Last week, my Babi and/or Ayam Buah Keluak recipe was interrupted abruptly by my tea break.
That and the fact that I roughly have the attention span of a goldfish.
Anyway, where were we…
I have been told that my blogging is sporadic, erratic at best.
And also that I sound like a tape recorder played on repeat, at times. 🙂
I’ll be honest, I’ve been having trouble with the buah keluak recipe.
To be very fair, it has been a while since I last did any heavy duty blogging / photo editing,
and I am beginning to think that perhaps I’m getting a little too old for this.
It’s taken me almost three weeks to complete, and I’ve decided to break it into a two-part instalment;
especially since I realised that not many non-Peranakans know how to prepare these tough lil’ buggers for cooking to begin with.
A few weeks ago, I introduced you to the star of the show.
No, I did not forget about all of you.
The weekend saw the Baba and I on a road trip with our Priest that took us on a gastronomical journey all the way through Johor (one day, remind me to tell you where to find the best Fuzhou food down south), landing up in Johor Bahru;
and ended with us paying a visit to an old friend’s first born in Muar.
I finally got about to cooking the buah keluak that’s been sitting next to my kitchen sink for the past fifteen-odd days yesterday, to splendid results – especially since this version did not contain pork in it.
I’ve always been a fan of Malay-style spicy bihun. Something in me always goes giddy with excitement when I see it on the menu of our morning meetings – I usually end up having three plates, or more, of that stuff. (Yes, the Ministry of Health’s efforts to promote a healthy eating lifestyle among its employees are all but lost on me.)
So, when I ransacked my freezer today, only to find meats of all sorts dating from Chinese New Year, making the NyonyaCelup’s interpretation of this dish seemed like a no-brainer. (It is non-halal, obviously, because the NyonyaCelup and the Baba cannot live without pork…)