The dish of pecel lele hails from Indonesia and has been a mainstay here among the Malay population. But something tells me its not the easiest dish in the world to cook. Having to deal with a fish with strong bones yet come out with a crispy and crackling skin with soft tender meat must need special attention. Ann & Dila (sisters or mother and daughter?) serve their fish in this manner. Combined with an addictive and spicy sambal, its trully a 1-2 knockout punch!
They do serve a chicken variation and a few other dishes, but I would recommend nothing but this! The only downer is I'm not a fan of plain steamed vegetables :p Restoran Pecel Lele Ann & Dila is located in the vicinity of Perhentian Kajang, midway between Kajang and Universiti Kebangsaan Malaysia (UKM).
3 comments:
oh this catfish heh
i been eating it since i RA in FST cade, not bad leh...
but in here in uk n ireland the catfish is other catfish with misai one, if make into fish and chips also nice...in deep fry filet though not in whole fish body
hehe
oh ya! ulam! u forgot to mention bout ulam...saw that in the picture, the sambal looks yummmy!
One of my favorite food. Nice article. =)
CW : Ulam? It was more like few strands of steamed vegetables ny la.. Haha.. Ooo.. how much is catfish n chips in UK? U tried b4?
SPK : Haha, thanks:) Yea, it taste good!
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