COCONUTS HOT SPOT — With a name like Proud Janny, it’s not surprising that dishes served here are prepared with utmost care and pride.
In fact, that’s the mantra of Chef Ryan Khang, who is still on a culinary high after their participation in the recent Agrobazaar Singapore in August. In that event, Chef Ryan and his team helped develop a menu of fruit-based dishes which they are eager to share with folks here.
As the Agrobazaar was focused on promoting Malaysian fruits, it is perfectly apt to come up with dishes featuring the best of Malaysian fruits and other agro produce.
Some of the dishes created by Chef Ryan and his team were even served to both the Prime Ministers of Malaysia and Singapore during the event!
The use of local fruits certainly brings a delightful and refreshing twist to the dishes. The addition of fruits results in changes of colours, textures and tastes, some subtly and some quite dramatically.
The Kerabu Squids have gently poached succulent squids tossed on top a pile of chopped shallots, mangoes and ikan bilis (anchovies) with chillies and lime. The flavoursome combination proves to be a great appetising start to the meal.
Similar to Mee Goreng Mamak, the Fried Noodles are served with kerabu mango piled on top; an absolutely ingenious way to add some attitude to the dish. To add on the flavours, some tamarind has been included to this northern-style dish. With ikan bilis, tofu, prawns and chillies tossed in as well, it isn’t any wonder that this noodles item is a big hit!
The colourful Dragonfruit Rice with chicken is a complete meal of its own. The chicken slices had earlier been cured first before being smoked and grilled.
I was told our Prime Minister loved the Mee Rebus where the sauce was made from white dragon fruit and sweet potatoes. The bowl of noodles come with thick slices of boiled beef, prawns and fritter which are all mixed up in the bowl.
My favourite is the Confit of Kampung Chicken cooked with some spices and chunks of tropical fruits like pineapple and lychees. The taste is almost similar to thai duck curry. The sourish pineapples in the spicy gravy give it a delicious tangy dimension.
Proud Janny’s Chendol Cake and Roasted Bananas Cake with caramelised nuts are nut-order items if you are a dessert fan. Both are pretty scrumptious.
The Chendol Cake is a delicious combo of pandan, coconut cream and gula melaka – a gorgeous marriage of heavenly flavours. The Roasted Banana Cake is just as good… dreamy layers of moist sponge sandwiched with caramel cream and roasted bananas, topped with the crunchiest chopped nuts.
Proud Janny
LG-08 The Weld
Jalan Raja Chulan
50200 Kuala Lumpur
Tel: +603 2022 1519
Open from 11am till 4pm (Mondays-Saturdays)
Chris Wan also blogs at Pure Glutton
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