Me, becoming a spicy eater
Once upon a time (was it that long ago?) when I was still a little kid and growing up in Taiping, I used to be one of those Malaysians that people would say to “What! You cannot eat spicy ah? How to be Malaysian like that?” So sheepishly I would smile and then continue with whatever I am eating. But now, after intensive trainings due to my tham jiak-ness where I would brace myself to eat spicy food just because I want to try it or I like to eat it so I have to feast with tears welling in my eyes, nose sniffing all the way while mouth keep opening and closing like a fish out of the water, and then further more I add in gung-ho when eating out with A and M during our Bangkok working days, I want to show I can devour all things spicy in Thai and boy do the Thais know their chillies, I became one of those who can eat nearly all levels of spiciness without subjecting to tears and rushing for a gulp water.
Spicing up work-life in Cyberjaya
As I mentioned about A and M, they were actually my ex-colleagues from the heydays of Bangkok traveling, the time I learn up the skills that had so far determined my path in my career, and also apparently the time I sharpen my skills of ‘spicy eating’, and then after that we three have parted in our own ways while still keeping in touch and somehow after that as fate has it, we three united once again in, of all places, Cyberjaya, where A became my colleague once more while M became a ‘neighbour’. So naturally we three goes out for feasting again, like how we did in Bangkok, and my tham jiak-ness is definitely nothing foreign to them at all after witnessing my eagerness and passion in surfing, noting down and going all around for food. Before I join the Cyberions, A and M have been quite a while at that location, therefore sparing me of all the hard work of hunting for good food and solving the ultimate question of what to eat in Cyberjaya!
A name in context
There is one story though that I think worth mentioning in this post due to its appropriateness of the context and story wise. During our time in Bangkok, there was once we were out eating with a client, a Thai guy and he called my name as such “lah cheeelll”, which amused them immensely as A thinks that it sounds like him calling me la jiao (chilli in Mandarin) and thus the name was coined to me. After numerous times of calling me la jiao, soon it morphed into once a while calling me by the name lat jiew (chilli in Cantonese) because we normally converse in Cantonese.
Finally, the hot, hot chilli fish!
Therefore, A happily said one day when we were heading out to lunch “lat jiew, I am taking you to eat lat jiew yu (chilli fish)”, while snickering away. Yes I may be rolling my eyes at the lameness of the joke but secretly my heart skip a bit at the exciting thought of eating both of my favourite things together – chilli and fish. This particular dish, when mention with chilli, it truly meant chilli whereby you will be presented with kon chin ma yau (fried threadfin fish till dry) swimming (pun not intended) in a thick slightly sweetish sauce that is laden with loads of chilli padi (bird eye’s chilli) and red chilli sliced thinly. Just looking at it may make a non spicy eater seized up, but don’t let the mini chillies deter you, this dish is in fact not really spicy, just with hint of it and it goes really well with the dark sweetish sauce and superbly crispy fish. Although I must admit that I have long since surpass even my own expectation of my ability to eat spicy stuff, where nowadays I can eat hot dishes without breaking a sweat while people around me had started imitating the ‘fish out of the water’. Nevertheless, trust me on this fish, it was so worth the spiciness if you’re afraid and I have seen even M, the one we used to laughed at for not being able to take spicy food, enjoys this dish happily.
And the lesser accompaniments
Also for this place you may ordered the usual Chinese eatery dishes of stir fry vegetables, my favourite would usually be the cheng chao fan shu yip (clear stir fry sweet potato leaves), but once we were recommended to try their steamed beancurd embedded with fishballs on a bed of lettuce leaves, something special but not what I really like, especially that I have a high standard when it comes to fish balls, they have to be rich in taste of fresh fish. The rest of the dishes I tried were mostly home cooked style, the ku lou yok (sweet sour pork) does not make the cut for being too floury and sweet, but thankfully the stir fry pork with ginger was good with real home made feel.
Burp, Dengkil rocks!
So it seems Dengkil boasts many good foods, like the nasi lemak that I talked about, if you know where to look. Lucky me to have A and M showing me around, so now I passed on yet another humble and assuming yet amazingly delicious food to you who may scratched your head on what to have for lunch or dinner if you are a Cyberion or just happen to be around the neighbourhood of Cyberjaya or Putrajaya.
Restaurant Sin Ki