"Haramjadda" - A Melakan/Malaccan dish

YUP! "Haramjadda" - the dish is called.

However nowadays the Chetti/Chetty calls it sayur campur or sayur lodeh (mix vege with coconut milk).

Chetti or chitty are Peranakan India, a small community of 1000 in the state of Melaka, I will share more about this interesting and unique community lifestyle and history in my next entry. But for now, I will just share with you their famous authentic dish – Haramjadda. Yes, the name shocked me too, well… us – the whole bus, one of the key highlight for us aside from the Chitti Museum itself. We were taken to the K. Nadarajan family home to learn about this famous dish.

There wasn’t any specific rule of how this unique dish should be cooked, or perhaps I should say “ikut suka hati aje lah, asal jadi” (whatever goes). I guess, back in those days when their great ancestor created this recipe, it was more of combining any vegetables and ingredients readily available, one would noticed that there wasn’t any meat in this dish as it is normally served with ikan sinting (fish) and sambal belacan (chili paste). 

One thing I noticed, unlike the standard Indian dish whereby curry powder and leaves are heavily used, haramjadda only uses dried chilli mixed with onions, garlics, ginger and several other ingredients; a very typical malay type of cooking *smile*.

 

*Picture taken with iPhone4 plus super shaky hand. Hehehhehee.....

The main ingredient.  

Fry the anchovies and followed by the chilli paste.

Add in the "harder" type vege and stir fry them. 

Followed by the "softer" type vege. 

Once cooked, pour air asam jawa (tamarind sauce) to simmer.

Add in coconut milk and stir until its cooked.

 

Contact Info :
Chitty Museum
Jalan Gajah Berang, Melaka

Tel : 019-6677226 / 06-2826526 

Visiting Hours (daily) :
9:00am - 5:00pm

 

 

 

A #VMY2014 #Melaka Media Fam Trip in collaboration with #GayaTravel.