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| GLOSSARY
OF SIGNATURE DISHES |
Curry Devil Roasted
chicken, pork and sausage cooked in a mustard-hot vinegarish base with
potatoes, cucumbers, carrots and cabbage.
Curry Captain Chicken and potatoes
cooked in a hot, spicy lime juice gravy.
Pork Vindaloo A
sharp, spicy curry with cummin, turmeric, garlic, ginger, chillies, onions and
vinegar.
Beef Smoore Beef
and potatoes stewed in a gravy of onions, garlic, ginger, black pepper, vinegar
and black sauce.
Beef Bamiah Beef
and long beans cooked in a hot and sour gravy.
Fish Singang Fish
cooked in a hot tamarind-based gravy with fragrant lime leaves.
Feng A
traditional pork offal curry usually enjoyed during the Christmas season.
Babi Pong Teh A
traditional Nonya dish of pork and bamboo shoots stewed in a taucheo–based
gravy.
Nangka Lemak Young
jackfruit stewed in a spicy coconut milk gravy.
Prawn Assam Pedas
Prawns
cooked in a hot, tamarind-based gravy with pineapple.
Hong Bak Pork
stewed in onions, garlic, coriander, peanut brittle and gula melaka.
Ayam Tumis Assam Chicken
and white radish stewed in a hot, tamarind-based gravy flavoured with torch
ginger bud.
Pork Salad Stewed
pork slices tossed in a salad of cucumber, onions, taupok, pineapple and lime
juice.
Sambal Jawa Prawns,
tempe and taukwa cooked in a spicy coconut milk and tamarind base.
Snakegourd Kurmah Snakegourd
stuffed with minced meat cooked in a yoghurt-based kurmah gravy.
Savoury Rice with Lentils Buttered
rice flavoured with onions, ginger, garlic, turmeric and fish curry spices and
cooked with mixed vegetables and yellow lentils (dhall). |
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