
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.
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August 7, 2013 | Categories: Food, Simple Eats | Tags: asam keping, bawang merah, belacan, budu. asam gelugor, cili kering, daon kesom, daun kesum, egg, fish sauce, galangal, Kelantan Telur Kesum, kunyit, lengkwas, telor, telur, tumeric, vietnamese coriander | 16 Comments

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!
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August 6, 2013 | Categories: Food, Simple Eats | Tags: bawang merah, bawang putih, beef, black pepper, buah pelaga, bunga cangkir, cardamom, chili powder, cloves, coconut milk, coconut sugar, coriander, cumin, Daging, daun kunyit, daun limau kurut, fennel, galangal, garlic, ginger, ground spices, gula melaka, halia, hari raya, jintan manis, jintan putih, kaffir lime leaves, kerisik, ketumbar, kunyit hidup, lada hitam, lemongrass, lengkwas, malay, Perak, Rendang Tok, santan, serai, shallots, spices, toasted coconut, tumeric leaf, tumeric root | 17 Comments

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…
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August 2, 2012 | Categories: Food, Simple Eats | Tags: asam gelugor, brandy, buah sng mui, duck, eurasian, galangal, Itek Tim, Itik Tim, Kiam Chye Ark, kristang, lengkwas, malacca, melaka, Nonya, Nyonya, peppercorn, Peranakan, pig trotters, Salted vegetable, sayur masin, soup, sour plum, straits chinese, water, whisky | 18 Comments