Crabby Claws Promotion The Bungalow Lone Pine Hotel Penang
Ever since Forest Grump listened intently to Bubba’s monologue, Little Fish has been hankering for the fruit of the sea. Crab Claws! Prawns, clams, and squids come to Mama!
So when Mr. Khoo invited Fish over for some makan. All he said was “Come to eat food with your hands for some finger-licking goodness.”
It was going to be protein diet all the way; with some serious upload that Thursday during dinner at the Bungalow, Lone Pine Hotel.
Peals thunder and flashes of lightning lit the skies over Batu Ferringhi intermittently. It started raining!
Mrs. Khoo even remarked that it was because it was so hard to have Fish over for dinner.
Fish-eyed the grill station. It was Hot, hot, hot. And had a mackerel grilling on a piece of banana leaf. Yikes!
“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it,” said Bubba ~ Dialogue from the movie Forest Grump
ESSENTIAL TIPS FOR GRILLING SEAFOOD
Banana leaf line mussels and prawns being grilled with Indonesian Curry paste. Shellfish has a divine smell when grilling.
The Bungalow at Lone Pine Hotel hit on a winning formula. Back to basics.
A Simple concept.
Good wok hey! Roughly translated as fire from the wok (Chinese frying pan)
SPICY DIPPING SAUCE
The overpowering umami-bomb of fermented salty anchovy in the Fish sauce takes on a bright well-rounded flavor. Combined with lime juice and a little sugar, garlic slices and minced cilantro for a little freshness.
The kampong style Air Assam (Tamarind Sauce) has the thick milk of tamarind juice with pulp, sliced onions, red chillis and bird’s eye chilies for added heat, a pinch of salt, sugar, fish sauce and calamansi lime juice. Perfect for fried or grilled fish.
The other slightly pungent great dipping sauce is the Nam Prik Gapi (Shrimp Paste Chili Dip) made with matured fermented shrimp paste, bird’s eye chilies, garlic, roughly chopped onions, palm sugar and lime juice.
That’s just the sauces for the grilled fish!
How To Wear An Apron
3 CHOICE SEAFOOD FLAVOURS
There are three choices of flavors for the seafood the choices;
Fragrant Indonesian Seafood Curry that has notes of lime, tamarind, bay leaves, galangal, lemongrass, red chillis and bird’s eye chilies, shallots, garlic, turmeric, ginger, cumin powder cooked in thick coconut milk.
“Kam Heong” Sauce which means “Golden Fragrance” in Cantonese is a spicy dry sauce made from dried prawns, oyster sauce, soy sauce, curry powder, corn flour and heaps of curry leaves!
The sweet and Sour sauce has a fruity base tomato sauce or Ketchup, chili sauce, sugar for extra sweetness, rice vinegar for the tartness with soy sauce and cornstarch for thickening.
Little Fish did some quick math and decided that Set A was something like 1Kg of seafood after its cooked with the veges!
Take Mom Out For a Seafood Dinner
So just in case, you Peeps missed out on Mother’s Day Dinner on Sunday, why not make it up to Mom by heading over for some Seafood Dinner or Japanese Dinner.
Great deals for Lone Pine Hotel, listed here every day.