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Everything posted by Shiewie

  1. Gimme your address, PLEASE, and I'll do justice to the food...er...not particularly altar food but nyonya food. YES! ←
  2. Wow that is a very elaborate spread for altar offerings! Do you have a similar spread for Qing Ming (Cheng Beng)?
  3. Hey PCL! How long will you be in KL for? Another e-gulleteer will be visiting KL around that time too so a few of us were thinking of having a get-together ... perhaps Aug 31st since it's a public holiday. Wanna come makan with us? Will start a mari makan thread once things firm up a bit. Sorry for topic diversion folks.
  4. All of it sounds good, well except the fish. I am allergic to it, including shrimp. I really love all things peanut, coconut, egg, and rice. Is there some sort of dressing like gado gado or is that the sambal? Can you suggest a variation of sambal that is fishless (preferably vegetarian). I have access to galangal, kaffir lime leaves, ect if that helps. Thanks a bunch. ← Hi Chantal The basic nasi lemak usually comprises coconut rice, some sambal, anchovies (either cooked with the sambal or separately fried on its own), egg (hard-boiled or fried), some slices of cucumber and fried peanuts ... this is known as Nasi Lemak Biasa (biasa means regular) at nasi lemak stalls. A basic ingredient of the cooked sambal (sambal tumis) is shrimp paste (belacan). However, since you're allergic to seafood (iodine allergy?), you could pair the coconut rice with some tumeric-fried chicken, chicken curry or beef rendang instead. Here's a recipe for nasi lemak and a link to the thread on beef rendang.
  5. To me, Malaysians and Singaporeans are like squabbling siblings - we never agree on anything! It is pretty hard to find Malaysians without a Singaporean relative / friend and vice-versa as we were one country at one point in time. What I know as laksa lemak is Siamese Laksa Lemak which is a fish and coconut milk based laksa. In Singapore, Singapore Laksa is also known as Katong Laksa or laksa lemak, which to me, a KL-based Malaysian is Curry Laksa. There are other variations of this Curry Laksa / Katong Laksa / Laksa Lemak along the west coast of Peninsular Malaysia - there is Nyonya Laksa in Malacca and Curry Mee in Penang ... see you can't even get the Malaysians to agree on their laksas, whatmore Malaysians and Singaporeans . We can make it a laksa quest when you're in KL .
  6. There is a chain of outles called The Laksa Shack which has a variety of laksas (including the Sarawak laksa) . Although I must say that I have never tried it, because I am not too sure of the Halal staus (I am a Muslim). Maybe Shiewe knows more of this? If you plan on visiting Putrajaya, let me know .... perhaps I can bring you around, if the schedule is right. ← Yes the greedy one here has tried the laksas at several of the Laksa Shacks and they're generally pretty decent for a fast food outlet kind of place - I particulary like their laksam, the Kelantanese version of laksa - it has flat rice noodles but thicker and spongier than the Chinese kuay teow / hor fun covered with thick mildly spicy fish and cocount gravy. The Sarawak laksa is not bad, but there are better ones in town. I think the same goes for the Asam Laksa. But it's great if you're looking for a variety of laksas all at one place. If I remember correctly, I think there's just one laksa that isn't served at laksa shack - curry laksa - the one with chicken, cockles and tofu puffs. JustKay - I think the Laksa Shack chain is halal - it's owned by a Malay lady.
  7. Like bacon bits? This sounds like a very "distorted" Cantonese pronounciation. Hmmmm... Char is in "Char Kway Teow"... that one is "Chow" (Stir-Fry) Char is in "Jue Yau Char"... that one is "Ja" (dregs)... The 2 words sound distinctly different in Cantonese. Maybe in Teochew they sound the same? ← Yes ja would be better. The char in CKT is in Hokkien whereas in jue yau char/ja it's Cantonese (bak you poke in Hokkien). Malaysians and Singaporeans of Chinese descent tend to switch and mix the various Southern Chinese dialects (especially Hokkien and Cantonese) along with a good healthy dose of Malay and a sprinkling of Tamil in our daily vocab ... well, at least where food terms are concerned . What a small world! No wonder it looks so familiar. I used to work there too. But that was 8 years ago. Do you frequent the popiah stall too and the pork noodles stall? ← Tepee - I most likely would've bumped into you there . Not so much the popiah stall - am spoilt by the home-made kind . The pork noodle stall - yes when it was the old one, not so much when the stall changed hands. Used to go to the pork noodle stall at the end shop too (he used to be at the middle shop many years ago) but he's no longer at that shop either. On very greedy days, we'd order a CKT each with a sui gau soup (from the wan tan meen stall), pork soup and fruit rojak to share to make we've covered all bases . Quite a struggle to trot up the hill back to the office under the blazing hot sun after stuffing our faces though. It's quite funny when one goes there with maukitten, she just sits there and a plate of CKT and glass of teh ping will be plonked in front of her without her having to say anything - her parents live up the road and she's been going there since she was knee-high.
  8. Ah...yes this is Char Kuay Teow - in fact the one featured in umami's blog is the CKT at the shops on Jalan Batai in Damansara Heights, KL (the middle shop as there are 2 local coffee shops in that row of shops) - my office used to be nearby and it was the closest CKT around . It's Penang-style, without the dark-soya sauce but this one is fried with vegetable oil, not lard and comes without jue yau char . That said, it's still pretty good CKT.
  9. Belacan in CKT?! Which stalls in KL? Will have to go check out what that tastes like. patchouli - I'm looking forward to more of your posts here. Would love to hear more of your Ipoh / Taiping recommendations.
  10. Hi Krista G My gran used to have bunga telang creepers in the garden and the kids would be sent out to pluck it whenever she needed some. Unfortunately neither my gran nor her house is around anymore so can't show you that. There is a lady in KL who conducts cooking classes and one of the recipes she teaches is Seri Muka, a kueh in which bunga telang dye is sometimes used to stain the glutinous rice. She usually has a schedule of classes on her website but she hasn't updated her class schedule yet. Suggest you contact her - her e-mail address is available on her website - www.rohanijelani.com. There is a Malaccan nyonya lady who makes and sells kueh from her home in KL - I think she makes pulut tatai and seri muka sometimes - I'll try and ask her whether she uses bunga telang in her kuehs and if she does, whether she's ok with a curious New Yorker seeing her cook. She only makes her kueh on Fridays and Saturdays though, so I may need some time before I can get back to you. PM me if you'd like to meet up to eat while you're in KL.
  11. Hi people Checked the book last night and confirm it is 250C. I am too lazy to do the pastry (too hot here and will probably have to render the lard myself) but will experiement with the possibly exploding custard this weekend.
  12. Err...don't have the book with me at the mo, will go home this evening to check if it's 250F or 250C ... could be a typo as I may have assumed it's centigrade since it's a non-US book. 250F is kinda low though...no?
  13. Have yet to try it ... hmm this needs to be corrected Dark or light gravy? Any egg in the gravy? Red chilli vinegar like the one for chicken rice; fairly smooth red chilli vinegar; or pickled green chillies?
  14. Hi Dejah and Tepee Here's the Keong Zap Dan Tat recipe from Dim Sum - traditional favourites and innovative creations by Chan Chen Hei: Ingredients First dough (soei pei) 300g medium-gluten flour (zong-garn fan) 40ml cooking oil 40g sugar 1 egg, beaten 115ml water Second dough (yao sum) 300g low-gluten flour (dai-garn fan) 60g butter 600g lard Custard filling 4 eggs 300ml water Sugar - to taste Ginger juice - to taste (squeeze juice from freshly grated ginger, discard the pulp) Method - Mix first dough ingredients till dough is formed. - Mix second dough ingredients till dough is formed. - Roll first dough on floured surface. Make sure that rolled first dough is large enough to wrap second dough. Place second dough on top of first dough (in the middle) and bring the sides of first dough to wrap second dough. Roll combined dough mixture out, fold in the sides and roll out again. Repeat this process several times. Chill the dough for 1 hour. - Roll the rested dough until it is 2-mm thick. Cut the dough into 6-cm rounds and press into greased tart cases. - Beat eggs with water, sugar and ginger juice. Strain the egg mixture and pour into prepared tart cases. - Bake in a pre-heated oven for 8 - 10 minutes at 250C. - Remove the tarts from the oven when the custard is still moist to touch. Cover the tarts so that the custard will finish cooking with the residual heat - this way the custard will be coked yet soft. Makes 25 tarts (Rephrased instructions) Am looking forward to food porn from Dejah and Tepee The custard looks kind of dark from the picture in the book - due to the ginger juice perhaps?
  15. TP - think it's also known as Dai Tau Choy (literally transalted as big head vegetable). We get the dried preserved versions here but not fresh ones.
  16. A new one I got recently is Dim Sum: Traditional Favourites and Innovative Creations, Chan Chen Hei (March 2005). There's a ginger juice (geong jaap) dan tart recipe in it - anyone wanna experiment with it for the dan tart cook-off?
  17. Sorry to be pedantic here. You could say that a Char Kuay Teow is like a Gorn Chow Ngau Hor in that they're both dry fried, with no gravy but taste-wise they differ quite a bit. Think Char Kuay Teow more similar to a Pad Thai in taste than a Gorn Chow Ngau Hor.
  18. Think the gum jum is tied into knots for texture, the knotty bit gives it more bite.
  19. Moon cakes have started appearing in shops here already .
  20. It's the southeast-asian way of chow fun. Rice noodles stir-fried with curry powder, shrimp, strips of BBQ pork, onion, green pepper, chili pepper, green onion, and some strips of fried eggs (omelet). ← Kuay teow is Hokkien / Fujianese for the Cantonese hor fun. Char is Hokkien / Fujianese for the Cantonese chow. When Malaysian (Singaporeans too I think) refer to char kuay teow, we're referring to the Penang-style of chow fun. It's usually fried with lard (that's what makes it so good though there are healthy / halal versions with normal vegetable oil), minced garlic, chilli paste (optional), light soya sauce, pork crackling (jue yau char), prawns, cockles, lap cheong, egg, bean sprouts and chives (gau choy). Some deluxe versions also have crab meat in it while KL version has some dark soya sauce in it as well. I've a picture of char kuay teow from an old post here - another variation though - Ipoh style with chilli sauce. Malaysians are quite obsessive with their char kuay teow . hzrt8w - the style you've referred to is known as Sing Chow Mai (Singapore-style fried rice vermicelli) here which was apparently concocted in Hong Kong it seems . Edited to add egg to CKT ingredients
  21. What timing! Have recently asked mum to teach me how to cook jue giok cho as a friend has just had a baby and several of us are helping her make the goodies for the moon yuet gathering. Will remember to take some pics for e-gullet!
  22. It's a beautiful cake TP! Didn't even realise the white choc lotus flower had melted. Thought it was meant to be as is ... like embossed on the jelly cake /pond. The hues of the green blue pond are gorgeous. You're welcome - mudbug.
  23. Thanks for the name. Wolfberries. My father likes them a lot, too; they add a lot to that dish. They're a bit, hmmm, sort of tangy/spicy. ← Wolfberries are supposed to be good for your eyesight.
  24. Hi Pan Great to see you blogging at last. Have really enjoyed what you've posted so far and am looking forward to the rest of your week. Kopiko! Something that's familiar over these parts! Your pictures of Moishe's Bakery have stirred up a craving for something sweet ... will have to go out at lunch to fix that !
  25. We went to old/Coptic Cairo to do the touristy thing to visit St Sergius Church (built on top of a crypt where the Holy family hid while in Egypt), St Barbara's Church and the Hanging Church (called so as it has no foundations and is built on top of a old Roman fortress). While we were waiting for the crowd to come out from service at St Sergius, a lady who was handing out bread at the end of service, insisted on giving us some too! I didn't know about the mainly vegetarian diet but there are lots of typical Egyptian dishes that are vegetarian - fuul medammes, taa'miya (felafel), koshary. Didn't see any food vendors either while wandering in narrow lanes in Coptic Cairo.
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