This was long overdue. When my brother was home from Auckland, New Zealand, I took him here for lunch and my girl saw the photographs that her mum shared with her on whatsapp (yes, she has a smartphone, not me) and that triggered her craving for what she loves a lot here – the very delightful Indian butter chicken (RM18.00 plus RM2.00 for the switch to biryani rice)…
We had been caught up with this and that on the weekends she was home including the long Good Friday/Easter Monday weekend and also the one-week school break around the end of March so we never got round to it until last Saturday and of course, she ordered what she wanted.
The mum, as always, had the Indonesian kalio ayam (RM14.50)…
…and she requested for it to be extra extra spicy and yes, it most certainly was, much to her delight and very much to her liking.
On my part, I would prefer the spiciness to be toned down a little so as to be able to enjoy the very nice Indonesian curry taste in the dish without it being drowned out by all that spiciness…but of course, she’s not me. After all, it is scientifically proven that unlike poles attract, right? LOL!!!
I had the ikan sumbat (RM18.00)…
…that day, something I had not had for a while now and yes, though the ikan kembong was kind of small, they managed to take all the bones out and stuff the meat back inside with whatever ingredients added – I think I saw what appeared to me like grated coconut…
…and there was this kerabu…
by the side and yes, I did enjoy my order especially the baked and peeled skinless brinjal with the lovely sauce…
…on top. It was thick and nutty, something like satay sauce, maybe even a little nicer, but I could not see any of the crushed peanut in it and all the while, I was wishing they had given a lot more than that so that I could enjoy it with the rice and everything else. As in the case of the nasi ulam that I cooked the other day, I thought on the whole, the dish was quite dry and I would love a bit of sauce, sambal or gravy and in the end, I helped myself to a bit of what was in my missus’ kalio ayam and my girl’s butter chicken.
Incidentally, if anyone is thinking of going for those dishes on their Indian menu, you’d better hurry because towards the end of this month, that tall and handsome authentic Indian chef will be going home and he will not be back till after Hari Raya – that will be sometime in June, I guess.
In the meantime, all those on their Indonesian menu will be available as usual…and I did hear that the guy has taught the Indonesian chef to cook the biryani rice and the mutton curry and what not so those would also be available but not their tandoori chicken nor their butter chicken (as he uses the tandoori chicken to cook the curry) or the rotis or anything cooked using the traditional oven.
CAFE IND (2.290813, 111.829294) is located along Laichee Lane, right behind one block of shops facing the main road (Jalan Kampung Nyabor) where the Bank Simpanan Nasional, Sibu branch (2.290561, 111.829071), is located.
...STILL CRAZY AFTER ALL THESE YEARS! 
I’m similar as your missus. I like everything extra spicy. William will complain that his tongue will get numb and he won’t be able to taste anything but I don’t really care as I like my food extra spicy. Haha.
It’s confirmed then, unlike poles attract. Anything that is extra spicy,she will say it’s nice. So you like it hot too, like my missus – just like the hubbies. Hawt!!! LOL!!!
Eh your brother is in NZ ah, now only I know. Btw the ikan sumbat looks interesting. I really hate fish that has too many bones!
Yes, he left home to study there after secondary school and has been there since. You will not have a problem with the fish in this dish then – bone-free.
Ikan sumbat looks interesting and nice as I love kembong fish. Just curious to know how they manage to get the bones out of the fish. That doesn’t sound easy, eh. Anything that is too spicy is not for me.
I haven’t the slightest clue. I hear the fish must be very fresh – the frozen ones at places like CCK cannot be used as the skin will tear. I am sure you cannot tolerate even half of the level of spiciness my missus enjoys, she loves it hot.
That was butter chicken? So red!
I think I would enjoy the ikan sumbat. Fish is always my first choice.
The chef uses the tandoori chicken to cook the dish and you know the colour of tandoori chicken, don’t you? It’s red in colour…and you get the added fragrance and taste of the tandoori chicken in the curry.
The ikan sumbat is good just that I prefer dishes with sauce or gravy.
now you’ve triggered my cravings too! the kerabu looks good – something that took effort to prepare, vs just a few mixed salad leaves that other places serve!
Yes, I sure would prefer the kerabu to just a few leaves of lettuce.
I salute your missus. She has a tongue of steel. Though I love chilies, if it is too hot, I cannot stand it. Tears will come out of my eyes. LOL!
YOU??? Oh me oh my!!! I am so so so disappointed in you! I thought coming from the east coast, you would not enjoy anything not up to your level of spiciness.
In my younger days, I used to rinse my mum’s curry chicken in water before eating – could not eat anything spicy but now, I am well-trained already. I can take really hot stuff but I would not like it so hot till it completely drowns out its taste.