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.