There are certain types of food that we constantly revisit and never get tired of eating. These are usually not those delivered with Michelin star restaurant levels of precision but of flavours or aromas that remind of childhood. These are the kinda food that forge such a strong bond with us and/or are associated with some vivid and powerful memories so much so that a taste of those familiar flavours from those bygone years would instantly sweep us back in time and make us feel all warm and fuzzy inside. For me, laksa lemak is one such dish.
Yes my writing and blogging mojo is back and hopefully it would last a tad longer this time round. It is afterall nearing the end of the year and the festive mood is kicking in, with Christmas in just a couple of weeks’ time and Deepavali tomorrow! My Hindu neighbours are already cooking up a storm in their kitchen and I can smell the aromas of mustard seeds and other spices blistering in the oil as they are used to cook an assortment of yummy dishes! I’m busy in my own kitchen too, after getting a new hob gifted by Turbo-Italia. Lovin’ it totally! So spacious and the heat is so strong to the point of roaring! I can almost smell the wok hei as I was stir frying, or so I thought! Yet another homecooked meal yesterday to satisfy my cravings, and this time round, I am cooking Itek Sioh, a really old Peranakan dish. I checked my old photos and realised that the last time I’d cooked it was more than 2 years back. A timely revisit indeed!
When one thinks about Peranakan cuisine, what comes to mind immediately are probably the elaborate dishes one would see being showcased in a Tok Panjang feast. Ayam Masak Keluak , Kuah Hee Pio, Itek Sioh, Ikan Gerang Asam etc… laok ari besair as they are called in Baba Patois, to mean dishes specially cooked for special occasions like weddings and birthday celebrations. But we often forget that there are many dishes which Peranakan households enjoy on a daily basis, simpler dishes requiring less time to whip up which are by no means less delicious. So here are some of these everyday dishes, laok ari ari which you can also whip up for your everyday meals.
I’d been neglecting my blog for the past 2 months or so, but I haven’t been neglecting my kitchen, my cooking and my kueh making at all. In fact, quite a number of events have unfolded during the course of this short “hiatus”, which includes a hanami trip to Tokyo which I’ll be blogging about (hopefully) soon. I also started my own blog page on Facebook where I would be concentrating on for a while, so please follow me there for the latest updates on my blog and what I am doing if you have not already done so. By the way here’s the link- http//www.facebook.com/travellingfoodiesblog/. I also made my first baby step into the F&B industry by kickstarting a small home-run catering service of kuehs and other delectables, which I’ll be talking about more in near-future posts. But most, most, most importantly, I was given the exciting opportunity of being involved in the production of a new Mandarin TV variety-cum-cooking program called 弹指间的料理 “Touch-Screen Cuisine”!