these are common sight along the inner road from Muar to
Malacca or from Negeri Sembilan to Malacca ....
Lemang is, glutinous rice, with coconut milk with a bit of salt,
cooked in banana leaf lined bamboo over a wooden fire,
the aroma of after-burn, simply delicious ....
u basically eat it with rendang (beef or mutton cooked with
herbs and spices)
usually the prime time are around Hari Raya or Hari Raya Haji,
where muslim friends celebrated the festival, anyway here
along the road in Alor Gajah ... it's an everday business...
i bought a stick at RM8.00 not cheap nowadays ... use to get it
at RM2 ... 12 years ago @ school days ...
and a packet of rendang at RM8, now this is bloody expensive...
but do i have a choice ???? hahahaha no choice laa ...
was salivating ...... need to filled the tummy maa..
so i was carrot cutted...
belacan .... is baby shrimp paste, dried and make into a block,
those dingling and dangling here are round in shapes, that's
basically the de-facto standard lah ... i think in malay, the baby
shrimp is called udang geragau or something like that laa..
more here ....
basically they are unlikely to be cooked or pastured ..
they have a very or extremely repulsive smell for the non-locals...
ang moh will pengsan if you bring them here for shopping ...
the trick is ... u need to baked it over a charcoal stove to get
the best aroma before u cooked it .... hmm made famous with
kang kong .. in english ... water glorybind, water spinach, water
convolvulus and swamp cabbage (from Yahoo answer)
if u happend to dine at any malay restaurant ... you can taste it
by the menu name ... Kang Kong Belacan ... don't worry ... the smell
won't kill you now, since it's cooked and also with other sauce
in it ...
typically you can find these under the kitchens of nyoya, malay,
chinese, indonesia and thai ...
i bought 2 pcs ... each RM3.00, but i think i was carrot chopped..
anyway ... it tasted damn good when i tried it later back in JB,
just that i might have put too much of it hahahahahhaha ...
i think my neighbour swears by it hahahahahha
Cencalok ...another version of baby shrimp paste ... this is real paste like...
watery and pinkish in color ... that's the color of the fermentated salted water
these ... the smell are much different .. not as strong as belachan
these are popular widely used as a sauce for grilled stingray over banana leaves ....
the trick is ... pour like 3 spoonfull of Cencalok, waste the pinky juice,
because it's abit too salty, replace it with 1 or 2 lime or lemon juice
or typical malaysian lime (limau kasturi), finely slice 1/2 shallots,
and some cili padi .... mixed it with a lil bit of sugar ...
walaa ... u got urself a bloody malaysian sauce for your fried fish
or anything laa ...
or with ulam ... aaa just remember this ... google is ur friend ....
i'm abit sleepy now laa ...
wah lau .... this place really smell ...
these are pretty uncommon too ... Petai or stink beans...
grows in the wild ... u need to peel it and most likely
u'll find petai's worms ... it's edible ...so it's fine by me ..
you prolly need to consume it within a week because
they rott easily ..
cook it with dried shrimp with chilli paste ... and eat it with
bubur (porridge) i bet you can take 5 bowl of poriddge anytime
high in amino acid .... the after-smell of ur mouth will kill any
flies of mosquitoes if they pass ur mouth.. so please ... stand back ..
ur urine also will smell like dead roddens ... hahahahahha
for the whole day ... good one ....
same facts about the benefits of Petai ...
here ==>
http://www.mail-archive.com/permias@listserv.syr.edu/msg13282.htmladios amigos .. it's bloody 1:46am now ...
