A low-salt, low-fat, low-purine and low-everything diet is one that is as tasteless as chewing on a piece of tree bark. After one month on such diet, I am beginning to crave for all the sinfully mouth-watering hawker food. Give me my hokkien mee and char koay teow, and nasi kandar with lots of greasy gravy and mutton kurma, fried fish roe and curried cuttlefish. How can such delicious grub be so unhealthy to the body?
Am I losing it? If I am not now, I am on my way, especially when I look at this photo of acar ikan (pickled fish) that Wuan made. The fish was fried and then pickled in turmeric oil, sugar, red chilli, rice vinegar, shredded ginger and sliced garlic, both which were browned in hot oil earlier. Sometimes, sliced cucumber is added for pickling too. Wuan made it just the right taste. It was piquant, slightly sweet and very nice. The recipe usually calls for ikan belanak to be used, which is also one of Wuan’s favourite. It is pickled whole. I prefer sliced fish as there are fewer bones. I am a lazy eater.