As expected…

In my previous post on this place, I said that I would go back to try their roti canai (RM1.20 each)…

…that I saw a whole lot of people ordering and eating that morning. Well, I did that last Friday and yes, as expected, it was really good. I could feel the thin crispy layers in it and it was very fragrant. At some places, it is chewy/rubbery, very hard to tear apart and it does not have that light, pleasant fragrance.

I asked for curry gravy…

…to eat that with because even though my girl likes the dhal dip here, I prefer it thick and rich, all dhal, like what they have here…

*Archive photo*

…but I have not been there for a long time so I wouldn’t know if they are still around or not.

My missus had the nasi campur, their curry fish and two of the vegetables. I went to have a look at what they had and the sambal fish…

…looked very good. However, it was ikan tongkol which I am not particularly fond of as it may have a strong fishy smell and the texture, my wife says, is like wood.

Still, I ordered a piece (RM3.50)…

…to try and I had it with my roti canai. I sure glad I did as it was very nice and I tapao-ed the remaining two pieces home for dinner. Guna’s wife said that she would go for the white tongkol which would not have the unpleasant smell and the texture would not be as coarse.

Well, if you’re wondering what vegetables my missus picked to go with her rice, she had the nangka muda (young jackfruit), masak lemak (cooked with santan/coconut milk)…

…and of course, their sambal terung (brinjal)…

…which we tried the other day and liked so much. I would say that of all the places where I have had this, theirs is my favourite and yes, I did buy the two home and their sambal telur (egg) to go with the aforementioned tongkol as well for dinner.

If you’re thinking that the brinjal is very oily, well, I would say that you are right…and the nangka muda isn’t very much different either. That is only to be expected when it comes to Malay cooking. They have a whole lot of pounded ingredients that they would have to tumis (fry in oil) to bring out the fragrance and the taste. It would not be as nice if you use less oil or worse, none at all! Now, one way to solve the problem would be to let the dish stand in a bowl till all the gravy has settled and the oil is at the top by which time, it can be poured out easily…or if you are not eating it till much later, maybe on a later day, you can put it in the fridge and easily remove the solidified oil on top before heating up and eating.

SRI PELITA CAFE (2.293579, 111.820700) is located along Lorong Kampung Datu 11, off Jalan Kampung Datu, the first shop in the block to the right of Paramount Hotel They also have a branch at Permai, at the shops in the housing area opposite the Sibu General Hospital.