Thursday, May 2, 2019

Kuih Jongkong - A Mandailing dessert






Jongkong.
My favourite dessert that is synonym to the Mandailing ethnicity.


Background
The word 'Mandailing' is derived from the word ‘mande’ which means 'mother' and hilang; 'lost' hence, the name Mandailing is associated or meant - ‘lost mother’. I learnt that ethnically Mandailingnese are actually part of the Batak people, where the Bataks are mostly Christians, whereas the majority of the Mandailingnese are Muslims.

The Mandailingneses are known as the great travelers hence the migration of the Mandailingnese to Tanah Melayu (now known as Malaysia) in 1803 and 1845 was during the Padri War came as no surprise. Later in 1860s the overlord of the Mandailings was entangled in the local Klang War (Selangor War) which led them to fled to Perak; Belanja and Tronoh, while some decided to stay in Hulu Langat area.


Ingredients

Rice flour
Cups water
Pandan leaves
Pandan colouring a extracted from pandan leaf
Coconut milk
Caramelise palm sugar (gula Melaka)
Salt to taste
Parched banana leaves




Mix rice flour, water pandan extract, pinch of salt and pandan colouring into a bowl and whisk it. Gently the stir/cook it over low heat and until the mix thickens.

Fold leaf to one side forming a pouch, put floor mix.

Add + coconut milk + Caramelise palm sugar (gula Melaka).

Seal pouch and secure with a toothpick.

Steam for approximately 10 minutes.

Final and ready dessert.



This dessert is best eaten cold in my opinion, especially in Ramadhan. 
Yum Yum...



Will Travel For Food 8 - Eat Travel Write Selangor 2019 Media Fam Trip is in collaboration with Unit Perancang Ekonomi Negeri (UPEN) Selangor and all its sponsors with #GayaTravel Magazine as media coordinator.

















Monday, April 29, 2019

Kerinci delicacy | Masak Lemak Umbut Pisang



I have always been interested in culture and heritage, hence being invited to attend Eat. Travel. Write covering on 3 ethnicities ie Minangkabau, Kerinci and Mandaling definitely excites me. My focus will be Kerinci and Mandailing. Why not Minang you might ask? Well, being born in Minang family (my dad being orang nogori and mom, 1st generation born in Malaysia. And both my maternal grandparents are from Padang, Sumatera)... I figure I should just interview my mom’s family and write about them instead (eksen giler… hahhahahha).



Background
Kerinci is a regency/kabupaten in Jambi province, in the island of Sumatera, Indonesia. It was once known for its cattle, cinnamon and gold mining. Due to the rich natural and agriculture resources, this province was colonized by the Dutch in early 1900 of which eventually it led to migration to Tanah Melayu (now known as Malaysia).

Aside from the colonization, migration of those in Jambi and Sumatera at large is because of the pilgrimage to the holy land of Mecca to perform the hajj where they travel overland in Sumatera and continued to Tanah Melayu before continuing to Mecca. The long journey might have led to some staying back in Tanah Melayu to earn enough money to further their journey to Mecca and others, made Tanah Melayu their home. Those that have decided to stay permanently in Tanah Melayu are the founder of Kampung Kerinci in Kuala Lumpur. It is learnt that different groups were alloted different sites to establish their settlements or perkampungan, hence Sungai Gahal and Sungai Lui were apportion to the people of Kerinchi. Where else some live Hulu Langat, Kuala Kubu and other parts in Malaysia.

I was rather surprise that despite us knowing Kerinci people is close to us (after all, we have Kampung Kerinci in KL) just like the Javanese and Minangs, we strangely don’t much about them; let it be culture, heritage or even delicacy. Hence, I exremely ecstatic when I got to know that we will be learning and sampling few of Kerinci dishes. And it tastes GREAT!



Masak Lemak Umbut Pisang dengan Ayam
This is abit technical as I too need to google… and break it down for you guys.

Umbut = Edible soft shoot of a tree stem (banana tree, palm tree, coconut, areca-nut and etc.)
Pisang = Banana
Ayam = Chicken
Masak Lemak = Coconut milk gravy with turmeric and bird’s eye chili

How is it being cooked, just like any other masak lemak dish but with umbut pisang and chicken, the kick is the spiciness and thick gravy and of course – the umbut!





Sambal Tempoyak Ikan Bilis
Unlike the usual masak lemak tempoyak that I know (and love, despite the fact that I don’t eat durian), this particular dish needs to be tumis (stir-fry) first with the standard shallots and garlic, add the anchovies and then the tempoyak. Cook in low heat till the sambal/chili is cooked (naik minyak)

Tempoyak = Malay condiment made from fermented durian

Ikan Bilis = Anchovies





Sambal (Belacan) Kerinci
This is also unique as this Kerinci dish doesn’t use belacan but daun Palembang (daun ketumbar Jawa) or cilantro instead. They also add ikan tenggiri or mackerel fish of which they’ll fry and then flossed/pulled it before adding into the sambal.

Belacan = Fermented shrimp paste condiment


My favourite?
A.L.L




Will Travel For Food 8 - Eat Travel Write Selangor 2019 Media Fam Trip is in collaboration with Unit Perancang Ekonomi Negeri (UPEN) Selangor and all its sponsors with #GayaTravel Magazine as media coordinator.








Wednesday, April 24, 2019

Sambal tumis udang with petai and pucuk paku goreng belacan for Ramadhan at Silka Hotel



‘Gi lah tengok. Gil lah cepat….’
I urged my sister.
The spread is not just a plenty but the options and smell (the heavenly lauk melayu smell!)… All I can say, is ‘nasib baik the Ramadhan Review is not during the holy month of Ramadhan sebab rasa nak ngap terus’. Hahhahaaa…. Either it that or I was famished during the review day.


(By the way, they have air mata kucing. Itu ajer nak cakap [Nampak tak excited giler ni, asyik dok distracted sebab rasa nak cite semua benda])

Lala, kambing bakar/salai, sambal tumis udang ngan petai (petai tuh yang I excited) and pucuk paku goreng belacan and the main highlights for me. Don’t get me wrong, the have the usual bubur lambuk, sup ekor, asam pedas, nasi beriani, ayam golek, sweet sour dish, rojak buah and etc. But as usual lah, I kan lidah melayu… petai, belacan is my thang! Gitew…..



(Oh yah! They have assorted keropok – 4-5 types hokkay [habis sepinggan besar I ambek tuk buat ngunyah, macam lah hotel tak cukup makanan!!])


For those that have tekak upper class melayu, their highlights are ‘asam pedas ekor, telur itik masak lemak cili padi and rendang daging’, all these are priced at RM85 nett and for early bird promo, it is priced at RM65 nett (can be purchased from 1 April – 3 May). All you need to do is call +602-2692 9298 or email to sales.maytower@silkahotels.com

(Chup! Their tiramisu cake… I ate 5 pieces. OK, let’s sambung balik)


What I would recommend is for you to stay a night here (2D1N) during fasting month for you last minute Raya shopping or whatnot at Jalan Tunku Abdul Rahman/Masjid India, enjoy their Ramadhan package at RM180 nett per/pax which includes the Buka Puasa buffet and Sahur. Don’t worry, there’s masjid nearby for you to perform tarawih. I personally feel this is more untung…

If interested to do a 2D1N stay, you can call +602-2692 9298 or email reservation.maytower@silkahotels.com

 

(They even have aiskrim Malaysia hokkay. Hehhehehee…. A sweet Malaysia touch during Ramdhan month if I may say so myself [Awat syik distracted and side track nih. Perhaps because everything is so great sampai tak menyempat nak mencelah/type])


What are you waiting for? Gi ler book cepat (sambal-sambil tuh boleh shopping sekali)





Silka Hotels

7 Jalan Munshi Abdullah

50100 Kuala Lumpur
















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