Restoran Langgaq in Desa Melawati is the place for Kedah eats like ‘nasi daging’, ‘bihun sup daging’ and a huge ‘cucur udang’

The article explores the diverse culinary experience offered in the Klang Valley, highlighting Restoran Langgaq near the KL East area as a destination for authentic Kedah cuisine.

The restaurant features distinctive regional dishes such as Nasi Daging and Bihun Sup Daging, with a particularly notable item being the Cucur Udang, which is expertly fried and served with a peanut sauce.

This independent review showcases the culinary adventure of exploring less conventional Malaysian dishes, urging diners to venture beyond the familiar and explore regional flavors.

KUALA LUMPUR, Oct 5 — Food in the Klang Valley is often a fun adventure, allowing you to explore cuisine from a certain country or even a different state in Malaysia.

Think of it as a preview; if you like it, perhaps you can plan a holiday there to deep dive into the food and culture.

Like any adventure, one needs to shake things up a little rather than stick to familiar, conventional food choices.

Malay fare tends to be rather one-dimensional; if it’s not nasi lemak , nasi kerabu and perhaps nasi dagang , other dishes seem to find little space in our stomachs.

We’re not to blame as there’s an obvious skew for East Coast eats, probably because the ladies who often hold the F&B reins are more enterprising, expanding everywhere.

With their stronger flavours, it’s also no surprise they are everyone’s pick as seen by the long queues.

However, once in a while, it’s good to break away from that comfort zone, like exploring Kedah eats found in Restoran Langgaq, near the KL East area.

Since I was new to the place, I sneakily observed everyone’s orders to gauge the top favourites.

A family of four was seen sharing plate of Nasi Daging and the Bihun Sup Daging between their two young sons.

Some ordered the Mee Goreng or Pek Nga Kelapa, which are coconut pancakes, eaten dipped in sambal or gulai termenun — a kembung fish curry made famous in Kuala Kedah where fresh catch is cooked in a spicy curry.

Their pancakes aren’t the pale-looking lempeng usually found in the area; instead, they are aggressively pan-fried in a smoky pan until the edges brown.

And the must-try item is their Cucur Udang Biasa, known as Coq Udang in Kedah dialect, served piping hot.

Limited stomach space meant a leaner meal this round: just two dishes and a snack but each item was satisfying enough to warrant a return visit to explore more items like their packets of nasi kuning , Kedah’s colourful answer to nasi lemak with different gulai , mee rebus , mee goreng and laksa .

Nasi Daging (RM13) arrives on a stainless steel plate: brown-coloured rice topped with boiled beef slices, served with three small bowls containing beef broth, dalca tetel and ayaq asam kerisek .

The rice is cooked in beef stock with spices like star anise, cloves, cardamom pods and cinnamon sticks, and layered with fresh coriander leaves on top.

The meat is quite lean but still pulls apart easily, while the dalca tetel adds a layer of curry flavour too.

On its own, the rice and beef have a mild beefy flavour but once you eat it with the ayaq asam kerisek , a dip with tamarind, chopped chilies, and onions, it’s an appetising combination that will have you cleaning up every rice grain from the plate.

Depending on your budget, you can order a more decadent tulang rusuk (a long beef rib) and those who enjoy offal can also add beef tripe and cow lungs.

Bihun Sup Daging (RM13) arrives with an impressive blanket of beef slices in a small bowl.

As you dig underneath it, there’s yellow-tinged vermicelli and piping hot beef broth that calls immediately to be enjoyed before the temperature drops.

It’s a lighter meal that balances out the more substantial Nasi Daging, giving you much needed space for their famous Cucur Udang (RM13).

This is prepared from noon onwards at the cooking station in front, allowing you to view the theatrics of making the prawn fritters.

A scoop of the yellow tinged batter, mixed with matchsticks of cucumber and yam bean is topped with small raw prawns still in their shells.

Rather than frying it in the ladle to create a saucer shaped fritter, they quickly tilt the batter into the hot oil at the edge of the wok, allowing the batter to feather out into a larger, thinner, and crunchier piece.

As the fritter clings to the side of the wok, they slowly scrape it out once it’s partially fried, allowing the entire piece to hit the hot oil.

They continue frying it on both sides until it becomes golden brown, ensuring the fritter is crispy.

Any excess oil is shaken away and the fritter is placed on a metal rack for any extra oil to drip out.

Once cooled, the huge fritter is chopped into smaller, manageable pieces, to be dipped not in chili sauce but in a thick, chunky peanut sauce.

On the side, there are also cubes of cucumber, yam bean and fried beancurd.

It’s best eaten on the spot otherwise its texture will be compromised.

6, Jalan 4/4C, Desa Melawati,

Open: 8am to 11pm. Closed on Mondays.

Instagram: @ langgaq_kl

* This is an independent review where the writer paid for the meal.

* Follow us on Instagram @ eatdrinkmm for more food gems.

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这篇文章探讨了巴生谷地区丰富多彩的美食体验，重点介绍了吉隆坡东部附近的 Restoran Langgaq 餐厅，称其是品尝正宗吉打美食的理想去处。

这家餐厅以特色地方菜肴而闻名，例如牛肉饭和牛肉米粉汤，其中特别值得一提的是炸虾，这道菜炸得非常美味，并配以花生酱。

这篇独立评论展现了探索不太常见的马来西亚菜肴的美食冒险之旅，鼓励食客们走出熟悉的领域，探索地方风味。

吉隆坡，10月5日讯——巴生谷的美食往往是一场有趣的冒险，让您有机会探索来自某个国家甚至马来西亚其他州的特色菜肴。

不妨把它当作一次预览；如果你喜欢，或许可以计划一次去那里的假期，深入体验当地的美食和文化。

就像任何冒险一样，我们需要稍微改变一下习惯，而不是墨守成规地选择熟悉的传统食物。

马来菜肴往往比较单一；如果不是椰浆饭、蓝花饭，或许还有椰浆饭，其他菜肴似乎很难进入我们的胃里。

这不能怪我们，因为东海岸的餐饮明显更受欢迎，可能是因为掌管餐饮业的女性更有进取心，她们不断扩张。

由于口味更浓郁，难怪它们会成为大家的首选，看看那长长的队伍就知道了。

不过，偶尔跳出舒适区也是件好事，比如去吉隆坡东部附近的 Restoran Langgaq 餐厅品尝吉打美食。

由于我是新来的，我偷偷观察每个人的点餐情况，以了解大家最喜欢吃什么。

一家四口正在和他们的两个小儿子分享一盘牛肉饭和牛肉汤。

有些人点了炒面或椰子煎饼，蘸着叁巴酱或咖喱鱼（一种在吉打州瓜拉吉打州闻名的咖喱鱼，用新鲜捕获的鱼在辛辣的咖喱中烹制而成）。

他们的煎饼不是当地常见的颜色苍白的煎饼；相反，它们是在充满烟熏味的平底锅中用力煎炸，直到边缘变成棕色。

必尝菜品是他们的 Cucur Udang Biasa，在吉打方言中被称为 Coq Udang，趁热食用。

由于胃容量有限，这次的餐食比较清淡：只有两道菜和一份小吃，但每道菜都令人满意，值得再次光顾，探索更多菜品，例如他们的黄姜饭（nasi kuning）、吉打州色彩缤纷的椰浆饭（nasi lemak，配以不同的咖喱）、马来卤面（mee rebus）、炒面（mee goreng）和叻沙（laksa）。

牛肉饭（13 令吉）盛放在不锈钢盘子里：棕色的米饭上放着煮熟的牛肉片，配三个小碗，分别盛有牛肉汤、达尔卡特尔和阿亚克酸辣虾。

米饭用牛肉汤烹制，加入八角、丁香、豆蔻荚和肉桂棒等香料，并在上面铺上一层新鲜的香菜叶。

肉质很精瘦，但仍然很容易撕开，而达尔卡·特特尔（dalca tetel）也增添了一层咖喱风味。

单吃米饭和牛肉，牛肉味比较淡，但蘸上酸角酱（ayaq asam kerisek，一种用罗望子、切碎的辣椒和洋葱制成的蘸酱）后，味道就变得非常美味，你会把盘子里的每一粒米饭都吃得干干净净。

根据你的预算，你可以点一份更丰盛的牛肋骨（tulang rusuk），喜欢内脏的人还可以加牛肚和牛肺。

牛肉米粉汤（RM13）盛在一个小碗里，上面铺满了厚厚的牛肉片。

当你挖开它的时候，会发现下面是泛着黄色的粉丝和滚烫的牛肉汤，让人忍不住想趁着温度还没下降赶紧享用。

这是一道比较清淡的菜肴，可以平衡比较丰盛的牛肉饭，让你有足够的胃口来享用他们著名的炸虾（13 马币）。

从中午开始，厨师会在前面的烹饪台现场制作这道菜，您可以观看制作炸虾饼的精彩过程。

一勺略带黄色的面糊，拌上黄瓜丝和山药豆丝，上面放上带壳的小生虾。

他们不会用勺子将面糊炸成碟状的油炸饼，而是迅速将面糊倾斜到炒锅边缘的热油中，让面糊摊开成更大、更薄、更酥脆的饼状。

当油炸饼粘在炒锅边上时，他们会慢慢地把它刮下来，等它炸到一半的时候，再把整块油炸饼刮下来，让整块油炸饼都能接触到热油。

他们继续将炸饼两面煎至金黄色，确保炸饼酥脆。

将多余的油抖掉，然后将油炸饼放在金属架上，让多余的油滴出来。

冷却后，将巨大的油炸饼切成较小的、易于食用的块状，蘸的不是辣椒酱，而是浓稠的花生酱。

旁边还有黄瓜丁、芋头丁和炸豆腐。

最好趁热食用，否则口感会受到影响。

6, Jalan 4/4C, Desa Melawati,

营业时间：上午8点至晚上11点。周一休息。

Instagram：@langgaq_kl

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想尝尝邦咯岛的椰浆饭吗？那就去斯里塞甘布花园的Alee Kopitiam吧，那里不仅有椰浆饭，还有美味的酿辣椒鱼、芋头糕和糖水。

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