Hi there! Today I cooked Ikan Kembong Masak Asam Pedas Melaka. Remember I bought the Masak Asam powder from the Melaka guy at the expo? So today I gave it a try.
voila, your dish is ready. However, like in other skill, the technique of cooking is very important. If you simply follow the instructions without 'adding or subtracting' what is asked, then you won't get the taste' like mother's cooking'. That is why some of the tradisionalist still prefer originality, a bit of this and and a bit of that ( I mean spices) and 'throw' them into the saucepan or cooking pot. The taste is um..um...um...they say . Moreover in future, perhaps the coming ( and some present, ) generation ( like yours truly)will not know or get confused to what is coriander (ketumbar),aniseed (jintan manis), cumin seed (jintan putih), black pepper (lada hitam), cinnamon (kulit kayu manis), cloves (buah pelaga) to name a few because they are all now in powder form, all mix according to the said dish: all ready, get set, go . See, how creative people are, things which we never have thought before in cooking is now a reality. Food technology makes cooking easy. Thank you Allah.