Peranakan cuisine is well-known for its assortment of kuehs and sweet dishes, otherwise known as “chuchi mulot“. Most appropriately known as “palate cleansers” as many of these desserts, packed with much of their rich and sugary goodness break the monotony of the earlier main course dishes which are already imbued with much piquant flavours in spicy, savory and tang. The balance they provide brings about much contrast to the earlier dishes in a meal, and at the same time adding more experiential dimension and depth to the overall palate sensation, not to mention a resounding conclusion to an often hearty meal.
Bubor Cha Cha, Chendol and Pulot Itam, just to name a few, are some of the favorite chuchi mulots around, but my absolute “to cook the soonest and enjoy the fastest” so as to to curb that sweet tooth craving, has to be Pengat Pisang.
I love watching cooking shows on TV when I was young. Apart from learning through observing my grandmother, mother and aunties cook and helping them in the kitchen, part of what I know on traditional cooking came from these wonderfully made TV programmes, especially those on Channel 12 which later became Art Central. That was way before the time of reality cooking shows like Masterchef where drama seems to take centrestage instead of the food. And it was easily 10-15 years ago as even Arts Central has now become part of history to make way for “Okto”. That was when my TV watching days were over.
Almost 10 years ago, there was a series of TV programmes featuring Peranakan culture and cuisine. Most memorable were “The Ways of the Matriarch”, “The Cook, His Food and the Dishy Nyonyas” as well as “On the Trail of the Phoenix”. It is the last after which the Peranakan dishes presented in this blog were named as It was through these TV programmes that I’d learnt much about the intricacies of Straits Chinese cuisine and its preparation. One of the most impressionable dishes being showcased was Apom Berkuah, I remembered vividly the contrasting swirls of blue from juice extracted from bunga telang against the ivory colored fluffy rice cakes. After all these years, I’d finally gotten a chance to make them myself. Truly sedap!
The warm drafts of heat that overwhelms one has reached a point of becoming unbearable. Its almost impossible to be outdoors without breaking out in sweat, which at times can escalate levels of discomfort that makes surviving each dawn til dusk under such a turmoil a daily miracle. On a lighter and more positive note, not all about the heat is bad. Summer is the time for sunshine, blue clear waters, sandy beaches and bikini babes. But my mind is set on a different “catch”. The scorching months of late May to September bring with them a plethora of fruits, i.e. mangoes in all sorts of varieties, stone fruits of every thinkable species, but most importantly, it is the durian season again!