The next set menu somehow incites me of a feeling of nostalgia. It reminds me of a passing septuagenarian neighbor who sold steamed rice – rather mushy – as breakfast. Perhaps others also had the same experience as I had, thus Meradelima names this set menu Rantang Engkong (closely translated to “grandpa’s tiffin carrier).
I am not a big fan of nasi tim (steamed rice topped with mushroom and chicken); no really, I dislike it. For me, Meradelima’s Nasi Tim is okay. Remember, this is from someone who dislikes nasi tim. I like how its mushroom chicken tastes appropriately sweet with subtle savory.
Perhaps Meradelima thinks of “family restaurant” concept too seriously. It seems to fail to understand the concept of "human portion", let alone serving them. Like this Gurame Telor Asin (fried gourami sautéed with salted egg), whose size - exaggeratingly of course - makes it visible from space.
Jokes aside, gurame telor asin is the main star among other three gourami dish. It is a big-cut battered gourami fillet, and sautéed with salted egg. As a technique, it is most likely to be coated with season flour first before it is deep fried. Then it is stir-fry after brown.
Gurame telor asin from Meradelima is rich with savouriness of seafood and oil, although, it only has a few greasy feeling from it.
