Village Chicken Curry & Grilled Tuna For Syahur

This early morning, at 5.00 am to be exact, I enjoyed my syahur at home with my family.

There was nothing elaborate or fanciful about it really. But I did not know why, this morning it was subtly special to me.

The meal consisted of steamed white rice with tuna, grilled to perfection by my wife, and a village chicken's wing curry, the remainder of yesterday's breakfast.

Normally we Terengganu folks prepare our tuna either deep fried or cooked as singgang (a kind of soup mixed with galanga, tumeric and garlic). I was first introduced to grilled tuna when I was in Canchun, Mexico.

When you buy a tuna (aya hitam) from the fish market, ask your fishseller to cut the fish into thick stakes. Take one to two stakes and grilled it over a hot non-stick pan with just a sprinkle or two of palm oil.

Don't overcook your tuna or else it will become very dry and tasteless. Have it rare to medium rare and you will have a juicy tuna for dinner!

Coming back to village chicken curry, actually I favour it more compared to the commercial broilers. It has that special characteristics...that chewiness and sweetness.

Of course it is much more expensive. A already dressed almost 2 kg chicken costed me RM 28.00. BUt its taste made the money spent worthwhile.

After syahur I drove back to UNISZA, a bit late compared the other Sundays before.