Bearing strong contrast to many countries within the Arabian Peninsula which are characterised by inhabitable desserts, Iran is surprisingly quite well known for their vegetable and fruit produce. The first impressions of Iranian produce for me has to be their emerald green pistachios and saffron but more recently we saw other fruits like oranges imported from there as well. The local climate is particularly conducive for fruit and vegetable cultivation it seems. As such, fruits and greens form a large part of an Iranian diet and this can be seen through the variety of salads enjoyed by them. Amongst what I’d read on Persian cuisine, Salad-e Shirazi must surely be the easiest to prepare.
适耕庄 Sekinchan is a small fishing town in Selangor, bordering Sebak Banam and Kuala Selangor. The Teochews were almongst the first group of Chinese to have settled here and took up fishing as their main trade and still continue to do so. Apart from selling their produce to neighbouring cities like Ipoh and Kuala Lumpur, one of the highlights in Sekinchan is their seafood processing industries, which transform the daily local catch into fish paste and shrimp paste which are then used to make fishballs, yong tau foo, fish noodles as well as prawn crackers. Needless to say, these fresh seafood also contribute to some interesting dishes which are unique to Sekinchan, one of which is the Sekinchan Teochew-Styled Shark Porridge.