Fuad's Bukhari Rice

Thirty years mission accomplished!

I finally am able to make Bukhari Rice almost as good as my father's famous one! 

It all started with a last minute request by my cousin last week, for me to cook dinner for the clan and send it over to Sungai Petani. She was specific, she wanted Bukhari Rice and it has to be with beef, the rest is up to me. I knew I had to make the dish, as my uncle who was unwell really love it. 

Luck has it my regular meat guy closes on Tuesday, and so began the great hunt for beef ribs that took us to 3 markets and 4 butcher shops - apparently Penangites are more into mutton and lambs these days! 

Mama and I, with help from Zz and the two boys made from scratch the Bukhari Rice with beef ribs and briskets, Pan Sheet Grilled Chicken with Gravy, two types of salads and salsa sauce for forty people in under 4 hours. It was really exhausting, but the result was really worth it.

And this time I managed to write down the recipe that has been passed down for many generations verbally, and in 'guesstimate' measurement. Even Mama's versions are hits and misses, most time they don't pass Baba's finicky tastebuds, which can leads to some sulking, but that's another story.

When the whole house started to smell just like when Baba cooks, we knew we have hit jackpot! 

And later when Baba tasted it, I saw in the midst of pride, a moment of sadness in his eyes when he said, "People will not remember me anymore".

I'm glad that it was a success, more so when my Ami Radzi gave me thumbs up and said "Sedap macam selalu" eventhough he was in pain from the cuts and bruises on his face.

Yesterday I recreated the recipe, on my own this time, for 10 people, just for us at home. I'd say I'm almost 80% there. Maybe because I made it with just brisket, hence no deep flavor from rib bones, maybe because I removed most of the oil from the stock, maybe I  added too much orange peel because the orange is too big, maybe because I didn't use the right type of shallots. 

Maybe, mine will never be as good as Baba's, he is after all a legend around here.

Happiness

 "If your happiness only depends on positive happenings, you might not be happy that often, because a lot of shit happens as well. Better to base our happiness on more stable factors, such as the constant beauty of nature, the energy of positive vibes and being a good friend to ourselves and others." 

— Sereno Sky, Lonely Traveller

Nosey Miss Latte

Our little Miss had a little misadventure yesterday. 

We thought the glue traps we set up for the shrew were all very well hidden in the darkest corner under the lowest  cabinet, away from prying whiskers and nosey paws. 

Well apparently we didn't do a very good job, because within minutes of being let out of her 'apartment' Bibik M could hear a commotion out in the living hall. Latte has somehow managed to get one of the trap boards out from the cabinet and have it stuck on her right foot! 

She was struggling to get it off and won't let Bibik M help her, eventually ending up outside my bedroom crying for help while I was in the shower. She finally surrendered to Bibik M who proceed to remove the board from her leg and rub loads of cooking oil to help remove the glue. 

Poor baby was whimpering when Bibik M took her upstairs to me. I applied more oil, let glue 'soak' for another 30 minutes and gave Latte's foot a proper rub with dish washing liquid and gave her a warm bath which she really enjoys and helped her calm down. 

And Bibik M who spoils her worse than I do, waited by her side as she sun bath to dry off fur. 

She appears alright now, just some part of her fur still has some oil residue, hence it looks like she's ungroomed. 

Happy to report that she's back to chewing on our arms and fingers, chasing after her balls as usual, and there's absolutely no problem with her appetite either! 

#sirkitlatte #catsofarariver #shestoosmartforherowngood

Drinks for your guests

There's an old Arab verse that my late grandfather used to say which goes,

"When guest comes over for a visit, serve them 'sherbet' (cool drink) if you want your guest to leave quickly. They will drink and leave immediately. However, if you want your guest to stay, serve them tea, they drink and chat, and friends will become family."

I grew up practising the Irish or rather the Arab way, then went on the the American way in my younger days when guest are just dropping by or on rushing off to another place.

Now as I get older and guests and friends are more relaxed, they visit and sit down for chats, there's always hot tea or coffee, with copious amount of water for them. On hot days, there's extra cold drinks too. And I always ask their preference, hot or cold drink or water at least. Plus if they are lucky, the next meal will be at my place too 😉

Gosh, I am turning into my grandfather!

In Ireland, you go to someone's house, and she asks you if you want a cup of tea. You say no, thank you, you're really just fine. She asks if you're sure. You say of course you're sure, really, you don't need a thing. Except they pronounce it ting. You don't need a ting. Well, she says then, I was going to get myself some anyway, so it would be no trouble. Ah, you say, well, if you were going to get yourself some, I wouldn't mind a spot of tea, at that, so long as it's no trouble and I can give you a hand in the kitchen. Then you go through the whole thing all over again until you both end up in the kitchen drinking tea and chatting.

In America, someone asks you if you want a cup of tea, you say no, and then you don't get any damned tea.

I liked the Irish way better.
~CE Murphy, Urban Shaman

“Tea” Mixed Media Drawing on Antique Dictinary Page" by Kristy Patterson Flying Shoes Art Studio (etsy.com/shop/flyingshoes)

Khai Jeow Cha Om & Pla Too with Namprik Kapi

Khai Jeow Cha Om & Pla Too with  Namprik Kapi (Acacia Omelette &Mackerel with Shrimp Paste Dipping Sauce)

'Cha om' is a mimosa-like leaves of the acacia shrub. It has a very distinctive smell and flavor, much like a very mild 'petai' (stinky bean). It's often made into omelette, though you can also make a simple stir-fry with shrimp and chili paste.

I first encountered 'cha om' at a Hatyai market over a decade ago. I actually mistook it for fern tips, so I bought home two huge bundle as the lady was selling it for almost a song. The whole journey home I was grumbling that someone must have bought a lot of 'petai' and it's stinking the whole bus, little did I know it was the bundles by my feet!

Upon reaching Penang and realizing that it's not fern tips after all, I decided to consult my grand aunt Maryam who's a Thai on how to best cook 'cha om'. She suggested making omelette, in stirfry and also  Kaengsom, a sour Thai curry.

A few years later I found that there's actually a 'cha om' plant at the Pasir Mas home. My MIL told me that they used to eat this raw with sambal, but not many do these days. I tried to harvest some, but it's just too hard as the shrub is tall and full of thorns. And stripping the leaves tip from the main stalk left my hands full of bloody pricks.

Since then I have not come across this vegetable in any market here in Malaysia at all, until last Thursday at the market. 

The omelette is quite easy and quick to make. Add chopped 'cha om' tip to beaten eggs, season with fish sauce and a tiny bit of sugar. Fry the omelette in copious amount of hot oil, the traditional Thai way.

The shrimp paste dipping sauce, which very much like the Malaysian 'sambal belacan' is similarly made by pounding fermented shrimp paste, Thai bird's eye chili, garlic, shallot and palm sugar in a pestle and mortar, finishing it with lime juice.

Serve Cha Om Omelette and Namprik Kapi with fried or grilled mackerel, salted egg along with fresh and blanched vegetables.

#athenecooks #thaifood #traditionalthaidish #chaomomelette #namprikkapi #KhaiJeowChaOm #shrimppastedippingsauce #cookingfromscratch #cleaneating #southeastasiancooking #simplefood #30minutemeals