Fresh from their participation in the recent Agrobazaar Singapore in August where they helped develop a menu of fruit-based dishes served there, Chef Ryan Khang of Proud Janny is eager to share some of those dishes with folks here.
Love the rustic feel of the cafe!
As the Agrobazaar was focused on promoting Malaysian fruits, it was perfectly apt to come up with dishes featuring the best of Malaysian fruits and other agro produce. Chef Ryan and his team created a host of such dishes and they were particularly chuffed that those dishes were served to both the Prime Ministers of Malaysia and Singapore during the event!
Chef Ryan Khang in his playground
I had a chance to sample some these dishes recently and I must say the use of fruits certainly brought a delightful and refreshing twist to them. Colours, textures and tastes changed, some subtly and some quite dramatically.
Sipping on a chilled cocktail fragranced by kaffir lime leaves, lychees and lime, I was immediately drawn to the Kerabu Squids. Gently poached succulent squids were tossed on top a pile of chopped shallots, mangoes and ikan bilis (anchovies) with chillies and lime. What a nice start to the meal!
The Fried Noodles, similar to Mee Goreng Mamak, was served with kerabu mango piled on top – how refreshing is that?! To add on the flavours, some tamarind has been included to this northern-style dish. With ikan bilis, tofu, prawns and chillies tossed in as well, it isn’t any wonder that this noodles item was a big hit! The tangy crunchy dimensions certainly set these noodles apart from the common mee goreng.
I was told our Prime Minister loved the Mee Rebus where the sauce was made from white dragon fruit and sweet potatoes. For that total experience, thick slices of boiled beef, prawns and fritters were all mixed up in the bowl. The beef was a tad dry though.
A show-stealer came in the form of the Dragonfruit Rice with chicken. The chicken slices had earlier been cured first before being smoked and grilled. Sweetish with a smokey taste, the cha-siu-like chicken pieces were appetizing and completed the one-dish meal.
My favourite was the Confit of Kampung Chicken cooked with some spices and chunks of our tropical fruits like pineapple and lychees. The taste was almost similar to the thai duck curry. Loved the sourish pineapples in the spicy gravy.
Desserts are not to be missed here, especially if you see the Chendol Cake and Roasted Bananas Cake with caramelised nuts! Both are pretty scrumptious. The Chendol Cake is a delicious combo of pandan, coconut cream and gula melaka – all my favourite flavours.
The Roasted Bananas Cake is just as good… dreamy layers of moist sponge sandwiched with caramel cream and roasted bananas, topped with the crunchiest chopped nuts.
The above dishes are available at Proud Janny for a limited time only so make your way over there soon. Currently, Proud Janny is open for lunch only.
LG-08 The Weld
76 Jalan Raja Chulan
50200 Kuala Lumpur
Open from 11am till 4pm (Mondays-Saturdays)
fruits + food? now that’s interesting, I’ve met Chef Ryan before, and I am very optimistic about what he creates 😀
Yep, using fruits in his creations. You must go and check it out 😛