48-Hour Simmer, Three Generations’ Authentic Recipe!

By: Rosli Mansor Ahmad Razali

“Masak Pindang Ikan Loma Daun Seniar,” the name might sound extraordinary, but it’s a traditional Perak Malay dish found exclusively at Teratak Warisan Kampung (TWK) in Kuala Kangsar.

Passed down through three generations, this menu takes 48 hours to prepare. Despite its acknowledged complexity, it stands as the flagship dish of TWK, unparalleled in any other state.

Saidi Othman Mahiyuddin, 54, the manager of TWK, explained that the traditional dish is made entirely from fresh Loma fish obtained from the Perak River.

“The Loma fish, sliced and mixed with onions, lemongrass, ginger, starfruit, and various sambals, is then wrapped in ‘daun seniar’ leaves and tightly tied with strings. The bundle is then simmered for 2 days (48 hours) over a slow fire. Throughout the simmering process, one can enjoy the tantalizing aroma that arouses the appetite.

“The cooked fish bundle can be prepared in either coconut milk curry or spicy tamarind sauce. The price for a packet of Masak Pindang Ikan Loma Daun Seniar is RM8.50.

“This was the food of our ancestors, serving as provisions for journeys through the wilderness. This dish is exclusive to TWK,” he told Ipoh Echo/Peraktastic.

In addition to this special menu, 15 types of traditional Malay dishes are favourites among visitors.

Some of the highly requested items include Gulai Tempoyak Ikan Patin, Ayam Masak Rendang, Gulai Lemak Sotong Segar, Gulai Lemak Ikan Tenggalan from the Perak River, Gulai Lemak Telur Sotong, Sambal Tumis Sotong Merah, and Spicy Chicken Rendang.

Fifteen types of fresh salads are provided daily, including Pucuk Kaduk, Pucuk Gajus, Ulam Raja, and Bayam Brazil. Various types of sambals are also available, such as Sambal Tempoyak, Sambal Kuinin, Sambal Belacan, and others.

According to Saidi Othman, they receive 500 to 600 visitors daily, especially on public holidays and school vacation periods.

“We welcome not only local visitors but also foreign tourists. Besides enjoying village-style cooking, they also love our grilled fish and chicken, my wife’s original recipes.

“We also offer traditional breakfast options such as Nasi Lemuni Ikan Masin and Nasi Lemak with various pastries.

“TWK has been operating for almost 25 years, and we certainly understand the tastes of visitors from various backgrounds.

“The prices depend on the type and size of the fish, based on the current market prices. We don’t want to burden visitors with prices beyond their means; we want everyone to enjoy village-style dishes cooked by my wife.

“We continue to maintain the village-style concept because throughout our business tenure, the response has always been encouraging, and evidently, village-style dishes are timeless favourites,” he said.

TWK operates from 8:00 am to 4:00 pm every day except Sunday. Contact Saidi Othman at 016 558 4955 for inquiries and reservations.

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