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@seekingforgottenfoods
Sago Lempeng (Sago cakes)
Sago Lempeng (Sago cakes)
Sungei Tohor, Riaus, Indonesia
Belacan Tomatoes Chili Shallots Some water, bring to boil in pot
Sago lempeng dengan sambal terasi celeri dengan sago yang di goreng tampaminyak fried? Dan kepala parut 1:1 ratio
1. Pan fry mix over high heat cover with a top. Flip when done and pair with chilli 2. Mortar and pestle msg+ salt 3. Add tomato without skin and mix 4. Add sugar to season
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Sago Sugar
Sungei Tohor, Riaus, Indonesia
At 5pm, a sister met me at the home of another neighbor’s, having prepared all the ingredients, to show her rendition of gula sago – a sago – based sugar that is utilised in the community of Sungei Tohor. After letting the mixture to rest for a day, the sugar was one that was heavy, golden and drippy, reminiscent of light molasses.
Gula sago 1 kg Sago Flour
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Mie Kuah, Sago
Sungei Tohor, Pulau Tebingtinggi, Riaus
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Waxed Meats Guangzhou, China
Dumplings Guangzhou
Market Culture
Guangzhou
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Nasi Lemak Power Nasi Lemak, Taman Jurong Hawker, Singapore Nasi Lemak, Singapore style.
Prohibition Bar Malacca One of the oldest in both Malaysia and in Singapore, this pre - war prohibition bar still packs quite a punch. Doris pours us a tipple of Malacca - made coffee gin, while recounting the stories that have gone through this 4th - generation run shop.
Es Kacang, Muar Town
Dragonfruits, Kluang
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Char Koay Teow
Kafe Ping Hooi Tiger, Georgetown, Penang
Penang is famous for her signature Char Koay Teow, and her version varies from her Singapore, Selangor and Thai counterparts. Reflecting a dish with Teochew sensibilities, the dish is lighter in flavor, and kway teow noodles are thinner, hence manageable when stir - fried wok hei style. Few ingredients are added, but nonetheless play significant parts in the dish: beansprouts, prawns, cockles are stirred in, and notably, the use of duck eggs. Sadly, many stalls here discontinued the practise of wrapping takeaways in banana leaves, which help absorb the oil and lend the noodles a memorable fragrance when eaten the following day.
Penang Rojak
Maccallum Street Hock Seng Rojak, Penang
Watching rojak being made at Maccallum is a performance on it’s own: fruits are chopped into bite sized pieces, and the special sauce - heavily thickened with malt and palm sugar, and - is taken up with a spoon, akin to taking up honey with a honey dipper, carefully layered atop the fruits. When probed about the sauce, Maccallum’s owner merely shrugged and said "like that, lah”.
Believed to have it’s origins in Java, rojak in Malaysia, and in Singapore, is a far cry from its predecessor. The addition of shrimp, crunchy toppings, crullers and vegetables such as jicama, is a tell tale sign that one is having rojak outside of Indonesia. Nonetheless, it is only in the regions here that one can find a combination of myriad flavors, that explode in one’s mouth.
Bak Kut Teh, 肉骨茶
Old Green House, Georgetown, Penang
A humble dish that traces back to the Hokkien and the Teochew Chinese populations in the Straits, Penang’s ‘Meat - Bone - Tea’ follows the Hokkiens Chinese, adopting a style said to originate in Klang, where the broth is herbal and dark, consisting of spices such as star anise, clove, cassia, and fennel seeds.Just before serving, enoki mushrooms and lettuce are placed on top of the claypot, and the dish is served with a steaming bowl of rice, fried crullers and soy sauce on the side.
There is also an excellent piece tracing the origins of Bak Kut Teh, in Malaysia.
Street Hawkers
Singapore, 19th Century
The unique street culture Singapore shares with Southeast Asia. We kickstart our curates of Forgotten Foods celebrating the differences amongst our similarities, introducing beloved, iconic dishes that reflect the melting pot OF cultures found in the Straits Settlement.
Kaya and Toast, Kaya Roti
Toh Soon Coffeeshop, Penang
An old tradition popularised by the Hainanese population - Nanyang breakfast enjoyed in this part of the world, traditional kopi or teh, paired with farm fresh half - boiled eggs, and kaya toast. None too different from versions found in neighboring Singapore, Toh Soon still maintains its old - school methods, bread charred with the embers of a charcoal fire, the kaya, a golden yellow, topped with butter.