Teochew cuisine is characterised by a wide range of seafood dishes. Blessed with the long coastal line in the Chaoshan region in southeastern China, the Teochew people are accustomed to having seafood as part of their everyday lives. From cold crab (潮州冻蟹) to braised cuttlefish （卤墨鱼), their famous shark’s meat jelly (鲨鱼冻), and of course fishballs (潮州鱼丸) the Teochews are well known for their seafood fare, and their innovative use of the precious produce from the oceans. When folks think of Teochew porridge 潮州糜, the first thing that comes to mind is individually grained porridge often cooked with sweet potatoes, enjoyed over a wide range of condiments and dishes, sometimes as simple as preserved olive leaves (橄榄菜), pickled lettuce stems (菜心罐) or salted duck eggs (咸鸭蛋), to pickled radish omelette (菜脯蛋) or even steamed threadfin (蒸午鱼) or braised duck (卤鸭). Otherwise, it would be something as wholesome as a one pot meal like Chinese Pomfret Porridge (斗鲳糜). Yet for most of the Teochews in the past who lived and breathed frugally by the sea, the expensive Chinese Pomfret or threadfin (午鱼) may not be an everyday indulgence. As such, other varieties of Teochew porridge evolved and most notably, shark’s meat porridge 潮州鲨鱼糜.
This month’s MFF brings us to Sabah, the Land Below the Wind. Admittedly, I do not know anything about Sabah nor its culinary heritage. So I guess its going to be a month of “copycating” around. While searching for over the internet for interesting Sabahan dishes to prepare, I came across Hinava, a raw fish salad made with few other items, and mostly readily available at hand. It seems that simplicity in ingredients and technique is an ideology perpetuated in Sabahan cuisine. While some may dub it as being primitive and unsophisticated, I choose to think that the minimalistic approach actually maximises the experience of the true flavours of each ingredient. Less is more.