馬來西亞百大 Malaysia TOP 100：北干那那祥和小食 Pekan Nanas Xiang He

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北干那那祥和小食Pekan Nanas Xiang He

煮了五十年的咸鱼花腩煲Fragrant Claypot Salted Fish and Belly Pork

推荐：猪油渣乌冬面，咸鱼花腩煲，(菜脯甘榜鸡-未在文章内）

Recommended: Lard cracklings Udon Noodles, Fragrant Claypot Salted Fish and Belly Pork, (Kampung Chicken with salted and dried radish - not shown in article)

丹绒比艾区国会议员黄日升、大马美食家廖城兰
Ahli Dewan Rakyat Tanjung Piai Wee Teck Seng, Food Critic Malaysia Jacky Liew

在大马每处乡镇，都能找著一、两户生意特好餐厅。门市未必气派，然口碑却是人人载道。

In every town in Malaysia, you could found one or two restaurants that business very well. Not necessarily that it was a kind of very expensive and stylish restaurant, but it must be a restaurant have a good reputation that rely on word of mouse.

摒除旧习，来来去去介绍回前几家或找熟悉领路，怕被带去套交情，那级别定低。

If often went to introduced those restaurants that frequently been recommended or asked for friends became a guide, I’ m afraid of they took me to do favors for restaurants which were low in quality.

北干那那州议员杨敦祥、大马美食家廖城兰、士古来州议员YB巫程豪医生、东主林方武
ADUN Pekan Nanas, Food Critic Malaysia Jacky Liew, ADUN Skudai YB Dr. Boo Cheng Hao, Boss Lim Fang Wu

故每访处新地方，定会把书刊、网民资料跟当地大众举出最佳食肆核对。后筛选出。所有菜亦要以招牌菜和吃过最好，最多客叫为标准。虽然某些很普通，但平凡有平凡实在。

Hence when I want to recommend the restaurants on some particular places, I will started to do researches, checked the recommended restaurants that list in books, magazine, internet information, ask the local customer and screening out the best restaurants. All of the dishes that I recommended mainly were signature dishes or the dishes that ordered by most of customers. Even though some of them were ordinary, but were very well-done.

在柔佛笨珍转向新山途中Pekan Nanas警局隔壁，有间外头摆满桌椅，里面冷气的祥和小食，七十来岁东主林方武，确有几样煮的比我尝过同类食物还好。

Drive through the way that from Johor Pontian to Johor Bahru, the restaurant located next to Pekan Nanas police station. There a lot of chairs and tables outside, Xiang He also a air-conditioner restaurant. The boss is Mr. Lim, seventy years old, few of the dishes that he made better than other same foods that I ate in another restaurants.

猪油渣乌冬面Udon Noodles with lard cracklings

创自北干经已结业的合益酒楼。

Created from Pekan Nanas Hap Yi Restaurant that already went under.

就是这样？特喜欢它脆脆的猪油渣。

That’s it? I most like it’s lard cracklings.

乌冬面重要是黑、白胡椒味拌的好。没有调和的胡椒味，不算会煮乌冬面。太呛，怕刺鼻。弱又显得无劲。当然，除胡椒的辣，还得芳香以及柔中带韧的面质。

Udon noodles need mixed well of black and white pepper to make it tastier. If the pepper too much, will be pungent. If too little, will be tasteless. Of course, except the pepper spicy, the noodles have a tender and firm texture.

若再加上大把金黄色猪油渣兼炒得相当干爽，並含蓄着找不出的猪油渍，吃来面不粘面，条条分别汁味俱佳。而在这，终给我找到了。

Add in large amount of lard cracklings to fry it, make the noodles not sticky and juicy.

咸鱼花腩煲Fragrant Claypot Salted Fish and Belly Pork

还有这样，是众口一致推荐招牌“咸鱼花腩煲”得爆香梅香咸鱼、辣椒干连同切片五花腩炒姜、蒜、葱白、红辣椒、胡椒粉，糖，临尾校黑酱油、麻油，舀进瓦煲煎煨收干。离火前，起出稀罕的烧肉乾牵着梅香暗藏辣底，结果是异常香脆又似煲底煎香酱油味，不特别，真不敢介绍你，在武哥手，经已有五十高龄.

Another, signature dish “Fragrant Claypot Salted Fish and Belly Pork”. First, stir-fried the salted fish, dry chilli, pork belly, ginger, green onion, red chili, pepper powder, sugar, black soy sauce, sesame oil, scooped into a clay pot and simmered it until the gravy became dry. Crisp, fragrance soy sauce smell and taste like pork jerky. It contained the experiences of cooking from chef.

印尼咖喱鱼头Indonesia curry fish head

另道驰名！红枣鱼头蒸熟跟豆卜、茄子在同个陶钵，以叁峇、黄姜粉、小葱、石古仔、香茅、南姜、鱼咖喱粉、马来盏、盐糖、生奶煮至滑溜、无渣、差点露出印尼风味。马上有股冲动想出身汗。感同身受这股泼辣，好分头吃掉。

Famous dish, steamed fish head until cooked, put it inside a clay pot with bean curd, eggplant. Add in sambal, turmeric powder, red onion, candles nut, lemon grass, ginger, fish curry powder, belacan, salt, sugar, milk and boiled it. Indonesia style.

纸包药材鸡Herbs chicken

童子鸡下当归、玉竹、党参、洋参须、川弓、淮山、红枣、枸杞，浇些花雕，装进锡箔包炊，好不好咬口胸肌，是有点本事。拿馨溢齿颊形容这坨，味入三分的肉，加上女人滋补当归随男士爱闻酒香，故可做精神和生理上的催情剂。吃了晚晚都想寻求慰藉。

Wrapped the chicken into a paper and put in angelica, Solomonseal Rhizome, Codonopsis, Ochatopsis, Szechwan Lovage Rhizome, Dioscorea opposita Thunb, red dates, wolfberry and some wine.

白灼虾Steamed Prawn

笨珍海虾早闻名遐迩，原由是海域土质养育出只只肥美弹齿的野生物，捕获还得起标，唯有胜者才有得吃。

Pontian prawn was very famous, the reason is the sea soil rich in nutrients.

以一锅姜、葱掺合花雕的汤灼熟，跟刺身基本是吃鲜肉原味。比起半养港称基围虾，虽烫法雷同，材料却不知好上多少倍。何况还包送八角、桂皮等药材补益，所谓酒行血，虾壮阳，今晚老婆又有得乐，大大声叫，再来一次。

Boiled a pot of ginger, onion and wine soup and blanching the fresh prawn, like sashimi.

东坡肉Stir-Fried pork

原本肥腴下体半裸粗糙的肉，经氽水去油后，取桂皮、八角、丁香，芫茜、小红葱、蒜米、酱青、冰糖焖足时间，使柴部变得更软绵，切成四方适口块装，比小姐更显润滑大方。

Boiled the pork for a short time to remove it’s fat, stewed with cinnamon, star anise, clove, coriander, red onion, garlic, soy sauce and rock sugar. Cut the pork into square that was suitable put into mouth, smooth and silky texture.