A Fruity Combination
By: Fatini Idris
Malaysian food is awesome. Ask anyone and they would determine that a flavours and colours of a cuisine is roughly forlorn to any other cuisines in a world. There are a lot of singular qualities about a dishes, generally given that we live in a multicultural society. Our use of spices, nonetheless not peculiar when compared to other Asian countries, does have some particular disproportion due to a approach we brew them together.
And it’s not only a spices that creates us different. Malay dishes for example, loves regulating fruits in their delectable gulai, or gravy, that goes ideally together with plain rice. It competence be an peculiar thought to some, generally if you’re not local. You competence wonder, how does that even work? But it does. It so deliciously does.
Take pajeri nanas (pineapple curry), for example. The fruit is not only used to element a spices – a pineapple is indeed a categorical star of a dish. Pajeri has a sweet, tawny and somewhat sours ambience offset with a slight shade of sourness from a pineapple, that what creates this plate unique. To make a curry, a mix of mixture including onions, uninformed turmeric, chilies and vessel roasted coriander are blended together with thick pap of developed pineapple. Cook it until it thickened and supplement coconut divert with small bit of salt to get a tawny taste. The outcome is simply divine.
How about a Peranakan delicacy, gulai asam? Usually prepared with fish such as mackerel, belimbing buluh or bilimbi are infrequently combined to supplement a small additional green flog to a dish. As for a other ingredients, a credentials depends heavily on a use of kaffir orange leaves and other uninformed spices such as galangal ginger, ginger buds or bunga kantan and Vietnamese coriander to work adult a aromatics. The cooking routine involves shower a pap of a tamarind extract and chili until it is soothing and afterwards squeezing out a extract for cooking a fish. Once done, you’ll finish adult with a plate that is green and spicy, perfectly blended together.
Another plate done additional juicy with a further of a fruit is gulai nangka ikan masin kurau, or pickled kurau fish and jackfruit gravy. Originating from Negeri Sembilan, a plate is customarily yellowish-brown in colour due to a sautéed and browned spices that forms a base, and a further of belligerent turmeric. The jackfruit adds to a hardness and essence of a gulai, and during a same time cuts off a small bit of a saltiness from a fish. And given that it is a Negeri Sembilan dish, it is customarily spicy, though so really yummy.
And we can't speak about fruits in delectable dishes but articulate about sambal tempoyak. Tempoyak is fermented durian, so distinct uninformed ones that are honeyed and creamy, tempoyak is sharp and has a green ambience to it. The distillation routine takes between 3 to 5 days, and once ready, it can be eaten underdone as an accompaniment to a common nasi and lauk meal, or used as an part to several kinds of dishes. One of them is gulai tempoyak ikan patin, or patin fish in tempoyak gravy. This is a renouned plate in Pahang, where a multiple of tempoyak, chillies, turmeric, and lemongrass, among others, make for a rich, and juicy plate that can be enjoyed during lunch or dinner.