[CLOSED] Jenggood Jom Makan

Spicy lovers, challenge yourselves to this Ayam Cili Tenyeh from @jenggoodjommakan which ranges from levels 1-4, and a level 5 that’s coming soon in about 2 weeks time! Inspired by the Indonesian dish, Ayam Geprek, that comprises fried chicken served with Sambal chili, this Ayam Cili Tenyeh (which means mashed chili) is a fusion rendition of smashed fried chicken, mixed with chili and mozzarella cheese. Although there’s no cheese pull, but you can expect a symphony of spiciness from the 🌶, creaminess from 🧀 and sweetness from kecap manis and palm sugar over the juicy chicken meat. If level 1 is already intimidating, the cheese dip is a good option to help mellow down the spiciness.

Interestingly, as each level increases, the sweetness decreases and without any surprise, the heat spiciness increases.

Level 2 - Palm sugar + Cili Tenyeh
Level 3 - Cili Tenyeh
Level 4 - Cili Tenyeh + Trinidad Moruga Scorpion, a chili pepper that’s ranked 2nd spiciest in the world. Pretty nasty especially since it lingers and left my stomach burning for quite a long while even when the amount that I tasted was a dip with my finger tip. 🥵
Level 5 - Coming soon with imported chili from Jakarta

Have you ever thought about how a bak kut teh will turn out to be when it’s substituted by lamb? The first visit to @jenggoodjommakan to try their laksudon previously left me a reason to try their modern twist to other traditional dishes on a return visit today, just like this Lamb Kut Teh. Served in a soy saucy broth that’s cooked with 5 different spices such as star anise, cinnamon, it takes much effort and at least 5 hours of slow cooking to ensure tenderness of the lamb rib. Meat falls off the bone easily, and made flavorful by the heavy herbal depth and a slight sweetness of the broth. Interesting alternative to bak kut teh for our halal friends!

After relocating several times, I finally found @jenggoodjommakan at Jurong West! Intriguing menu you would find that illustrates the modern twist in Malay cuisine; from laksa udon (you can even have a lobster variation), to lamb kut teh and karate fries.

Don’t expect the usual laksa. The laksa broth here is a fish based broth which explains the bits of fish meat that you might find. Still lemak and mouthwatering, especially when the taste of fried shallots could be picked up. Unlike the thick vermicelli that’s easily slurped up, the udon has a thicker texture that get coated by the laksa broth easily. There’s also no fishcake, beansprouts or tau pok, but shredded cucumber and laksa leaves. What I enjoyed most was the crispy chicken cutlet chunks that were somewhat like chicken karaage. Burst with juiciness and were extremely flavorful as they soaked up the laksa broth instead of turning soggy! Stir the sambal chili in for a stronger spicy kick.

Laksadon.

Read more: https://www.misstamchiak.com/jenggood-jom-makan/