Pak Idrus's Blog

Yes colour play a very important part of our food for it is because of a beautiful presentation that we get attracted to food. Remember we taste food first with our eyes, then with our nose. Only after that we taste it with our mouth. Had the presentation is dull we may just skipped it and move on to the next dish. Once both our senses gives us a positive input only then we put that food into our mouth. That is why foods comes in a multitude of colours. The plants want us to look at it and enjoy. Even if we did not eat it at least would have enjoyed the plants. That is how nature provides us human with the choice in life which includes the food that sustained our lives. Alhamdulillah.  The above combinations are Nenek's choice in the preparation of her dish today; it may go into the Cicit's soup or Rice porridge for the adults in the family. At the same times she is enjoying the ritual of cooking and that colours add to her enjoyment. Well folks good cooking is t...

Well, I believed everyone knows what the Garlic is. In the Malay culture it is call the Bawang Putih although it is not a Bawang [Onion]. Anyway it is always associated with the other onions like the Yellow big onion, the Purple one which is call the Bombay onion and the Shallot which we call the Bawang Kecil [small onion]. In the Asian cuisines/cooking all the onions are important ingredients of cooking of whatever dishes, from frying Vegetable to making a good Curry. As for the Garlic as in the image above it one ingredient that we cannot do without. Dishes would not taste the same without it. It also got medicinal property and often used in the making of traditional medicine. It is said to be also a nutrition for the soul as well, thus it does made good medicine to healed the sick. It some western culture it is believe to ward off evil spirits. So in whatever culture the Garlic indeed do have a special place in our lives. As for me the Ikan Singgang is not the same without the Ga...

We have a small Flat TV hanging on the wall at the kitchen. It has been a permanent feature in the kitchen. The TV is on all the times when my spouse is in the kitchen, sort of a 'kawan' to her while she is there doing the cooking. As usual this morning October 1,2019 she switch on the TV there but there was no programs displayed on any channels except a notice saying that it now need sort of a decoder or a VHF aerial to be able to function as usual. There has been warning from the relevant authority about the change from Analog to Digital but I thought that TV could just pick up the signal as usual since its already connected to a VHF aerial. This TV is on its own and not connected like the other two TVs in the house that use Astro decoder. It looks like I had to get the decoder or a new TV for the Kitchen. So this morning I took an e-hailing taxi to Low Yat Plaza in the city, a mall that got everything on computer and related products. On arrival at the mall I had breakfas...

This morning went to do marketing at the Datuk Keramat Wet Market. Got ready early and wait for the driver (eldest daughter's family driver) to come at 8.30am. I no longer drive to the market, moreover I need a helping hand at the market. All the vendor's there are friends since I have been going there for some forty  years. So it was easy, just tell them what I wanted without haggling on prices. So today I boughts Crabs, Sotong[Cuttle Fish], Udang[Prawn] and fishes as well Ikan Bilis[Dried Anchovies] now at RM8 0.00 per kilo. Ikan Bilis used to be a poor folks dried fish, now it a luxury item. Got some fresh Veges which includes Chilly Merah which today is RM26.00 a kilo. I was looking for Udang Galah and Ikan Tamban Beluru but none was seen. I have not eaten Tamban Beluru for years already. One of the tastiest fish, Goreng or Singgang. Even in Kuantan it difficult to get this fish. Well folks and for lunch today we had the Crab Curry as seeing above. Delicious ind...

Spices is part of our cooking culture. Never a day we are without it in our cooking, it always there in the kitchen. A Malay kitchen is never complete without the various spices in its larder. Always ready to be used in the cooking especially the creation of a good Curry. I  love the smell of spices thus I also use it to give a spicy smell to my dinning area or the other part of the house. Above is a concoction of spices that I had put in a container to enhances the environment of my Serambi or Patio.  It does provides an aroma of its own to  my little space on the front of the house. Loved it.  Have a nice day.

Yes Makan. In Malaysia, the word Makan is always in the mind of Malaysian. Unlike in the West, in Malaysia you can go and eat or drink 24/7. From the best of restaurants in the Hotel and Mall to the roadside stalls you can enjoy your foods the way you like it. There are always foods and foods at any time of the day; it does not matter, early morning or at midnight. Been a multiracial and multicultural country you can enjoy all the Asian cuisines, be it the Malay Rendang, the Chinese Chow Kwey Teow or the Indian Tosai or even the finest Steak or Lamb grill could be had anytime you like. Makan is always in the minds of Malaysian. The other day I was invited to a Hi Tea at the Mandarin Court Hotel in the City of Kuala Lumpur, a hotel that start operation in 1998 and is still around to served it loyal guests. I took the Grab taxi service and got there just before twelve thirty.  The Manager a Mr. John Yeo who had invited me greet me at the lobby of the hotel. I was then i...

This fish is call Cencaru or Jacket Fish and is only found in the  tropical sea. It  is one of the tasty fish if done the correct way. The fish has a hard skin and when preparing for  grilling, frying or roasting it should be kept as it it. After cleaning the fish should be slit open at the back; just before the head and  the  tail.  Prepare a concoction of sweet, sour and hot chilly thick sauce and put it into the fish from the  opening on the back. Then you could fry it or grilled or roast it in an oven.  It best taken with steamy White Rice or just as it is.  I love enjoying it with steamy white rice.  Have a nice day.