Local
Business
Sports
Leisure
BM
Kadazan Dusun
EDUCATION
ECO
Archives
Latest News
 
Nst-studio
SAPP wants public clarification on new electoral boundaries date |  Champs rest key players for final League match |  Man contracts JE disease in Sabah |  Unlock Art: Le Meridien chooses UCSF to celebrate Sabah’s unique cultures |  Koumohigan ahal di tavagat id Sabah, mositi intangan kozo |  Kusai, 21, noohian toluo JE id Sabah |  AirAsia to pay RM40.73 mln to MA Sepang |  AirAsia seeks partnerships, not rivalry – Tony Fernandes |  FPSK UMS serah semula Blok Klinikal HQE |  'Sanzac Fun Run' rai sambutan jubli emas SMK Sanzac |  Snek pisang Hafiszuddin semakin berkembang di Sabah |  APMM serius tangani pencerobohan bot nelayan asing masuk perairan Sabah |  Wanita miliki produk tidak berdaftar KKM didenda RM5,000 |  Suami isteri dihadap ke mahkamah tuduhan tipu lelaki |  Tiga lelaki mengaku tidak bersalah tuduhan merogol | 
 Leisure

Special fish head curry at TH Hotel Kota Kinabalu

6th September, 2018

By NOOR ZAFIRA SHAFIE

KOTA KINABALU: Souq Garden Restaurant, TH Hotel Kota Kinabalu ushers in the celebration of unity through food by introducing their special Fish Head Curry with TaHa Fried Rice (Nasi Tumis TaHa Kari Kepala Ikan).

This special Malaysian cuisine features fresh fish head, tomatoes, eggplants and lady fingers blended together in Penang’s original spices.

According to Chef Jasman Saflan, this menu, which is highly demanded among Malaysians, is a dish that symbolises local unity.

He added the spices used to prepare this dish are coriander, cinnamon, cumin, turmeric, curry leaf and many more local spices. The spices are specially prepared from Penang and distributed to Tabung Haji branches nationwide.

“We choose the best spices to come up with the most exquisite taste for this dish. Aside from using fresh fish heads, we also prepared fish fillets as another choice for our guests so that everyone can have a taste and enjoy the dish,” he said.

Chef Jasman added that the dish took two hours to prepare in order to get the perfect aroma and flavour. In addition to the Fish Head Curry, the set also include the Oxtail Assam Pedas and Oxtail Soup.

TH Hotel Kota Kinabalu General Manager, Nassarudin Naina Mohamed said the oxtail menus are prepared using high pressure cooker to bring out its sweet, sour and spicy gravy flavours.

He added the Nasi Tumis is prepared by using a mixture of garlic, onion and curry leaves with a touch of oil and stir fried with rice.

The whole set is also served with refreshing calamansi juice and priced at only RM28 per set. This limited time set is available at all TH Hotel Restaurants until December 2018.

For those who wish to dine in or take away this delicious set are urged to make reservations in advance at TH Hotel Kota Kinabalu to enjoy 10 per cent discount.

   
Email Print
   
 
 
E-browse