Come back tomorrow…

My girl could not come home over the weekend as there was some parent-teacher association event going on in her school in the jungle for two days so we had to drive all the way on Sunday to send her her rations for the week, the remaining one for the year as the year-end holidays will start right after Friday this week.

She enjoyed the sambal terung and also the sambal tofu so very much that she asked if we could buy those for her again and of course, we headed there right away, Friday, in the hope of tapao-ing for her what she wanted but unfortunately, it was not on their menu that day. However, the nice boss, Guna, asked us to come back the next day and he gave specific instructions to the cook to cook those two dishes.

Well, since we were there, we thought we might as well have lunch and of course, we were lured by the sight of the drool-worthy sambal petai udang (stink beans with prawns)…

Sri Pelita sambal petai udang

It was so good that I simply had to buy some home for our dinner!

Being my no-meat Friday, I had their fried fish…

Sri Pelita fried fish

…and they had this very nice sambal belacan (dried prawn paste)…

Sri Pelita sambal belacan

…to go with it and on top of those, I also had their sambal egg…

Sri Pelita sambal egg

My missus had the petai and the fish too but instead of the egg, she had paku (wild jungle fern).

This time, I quickly went to pay at the counter to the handsome and friendly Indian guy there before Guna could stop me and the total came up to RM19.00, inclusive of drinks. I think what my missus had was RM7.50 and mine was RM8.50, not really cheap but petai is so expensive these days and what more to say, there were prawns in the dish and my missus said that I helped myself to a whole lot of it, definitely more than just one regular serving.

Yes, we went back the following day and my missus had their nasi campur (mixed rice) again – the sambal terung and the fried cangkuk manis and two or three pieces of their tandoori chicken, just that theirs was deep fried not cooked in the traditional stone oven nor the cauldron that I’ve seen people using at some Indian eateries in the peninsula. The total was only RM5.00, a whole lot cheaper than when we had the petai and prawns and the fish the day before.

I decided to try their other varieties of the thosai – they have a new Indian guy…

Sri Pelita roti canai/murtabak/ thosai stall

…making that and the roti canai and murtabak and yes, he’s very nice and friendly too.

I loved the ghee thosai (RM3.00)…

Sri Pelita ghee thosai

…that had the added fragrance of the ghee whereas the onion thosai (RM3.00)…

Sri Pelita onion thosai 1

…was like regular thosai with bits of chopped Bombay onions in it…

Sri Pelita onion thosai 2

I enjoyed both of them especially with the dips that they gave me – the chutney, the nasi lemak sambal and the dhal dip…

Sri Pelita chutney, sambal and dhal dip

Yes, we got what we wanted for my girl – the sambal terung

Sri Pelita sambal terung

…and the sambal tofu

Sri Pelita sambal tofu

…and of course, she was delighted to get the good news that we would be coming the following day with those in hand.

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.

Author: suituapui

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

10 thoughts on “Come back tomorrow…”

  1. I see you are a fan of sambal since for your meal, you ate 3 types of sambal – petai, fish and egg with your rice. Was your rice enough for these 3 sambal? I would need a lot of rice to go with so much sambal.

    The sambal was to go with the main ingredient in the dish, not that much though I did mix with the rice and eat too and actually I asked for half of the usual serving of rice, didn’t want so much.

  2. that spoonful of oil swimming with the eggplant :O

    That’s the thing with Malay cooking, they need the oil to “tumis” all the ingredients. Very easy, just tilt the container lightly and all the oil will flow out. The sambal does not flow as easily so it will stay put. Chinese cooking, you will have to let it sit in the fridge and the fat will solidify and you can then remove it, cannot pour like that – all the gravy will flow out as well and you will not have any left.

  3. I would love the brinjal too.

    It’s the sambal that is a cut above the rest, nicer than all that I’ve tried around here.

  4. My mum same with you, like thosai, hehe…

    …and my girl too. Well, she can’t eat roti canai or murtabak, anyway – not gluten free.

  5. I like the sambal tofu. The fried fish looks good too, and the thosai looks perfectly made.

    All is good here, we do enjoy dropping by, just that I shouldn’t do it too often lest I will not have anything to blog about. πŸ˜€

  6. Yes, school holidays soon! No more driving far far for the next month or so! This morning I took a piece of tosai and capati for my first meal of the day… and till now 5.26pm, I am still full!

    What? Oh my! But yes, it was very filling – I had the two pieces and by evening, I was still full too. Had dinner quite late that night – tomorrow’s post.

  7. I love sambal terung and sambal tofu too! I never miss these if I see them at the nasi campur stall, always scooping large helpings hee..hee..

    I think I did that too that day and my missus was stunned when she saw it. πŸ˜›

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