Cincalok

Cincalok (or Chinchalok/Cencaluk) is a Malaccan food (see Cuisine of Malaysia) made of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice. It is similar to Bagoong Alamang (see shrimp paste) in the Philippines.

In Melaka, the shrimp is called udang geragau. The shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty. This shrimp is available in particular season in Pantai Klebang, Limbongan, Tanjung Kling and several coastal areas.

Cincalok manufacturing

The process of making cincalok requires several steps to create a product of high quality with a pleasing texture when consumed. Fresh small prawns (udang geragau) are added with salt and rice in equal proportions. After the ingredients are thoroughly mixed, it will be sealed in a jar and allowed to ferment for three days. There are also cincalok-makers who increase the proportion of rice in the mixture believing it to enhance the taste of the finished product.

As the finished product is fermented in a glass container, the fermentation process causes pressure to build up inside the container. Hence, care must be taken when opening the pressurized container containing ready-made cincalok.^[1]

Budu

Budu (Jawi: بودو) is a fish sauce and one of the best known fermented seafood products in Kelantan, Malaysia as well as Southern Thailand. It is mentioned in A grammar and dictionary of the Malay language: with a preliminary ..., Volume 2, By John Crawfurd, publish in 1852.^[1]

History

It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allow to ferment for 140 to 200 days. It is used as a flavoring and is normally taken with fish, rice and raw vegetables.

It is similar to the patis in Philippines, ketjap-ikan in Indonesia, ngapi in Burma, nuoc mam in Vietnam, ishiru or shottsuru in Japan, colombo-cure in India and Pakistan, yeesu in China and aekjeot in Korea.

The fish product is the result of hydrolysis of fish and microbial proteases. The flavor and aroma of Budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote the browning reaction occur and resulting in dark brown color. The ratio of fish to salt plays an important key in the final desired product. The different concentration of salt influences the microbial and enzymatic activity, resulting in different flavors. The microorganisms found during Budu production are generally classified as halophilic.^[2] The microorganisms play important roles in protein degradation and flavor-aroma development.

It is a traditional condiment in the East Coast of Peninsular Malaysia, particularly in the state of Kelantan. Even ethnic Chinese in Kelantan are involved in Budu production.^[3] Anchovy and it's products like budu is high in protein and uric acid content,^[4] thus not recommended for people with gout condition. However, uric acid content in anchovy is actually lower than tuna. ^[5]

Budu which was made from anchovy sauce have shown potential as an anti-cancer agent. ^[6]

Budu also as a food sourced from fish have potential as brain food. ^[7]

New form of budu in powder forms have been developed by Politeknik Kota Bharu (PKB) student.^[8] This allow easier storage and transport as it is lighter and less prone to bottle breakage.

Reference

1.      ^ A grammar and dictionary of the Malay language: with a preliminary ..., Page 32, Volume 2, By John Crawfurd

2.      ^ Various Component and Bacteria of Budu Produced in Malaysia. ; Accession number;02A0612857

3.      ^ The Unique Cina Kampung, The Star online

4.      ^ WHAT FOODS OR LIQUIDS CAUSE URIC ACID?

5.      ^ List of Uric Acid Foods.

6.      ^ Peptides from anchovy sauce induce apoptosis in a human lymphoma cell (U937) through the increase of caspase-3 and -8 activities.

7.      ^ More evidence that fish is brain food, Fri, Aug 14 11:34 AM EDT

8.      ^ Pelajar hasil serbuk budu, By HAPIZAH AZIZ

Ais Kacang

 

Ais kacang is a Malaysian dessert which is also common in Singapore and Brunei.^[1] Traditionally a special ice machine^[2] is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorized.

Formerly, it was made of only shaved ice and red beans, though the number and diversity of ingredients has since expanded.^[3] Today, ais kacang generally comes in bright colours, and with different fruit cocktails and dressings. In Malaysia, almost all variants now contain a large serving of attap chee (palm seed), red beans, sweet corn, grass jelly and cubes of agar agar as common ingredients. Other less-common ingredients include aloe vera, cendol, nata de coco, or ice cream. A final topping of evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice along with red rose syrup and sarsi syrup. Some stalls have even introduced novelty toppings such as durian, chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.

Many Southeast Asian coffee shops, hawker centres, and food courts offer this dessert. Nowadays, ais kacang is mostly known as 'ABC' (acronym for Air Batu Campur, literally meaning "mixed Ice").

References

1.      ^ Yeoh, En-lai (9 March 2012). "Down by the Boardwalk in Singapore". The Wall Street Journal. http://blogs.wsj.com/searealtime/2012/03/09/down-by-the-boardwalk-in-singapore/. Retrieved 13 March 2012.

2.      ^ Sparklette Food & Travel Blog: Brightly-coloured machine. November 29, 2009

3.      ^ Festa, Jessica (16 January 2012). "Exploring the street food in Singapore". The Huffington Post. http://www.gadling.com/2012/02/16/exploring-the-street-food-in-singapore/. Retrieved 13 March 2012.

Otak-otak

Otak-otak (Chinese: 鲤鱼包) is a cake made of fish meat and spices. It is widely known across Southeast Asia, where it is traditionally served fresh, wrapped inside a banana leaf, as well as in many Asian stores internationally - being sold as frozen food and even canned food.

Distribution

 

Otak-otak in Makassar, Indonesia

 

Grilling otak-otak in Malaysia

 

Otak-otak from Katong, Singapore. Otak-otak in Malaysia and Singapore is brown

 

 

 

Otak-otak of seller pouring spicy peanut sauce

Otak-otak is found in certain parts of Indonesia, Malaysia and Singapore. The southern Malaysian town of Muar in Johor is a popular destination for it — people from surrounding states and even Singaporeans often visit to buy the famous otak-otak in bulk. It is commonly known in Singapore as otah. Otak means brains in Indonesian and Malay, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being grey, soft and almost squishy.

It can be eaten as a snack or with bread or rice as part of a meal.

Composition

Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices. In Indonesia, the mixture typically contains fish paste, shallots, garlic, scallions, egg, coconut milk, and sago flour or can be substituted for cassava starch. While in Malaysia, it is usually a mixture between fish paste, chili peppers, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed

While fish otak-otak is most common, otak-otak is also made with prawns, often resulting in a more textured variety. In Muar, you can also find otak-otak made from cuttlefish, fish head and even chicken.

In Jakarta, Indonesia, one finds otak-otak being sold in small stalls near bus stops, especially during afternoon rush hour. Some of the best otak-otak can be found in another Indonesian city, Makassar. The main ingredient is fresh King Mackerel Fish or known as King Fish.

Regional varieties

There are different forms of otak-otak originating from different regions.

In Indonesia, it originated from Palembang, South Sumatra. However, other regions in Indonesia also popular for their otak-otak such as Jakarta and Makassar. In Palembang, people eat otak-otak with cuko (Palembangese sweet and sour spicy vinegar sauce). While in Jakarta, they enjoy it with spicy peanut sauce.

Nyonya otak-otak (Malay: otak-otak Nyonya), with Peranakan origins, from the northern Malaysian state of Penang, is steamed as a cake in pandan leaf. Otak-otak from Indonesia, the south of Malaysia, and Singapore is wrapped up as a thin slice using banana or coconut leaf and grilled over a charcoal fire. As a result, it ends up drier and with a more distinct smoky fish aroma. The color of otak-otak from Indonesia is whitish, while the otak-otak from Malaysia and Singapore is reddish-orange. Other varieties of otak-otak do exist. Although otak-otak is traditionally made with fish meat, modern versions of otak may utilize crab or prawn meat.

Similar dish

A type of otak-otak from Terengganu is called Sata. A similar Indonesian dish employing banana leaf is called pepes. Other types of otak-otak include dishes called pais ikan, botok that are made of fish paste cooked in banana leaves. Otak-otak is quite similar to Szczecin paprikas (Polish: Paprykarz szczeciński).

Putu Mayam

The process for making putu mayam (also known as string hoppers in English) consists of mixing rice flour or idiyappam flour with water and/or coconut milk, and pressing the dough through a sieve to make vermicelli-like noodles. These are steamed, usually with the addition of juice from the aromatic pandan leaf (screwpine) as flavouring. The noodles are served with grated coconut and jaggery, or, preferably, gur (date palm sugar). In some areas, gula melaka (coconut palm sugar) is the favourite sweetener.

Putu piring is a Malaysian version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and gur or jaggery.^[1] Putu mayam is also closely related to the Malaysian cendol which substitutes green pea flour for the rice flour in making the noodles. In all forms of the dish, pandan flavouring, as an extract or as chopped leaves, is typical.

In Malaysia and Singapore, putu mayam and its relatives are commonly sold as street food from market stalls or carts, as well as being made at home, and are usually served cold.

In Indonesia, putu mayam is called Putu mayang.

The origins of these dishes may stem from Tamil nadu,southern India, where a similar rice flour noodle is served with sugar and coconut, and sometimes banana too, as iddiyappam. This dish may be eaten for breakfast with a vegetable stew or aviyal, or a fish curry, etc. The same liking for serving the slightly sweet putu mayam, putu piring, or cendol with savoury dishes also occurs in Malaysia and Singapore. Iddiyappam is typical of Kerala, Tamil Nadu, and other southern Indian states, as well as Sri Lanka. A very finely ground, commercial iddiyapam flour is sold as a sort of "instant" way to make all of these dishes.

References

1.      ^ AROMA RASA: Heavenly putu piring.

 

Kari Kepala Ikan

In Malaysia and Singapore, fish head curry (Chinese and Indian roots) is a dish where the head of an Ikan Merah (red snapper, literally "Red fish"), is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and brinjals and usually served with either rice or bread.

Fish head curry or Muri Ghanto is an essential Bengali food item. Made with rice and fish head. The fish used generally is Rohu. It is a festive item in Bengali menu used in many occasion like Bhai Phota, Aiburo Bhaat and Saadh. The item is cooked as such the rich is not totally boiled, giving the dish a grany texture. This can easily be called paella of Bengal. A slightly varied version is also cooked in the Mithilanchal part of Bihar known as the Muri Ghanth.In this type a day old fried heads of any fish is used and it is cooked in pulses.

In Mithila, Orissa and Bengal (Bangladesh and West Bengal) where the staple is rice and fish, one very popular fish head curry is made with moog or ung beans but other vegetables can also be used. The gravy is very thick and very spicy and the Rui fish (Rohita) is most popular for this.

Tamarind (asam) juice is frequently added to the gravy to give it a sweet-sour taste (see asam fish); this variety of fish head curry normally has a thinner, orange gravy. Additionally, a relative amount of coconut milk is often used in the curry. It is a dish of relative popularity amongst Malaysians and Singaporeans and their tourists, although it is generally not categorised as cheap hawker fare. The origins of the modern dish began in Singapore, with a chef wanting his South Indian-style food to cater to a wider clientele, notably Chinese customers who considered fish head a specialty. Today, restaurants of not only Indian, but Malay, Chinese and Peranakan association, serve variations of this dish.

 

Nasi Daun Pisang

Banana leaf rice is a typical dish in South Indian cuisine.^[1]

In banana leaf rice, white rice (or parboiled rice in authentic South Indian restaurants) is served on a banana leaf with an assortment of vegetables, curried meat or fish, pickles, and/or papadum. Usually, only the gravy of the curry will be served and no meat is served as it is meant to be a traditional Indian vegetarian dish. It is traditionally eaten with the hand.

The banana leaf is used as it is believed that the hot rice will release the coating on the banana leaf, which aids in digestion.

In Malaysia, to show one's appreciation after a satisfying meal, the guest will fold the banana leaf inward to signify that the meal was good. Folding in the opposite direction (i.e. upward or outward) signifies that the meal was not satisfying.

References

1.      ^ http://www.chennaionline.com/cityfeature/FoodCorner/Feb09/02foodcorner17.aspx

Dodol

Dodol is a toffee-like, sweet food delicacy popular in Indonesia, Malaysia, the Philippines (especially in the Ilocos Region in Luzon and the Lanao provinces of Mindanao), Singapore, Sri Lanka and Burma, where it is called mont kalama. It is also popular among the Roman Catholics from the west coastal Indian state of Goa. It is common fare on the streets of Zanzibar, sold as halva. It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It normally takes up to 9 hours to cook dodol. During the entire cooking process, the dodol must be constantly stirred in a big wok. Pausing in between would cause it to burn, spoiling the taste and aroma. The dodol is completely cooked is when it is firm, and does not stick to one's fingers when touching it.

In Muslim majority countries, such as Indonesia and Malaysia, dodol is commonly served during festivals such as Eid ul-Fitr and Eid al-Adha as sweet treats for children. The town of Garut in West Java is the main production center of dodol in Indonesia. Many flavors of dodol are available, including a durian flavor called lempuk, which is available in Asian food stores. In Malaysia, it is quite popular amongst the eastern states, such Kelantan and Terengganu, while in Indonesia durian dodol is popular in Medan and other Sumatran cities.

The words Dodol appeared in A grammar and dictionary of the Malay language: with a preliminary ..., Volume 2 By John Crawfurd, printed in 1852.^[1]

Dodol has also made its way to some Middle Eastern countries, including Iran.^[2] It is used as a facemask and skin mask by some.^{[citation needed]}

Types of dodol

A sample of durian cake made of durian-flavoured lempok,^[3] which is similar but is not toffee-like dodol.

• Dodol garut is produced in Garut, a regency of West Java province, Indonesia. There are many variations; the most famous brands are 'Picnic' and 'Olympic'.
• Dodol durian is made from durian.
• Dodol sirsak is made from soursop.
• Dodol nangka is made from jackfruit.
• Dodol apel Malang made from apple is a specialty of Malang city, East Java.
• Dodol China is an Indonesian Chinese version of sweet nian gao with rich coconut sugar.
• Dodol Betawi: of the Betawi people, Jakarta, is similar to Chinese dodol.

References

1. ^ A grammar and dictionary of the Malay language: with a preliminary ..., Volume 2 By John Crawfurd- 1852, page 43
2. ^ Market For Dodol Hj Ideris Expands To Middle East
3. ^ Malayan fruits: an introduction to the cultivated species, Betty Molesworth Allen, D. Moore Press, 1967 - 245 pages - Page 99