Khir Johari, food historian and award-winning author of "The Food of Singapore Malays", makes mee maidin-a noodle dish based on a krill ragù -and tells us more about its origins. Why does a 1968 cookbook call it “mee mahdin”? And how was krill, once abundant in Singapore’s waters, caught using traditional fishing methods?
Timestamps:
00:00 - Teaser
00:02 - Opening titles
00:10 - Episode and guest introduction
00:57 - Today's recipe: Mee maidin
01:24 - Behind the name of the dish
02:22 - Fishing for krill in the past
03:44 - Ingredients
04:44 - Preparing shallots for frying
06:09 - How Khir learnt to make mee maidin
06:26 - Other names for krill
07:03 - Frying and trying the shallots
08:58 - Making the krill ragù
10:20 - Choosing the right coconut for the coconut cream
11:06 - The kukur kelapa (coconut scraper)
11:33 - Making the krill ragù
12:25 - Adding the fried shallots
13:25 - Hybridising of dishes
14:45 - Adding the garnishes
15:36 - Let's eat
16:52 - Closing
Check out additional resources here: go.gov.sg/nlb-fbtc-s2e2
This video is part of "From Book to Cook", a cooking show on Singapore’s food history. Join librarian-host Paddy Ong and guest cooks as they recreate heritage dishes that have mostly been forgotten today. What stories might these old recipes tell us about local history and food heritage? Catch the series to find out!
Watch more from "From Book to Cook": • From Book to Cook
You can also listen to our full interview with Khir on the BiblioAsia+ podcast, available on Spotify, Apple Podcasts, Google Podcasts, and wherever you listen.
More info on the podcast: go.gov.sg/nlb-bapodcast-22
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