The Taiwanese know their Japanese food really well. Yes you heard me right. Apart from Tokyo or Osaka, most if not all of my best Japanese meals were in Taipei. The Taiwanese are such “nipponophiles” (if there is ever such a word) that they have achieved a certain of specialisation, be it the traditional art of mochi, sushi or oden making, to replicating the concept of Japanese bakeries and boulangeries in their entirety.
But the Taiwanese are far from being mere copycats. The island nation being subjected to Japanese colonial rule for the longest time outside Japan itself, allowed an almost complete inheritance of not merely the superficial but in-depth transposition of cultural practices. Needless to say, this bore an ingrained effect on their culinary and dietary profile as well. During our last trip to Taipei, we’d visited 肥前屋 Unadon Speciality Shop. It is a small restaurant, complete with wooden sliding doors for that authentic rustic feel, most known for their unadon, also known as unagi don, which is short for “unagi kabayaki donburi”. The best unadons we’d seen were probably in Kyoto. But the rendition served up in this little deli in the heart of Taipei is pretty wicked as well, but only for a fraction of the price.
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.