Lemaklicious illustrates my passion for good food. "Lemak" is a Malay word that means more than just "fat" or "rich in taste". It can be used in any context, always bring with it a luxurious feeling of creamy and rich indulgence that is equally satisfying and rewarding. Hence, it is most fitting that I fuse "lemak" with "licious" (from delicious) to sum up my love affair with food.
I grew up in Penang, surrounded by a large Peranakan family, so it is no wonder that I became passionate about food. The food we ate was very traditional – delicious Nyonya recipes based on fresh ingredients. Over the years, I recreated the taste of home or other delicious dishes which I have tasted around the world. I came to learn that preparing food is not just about the recipe itself but also its ingredients and awareness for choosing each element to create a dish. Enjoy and indulge!
Thanks to its unique cultural mix, food lovers in Malaysia get to enjoy a mouth-watering blend of various flavours in their victuals (or makan-makan in local speak). Think sambal belacan with wantan noodles, Nyonya curries, Malay char koay teow and the ever-popular and versatile nasi goreng or fried rice. It can be eaten any time of the day and is found on the menu of any Penang or Malaysian eatery, from street vendors to five-star hotels.
Yes, this blue-coloured rice dish from Mews Café that is simply delicious also titillates the senses. It looks amazing, smells appetising and tasted heavenly as well.
Penang Assam Laksa is amongst the best known and loved of hawker fare in Penang. A bowl of steamed spaghetti-sized rice vermicelli is first generously garnished with finely sliced vegetables including onions, cucumber, red chillis, pineapple, lettuce, mint and pink bunga kantan (ginger buds).
As we made our way back from Pantai Kerachut on a sweltering afternoon, my companions and I found ourselves pondering over the ideal beverage to satiate our thirst after an arduous hike, steering clear of the usual carbonated options. After careful consideration, we unanimously opted for one of Mother Nature's marvels – the refreshing, locally abundant coconut water in Penang. With a newfound resolve, we swiftly made our way to the nearest nondescript roadside stall that offered this delightful thirst-buster, located just beyond the exit of the national park in Teluk Bahang.
I have always wondered where the all-so-famous Penang Char Koay Teow came from? Who were its original creators? Some believe that Char Koay Teow (‘fried flat noodles in Teochew) was first sold by Chinese fishermen, farmers and cockle-gatherers on the island who moonlighted as Char Koay Teow hawkers in the evening to supplement their income.
In the vast range of local fruits available in Penang, the rambutan is a popular choice among Penangites. Rambutans are tied up in bunches of 50 or 100 each and sold at roadside stalls, at marketplaces and by some fruit vendors when in season. Prices vary according to size and quality. Rambutans sold in Penang are always fresh as they come straight from the local orchards.
The 'roti man' or bread vendor is quite a common sight in Penang. They are usually on their rounds in the mornings and from tea time, plying their stock-in-trade in a road contraption that resembles a hybrid between a motorcycle and a 'meat safe'.
Unwrap a parcel of otak-otak and you will catch a waft of the spicy, delicious egg-like fish custard that is usually served with other dishes common in a Nyonya household. Otak-okak can also be eaten on its own or as an appetiser or even with bread. This popular dish is available at Nyonya restaurants, some food courts and wet markets, as well as a common spread in “Economy Rice” stalls.
Some people claim that oysters are an aphrodisiac. Then there are others who say that the tomato is the food of love (from its name pomme d'amour – French for "love apple").
In Malaysia, there exists a delicacy that, despite its name, is neither an aphrodisiac nor a love potion. Yet those who have tasted it have been known to wax lyrical over the exquisite flavour. The "love letter", more commonly known as Kuih Kapit (a paper-thin crispy biscuit), is an essential feature of Chinese and Malay festivals.
Nyonya Kuih Bangkit, one of the classic Chinese New Year cookies alongside Kuih Kapit and pineapple tarts, is well-loved by Penangites. What makes this traditional snow-white tapioca cookie good is its aromatic fragrance that welcomes you the moment you bite into the slightly crispy outer coating which then melts in the mouth to a powdery softness as it touches the saliva.
The first time I sampled Christopher Ong’s cooking was at a Chinese New Year open house he held many years back. Lam Mee was on the lineup and although it is an uncomplicated dish to prepare, a flavourful stock was necessary to serve up a delicious bowl. With a dollop of sambal belacan on the side, I relish the entire bowl with gusto that day. It was wonderful and had just the right combination of everything a good bowl of Lam Mee would call for. Chris also highlighted that I was eating off an authentic antique Peranakan blue and white batik bowl.
Historical records suggest that when Chinese migrants arrived in then Malaya, they brought with them several culinary styles, among them Hakka, Hainan, Foochow, Canton and others. One style of cooking which metamorphosed out of these 'prototypes' is known today as Nyonya or Chinese Peranakan cuisine, a combination of Chinese and Malay flavours.
Nyonya Acar Hu is one of my favourite acar options that can truly whet one's appetite. Mum has been making this savoury delight for as long as I can remember. Its appetising flavours can be appreciated with a plate of steamed white rice.
This dish is like no other, combining a beautiful balance of sweet and sour flavours, spiced with cabai burung (bird’s eye chillies), ginger and of course, fresh turmeric. Other ingredients like shallots and garlic cloves are little preserved nuggets that complement the fish well. The deep-fried fish, given ample time to develop in the fresh turmeric vinaigrette are extremely tasty and tantalising. This is a dish that will wake up all your senses.
A crunchy and aromatic dish concocted of mixed vegetables infused in a rich and spicy gravy garnished with crushed groundnuts. This dish acts as an appetiser in any meal. It adds zest to a plain dish of 'economy' fried bee hoon.
A favourite breakfast dish for most Malaysians is Nasi Lemak – something which transcends the often-tenuous ethnic boundaries in this multi-racial country, as Malays, Indians and Chinese, all love it!
If you are a tourist in Penang during Ramadhan, you have to add the Ramadhan bazaar to your list of must-see places. The month-long Ramadhan bazaar (opens from 3:30 – 7:30 pm) offers a wide variety of Malay specialities and it is a wonderful market to scout for delicious treats. Roti Jala is something I will usually buy among many others.
Satay is an example of how Penang cuisine was greatly influenced by the Arabs who came here to trade from the Middle East. Some say that this dish has Turkish roots. Be that as it may, satay has been available in Malaysia for many years already and is synonymous with Malay cuisine.
We have a better understanding of what the Vikings ate through archeological finds. Here are some examples of food species excavated from Dublin during the Viking age: fish – cod, ling; shellfish – cockles, mussels, oysters, scallops; cereals – wheat, rye, oats, barley; fruits – blackberries, apples, strawberries, sloes, elderberries, cherries, plums, hawthorns, mountain ashes, rose hips; vegetables – nettle, brassicas, celery, carrot, radish, fennel; legumes – peas; nuts – hazelnuts; and others including black mustard, poppy seeds and rapeseeds.
The fresh and colourful Nordic salad is served on a rectangular slate with Hollandaise sauce. The shallots infused with vanilla and pickle vegetables are memorable.
Kuih Bahulu (also known as Kuih Baulu or Kuih Bolu) is a perennial favourite among Malaysians of all ages. In Hokkien, it is called Kay Nui Koh. It is a mini light and fluffy sponge cake made from eggs, flour and sugar. It has a slightly crusty outer layer with a soft and fluffy inside, quite similar in taste and texture to a French Madeleine. However, when compared to many western cakes, Kuih Bahulu is much lighter in texture and has a subtle sweetness.