Celebrating Food! Celebrating Life!

Posts tagged “belacan

On the Trail of the Phoenix – Sotong Masak Hitam

DSC_7029 s
Mention squid ink infused food and Mediterranean dishes like the Venetian Pasta al Nero di Seppia from Italy or the Catalan-Valencian Arròs negre from Spain immediate comes to mind for many of us. Lesser known to most is Sotong Masak Hitam, a classic dish from Malay cuisine which also celebrates the use of squid ink which lends the dish its dramatic appeal and subtle flavours of the sea. This dish is also a favorite amongst many Peranakans who spell it as “Sotong Masak Itam” instead, though like Rendang, remains a peripheral and never really properly assimilated into Baba-Nyonya cuisine proper. Not by definition of Straits Chinese cooking for most at least. It is nonetheless enjoyed by many, Malays, Peranakans and even Chinese alike, for its piquant flavours make this dish all the more moreish.
(more…)

Advertisements

On the Trail of the Phoenix – Kerabu Beehoon

DSC_6761 s
As I’d mentioned on several occasions on this blog, Penang Peranakan cuisine differs quite significantly from their southern counterparts in Malacca and Singapore. The babas and nyonyas from the island state near the northern end of the peninsula has their own menu of dishes which are unique to their own culture. Perut Ikan, Inche Kabin, Jiu Hu Char and Kari Kapitan are just some examples.  The art of kerabu making, inherited from Thai cuisine plays a significant part of the culinary repertoire of the Penang Peranakans. Kerabu Kacang Botol, Kerabu Hai Tay, Kerabu Bok Hnee are amongst my favorites. They are refreshing sides which can be served along with more hearty dishes, or good with just some ikan goreng and sambal belacan as part a simple meal. Speaking of simple meals,  there is even Kerabu Beehoon which is perfect as one-dish meal on its own!
(more…)


On the Trail of the Phoenix – Ikan Pari Kuah Lada

DSC_7111 s
Ikan Pari Kuah Lada is a typical dish for everyday meals in a Peranakan household in Melaka and Singapore. It is essentially stingray cooked in a peppery sauce. The piquant flavours carried through the liberal use of white peppercorns and tamarind (asam jawa) makes the sauce (kuah) an excellent drizzling onto some piping hot steamed rice. Being spicy and tart at the same time makes it really moreish for more helpings of rice!
(more…)


On the Trail of the Phoenix – Sambal Buah Kuini

DSC_7915 s
It is mango season again and we see an assortment of mangoes from all over. From the honey and rainbow mangoes from Thailand, to the Benishaan and Alphonsoes from India, each visit to the local supermarket often involves getting hit by heavily perfumed wafts of heady aroma they exude. Each variety has its own distinct fragrance, devised by its own unique concoction of volatile chemicals which contribute to a sometimes intoxicating brew making them distinguishable from one another. However, many cultivars nowadays are grown for certain attributes like being less fibrous and longer shelf life in place of others like flavour and aroma! As a result some varieties like the Tommy Atkins which do not taste and smell very much are still in cultivation and widely sold, though hardly anyone buys them as far as I know! As far as I’m concerned, I still prefer very much my Harumanis, buah binjai and buah kuini when they are in season!

(more…)


Telur Kesum Kelantan Kampung Cina

DSC_9166 s
Most of us know that Penang, Melaka and Singapore are the three strongholds of Peranakan culture in this region. This not only stems from the long withstanding establishment of the Straits Chinese communities in there three places but more importantly in recent years, the fervent promotion of Peranakan culture by the tourism-related authorities in Singapore and Malaysia. However, the existence of Peranakan culture outside these three places is much much lesser known let alone their culinary heritage. So when I first read about Telur Kesum, a Kelantanese Peranakan dish, it got me very curious.
(more…)