My pot of keng hua has been sending out blooms again. Around half a dozen around Valentine’s and now just barely two weeks later, 13 blooms, the same number when I got it last August. Friends said this is probably the best 12 bucks I’d ever gonna spend and I cannot disagree. Anyway, I’m making a sweet broth dessert again with these latest blooms and I’d changed the recipe slightly compared to the previous one. There isn’t really a fixed recipe for this. You can just cook with whatever combination of ingredients use in both versions and I’m sure they would taste delicious nonetheless! (more…)
You know when you’d tried a certain dish at a new joint, and after that tell yourself that the “gastrorgasmic” experience you’d gone through had just breached the boundaries of what you’d think was the best rendition that could possibly exist out there for that particular dish, hitting all the right spots, making you nod your head periodically, albeit uncontrollably as you close your eyes in attempt to shut off the other senses so as to concentrate on extracting every ounce of gastronomic pleasure from each bite, smiling to yourself without even knowing you are smiling, only to be overwhelmed by that oddly tingling sense of sadness that creeps in as you partake that last mouthful or slurp, savouring every bit of lingering morsel in the mouth, or waft of aroma in the air, bittersweet as you can’t help but let out a sigh of contentment and gratitude for the experience, interspersed with hopeful yearning for the next episode. Sounding both phenomenal and incredible at the same time while wondering how could that be even mortally possible. Well you could be if you live a life to eat. We’d experienced that before, on several occasions in fact, most notably with Mutekiya Ramen when we first visited a couple of years back and also my first personal encounter with Sugino’s mousse creations, and most recently, 金子半之助天丼 Kaneko Hannosuke Tendon.
Several new Peranakan eateries and “makan outlets” have opened over the short span of just one year and this is a heartening sight. Peranakan cuisine, despite being somewhat familiar to most Singaporeans remains as a niche to many who would only savour during gatherings or on “special occasions”. It is in hope that with Peranakan food being made more easily available through the opening of these new places that the cuisine would become a larger part of our daily meals as part of our daily lives for the non-Peranakans and even some members of the Peranakan community themselves.
For those who love Japanese ramen, 一蘭 Ichiran Tonkotsu Ramen should not sound unfamiliar. Hailing from 博多 Hakata, Fukuoka, they are one of the the first to popularise this stye of ramen from the south characterised by a rich and creamy bone broth with branches all over Japan. It is not only their ramen itself that makes them unique but also the way of ordering ramen, and also the sheer experience of dining in an Ichiran ramen outlet itself that makes things interesting…
There are many kuehs which we grew up eating and enjoying, often not just because they taste good but also the other dimensions of the gastronomic experience that surpass that from just the palate that makes each bite memorable. Like lapis sagu or kueh lapis beras, which can be made more fun by peeling the kueh layer by layer, or in the case of ondeh ondeh, the sheer joy one receives as every one of these sticky and chewy balls explodes with each mouthful to unleash an avalanche of sweet and savory juices from within…
When one thinks about Peranakan cuisine, what comes to mind immediately are probably the elaborate dishes one would see being showcased in a Tok Panjang feast. Ayam Masak Keluak , Kuah Hee Pio, Itek Sioh, Ikan Gerang Asam etc… laok ari besair as they are called in Baba Patois, to mean dishes specially cooked for special occasions like weddings and birthday celebrations. But we often forget that there are many dishes which Peranakan households enjoy on a daily basis, simpler dishes requiring less time to whip up which are by no means less delicious. So here are some of these everyday dishes, laok ari ari which you can also whip up for your everyday meals.
Sambal Jantong Pisang is an interesting dish, and one which is uniquely Peranakan. I love it for its kerabu-like freshness and crunchy textures, intermingled with the richness and spiciness of the coconut milk dressing. It used to be commonly served as a dish on the Tok Panjang banquet on traditional weddings, for its tedious making process seems most befitting of the grandeur and scale of this solemn once-in-a-lifetime event. More importantly as I was told by an old Baba, the dish is particularly meaningful for the occasion as bananas are symbolic for one to be bountiful blessed with many children, the wish for the newly weds to bear so, hopefully as many as the elongated flowers one would find in each unopened banana bud, layer after layer, generation after generation.