Review Best Posts in Thread: Zaks Place

its definitely a place to visit. its good now and its going to get better based on russel and jess's plans!! i would go back just for the french fries!

 

Thank you, conscientiousness, pride in my work and not being afraid of hard work were all bred into me by a very hard working family.

 

The wife and myself had lunch at Zak's place on Saturday. I'm American and the only other time I've had British fish and chips was a number of years ago at a joint base in Afghanistan, so my palate is what it is.

I personally found the fish nice and the chips seasoning fantastic. Had a bit of time speaking with the owner, good guy. I wanted to stop by as I believe we should try our best to support other expats and I was honestly curious about the food truck. Will definitely give it another go, not sure about this trip as I'll be heading off to my next project soon.

Highly recommend.

Shawn

 

Good Morning Shabbynomad70, Thank you for your kind and honest review.

My wife arrived shortly after you left and is to be forgiven. She is not tardy, she is suffering from violent bouts of morning sickness.

Oh yes, the rubble which is our car park and constantly up and down the steps to the truck for me is a nightmare. I'm only awake now because of the pains and cramps in my feet and legs. However, hopefully all is not lost. Myself, a good friend and his associate have mapped out a plan to , more or less, solve this problem. We're moving the truck to the very rear of the car wash, away from the ever present traffic noise, then employ some type of grass. The rear of the truck will be converted into a service bar leading to the next area which will be dominated by heavy duty bamboo walls and a combination of wood and bamboo flooring , all being well we'll be on stilts to keep our tortured feet dry. Superior furniture for customer comfort is already stacked at our house.This will be topped with a nipa roof to combat the sun and rain. Of course, finance will rear it's ugly head so this will not be happening overnight.
The shabby sign up front is to be replaced by another one, more vivid and possibly illuminated , I'll look into that forthwith.
It was actually Heinz tomato ketchup .
Yep, turmeric. White rice will not be a problem in future.
Your fish preference I don't think will be be a problem ( what is it ) ?
I get a number of requests on a regular basis, yours are easily dealt with... ask "momma" for her recipe and I'll make my best effort..

Other requests.... The fennel didn't, or has yet to turn up. I have a little time today so I'll get around myself and see what I can do.

Beef Rendang.
Usually cooked in advance for visiting dignitaries
A rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.

Calories 416 kcal
AUTHOR BEE | RASA MALAYSIA
INGREDIENTS
Ingredients:

• 1 1/2 lbs. boneless beef short ribs, cut into cubes
• 5 tablespoons cooking oil
• 1 stick cinnamon, about 2-inch length
• 3 cloves
• 3 star anise
• 3 cardamom pods
• 1 lemongrass, cut into 4-inch length and pounded
• 1 cup thick coconut milk, coconut cream
• 1 cup water
• 2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
• 6 kaffir lime leaves, very finely sliced
• 6 tablespoons kerisik, toasted coconut
• 1 tablespoon sugar or palm sugar to taste
• salt to taste

Spice Paste:

• 5 shallots
• 1 inch galangal
• 3 lemongrass (white part only)
• 5 cloves garlic
• 1 inch ginger
• 10-12 dried chilies, soaked in warm water and seeded

CLICK HERE FOR CONVERSION TOOL
DIRECTIONS

1. 1
   Chop the spice paste ingredients and then blend it in a food processor until fine.
   
   
2. 2
   Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
   
   
3. 3
   Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
   

RECIPE NOTES
To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

Nutrition Facts
Beef Rendang Recipe

Amount Per Serving (4 people)
Calories 416Calories from Fat 468

% Daily Value*
Fat 52g80%
Saturated Fat 24g150%
Cholesterol 100mg33%
Sodium 132mg6%
Potassium 1001mg29%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 9g10%
Protein 36g72%

Vitamin A 330IU7%
Vitamin C 5mg6%
Calcium 64mg6%
Iron 7.4mg41%
* Percent Daily Values are based on a 2000 calorie diet.
COURSE: MAIN COURSE
CUISINE: MALAYSIAN
KEYWORD: BEEF RENDANG

Beef Rendang is my Nemesis. From day one all I ever wanted to do is fish and chips. Zak's Place is just a food truck with 2 gas burners , a deep fat fryer and a puny little oven. My days of striving for Michelin stars are over , I tired of all the pretentious clap-trap back in the 80's ..

I'm going back to bed

 

I've been bandying this about since January and as I said before my fish and chips are well above average, indeed they are top quality and cooked to perfection. I absolutely know this.
However, please return at your convenience, order the same and please point out what's average about it. Don't make your identity known until you've finished.
If your critique has merit, well, you will walk away having had a free meal and I will have learned something.

 

I returned an hour ago from the fish market. You see a sample of today's catch and bloody expensive , too.
You don't see Dorado, my most favoured fish and quite rightly, it's succulent, and moist especially when a small amount of the chef's genius is thrown in the recipe's. There is some Dorado on sale there but far too small to be accepted for my clientele. I rarely buy Dorado under a metre, today they were less than a foot long and with the big head to put into the equation certainly not a viable option. After all I'm there to make a living , ( sorry folks, there ain't nothing for nothing,).
Today I have bookings for brunch and lunch, if any of you read this please be prompt if you don't want to be disappointed. I do have good Dorado which I put directly on the food truck. This is of a respectable size.
Unfortunately, talking to the vendors about sustainable fishing only produced that glazed over, 1000 yard stare.
Then we have the Chinese and Japanese fishing fleets to contend with, they have no respect for this country's fishing limits and rape the seas ad-lib.
Discussing this with a Swiss gentleman he was fully against my debate which was close to becoming an argument. He states that we, the western ex-pat, don't belong here where as they all do to the extent that they can do as they please. Bulldust !
I could go on extensively about over fishing but I've got work to do.
Finally for now, I have a small amount of baby back ribs, which will be cooked my way and no other. Get there quick.
I can't put nutritional value, I know the gentleman who asked for this has more than a small ability to work out a ball park figure.
Please bear in mind that just because it says deep fried on the board, it can be pan fried, baked steamed or grilled. All of which can be done with olive oil , nothing at all, also seasoned fresh milk is a super medium for poaching fish. All of you have a great day and hope to see many of you later.

 

We had Zak's F&C a few days ago, worth every centavo, especially with the quality of the fish. Will definitely go back, gotta try the curry and burger. With Judy over the stove and Russell and Jessie in command, a welcome addition to the restaurant scene.

 

Of course we're not. They'd be on factory ships for months then transferred to a warehouse in Manila. The transport costs from Manila to Dumaguete, plus the cost of dry ice would cripple a small outlet like mine. Then there's the quality factor... Likely be freezer burnt, frozen and defrosted several times. NO! I use only fresh fish.

 

The potatoes used at Zak's Place come from Mindanao. They're a bit touch and go but overall good for frying and mashing. I had to buy potatoes from Valencia market once and only once, they were extortionate and they were terrible. Never again.
Dorado I will put on the menu but they're quite elusive at the moment.

 

The fish and chips I had were delicious at the new Craft Beer Garden in Bacacay just west on the road past Hypermarket. Note closed Sundays