V°L 02 
Ming Poon
(Asian Performing Artist Lab)

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For the second edition of Ssuarrasa, Ariel had a delightful conversation with Ming Poon from the Asian Performing Art Lab over a meal of nasi lemak that Ariel prepared. The meal featured Minangkabau's grilled chicken, martabak tofu, sambal goreng tempeh, and grilled pak choi. These dishes sparked an eclectic discussion about Singapore's complex history and identity, with a particular focus on the "Peranakan" theme. The episode was accompanied by tunes from Sheila Majid and SUN EYE :  featuring music that explores the idea of what would have happened if the early immigrants of Singapore were invested in combining all the influences from the countries they came from into a musical collage of reinvented ideas, while carrying the responsibilities of the culture and history that informs the music. The conversation later shifted to Ming's past, present, and future practices in dance, performing arts, and the Asian (artist) community in Germany.

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Nasi Lemak Ariel´s version
​(with grilled chicken, martabak tofu, and sambal goreng tempeh)

Nasi
Ingredients:

• Rice:
  • 2 cups jasmine rice, rinsed
  • 2 cups coconut milk
  • 1 cup water
  • 2 pandan leaves, knotted
  • 2 lemongrass stalks, smashed
  • 3 kaffir lime leaves
  • 1 bay leaf
  • 1 teaspoon salt
• Fried Shallots (Bawang Goreng):
  • 1 cup shallots, thinly sliced
  • Oil for frying

Instructions:

1. Cook the Rice:
   • In a pot, combine the rinsed jasmine rice, coconut milk, water, pandan leaves, lemongrass stalks, kaffir lime leaves, bay leaf, and salt.
   • Bring to a boil over medium heat, then reduce the heat to low.
   • Cover the pot and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
   • Remove from heat and let it sit, covered, for an additional 10 minutes.
   • Fluff the rice with a fork and remove the pandan leaves, lemongrass, lime leaves, and bay leaf before serving.
2. Prepare the Fried Shallots:
   • Heat oil in a pan over medium heat.
   • Add the sliced shallots and fry until golden brown and crispy.
   • Remove from oil and drain on paper towels. Set aside.

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Ayam Bakar Minang 

• 400gr chicken thighs without the bones
• 2 tablespoons tamarind paste, dissolved in 1/2 cup of water
• 400 ml coconut milk
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves
• 2 bay leaves
• 1 turmeric leaf (optional)
• 2 tablespoons palm sugar (or brown sugar)
• Salt to taste
• 3 tablespoons vegetable oil

Spice Paste (Bumbu):

• 8 shallots
• 6 cloves garlic
• 5 red chilies (adjust to taste)
• 2 spoon of Turkish Pepper Paste (Biber Salcasi)
• 1 spoon of ground cumin
• 5 candlenuts (or 1 tablespoon macadamia nuts)
• 2 inches fresh turmeric root (or 1 teaspoon ground turmeric)
• 2 inches fresh ginger root
• 2 inches fresh galangal root

Instructions:

1. Prepare the Spice Paste:
   • Blend the shallots, garlic, red chilies, candlenuts, turmeric, ginger, and galangal into a smooth paste. You may need to add a little oil or water to help with the blending process.
2. Cook the Chicken:
   • Heat the vegetable oil in a large pot over medium heat.
   • Add the spice paste and sauté until fragrant, about 5-7 minutes.
   • Add the lemongrass, kaffir lime leaves, bay leaves, and turmeric leaf (if using). Sauté for another 2 minutes.
   • Add the chicken pieces and cook until they are well-coated with the spice paste and start to change color.
   • Pour in the tamarind water and coconut milk. Stir well to combine.
   • Add palm sugar and salt to taste.
   • Bring to a boil, then reduce the heat to low. Simmer uncovered until the chicken is cooked through and the sauce has thickened, about 30-40 minutes. Stir occasionally to prevent sticking.
3. Grill the Chicken:
   • Preheat a grill or broiler.
   • Remove the chicken pieces from the pot, letting any excess sauce drip off.
   • Grill the chicken pieces, turning occasionally and basting with the remaining sauce, until the chicken is slightly charred and has a smoky flavor, about 10-15 minutes.​

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Sambal Goreng Tempeh 

• Tempeh:
  • 250 grams tempeh, cut into small cubes
  • Oil for frying
• Sambal Sauce:
  • 3 red chilies (adjust to taste)
  • 5 bird’s eye chilies (optional, adjust to taste)
  • 5 shallots
  • 3 cloves garlic
  • 2 tomatoes
  • 1 tablespoon shrimp paste (terasi), toasted
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons tamarind juice (from 1 teaspoon tamarind paste mixed with 2 tablespoons water)
  • 2 tablespoons vegetable oil

Instructions:

1. Prepare the Tempeh:
   • Heat oil in a pan over medium heat.
   • Fry the tempeh cubes until golden brown and crispy. Remove and drain on paper towels. Set aside.
2. Make the Sambal Sauce:
   • In a blender or food processor, combine red chilies, bird’s eye chilies, shallots, garlic, and tomatoes. Blend into a coarse paste.
   • Heat 2 tablespoons of oil in a pan over medium heat.
   • Add the blended paste and sauté until fragrant and the oil starts to separate from the paste (about 5-7 minutes).
   • Add the toasted shrimp paste, salt, sugar, and tamarind juice. Stir well and cook for another 3-5 minutes until the sauce thickens.
3. Combine and Cook:
   • Add the fried tempeh cubes to the sambal sauce.
   • Stir well to ensure the tempeh is coated with the sauce.
   • Cook for another 3-5 minutes, allowing the tempeh to absorb the flavors.

Martabak Tahu
For the Filling:

• 250 grams of tofu, mashed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 2 eggs, lightly beaten
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 small carrot, grated (optional)
• 50 grams of bean sprouts (optional)

For the Wrappers:

• 200 grams of all-purpose flour
• 1/2 teaspoon salt
• 150 ml of water (more if needed)
• 2 tablespoons of vegetable oil

For Frying:

• Vegetable oil

Instructions:Prepare the Wrappers:

1. In a mixing bowl, combine the flour and salt.
2. Gradually add water while mixing until the dough comes together. It should be smooth and elastic.
3. Add the vegetable oil and knead the dough until it is well combined and not sticky.
4. Divide the dough into small balls (about the size of a golf ball) and let them rest for 30 minutes, covered with a damp cloth.

Prepare the Filling:

1. Heat a little oil in a pan over medium heat.
2. Add the chopped onion and garlic, and sauté until fragrant.
3. Add the mashed tofu and cook for a few minutes.
4. Stir in the green onions, beaten eggs, salt, white pepper, soy sauce, sesame oil, and sugar. Mix well.
5. If using, add the grated carrot and bean sprouts, and cook until they are tender.
6. Remove from heat and let the filling cool.

Assemble the Martabak:

1. Roll out each dough ball into a thin circle on a lightly floured surface.
2. Place a generous amount of filling in the center of each circle.
3. Fold the edges over the filling to create a square or rectangle, making sure the filling is sealed inside.

Fry the Martabak:

1. Heat vegetable oil in a large frying pan over medium-high heat.
2. Carefully place the martabak in the hot oil, seam side down.
3. Fry until golden brown and crispy on both sides, turning once to ensure even cooking.
4. Remove from the oil and drain on paper towels.

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Grilled Pak Choi 

• 4-6 heads of pak choi, halved lengthwise
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Optional: sesame seeds and chopped green onions for garnish

Instructions:

1. Preheat the Grill: Preheat your grill to medium-high heat.
2. Prepare the Marinade: In a small bowl, whisk together the olive oil, minced garlic, soy sauce, balsamic vinegar, salt, and pepper.
3. Marinate the Pak Choi: Brush the pak choi halves generously with the marinade. Make sure to get the marinade into the layers of the pak choi.
4. Grill the Pak Choi:
   • Place the pak choi halves cut side down on the grill.
   • Grill for about 3-4 minutes on each side, or until you see nice grill marks and the pak choi is tender.

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​SSUARRASA
​SUA    👉🏼_TO MEET/TO ENCOUNTER 👨🏿‍🤝‍👨🏽
SUARA  👉🏼_SOUND/OPINION 🔉
RASA   👉🏼_TASTE, ESSENCE, FLAVOR, EMOTION 
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👉🏼 one dish at a time 🌮 ✅
👉🏼 one guest at a time 🙋🏻 ✅
👉🏼 one story at a time 🏝️✅
👉🏼 one mix at a time 🔉 ✅

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"Suarasa" is a new original (radio) series crafted by Ariel William Orah and presented by ASSOY Radio. Drawing inspiration from three Indonesian words - "sua" meaning to meet or encounter, "suara" representing sound or opinion, and "rasa" encompassing taste, essence, and emotion - the show blends elements of a cooking show, story telling, and mixtape curation. In each episode, the host collaborates with a guest to prepare a dish while engaging in conversation and selecting songs that complement the culinary experience. It is a celebration of fragility and antifragility of life– a testament to the role of food, sound, and storytelling that define us as a species. By inviting listeners to partake in this sensory feast, the show aims to foster empathy, understanding, and a deeper appreciation for the diverse flavors of life.
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