Sambal Jantong Pisang is an interesting dish, and one which is uniquely Peranakan. I love it for its kerabu-like freshness and crunchy textures, intermingled with the richness and spiciness of the coconut milk dressing. It used to be commonly served as a dish on the Tok Panjang banquet on traditional weddings, for its tedious making process seems most befitting of the grandeur and scale of this solemn once-in-a-lifetime event. More importantly as I was told by an old Baba, the dish is particularly meaningful for the occasion as bananas are symbolic for one to be bountiful blessed with many children, the wish for the newly weds to bear so, hopefully as many as the elongated flowers one would find in each unopened banana bud, layer after layer, generation after generation.
Con Nghêu Hấp is another Vietnamese dish which I’d gotten to know from dining at Luong Phuong with Syebvonne and the rest. It is essentially clams which had been briefly cooked in a lemongrass broth. The Thais have a very similar version called Hoi Tom Takrai หอยต้มตะไคร้ but whichever versions you chose to cook, it is incredibly easy to prepare and yet so tasty at the same time!
This month’s Malaysian Food Fest features the local cuisine from Negeri Sembilan, which is known for their liberal use of chili, especially bird’s eye chili aka chili padi by the locals. Like all the other MFFs of other states, I am keen on the look out for unique dishes which are representative of that region. Negeri Sembilan was no exception. Through Wendy, I came across daun puding, commonly grown for ornamental plant for their beautfiul shades which the foliage manifest in, from mauve to maroon. Spent the whole month looking for it in Singapore but to no avail. Apparently not that common in Singapore. And just as this month’s event reaches its closing, I finally found a small patch of it within walking distance from where I reside. But I was kind skeptical as plant I saw did look kinda different from the others over the internet. Not wanting to risk having sakit perut or worse, cirit-birit I abandoned the idea of cooking rendang out of it. I settled for something less exotic, but no less delicious, Rendang Daging Rembau.
I have access to a couple of buah belimbing trees in my vicinity and they fruit in abundance all year round. When I was discussing with Wendy on what to cook for Malaysia Food Fest Pahang, I requested her to find me a dish which makes use of these little wonderfully sour torpedoes. My first dish for MFF Pahang, is a recipe I knew I would like. When Wendy was telling me about it after she prepared the dish, way before this month’s event commenced, I knew I would love to try it. Not only because the recipe is incredibly simple to follow, but more importantly, the flavours are exactly what I crave for! Spicy, sour and savoury!