Sri Puteri’s is a well-known Malaysian Mamak restaurant located at 59 Queens Street, Panmure (Ph: 09-574 6775). Mamak food is the food of Muslim Indians, and has woven itself into Malaysian community to be considered what is quintessential Malaysian cuisine. Sri Puteri’s also serves Chinese and South Indian favourites.
Lil Bro, Little Z and I came to sample the food as part of the Malaysian Kitchen’s ‘Makan Blog Squad’.
To whet our appetite, we started with a plate of Jay’s Malaysian Chicken Satay ($8.00). This is 5 glorious skewers of tender, marinated chunks of chicken served with a peanut sauce and diced cucumber, red onions and cubed ketupat (coconut rice cakes).
We also had Seelan’s Coconut Butter prawns ($12), – 6 prawns cooked in garlic, curry leaves and coconut flakes. This takes 20 minutes to cook, but is well worth the wait. The prawns were certainly buttery, with some sweetness and just the right amount of spicy chili kick. <
I had the sting ray asam pedas (hot tamarind curry), $13.50 or $15.50 with rice and two vegetables (on the day, this came with turmeric cabbage and mixed seasonal green vegetables). There were generous pieces of soft sting ray pieces cooked in a spicy, sweet and sour gravy with pineapple, tomatoes and okra.
Lil Bro had the Wan Tan Hor ($11.00), a huge serving of fresh flat rice noodle (kueh teow) and vermicelli (bee hoon) in a thick gravy, cooked with fish cakes, eggs, chicken, prawns, squid and vegetables. The gravy was a mite salty for my taste, but it was certainly tasty.
We also indulged in hot mugs of Teh Tarik ($3.00) and little Z had a glass of pink Bandung Sirap (rose-flavoured evaporated milk drink, – $4.00).
To end our meal, Lil Bro and little Z shared an Ice Kacang (also known as ‘air batu campur,’ or ‘mixed ice dessert’) – sweetened kidney beans, palm seeds, mixed jelly, sweet corn, topped with a mound of shaved ice and flavoured with palm sugar, rose and pandan-flavoured syrup.
I had the Cendol, which is coconut-y, pandan-flavoured jelly strands served with sweetened kidney beans, shaved ice, rich coconut cream and palm sugar. The cendol was frozen, and was icy and crunchy instead of slippery and gummy, but it still made a good finish to the richness of the curry.
Sri Puteri’s staff was rushed off their feet on the day we visited. Tables took a while to be cleared and wiped down. Given their authentic offerings and wide range of Malaysian foods, I can certainly understand why.
easyfoodhacks dined courtesy of the Malaysia Kitchen programme