[infinitewalk]

The interesting thing is, for a long time I didn't really think about it. I never thought about why I never saw this dish outside of my families dinner table as a kid, and later when I was an adult, I never really questioned what this oddly familiar but distant stew was in middle eastern restaurants.

It was only when I moved out of home and decided to try and recreate it I realized how unique it was!

Makes me wonder how many other similar stories exist in other peoples homes.

[oliculipolicula]

Can I ask you about the calamansi? Filipinos tend to prefer them ripening (never fully ripe), but it looks like the unripe ones are more common in malay cuisine? Your recreation seem to have used store-bought juice?

Did Rose's version not have the calamansi?

The garnishing, was that cilantro? What choice of rice brings you back to the childhood?

Thanks! This was quite eye-opening. The tiniest details are essential!!

There are also other ethnic takes, like Kuah bamia/bamia kambing (close to the original,lamb; north Indian version would add yoghurt, South would be (fermented?)coconut milk?), nonya okra stew (Straits Chinese,adding tamarind like you mentioned, different spices)

[infinitewalk]

> Can I ask you about the calamansi? Filipinos tend to prefer them ripening (never fully ripe), but it looks like the unripe ones are more common in malay cuisine? Your recreation seem to have used store-bought juice?

I'm pretty sure I typically see them fully green when in Singapore, but not 100% sure.

I tend to alternate between using calamansi (if I manage to find them), or instead the bottled calamansi extract (which still works pretty well!).

> Did Rose's version not have the calamansi?

By Rose's version are you referring to https://www.jewishfoodsociety.org/stories/the-flavors-of-ira... ?

If I recall, it doesn't include calamansi but instead lemon juice, I'm not sure if this is an ingredient substitution or not. I've tried making it with lemon juice, but it just misses the exact flavour profile I remember from my childhood.

> The garnishing, was that cilantro?

Yep, that is cilantro (I just happened to have some on hand).

> like bamia kambing (close to the original,lamb; Indian version would add yoghurt), nonya okra stew (Chinese,adding tamarind like you mentioned, different spices)

Thanks for mentioning these! I'm not too familiar with them, but would be keen to try them.

[oliculipolicula]

Yes, that book. It could be that calamansis are not common in AU at that time, that makes sense. I think I saw it referenced in your recipe. The cilantro remind one of briyani, imho, I don't know if the briyani-likeness would make a difference?

Here's one

https://www.peranakanmuseum.nhb.gov.sg/learn/digital-resourc...

I find it fascinating that the diff is almost only the "source of tartness"!

Thanks!

PS, your story could even make it into that site..

[chanux]

Calamansi I got with Hokkien mee was green outside and yellow/oranage-ish inside. I assumed it's ripe since it was kinda sweet too.

An aside: I used to not use the Calamansi in Hokkien Mee because I thought we don't really do sour in our mains in my origin cuisine. After I saw a friend squeeze (over a spoon to filter out the seeds) Clamansi, I tried it too and regretted all the times I did not add it.