Dinner duty

The wife has been a bit under the weather for the past two days and so tonight, I took the opportunity to revive my cooking skills.

I had my son cook the rice and also make some scrambled eggs. I decided to try out the sambal ikan bilis belimbing buluh recipe that I included in the previous post. Our belimbing tree is still sprouting bunches of fruits and I picked some fresh ones to be used in this dish.

Since it was the first time of trying, I wasn't sure what to expect. As all good cooks know, the method mentioned in any recipe is generally just a guide. It takes a fair bit of judgement and personal experience to decide on just when and how much a particular ingredient is to be added. For example, the phrase `... goreng hingga kekuningan' can be quite ambiguous to a novice. To what degree of `kuning' shall the paste be fried to?

Anyway, I could not follow the recipe exactly because I did not have shallots (substituted with plain bawang besar) and bird's eye chillies (replaced with plain cili hijau). Although I used a bit of soy sauce, the sambal did not quite turn out totally black (is it supposed to be?). It was more of a deep dark brown colour. I suspect it would've turned darker if I continued to fry it until `garing', as spelt out in the recipe. But rather than risk it being overcooked, I stopped the frying just as when I thought it tasted about right.

So exactly how did my sambal hitam taste? Not as good as the ones my Pahang-based readers have mentioned, I'm sure, but boleh la... as a first attempt. According to my wife and sons, not too bad. The sambal has a nice tangy taste of the asam belimbing while maintaining the flavour of the ikan bilis.

With a bit more practice, I believe I can improve on the taste. I'm sure using shallots instead of large onions makes a big difference. The quality of the ikan bilis itself is quite important too. In the hands of a master cook, this dish is guaranteed mouth-watering. It goes down well with plain white rice. I reckon it would also go well with ubi rebus.

While I was at it, I also cooked another version of ikan bilis goreng asam... basically as a back-up, just in case the sambal hitam attempt resulted in failure. This recipe is a variation of the one I learnt from my mother. It involves frying the ikan bilis until crisp and then temporarily set aside. Fry some chopped onions, garlic and chopped green chillies until fragrant. Add a dash of oyster sauce and soy sauce plus salt to taste. The original version would then use a bit of air asam jawa (tamarind paste mix). I substituted this with fresh asam belimbing slices. After a few minutes of frying, the ikan bilis is added back into the pan and mixed well with the sauce.

Served with hot plain rice, this dish is simple but delicious. It was a life-saver during the years I struggled as a student overseas. Sorry about the plain-looking picture. Too hungry to wait.

The final dish I prepared was ayam goreng kunyit dengan kacang buncis. This choice was really based on what I could find in the fridge; two pieces of chicken fillet and some french beans. Quick, easy and tasty too.

When `mandi' does not mean taking a bath

I had not expected to travel abroad this month but was asked by the boss to handle some issues at one of the company's projects in the Middle East. The previous Sunday saw me and a friend named Hasnul, on an Emirates flight bound for Dubai and we spent the whole of last week in the United Arab Emirates.

The project is located in Fujairah, one of the seven emirates or states in the UAE, the others being Abu Dhabi, Dubai, Sharjah, Ajman, Ras Al-Khaimah and Umm Al-Quwain. The UAE is a federation not unlike Malaysia. Each emirate has its own government and is headed by an Emir or ruler. Although Dubai is perhaps the most well-known of all the states, the capital of the federation is actually Abu Dhabi. The ruler of Abu Dhabi is also the president of UAE.

I was last in the UAE in April of last year, having spent about six months posted there to manage a project. This latest trip was therefore more like a return to a familiar place and meeting old colleagues. Fujairah is located about 130km from Dubai and is the only emirate that has a coastline facing east towards the Gulf of Oman. The other states have coastlines facing the Persian Gulf. The landscape in Fujairah is a stark contrast when compared to Dubai. Most of Fujairah consists of rocky mountains while Dubai is generally sandy desert.

The first day was spent attending a meeting and later evaluating the progress of works at the project site. The following day, I took the opportunity to visit some old colleagues who were stationed at the company's crane barge that was moored in Dibba Port, located to the north of Fujairah town.

Later that evening, we had dinner at a Pakistani restaurant that has become one of our regular makan place. My friends had chicken briyani while I chose to have chicken tikka with naan bread. The weather in the Emirates at the present time is mild with temperatures around the low twenties Celsius. Since the air was cool, we chose to have our dinner at the outside table. At other times of the year, the temperature can be a sweltering 40 degrees, even at night.

Dinner at Zaman's Restaurant in Fujairah

We were able to complete our task earlier than anticipated and managed to bring forward our return date by 4 days. Before flying back, Hasnul recommended that we have dinner at a restaurant in Dubai that serves a delicious rice and meat dish. He has been to the place only once before and could only remember the name of the restaurant and the street on which it is located. But he could not recall the specific area of Dubai where the street is or how exactly to get there.

After asking for general directions from the hotel front desk, we ventured out in the notorious Dubai traffic in search of a makan place that reputedly serves a tasty meal that would become unforgettable. It took us quite a while before we finally found the place. At one point while we were crawling in the jam and circling the streets, I told Hasnul that the food had better be real good for me to endure the terrible congestion. He assured me that it is... and having tested Hasnul's recommendations of other food places before, I never thought of giving up.

Bait Al Mandi Restaurant is located on Al Muraqqabat Street in the Al Rashidiya area of Dubai. It is quite plain-looking and does not have any fancy decor to pull the tourist crowd. The restaurant basically serves a rice dish called `mandi' that comes in three variants : mutton, chicken or fish. Mandi is a traditional dish that originated from Yemen.

Since there were four of us that evening, we selected a combination of mutton and chicken mandi. The dish included a standard serving of fresh vegetable salad, some yoghurt and a homemade tangy chilli-tomato dipping sauce. The mutton meat was tender and so tasty. The chicken was juicy and delicious too. For a mutton lover like me, the meal was really exquisite. It was worth the trouble of wading through the horrible traffic.

Mutton and chicken mandi dish served in a large plate

If I ever do get the chance to visit Dubai again, I'm willing to skip the shopping or sight-seeing just to have another mutton mandi at this place. Unforgettable.

Free hole with the dough

Last week, I dropped by the opening of the latest Big Apple Donuts & Coffee outlet at the new Aeon Jusco Shopping Mall at AU2 Setiawangsa. This outlet is owned by a group of friends who are former colleagues. They have pooled their resources, convinced the bankers and managed to secure the deal to open the 27th Malaysian outlet.

Truth be told, I've never heard of this franchise before... probably because I'm not really a donut fanatic. I have only heard of Dunkin' but have never bought any from them because I think the donuts are overpriced. But this does stop other people from queueing up to buy them.

Big Apple outlets are bright and visible. Their kitchen can be clearly seen by the customers... you can see the dough being mixed, the donut being moulded, baked and then being arranged in rows, ready for the dipping and topping process in an uncountable number of flavours. Well, actually I'm exaggerating here... of course it's not uncountable, but if you see the whole donut range on display, you'll have a hard time choosing. And they come in an array of creative names... Alien, Duren-duren, Rolling Stone and Pink Panther, among others. No prizes for guessing which one is a favourite pick of the girls.

The display counter that makes you become spoilt for choice

I picked out a box of 12 pieces but because it was an opening day promo, I paid only for six. The donuts were brought home for my kids and their cousins to consume. To enable all of us to share the flavours, each donut was cut into quarters. Except for yours truly who, being the boss, got to eat the whole Cheesy donut for himself.

My choice of 12 pieces. No Pink Panther because it was sold out.

And so now... to the all important question, how was the taste? Not bad, I would say. You don't have to ask the kids... the whole box was eaten up in a jiffy.

I am confident that this business venture of my friends will do well. I've known them to be dedicated, hardworking and honest. To Azah, Azlina and Azman of the Big Apple Donuts & Coffee 27th outlet, my wishes for your continued success.

I now have a place that I can hang out for donuts and coffee, in the company of good friends.

Approaching the end of Ramadhan 1429AH

Today is the 27th day of fasting. There are only three days left to go before we leave this holy month of Ramadhan and end our compulsory fasting for this year.

There are many from amongst us who would be sad with the passing of this month. We would miss the bountiful rewards that the Almighty reserves for His faithful servants only in this month. Perhaps there are some who rue the missed opportunity to do good deeds on Lailatul Qadr, the Night of Power that is better than a thousand months. Others would miss the state of being calm and patient that the ritual of fasting is meant to inculcate.

At the same time, I guess there would be many people who would not be missing Ramadhan. They need not worry anymore about sneaking a bite, sipping a drink or puffing a cigarette behind closed doors. May Allah have pity on these types of people.

So how was my Ramadhan for this year? Alhamdulillah, praise be to the Almighty... it has been very fulfilling so far. I have been relatively healthy... the gastric problems that I experienced earlier in the year did not resurface. Things at work, although busy, were all under control. I had to travel to the Head Office only twice this month so most times iftar and sahur were together with my family.

And yes, I would be missing Ramadhan very much. Apart from the religious rituals, I would miss one of the most lively events that happen only during the fasting month, the Ramadhan Bazaar. For a food aficionado like me, the enormous range and variety of food and drinks that you can find at these bazaars are mind-boggling. Dishes from other regions that are not normally available at other times, can now be found at the bazaars. For example, the east-coast dish of nasi kerabu and nasi dagang can be found sold at many stalls here in Johor Bahru. There is this one stall at the bazaar near my home that sells Penang Char Kuetiaw (the Bukit Mertajam version). There are of course, the normal Johor favourites such as lontong kering, nasi beriani, nasi ambang, asma rojak, mee rebus, sup tulang merah, murtabak etc. etc. etc. It is very tempting to try all at once.

Asma rojak at bazar ramadhan Bandar Baru Uda

The range that's available is so huge that I can choose one dish for each day of breaking fast, and when the whole 30 days of fasting is up, there would still be many dishes that I have not tasted. But of course, that was not what I did. In the first week, I sort of experimented by trying the options available and once I found a few stalls that sold tasty food that I liked, I just stick to those few.

Bandung soda, another Johor speciality drink

In our house, the drink that is more or less compulsory to have at iftar is Air Kathira. This particular drink only surfaces during Ramadhan (well actually, some drink stalls sell so-called air kathira throughout the year but these are tasteless). The most famous air kathira in Johor Bahru is called Kathira Abu Bakar. Many news articles have been written about it. However, a new contender has emerged since last Ramadhan to challenge Abu Bakar's top position. It's called Kathira Urip, and I have been a loyal customer since last year.

Air kathira (also spelled khatira or katira) is a cool drink made with evaporated milk, pandan-flavoured syrup, kathira gum, biji selasih and buah kembang semangkuk. Some versions of this drink also include grass jelly (cincau), raisins and shredded dates. The kathira gum is a tree extract and comes in powder form. It is mainly produced in India. You probably know that biji selasih are called basil seeds in English. I found out from a friend of a friend on Facebook that buah semangkuk is called malva nuts in English. Malva nuts (see pic below) come mainly from Thailand.

Air kathira is a delicious drink. I cannot describe the taste. What puzzles me is why Abu Bakar and Urip only sell their drink during the fasting month? I have googled and found a recipe for this drink so that I can try to make one myself.

In a few days, I bid farewell to the holy month that is full of trials, temptations and rewards. May Allah be graceful enough to grant me the time to meet the next Ramadhan.

Update 08.11.2021 : This post is one of the very few that does not have page security issues.

First day of breaking fast

I've always tried my best to make sure we spend the first day of breaking fast every Ramadhan at my parent's place. It helps make a memorable start to the holy month. It's only my father and my mother left at home so they are always keen to have us come over. It gives a reason for my mother to display her cooking skills and feed her grandchildren to the max.

On the way over there, one of my sons asked, `Nenek nak masak apa untuk buka puasa, abah?' (What's grandma cooking for the breaking of fast?)

I replied, `Entahlah... kacang pool agaknya.' (I'm not sure, maybe kacang pool.)

Sure enough, that was what she prepared for our iftar or berbuka puasa meal. A mother can always read her son's mind, no matter where he may be, believe it.

As I've mentioned before in my post of 24 August 2008, my kids and I like kacang pool, especially the one cooked by my mom. My mom learned how to cook it because my father liked it in the first place. The tradition has now been passed down the line with my wife learning the recipe from my mom so that she can placate the tastes of her husband and sons.

In addition to the kacang pool, my father had brought home some bubur lambok (rice porridge) that was prepared and given away for free by the nearby mosque. My sister and her husband also came by and hence mom's tiny kitchen was packed with ten family members.

When the time to break our fast arrived, my three sons quickly tucked into the kacang pool voraciously. This prompted my father to proudly remark, `Tak rugi cucu-cucu atok minat makan kacang pool ni macam atok juga.' (It's good to see that my grandsons like to eat kacang pool just like me.') Seems that all my sons inherit their grandfather's appetite and penchant for good food.

Iftar meals at our home are mostly non-rice dishes. Dishes such as mee goreng, laksa, murtabak, mee hoon sup etc. If there are actually rice dishes, then they would be of the `special' variety such as nasi tomato or nasi beriani. Plain rice meals are served only for sahur (pre-dawn). My mother has been preparing it that way since I was growing up and now when I have a family of my own, I had my wife practice the same.