Sungei Petani and an 80th Birthday Party

By Allan Yap & Nigel A. Skelchy

Allan and I both agree that family is perhaps the most important thing to us.
It was a difficult decision to make.

After running around to Redang and Singapore for more than a week, we had originally decided not to go to Sungei Petani with the rest of his family to celebrate his Sei Cheong Kong's (4th Grand Uncle) 80th birthday.

I was not quite up to driving again especially after driving the length and some of the breadth of our beautiful country. And I’m not being sarcastic. Once you get past the concrete monuments of Kuala Lumpur and the paeans to phallic worship, Malaysia is truly gorgeous. As opposed to California which is mostly desert. Just that the Americans are much better at hype and marketing than we are.

To all intents and purposes I had driven from Kuala Lumpur to Terengganu to KL again, then on down to Singapore and back and I was "driven" out. Don't get me wrong. I lurrrrvvveee driving and cars. It's relaxing for me to drive. And with Allan along I always have the option of handing it over to him if I'm falling asleep. Did I mention that Allan and I love travelling together? A blessing, truly, because not everyone can. Not even the most loving of married couples can always travel together harmoniously.

If I sound like I'm gloating about having found a partner I can enjoy travelling with, it is because I am! Snigger!

In any case, after much persuasion, Allan changed his mind and since I had left it up to him to decide whether or not to go, I prepared myself for the trip with nary a whimper. We had a party to attend the night before we travelled and by the time we got into bed it was 2 am. The plan was to leave at 730am on Saturday morning.

The bedside clock alarm was set for 600am with breakfast prepped for 630am. I don't like rushing.

The first sound I heard on Saturday morning was Allan exclaiming. "SHIT, it's 7 o'clock."

We managed a rushed breakfast, and with a change of clothes in the bag, as it were, we zipped off to Allan's Mum's place to pick some of the folks up.

The drive up North is, to my mind, one of the most scenic routes Malaysia has to offer, especially in certain kinds of light. The warm yellow light of early morning makes everything particularly dreamy. Along the way you see the far off mist shrouded mountains of the Tahan range, a tall waterfall just before Ipoh and the limestone formations of Ipoh city. Further north, and you come accross hectares of padi fields which at this time are just being replanted and some have green seedlings growing in them. Water buffalos wallowing in the water, scarecrows standing to attention, It's all gorgeously pastoral.
Everyone talks at once. There is a cacophony of opinions, a plethora of instructions but somehow there is harmony. Things get done in the blink of an eye and before you know it we had sat down to lunch which had been prepared before hand by Aunty Cheng Har who lives in Sungei Petani.

Lunch was a Sitiawan/Kampung Koh special. "Hong Chew" Chicken. In essence, it's an almost Crimson Red Chicken Broth that is made with the leftover mash of the glutinous rice wine. Its a little yeasty in flavour and it is redolent of ginger, garlic, and the sweet and sour notes of the rice wine. You then toss in some "meen seen" and you have a bowl of heaven on earth. You WILL be begging for seconds. Unfortunately I did not take a pic of this concoction. Next time.

Cousins, sisters, brothers, nieces, nephews, all chipped in to make dinner.

Smoked Salmon with pickled onions and capers, Grilled Tamarind Prawns, Grilled Live Crabs, Marinated Sirloin Steaks, Veal sausages, Lamb Chops, Potato salad, and a green salad.
All washed down with a serendipitous drink. Since we couldn't find 7up or Sprite, we picked up some Ice Cream Soda and used that as a mixer for Drambuie. Finished with a squeeze of lime, it was refreshing, sweet, cool, grassily herbaceous and perfect for that warm evening.

Picture me, walking around the bbq fire with the cold drambuie mixer in my hand popping these rolled up morsels of smoked salmon in my mouth. All the while, we’re having a good giggle about anything and everything with young and old and surrounded by love and affection. It was a dream evening.
After the aperitif and the hors d’ouerve/starter/tapas/pupus, people started piling their plates with the food proper. And filling their glasses with the real stuff. Neat Royal Salute and Johnnie Walker Blue Label. Try a bite of steak and a sip of Royal Salute together. Forget the wine. Sometimes wine is too effete. Sometimes. *Grin*
Succulent steaks. This is where Allan and some of his aunties part company with me. They all insist on medium. Yuk! In my opinion, the poor cow died in vain for a medium steak. It’s all dry and stringy and leathery by the time the blood dries up and it turns an ignominous grey brown. There is a certain Liver-yness about it as well.

I like my steaks Medium rare. They should be bleeding. Not gushing like a freshly sliced artery but they should be exuding juiciness. Make sure you salt generously just before you throw them on the grill. And it should only be a passing aquantaince. Like speed dating. Then move over. Don’t leave them there and go off for a cigarette or take a phone call while you’re doing this. The fire should be as hot as it can get up to and you should have grill marks on the steak.

Let it rest for 10 to 15 minutes and then enjoy.

Needless to say I had to ensure that I got one to those specifications. And yes, I ate with my hands so they got rather juicy. HAHA God I felt feral! ;-)
The crabs were… well, you couldn’t get fresher. They were still crawling around before we chucked them on the grill. Don’t worry. For those with slightly more delicate constitutions, we did them the kindness of making sure they were “finished” before we chucked them on the fire. Spearing with a knife does the trick and it’s fast.

Dessert was simple. Cake (the Johnnie Walker Black Label Chocolate Fondant) and Watermelon. Classic.
Allan’s Ee Chai had prepared a script for a skit which was performed to screams of laughter and Sei Cheong Kong, being the sport he is, allowed himself to be “transformed.”
Happy Birthday Sei Cheong Kong. Hope you had fun! I know I did.