Event: Of Rendang Tales & Spices in conjunction with Singapore Food Festival 2011

Guest of Honour, Ms Denise Phua

I attended this two day event organised by The Malay Heritage Foundation in partnership with Malay Heritage Centre and supoorted by the Singapore Tourism Board, National Archives, National Integration Council, National Library Board and Mendaki.  The opening ceremony was on 23rd of July at the Malay Heritage Centre in Kampong Gelam.  The Malay Heritage Centre used to be the Istana Kampong Gelam or the Sultan's Palace in Singapore.

Malay dance

This event is a celebration of the unique culinary heritage of the Malay community that originates from a diverse historical heritage. The opening ceremony was graced by Guest of Honour Ms Denise Phua, Member of Parliament for Moulmein-Kallang.  Another talented lady who graced the event was Puan Aziza Ali, who opened the first fine dining Malay restaurant in Singapore years ago.  My late mum and I (when I was a litte girl) used to frequent her restaurant which was located at one of the charming Peranakan shophouses at Emarald Hill Singapore.  She then had to relocate to Albert Court Hotel due to re-zoning at Emerald Hill.  Again, my mum frequented her restaurant as Aziza Ali is an excellent chef.

Pulut Kuning

Guests were also given Pulut Kuning.  This delicacy is made from glutinous rice, soaked in water with a little turmeric, seasoned with salt and some coconut milk.  Usually it is served with rendang during special occasions like weddings, graduation ceremony for the recitation of Quran, engagement ceremony and also when a baby turns a month old.

Aziza Ali, Chef Andri and Chef Amri

The Gala Charity Dinner and Closing Ceremony on the 24th July was held at the Gedung Kuning (Yellow Mansion), also part of the Sultan's Palace.  The dinner was by Aziza Ali, Chef Amri Azim and Chef Andri Jamil.  Chef Amri Azim rose up the ranks to become the Head Chef at Cafe Le Troquet and eventually an Executive Chef at Gourmet Plus European Restaurant.  Chef Andri Jamil has gathered experience ranging from Asian, Spanish to American cuisine.  He had worked at the renowned BICE Italian Ristorante at Goodwood Park Hotel alongside famous chefs Giacomo Gallina and Roberto Galetti of the Garibadi Broup of Restaurants.  Under the guidance of Galetti, he became the Chef-de-Cuisine at the Menotti Italian Cafe & Bar.

Quartet-Munir

Guests at the Gala Dinner was treated to a wonderful array of Malay culture, from the kompang (a shallow framed drum made from goat or cow hide skin) to welcome the Guest of Honour, Dr Yaacob Ibrahim, Minister for Information, Communications and the Arts and Minister-In-Charge of Muslim Affairs, to Malay Dance and traditional live music from Quartet-Munir.

By Seni Budaya Tepak Sireh Dance Troupe

The first course of the dinner was an appetiser of Udang Istimewa (Special Prawns).  It was marinated prawns with special lemak sauce served in a martini glass.  The prawn was fresh, tasty and has a crunch to it and the sauce was divine.  It was done right with just the perfect hint of coconut milk without it tasting too rich.  It was excellent!

Udang Istimewa

The second appetiser was Sop Tasik Intisari (Seafood Soup).  It came with mussel and a piece of salmon.  There's a right taste of sweetness to it from the seafood and the soup was extremely tasty.  The fried shallots and the spring onions also add that extra crunchy texture to this delightful soup.  I polished off everything.

Sop Tasik Intisari

 The third appetiser was the Rojak Suun Pergedil Istimewa.  It is a vermicelli dried shrimp salad with beansprouts, cucumber, and special chilli sauce, with lightly spiced salmon potato cutlet.  The chilli sauce was very hot, well obviously as it's chilli, but really nice.  The krupuk udang and the krupuk belinjau that came with it was fantastic when dipped with the chilli sauce.  

Rojak Suun Pergedil Istimewa

The spiced salmon potato cutlet deserves a special mention as it was truly delicious.  They were bits of corn in it as well and there's a slight crunch to it, which I think could be almonds, but I could be wrong....  Whatever it was, it was really really really good!

Spiced salmon potato cutlet

The five dishes for the main course came next.  The Ayam Kasturi Panggang Berupeh, which is a charcoal grilled chicken served on Upeh leaf for that unique Malay touch was excellent.  The chicken was extremely tender and juicy.  It must have been grilled on slow fire for a long time.  The sauce that came with it was tasty and has the right touch of just enough seasoning.  Not too sweet, not too salty.  I was really impressed by the chicken as it shows the talent of the chefs in achieving such beautiful texture.  It was presented beautifully in the upeh leave.

Ayam Kasturi Panggang Berupeh

The Maktum Anggrek is a lamb shank dish cooked with cashew nuts, tomato sauce and mint leaves.  The lamb was perfectly cooked, succulent, falling off the bone and juicy.  The sauce had just the right consistency and was superbly tasty.  There was only a subtle taste of the spices to enhance the flavour of the lamb.  It was indeed beautifully cooked.

Maktum Anggrek

The other main course dish was the Lautan Mawar or Red Snapper in thick chilli gravy and toasted almonds.  The fish was fresh, soft and had retained it's natural juices.  The thick chilli gravy was not too spicy but just enough to kick some punch to the fish.  It was extremely flavourful.

Lautan Mawar

The Hijauan Murni is a medley of saute asparagus, mushrooms, french beans and eggplant.  When I was reading the menu, it stated that it would be saute to perfection.  I was waiting to see how perfect it would be... and let me tell you that it was INDEED saute to perfection!  It could be such a simple dish but you can tell the skill and the talent that a chef possesses from a simple dish.  The french beans and asparagus were tasty and crunchy, the eggplant was perfect.  Honestly, I think this is one of the best saute vegetables I have ever had as it was executed perfectly as timing and temperature is crucial to achieve such perfection.

Hijauan Murni

The Nasi Haruman, lightly spiced fragrant basmati rice was fabulous.  The grain was nicely separated and the spices were perfect.  I mentioned in one of my previous blogs that it has to have a slight sheen to it.  Look at the photo and you will know what I mean.  It is not too oily and and again, the cashews give a nice crunch to the texture and taste of the rice.

Nasi Haruman

For the dessert, it was a buffet spread of a variety of traditional Malay kuih.  I tried and it was beautiful.  Not too sweet and it has the right consistency with the right "bounce" to it.

Malay Kuih

I didn't try the other dessert as I was too full... :D

The fresh fruits station

All guests were given the Bunga Telur (Flower Egg) as a gift.  This is usually given at weddings and traditional events.  

Traditional Bunga Telur

Students from Assumption Pathway School, ITE College West and Northlight School assisted in the event and they did a great job.  Well done to them and I think it was a great learning experience for them.  Definitely, it goes in line with the theme of the evening, which was "Inspiring the Next Generation". 

Students who had worked hard all day with the preparation of this event

Dr Yaacob Ibrahim, Guest of Honour

Aziza Ali is now also fast gaining popularity as an artist.  Self taught, her paintings are themed on food, the kitchen, abstract and according to her "volumptous women" :D.  Her paintings have been commissioned by clients from Jakarta, Malaysia, Holland, Dubai, US and Canada.

By Aziza Ali

Paintings by Aziza Ali on display.

All in all, I think it was indeed a superb evening with fabulous food, showcasing the best of Malay cuisine, prepared by skillful and talented chefs, raising the standard of the cuisine to a different level.  I wish more people will eventually get to experience this quality and standard of Malay cuisine as it is totally a fabulous gastronomic experience.  I am a fussy eater and I will rate all the dishes 10/10, so you can just imagine how good it was...