Restaurant Menu



Official Caterer to
Baba House, Singapore
157, Neil Road




UDANG GORENG ASSAM
Fresh prawns are stir fried in a hot kwali with a tamarind-pepper sauce.


KARI LEMAK UDANG KERTAK
This dish is a popular weekend dish during Chef Kathryn’s childhood when her uncles returned home with an assortment of catch from an all night fishing trip. These are promptly cooked in a curry made from ground spices and a hint of Indian curry powder. Cray fish is used in this dish at PeraMakan.


UDANG MASAK KUAH NANAS
Fresh prawns cooked in hot pineapple gravy. You have a choice of “pedas” (hot and spicy) or “lemak” (with coconut milk). Both are equally nice, it’s just a matter of taste.


SAMBAL UDANG
Fresh, shelled-prawns stir-fried in fragrant sambal sauce, with or without Petai beans.

SAMBAL SOTONG
Fresh juicy sotong stir-fried in fragrant sambal sauce, with or without Petai beans.


SOTONG PANGGANG
Whole sotong is first marinated in spices, then grilled. Served with a sauce and a side dish of Nyonya Salad.


SOTONG GORENG ASSAM
Fresh squids are marinated in spices and deep-fried, then stir-fried in assam sauce.


OTAK OTAK MAKANAN LAUT
Fresh mackeral, prawns and squids are mixed in an otak paste and grilled on a kunyit (fresh turmeric) leaf.