Eddy is my brother, not by something as accidental as blood, but something much stronger – by choice. He’s always been a solid friend ever since I met him in 2008. He’s usually the one picking me up when I fly back to Sibu and this time was no exception. His wife Jona is a great cook and I went over for dinner the other day.
Fried salted ikan terubok (toli shad)
This is ikan terubok (also known as toli shad or Chinese herring). It’s a very popular fish in Sarawak. Toli shad is only available here and there are two varieties – the fresh ones and the dried + salted version. You can see the distinctive pattern here coz the scales are not removed (!!!).
You actually deep fry the entire fish and it comes out very crunchy so you can eat the scales and bones. I thought that was very intriguing – I’ve never had it this way before and wanted to get some for my better half to try. It’s sooooo delicious. You can only get this fish in Kuching though.
I didn’t eat this until after I finished all my rice coz I didn’t grow up with soup so it’s not essential to my diet. I know some cultures like Foochow and Cantonese which accords soup a very important (even essential) place on the dinner table. I found the soup to be very flavorful from the meatballs and the texture of the soft vegetables (from boiling) to be quite heartening.
Stewed pig stomach
This is not for the picky eater but I love it. The hog maw is from Golden Happiness Restaurant. I’ve eaten the same dish before during Chinese New Year and they do it really well. It’s a mixture of organs – pig tail, pig ears, and duck.
This is the healthiest item for the night. Eddy has two Indonesian maids and he treats them really well. We all eat together during buka puasa (the breaking of fast during the month of Ramadan for them, who are Muslims).
This is something new for me as well. I was quite hungry when I woke up (fell asleep at his place coz I’ve been working late nights during this trip) and had one of the otak-otak sausages before dinner. It’s very spicy and really tastes like otak-otak, although it’s not made of fish. I’m not sure what kind of protein is inside, let’s just say it’s a lip-smacking package of mystery meat in tube form.
A comfort food that most people has grown up with. It’s large Bombay onions chopped and fried with eggs. The sweetness from the onions make this a very familiar and welcome addition to the meal.
Pan-fried lamb chops
I love lamb chops. My mom used to cook them for us when we she was still alive and all of our family like the taste of lamb. I’m particularly fond of unrendered lamb fat – it’s strong tasting and gamey to a lot of people but these very characteristics are the same reason I love the fatty parts.
Bitter gourd fritters
Bitter gourd chips! This is thinly sliced bitter gourd that’s been battered and fried. It’s crunchy and slightly bitter – pure awesome! I’ve also never had it this way, that’s why I always like eating at Eddy’s house. Jona always comes out with food that I don’t eat often (or at all) so it’s a pleasure to sample these new dishes.
It was a delightful dinner. I’ve always enjoyed eating at Eddy’s place due to the splendid cooking. I tend to overeat and stuff myself but it’s worth it, coz I hardly ever eat here unless I’m back home. There’s always something interesting on the table and the fare is better than most restaurants out there.