Thursday, September 16, 2010

Nyonya Fish Sambal/Sauce

We Malaysians are a colorful lot. We are in fact the colors of Malaysia. We may bitch, we may complain and we can be at logger head over literally every small matter in Malaysia, yet when it comes to food, we all compromise. We are truly the food pride of the world. Wouldn't you agree Malaysians? Food is like a glue or gum which binds all of us together and every occasion must be associated with food, and food and food. Nyonya Fish Sambal/Sauce? What must I say. One of it in our Malaysian food composite. From the straits of Malacca and also straits of Penang where all things spices nice started and slowly, Nyonya cuisine becoming part and parcel of our Malaysian food eating and living. How do we cook Nyonya Fish Sambal/Sauce? Follow this recipe of mine and you will be in the good hands of your own hands cooking. Fried fish tipped into sambal paste and the aroma of kaffir lime leaves. Bang! The revelation and explosion of Nyonya cuisine (Sambal Tumis Ikan Pari, Assam Fish Curry, Kangkung Belacan & Chilli Soy Fish). 

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...