Friday, 9 December 2011

Atok's Siblings Came A-Visiting






Atok was so happy yesterday because all of his younger siblings paid him a visit. They came back to Kelantan (from Kedah, Kemaman & Kuala Lumpur) because Tok Su , (Atok's aunt) passed away a few days ago. Atok's youngest brother, Pak Su Aji bought Laksa Kelantan from the Siti Khadijah Market. From Wikipedia:

Kelantan laksa (Malay: Laksa Kelantan) is the easiest laksa recipe that is famous among peoples from the town of Kota Bharu of the Kelantan state, located at the east coast of Peninsular Malaysia. The main ingredient of Kelantan Laksa's sauce is 'ikan kembong' or round scad mackerel that are boiled and minced. The minced fish are fried with onions, garlic, ginger, datil pepper, belacan, 'kantan' flower, Vietnamese coriander or 'daun kesum', lemon grass and dried tamarind slice. Coconut milk will then be added as the final ingredient and stirred until it is all mixed up and becomes thick. Kelantan Laksa is served just like the Italian spaghetti by adding 'ulam' (raw vegetables) and blended chilli on the side. Another variable of Kelantan Laksa is 'Laksam'. The sauce's recipe are exactly the same but the noodles are a bit bigger and flat.

Pak Su Aji also bought Jering Rebus (which should be taken together with grated coconut and sugar) And guess what, although Mama is a true blue Kelantanese, that day was the first time Mama tasted it and it was not bad.. The jering was soft and tasted good. Mama's uncle said that it was quite difficult to find this traditional dish nowadays. Here what Mama got after she googled 'Jering Rebus'.

Jering rebus is a novel way the kampung folks prepare kind of a cheap breakfast. However jering rebus are only done on matured jering, i.e the jerings are left to sprout (jering cambah), only then it will be boiled and eaten with sweetened grated coconut. These sort of jering are quite hard to be eaten raw, hence boiling them makes it easier to consume. The common jering fruit are very much tender (jering muda), these are usually consume as ulam with sambal belacan. During jering season the fruits are aplenty, being creative are the normal traits of our kanpung folks. Yes they can be nice to eat, but BEWARE when taken to much will kind of block your part of your colon which is refered as KAPIT, meaning your anus just refuse to open and your bowel movement is halted. Can you imagine the feeling.. of wanting to but it just refuse to budge? It seems jering is high in starch,therefore sticky.

Ermm.. for those last few lines, Mama was thankful that she took only ONE jering that day.. hahaha..

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