When my brothers and I were kids, fish roe was something my grandmother forbade us to eat, saying it would make us “buay thak chek” (that’s Teochew for “cannot study”). I believe she just wanted to hog it for herself because it tastes so good 😂😂😂.
Fast forward to the present. Now, the moment I spot fish roe/eggs on a menu, it has to be ordered. Just like what happened at a recent lunch here with my Burpple teammates.
This “Fried Fish Roe in Cincalok Sambal with Petai Beans” (I insisted on the large portion) has a lipsmackingly tasty sambal that’s umami and savoury (thanks to the fermented tiny shrimps) balanced by a light lift of tangyness (I’m guessing it’s from assam?). It‘s so shiok with the petai I actually felt the fish roe got overshadowed. Maybe because the latter, being fried till a little hard, behaved rather anti-socially and didn’t want to mingle even though the sambal and petai were all over them 😆😆.
Having said that, I would order this dish again if I return but it would be the small serving. Flavours this appetising will always call out to me. Plus, it’s fish roe after all 😄.

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