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Wednesday, February 28, 2024

咖喱面 Curry Mee

Curry mee  is a Maritime Southeast Asian spicy noodle soup garnished with various toppings. In Malaysia and its Southeast Region, it is sometimes called curry laksa  Numerous variants of the dish, including preparations with a drier or thicker gravy, exist in both the countries of Malaysia and Singapore.

A typical preparation of Malaysian/Singaporean-style curry mee consists of thin yellow noodles or rice vermicelli immersed in a spiced broth enriched with coconut milk, accompanied with chilli or sambal relish. Potential toppings for curry mee include chicken, prawns, cuttlefish, cockles, boiled eggs, pieces of deep fried tofu puffs, fried foo chuk, green beans, bean sprouts and mint leaves.




Thursday, December 28, 2023

茶叶分类

 

1979年,中国茶学高等教育创始人之一、安徽农业大学教授陈椽(1908 1999 )在《茶叶分类的理论与实际》文章中正式提出六大茶类的茶叶分类方法。该类方法奠定了现代茶叶科学分类的基础,并被广泛认可和应用。

2014年,中国国家质量监督检验检疫总局、国家标准化管理委员会批准发布《茶叶分类》(GB/T 30766-2014 ),规定了茶叶的术语和定义、分类原则和类别。

2018年,中国国家质量监督检验检疫总局、国家标准化管理委员会批准发布《茶叶化学分类方法》(GB/T 35825-2018 ),规定茶叶化学分类方法的术语和定义、原理、特征性成分因子的检验和表述、分步判别方法、分类的复判。

2023 年,国际标准ISO 20715:2023《茶叶分类》( International Standard ISO 20715:2023 Tea – Classification of tea types ) 正式颁布,标志着我国六大茶类分类体系正式成为国际共识。该项国际标准根据茶叶加工工艺和品质特征,将茶叶分为绿茶、白茶、黄茶、青茶、红茶、黑茶六大类。同时规定了茶叶关键加工工序的名词术语,如做形、闷黄、渥堆等极具中国特色的关键工序名词。











Monday, November 20, 2023

Delicacies @ Deepavali

 







Wednesday, December 28, 2022

Laksa variations @ Malaya

Laksa is a dish of Peranakan origin, with a variety of ingredients and preparation processes that vary greatly by region. Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of Singapore, Penang, Medan, Malacca, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables exchanges of ideas to take place, including sharing recipes.


A wide variety of laksa exists in Southeast Asia, with regional and vendor-specific differences. Laksa can be broadly categorized by its two main ingredients: noodles and soup. Most preparations of laksa are garnished with herbs. Two of the most widely used herbs are mint and Vietnamese coriander, known in Malay as daun kesum or by its colloquial name daun laksa "laksa leaf". Another popular garnish used for many laksa recipes is the unopened flower bud of the torch ginger, usually sliced or shredded.











Monday, December 26, 2022

Bak Kut Teh : Klang vs Singapore

 



Variation

Klang (闽南派)

Singapore (潮汕派)

Name

肉骨茶

肉骨茶

Colour

Dark

Clear

Variants

Soup, Dried

Soup

Main Ingredients

pork / seafood / chicken

pork-rib

Other Ingredients

Button mushroom洋菇

enoki mushroom金针菇

Dried tofu skin腐竹

Dried tofu豆干

?

Side dishes

Youtiao油條

Greens 时蔬

?

Base

Ingredient
(soup)

Chinese herbs

(star anise, cinnamon, cloves, dong quai, fennel seeds and garlic)

and dark soy souce

Pepper corns
(white pepper, black pepper)

and garlic

 






Hokkien Mee : Penang vs Selangor



Variation

Selangor

Penang

Name

福建面

福建面 / 虾面

Noodle Type

Large yellow noodle

Small yellow noodle, alternatively beehon

Cooking method

Stir-fry

Soup

Broth / Soup

Nil. 

Thick black gravy

Reddish spicy prawn paste soup

Side Ingredients / Toppings

Small prawn

Lean pork meat or chicken breast meat

Fish cake

Pak choy or cabbage

Big prawn

Lean pork meat

Hard-boiled eggs

Kangkung

Bean sprouts

Must-have

ingredient

Thick soy souce

Prawn paste







Tuesday, December 20, 2022

Sambal variations @ Malaya

Sambal is a chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. 

Sambal is an Indonesian loanword of Javanese origin (sambel). It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.


Various recipes of sambals are usually served as hot and spicy condiments for dishes, such as lalab (raw vegetables), ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs), and various soto soups. There are 212 variants of sambal in Indonesia, with most of them originating in Java.