I bought quite a number of packets of these coral seaweed last year at a food fair. Touted as “sea bird’s nest“, these wobbly translucent branches immediately caught the attention of many
housewives aunties ladies, thanks to the high content of carrageenan, which has textural properties likening collagen. Well, truth be told, it isn’t the real deal as collagen is found only in animals, specifically vertebrates. But its pretty yummy and I’m sure being a seaweed, it has many beneficial qualities as well!
Ayam Buak Keluak… such a love-and-hate relationship with this classic Peranakan dish. As much as I love eating it, I loathe making it. The preparation work that precedes is so much more laborious than the actual cooking of the dish itself! So so much more laborious! Work starts days ahead with the soaking and daily scrubs of the black nuts imported from Indonesia. While most recipes call for prep work three days in advance, I make it a point to soak for a minimum of five days, sometimes up to seven! And to make things “worse”, I do water changes and scrub not once but twice, literally day and night, making sure that they are good to use and safe for consumption. Not taking any chances here. Perhaps it has come to a point of being obsessive. What to do?! Most Peranakan restaurants charge them by the nut nowadays, how else can one enjoy the unique flavours of this dish without having to empty my pockets. Yet to enjoy this dish periodically is a dire need and not a mere want! Now you know why I love it to bits but hate it to the core at the same time!
A long overdue attempt, barely making it in time as Malaysia Food Fest Kedah & Perlis Month is just days to closure. Been a “busy” month planning for our pigout sessions during our trip to Taipei (yes! expect more reviews on Taipei patisseries to come!), and then the actual week-long trip itself, followed by a post-holiday withdrawal period. Anyway, enough of my ranting! Sometime back during our regular chats, I asked my dear friend, Wendy from Table for 2 or more, the organiser of this monthly online event on what she felt is a dish which is least likely to be attempted this month. Laksa Belut Perlis is an almost immediate reply, probably because of the lack of accessibility to freshwater eels for many. Lucky for us here in Singapore, they are available in some of our local wet markets. So I took it upon myself to attempt this recipe, which essentially uses “laksa utara” as a base , with the special touch of using belut, freshwater eel as part of its ingredient list.
Geylang Serai is a place that reminds me much of my childhood. Apart from the Orchard Road shopping belt, the stretch around City Plaza and Tanjong Katong Shopping Centre was one of the earliest built-up shopping areas in the eastern part of Singapore, more affectionately known as “Yokoso” in the past. It is also the major stronghold for the Malay community in Singapore, likening Chinatown and Little India to the Chinese and Indians respectively. Long before Geylang Serai became the infamous weekend rendevous spot for Pinoy domestic helpers and their Bangladeshi boyfriends, this place was the hub of the Malay culture and heritage in Singapore. Apart from visits during the month-long pasar malams (night markets) during the pre-Hari Raya Ramadan (fasting) period to soak in the festivities, my mother, together with her sisters visited this place frequently throughout the year to shop and makan(feast), since Orchard Road was often deemed as being too “atas” (haute couture) and out-of-place for heartlanders like us. My cousins and I would simply tag along, usually an ice-cream or a paper cone of kachang putih at hand. So “Yokoso” became the port-of-call de facto for all our shopping needs, from fabrics for making curtains and cushion covers from Joo Chiat Complex, to clothes from “2nd Chance” at Tanjong Katong Shopping Centre and not forgetting shoes and Casio watches from shops at City Plaza. And no trip to Geylang Serai is complete without a visit to its wet market and food centre, where one can sample the essence of Malay as well as Indian Muslim culinary delights, from an assortment of kuih-muihs (sweet pastries) and light snacks, to more robust Sup Kambing and Tulang Merah. The wet market section was also fantastic, where one could find a wide variety of fresh ingredients from the usual produce of fruit, fish and meat, to the more exotic, like to garner a whole entourage of herbs for Nasi Ulam.
Truth be told, I haven’t been there for eons, despite passing by the area ever so frequently. I often wonder how the place is like now, or if my favorite Indian Rojak stall was still in business. But I’d never really felt compelled to go in. Strange I know, don’t ask me why. Alas as fate has a funny way of coming around, my ventures into Peranakan cooking has brought me back here again, to buy buah keluak, or source for the freshest petai beans still in their pods. And thus when I have a craving and was looking for ingredients to make Sambal Jantung Pisang, I knew the perfect place to start hunting.
Peranakans love cooking with fruits, spanning from the usual tropical varieties like pineapple in Sambal Nanas to durian in Apam Balik and banana in Pengat, to using more exotic varieties in lesser prepared dishes like young jackfruit in Sayur Nangka Masak Lemak, banana blossom in Kerabu Jantung Pisang and unripe papaya in Buah Paya Masak Titek. Some fruits are used almost exclusively in culinary cuisines from this region, and buah belimbing is one such fruit.
Ikan Gerang Asam is one of my favorite Peranakan dishes. It is also amongst the first nyonya dishes that I’d learnt to cook and experimented with. The intermingling of tang and heat often calls for additional servings of rice just to finish up any remnants of kuah (gravy) and assortment of stewed vegetables that went with it, even when the fish was long gone. Often times, more kuah than what the dish required would be prepared, so as to add more fish or other seafood, as well as vegetables and fruit for second helpings the next day. As with most stew or curry-based dishes, the flavours develop over time making it more sedap nia!!!