Many of us love spicy dishes but find it daunting to prepare the chili mix which breathes life unto these savory delectables which are part and parcel of our culinary repertoire in this region. “Rempah” as it is commonly known in Singapore and Malaysia, otherwise called “bumbu” in Indonesia is the heart and soul of Southeast Asian cuisine in this part of the world. But there are many different types of rempah in existence, “rempah titek“, “rempah gerang asam“, “rempah kuning“, “rempah cili-bawang” are just some examples, which we will explore in the course of this blog over time but is there a rempah which is most commonly used amongst many dishes? Indeed there is. I call this “generic rempah” for ease of remembering, something I’d mentioned and used in many of the dishes I’d introduced earlier like laksa lemak, kangkong masak lemak and rendang ayam. Its versatility extends beyond these dishes of course, some of which I would prepare and blog about in time to come… hopefully. A large batch can be made and it stores pretty well but just to put it into immediate use after its been freshly prepared, I’d used the generic rempah in a simple recipe for Sambal Ikan Bilis, an indispensible condiment in our favorite nasi lemak. (more…)
My dad bought home another loaf of roti peranchis aka “jiam tao lor dee” thinking that there would still be leftovers of the delicious kari ayam cooked from Madam Goh Kim Gek’s wonderful recipe. Well, there was probably like 2-3 pieces of potato, a few morsels of chicken and barely half a bowl of kuah left. Yes most of it has been savoured and devoured over the first loaf, not to mention the bee hoon puteh goreng which he cooked himself for dinner the night before to enjoy together with the curry chicken. If only I’d cooked a bigger pot. I promised him I’ll do so next time as he enjoyed the kari ayam tremendously. What to do with the leftover roti peranchis then? Good to make some Roti John with it!
Comfort food is often what one truely yearns for when one gets home after a long day, It could be after laborious ploughing through streams of data and figures, in an almost hypnotic trance-like fashion in front of the computer hours at ends, and dinners made frugal. Or it can be after endless evenings of socialising, over martinis and cocktails amidst cosmetic conversations and superficial banter, and real food made little. When one finally gets home, and all that pomp and makeup shed off like a second skin, one can finally be oneself. That is when the cravings set in. It can be as simple as a classic Croque Monsieur with freshly toasted bread over old cheese and good ham, or a bowl of cereal with creamy full fat milk and crunchy homemade granola. Satisfying the insatiable, as one becomes overwhelmed by routine and the mundane, comfort food despite its simplicity, transcends and becomes a luxury.
For me, nothing can be more comforting than a bowl of freshly cooked noodles. Those who know my blog well would know that I feature noodle recipes to a great extent and often to great detail as well. From 炸酱面 to Mentaiko Pasta, from Spaghetti alla Bolognese quite long ago to Spaghetti alla Laksa Pesto most recently… in short, I’m a sucker for noodles in all forms, and quite literally so. For me, the sheer act of slurping strands of noodles, be it ramen, pasta, beehoon or kway teow is profoundly therapeutic. Slurping unleashes an avalanche of flavours into the mouth, setting forth a plenitude of palate profiles and aromas that stimulate one’s senses all at once. Slurping is considered part of good table etiquette in the Asian context, and most rightfully so. Surely it is one of the most resounding ways, and the least one can do as a display of appreciation for a good noodle experience.
I have access to a couple of buah belimbing trees in my vicinity and they fruit in abundance all year round. When I was discussing with Wendy on what to cook for Malaysia Food Fest Pahang, I requested her to find me a dish which makes use of these little wonderfully sour torpedoes. My first dish for MFF Pahang, is a recipe I knew I would like. When Wendy was telling me about it after she prepared the dish, way before this month’s event commenced, I knew I would love to try it. Not only because the recipe is incredibly simple to follow, but more importantly, the flavours are exactly what I crave for! Spicy, sour and savoury!