Gerik Food – Curry Wild Boar, anyone?October 27, 2009 | 9,015 views
Updated (9/11/2009) – This post was featured in The Star Sunday Metro dated 8th November 2009. You can read the article at The Star Online at the following link : Memorable Chow
Curry Wild Boar’s Meat
A year ago, we went before to this restaurant for a meal. A restaurant with a name almost passing off as an expletive in Cantonese; Chau Y (ahem) Restaurant in the small town of Gerik in Perak.(For the previous post – The Gerik-Pengkalan Hulu Trail (Pt2))
Gerik may not sound like a familiar name to most, unless you’re one who travels to Betong often (you can of course, see how ‘often’ I actually crossed the border to the land of sins with a 3 days excursion to Betong last year, and subsequently a day trip (!!) to Betong recently), or you’re passing by the town en route to the east coast, arriving in Jeli (that’s a town in Kelantan, not the jiggly sweets you might be thinking!) then Kota Bharu in a matter of 4-5 hours. And that reminds me of the long overdue Kelantan posts I promised months ago …….
Stir-fried Anchovies with Cashew Nuts
A meal for 6 at Chau Y Restaurant this time around came to about RM10 per person. Reasonable enough for our standards, though the ‘locals’ (haha … or as local as they can get) the price leans to the slightly higher end. You be the judge, and I’ll show you the dishes we ordered.
First and foremost, the curry wild boar is the die for. Really. I’m kind of addicted to the Chinese style of cooking their curries, instantly fried up a wok, and stir-fried the meats with the curry paste, unlike the more traditional approach of the Indians whereby curries are supposed to be cooked in claypots for that earthy flavour and aroma. (Another place that brought to my mind, with the curry chicken cooked this style was at Tanjung Piandang)
Imagine slivers of lean meat; tender yet with a slightly firmer texture than the average pork, the wild boar was cooked with a thick and reddish curry paste, and garnished with chopped scallions, red chillies and curry leaves for that extra zing. At about RM12 per portion, this dish got the thumbs up from us city boys of Ipoh. =)
Kam Heong Chicken
Equally satisfying was the anchovies with peanuts, a dish commonly served with porridge, or as a snack to go with your pint of Carlsberg or Tiger. Or Heineken or Guinness. Geez, I’m not taking my chances to leave any specific brands out here, for fear of being judged bias (and potentially losing some advertorial opportunities? =P)
Crunchy anchovies paired with cashew nuts, stir-fried lightly to maintain that crunchiness, yet fragrant enough with the faintest hint of sauces. A delightful combination really, an ensemble that combines the most simplest of ingredients.
The Kam Heong Chicken (‘golden fragrant chicken’?) was a tad disappointing though, unsure of its direction. A little salty, a little sweet. No hints of spiciness, yet glistening on the exterior, which reminded me of honey chicken sans the sticky coating of the sweet elixir. Hmm ….. tough call. But at a comparatively premium price of RM15, this dish won’t see a return anytime soon. At least for me.
Thankfully, their signature beancurd that was crispy on the outside and velvety smooth on the inside, was simple and tasty enough to be judged positively. And the crunchy garnishings of dried shrimps and fried shallots performed wonders for the everyday fare.
Paku-pakis (Ferns) stir-fried with Sambal Belacan
And to complete the feast, we chose the rarely available ‘paku-choy’ or ferns, to be stir-fried with some fiery sambal belacan. Or as fiery as I hoped the greens would be. To no avail though, as the sambal provided next to no heat, but still sumptuous enough to be polished off in minutes. We LURVE our greens, oh we do.
Restoran Chau Y (geez, I almost felt apologetic after mumbling those words …..)
Of course, Gerik and Lenggong, and the other small towns in Hulu Perak (northern most region of Perak) are very famous for the freshwater fishes. But do enquire on the price per 100g or per kg, before placing your order, to avoid being conned. Or just as a precaution, as some bigger riverfish can cost up to hundreds, and I highly doubt the restaurants there accept credit cards.
Which brings me to another pertinent question. Sudah potong ka? I mean, your credit cards, to be charged RM50 per card per annum !!!! =)
Location : Here’s the GOOGLE MAP TO CHAU Y RESTAURANT @ GERIK
CHAU Y RESTAURANT
Jalan Suda Bahagia, off Jalan Intan,
33300 Gerik, Perak, Malaysia.
Telephone : 6012-452 4840 or 605-791 5977
Directions : The restaurant’s on the main road of Gerik, on the left side of the main road (when you’re going towards Pengkalan Hulu direction/going north) after passing the town centre. If you see Bangunan Persekutuan Gerik on your left, you have gone too far. Backtrack slightly and you’ll see Chau Y. Opens for lunch and dinner.