I like going to Tekka Market. Both the market and the hawker sections have such great stalls. The market side always has stuff open all the way into the afternoon on Sundays, making it ideal to catch some fantastic lunch and then buy groceries for dinner. The vegetable stalls have such a variety of ingredients that each time I go I find something I haven’t seen before. It’s a great place to get ingredients for Vietnamese or Thai food. It’s so easy to find Thai basil and other herby leaves here.
Now the hawker side is chock-full of nasi briyani stalls. Yakader is the place I go to. This was the place I had my briyani epiphany. Before this, I never understood why one would cook nuts and raisins with savoury rice. The nuts would just be soft and the raisins pulpy and sweet, which I don’t fancy in savoury food. It all became clear when I had my first spoonful of their rice. The cashews, though not crunchy, gave a lovely fragrance to the rice, and the not-too-sweet raisin gave it extra interest and texture. Now let’s get on to the mutton. It is amazing how tender this stuff is. At first, it seemed deceptively unyielding to the fork, but once a morsel was hacked off, it fairly melted in the mouth. Spiced just right, this stuff is briyani heaven.
DC spotted some sup tulang at Hanifa’s nearby and ordered some mutton bone soup. It was very peppery and quite nice to gnaw at. I’m not super keen on chewy tendon (I like mine soft and melting), but the soup was nicely flavoured, though a bit of a shock to the system with the amount of pepper in it. It was so good that the family at the next table asked us where we got it and happily slurped up their order. I’d go back to try the mutton and tongue next time.