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Independence. damian: so this is a dish you probably find in lejo. it s sour, it s sweet because of the pineapple, and it s savory as well. anthony: ikan assam nanas, sour fish curry with pineapple. so really, we re really talking about a sort of, i hate the word fusion, but its natural fusion. damian: it s indigenous fusion. it s a fusion that started 500 years ago. so now, it s evolved so much, tony, that it s become a heritage on its own, a cuisine on its own. you know, there s nothing i think that is like this anywhere in the world. thank you. that s duck. anthony: braised duck. itek sioh, duck braised with ....
Think that is like this anywhere in the world. thank you. that s duck. anthony: braised duck. itek sioh, duck braised with tamarind and coriander. and the famous lady fingers, or sambar bendir, okra sauteed with sambal. who s cooking now? has that changed? damian: it has changed. you know, everybody wants to go up the ladder very, very quickly, and they want to do it in a way where they don t want to put too much effort in it. where is the prestige in a peranakan restaurant? you work in a kitchen, 12, 14, 15 hours a day, and most of them don t want to do that. so what happens is that they want to work in a french restaurant, they want to work in an italian restaurant. why? because they get more money. anthony: okay. damian: okay? anthony: i think it s a tactical mistake, because i just ....
That s duck. anthony: braised duck. itek sioh, duck braised with tamarind and coriander. and the famous lady fingers, or sambar bendir, okra sauteed with sambal. who s cooking now? has that changed? damian: it has changed. you know, everybody wants to go up the ladder very, very quickly, and they want to do it in a way where they don t want to put too much effort in it. where is the prestige in a peranakan restaurant? you work in a kitchen, 12, 14, 15 hours a day, and most of them don t want to do that. so what happens is that they u want to work in a french reaurant, they want to work in an italian restaurant. why? because they get more mone anthony: okay. damian: okay? anthony: i think it s a tactical mistake, because i just ....
Heritage on its own, a cuisine on its own. you know, there s nothing i think that is like this anywhere in the world. thank you. that s duck. anthony: braised duck. itek sioh, duck braised with tamarind and coriander. and the famous lady fingers, or sambar bendir, okra sauteed with sambal. who s cooking now? has that changed? damian: it has changed. you know, everybody wants to go up the ladder very, very quickly, and they want to do it in a way where they don t want to put too much effort in it. where is the prestige in a peranakan restaurant? you work in a kitchen, 12, 14, 15 hours a day, and most of them don t want to do that. so what happens is that they want to work in a french restaurant, they want to work in an italian restaurant. why? ....