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Wednesday, February 29, 2012

酒蒸大闸虾

大闸虾洗净,加大量姜丝,绍兴酒及少许酱青,再淋上蛋白,大火蒸约10分钟。简单十足,美味百分!

或者可以加两三片当归,加绍兴酒及少许姜丝,又是另一番滋味。







Wednesday, February 22, 2012

CNY : 春卷 Spring Rolls

Spring rolls are literally translate from Chinese word ’春卷 ( pronounced chūn juǎn ), are originally snacks prepared during first day of spring ( 立春), to celebrate and mark the first day of the spring.  It is also known as popiah ( 薄饼 in Hokkien dialect ) in Southern China, Malaysia and Singapore.   

Spring rolls are made of sweet or savory fillings wrapped in a thin flour-made crêpes, fried or non-fried.  The fillings varies, mostly combinations of vegetables and meats. 



The popiah’s filling consists of julienned French bean, jicama, chinese leek, carrot, cabbage ; bean sprout ( taugeh ) ; tofu ; and minced pork.  The tofu is carefully cut into small long pieces, and deep fried till golden in colour.

In a big wok, stir fry the minced pork till its half cooked.  Then put in all the ingredients except the taugeh.  Keep on stir fry till everything is cooked.  Don’t add any water.  Lastly, add in the taugeh, and a substantial amount of pepper powder and salt to taste.

As the ingredients sweat during the cooking, the broth need to be strained out.  Otherwise, the popiah would be too damp and slurry, and caused the popiah crêpes to rupture. 


first, place some filling on the lower corner of the popiah crepe ...
add chili sauce ...

roll up the crepe a bit ...

fold-in both left and right corners ...

proceed to roll the crepe ...

finish !


Popiah, as my family fondly call it, is prepared especially during CNYs.   As we skipped meals while busying visiting ( 拜年 ) relatives and friends, popiahs are eaten to fill in the no-so-hungry stomach.   Besides, everyone was lazy to cook anyway.

Friday, February 17, 2012

海蜇 Jellyfish

home-prepared jellyfish, mother's favourite

 海蜇 ( Rhopilema esculentum ),俗称水母,是一种低等海产无脊椎浮游动物。海蜇盛产在热带、亚热带及温带沿海。

活海蜇的刺丝囊内含有毒液,会导致皮肤红肿热痛、表皮坏死,全身发冷、胸闷,严重时可因呼吸困难、休克而危及生命。

新鲜海蜇不耐藏,亦不可直接食用。通常以食盐 ( salt ) 及明矾 ( alum ) 腌制,浸渍去毒滤、去水分,方可食用。有者加硼砂 ( borax  ) 或硼酸 ( boric acid ) 作为防腐剂。

优质海蜇应呈白色或浅黄色、无腥臭味、有韧性、口感松脆。不过,和其他海产一样,食用海蜇容易受到细菌感染,生拌海蜇务必认真处理,注意卫生,反复冲洗,以预防食物中毒。

海蜇不宜高温处理。温水汆烫即可,高温可导致海蜇收缩、老韧。一般以凉拌处理,以醋、糖、辣椒、酸、酱油、麻油调味,再佐以黄瓜丝、红萝卜丝、姜丝等。

jellyfish sold in wet market, Sarikei

processed instant jellyfish on supermarket shelves

CNY : 煎年糕

年糕

年糕切片后粘面糊

油煎好的年糕

Wednesday, February 15, 2012

料粉

去了怡保(Ipoh)几次,给怡保人带去吃料粉(粤语读 lieu fun ),反而没吃到芽菜鸡、点心,有点看到吃不到的感觉。

芽菜鸡、点心虽然好吃,不过给游客挤得水泄不通,怡保人也一样吃不到。哈哈!
所以料粉就飞上了枝头。

不过,料粉也的确是有点料。许多阿伯阿嬷都吃了几十年,算是历史悠久。还处处可寻,不怕找不到吃。粉和料分别焯一焯即可,勿需久等。

粉即米粉、河粉、黄面等面食。料即酿豆腐、炸料等。干捞、清汤皆可。

Saturday, February 11, 2012

干盘面 Kampua Mee

干盘面在砂拉越是最普通不过的了。在福州人密集的诗巫、泗里街,几乎每间咖啡店都有卖干盘面。不过通常开档时间从上午至中午,午后有钱都吃不到!晚上更难找了。

Kampua 是干盘面的福州发音。到哪里都一样,每个城市、每个小镇,每个人也如此,不论福建、广东、客家、兴化,甚至是伊班人。

干盘面是本土制造的面条。面条直长,有细圆、粗扁之分。新制湿面、或晒干面都不难买到。很多游子买了带去外地解乡愁。

好吃的干盘面煮的不可太烂,又需过冷河,吃起来具弹性、爽口、有口感。捞时不加水,仅以酱油、炸葱、猪油等干捞调味。故吃时不会有酱油水乱飞、亦不会久放变湖。

干盘面通常以酱油捞黑 ; 无酱油则白 ; 辣椒酱则红。酌以水煮猪肉切片、葱叶价格低廉老少咸宜。不过油腻,多吃无益。

捞黑细面
捞红细面

捞白扁面

Friday, February 10, 2012

干捞面 Kolo Mee

Kolo Mee Kolok Mee 是古晋的特产。Kolo Mee, 似乎是客家人‘干捞’的译音。

顾名思义,干捞面与福州人的干盘面一样,是不加水而捞的。也不用酱油。调味大概用食盐、猪油等。捞起来干干、白白、油油的。

干捞面细长、微曲,水煮、过冷河后,佐以猪肉碎、葱叶,吃起来弹口。




Monday, February 6, 2012

Cari Makan @ Sibu - Kueh

煎饼

炸菜饼


Cari Makan @ Sarikei - Kuih

pulut inti

发糕

kuih dadar / kuih ketayap

pulut rebus

炸面包

Saturday, February 4, 2012

Cari Makan @ Julau - 鱿鱼蕹菜


鱿鱼蕹菜
Sotong & Kangkong

at ( the one and only )
un-named stall at
Julau's wet market.




Huge portion of cuttlefish ( sotong ) and water spinach ( kangkong )
in a sweet-hot homemade sauce !

Must have for anyone who travels to Sibu/Bintulu/Miri via Durin !
Just 10 minutes away from the roundabout at Julau junction.

How much ? I don't know...
But I heard its free for lenglui... 
wakaka 


Friday, February 3, 2012

A Walk Through the Tamu Sarikei : 水产

Top 
Sultan Fish, Jelawat   
Leptobarbus hoevenii
ongzi : "I heard this is expensive ..."


Bottom
Tilapia, 非洲鱼
Sarotherodon galilaeus galilaeus
"this is, on the contrary, one of the cheapest fish available,
yet definitely one of the most yum-yum."


Baby Sharks
( can anyone help me with the scientific name ? )
ongzi : "cut into long pieces and then deep-fried it, sedap !"

Sotong
( can anyone help me with the scientific name ? )
ongzi : "calamari, anyone ?"

Udang Galah, 大闸虾
Macrobrachium rosenbergii
ongzi : "at RM 35/kg, it's very cheap compare to Peninsular Malaysia. 
Good even only steam with rice wine !!!"
Mud Crab, 螃蟹
Scylla paramamosain

( and this ? )
ongzi : "I belum pernah cuba ini.... :( "


Kerang
( and this... )
ongzi : "Erm.... a simple blanching will do."

Big La-La
( and this ... )
ongzi : "This is best to steam with lots of ginger and rice wine."

Kupang, Siput Sudu
( and this too ! )
ongzi : "belum cuba, belum tahu .. :)"