Tiger, Tiger Burning Bright

On a recent trip to the butcher, my mom was introduced to a certain type of meat known as Harimau Menangis. God knows which part of the cow it came from but it makes for really good curries and masak asam because the layer of fat around it gave it a nice flavour. Apparently, it sells rather well too – the next time she wanted to buy it, the butcher was out of stock. Book it in advance so that they can reserve it for you as there are some people out there who really know their meat.

Did you know that? Well then... You’ve just been Don’tknow-ed!!

Leaf-ing Me Alone?

Don’t ignore the leaves on your papaya tree because you actually can eat those as well. Chewed raw, they’re a great cure for a headache and their juice does wonders for a high fever. They’re bitter as bile of course, but there is a way to make them edible. Boil the leaves with daun senduduk (they grow wild if you’re lucky enough to find them) and they’ll make for excellent kerabu mixed with finely grated coconut. My grandma throws in the cute little papaya flowers as well.

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We Like 'Em Young

This is the humble buah kelo, also known as munggai up north. A lot of people may recognise this as a yummy addition to curries and dhals. What a lot of people don’t know is that this particular vegetable (arguably a fruit) should never ever be eaten overripe because then it tastes just awful – it’s tough and bitter when it really should be soft and sweet. So don’t get excited if you dip into a bowl and ladle up a big fat chunk of this. More often than not, the larger the kelo, the older it actually is. Best harvest while still young – even if they’re unripe you can still keep them until they are ready to be eaten. But wait too long and you will regret it.

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Mama's Steamboat Dipping Sauce

At most steamboat restaurants, they give you an awful lot of different sauces for dipping. If you haven’t the foggiest idea how to begin mixing what with what, try this little combination:
• Garlic
• Cili padi
• Soy sauce
• Lime
• Sesame oil (ask for this if they don’t give it to you)
Mix as much garlic and cili padi as your tongue can handle and pour enough soy sauce to cover it. Squeeze in a wedge of lime and add just a dash of sesame oil. The lime gives the spiciness more kick and the sesame oil makes it all smell oh-so-good.

Did you know that? Well then... You’ve just been Don’tknow-ed!!