Yesterday evening dad took home some “karipap” and “Seri Muka”. They were very, very delicious – it should be cos they were from Pak Cik Suhaimi (Uncle Suhaimi). Thank you, Pak Cik Suhaimi – we really miss your cooking.
Pak Cik Suhaimi is a very good cook. Among my favourites are his Laksa Johor, Roti Jala and of course his Sambal Tempoyak. Unfortunately Pak Cik Suhaimi only sells his Sambal Tempoyak during Ramadhan. He used various kind of herb (finely sliced) mixed with ‘tempoyak’ (fermented durian), cili padi, ikan bilis (Malaysian anchovies) and other secret ingredients!
Well, in Terengganu we have ‘Tok Aji Serbang’ which is quite similar to ‘Seri Muka’! Of course my family would prefer the ‘Tok Aji Serbang’ but Pak Cik Suhaimi’s ‘Seri Muka’ was good. Mum says that in Terengganu they use lots of eggs in their kuih (sweet cakes) – for example akok nganang (I’m not so sure what it is), jala mas, and much, much more.
Maybe the people of Terengganu loves using eggs in their kuih so much that my grandmother would crack an egg to mix with blede bodo (agar agar or a Malaysian jelly), pengat and sira pisang! And they taste very very good. My grandfather even love to have slices of hard boiled egg in his karipap’s filling.