Weather has been really cranky of late and many around me seems to be down with something. I was suppose to show my “moral support” for a friend Catherine whose hubby and kiddos had fallen sick by cooking porridge for yesterday’s meals but as I was at a local supermarket getting some ”porridge supplies” like century egg, the uber fresh stingray steak at the seafood section was calling out at me!!! I knew I had to bring them home and seems like fate has it that I should have some bunga kantan and daun kesum bought just over the weekend, still hibernating in the fridge. Ikan Pari Asam Pedas it seems destined to be!
Bika Ambon is a very popular “kue” from Indonesia, the name seeming to suggest its origins from Kota Ambon in Maluku, or better known as the Maloccas Islands in the past. However, its popularity stems not from Ambon but in Medan, several thousand miles away in Northern Sumatra, where very good kek lapis can also be found incidentally. It was postulated by some that the confection was brought by Ambonese traders to Medan where it became viral, so much so that there is now a whole stretch along a street in the heart of the city, Jalan Mojopahit with no less than 30 stores dedicated to the sale of Bika Ambon amongst other popular delectables. Others explained that the name of the kue takes after a local bakery located at an intersection of Jalan Ambon and Jalan Sei Kera, located about two miles away from Jalan Mojopahit, where the first Bika Ambon was supposed to have been made, sold and popularised. We are not food historians so we ain’t gonna dwell too much over its beginnings, since it doesn’t add much to its flavours anyway, but what we do know is that despite its origins in Indonesia, its popularity has since overwhelmed its borders and traveled all over the world. It is known in Malaysia as Bingka Ambon or Kueh Ambon while some folks in the Peranakan community resonate to the name “Kueh Bengkah Sarang”. Whichever way it is being called, Binka Ambon by any other name would taste as good, just as a rose would smell as sweet. (more…)
Mention squid ink infused food and Mediterranean dishes like the Venetian Pasta al Nero di Seppia from Italy or the Catalan-Valencian Arròs negre from Spain immediate comes to mind for many of us. Lesser known to most is Sotong Masak Hitam, a classic dish from Malay cuisine which also celebrates the use of squid ink which lends the dish its dramatic appeal and subtle flavours of the sea. This dish is also a favorite amongst many Peranakans who spell it as “Sotong Masak Itam” instead, though like Rendang, remains a peripheral and never really properly assimilated into Baba-Nyonya cuisine proper. Not by definition of Straits Chinese cooking for most at least. It is nonetheless enjoyed by many, Malays, Peranakans and even Chinese alike, for its piquant flavours make this dish all the more moreish.
Kari Ayam is a familiar favorite to most of us here at home. Different communities have their own versions, be it the Malays, Indians, Peranakans, Eurasians or the Chinese. Even within each ethnic group, one could easily find a plethora of variations to the which this dish is being prepared, differing by the concoction of spices or other ingredients used, and sometimes even with the process which the curry is being cooked. I remember reading someone exclaim that the number of ways we know of today to cook curry is as plentiful as the stars in the sky. Well, that is a lovely literary exaggeration if you ask me, but that said the piquant flavours which this dish is beautifully imbued with is by no means any less stellar.
Roti Jala is much of an icon in Malay and Straits cuisine. Though it is said to have originated from Johor, its popularity stretches northwards to practically all states along the Peninsula. While they are largely found at Indian Muslim foodstalls in most place, there are extremely popular amongst the local Malay community in Penang. “Roti” means bread in Malay as well as the Indian languages, while “Jala” means “fishing net”, these fishnet crepes are otherwise also known as “Roti Renda” which some have translated to become “lacy pancakes”.
Ask any food lover for the Peranakan cuisine and they would surely babble ceaselessly and incessantly about their “favorites”! From simple kerabus like Sambal Belimbing Timun Nanas to the more elaborated Sambal Jantung Pisang, from the delicately flavoured Bakwan Kepiting, to the robust and full-bodied Buah Paya Masak Titek, from the popular Babi Pongteh, to the elusive Babi Tohay, from the healthy Nyonya Chap Chye to the not-for-the-faint-hearted Hati Babi Bungkus… the list just runs on and on, and I’m sure the rattling would too! And this doesn’t not even include an equally, if not even more comprehensive list of sweet and savory desserts, snacks and nyonya kuehs! Clearly one could not settle with just one, and I’m pretty sure he would not bear to, but instead, produce a collective “menu” , often macam panjang panjang, of dishes close to one’s heart. Sounds like much of an oxymoron I know, but that’s just one of the many dilemmas of a Nyonya foodie!
Ask again, for one single signature nyonya dish, and the options often narrow down to an invariable small range of dishes. And the name that would pop up most frequently has to be Ayam Buah Keluak!