Ikan Pari Kuah Lada is a typical dish for everyday meals in a Peranakan household in Melaka and Singapore. It is essentially stingray cooked in a peppery sauce. The piquant flavours carried through the liberal use of white peppercorns and tamarind (asam jawa) makes the sauce (kuah) an excellent drizzling onto some piping hot steamed rice. Being spicy and tart at the same time makes it really moreish for more helpings of rice!
For anyone who is studying or familiar with the modern history of Malaysia, Tunku Abdul Rahman is a man who needs no introduction. Born into the royal family of the Kedah Sultanate, he became Malaysia’s first Prime Minister on 31st August 1957, when Malaya gained independence from the British colonial rule. The words “Merdeka! Merdeka! Merdeka! Merdeka! Merdeka!” still resonate and resound in the hearts of many older Malaysians who witnessed that historical moment, on the same day as today 56 years ago,
An interesting but lesser known trait of Tunku Abdul Rahman, is his passion for food. A true blue foodie of his time, Bapa Malaysia (Father of Malaysia) as he is fondly known as loved cooking as much as he loved eating. Tunku Abdul Rahman’s repertoire of signature dishes which he loves to eat and whip up for his dinner guests is far more extensive than what one would have imagined for a man of his time. Apart from traditional Northern Malaysian cuisine from Kedah where he was born and raised, he is equally at ease Thai dishes, possibly prepared and taught to him by his Thai mother. His studies at Cambridge University, UK in his younger days also exposed him to traditional British cooking where he learnt his “famous Roast Beef with Yorkshire Pudding”, a weekly staple on the dinner table at home . He is said to have particular fondness for Cantonese dishes as well! So here on Malaysia’s Hari Merdeka (Independence Day). I share with all of you one of the dishes featured in a cookbook compiled and collated by his niece, “Favourite Dishes From The Tunku’s Kitchen“. One of the more interesting recipes I’d read in this cookbook has to be his favorite Otak Otak.
Most of us know that Penang, Melaka and Singapore are the three strongholds of Peranakan culture in this region. This not only stems from the long withstanding establishment of the Straits Chinese communities in there three places but more importantly in recent years, the fervent promotion of Peranakan culture by the tourism-related authorities in Singapore and Malaysia. However, the existence of Peranakan culture outside these three places is much much lesser known let alone their culinary heritage. So when I first read about Telur Kesum, a Kelantanese Peranakan dish, it got me very curious.
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!
When Wendy from Table for 2 or more revealed to me her plans some months back on initiating and organising an online food festival with a monthly locality-specified theme, I was absolutely enthralled! Heritage cooking has always been something close to my heart so naturally, this series of events to come is the perfect vehicle for me to explore some of the cuisines which I’d been always been curious about and intrigued by but never ventured far enough to try. While some others choose to advance and equip themselves with the latest gadgetry and seemingly chic culinary techniques like sous vide and molecular gastronomy, I seek solitude and comfort in my batu lesung and kuih moulds, while staying grounded with traditional methods of cooking. An old guard and custodian of the old ways? That noble beast I am not. All I merely hope for, is a perpetuation of what my grandmother and mother had taught me…