It 2.41pm on a Thursday afternoon. It drizzling outside and it kept the Serambi cool. I just read some verses of the Koran, a ritual that I starts lately other than reading books on various subject. I always have a few books around so that I may continue reading. I have converted an old iPad that had been left gathering dust into a sort of a digital Koran. Now its by my side all the time, useful for reading the Koran. Reading kept my mental faculty active, thus healthy. In between I surfed the net on my cellphone. At time I let my mind drift into the unknown, looking at the ceiling and at the greens in my little garden. There is nothing much to do but keep oneself active. I just saw a Merbau bird flew in and pecking at the food that I had left on the bird feeder that hang in my little garden. I am happy to see it enjoying the food that I had left there every morning without failed.
Ikan Singgang is one traditional Malay dish that is simple to do. Yet it is not only delicious but nutritious as well. Its one dish that you can find in the Malay world, perhaps call by other names, nevertheless it is still Ikan Singgang. It is the creation of our ancestors where fish have always been their main protein source; sort of the wisdom of the old. A wise creation indeed and because of it we still kept enjoying it I have always love Ikan Singgang especially when Ikan Aya [Tuna fish] is use but it always taste as good even with other fish like Tenggiri or Kerisi. When making this simple dish one herb/spice that is a must is Lengkuas [Galangal] for without it the Singgang is not complete. The above image of Ikan Singgang is made with Ikan Tenggiri. Delicious as usual. Taken with steamy white rice and Budu [Anchovies sauce] or Sambal Belacan [Shrimp sauce] it is heaven already. I posted that image on Facebook and below are two informative comments made th...
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Have a nice day