Sizzling Rice with Small Squids
Grain white or sushi rice, cooked and later spread and pat down on a flat pan for baking in an oven over a 100 degrees fahrenheit of heat is all you need to do. Breaking into pieces on a stone ware, they make a pleasant sizzling sound when the condiment, Sambal Stirred Squids are poured over the pieces of rice crust.
Discovered during the Ming Dynasty, an official named Gu Dingchen asked the lady in the Kunshan County, "Could tell me what it is ?" when the sizzling sound of the rice happened in front of him. That indicated that the official had never tasted the dish before. As one of the favourite dish in the world, the official never could imagine that the special feature would become a gourmet's delight.
The official met the lady of Kunshan County when he travelled incognito as he wanted to meet the common people. Not knowing Gu Dingchen is an high-ranking official sent by the emperor to the Jiangsu Province, she invited him for a meal at home when Gu asked for direction to a place for food. Lu, the wife of a scholar by the name of Lin Ziwen, told the official that there was no food courts in her remote village, and offered to cook some dishes for him.
Sincere to provide a simple meal for the official, her mind jumped from a 'Bean Curd' to a 'Vegetable' to a 'Soup'. Unplanned cooking for an unexpected visitor, she had no choice for dishes as she had limited contents in her kitchen except for the pieces of rice crust which she kept.
She re-heated the crusts until its colour turned golden, and with a broad bean sauce, she poured the paste over the plate of rice crusts in front of him. He got his cook to prepare the same dish regularly when he returned home and through time, the Sizzling Rice, is feasted from Kunshan County to Suzhou and now this gourmet delight is not only popular in China but the world over.
Beside the water well, she was grinding the spices on the 'Batu Giling', the paste was prepared and heated over small fire slowly for about two hours or so. I was sitting on a 'kopitiam-typed' wood chair, helping to peel off the skins of a kilogramme of onions and a kilogramme of garlic. We were at the slope of a village near Bertam where historians said that Parameswara once resided. Day in and day out, the weather was cool and the breeze was fresh. I could hear the rattling sound of the leaves coming in from outside through the small upper-half of the opened door behind me. It would took me about an hour to finish peeling the garlic and onion skins. Her sister, Siu, would make a cup of coffee for me with 2 or 3 pieces of 'kuih udang'. Close to the tandas outside (there was no toilet in the house), there was a moderate sized 'reban' to house the 'ayam kampung'. Chickens there fed on unfinished food or leftovers of nearly 3-days old from the tables. 'Ayam kampung' were not given processed food but instead corn is sometime given. The place was in the north of Melaka.
When I sneezed, I knew that the chilli paste is ready without a peek at the watch. The paste is left to cool before heading to an old Westminster refrigerator. The paste was used to prepare the spicy 'Sambal Squids'. Three table-spoon of natural cooking oil poured into the wok, heated with small flame, followed with nine table-spoon of the frozen chilli paste and was stirred continuously till the exotic aroma notify the nostril. Once the notification takes place, small squids were mixed and stirring continue.
Quickly, the 'assam java' juice is prepared before the squids get tender. The 'assam java' or tamarind is purported to chase away, rheumatism, heat illness, asthma, dry cough, allergy, abdominal pain, fever, new injury or swollen from a bee stung ...
Sizzling rice with small Sambal Squids may be rare in Melaka (fabulous with 'ulam') but for sure 'Sizzling Beehoon' or 'Hiongtai' is easily reachable. Try it ! .... if you've got a chance in Melaka. (The sizzling could only be heard if the broad of sambal paste, a broad of bean sauce or as mentioned in the menu, is poured to the crusts of 'beehoon' in front of you.
Discovered during the Ming Dynasty, an official named Gu Dingchen asked the lady in the Kunshan County, "Could tell me what it is ?" when the sizzling sound of the rice happened in front of him. That indicated that the official had never tasted the dish before. As one of the favourite dish in the world, the official never could imagine that the special feature would become a gourmet's delight.
The official met the lady of Kunshan County when he travelled incognito as he wanted to meet the common people. Not knowing Gu Dingchen is an high-ranking official sent by the emperor to the Jiangsu Province, she invited him for a meal at home when Gu asked for direction to a place for food. Lu, the wife of a scholar by the name of Lin Ziwen, told the official that there was no food courts in her remote village, and offered to cook some dishes for him.
Sincere to provide a simple meal for the official, her mind jumped from a 'Bean Curd' to a 'Vegetable' to a 'Soup'. Unplanned cooking for an unexpected visitor, she had no choice for dishes as she had limited contents in her kitchen except for the pieces of rice crust which she kept.
She re-heated the crusts until its colour turned golden, and with a broad bean sauce, she poured the paste over the plate of rice crusts in front of him. He got his cook to prepare the same dish regularly when he returned home and through time, the Sizzling Rice, is feasted from Kunshan County to Suzhou and now this gourmet delight is not only popular in China but the world over.
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When I sneezed, I knew that the chilli paste is ready without a peek at the watch. The paste is left to cool before heading to an old Westminster refrigerator. The paste was used to prepare the spicy 'Sambal Squids'. Three table-spoon of natural cooking oil poured into the wok, heated with small flame, followed with nine table-spoon of the frozen chilli paste and was stirred continuously till the exotic aroma notify the nostril. Once the notification takes place, small squids were mixed and stirring continue.
Quickly, the 'assam java' juice is prepared before the squids get tender. The 'assam java' or tamarind is purported to chase away, rheumatism, heat illness, asthma, dry cough, allergy, abdominal pain, fever, new injury or swollen from a bee stung ...
Sizzling rice with small Sambal Squids may be rare in Melaka (fabulous with 'ulam') but for sure 'Sizzling Beehoon' or 'Hiongtai' is easily reachable. Try it ! .... if you've got a chance in Melaka. (The sizzling could only be heard if the broad of sambal paste, a broad of bean sauce or as mentioned in the menu, is poured to the crusts of 'beehoon' in front of you.
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