Hello Motherland

I’m back in the Motherland for a much needed 2 week vacation and am looking forward to catching up with friends and family, some serious R & R, and most important of all – some serial overeating.

Fresh off the 12 hour flight, this was the home-cooked Malaysian-Nonya feast which was waiting for me on the dinner table… a compilation of the greatest hits I grew up eating. With home-cooked food like this, I’m starting to wonder why I only manage to make it back home once a year.

Sambal Udang

Mixed Greens with Abalone and Mushrooms

Curry Kapitan

Fish Maw Soup (“Hoo Peow Th’ng”)

You can read more about Fish Maw Soup here and get my family’s recipe for Sambal Udang here. But the dish I really want to pay tribute to is my beloved Curry Kapitan. Named after the Chinese ‘Captains’ of old from Malaya’s colonisation days, this thick, dry-style Chicken curry is for me the epitome of great Malaysian-Nonya cuisine. It’s use of turmeric, ginger, galangal, chilli and belacan (fermented shrimp paste) result in truly multi-faceted flavours which span spicy, savoury, sweet and sour… singing of the cosmopolitan nature of Malaysian food. Dee-licious.

Dear Belly, please forgive me for the calories to come in the coming weeks.

G.

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