Pages

Tuesday, October 18, 2016

木瓜 风云 之 完结篇


续上回半粒木瓜被打入冷宫(冰箱),今天终于重见天日。


基于不浪费食物的原则下,¼粒木瓜被可妮下锅炒了。色香味都全了,就是甜了点。无奈!



既然改不掉木瓜的甜,索性将余下的¼粒木瓜煮木瓜糖水。加玉竹、杞子、红枣、百合、白糖,慢火褒2句钟。终于出了一锅可入口的甜木瓜汤了。

















Sunday, October 16, 2016

木瓜 风云



迈可种了棵木瓜树,结果累累。安妮煮了一大锅木瓜汤,迈可喝了午餐又晚餐,终于勉强给喝完。树上还有木瓜累累,难道要天天木瓜汤、炒木瓜、木瓜奶?

一粒给了米雪搅了木瓜奶。一粒给佳丽活生生吃了。半粒给王煮了汤。

可妮吃腻了王子料理。王子不会变化,木瓜汤里只有木瓜。安妮说,不如加入党参、玉竹、杞子,好喝多了!

王子照样画葫芦,还加了猪肉,慢熬三句中钟。熬出来了,王子还是不爱喝,小王子把一碗饭给送完,可妮还是不爱喝。

太甜了。爱人褒的汤水甜到入肺 !




















Wednesday, October 5, 2016

Simplified Ongrizinal Stewed Daikon with Meatballs



This is a super easy dish to prepare.   The ingredients are available everywhere. 

As most self-taught-chefs are not familiar with the in-and-out of the beef at the meat counter section. Which part of the meat, fresh or not, cheap or expensive, with or without bone.  Thus, processed  meatballs are used to replace fresh beef.

First, the daikon is peeled and cut vertically about 1.5cm-thick-wheel.   Put into a claypot.
Add in 7-8 meatballs, to your liking.
Add 3-4 cloves of garlic, a spoonful of Chinese cooking wine, and black pepper powder.
Fill the water till full.

Shimmer for 3-4 hours. Turn off the gas stove before the water dries up.  



Saturday, September 3, 2016

Pasar Borneo @ Seri Kembangan




































Thursday, September 1, 2016

The Star : The Bread of Bengal - No It's Not

Wednesday, 31 August 2016
BY INTAN AMALINA MOHD ALI




THERE are three secrets to Benggali bread, better known as Roti Benggali.

First, pay close attention the next time you dunk your slice of the bread into your coffee, curry, mutton soup, half-boiled eggs or anything else.

After that necessary wait of a second or two for the bread to absorb the liquid, observe how your slice holds firm.

Repeat the experiment with most other kinds of bread and they will probably break apart soggily.

This is why.

Kicker: S. Mohamed Ismail, who set up Ismailia Bakery on Transfer Road, Penang

Many authentic recipes for the bread say that when the dough has risen to twice its volume after yeast is added, you have to pound it to squeeze out some of the carbon dioxide bubbles. This makes the dough dense again and it is why the bread is fluffy and yet stays firm enough after being dipped into gravy.

How much pounding to exert to make it fluffy yet dense is a trade secret, though.

The second secret is its name. Benggali bread does not come from Bengal. In fact, it has nothing to do with Bengal. It comes from Penang.

S. Mohamed Ismail, an Indian Muslim from Madras, India, started a bakery in George Town in 1928 to make this bread.

He was said to have formed a joint venture with his friends to start it up. He called it “panggali” bread.

In Tamil, “panggali” means shareholder or kin.

Over time, people forgot that it was “panggali” bread.

Somewhere along the market penetration process, the vibrant and multiracial fabric of pre-Independence society in Penang fell in love with this bread and they decided to make life easier for everyone by simply calling it Benggali bread.

Here is the final secret.

Mohamed Ismail’s wife was S.M. Shaharom Bee, the youngest sister of S.M. Zainul Abidin (1898-1969), who founded Umno with a few friends in 1946 when he was 48 years old. He became the party’s permanent chairman in 1948.

Zainul Abidin taught for 20 years at Penang Free School before becoming the headmaster of Francis Light School. He taught Tunku Abdul Rahman Putra Al-Haj and former Penang Chief Minister Tun Dr Lim Chong Eu too.

He was a teacher, scoutmaster, headmaster, politician and writer.

He became Penang’s Southwest Member of Parliament (Balik Pulau today) in 1955 in the first Malayan Parliament elections after the Tunku invited him to contest.

The Tunku offered him the post of Education Minister, but he declined because it was said he did not want to leave Penang.

Being brother-in-law to the owner of one of the most popular bakeries in town must have been good in one way or another. Zainul Abidin was already 30 when Benggali bread first hit the streets of Penang, but all trace of this connection seems to have gone missing.

Could loaves of freshly baked Benggali bread with mutton curry been the regular fare in those long-ago Umno meetings during the struggle for Independence?

This bread is still baked in that same colonial shop house in Transfer Road. Many parts of the original architecture are still evident inside despite the commercial ovens and stainless steel racks.

The bread recipe remains largely intact, but the blood ties of Mohamed Ismail to Benggali bread is long gone.

The company name went from being British Malaya Bakery to Malaya Bakery to Ismalia Bakery before it closed down for nearly 10 years.

In 2007, a new group of bakers reopened the same premises with the name Maliia Bakery.

Its chief executive officer M. Kumaresan Mariadas said that since the takeover almost a decade ago, the current management has introduced a variety of Benggali bread but their customers would always opt for the original version.

“Between 2012 to 2013, we introduced wholemeal, chocolate and charcoal Benggali bread but the classic white one is still the most popular.

“Customers occasionally try the other flavours but they always go back to the classic,” he added.

He said that outside of Penang, the company distributes to Kuala Lumpur, Selangor and Negeri Sembilan.

Benggali bread was sold on bicycles and carts in the old days, but Maliia Bakery now has a fleet of 20 food trucks and numerous vendors on motorcycles throughout Malaysia.




Wednesday, August 31, 2016

The Star : The Birthplace of White Coffee

Wednesday, 31 August 2016
BY IVAN LOH



THERE is nothing quite as relaxing as sitting in a kopitiam in laid-back Ipoh, drinking the city’s famous white coffee and thinking of old times.

Sin Yoon Loong Coffee Shop at Jalan Bandar Timah would be the place to do that. It is now 79 years old and still going strong. It’s also the place where white coffee was born.

Since opening its doors in 1937, the coffeeshop has been a popular eatery as the place is packed to the brim daily with locals and tourists during the weekends.

Sin Yoon Loong was opened by Wong Poh Chew and his brother Poh Ting, who had wanted nothing more than to serve the best cuppa in town.

Both went through many trials and errors before they managed to create the perfect white coffee recipe, which is now a household name throughout the country.

Aside from the white coffee, the shop is also famed for its Chinese-style steamed sponge cakes and other local Chinese fare.

Sin Yoon Loong is now manned by 59-year-old K.M. Wong, a third-­generation member of the Wong clan, who said business was better now than when it first started.

“When the shop first opened in 1937, I was told by my parents that it was not so popular. It was just another kopitiam with the usual crowd and regular faces,” he said.

“Since the whole white coffee fad broke out all over town some three decades ago, everyone has been trying to look for the best white coffee in town.”

K.M. said he had good memories of the coffeeshop from his childhood days as it was located in a “happening” area.

“This area used to have a good nightlife scene. There were lots of things to eat with all the roadside stalls and we were also operating at night. It was quite happening back then.

“The local city council then stopped the roadside stalls from operating due to cleanliness issues and the area became quiet, which affected our business,” he said.

“Since then, we have only operated during the day.”

K.M. noted modestly that business at the coffeeshop was okay.

“The economy is still very slow. Business is all right and certainly better than the earlier days when it started,” he said.

Having been born in 1957, the same year the country became independent, K.M. said he had no idea what really occurred then as he was still a baby.

“My parents spoke little about life after our independence. I guess everything was just normal. They also did not talk about the war or the Japanese Occupation.

“All I can remember is going home after school to drop our schoolbags before running to the Ipoh Padang to play football with my friends, including the Malay, Tamil and Punjabi kids,” he said.

“We even shared our money to buy a football whenever we broke one. There was no such thing as racism then, unlike now.”



The Star : The Man Who Put Teh in Bak Kut Teh


Wednesday, 31 August 2016
BY WANI MUTHIAH

VISIT any well-known bak kut teh outlet in Klang, and it’s likely to be run by a Lee.

This is because a man named Lee Boon Teh brought bak kut teh to Klang from Fujian, China in the 40s.

He had seven sons who had branched out to set up their own businesses, some of which are now being run by third generation Lees.

Lee set up his bak kut teh stall at an intersection between the Klang train station and the Klang South police station in 1945 to serve the early Chinese immigrants, many of whom had also come from Fujian.

The stall was moved into a nearby shop named Kedai Makanan Teck Teh about 50 years ago and is currently operated by one of his grandsons who has stayed true to the original recipe.

“I have not changed anything and have kept to the same spices and methods of cooking used by my grandfather,’’ said the reserved man, who wanted to be known as only Lee.

The original shop where bak kut teh started, called Kedai Makanan Teck Teh at Jalan Stesen 1, Klang. The old signboard over the entrance is still there.
The old signboard over the entrance is still there.
The shop is dilapidated and run down but it gets a steady flow of regular patrons from early morning until closing time at about 2pm.

Lee, who runs the business alone, said he is not keen on publicity because he worries he would not be able to manage if there were many new customers to his shop.

“My children are all graduates and not involved in the business. They have their own careers,’’ said the 58-year-old.

Although the dish, traditionally comprising various cuts of pork, slowly simmered in fragrant Chinese herbs, has been modified in many ways all over the nation as well as in Singapore over the years, it is only in Klang that you can get the real deal.

At Kedai Makanan Teck Teh, chunks of meat in herbal broth are served in porcelain bowls with a helping of plain white rice just as the founder had served the hardworking Chinese immigrants who came to build new lives in the then Malaya decades ago.

Bak kut teh enthusiast Lee Kew Peng whose family is also in the business, said when the dish was first brought to Klang from China, it was known merely as bak kut (pork bone).

“Since it was brought in by Lee Boon Teh, it was known as bak kut teh, meaning it was his dish.

“Over time, the Teh became part of the dish’s name,” said Kew Peng.

Kedai Makanan Teck Teh is located at Jalan Stesen 1, Klang.






Sunday, March 13, 2016

Simply Boiled Brinjal 水煮茄子



茄子味甘而平,有味似无味。肉颇厚润,煮熟即软,善吸味,能藏油。皮的口感很韧。

以前吾不爱茄子,嫌它无味、油腻、软绵绵。后来学会清水煮,佐以葱油、酱油便可。


Saturday, February 13, 2016

Stir-Fry Preserved Dabai



This is stirfried preserved dabai ( fruit of Canarium odontophyllum ), a recipe by my makcik from Matu.

Dabai is a very highly perishable fruit.   It is available only end of the year, usually from November to December.  A few weeks late, and its disapear from the morning market.  Many try to preserved it, a lot failed.   Few suceeded.

Among the one who succeeded is my makcik from Matu.   


First, the dabai is soaked in warm saline water till its softened.   Then the flesh and the seed are seperated.  The flesh, is then frozen.

Whenever crave for dabai, just unfreeze the frozen. sauté over some minced garlic or anchovies.   Serve with rice.



Friday, February 12, 2016

Acar Limau





Ini dia Acar Limau Matu yang amat sedap, dibuat oleh makcik I dari Matu, Sarawak.  Recipi-nya, yang I post-kan cuma secara kasar cara-cara penyediaan.  

Rasa-nya, manis, masam, pedas, wangi.  Nyamai  !!!!  


Citrus preparation
1.  wash, clean and dry the citrus
2. scratch the citrus skin with a knife. This is a very tedious task, but essential to remove the bitter taste from the skin
3. cut vertically top-down into 6 wedges without parting them
4. press down the citrus to remove the juice and seeds.  Keep the juice
5. dry the citrus for 1 day under hot sun
6. steam the pressed citrus till cooked, let it cool

Sauce preparation
7. in a pan, mix coriander powder, chili powder and turmeric powder in black vineger, heat over pan
9. add sugar and citrus juice
10. stir till thickened, let it cool

Bottling
11. arrange citrus in glass jar, pour in the sauce
12.keep for 1 week

Tuesday, February 2, 2016

Made in Sarawak : 固本酒


固本酒是传统的中药方剂。有三种方剂,来源于《摄生众妙方》、《医便》、《丹溪心法附余》、《摄生众妙方》等。主要用于补虚损,乌须发。治虚劳,须发早白。


固本酒
±35.5% alkohol



dibotolkan oleh :
Syarikat Peng Guan Pengarakan Sdn Bhd
Jalan Lanang
Sibu

Monday, February 1, 2016

Made in Sarawak : Instant Noodles



干盘面


皮力面



长寿面线

Cari Makan @ Sarikei - Sarawak Laksa



Sarawak Laksa
best in Sarikei


Cafe 21
Jalan Jubli Mutiara
Sarikei

Saturday, January 30, 2016

Made in Sarawak : White Laksa Instant Noodle






Manufactured by :
Lee Fah Mee Sdn Bhd
Jalan Semaba, off 5th Mile Penrissen,
P.O.Box 373, 93706 Kuching, 
Sarawak

Rice Vermicelli in Sarawak

米粉,汉族特色小吃,是中国南方地区非常流行的美食。米粉以大米为原料,经浸泡、蒸煮和压条等工序制成的条状、丝状米制品。米粉中由于添加了红薯粉、土豆粉等原料,使得口感,保存方式等都与米线有了很大的区别。

米粉品种众多,可分为排米粉、方块米粉、波纹米粉、银丝米粉、湿米粉和干米粉等。

江门排粉是江门侨乡传统的名牌食品。江门排粉生产过程不添加任何添加剂、纯大米制作、外表略带虾肉色是江门排粉的最大特点。

兴化米粉白如雪,细如丝,略有米香味,干脆可贮藏。它是莆田(古代称兴化军、兴化府)的著名土特产。兴化米粉的特点,条细而匀,色泽洁白,轻松晶莹,煮炒易熟,汤干均可,饮食便利,独具一种风味。


 
粉干即米制粉干,福建省尤溪县新阳镇特产,在明代中期就开始特作粉干,具有五百多年的历史。它具有色白、条细、耐煮、松软等特点,炒煮、干拌均可,味香可口。粉干生产的基本原料大米,包括晚米、早米、籼米和粳米等。


Only in Sarawak : Corned Beef



Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large grained rock salt, also called "corns" of salt. It features as an ingredient in many cuisines. Most recipes include nitrates or nitrites, which convert the natural hemoglobin in beef to methaemoglobin, giving a pink color. It has been argued that nitrates reduce the risk of dangerous botulism during curing. Beef cured with salt only has a gray color, and is sometimes called "New England corned beef". Often sugar and spices are also added to recipes for corned beef.


It was popular during both World Wars, when fresh meat was rationed. Corned beef remains popular in the United Kingdom and countries with British culinary traditions and is commonly used in sandwiches, corned beef hash or eaten with chips and pickles. It also remains especially popular in Canada in a variety of dishes, perhaps most prominently Montreal smoked meat.



Corned beef is commonly found in shelves of grocery stores and supermarkets throughout Sarawak.   Across the South China Sea, in Malaya, corned beef is something shockingly unheard of.

Friday, January 1, 2016

Nigiri Sushi 握り寿司