Take a culinary journey to South Asia at Sankara
Posted Thursday, May 31 2012 at 18:45
Over the past few years, Kenyans have been blamed for being a little ‘conservative’ when it comes to food and a sense of adventure.
Every weekend, you will see dozens of cars parked outside a nyama choma joint, sometimes causing a huge traffic jam as the multitude of cars snake into their favourite meat eating spots.
We are just too predictable! But there’s one way to break that norm and enjoy your own little international holiday right here without booking a plane ticket or having to entirely change your diet!
From Kuala Lumpur to Singapore, Muhibbah recreates the vibrant spirit found on the streets of South East Asia.
Set on the first floor of Sankara hotel, amidst rich tones and warm wood panelling, the atmosphere is casual yet dynamic.
The theatre of the open kitchen adds a sense of drama and authenticity with its aromatic flavours and bustling sound.
The cuisines of Southeast Asia have ardent enthusiasts far beyond their native lands, and are now among the most-consumed dishes in the world.
But the familiar take-out menus and thriving storefronts rest atop a compelling history of food, culture, and modernity.
Like most cooking of these regions, the meal is built around rice and noodles; this is because of their mildness which invites contrasting tastes.
I would recommend the Phad thai goong, stir fried noodles with prawns, tofu and peanuts or the Singapore noodles with chicken and prawns if you are new to the cuisine and need a relatively familiar taste.
The flavour of coconut is savoured throughout the region in recognisably compatible ways.
For instance, the pork curry in tangy coconut and kaffir lime leaves and peanuts was arguably the best fusion of flavour I have tasted in a while and I will definitely be back for some more.
The Roasted duck curry with pineapple, cherry tomato, grape and basil was equally rich in flavour.
I also got to learn about the ‘wok’ - a large, deep rounded frying pan, so you don’t need much oil at the bottom to cook.
The Chinese call the familiar flavour achieved in this intensity of wok cookery. It is part smoky sear, part caramelisation, and part that complex alchemy of essences that build up in the invisible pores of a vessel seasoned by long, loving use.