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.
October brings us to the 3rd month of the Malaysian Food Fest and this month, we visit Terengganu! I’d never been the the eastern coast of Peninsula Malaysia, i.e. Pahang, Terengganu, Kelantan but I do know that the eastern coastal line is famous for its white sandy beaches with swaying coconut trees against the clear blue skies and idyllic sea. Pulau Redang and Pulau Perhentian are famous snorkelling and scuba-diving spots comparable to Manado and the aussie reefs! Where there’s sea, there’ll be lots of seafood and Terengganu cuisine is characterised by the liberal use of it! Laksam Terengganu is a recipe which had me very curious for quite some time already when I started reading up on the signature dishes of the various Malaysian states for MFF. It is intriguing in many respects, firstly the use of a homemade rice-based noodle which reminded me much of the cantonese chee cheong fun and a gravy thickened with fish meat! I knew instinctively that this has to be on my no. 1 to-try list for Terengganu. So here I go!