Friday, November 17, 2006

The Malaysian Dream

I was not going to post today, but then I listened to Ikhlas and thought, what the heck. Everyone charges that we Malaysians are not integrated. That we have failed to achieve the spirit of "Muhibbah", Petronas ads on the various religious festivals, notwithstanding.

They say we are polarized. Split apart. Pulling in our own different directions.

Not being an analyst, political or otherwise, I couldn't say if this was true. I refuse to pontificate (although pontification is my very favourite thing, being Catholic) one way or another.

But I will say that Malaysian integration has succeeded in at least three instances.

Our language.

"We Malaysians like to tokkok like fren fren one."

"Adar podar!"

Our food:

Butter prawns*, which includes ingredients from all three races and has been declared food of the gods by those not allergic to prawns or not able to eat it cos they're vegetarians. And don't even get me started on black pepper crab.

The song Ikhlas. Malay song. Sorta Chinese introduction. Tabla throughout. Amir Yussof singing meaningful lyrics that don't mean anything in English.

OK here's the Petronas ads. Praby, I thought you'd like this. I found your favourite.

Seri pati, seri, seri.

And vat about this "Indian" fler, huh?

Tapi sayang,
hanyalah impian,
bulan tak bisa tunggu di taman,
dan bila mentari datang,
pulanglah segala kenyataan...

* 600g large prawns
oil for deep frying
2-3 tablespoons butter
15 bird's eye chilli (cili padi, you know, like me, small and deadly)
10-15 sprigs curry leaves
2 cloves garlic finely chopped
1/2 teaspoon salt
2 tablespoons sugar
1/2 teaspoon light soy sauce
1/2 teaspoon Chinese wine
1/2 grated coconut deep fried until golden


Remove heads from the prawns but leave on the shells. Slit down the back and remove intestinal tract. Trim feelers and legs and dry prawns thoroughly. Heat the oil and deep fry the prawns. Drain and reserve.

Melt the butter, add chillies, curry leaves, garlic and salt. Add reserved prawns. Add soy sauce and Chinese wine. Then grated coconut, last of all. Cook over high heat for 1-2 minutes, stirring frequently.

Serve immediately.

(yummy, yummy, yummy, I got love in my tummy)


Anonymous said...

I love those videos and the prawns sound lovely. I will give the recipe to my hubby to make for me.

Jenn said...

That's the way to do it...give your hubby to make. Am sure you'll find all the ingredients over there easy...

glad you liked the videos, haha.

Dandelion said...

Ha ha jenn...this is great, love the video...showed it to B and we laughed and laughed :)

cindra said...

Thanks so much...what a great blog. The video is great...and I am drooling over the prawns...what time is dinner???

Jenn said...

Praby: I thought you would. Har har. The girls were pretty cute, huh? And I don't think it was in Bangsar, although it had some of the Bangsarian trappings like the pasar malam. I loved the Chinaman singing a Tamil song - only in Malaysia, what?

Cindra: Thank you for calling this a great blog. Now I have to simmer a while in the pleasure of that compliment. Dinner's at 7. Dress code, smart casual (that is you can come in your beach flip flops). You should try out the recipe, except that it may be too spicy for the kids, so may have to be just for you and Tom.

jackie said...

Jenn, glad you changed your mind about not posting - great stuff. I live in flip flops, I'll be there for dinner!

Jenn said...

Cool. The more the merrier. Then you can tell the world that the Malaysian dream has succeeded. Gastronomically, at least.

QuillDancer said...


Jenn said...

Yes, my dear, to what to those question marks refer?

Anonymous said...

Actually the preparation methods kinda made me feel queasy!

Jenn said...


Jenn said...

Oops sorry guys, if you really wanted to make butter prawns, I left out stuff in the recipe. Have since corrected it.

A thinker said...

It sounds really good. If only I had time and space to cook...

Jenn said...

You do, you do, you do!