国际评审作认证
国际评审作认证 Jacky Liew Expert Review @ 现代餐馆 Restoran Hin Thoy
现代大头虾
Hin Thoy Big Head Prawn
我最爱找城镇周围新村吃，原由是朴实无华。
I like to find the restaurants
in the village, because of simple and unadorned.
柔佛班卒Panchor离武吉甘蜜Bukit
Kambing收费站半小时，若从巴莪Pagoh出右拐，跟Panchor路牌只须驶10分钟，附近是发展中大学城。
Distance between Panchor
Johor and Bukit Gambir Toll is about 30 minutes.If you drive through Pagoh, you
have to turn right, and follow the signboard of Panchor drive about 10 minutes,
surrounding it is campus town that under development.
因靠麻坡河，自会想起以前那靠淡水虾和河鱼闻名，自2006年，大水患掩盖村落，奇哉是，之后这条河，再找不著一只虾一条鱼。
Because of near to
Muar River, previously there famous in freshwater shrimp and river fish. From year
2006, the village experienced large flood, after that, the river at here never
found fish and prawn.
在这百年沧桑的老镇，“现代”是仅存一家老餐室，由前村长唐旬平经营，锌扳店位在河畔街场中间路。河另端是翠绿树丛，被风一吹，树叶摩挲作响。没来过的人会傻住，好美！
In this old town, “Hin
Thoy”is the only remaining restaurant, run by the former village head Mr. Tang.
His shop located on the middle of the street. The other end of the river is a green
grove, the wind blows, the sound of the trees rustling in the breeze.
麻河没了鱼虾，但老板还是以烹煮此道大受欢迎，甚直明言水产是从彭亨河来的。吃大头虾，不识货的，会怕死那满头黄膏，是“找吃脚”，却视之为珍馐。但你又知不知道？在柬埔寨，大头虾可是国宝。
The river did not
have fish anymore, but the boss still very popular in cooking fish and he said
that the fish came directly from Pahang river. Eat Big head prawn, if the
person did not know much to the prawn, will afraid of the yellow paste in
prawn, but glutton was addicted to it. Did you know? In Cambodia, big head
prawn is national treasure.
椒盐大头虾 Salt and Pepper Big Head Prawn
望着剪平虾头，是为更易噬食那黄澄澄虾膏。沾调味粉炸，含椒盐油泡咸香，背驼驼整条肉，想怎生吞活剥都行，反正这傢伙没骨头。
The head of prawn
cunt into flat, is more easy, to eat the yellow paste in prawn. Dip the
seasoning powder and fried, it contained the fragrance of salt and pepper, how
to shallow it also no problem, this guy have no bones.
乌达蒸蛋 Otak steamed with egg
是谁发明用蛋清蒸麻坡土产乌达otak？还赤裸裸跟蛋白肉帛相见，把原本辛辣乌达变成蒸蛋般分不出彼此滋味。不用怀疑啦，这道菜是其它国家吃不到，但却是班卒“唐门”的绝活，真是嫩啊！
I wonder who
invented the egg white steamed with Muar local product otak-otak? The naked
otak-otak meet with protein of egg, turn the spicy otak-otak became steamed egg
and they can’t separate with each other.
鱿鱼蕹菜 Squid with water spinach
“现代”最早出名，不是河虾，而是这拿手好菜，不同在偷了马来人的沙爹酱连同蕹菜、烫熟鱿鱼、豆卜混捞，再掺盐、糖、油。没有本土罗惹rojak那种又臭又咸的虾头膏，却弄来了一个人家没有的版本，反较特别。
“Hin Thoy” earliest
well-known in this dishes but not big head prawn. The water spinach, cooked
squid, bean curd mixed with Malay Satay Sauces, add in salt, sugar and oil. It
did not same as the local rojak that is smelly and add with shrimp sauce. The
rojak in Hin Thoy is different version, special edition.
冰糖排骨 Rock Sugar Ribs
住家菜，一大根骨头突出肉外，只是下蒜茸、蚝油、黑酱油、黑胡椒、冰糖，似豆酱排骨味多些。结案陈词，糖浆无条件释放。
Home dishes, a large
bones with meat, the seasoning are garlic, oyster sauce, black soy sauce, black
pepper, rock sugar, the taste more likely to bean paste sauce ribs.
宫保鱼头 Kung Pao Fish Head
将红糟头壳斩块，加大葱、辣椒干连番颠炒，校蚝油、盐、糖，抛到豉汁鱼头那样，在是又不是宫保之间，但可以肯定是，骨头比肉更美味。
Cut the fish head
into pieces, fried with onions, dry pepper, oyster sauce, salt and sugar, it’s
bone more delicious than meat.
姜葱猪肝 Pig liver with ginger and scallion
肝好粉、好润，八九分熟，姜丝放得够多，腌些薯粉、胡椒粉、大火炒三分钟，便丢青葱，撒点米酒麻油，这是妇女坐月常吃的东西，，男人不用大肚，敢敢扫就是，补血。
Put more ginger,
marinade with cornstarch, pepper powder, cooked under high heat about 3
minutes. Add in green onion, wine and sesame oil.
这里的菜，就如一把年纪的慈父，性情内敛，每道都不会太强烈，刚刚好，但又熟过一点点，用料调味简单，家庭做法，重要是健康。吃饱，可转出武吉甘蜜看稻田，对面是金山，风光明媚，一日游，乐也。
The dishes here as an
old father, introversion, the taste not too strong, simple seasoning, home
cooking method, healthy. After enough eating, you may go the Bukit Gambir to
see rice fields, opposite it is Gunung Ledang, beautiful scenery and one day
trip.
