Perak MFF: Kampar Beef Brisket Noodles

I have a thing for beef noodles soup. I think it’s great that every culture (and in Malaysia’s case, almost every region) have their own take on a beef soup recipe. Needless to say, I have a soft spot for a really good bowl of pho, but since we live in a country with so much to offer, I thought it’s only fair to give other types of beef noodles a go. So when Wendy put up her post for her copycat version of Onn Kee Beef Brisket Noodles in Kampar (head over to her blog to read all about Onn Kee’s beef noodles), I knew I had to try it. What was intriguing, too, was her method of express char siew oil (read on to find out). And for something so tasty and comforting, it really didn’t take much of an effort to make.

This time, I have gone for a totally different and time saving method and used my Philips Pressure Cooker for the soup. The original recipe calls for 4 hours of cooking time, which I wouldn’t have, but with my semi-new gagdet, I wanted to know if I can produce a similar results. So with just 45 minutes for the initial boil, then add seasoning and cook (with pressure) for further 15 minutes, the result was a piping bowl of soup, spicy, aromatic, with tender bits of beef and the daikon still keeping their shape. Fabulous!

Kampar Beef Brisket Noodles.
Kampar Beef Brisket Noodles.

Kampar Beef Brisket Noodles
Recipe by WendyinKK

600g beef brisket/flank cut (牛腩) and tendons (omited because I couldn’t find any)
300g Daikon (choose the long slender type, fat ones lack in flavour), peel and cut into chunks
2 Star Anise
2 inches Cinnamon Stick
1 small piece of Dried Tangerine Peel
10 pcs of White Peppercorn, cracked
20g Rock Sugar, adjust to taste
Salt to taste
Spring Onion, chopped

Add 2.5 litres of water, whole piece of brisket, daikon, and all the spices into the pressure cooker. Pressure cook for 45 minutes. Release pressure then add sugar and salt, and pressure cook for further 15 minutes. Release pressure and keep warm until needed (the longer then better)

Fish out the brisket chunks, slice them and put it back into the pot.

Serve the beef brisket soup with a sprinkling of spring onions.

Mmmm, do not underestimate the healing power of this soup.
Mmmm, do not underestimate the healing power of this soup.

Express Cha Siu renderings
100g of very fat pork belly
1 heaped Tbsp of sugar
1 Tbsp of light soy sauce

Slice the fat pork belly thinly. Put in into the wok with 1 Tbsp of oil and slowly fry until it is very slightly golden. Add in sugar and light soy sauce and cook the belly until it turns dry and dark. Discard the belly bits and retain the renderings.

Dry Tossed Noodles

Loosen single portion fresh egg noodles/fresh wantan noodles. Put the noodles in a noodle strainer. Cook in boiling water for 15 seconds. Rinse it under running tap water. Blanch it again for another 15-30 seconds depending on the thickness of noodles. Put noodles in a plate. Top with 1 Tbsp of renderings, some dark caramel sauce (or dark soy sauce), light soy sauce according to taste. Toss the noodles. Garnish with some blanched baby bok choy or mustard green.

This plate of noodles is so aromatic from the char siew oil
Oooh….. come to mama!

Of course, you will probably be content with just regular pork lard for the noodles. For our muslim friends, a mix of shallot or sesame oil could suffice. But the char siew oil really gives it a little more ooomph.

Kampar Beef Brisket Noodles, done!
Kampar Beef Brisket Noodles, done!

This is a recipe I am going to keep for whenever I have my beef soup craving. Just add a few more spices, onions, ginger and it’ becomes a beef pho soup! By the way, as for any great soup, the flavours get better if you let it sit for longer (overnight is best). The great thing about cooking for one is that I get to enjoy this multiple times, hehe. I also gave a portion of the soup to Miss Poesy as she also has the same affection towards beef noodles. Thank you, Wendy, for this excellent recipe! I will need to hunt down some tendon and beef tripe for next time.

What’s your favourite type of Beef noodles?

I am submitting this to Malaysian Food Fest Perak Month hosted by WendyinKK of Table for 2 or more

MFF KL Selangor: Fish Head (Fillet) Noodles

Sunday afternoon, alone at home, knackered from all the exciting activities all week (catering for 50 pax is probably something I will think harder before committing next time), what better than a soothing bowl of noodles with soup? That was my lunch today and it sure hit all the right spots.

Fish Head (Fillet) Noodles
Fish Head (Fillet) Noodles, with lovely pink hue from the intensely red tomato.

This is something that I cook often at home because it’s super quick and easy.  The origin of Fish Head Noodles is unclear, but some will tell you that the milky broth version originated from KL. It actually does remind me of Teochew Steamed Fish because of the key ingredients: Tomato, Kiam Cai (Pickled Mustard Greens), Ginger and Salted Plum, so I’m speculating that this might be Teochew in origin. Please do correct me if I’m wrong.

The purists will stick to having this noodle soup with deep fried Fish Head but I’m not a fan of having fish bones in my soup. I have choked on a few fish bones in my lifetime and do not wish for recurring episodes. Luckily for me, there are places in Klang Valley that do serve this with fish fillet and I stick to that version at home. As for choices of fish, any firm-fleshed fish that can withstand frying would work. I’ve even seen a Salmon version as featured on Quay Po Cooks‘ blog.

Can't get enough of that lovely red tomatoes!
Can’t get enough of that lovely red tomato!

Ironically, the first Fish Head Noodles recipe I’ve come across online was actually done by a Korean lady. Her version is missing one really important ingredient that would render this recipe non-halal: Shao Xing Wine. It adds such an alluring aroma to the soup and completes the flavour profile. Like Shannon, I’ve opted for the thick Rice Vermicelli (Fen Gan) which is something I always have at home at it’s also used in Zao Cai Mee Hoon (a Foochow Dish), another tangy soup noodles dish. Can you tell I love noodles?

Key ingredients
Key ingredients. This is a pic I snapped a week earlier using snapper, but today I used Garoupa fillet

Fish Fillet Noodle Soup (serves 1)
100g Garoupa Fish, cut into smaller pieces, seasoned with salt and pepper
Flour to coat fish
100g Rice Vermicelli (Thick or Thin according to your preference), cooked to directions of packet
Sesame oil
Thumb size ginger, sliced into thin strips
2 pieces of Pickled Mustard Green, sliced into thin strips
1 Tomato, cut into wedges
1 Salted Plum
1 teaspoon Fish Sauce
1 tablespoon Shao Xing Wine
250ml Chicken Stock
A pinch of Dried anchovies
10ml Evaporated milk (slightly more if using Fresh milk)
2 stalks Spring onions, thinly chopped
Handful of Coriander, roughly chopped
Peanut oil for shallow frying

Prepare the noodles: I cooked mine in boiling water for 1 minute or 2 until al dente, then drained and served in bowl.

Coat the fish pieces with flour and shallow fry until golden brown, about 10-15 minutes.

In a pot, lightly stir fry the ginger in sesame oil, then add the chicken stock, dried anchovies, pickled mustard green, tomato and salted plum. When the broth starts to boil, add Shao Xing Wine and fish sauce. Let it simmer for 10 minutes and remove the foam on top.

When the broth is ready, turn off the heat and remove the anchovies (if you want). Stir in the evaporated milk just before serving and pour over the noodles. Place the fish pieces on top and garnish with spring onions and coriander.

Ahhhhh... satisfaction in a bowl.
Ahhhhh… satisfaction in a bowl.

When done right, the broth is slightly sweet, with just a hint of creaminess (you can opt for creamier version with more milk of course), tangy (tomato and plum) yet savoury (from the pickled mustard green, though it’s actually a little tangy too). Yet it takes no more 20 minutes to prepare! Now you know why I prefer to cook this at home.

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish. Also submitting to  Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier.

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Penang MFF: Char Kueh Tiaw

I have only been to Penang a handful of times and all I remember (with the exception of most recently trip when we just went in and out for a gig) was how much I ate each time. But I’ll say my very first trip there back in 2009 was the most “filling”. Here are some of the culinary delights we sampled during the trip.

Wanton Mee, also called Tok Tok Mee locally.
Wanton Mee, also called Tok Tok Mee locally.

This was so good I had it 2 days in a row.

Assam Prawns
Assam Prawns

Ridiculously big prawns with that delicious coating. Pretty memorable.

Lok Lok at Gurney Drive
Lok Lok at Gurney Drive

That was my first introduction to Lok Lok and I still think Penang does it better than KL.

Chendal @ Penang Road. This actually came from a recent trip (H-Artistry)
Chendal @ Penang Road. This actually came from a recent trip (H-Artistry)

So creamy and the palm sugar gave such a depth of flavour. Loved it.

Something cooling! It's a must in Penang since everything is heaty!
Something cooling! It’s a must in Penang since everything is heaty.

I’m not sure what this is called, but it’s a variety of Tong Shui that is sweet and refreshing.

And of course how could we leave Penang without trying Char Kueh Tiaw? It’s the first dish that comes into my mind actually (Assam Laksa doesn’t count since I never acquired a liking for it) and also the dish I’d like to share today.

Char Kueh Tiaw at Kimberly Street
Char Kueh Tiaw at Kimberly Street

Pretty late with my contribution to the Malaysian Food Fest this month, as I have been avoiding cooking/eating heaty food for the good half of the month. And most of the famous Penang dishes are not suitable with my current diet, until I gave in to my impulse/craving and cooked the infamous Char Kueh Tiaw. Sorry throat! I did follow up that dish with some cooling tea so no damage was done. Phew!

Can hardly see the noodles in this photo. That's how much toppings I've piled on.
Can hardly see the noodles in this photo. That’s how much toppings I’ve piled on.

Penang Char Kueh (or Koay) Tiaw, 槟城炒粿条 is originally a Teochew dish (I learnt something new). Although this is not commonly prepared at home as you need the big fire either over charcoal or big stove to procure enough wok breath for that extra flavour. So even though my version is tasty enough in its own right, it will never be the same as the ones you get from the stalls. Good news though, it’s probably less heaty too (yes I know I’m constantly on about this, one day I shall write an article about the food I generally avoid in order to protect my voice).

Raw stuff including the cockles.
Raw stuff including the cockles. Not worried about them being next to the greens since they all get to cooked in high heat together.

The most important thing to do before cooking this is to get all your ingredients ready. The steps are so quick there’s no time to muck around trying to fetch each component. Kuah Tiaw noodles are delicate so extra care is needed when stiring them around. Broken noodles aren’t that enjoyable, not to mention they’ll so soggy sooner too.

This recipe came from Alan’s blog which he adapted from Ong Jin Teong’s “Penang Heritage Food”

Penang Char Kueh Tiaw (serves 1)
50g fresh koay teow (flat rice noodles)
5 medium-large prawns, heads removed, peeled and deveined
1 clove of garlic, crushed, peeled and chopped finely
handful of bean sprouts, rinsed and set aside.
1 chinese sausages, sausage casing removed and sliced thinnly
2-3 stalks chives, rinsed and cut into 3-4 cm lengthwise (substituted with Spring onions because my supermarket didn’t have the Chinese chives)
1 tablespoon chili boh (substituted with store bought sambal chili)
1 large Egg
2 tablespoons (I used pork lard) stir-frying
1 tablespoon light soya sauc
1/2 tablespoon fish sauce
1/2 tablespoon dark soya sauce
Dash of pepper
Blood cockles
Croutons of deep fried pork lardons aka bak eu phok (I baked mine instead)
Water as needed

Wash blood cockles by rubbing them around submerged in water to dislodge any debris stuck on their shells. Rinse thoroughly, place the cockles in a large bowl and pour hot water over them for the shells to open. Remove each cockle from the shell with a teaspoon or toothpick and leave to soak in a bit of water. Discard shells.

Heat a wok until it begins to smoke and add cooking oil, swirling the oil around. Add sliced chinese sausages for them to saute slightly before adding the chopped garlic and stir continuously until aromatic.

Add the prawns and stir fry quickly until they develop a pinkish hue. Add the chilli boh paste and stir quickly for a few strokes to spread the chili paste and coat the prawns.

Add koay teow, followed by light soya sauce, dark soya sauce, pepper and fish sauce if using. Stir well for 30 seconds or so until the koay teow is uniformly colored and the prawns thoroughly cooked. Add 1 tbsp of water around the perimeter of the wok if the noodles become too dry. Bean sprouts can be added now if using.

Push everything in the wok to one side and add 1 tbsp of oil to the “cleared space”. Crack the egg over the oil and partially scramble with a spatula. When it is half cooked and still slightly runny, mix the egg with the other ingredients.

Add chopped chives and drained cockles and give everything a good final stir before turning off the fire.

Plate up and serve immediately with a generous sprinkling of crispy pork lard.

The aroma was irresistible.
The aroma was irresistible.

For my first ever attempt on Penang Char Kueh Tiaw, I thought this tasted pretty close to authentic (minus the wok hei, of course). I would perhaps use only half the lap cheong next time (not a huge fan) but more blood cockles, since they are also unbelievably cheap. Hope you will try this at home and tell me if it works for you too.

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

Roti Jala (Lacy Net Crepes) with Vegetable Curry

Oh my! I have not been so knackered for a long time (equivalent to about 3 x 14 hours shift in the hospital I think)! The 2-day Future Music Festival Asia partying has really worn me out but I’ve never had so much fun. Will blog about it soon.

It’s funny how the first time I’ve eaten Roti Jala was all the way in Melbourne (a big shout out to a dear friend, Robert of Chili Padi for great authentic Malaysian food). True enough, growing up in Sarawak, it’s very rare that we visit anything other than Chinese Restaurants, except for the occasional Roti Canai when the craving strikes. To be honest I don’t even know if we can find Roti Jala in Bintulu, as it originates from Johor, a state all the way at the tip of the Peninsula Malaysia.

Lacy Crepes.
Lacy Crepes.

The person who invented this must be quite an artist as these crepes are not only tasty, they look almost too beautiful to eat. Roti Jala is a very popular dish during the Muslim fasting month of Ramadan, and is usually served with various types of curries. The mold for Roti Jala though, is not as beautiful looking and almost looks like a cow’s udder. Hah! Here’s a picture.

Roti Jala Mold
Roti Jala Mold

You can find this in local supermarkets easily (and cheap). I bought mine from AEON (Jusco) when I first arrived in KL, what a random buy right? Since this month is Johor month for Malaysian Food Fest hosted by Annie, it’s perfect timing to make another batch of Roti Jala!

Lovely afternoon tea.
Roti Jala with Vegetable Curry

1 1/2 cup All Purpose Flour, sieved
1/2 cup Coconut Milk
1/2 cup Milk
1/2 cup Water (plus more if needed)
1 Egg
1/2 teaspoon Salt
1 teaspoon Turmeric powder
1/2 tablespoon Oil or Ghee (to grease the pan)

*Note that if you can’t get hold of a roti jala mold, you can punch a few holes at the bottom of a plastic bottle, milk carton, tin can, or just use a squeeze top (this will take longer so turn the heat to low while doing so).

In a big bowl, mix everything together (except the oil) and strain, pour into a measuring cup for easier pouring.

Turn the heat to medium, grease the pan with oil or ghee. In swift movements, hold the Roti Jala mold above the pan and pour the batter into the mold (it will start dripping straightaway). Start making circular motions to create the ‘lace’ pattern. You might have to readjust the consistency of the batter (with more water) if the batter doesn’t flow smoothly.

As you can see, my mold crossed over the middle a little bit too much.
As you can see, my mold crossed over the middle a little bit too much.

Once the top is set (and the bottom lightly browned) fold the crepes into triangles and arrange on plate.

The crepes are slightly crispy around the edges and soft in the centre, they are really fun to eat! The best way to enjoy this is with a rich curry with plenty of liquid to soak the crepes. The spices really brings out the delicate flavours of Roti Jala. Since we are always in favour of vegetarian dishes, I’ve made an Eggplant, Pumpkin, Tomato and Potato Curry to go with the crepes.

Vegetable Curry
Vegetable Curry

1 Onion, finely chopped
3 cloves Garlic, minced
Thumb sized Ginger, finely chopped
1 Eggplant, cut into 5cm pieces
Half Pumpkin, cut into 1″ blocks
1 Medium Potato, cut into 1″ blocks
1 Tomato, cut into wedges
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Turmeric
1/2 teaspoon Mustard Seed
1/2 teaspoon Fennel Seed
1/2 teaspoon Ground Coriander Seeds
1/2 teaspoon Garam Masala
3-4 Cloves
3-4 pieces of Dried Chili, finely chopped
2-3 Chili Padi, finely chopped
100ml Coconut Milk
1 tablespoon Yoghurt (optional)
100ml Vegetable stock
Salt to taste

Salt the Eggplant before cooking for about 15 minutes, then wash and pat dry.

Roast all the spices in a heavy pan until fragrant. Add oil and saute Onion, Garlic, Ginger, Dried chili for about 10 minutes.

Add tomatoes and saute for 2-3 minutes for the juices to release, follow by Eggplant (1-2 minutes), Potato, and then Pumpkin (cooks the fastest so goes in last). Once all the vegetables are nicely coated with spices and slightly browned. Add fresh chili, pour in stock and coconut milk. Cover and simmer for 15-20 minutes, adding water as required. The curry is ready when potato and pumpkin pieces are tender.

Just before turning off the heat, stir in the plain Yoghurt and mix well. Serve with rice, bread or the delectable Roti Jala.

I am submitting this post to Malaysian Food Fest, Johor Month hosted by Annie of Annielicious Food.

Seremban MFF: Hakka Mee

First recipe of the year! And what more appropriate (for the noodle monster in me) than a plate of sexy noodles simply tossed with some umami pork gravy, freshened up by spring onions and pickled green chili? That’s right, I’m talking about Hakka Mee. It’s Negeri Sembilan month for Malaysian Food Fest. If you would like to learn more about Negeri Sembilan and its delicious offerings, check out Hody’s very informative post.

Seremban is the capital of Negeri Sembilan, where Hakka Mee is said to have originated from. Even though I’ve never been there, I’ve had some pretty good Hakka Mee around KL. I’ve always preferred flat noodles to round so this is right up my alley. What’s the difference between the Teochew’s Bak Chor Mee (Mee Pok) and Hakka Mee, one might wonder. They both feature flat noodles and mince pork, but the main difference is in the seasoning: Hakka Mee is flavoured with fish sauce (clear) and garlic oil while Bak Chor Mee with black vinegar and soy sauce (dark) and pork lard (oil). Although in places out of Seremban, the sellers might stray slightly from the original recipe. Like Toast & Roast.

Hakka Mee from Toast and Roast, see that brown bits? Crispy Pork Lard!
Hakka Mee from Toast & Roast, see those brown bits? Crispy Pork Lard!

According to Baby Sumo, authentic Hakka Mee in Seremban goes without Pork Lard. In her recipe (and a few others) the oil was simply flavoured with garlic and mixed in a bit of sesame oil for that extra fragrance. Since I still have plenty of Mee Pok left, I decided to use them since they are almost the same except Mee Pok is slightly broader and perhaps just a little smoother in texture. I added some mushrooms too. Of course, this is MSG-free.

Homemade Hakka Mee, healthier option.
Homemade Hakka Mee: the healthier option.

For Pickled Green Chili Recipe, click here.

Recipe Adapted from Baby Sumo
2 pieces Flat noodles (You could use the Cintan brand, available in most local supermarkets)
2-3 pieces of Shitake Mushrooms, rehydrated and chopped
100g Minced pork
3 cloves garlic, minced
1 tbsp cooking oil
1 tbsp fish sauce
1 tsp light soy sauce
1/2 tsp chicken stock seasoning
Enough water for the mince pork gravy (about 150ml)
A few drops of Sesame oil
Pickled Green Chillies
1-2 spring onion, finely chopped

1. Bring a pot of water to the boil, add a few drops of sesame oil, and cook the noodles for 3 minutes,or until al dente. Drain and divide into two bowls.

2. In a large wok, heat the oil (both types) over medium high heat. Add garlic to fry for a minute or so until aromatic. Add the minced pork and mushrooms to fry for 2 minutes, then add water, fish sauce, chicken stock seasoning and light soy sauce and allow to simmer over low heat for 8-10 minutes. Add a little more water if it’s starting to dry up.

3. To serve, top the noodles with the minced pork with gravy, and some spring onions. Serve immediately with pickled green chillies.

Just look at those glossy noodle strands, coated with pork gravy..... heavenly!
Just look at those glossy noodle strands, coated with pork gravy….. heavenly!

It’s amazing how such a simple noodles dish can taste so good. And contrary to what you might believe, it’s totally not bland at all. I generally like a lot of dark sauce on my noodles but this was equally as satisfying. Lighter, perhaps, considering the lack of Pork lard, but definitely no compromise on taste! To ‘upgrade’ this dish, you can also add some Char Siew and Bean Sprouts. Mmm. I want to eat this for the rest of the week.

I am submitting this post to Malaysia Food Fest, Negeri Sembilan month hosted by Hody of Cook 4 you & me.

MFF Kedah: Nasi Daging Kedah & Air Asam Tomato

When it comes to regional dishes in Malaysia, I’m afraid my knowledge doesn’t go beyond Sarawak (of course), Sabah, KL/Selangor, Penang, Malacca, and thanks to the MFF, quite a little bit of Terrangganu. Malaysian Food Fest is such a great ‘online’ event for a lot of us to get to know what the people in our neighbouring states like to cook. Some dishes are entirely unique, and some dishes are merely tweaked ever so slightly to suit the local taste. Nevertheless they are all close to the locals’ hearts, I’m sure.

Of all the states, Kedah (the rice state) and Perlis (the smallest state in Malaysia) are probably the two that I know the least. My geography was never any good anyway. However, Wendy gave us a very concise geography lesson on both states and you can read more about them here.

Naturally, I would go for the non-seafood dishes on the list as you know that I’m not a huge fan of seafood. When I saw the post on Nasi Daging Kedah (Kedah Beef Rice), I immediately bookmarked the page. I admit I was more attracted to the Tomato side dish though, as it contains something I’ve never cooked before: Torch Ginger Bud. Curious to find out how it tastes like raw, off I went searching for the ingredients for this dish.

It’s not a difficult dish to make and requires very little attention. The beef and rice were both left aside for their respective cooking times and all I needed to do was to chop up the ingredients for the side dish.

Oh… what’s that yellow pile of stuff on the plate? That wasn’t in the recipe?

While the beef was boiling away, I settled in my desk and continue browsing the blogs and came across the pineapple acar made by Suituapui. I had a lot of pineapple leftover from practising for the Nutriplus Baking Competition, so I made this too! Oh yeah…. I still have to blog about the final. Hold your horses as I still have to wait for the pictures.

Beef:
500gm beef (any braising cut will do)
1 inch ginger, smashed
1 tsp white peppercorns
½ tsp fennel seeds
½ tsp cumin
3 cardamons
2 inch cinnamon
2 star anise
3 cloves
2.5L water

Bring water to boil and add all the spices and beef. Simmer for over 3 hours or until the meat is fork tender. Take the beef out and let cool. Strain the beef broth. You’ll need it for the rice.
Once the beef is cool enough to handle, cut into slices.
Extra soup can be seasoned and serve as soup. Keep the rest for future use.

Rice:
1 cup brown rice
1 tablespoon butter
½ onion, sliced
2 cloves garlic, finely minced
2 cardamoms
1 cinnamon stick
1 tablespoon curry spices mix (I used a combination of cumin, turmeric, coriander seeds and garam marsala)
1 cup Beef Broth
1 teaspoon salt
1 tablespoon tomato paste
1/2 cream

Wash rice and drip dry in colander.

Heat saucepan on medium heat. Add butter and when it has melted add garlic , onion, cinnamon stick and cardamom. Saute til very fragrant. Add curry spice and stir. Add rice, salt and tomato paste and mix well.
Pour in beef broth and let the rice cook until bubbling subsides.
Pour cream evenly over the rice, lightly stir it and let it cook until done.
Let the rice sit for at least half an hour (best is 1 hour) after turning off the heat before serving.

Air Asam Tomato (Tomato “Salsa”):
1 red onion, sliced
1 bird’s eye chilli, finely sliced
Juice of 2 calamansi limes
1 tablespoon sugar
½ teaspoon salt
1 tsp finely minced torch ginger bud
3 tomatoes, diced
Chinese parsley for garnish

Mix everything together and let it sit for at least 15 minutes to half an hour. Adjust taste if needed.

Note: If you don’t live in Malaysia, you can try looking for torch ginger bud in the florists!

Very appetising looking tomatoes!

Pineapple Acar:
Half a pineapple
1 Japanese cucumber
4 Bird’s eye chili (I like it hot)
1 Small Red onion
1 teaspoon sugar (Add more if the pineapple you use is on the sour side)
1 teaspoon salt
4 tablespoons white vinegar

Cut pineapple, cucumber into small pieces and slice chilis lengthways. Thinly slice the onion. Mix everything together, and let it sit in the fridge for at least half an hour.

Finally…. you are ready to serve!

Acar: The perfect companion to anything really. But generally used with spicy curry dishes

My rice takes on a more yellowish hue because I was a little too generous with the turmeric. But the verdict? I love the combination of flavours! The rice is aromatic with complex flavours, the beef was so tender it falls apart with a gentle probe.

Look at all that meaty glory!

I love the Air Asam Tomato! The torch ginger bud gives off an exquisite scent and the perfect tang, a lovely match with the beef and rice. The addition of pineapple acar was a wise one as it added that sweet note to my meal, with plenty of kicks too. A very fun dish to eat!

So… how well do you know Malaysian cuisine? Do you know of any Kedah or Perlis dishes?
I am submitting this to MFF Kedah Perlis Month hosted by WendyinKK of Table for 2…… or More