On the 31.8.2021 we would be celebrating the 64th years of Independence. I had watch the first time the Union Jack was lowered down during the first Merdeka day in 1957 and at the same time saw the new Malaya flag was raised for the first time on 31st August 1957 at the town Padang in Kuantan, my hometown. I was at the Padang in the uniform of Boy Scout standing proudly there. I was then in my teens and now at 82 years still as proud to seen the Malaysia flags been flown including the one I fly in front of my house. MERDEKA, MERDEKA, MERDEKA!
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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