The last installment of Malaysia Food Fest (MFF) brings us to Perak and it is just in time for Eid al-Fitr. After a long month of Ramadan, it is time for our Muslim friends to break fast and celebrate during what is more commonly known as “Hari Raya Puasa” over here in Malaysia and Singapore. One of the absolute must-haves for Hari Raya celebration is a spicy beef stew which originated from Indonesia called “Rendang“. I’d cooked Rendang Daging Rembau earlier this year for Negeri Sembilan but rendang cooking has a long withstanding tradition in Malaysia and has since evolved and developed so many varieties, with almost every state having their own unique variation. So it comes as no surprise that Perak too has its own “special” rendang and rightfully so as it is very famous, enjoyed by not only the Perakians but also visitors to the state. “Rendang Tok” as it is known, with “Tok” to mean royalty, this delicious rendang is literally food befitting the kings!
This month’s Malaysia Food Fest brings us to Johor, the nearest Malaysian state to us. Despite being just across the Causeway and so frequently packed with Singaporeans especially over the weekends, I must admit that I know very little about the true blue Johorean fare. Well, there are some really popular local delights, like otak otak from Muah, Ogura Cake from Batu Pahat, Fishballs from Yong Peng, Railway bread from Kluang and durians from Segamat. Wait, the last one doesn’t count! LOL
I begin this month’s exploration with Ayam Masak Merah, a purportedly popular dish throughout the Peninsula (judging by the number of times this dish has actually being cooked and blogged) which has its roots from the southern state. Not quite a fan of tomato ketchup, I was rather curious about how it would taste when I saw it being featured in Wendyinkk’s blog last August. The combination of a simple rempah, together with coconut milk and a generous dousing of tomato ketchup… very curious indeed.