Are you in Kota Kinabalu (KK) or are you visiting KK soon?
Want to try delicious
'nasi kuning'
(or directly translated as 'yellow rice')
or
'lalap goreng'
(refer below for translation of lalap in English and 'goreng' simply means 'fried')
in KK?
Check out the food at the WARUNG, located in Kepayan area in Kota Kinabalu, Sabah, Malaysia
Their specialty in terms of drinks >>> PEARL TEA AIS!
Have a try at THE WARUNG!
For more inquiries please call
Office: 013-878147/013-858288
Facebook: The Warung
Address: Jalan Pahlawan Kota Kinabalu,SB
Do visit their business page at:
www.eblitznet.com/w/eb/my/warung
From Wikipedia:
Lalab or lalap is a Sundanese raw vegetable salad served with sambal terasi. It originated from West Java, Indonesia. Originally, it was made from any available edible young leaves and raw vegetables know by Sundanese since ancient times. Today, though, most lalab consists of sliced cabbage, cucumbers, lettuce, green beans, yardlong beans, tomatoes, leunca, lemon basil, spinach, water spinach, cassava leaves, papaya leaves, chayote, and small, green eggplant. Sometimes, other exotic vegetables also are used, such as green, stinky petai and jengkol bean. Although most lalab vegetables are only washed in cold water and served raw, some boiled, steamed and fried variations are also available; for example, petai green beans can be served either raw or fried, while labu siam (chayote), water spinach and cassava leaves are usually served boiled.
Do visit their business page at:
www.eblitznet.com/w/eb/my/warung
From Wikipedia:
Lalab or lalap is a Sundanese raw vegetable salad served with sambal terasi. It originated from West Java, Indonesia. Originally, it was made from any available edible young leaves and raw vegetables know by Sundanese since ancient times. Today, though, most lalab consists of sliced cabbage, cucumbers, lettuce, green beans, yardlong beans, tomatoes, leunca, lemon basil, spinach, water spinach, cassava leaves, papaya leaves, chayote, and small, green eggplant. Sometimes, other exotic vegetables also are used, such as green, stinky petai and jengkol bean. Although most lalab vegetables are only washed in cold water and served raw, some boiled, steamed and fried variations are also available; for example, petai green beans can be served either raw or fried, while labu siam (chayote), water spinach and cassava leaves are usually served boiled.
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