Friday, April 9, 2010

Assam Fish Curry

Most probably, if I am not mistaken or as far as I know and according to my Malaysian palates, Assam Fish Curry must be branded as our Malay dish. Of course, there is also the Chinese style to Assam Fish Curry, but this my version, definitely is how the Malays will cook. My favourite. I don't only love saltiness (Kangkung Belacan), I also love sourness (Fried Kembung with Assam Sauce). And within the food context of this Assam Fish Curry, sourness from assam keping (dried tamarind pieces). Of course, you can use any other tamarind, no harm done. As long as sourness, you will do fine. Assam Fish Curry? Cooked to the right texture fish in a spicy, sour and Malaysian herbs scented curry, alongside brinjal.

Chong Kok Kopitiam: Delightful Heritage Flavors

When my breakfast crew suggested heading to Klang's Chong Kok Kopitiam for another morning feast, I, being the enthusiastic foodie, read...