This restaurant which offers Sundanese food has been established in Bandar Puteri, Puchong for few years already. Thanks to OpenRice I got invited to MakanVenture giving me opportunity to try the food. I have been passsing by there frequently but did not step inside for makan.
Upon entering the restaurant, the decorations and calm setting gave a good feeling and ambience. I was ushered to the private dining area, then served with drinks.
The coconut shake is a new item offered by Anggrek Kuring (not Anggerik Kuning ok ). Produced with coconut juice, coconut flesh and ice cubes, the bright while colour blended drink was genuine and rich with coconut aroma. The chewy tiny coconut bits combined with finely blended ice cubes gave refreshing taste. It was not too sweet as well.
The pale green healthy drink is rather thick and contains minimum fibrous elements as it is seived through properly before serving to us. I love how the sourness from the lime complemented well with fresh cucumber, a very refreshing drink indeed. It tasted a little sweeter than I thought, in a good way perhaps to cover the raw cucumber taste.
At first I mistaken it as butter sauce, but was later told by the owner that telur asin is used. Something which we are not used to but hey the aroma and not too salty taste complements well with the fresh and firm kerapu fish. The fish bones are fried until brown crunchy so you can enjoy having bone parts as well.
This dish essentially comprises fried dried beancurd puffs topped with shredded cucumber served with special chilli sauce. Eventhough the taupok is fried, the texture is not entirely crispy. Little crunchy on the outside while soft in the inside, it went very well with the Thai style sweetish chilli sauce. The cucumber provided nice refreshing crunch and texture. Remember to eat this while it is hot so that the beancurd puffs will not be harder to chew when it is left to cool.
A dish that every Malaysian is familiar with, I am glad to sample Anggrek Kuring's version. I noticed that the ingredients are not stir fried together, rather looked like prawns and petai blanched separately, finally topped with sambal sauce. Unfortunately some prawns that I picked were lacking in freshness. I love the crunchy petai aka stink beans, goes well with the sweetish sambal sauce. It was not as spicy as I thought it would be. I wouldn't mind if there were more sambal sauce available to go with my nasi uduk.
Have you ever tried mushrooms wrapped in fresh banana leaves then being grilled? This dish resembles very much like otak-otak, the difference is this pepes is suitable for vegetarians while otak otak contains seafood.
Oysters mushrooms are used here, cut into smaller bite sized pieces then mixed with specially made chilli sauce. Again, this reddish dish does not taste as spicy as I imagine it would be. Upon biting onto the mushrooms, small amount of moisture is released combined with delectable sweetish chilli sauce. The banana leaf gave a slight hint of aroma to the dish.
Aggrek Kuring (opposite Maybank)
No. 30-1, Jalan Puteri 1/4,
Bandar Puteri Puchong