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.
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.