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

Method:

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)