Main - Food - Enjoying special dishes this Ramadan @ Tue Sep 07 2010

Enjoying special dishes this Ramadan

By Helen Ong

Lots of fresh ulam... a staple at most buffets.

GEORGE TOWN, Sept 7 — There have been many comments made about wastage in buffets, and whilst I agree with most of them generally, I do see their necessity, especially when it comes to breaking fast for our Muslim friends this holy month of Ramadan.

Apart from a large choice of nourishing dates, sweet Air Bandung, gentle Bubur Lambur and plenty of ulams (salads) with condiments to break fast with, the kind of variety and spread offered would be difficult to achieve at home. Even if one were inclined to cook it, it would certainly not be doable every day, particularly for families with working parents. Buffets make it easier for the outlet to cope, especially those with serving staff shortage.

Enjoy the sea breeze at the Tg Bungah Beach Hotel’s Terrace Cafe.

Meal times have always been an important time to unite everyone, and buffets allow them to dine en famille. It is also a wonderful opportunity for people of all cultures and races, Muslims and non-Muslims, to feast together on some delicious and unique dishes, many of which only appear at this time of year. Most are quite reasonably-priced, and many offer group or credit card discounts.

In Penang, most of the Buka Puasa buffets appear to be concentrated in town, where it is easier for most to gather after work, although the Tanjung Bungah Beach Hotel’s semi-alfresco Terrace Café is one where you can enjoy the sea breeze whilst tucking into the six different types of Ikan Bakar (grilled fish) available. They are marinated with a delicious rempah and served with various sambals and condiments.

Tuck into six types of marinated Ikan Bakar at Tg Bungah Beach Hotel’s Terrace Cafe.

Chef Dan from Gurney Hotel tells me that they have over 100 items in their buffet, from local favourites and traditional kampung Malay dishes to Middle Eastern dishes like hummus, lamb tagine, couscous and shawarmas, lamb or chicken served in pitta bread with a good dollop of garlic mayonnaise and fresh vegetables.

At Traders Hotel’s “Buka Puasa Balik Kampung Buffet”, their pasembur and yellow Nasi Bujari is cooked using an old family recipe which Chef de Partie Muneer apparently commandeered from his mother. This dish, originally from Uzbekistan, is proving very popular with their patrons, probably because it has been adapted to suit our local tastes with the use of more herbs and spices, and the rice is served separate from the mutton.

Their ice-cold milky Air Khatira from Johore, made with khatira, a kind of jelly, little black Kembang Semangkok seeds and fresh basil leaves, is cooling and refreshing for the body after a day of fasting.

If you want a truly local feas,t then the Sunway Hotel in George Town will be the place to head for, as Chef Shafiq aims to give you a spread of delicious offerings, including his Rendang Tok. The dry beef curry, originally from Perak, is cooked in typical Malay style, with plenty of herbs and spices.

Dates galore... a great way to break fast.

“Malay food must include onions, garlic, ginger, galangal and serai,” he insisted, “but to give it more oomph, I have added candlenut (buah keras) and blended dry chillies.” None of his dishes, he added, use ready-made chilli boh.

On the other side of town, there’s Eastin Hotel’s Swez Brasserie which offers lemang, kampung-style jelatah and a host of other Malay dishes. “There are more than 150 dishes to be savoured,” said Mary Ann Harris, hotel manager. And you’ll be able to enjoy them all to the sound of relaxing traditional gamelan music.

Tanjung Bungah Beach Hotel

505 Jalan Tanjung Bungah, 11200 Penang

Tel: (604) 890 8808 / Fax: (604) 890 8333

www.tanjungbungahbeachhotel.com / Email: beach@po.jaring.my

The Gurney Resort Hotel & Residences

18 Persiaran Gurney, 10250 Penang

Tel: (604) 370 7000 / Fax: (604) 370 5000

www.gurney-hotel.com.my / Email: gurneyhotel@myjaring.net

Traders Hotel Penang