Favourites from mother’s kitchen

HAVING been around for 30 years is a testament to Pangkor Village Seafood’s popularity.

Its seafood fare - Pangkor Fish Head Curry in particular - is sought-after by seafood lovers.

In fact, its garoupa fish head in fiery red sauce, accompanied by okra, brinjal and tofu pok, was the outlet’s sole highlight in its early years of operation.

“We moved to various locations in the first 20 years of our business.

“When we finally bought our own corner shoplot in Taman Megah, we settled down and expanded our menu, introducing a variety of seafood based on our customers’ requests,” Christine Tan said.

With a hint of pride in her voice, Tan said it was her mother’s recipes that had managed to win the customers’ hearts.

“Every dish is a special creation of my mum,” the 30-year-old said.

Although Tan and her three siblings have taken over from their retired parents, the folk’s culinary legacy lives on in the kitchen.

“Our hometown is Pangkor - hence the restaurant’s name - and my dad was a fisherman. He knows exactly how to choose the freshest fish and crustaceans,” Tan said.

However, the outlet does not source its seafood from Pulau Pangkor.

“The local supply is insufficient, so we have to get the fish heads and crabs from Indonesia,” Tan said.

Besides the normal meat crab, the other crab at the outlet would raise many eyebrows with its unusual name; pondan crab.

According to Tan, the peculiar name is due to the crustacean being capture during the shell-changing period.

“Under the hard shell lies delicious crab roes, while the meat is firm and sweet,” she said.

Flavourful sauce or condiments would mar the natural taste of the crab, so the outlet only offers this crab steamed with a dash of rice wine.

The meat crab, on the other hand, are prepared in various styles such as Kam Hiong, Hot & Spicy, Sweet & Sour, with Marmite, Wet Butter, Salted Egg and Roasted on Rocks.

The Salted Egg Crab is coated with sandy egg yolk and chopped spring onions.

Kam Hiong La La - fried clams with curry leaves, dried shrimps and chili padi, was another seafood dish we savoured.

“We check the bags of clams and throw away the dead ones. After that, we open and wash them one by one to make sure that there is no sand inside.

If one feels that there is still not enough seafood on the table, the firm and springy Seafood Beancurd is another option.

“We blend prawns, squid and fish into a paste, then add spring onions, cubed carrots, and soya bean milk.

“After steaming the paste, we cut the beancurd into square pieces and fry them upon orders,” Tan said.

The outlet also serves chicken, prawns, mantis prawns, squid, deer meat, vegetable, omelette and fried bihun.

The thick, dark sauce coating the Honey Chicken was concocted using Marmite and honey, lending extra flavours to the chicken marinated with soy sauce, oyster sauce, pepper, sugar and sesame oil.

And a glass of iced Honey Lemon was perfect to wash down the hearty meal.

PANGKOR VILLAGE SEAFOOD, No. 59, Jalan SS24/8, Taman Megah, 47301 Petaling Jaya, Selangor. (Tel: 03-7803 6577). Business hours: noon to 3pm, 6pm to 11pm. Closed on Tuesdays. Pork-free.

This is the writer’s personal observation and does not reflect Star Metro’s opinion.

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