efore canning or refrigeration was invented, one of the common ways of preserving seafood was by salting and drying. Salted seafood like salted fish 鹹魚 can be found in the left section of the Sarikei Rejang market. A pungent salted aroma greets you as you approach the area. That's probably why soiled clothes are called salted fish (kiam hu in Hokkien). Hands up for those who love salted seafood.
Sarikei Rejang Market 2007 - Beancurd
Another popular item is the fresh homemade beancurd 豆腐 that is brought to the market in recycled cooking oil tins (see picture). Bean curd is made by boiling soya bean 黃豆 milk and adding a precipitating agent such as calcium sulfate. Then you separate the coagulated curds and press the curds into blocks. At the market, the beancurd blocks are cut by a piece of flat metal that looks like copper. There's also a brown skin version which is fried before hand. You can steam the beancurd or make soup with the smaller cubes of beancurd (often found in mixed vegetables soup 雜菜湯 available from restaurants like the now defunct Ming Sing 明星 at Central Road and Ah Kow's 馮球記酒樓 at Jalan Berjaya).
Bean sprouts 豆芽 are usually also sold at the same stalls. Chinese bean sprouts are green mung beans 綠豆 sprouted in moist and dark conditions to get the crispier and whiter texture compared to those exposed to partial sunglight. They taste very good when stir fired with pieces of ginger and salted fish.
Well, are these salted seafood really worth their salt?