Ice lolly - Malaysian style

Today was a really hot day and I got about to making this batch of ice lollies.

Learnt this from a Malay lady in a kampung in Pahang when I was around 12 or so, and I'm replicating what she did.

The taste is sensational especially when the sun is scorching. To enjoy it, one merely cuts off one end, preferably at the end that is furthest away from the brown blob you see inside and suck away. Do not chew at the ice, the effect will not be satisfying at all.

The perfect tenggiri fillet steak

Otherwise known as King Mackerel to South Africans, Tanigue to Pinoys , Kanaad to the Arabs and Spanish barred mackerel in the western world , this on a plate , is my grandma's recipe handed down.

Pan fried with ginger and drizzled in palm oil , there are just no words to describe just how delicious it is especially if you add on a little soy sauce afterwards ( which I did of course ) . Yes, very we like it very oily, with a brown crusty layer on the outside, while a little dry but snow white and crumbly on the inside.