Restoran Taiping Lang Selangor Reviews
Restoran Taiping Lang: Home Style Hokkien and Nyonya Cuisine May 21, 2012
Taiping Lang in Hokkien dialect means people from Taiping. Taiping likewise, is a small serene town located north of Ipoh, the capital city of Perak State. A majority of the Chinese population in Northern part of Malaysia are of Fujian descents hence Hokkien dialect is commonly used as everyday form of communication. When migrant Chinese inter-marriage with local Malay population, an inter-race was formed known as the Peranakan people. Male Peranakans are known as Baba while female Peranakans are termed as Nyonya. The blend of two rich cultures gave rise to Nyonya cuisine which is distinctive and a class of its own.
Taiping Lang Restaurant serves homestyle meals that are a fusion between that of Hokkien and Nyonya which is rather typical in Malaysian Hokkien households. To me, a Malaysian Chinese, it reminded me of going back to grandma's place during festive seasons. This restaurant seemed to capture the homestyle essence really well be it in terms of interior furnishings and in terms of menu selection.
The menu selection here is unique in the sense that the 3 main menus, T, P, and L are rotated every two days. Within each T, P, and L main menus, there are another 4 subset menus; set A, B, C and D. Every subset menu consists of 3 dishes and 1 soup of the day. In the case where customers are not interested in any of the subset menus of the day, they do provide 14 other ala-carte dishes for selection.
Note translation from romanized Hokkien into English
1. Sambal Hae Bi (Sambal Dried Shrimps)
2. Kiam Chai Buey (Braised Vegetables in Tamarind and
3. Assam Ko Hae (Spicy Tamarind Prawn)
4. Assam Hu (Spicy Tamarind Fish ~ usually chub
5. Tau Yu Ba (Pork Braised in Soya Sauce and Spices)
6. Mui Chai Ba (Salted Vegetables Braised with Pork)
7. Ba Kian (Pork Spring Roll)
8. Bangkuang Cha (Stir Fry Shredded Turnip)
9. Hong Ba (Braised Pork with Mushroom and Spices)
10. Bubur Cha-Cha (Cha-Cha Porridge)
Bubur Cha-Cha is a Nyonya dessert made from a medley of diced sweets potatoes, diced yam and tapioca starch pearls boiled in coconut milk and sugar with a pinch of salt. Traditionally, bubur cha-cha is served alone either warm or chilled. At Taiping Lang restaurant, bubur cha-cha is served chilled and topped off with ice shavings, palm sugar syrup and evaporated milk.
Now then, how can one distinguish between that of Hokkien and Nyonya cuisine? The general rule of thumb is food braised in soy sauce, fermented Chinese soy bean paste (tau chu), fermented Chinese black bean (tau si), Chinese black vinegar (cho), salted/preserved vegetables or salted fish are of Hokkien origin. Food such as curry, sambal (fry chilli paste), assam (spicy tamarind paste), and cincalok (fermented baby shrimps) or contains belachan (fermented shrimp paste), coconut milk, palm sugar as well as traces of peanut sauce have a stronger Nyonya influence. Muzukashii desu ka? (Difficult?) No fuss, just ask the owner for recommendation of house specialty. Problem solved! ;P
1. A set meal for two costs about RM32
2. Ala-carte dishes costs around RM6.50 to RM10 per dish
3. Dessert costs RM3.50
No.19-01, Jalan Kenari 18B,
Bandar Puchong Jaya,
OPENING HOURS: 11.30am to 3pm and 6pm to 10pm daily
Kindly refer to www.taipinglang.com for more information.
Lastly, this restaurant was featured on Axian and Ho Chak, two popular local food shows.
Do try out the following quiz to test your understanding. Quiz: Chicken, shredded shitake mushrooms, potatoes and carrots braised in fermented soy bean paste, onion paste, garlic paste and palm sugar. Is the above a Hokkien or Nyonya dish ? :P
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