A Postcard From Langkawi

I found this beautiful postcard in my mailbox today. My sister KN mailed it from Langkawi during her three days trip with her daughter recently. The last time they were in legend island was five months before Mak died. Mak bought me a small bottle of minyak gamat (sea cucumber extract) and sent it to me along with a packet of roasted cashew nuts. She knew that I could easily get cashew nuts here, but she sent it anyway, and I treasured it.

From my sister and my niece description of their trip, I know there are so many changes since the last I time I set my foot on Langkawi soil thirteen years ago. Wow..that long, and yet I don't feel it. Is the earth rotates on its axis faster than it did when I was eight years young? I'd probably been sleeping for a long time. When I opened my eyes again it's already 2005.

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I found a rare treasure from Malaysia at Ming Supermarket a couple of days ago. I said rare treasure because that's what it is. I can get almost anything: banana leaves, pandan leaves, lemon grass, budu, tempoyak, all kinds of tropical fruits, either in a jar or fresh, buah nipah, ciku, jantung pisang (banana flower), kesum leaves, fresh tamarind, tamarind juice even durian. They are all imported from Thailand, Vietnam or Indonesia.

So, when I saw a packet of salted red snapper, I grabbed it even though I didn't plan to have salted fish curry. I put it away in a food pantry for two days. Two days was enough for salted fish to terrorize all the Mediterranean, American, Italian and Mexican food in my food pantry. I could hear the pasta screaming at couscous, "Oh my gawdddd,I can't take this anymore. Take that ugly fishy thing outta here.....!!!" With her nose sticking up in the air, couscous snorted, "I can't see how could she put that disgusting smelly thing in her mouth."

On the way home from work, I stopped at the one and only fruit/veggies stall at the corner of Filene's in downtown. I bought two green plantain. When I got home I boiled two cups of hot water and soaked the fish in hot water for about an hour to get rid of excess salt and to soften down (or up) the fish. I skinned off the plantains, and red potatoes.

I made a paste of three tablespoons of curry powder. Then I added salted fish which I cut into a smaller pieces, plantains and potatoes into the paste. I put on medium heat and leave on the stove until the potatoes turned soft but not mushy. I added two tablespoons of tamarind juice and two cups of light coconut milk.

As the salted-fish curry slowly simmering on the stove, I heat an olive oil in a small pan. I fried thinly slice ginger, crushed garlic, shallots and curry leaves and anise seed. When the aroma began to float up in the air, I pour everything into the curry. I put on the lid immediately to trap the aroma. Turn off the heat.

Comments

[anasalwa]

Jackie,
yessss.........I have an accent :)). I had my share too using digital camera for the first time a year ago. I'm getting hang to it now. Hopefully you could share your favorite dish with us one day.

iza........
long time no seen. are u still in queensland, or have you moved back to christchurch. no wonder three of my emails were returned, you had changed your e-mail address. please keep in touch. btw, I sent an email with your new e-mail address. It was returned too. :((

[morissaneiza]

Sas, I remembered on that trip to Langkawi you went kayaking on the Tasik Dayang Bunting...I missed the old time together...

Love
izakamel

[Jackie]

Anasalwa: I've been around - mostly lurking. Yeah - I'm too occupied with other things when I get home to update my blog. Sorry :}. I have not had any luck with my new digital camera, trying to take pictures of my new artwork to post on my photo album page.

But I like to check in on all my blog 'friends' pages - especially yours, which makes me hungry. I also really enjoy your stories and your wise insights about people. I also love your 'accent' - I guess it must be possible to write with an accent - I can almost hear you talking!
For all you share with us: Salamat po.

[anasalwa]

Jackie,
It's good to see you again. Where have you been? And you don't update your weblog either.
I think folks from all over the earth have interesting ways to preserve the food.

[Jackie]

Mmmm...your fish curry looks so good! I'm not a huge fan of salted dried fish when used in cooking. On my home island in Alaska, though, my favorites included dried salmon (ukula) and dried halibut. The elders like to soften the dried halibut in warm vegetable oil, combined with sauteed onion or raw garlic. Or the bravest soften their dry fish in aged 'stink' seal oil. That oil has been rendered out in a large jar, set in the corner of a warm room (preferrably by the wood stove). You cannot even be in the room when the old-timers open the jar lid...whew! I don't know how they can get it to their mouth to eat it!
Your food pictures and descriptions always make me drool...