The pork free LoBak (RM 20.00) is another dish which is good too. The lobak is well wrapped with loads of ingredients in it where we can see that they had put loads of meat in it. The meat comes moist and juicy with the slight crispiness on its skin where the lobak is being deep fried till brown before its being served.
Sotong Sambal petai comes well with the stinky beans with it. Stir fried till perfection with the stinky bean, squids as well as thick sambal paste together. You love it or hate it! I love it as the stinky beans is imported and it’s those better quality beans. Crunchy bites with the minimal stinky taste with it.
Nyonya Curry Chicken (Small:RM35, Large: RM55) is pretty normal in Nyonya food. Nothing much to shout about as the curry chicken comes more to the thicker gravy with fragrant spices in it. In Little Heritage House, they use the drumstick and thigh meat to serve their customer. It doesn’t give much spiciness in it.
Nasi Ulam (Small: RM 28;Large : RM 45) ; a traditional dish where the steamed rice dish mixed with various herbs, especially the leaves of pegagan, vegetables, spices as well as added with the daun kaduk, onions and pucuk gajus in it. Added with shrimps in the dish itself; the taste is much more fragrant.
The Jiew Hu Char (Small: RM 35; Large: RM 55) does not impress me much as I still love mum’s cooking. Using the shredded mengkuang, cucumber, mushrooms and minced chicken in it; it is well stir fried and served with turnips and sambal chili. Wrapped the ingredients together with turnips, and then directly munch it. For much more flavors, add some sambal chili with it to give you the umph of spiciness. I love the sambal chili which give me a kick of spiciness in it.
Well, they do serve otak otak (RM 35.00) as well. The otak otak is made by mixing fish paste with a mixture of spices. In Indonesia, the mixture typically contains fish paste, shallots, garlic, scallions, egg, coconut milk, and also the sago flour in it. Creamy blend and melts in the mouth too.