We cook asam fish all the time at home. In fact, whenever the belimbing trees are laden with fruits, those few days are asam fish days. For us at home, Ikan Gerang Asam is the default way of cooking asam fish. But of course there are geographical variations to how asam fish is cooked. Ikan Gerang Asam, the Melakan peranakan of preparation depends heavily on the use of daun limau purut (kaffir lime leaves) amidst other fresh ingredients like lengkwas (galangal ginger) to work up the aromatics! And that most certainly helped to work up an appetite! When I was preparing Laksa Belut Perlis, the famous eel laksa from the most northern Malaysian state in the Peninsula, all the rempah (blended ingredients) were basically boiled together with the broth base without any sautéing. But yet, it was still very delicious. And this month’s MFF brings me down all the way to the far south, to the bordering state of Johor for Ikan Pari Asam Pedas.
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.
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.
Making lunch for one is often a simple yet ironically troublesome affair. When I’m at home over lunchtime, its usually involves whipping up a simple fried rice or instant noodles to be enjoyed with luncheon meat, chicken franks or CP shrimp wantons! Instant gratification I tell you… well, its more like less washing up for me afterwards! A couple of days ago, Eelin from the batter baker was asking me over MSN what she could do with hoisin sauce and leftover tau kwa and there could only be one answer, 炸醬麵 Zha Jiang Mian! Its easy to prepare as long as you have all the ingredients in place and yet, it could easily be tailored to suit your own liking or more importantly whatever’s in your fridge. Today I found myself craving for this dish which I hadn’t made in quite a while. So here goes!