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!
I love oxtail for several reasons. The flavours from any meat off the bone is amazing, robust and rich. And what more with oxtail, it comes with lots of collagen! Oxtail is also a perfect cut for stewing, allowing the flavours to develop over prolonged periods of cooking, teasing out that essence of all the ingredients added. When I knew that there is an Indonesian oxtail soup called “Sup Buntut“, I knew I have to make it! And I’m glad I did… it was simply delish!
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…
Woke up real late yesterday and missed the marketing hours of our local morning bazaar which is colloquialised as “pasar”. Not wanting to “succumb” to instant noodles, I prepared “instant” beef noodles with the beef brisket I braised couple of days back and some ingredients I had at home. Simple fanfare with a few ingredients for that extra touch! The gratification was instant as well oh yeah!
柱侯萝卜焖牛腩 Braised Beef Brisket with Daikon in Chu Hou Sauce is one of my favorite dishes from the 粤菜系 Cantonese cuisine. It is a must-order for me whenever I visit chinese restaurants, be it Hong Kong cafes, or traditional Cantonese restaurants. Succulent beef brisket, beef tendon and daikon braised to perfection, drawing in all the flavours from the condiments and spices added, making it a rare treat for me. And the sauce is simply out of this world, especially when left to mature overnight for the flavours to fully develop! Give me a bowl of the sauce and I could polish off 3 bowls of rice with it! Unfortunately not every Cantonese restaurant offers this, owing to the long cooking time required, and for those which do have it on their menu, not all of them do it well. Yes, it is a time-consuming dish to prepare but reassure that it is well worth the effort! Braise a huge pot of it, which is usually what I do, and it would keep me happy for days at ends!
This is going to be a long post given the long ingredients list and cooking method. So please bear with me as the details cannot be spared!