Ponderosa presents Sajian Klasik Nusantara

My first glimpse of the Ramadan buffet at Ponderosa Golf & Country Club this year was from a tiny teaser video, presented in the theme, Sajian Klasik Nusantara.

Chef Zamani Kidam, better known as Chef Zam,
carving the whole roasted lamb at the terrace,
in Ponderosa Golf & Country Club

This video features the resort’s Executive Chef Zamani Kidam, better known as Chef Zam, preparing Sup Stew Gearbox, a rich broth of Lamb Knuckles locally known as Gearbox, brewed with traditional herbs and spices and chunks of vegetables, in a style reminiscent of how chefs on the Asian Food Channel would demonstrate cooking!

The video ends with Chef Zam (dramatically!) inviting viewers to come savour the sumptuous spread along with Sup Stew Gearbox, in the buffet themed Sajian Klasik Nusantara at Ponderosa Golf & Country Club this coming Ramadan.

A serving of Sup Stew Gearbox

As Ramadan should start very soon, the resort decided to invite 32 special guests aged between seven and 14, accompanied by their teachers from Sekolah Kebangsaan Kulai, a school that has special-needs children, to dine with us at our media preview.

The resort continues their tradition in sharing goodwill with under-privileged groups and they have identified this school which has a Kelas Pendidikan Khas (special education class) to meet the educational needs of children born physically handicapped, have learning disabilities, with Down syndrome or other mental disabilities that impedes learning.

Classic ingredients that go into
wrapped portions of Nasi Lemak

“Our school is located in Kulai and we do not receive any invitations for buka puasa, so we are very glad that Ponderosa Golf & Country Club remembered us,” said principal, Puan Rosmayati Hassan.

When the buffet spread is ready to serve, it’s time for us to sample the variety of food displayed in stalls and buffet lines arranged around the café and its adjacent terrace.

I share the excitement of the youngsters as we take a look at what is being served before deciding on which to taste first.

This spread is made up of humble fare in everyday favourites from freshly fried Keropok Lekor, Roti John, Roti Canai to 10 varieties of Malay kuih and an assortment of ice-cream, in a range of menus that will be rotated over eight days.

I pause to watch a staff serving Nasi Lemak the old-fashioned way – tastefully wrapped in greaseproof paper lined with a slice of banana leaf (for nostalgic aroma!) – that contains a small portion of rice steamed in coconut milk with a side of cucumber slices, toasted ikan bilis (anchovies) and groundnuts, a wedge of hardboiled egg, a whole fried fish, topped with a drizzle of sambal sauce.

Cucur Udang or prawn fritters with a side of sambal

This whole fried fish – selar kuning – is a firm favourite (so declared by many in our group!) and I cannot agree more, especially when it’s fried into a fragrant crisp!

At this stall there are also bowls of Lontong served with a dollop of the same spicy sambal and freshly-fried Cucur Udang or prawn fritters that taste super when dipped in this sambal.

At the terrace, Chef Zam and his culinary team are busy at the Barbecue section, carving the whole roasted lamb and serving smoked Beef, Chicken, Duck and Fish.

Smoked Ikan Keli or catfish drizzled in creamy lemak sauce

The smoked fish is Ikan Keli or catfish, best savoured with a drizzle of creamy lemak sauce.

Nearby, simmering in a giant pot or kawah, is Chef Zam’s soup of the season, Stewed Gearbox, a slow-cooked, spicy stew of Lamb Knuckles with plenty of vegetables.

Besides the chef who is busy grilling pieces of chicken, beef and fish, I can see other chefs stir-frying popular Chinese dishes like Fried Carrot Cake and Fried Kway Teow or flat rice noodles, while another is grilling skewers of satay and yet another is deep-frying chicken.

Deep-fried Chicken which is crispy, tasty and not oily

These live cooking stations are under a shelter set up at the terrace for better ventilation as the chefs grill, deep-fry and stir-fry dishes to serve the food, freshly made to diners.

I take a peek into the chaffing dishes lined up in the hot buffet and see a range of Malay lemak dishes prepared with rich coconut cream gravies to savour with steamed white rice.

There are also irresistible Malay main course dishes like Nasi Ayam Penyet, Nasi Kerabu, Daging Gulai Kawah Batang Pisang, Sambal Sotong Bunga and Ayam Masak Nusantara.

The Salad section: Don't miss the plump buah petai [Left]

The appetizing aroma rises up to greet me as I spot familiar dishes like Paceri Nenas Ala Johor – a Johor specialty cooked with pineapples, Rendang Kambing Tok or grandfather’s recipe for lamb rendang, Labu Lemak Pucuk Manis and Daging Tetel Asam Pedas.

Among these items, I recognise popular Chinese dishes like Butter Prawns and Chicken stir-fried with dried chili, contributed by the resort’s popular Chinese restaurant, Hop Sing.

In the Salad section, there is a choice of kampung-style kerabu, ulam-ulam or kampong greens like Ulam Raja, Pucuk Pegaga and plump buah petai to enjoy with appetizing traditional spicy sauces like sambal, cencalok and budu.

Freshly-made breads - Roti Canai and Murtabak

More appetizers to add to the salad combination include salted eggs and salted fish along with a range of crisps and mouthwatering pickled fruits and vegetables.

There are also ingredients for diners to assemble and create their own fruit Rojak and top it with prawn paste sauce and a sprinkle of crushed toasted peanuts.

At the dessert section, I see colourful Malay kuih and broths like Bubur Kacang Merah (red beans), Pengat Puteri Mandi and this year’s specialty, Chef Zam’s Bebola Pelangi Pengat Pisang (banana)!

There are also jellies and puddings and even small cream puffs, and a counter dedicated to Ayer Batu Campur or ABC shaved ice desserts but I notice that the youngsters are making a beeline for all-time favourite, ice-cream potong.

A choice of Malay kuih to choose from

It’s good to have these special guests join us for the first taste of the Ramadan spread here and when they have all eaten, the youngsters volunteered to present some songs to entertain.

The goodwill continues as these young guests are presented with Raya goodies with the resort’s best compliments as well as cash gifts in Green Packets from a generous donor.

The Sajian Klasik Nusantara Ramadan buffet will be served from May 9 to June 2 at RM78 nett per adult and RM35 nett per child aged six to 12 years, comes with entertainment by popular emcee, Embun.

Early Bird purchases made before May 8 will enjoy RM10 discount on the adult price.

The Café at Ponderosa Golf & Country Club, is located at No. 3 Jalan Ponderosa 1/1, Taman Ponderosa, 81100 Johor Baru, Johor.

For reservations, Tel: +607 – 354 9999 (Sales Department).

For more details on the Sajian Klasik Nusantara buka puasa menus and resort promotions, visit website: ponderosagolf.com