知知港小吃--狗仔鸭

知知港距离吉隆坡不太远，只需一个小时车程。靠近河边的餐馆「旺角小馆」平时下午三点才营业，逢假日提早在中午开始。餐馆四面通风，几把风扇全力吹送，没有多余的装饰，家乡味浓厚。

招牌菜除了狗仔鸭之外，还有芋头扣肉、木耳炸肉、五香炸肉等，都是传统客家菜。热腾腾以瓦煲盛着的“狗仔鸭”，炸过的鸭肉夹杂着嫩姜及八角等卤味香，口感松软而不烂，我们连嫩姜都不放过。年轻老板萧记和向我们讲解狗仔鸭的由来：「以前客家人喜欢吃狗肉，后来年轻一代不吃狗肉，就以鸭取代狗，所以叫狗仔鸭。」

另一道“木耳炸肉”以五香粉、生抽、味盐等腌制花肉，沾上面粉及薯粉炸香，然后以木耳焖至柔软。最特别的是酱汁浓而不稠，味道适中，原来秘诀是最后加入以碳火烤香左口鱼磨成的粉调味。以诚意换来远近顾客的支持，我们最欣赏这种经商之道！


旺角小馆Sin Wong Kok Restaurant
Pusat Rukun Tetangga, Jalan Baru Hosapa,
71650 Titi, Jelebu, Negeri Sembilan.
Tel: 06-611 3481

Ethnic Scents In Titi Eatery

It was a beautiful afternoon as we took an hour抯 drive from Kuala Lumpur to reach Titi in the district of Jelebu, Negeri Sembilan. We gathered at Sin Wong Kok Restaurant located near the riverbank to sample the local food available. On a normal day, the eatery starts from 3 p.m. but during public holidays, they start from 12 p.m. Dining at this spartan place may be a no-frills affair, but it is nevertheless a good experience under the few circulating fans. It provides an opportunity for us to try native Hakka food. The absolutely must-try dishes are "Doggie Duck Dish", "Taro Braised With Pork", "Hakka Char Yoke", "Five Spice Deep-Fried Meat". Hakka cuisine's essence is captured by the young cook, Siow Kee Foh.

The "Doggie Duck Dish" had chopped duck meat deep-fried and braised with ginger, star anise, sauce etc... One bite into the meat reveals soft tender flesh. How did this dish got its unusual name? Well, Siow talked briefly on the cultural background of Hakka being a nomadic tribe, they savoured dogs in the olden days as a source of meat and to keep their bodies warm. But the younger generation of today no longer partake in such rituals anymore. Dogs' meat are replaced with ducks but cooked in the same manner. Hence this dish has a blundering name.

The other dish of "Hakka Char Yoke" had sliced belly pork marinated with five spice powder, flavoured salt, soy sauce and a coating of flour. This goes through a deep-frying process before being braised further with black wood ears till the meat soften. With the gravy coming to the right degree in consistency, a sprinkle of toasted halibut(sole fish) granules gets mixed in. It gets our top marks for this final effort. The two Siows give their personal touches to food prepared so it becomes a bonus to all diners as quality is consistent and good.