As I’d mentioned on several occasions on this blog, Penang Peranakan cuisine differs quite significantly from their southern counterparts in Malacca and Singapore. The babas and nyonyas from the island state near the northern end of the peninsula has their own menu of dishes which are unique to their own culture. Perut Ikan, Inche Kabin, Jiu Hu Char and Kari Kapitan are just some examples. The art of kerabu making, inherited from Thai cuisine plays a significant part of the culinary repertoire of the Penang Peranakans. Kerabu Kacang Botol, Kerabu Hai Tay, Kerabu Bok Hnee are amongst my favorites. They are refreshing sides which can be served along with more hearty dishes, or good with just some ikan goreng and sambal belacan as part a simple meal. Speaking of simple meals, there is even Kerabu Beehoon which is perfect as one-dish meal on its own!
Penang Lok Bak is one of those dishes which had intrigued me for the longest time. Being in Singapore, we are more accustomed to the cuisine and cooking styles of the southern Peranakans at home and in Melaka. I practically grew up eating chap chye, kari ayam and ngoh hiang. My grandma, together with my aunts and my mother would whip up a whole table full of mouth-watering dishes whenever there is a family gathering and these three dishes would definitely make their dutiful appearance on the dining table. Sometimes one, sometimes two and if we are lucky, all three! So a large part of my growing up experience is made up of “food memories”, from eating to observing and finally to cooking.
When I first came across the term “Penang Lor Bak” a couple of years back, I had thought that it would be rather similar to the Tau Yew Bak which was frequently cooked at home as well. But prima facie, it looked no different from the ngoh hiang which I’m familiar with! Utterly confused, I took my first bite and received an even greater shock, only to realise that despite the somewhat familiar flavours, the textural profile was utterly different from ngoh hiang! And to make things “worse”, I actually liked it!
Making lunch for one is often a simple yet ironically troublesome affair. When I’m at home over lunchtime, its usually involves whipping up a simple fried rice or instant noodles to be enjoyed with luncheon meat, chicken franks or CP shrimp wantons! Instant gratification I tell you… well, its more like less washing up for me afterwards! A couple of days ago, Eelin from the batter baker was asking me over MSN what she could do with hoisin sauce and leftover tau kwa and there could only be one answer, 炸醬麵 Zha Jiang Mian! Its easy to prepare as long as you have all the ingredients in place and yet, it could easily be tailored to suit your own liking or more importantly whatever’s in your fridge. Today I found myself craving for this dish which I hadn’t made in quite a while. So here goes!