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Monday, July 19, 2010

Ana Ikan Bakar Petai

Last nite we went to Ana Ikan Bakar Petai, Tanjung Lumpur. Famous for ikan bakar lah Ana Ikan Bakar nama nyer pun kan.. :)

Unfortunately, I didn't take any photo..haisshhh...

Then, while googling 'Ana Ikan Bakar Petai' I found an article from thestar.com.my

Hopefully the writer of this article wouldn't mind I copy&paste the article here... I did give credits to the blogger - bangsar-babe.blogspot.com and the star.com.my kan
and the url
http://thestar.com.my/metro/story.asp?file=/2009/9/1/central/4576323&sec=central

So.. to those planning to visit Kuantan, make sure you try delicious Ikan Bakar Petai at ANA IKAN BAKAR outlets.. got 2 outlets already...

Grilled seafood dinner by the sea

Eating Spree with TIONG SUE LYNN


bangsar-babe.blogspot.com

bangsarbabe@gmail.com

FROM Kemaman (“Coffee break in Kemaman”, StarMetro, Aug 4), we drove to Kuantan for dinner at Ana Ikan Bakar Petai in Tanjung Lumpur.

Only Rif and I went, as the rest of the gang were “too tired” to continue on the food hunt even though Kuantan was only an hour’s drive from Kemaman. This place was recommended by Rif’s college mate, who lives near the area.

Located by the sea, Ana Ikan Bakar Petai boasts fresh seafood – fish, squid, cockles, crabs, lala and prawns, which are cooked to order.

Yummy: Ikan and Sotong Bakar Petai

All you need to do is select the seafood you want and place it in a basket, and the chefs will cook it for you.

Since there were only the two of us, I chose the smallest stingray (ikan pari) I could find and a piece of squid almost the size of my forearm. I was very tempted to throw in some bamboo lala, but decided against it as the fish and squid were a bit much for two.

Diners can choose to have their food cooked in any of a number of styles: Bakar Petai (grilled with petai), Stim (steamed), Tiga Rasa (three flavours), Masam Manis (sweet and sour), Masak Pedas (spicy), Masak Tomato (tomato), Masak Kicap (black sauce) and Goreng Tepung (battered and fried). Naturally, I went for the most popular style – Bakar Petai.

The restaurant is an open-air outlet with simple decor and fluorescent lighting.

For a smoky flavour: Seafood being grilled over a charcoal fire

Although we were there on a weekday night, it was almost full house; I cannot imagine how packed the place would have been, had it been a weekend.

Rif ordered a huge glass of Apple Juice (RM3) for us to share. I thought it tasted like apple-flavoured sugar water, and did not quite like it.

We had to wait for quite a while, and I was ravenous just watching other patrons tucking into their food.

Our grilled seafood arrived 20 minutes later, looking mighty yummy. According to one of the employees, Bakar Petai is Ana’s signature style of cooking. The seafood is first slathered with sambal cili and then wrapped in a banana leaf together with and onions and petai before it is placed on a charcoal grill.

This cooking method ensures the flavour of the seafood is sealed in, and it gets the smoky aroma from the charcoal fire.

If you ask me, I think the stingray is the perfect fish for grilling, perhaps because I am lazy and have no patience to pick out fish bones.

The stingray was fragrant from the slow grilling and the slightly burnt sides were very tasty. The flesh was smooth, tender and moist, and the simple yet distinctive sambal marinade was spicy but not to the extent of numbing the tongue.

Crustaceans: Crab, anyone?

The squid was also very good. Sporting a good hint of smoky char, it was cooked just right and was wonderfully tender. Its succulent texture and sweet flavour made me feel as though I was eating scallops.

I do not fancy eating petai, but the sambal petai sauce was so tasty, I pushed aside my reservations and dug in with gusto!

Between the kicap hitam and the asam jawa (tamarind) sauce, I could not decide which I liked better.

The kicap hitam is a very dark, caramelised sauce that is slightly sweet and sticky with a prawn-y aftertaste, and its rich aroma gives the seafood a smoke-tinged flavour.

The asam jawa sauce had the perfect balance of sweetness, sourness, spiciness and saltiness, with a strong hint of belacan. The combination of sticky dark sauce and piquant asam jawa sauce complemented the grilled seafood very nicely.

The lapping of the waves and the smell of the dinner made it a cooling and relaxing affair.

Not a fancy joint: The Ana Ikan Bakar.

Our dinner cost RM30, which I find reasonable, considering the generous portion.

The food is not knock-your-socks-off great, but what gives Ana Ikan Bakar Petai the edge is the freshness of the seafood. So, if you happen to be in Kuantan, give this place a try!

Ana Ikan Bakar Petai is located at Pantai Selera, Tanjung Lumpur, Kuantan (Tel: 019-987 8155 – Haji Baharin, 013-998 9175 – Fairuz).

6 comments:

atty's said...

ikan & sotong bakar petai tu mmg nampak sedap..

Amanda Eltiqaz said...

eh..kenapa mcm ada 2 post yg sama dlm satu entry?

miss cloudy said...

opss.. hehe.. syok sgt meng-copy kan.. cik amanda je yg perasan (nampak sgt la tak ramai readers kan)
thanx anyway... akan dibetulkan

Misz Eisya said...

aq pnah makan skali kat Tanjung Lumpur... tp da lupa apa nama restoran tu. tp kwn2 aq kata, smua makanan kat Tanjung Lumpur tu rata2nya sedap... =)

armouris said...

info tentang asam jawa di SIHAT SELALU - Asam Jawa : Kegunaan dan Khasiat

Imaginasi said...

Ana Ikan Bakar Petai now got 3 restaurants already. One on the outside (Jln Tanjung Lumpur) and another 2 facing the beach. Should tray the 2 storey building restaurants with japanese-style table (sit on the floor) at the upper dining area.