I made this based on the recipe provided on my dear friend Wendyinkk’s “copycat version” of the famous “Kedai Mee Onn Kee Beef Brisket Noodles 安記牛腩粉麺” from the equally if not more famous “36 Stalls”, the oldest food centre in Kampar Town, Perak. Silly me unintentionally “bastardised” it by being overtly zealous with the ingredients. Apart from the standard beef brisket, I’d added tripe and my favorite beef tendon as well. It was only after I’d made the dish when I went online to search for more photos and description of the original version and to my greatest “horror”, the real McCoy actually looked remarkably simpler and impoverish in looks. So is my version like the actual Onn Kee Beef Brisket Noodles, well I really don’t have an answer to that. But one thing I do know is that it taste quite delicious. 🙂
Most rendangs that I know of are cooked with beef or mutton. Chunks of meat which have been thoroughly cooked through and through from the prolonged simmering to make the meat so tender that it just flakes and crumbles with the slightest pressure from the fork, they are the kind of rendangs which I enjoy tremendously. Chicken rendang, well… I am a bit “iffy” about this. While I love chicken dishes generally, I feel that poultry doesn’t really do full justice to the rich and exuberant sauce concocted through the melange of spices used. I prefer them in curries. Same as rendangs you would say? Though subtle, there are still underlying differences between the two.
I was searching for a fish recipe for Perak when I came across one which uses stingray. Well done, since it is one of my favorite fish! But what I read next struck me as being really weird! Stingray in a rendang, surely that is unheard of! Then again, stingray does have a much more robust texture than other fish varieties so it might just work… Well, only one way to find out!
It had been a long and eventful month for MFF Penang and it is with mixed feelings that it has finally come to an end. The few weeks prior to June was particularly gruelling, having no clue on what to cook and what to present. Like the other MFF events, whipping up dishes for Penang MFF provided an opportunity for me to get to know more, not only about the food in Penang but also the people behind them.
A big thank you to one and all who has taken the time to come up with these delectable dishes. Many of you like Cynthia, Amie, Lena, Phong Hong, Cindy, Doreen, Mary … etc shown great support by whipping up multiple dishes. The event also drew the attention of several Penangites who had expressed interest or shown concern over the authenticity of the dishes prepared. Well, the objective of MFF is to promote the awareness of some of these localised dishes, some of which are already dying in the trade as we speak. While staying true to the originality of the actual dish is important, it is not of utmost priority… at least not for me. What was more important, is the effort put in and willingness to try, despite the need to venturing into unfamiliar and undulating terrain to prepare dishes which one has never tried before, both in cooking and in eating. So kudos to you all! Now you can really say that you’d been there and done that!
This month’s Malaysian Food Fest brings us to Penang! To date, MFF has brought us on a virtual culinary tour to almost all the states in Malaysia. As we come almost to an end of this long journey, it is time for us to pay a long due visit to this beautiful island found on the northern tip of the Straits of Malacca.
“Modern” history of Penang stretches back almost half a millenium ago when it was part of the Kedah Sultanate that was ruled by the Siamese overlords who named the island Koh Maak to mean “Areca nut palm Island” in Thai. Admiral 郑和 Cheng Ho from the Ming Dynasty then pinned this place as 槟榔屿 on his maps, the Chinese equivalent of its Thai name, when his entourage passed through the Malay Peninsula as they set sail for the west. This formed the basis of its name in Malay “Pulau Pinang” which was later anglicised to become “Penang” as we know it today.
I bought quite a number of packets of these coral seaweed last year at a food fair. Touted as “sea bird’s nest“, these wobbly translucent branches immediately caught the attention of many
housewives aunties ladies, thanks to the high content of carrageenan, which has textural properties likening collagen. Well, truth be told, it isn’t the real deal as collagen is found only in animals, specifically vertebrates. But its pretty yummy and I’m sure being a seaweed, it has many beneficial qualities as well!
We cook asam fish all the time at home. In fact, whenever the belimbing trees are laden with fruits, those few days are asam fish days. For us at home, Ikan Gerang Asam is the default way of cooking asam fish. But of course there are geographical variations to how asam fish is cooked. Ikan Gerang Asam, the Melakan peranakan of preparation depends heavily on the use of daun limau purut (kaffir lime leaves) amidst other fresh ingredients like lengkwas (galangal ginger) to work up the aromatics! And that most certainly helped to work up an appetite! When I was preparing Laksa Belut Perlis, the famous eel laksa from the most northern Malaysian state in the Peninsula, all the rempah (blended ingredients) were basically boiled together with the broth base without any sautéing. But yet, it was still very delicious. And this month’s MFF brings me down all the way to the far south, to the bordering state of Johor for Ikan Pari Asam Pedas.
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.
This month’s Malaysian Food Fest features the local cuisine from Negeri Sembilan, which is known for their liberal use of chili, especially bird’s eye chili aka chili padi by the locals. Like all the other MFFs of other states, I am keen on the look out for unique dishes which are representative of that region. Negeri Sembilan was no exception. Through Wendy, I came across daun puding, commonly grown for ornamental plant for their beautfiul shades which the foliage manifest in, from mauve to maroon. Spent the whole month looking for it in Singapore but to no avail. Apparently not that common in Singapore. And just as this month’s event reaches its closing, I finally found a small patch of it within walking distance from where I reside. But I was kind skeptical as plant I saw did look kinda different from the others over the internet. Not wanting to risk having sakit perut or worse, cirit-birit I abandoned the idea of cooking rendang out of it. I settled for something less exotic, but no less delicious, Rendang Daging Rembau.
I have access to a couple of buah belimbing trees in my vicinity and they fruit in abundance all year round. When I was discussing with Wendy on what to cook for Malaysia Food Fest Pahang, I requested her to find me a dish which makes use of these little wonderfully sour torpedoes. My first dish for MFF Pahang, is a recipe I knew I would like. When Wendy was telling me about it after she prepared the dish, way before this month’s event commenced, I knew I would love to try it. Not only because the recipe is incredibly simple to follow, but more importantly, the flavours are exactly what I crave for! Spicy, sour and savoury!