I’d not updated the “On the Trail of the Phoenix” series on this blog for quite some time now so perhaps it is a timely reminder. I was really fortunate and beyond happy to receive a big bag of durian blossoms from a friend’s tree. Truly a blessing of the season as it only occurs for a really short period of time each year between the flowers blooming to those which would fall if they were not pollinated by bats and bees. With these blossoms, I’d whipped up two traditional dishes to enjoy them as quickly as possible, the truly Peranakan way…
We enjoy homecooked food a lot. And because of that, we enjoy cooking at home a lot. What seemed to be a chore in the past, helping my mum wash the vegetables, cut the ingredients, tumbok the rempah in the past became what I missed the most now that mum is no longer with us. The dishes are usually very simple, spanning across a good range of Peranakan fare, not forgetting dishes from Chinese cuisine which she’d learnt from my grandmothers, our neighbours, her colleagues-turned friends at work, our old neighbours, and even from the vegetable sellers, fishmongers, butchers and hawkers from whom she will steal a recipe or cooking tip from. From them, she expanded her culinary repertoire that stretched across other cuisines to cook dishes from these dialectal groups when she didn’t even know how to speak those tongues! Amazing how fast and effortless it was for her to learn new dishes, sometimes indirectly from just tasting it once or twice would she be able to decode the recipe or figure out the cooking methods. Those were the days when experimentation was the fun thing to do and authenticity was never a question in mind.
Many of us love spicy dishes but find it daunting to prepare the chili mix which breathes life unto these savory delectables which are part and parcel of our culinary repertoire in this region. “Rempah” as it is commonly known in Singapore and Malaysia, otherwise called “bumbu” in Indonesia is the heart and soul of Southeast Asian cuisine in this part of the world. But there are many different types of rempah in existence, “rempah titek“, “rempah gerang asam“, “rempah kuning“, “rempah cili-bawang” are just some examples, which we will explore in the course of this blog over time but is there a rempah which is most commonly used amongst many dishes? Indeed there is. I call this “generic rempah” for ease of remembering, something I’d mentioned and used in many of the dishes I’d introduced earlier like laksa lemak, kangkong masak lemak and rendang ayam. Its versatility extends beyond these dishes of course, some of which I would prepare and blog about in time to come… hopefully. A large batch can be made and it stores pretty well but just to put it into immediate use after its been freshly prepared, I’d used the generic rempah in a simple recipe for Sambal Ikan Bilis, an indispensible condiment in our favorite nasi lemak. (more…)
Peranakans love cooking with fruits, spanning from the usual tropical varieties like pineapple in Sambal Nanas to durian in Apam Balik and banana in Pengat, to using more exotic varieties in lesser prepared dishes like young jackfruit in Sayur Nangka Masak Lemak, banana blossom in Kerabu Jantung Pisang and unripe papaya in Buah Paya Masak Titek. Some fruits are used almost exclusively in culinary cuisines from this region, and buah belimbing is one such fruit.