The best thing that came out of being roped in for a business community talk was the discovery of a new place to eat. In a row of shophouses in SS19, Subang, there is a restaurant specializing in claypot fish head curry. I'm not a particularly avid lover of curries, though I like fish head, but this was probably one of the best I've head, I mean, had.
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| One of the tastiest fish head curries ever! |
The curry is rich and creamy and very aromatic. It does not reek of an overkill of curry powder, but rather, is sweetly fragrant from the coconut milk used as a base. The shop uses carp for their speciality, and it is very good. Not as meaty as other heads, but possibly the incidence of amonia-smells is cut down in this species. The claypot was full to the brim with fried tofu, brinjals, cabbage and ladies fingers. It really can be a meal by itself.
The other animal meat dish was the fried pork strips in preserved bean curd (lam yee). The bite-sized slices were free of veins of fat, but still moist and pretty toothsome.
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| Pork in lam yee. |
The steamed tofu was silky and soaked up the flavour of the salted vegetable and dried shrimp well.
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| Steamed tofu. |
The vegetable dish was a Malaysian favourite - kangkong (water convulvus/morning glory) in belacan (dried shrimp paste) and chili. It was piquant and fragrant, without being overpowering, and the vegetable itself was still crunchy.
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| A Malaysian institution - kangkong belacan. |
The egg with bitter gourd is another restaurant specialty. The gourds are well salted before hand to remove most of the bitterness, and lends just a bit of alkalinity to the eggs.
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| Eggs and bittergourd. |
Ah Lye Fish Head
Jalan SS19/1G
47500 Subang Jaya
Selangor.
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