One of the finest things about living here in wretched Sandakan is the acquirement of the unwarranted street wanderers’ luck of being able to sample the finest of the fine for the lower class citizens at a slash price cut rate environment. Here I have listed down a few of the good dinner dishes I have been fortunate enough to sample, with a few observations about its ingredients. It is truly regrettable that I have not been able to take any photos of these delightful morsels.

Stir fried spinach: served in a very small platter. The greens are liberally stir fried with a generous portion of palm oil and garlic, with a few dashes of finely chopped shreds of red chilies.

Stuffed to fu: ordinary class tofu applied with the diamond cut, deeply fried at the outer side, whilst maintaining a juicy tender filling at the inside. The fillings consisted of shrimp, minced pork, shredded carrot, mushroom slices and onion pieces. It is best devoured with a dipping of hot and sour sauce.

Seafood pot: contained therein, a hot closed container of porous clay, a plethora of vegetables and seafood. I have noted an assortment of white Japanese cabbages, large black mushrooms and button mushrooms, crab fillets, chicken slices, pork bits and middle sized prawns. The broth is of acceptable taste and the amount of seafood is passable. Serves up to three or four individuals per serving.

Pork ribs glazed with cane sugar: middle sized platter. Pork ribs are cut into bite sized cubes, marinated with either plum sauce or cane sugar with bitter caramel sauce and then shallow fried. Rib meat is a bit dry, but finely textured.

Deep fried prawns with mayonnaise dressing/salad prawn: Noted several variants. Those made by Sapporo are made with a sprinkle of sesames while those of Penang House are made with a modified base dressing. The Buddy’s Hut variant emphasizes on the crispiness of the skin and the use of aromatic herbs. The night Dai Pai at mile 4, however, offers the cheapest price and the most consistent and unified taste.

Mango chicken: Happened to try this one out at Sapporo’s. Base flavouring is made out of young and sour mango slivers, ginger slices and chilli flecks. The chicken (got the breast portion) is evenly fried, but the sauce have to be reworked as the taste of ginger overwhelmed the taste of the mangoes and the chicken.

The 6 dishes mentioned above might require about RM 40-50++ at the Mile 4 night market Dai Pai. The prices for the same dishes with slight differences can be enjoyed at Buddy’s Hut (Mile 4), Penang House and Sapporo’s (both located at town) at a slightly higher price. Note that dining at Buddy’s Hut is slightly more expensive than the other three places. Please note that you’ll have to order the compulsory rice and hot tea.

Update: Buddy's Hut had since closed down and was replaced by a vegetarian restaurant.

Labels: Buddy's Hut, Dai Pai stall, food, Penang Restaurant, Sandakan, Sapporo, seafood