy for me but I enjoyed trying this Briyani Plate.

Masala Dosai - Rp. 39.545

 Filled with mashed potato served with sambar & two chutneys.

 Butter Milk - Rp. 23.636

Lemonade - Rp. 14.545

Mango Lassi - Rp. 25.454
I like the Mango Lassi although it tasted more like thick puree of Mango.

Masala Tea - Rp. 23.636

Royal Falloda - Rp. 32.727

Traditional cold dessert or beverage in South Asia made primarily by mixing rose syrup with ice cream, vermicelli, jelly & almond. Not my kind of dessert, too sweet!

All prices are subjected to 10% PB1 tax.

Current currency: 1 USD = Rp. 9.650

Location:
Komala's Restaurant
Sarinah Building
Jl. MH. Thamrin
Jakarta Pusat

Disclaimer: The review and opinion expressed here are purely according to my personal taste. There's a possibility that the taste of the food might change later on, which could affect the review and opinion here. I also affirm that no monetary or non-monetary compensation has been received from this restaurant for writing this review.