Kelantanese Ayam Percik, smoked and grilled to a rich sweetness.
FOR many Malaysians, Ramadan is when family, friends and peers of all backgrounds meet up to break fast together.
For mothers, especially, iftar and sahur mean a flurry of kitchen activities to prepare meals.
It’s also a time when many reminisce about their mothers’ cooking.
For those working in Klang Valley far from their hometowns, dishes prepared by skilled chefs many bring a taste of mum’s cooking.
At Amari Kuala Lumpur’s Citarasa Ibunda Ramadan Buffet, guests can indulge in popular Kelantan and Terengganu dishes presented by senior sous chef Haniff Muhammad.
Originally from Setiu, Terengganu, Haniff brings to the table over 27 years of culinary expertise in Malay cuisine.
One of his signature dishes is Sup Gear Box (Bone Marrow Soup), a traditional broth from Malaysia’s east coast.
Another highlight of the buffet is the Sup Tulang Rawan (Gristle Bone Soup) which is a must-try.
The soup is simmered for 13 hours, allowing a blend of spices to infuse the broth.
“In Setiu, we enjoy this soup with Roti Bengali or any type of bread,” said Haniff.
Chef Haniff’s Sup Gear Box.
The long cooking process results in a soup with a depth of flavours best enjoyed with bread dipped into it.
Another popular east coast dish is Gulai Kawah, a curry traditionally cooked in a large wok.
While beef is typically used in this dish, Haniff’s adaptation includes salmon head which has proven to be a hit in the Klang Valley.
“Most dishes with bold, intense flavours benefit from being cooked in a crater- shaped vessel as this allows the ingredients used to retain their essence.
“The fatty oils from the salmon fish head enhance the curry to create a rich savoury taste,” Haniff explained.
Also featured at the buffet is Kelantanese Ayam Percik, a grilled chicken dish.
The flavourful Gulai Kawah Telur dan Ayam.
“The Kelantan style of ayam percik has a sweeter flavour with more depth, thanks to the addition of coconut milk and a smoking technique.
“In other states like Johor and Selangor, the dish is less sweet as less coconut milk is used in them,” shared Haniff.
The chef also brought a personal touch to the buffet with his special sambal made from a recipe passed down from his mother-in-law, a talented cook from Kedah.
“She spent 20 years selling food and taught me how to make sambal that’s flavourful without being too spicy,” he said.
This style of sambal is more common in Kedah where it’s made with less heat.
While Haniff excels in Malay cuisine, Chef Syamsyul Azhar is an expert in Western dishes.
Syamsyul’s influence adds a unique touch to the Ramadan spread.
An array of authentic coastal dishes in the Ramadan spread at Amaya Food Gallery.
The buffet offers a variety of appetizers, including Kerabu Ayam Pantai Timur, Kerabu Telur Ala Thai, Kerabu Sotong Sohoon Utara, Kerabu Ikan Masin, and Salad Daging Thai Style.
For the main dishes, guests can look forward to offerings like Sotong Masak Lemak Cili Api, Udang Laut Tumis Sambal Petai, Wok-Fried Lala with Tom Yum Paste and Lemongrass, and Daging Masak Merah Kacang Hijau.
The Citarasa Ibunda Ramadan Buffet at Amaya Food Gallery, which is available from 6.30pm to 10.30pm, is priced at RM158+ per adult, and RM98+ per child (age six to 11 years old) and senior citizens. It ends on March 26.
AMAYA FOOD GALLERY, Amari Kuala Lumpur, No.3, Jalan Bangsar, KL Eco City, KL. (Tel: 03-2330 5800. Business hours: 6am to 11pm, daily.
This is the writer’s personal observation and is not an endorsement of StarMetro.
