2010/01/06

新寿活尝河鲜Freshwater Fish Above Par in Sauk


淡水西刀鱼/关刀鱼 Ikan Belida(Grey Feather Back)


新寿活尝河鲜

经风水大师罗木勇曾数次向我们提起霹雳州一个小镇“新寿活”,他说:「这里的淡水西刀鱼滑全国最好!」

早上九点半由吉隆坡出发,取道E1高速公路北上新寿活。十一点在美罗的“品珍”享用早餐后,续程到江沙(大约走了240公里路)。离开高速公路后转入通往宜力的76号公路,大约再走27公里即到达新寿活,刚好是午餐时间。

老街冷气海鲜饭店在这里营业已经十一年,罗木勇是这里的常客。老板娘珍姐热情接待,让人宾至如归。我们指定要一道“西刀鱼滑”,其他菜式由老板娘推荐。

不到五分钟时间,热腾腾的第一道菜“西刀鱼滑拌豆腐”即端上桌。西刀鱼滑以炸熟及烫熟两种方法处理,我们先试一口加上少许调味及蒜油,烫熟的鱼滑。咬下去没有一般鱼滑的弹口,感觉软软地没有弹性,口中充满清淡新鲜的鱼味,令我们少有的惊喜!炸熟的鱼滑沾辣椒酱吃,另有一种风味。这碟“西刀鱼滑拌豆腐”让我们有不虚此行的感觉。

罗先生进一步说:「新寿活靠近霹雳河,水产丰富。这里除了好吃的西刀鱼滑之外,还有野生河鱼。」只见白板上写着独木狸、加拉鱼、苏丹鱼、林哥鱼、水马骝、丁加兰、鲶鱼等,难怪吸引那么多喜欢吃野生河鱼的饕客不远千里而来。接下来的“酱蒸西刀鱼腩”取整只鱼最幼滑的肚子部分切块蒸熟后淋上自制冬炎酱,鲜甜的鱼腩肉与惹味的酱汁配搭,回味无穷。“酱蒸鲶鱼腩”将鲶鱼最幼滑的鱼肚部分淋上酱料,蒸熟后铺上嫩姜丝及小辣椒,这是最传统的河鱼处理法,可以感受到其鲜甜,一点脂肪都没有。“亚参鲶鱼头”则是将鲶鱼头蒸熟后淋上有点酸的亚参酱,鱼肉厚实弹口。它口中密密麻麻的利齿依然锋利,然而河中恶霸如今已成为盘中餐。

除了河鱼,“野生田鸡”也深受食客欢迎。活生生的田鸡即叫即处理,以瓦煲上桌,吱吱作响香味四溢。田鸡肉虽不多唯胜在鲜嫩清甜,一般人工饲养的牛蛙根本无法比较。这一餐所费RM200,物有所值。

如果你对对人工饲养的淡水鱼泥味反感?到新寿活这间“老街冷气海鲜饭店”一试野生河鱼,相信你会改观。


Freshwater Fish Above Par in Sauk

Freshwater Fish Above Par in Sauk. Our foodie friend - Master Loh was home from overseas taking a break from his working stint. As usual, it was another round of food experience. This time he chose Sauk, a village in the province of Kuala Kangsar which has gained a name for its quality Ikan Belida (Grey Feather Back) or nicknamed in Chinese as "Guan Dao Yee" as the shape of the fish bore a resemblance to the sword used by legendary figure "Guan Kung".

Journeying from Kuala Lumpur at 9.30 a.m that morning using the main approach to Perak via E1 Expressway, our plan was to reach Bidor for breakfast. We did it at 11 a.m. and continued our travel to the royal town of Kuala Kangsar (done 240km route). Out of the expressway, we travelled on a scenic route heading to Grik for 27km before reaching Sauk at lunchtime.

Master Loh is a regular at Lau Kai Air-Cond Restaurant. This 11 year old restaurant may not hold onto a specific menu. Hungry after a long drive, we left the ordering to friendly lady boss Law Lai Wah, but stressed on a dish of "Fishpaste Balls". What was really amazing was the speed the food arrived. Less than five minutes after our food order was made, the first dish of "Ikan Belida Fishpaste Balls With Beancurd" came. It may not have the type of bounce found in most commercialized fishpaste but the natural sweet fish taste complimented out tastebuds. According to Master Loh, the village of Sauk is located near the Perak River, giving the place an abundance of freshwater fish. The white board on the wall stated the restaurant do serve a good range of fish like Temoleh, Kelah, Sultan Fish, Bamboo Fish, Sebarau, Tenggalan, Ikan Tapah etc... This fishy reason has drawn locals as well as outstation patrons to dine here as the place has very fresh produce.

Next dish was a "Saucy Tomyam Steamed Fish Belly". The sauce was a home-made tomyam paste. It was certainly a brilliant idea to have asked for lady boss's recommendation as the next dish of "Steamed Ikan Tapah With Sauce & Cili Padi" was a hit. The waiter brought out another dish of "Ikan Tapah Fish-head In Assam". We thought this was superior. I never knew Ikan Tapah could taste so good as I stared at the carnivorous-looking fish-head and gawked at the rows of sharp teeth. Our roles were reversed as sank my teeth into the fish-head. Wild paddy frogs had such a succulent taste, a far cry from those bred for the table. Our lunch of several good dishes came up to RM200.00. Of course we don't mind the cost as good deals cannot get better than this!

If you need a break eating muddy tasting pond bred freshwater fish, come to Sauk to see the real Mc Coy. Exiting from the restaurant, we wanted to tell everyone, "Long live freshwater fish".


平静的“新寿活”新村有五家打着河鱼为号召的餐馆。
In Sauk's village, there are five restaurants selling freshwater fish.

热情的老板娘珍姐 Lady boss Law Lai Wah is a bubbly person.

西刀鱼滑拌豆腐 Freshwater fish - Ikan Belida - A dish of ikan belida fishpaste balls with beancurd.

酱蒸鲶鱼腩 Steamed Ikan Tapah With Sauce & Cili Padi.

酱蒸西刀鱼腩 Taucheo steamed fish belly.

野生田鸡 Wild paddy frogs taste good.

亚参鲶鱼头 Sourish Assam Ikan Tapah Fish-head.


老街冷气海鲜饭店 Lau Kai Air-Cond Restaurant
44-45, Jalan Besarm, 33500 Sauk, Kuala Kangsar. Tel: 05-7511615
Business Hours: 12pm - 9.00pm Close on alternate Thursdays.

4 comments:

杨 善 SUN YONG said...

余大哥
新年前已收到你寄来的卡片与书钱,感谢你。
新一年,祝愿你平安、健康、如意。
吃得太好料,别忘了多运动与保养身体哟。

Y3K food & travel said...

彼此彼此!

祝你今年比往年更加好!

Anonymous said...

为什么不来sauk sun kong restuarent try try呢??

Chan Weng Liang said...

新寿活新江酒楼才是这个新村的老店,已经经验超过60年,西刀鱼蛋弹牙爽口,招牌苦瓜咸菜必定要试,还有好多特色菜...河鱼方面就要来试下这间独有的苏丹鱼,酱蒸鱼腩....等等
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