What she wanted…

We did not go any place special last weekend, just here again for lunch because my girl wanted their bitter gourd…

Nice House bitter gourd

…that we had the last time around.

Yes, it was very nicely done, not overcooked till it was too soft and not undercooked so it was hard. I do not mind the bitter taste of the vegetable but I really wonder how they could get it to be not bitter at all – yes, it still had that green bitter gourd taste but it was not even a little bit bitter…and I was also wondering why they do not fry it with salted egg here – they do that at most other restaurants around town.

My girl also wanted their plum sauce chicken…

Nice House plum sauce chciken

– one of their signature dishes. Basically, it’s just fried chicken coated with the thick sweet and sour plum sauce.

I ordered the honey prawn balls…

Nice House honey prawn balls

…as well, one of my favourites here and also their own-made tofu…

Nice House own-made tofu

…both of which we truly enjoyed as well.

We all had their fresh own-made sour sop drink but I did not really like it as they added sugar syrup and a tad too much of it at that.

All in all, the bill came up to a little over RM60.00 so I guess minus the drinks and the rice for three, the food would be just around RM50.00, not all that cheap but it was okay.

I don’t know if we were too early but it was already noon and there were only a few tables that day. Normally, this place would be overflowing with people but it did look kind of quiet. Maybe the bad economy and the escalating prices of everything are finally taking its toll on people in general?

NICE HOUSE RESTAURANTΒ (2.29201,111.82739) is located in the vicinity of the Tunku Osman shops, opposite Rejang Bookstore.

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Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

15 thoughts on “What she wanted…”

  1. Prawns dish is not cheap so I think the price is ok at over RM60 for 4 dishes.

    I wonder what these that they call “prawn balls” are. Shell removed, a lot easier to eat and still whole prawns, not mashed and made into balls like fish balls…and they’re very nice and much cheaper than regular prawns. Have not seen anything like this in the supermarkets – would not mind buying.

    Elsewhere, it would be cheaper if I order servings for 2 but here, the servings are small…even for 3. It was just nice for us so I cannot imagine if I had asked for 2, maybe not enough to go round.

    1. I believe those prawn balls in your photo are whole prawns deshelled and deveined coated in some sort of batter and deep fried with a bit of sauce poured over them later. They are called balls because the end result looks like a ball with the light coating of batter. I don’t think they are processed like those fish balls, right?

      No, they are not. I’ve noticed that they seem a little bit cheaper than the regular prawns, shell and all – I wonder why…or maybe that’s just my imagination.

  2. My kind of comfort food. Love them heaps.

    I like how everything is very mild and light here, no msg and salt overdose. People used to those things may even say that the food here is kind of bland. We love it this way!

  3. I love everything except the bitter gourd as i don’t take it, hehe…

    Hats off to those who blend the vegetable and drink the juice…in the name of maintaining good health!

  4. All looks good! Not too pricey too.. the bitterness of the bitter gourd.. I normally will slice them, put salt over there, soak for awhile and then squeeze out the greenish fluid.. that might lessen the bitterness. πŸ™‚

    I’ve heard of people doing that. Others tell you to look for the broad ridges, not bitter.

  5. I’ve not yet grown a fondness for bitter gourd.

    It’s not bitter anymore these days, I wonder if the health benefits still remain now that it is kind of different. I do like it a bit bitter, just a bit.

  6. The chicken looks great! I had chicken tonight for supper, I broiled a chicken leg with lemon pepper seasoning, it was delicious. πŸ™‚

    Yes, lemon pepper makes great seasoning. We do that too when roasting chicken things or whole.

  7. I guess you are correct. The prices of commodities made people to eat less at restaurants. I am pretty sure that many of these restaurants will close down as the number of their patrons drop.

    Yes, only the strong will survive but so far so good, have not heard of any closing their doors yet.

  8. ooo, i wanna try that interestingly cooked bitter gourd. when i was a kid, i hated bitter gourd and i refused to eat it. but i’m older and wiser now, and i don’t mind the bitter flavour. and it’s really good for health! πŸ™‚

    I like the bitter flavour but these days, it is not bitter anymore, not even a bit, most of the time. 😦

  9. Bittergourd is my favourite. I love what ever way it is prepared.

    For a place with such ‘clean’ flavoured food (no msg), why did they add so much syrup sugar into your drink? They shud reduce that as well to keep in line with their healthier approach.

    There is msg in the food, just that they do go low on it and salt too so you do not get an overdose like at most Chinese places here and the dishes are kind of mild and light tasting which is to our liking. I dunno why there was so much sugar in the durian belanda drink, maybe others like it that way to balance to sour taste of the fruit – the next time I order that, I will just tell them, no sugar, please.

  10. All the dishes look like what I would order. I love bittergourd done that way!

    Nice with salted egg too. Another popular way of cooking would be with a bit of fermented beans.

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