Today I really wanted to eat something that I loved when I was younger and living in Kuala Terengganu. Nothing like a spot of nostalgia to carry me through the MCO which has reached day 9.
Fish! Well the fish didn't look like this, the ones I had when I was a child. These are the frozen mackerel that you can easily find at the frozen section at the supermarket.
As you may or may not know, I have a phobia for frying fish. I am terrified of the plik..pliak..plik..pliak.. of the sputtering oil. Takut, eh!
So I took the easy way out by grilling the fish in the oven. I dabbed the fillets with kitchen towel and placed them on a rack placed over a lined pan.
Just rub a bit of oil on the skin and sprinkle with some salt. Then into the oven at 200C for 15 minutes or so until the skin is slightly brown.
Then I fried some eggs.
Which was a bit of a disaster. Up till today, I cannot fry eggs properly.
Now let me tell you what we Peranakan Terengganu people love when we eat fried fish or fried eggs. Kayciap! I tell you, kayciap is to Peranakan Terengganu people what kimchi is to the Koreans. Don't play play.
Now it is nicely bottled and available at Mek Da Taste. I actually bought this bottle back in 2018 and kept it all this while. Why so long? I really don't know. But whatever it is, it is very good, tastes exactly like the kayciap that I used to enjoy when I was a child.
This bottle actually expired in December 2019 but kayciap keeps very well because it is thoroughly boiled and due to the high sugar content, it stay well preserved if you store it properly. Once opened, I keep the bottle in the fridge.
Add some sliced chilies and shallots into a bowl and pour in the kayciap. Heavenly!
That was a very good lunch!
This is the soup I cooked yesterday.
My dinner yesterday. The mee goreng I cooked on day #7 plus fried meehoon I found in the freezer (hah..hah..). And would you believe it I also found frozen fried luncheon meat in the freezer. I am so well prepared for MCO hah...hah...
Tomorrow no need to cook lah since I have soup and beef ragu in the freezer.