Gathering in KL is sadly lacking in ideas and with plentiful of lethargic and feeble efforts. No joking here, as I have been to a number of them and guilty in organizing it. Not to insult my friends but this is a rallying call to rise up to take our place in food preparation that is well-organized, better ideaed from recipes passionately learned. Let's dig deeper into our heritage.
The Perut Ikan (Curry Nyonya Fish Stomach with Herbs and Vegetables). Since it was vegetarian there was no ikan perut and small prawns. But the aromatic leaves and vegetables play mind and taste game with me. Mint and basil leaves, kadok, tumeric and kaffir lime leaves, tamarind juices etc etc. Sweet, spicy, rich, savoury and sourish. Best of all most of these leaves were sourced from the cook 11 acres farm in Balik Pulau. Recipe from Rasa Malaysia and The Star (Kuali).
Mieng Kham though Thai has been Nyonyanized. Shallots, ginger, toasted dessicated coconut, pomelo sacs, toasted peanuts, brown Malacca syrup, bird's eye chili and kadok leaves for wrapping.Indian Salad-Pasembor/Indonesian-Gado Gado. All home-made. Julinned cucumbers and turnips. No shots were taken on the crispy crackers.
Crushed peanut to be tossed on the Pasembor to gives it a cunchy nutty flavour.Spicy Pasembor Gravy.Ubiquitous Fried Noodles for the Carbo-addicts.Sticky Rice (Pulut) with Kaya (Coconut Jam). The blue colour is not from artificial colouring but from home-grown Bunga Biru. Wonderful, wonderful desserts.Dessert - I detect a faint hint of salt added in to flavour this sweet dessert. Multi-coloured sweet potatoes, yam, starchy strips, santan Mo Mo Cha-Cha.