{"id":16988,"date":"2022-02-22T07:49:49","date_gmt":"2022-02-22T12:49:49","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=16988"},"modified":"2022-02-22T07:49:49","modified_gmt":"2022-02-22T12:49:49","slug":"have-a-heart","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=16988","title":{"rendered":"Have a Heart"},"content":{"rendered":"

(Click on any image to view it in high resolution.)<\/em>
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When I spotted chicken hearts (a personal favorite) while shopping in Chinatown, I purchased them without contemplating their ultimate fate. Something Southeast Asian perhaps, maybe even Malaysian, a cuisine I love partly because it\u2019s been influenced by so many nationalities. I don\u2019t usually do much Malaysian home cooking, and when I do, I follow a recipe pretty closely, but expediency prevailed over authenticity this time. <\/p>\n

The sauce would be built on belacan, a hyperpungent fermented salted shrimp paste, but when deployed in proper balance with other ingredients, it\u2019s all about umami, not funk \u2013 much the same way that the anchovies in Worcestershire sauce or Nonna\u2019s Sunday gravy bring a certain je ne sais quoi to a dish. (Hey, five cultures in one sentence \u2013 not bad.) The aforementioned other ingredients in this case were pur\u00e9ed fresh onions, garlic, ginger, lemongrass paste, red pepper paste, tamarind paste and palm sugar.<\/p>\n

Next, I sliced some colorful fresh veggies into strips: red bell pepper, onion, carrot, bok choy, and Roma tomato (perfect for this because they\u2019re not particularly juicy) and baby corn; rice on the side.<\/p>\n

Stir fried the hearts first (they need to pick up color, especially if you\u2019re not grilling them), then a batch of vegetables, added back the hearts followed by the pur\u00e9e and finally a touch of coconut milk to bring it all together.<\/p>\n

And mirabile dictu (that\u2019s six, but who\u2019s counting?), I actually wrote down all the ingredients this time! <\/p>\n

Unfortunately, not the quantities. Some things never change.
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More home cookin\u2019, Malaysian style this time. Read on…. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[48],"class_list":["post-16988","post","type-post","status-publish","format-standard","hentry","category-home-cookin","tag-malaysian"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/16988","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16988"}],"version-history":[{"count":4,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/16988\/revisions"}],"predecessor-version":[{"id":16994,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/16988\/revisions\/16994"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16988"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}