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Shiewie

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Everything posted by Shiewie

  1. Do they have Kandos chocolates in India? We used to have Kandos chocolates here in Malaysia and I remember reading that it was an Indian brand. Besides from Candbury and Van Houten, I think most Malaysians children in the 70s and 80s would have grown up eating Kandos Crispy and Kiddies.
  2. Flavours is one of the better local food magazines we get in Malaysia / Singapore. But US$72 for 6 issues sounds pricey even for international subscriptions. Here's a comparison of the prices of US food magazines in Malaysia - the price of Gourmet, Saveur, Food & Wine and Bon Apetit here in Malaysia range from RM20 to RM32 an issue (divide by 3.80 for the US$ amount) if you buy them the bookshops (the price varies issue from issue and it also depends which book distributor the bookshop gets it from).
  3. Hi people! Am back but no pics I'm afraid. Was in Melaka as part of a treasure hunt ... we were exhausted after a very draggy trip from KL to Melaka that took 8 hours or so - had to go through various back roads and decipher a set of garbled clues for answers on various signboards. Tried chicken pongteh, nyonya laksa, chendol and taukwah & fruit rojak at this little eatery at 31 Heeren Street (Heeren St is one of those very narrow windy streets in Melaka with old Baba Nyonya shophouses). Had read about this place on the friedchillies forum but sadly it didn't quite live up to the recommendation. There's no signboard on the front on Heeren St., one has to go to the back of the house and there's a small signboard advertising home-cooked Nyonya food and Baba Chye's chendol. The Chicken Pongteh with rice was ok ... but nothing spectacular. The critic (not me but a friend who is quite the ultimate fusspot) dismissed the Nyonya laksa as tasteless - too much santan and not enough rempah. The chendol was not bad but was again dismissed as KL style with the thin gula melaka and not the gooey thick Malaccan style gula melaka. Sigh ... with comments like these, thought I would skip the pictures. We did go onto abother place on Jonker St for another fix of chedol but by that time we were too full for chicken rice balls or the pork satay. The narrow streets were also choked with traffic, lots of Singaporean cars as it's a long weekend in Singapaore (it's Singapore's National Day today, 10 August). Anyway, am going to Ipoh next Saturday - this is going to be purely an eating trip so I'll see if I can get some pictures (won't be Nyonya food though).
  4. Am going to Melaka this weekend, I'll see if I can manage to get some pics of chicken / pork pongteh. Pongteh is basically chicken or pork (some use pork trotters) cooked in soy bean paste (taucheo). There are slight variations by each family - some add cinnamon sticks (kayu manis), ground coriander (ketumbar), potatoes or dried shitake mushrooms. Ju Hu Char means fried cuttlefish in Hokkien. It's julienned jicama fried with thinly sliced pork, cuttlefish, julienned carrots and french beans. It's a must have for all celebratory occasions.
  5. There are various strains of Peranakan (Baba-Nyonya) food - Malacca /Singapore Peranakan, Penang Peranakan, Indonesian Peranakan (mainly in Medan I think ... am only guessing since my Nyonya gran had relatives there and one of my neighbours from my previous house was a Nyonya from Medan too) and the Peranakans from Kelantan and Terengganu. I'm more familiar with Penang Nyonya food than the rest as my gran was a Penang Nyonya. Some of my favourites are roti babi, gulai tumis, birthday lam mee, kari kapitan, inchi kabin, cinchalok pork and ju hu char. On the issue of whether Nyonya cuisine is fading ... I guess it depends on how you look at it. It's probably a lot easier for non-Peranakans to be able to access Peranakan cuisine nowadays compared to say 20 - 30 years ago when there would have been hardly any Peranakan restaurants around. Nowadays, one can find Peranakan restaurants fairly easily ... though the best Peranakan food is usually found at home (my aunt usually dismisses the food at Nyonya restaurants as "karut" - inauthentic). It is true however than many of the younger generation of Peranakans would no longer know the intricacies of Peranakan food as it simply takes too much time to cook it. One good example is my mum (though you can hardly call her the younger generation since she's 70 ). She used to ask way too many questions in the kitchen suggesting this shortcut and that which annoyed my gran who would then usually send mum out of the kitchen . Sigh.. as a result she never learnt many of my gran's recipes unlike my elder aunts. For more on Peranakan heritage, here's a link to an article on the Singapore Peranakan Association's website - http://www.peranakan.org.sg/Resources/PeranakanSpore.pdf. Pan - if you're interested to find out more about Peranakans in Kelantan and Terengganu, I've seen a book on it in the bookshops in KL - http://www.aseanacademicpress.com/BOOKS/pe...kan_chinese.htm. Had a glance through it (quite a dry academic tome) and vaguely remember the author mentioning that the Peranakan community in Kelantan actually pre-dates the Malaccan one.
  6. My mum adds qi zi and red dates to her oatmeal. It's hardly a Chinese dish though .
  7. Have tried the grass jelly soy milk combo but have only recently learnt that it's called a "Michael Jackson". TP - have you tried ordering the combo as a "Michael Jackson" at any of the local coffee shops? Do the servers give you a weird look or is it a term that's well known? The supermarkets here in Malaysia also sell a slightly sweetened grass jelly. It comes in a plastic wrapped roll. When I'm too lazy to make the syrup for it, I just cut it up into slices and eat it on its own .
  8. Think the word bacang may have orginated from bak chang, which is Hokkien for meat zongzi. And the rice in Hokkien joongs are usually fried in a a bit soy sauce first before it is wrapped with the meat and all. Spaghetttti - santan for zongzi has got me thinking about a lemang-like zongzi with santan and beef-serunding filling .
  9. Have eaten what you described on a trip to Hanoi. Unfortuantely I don't know the name of it either - we bought it from this little old lady who sold it from two large bamboo baskets hung on a long pole that she carried on her shoulders.
  10. Yumm! I love the pig's feet with black vinegar... we like it so much that we don't even wait for someone to have a baby ... otherwise we might never get to eat it . We also add black beans and wood ears into it - the wood ears to help cleanse the blood and black bean to enrich (poh) it. Dejah - chicken and chicken intestines with whiskey and peanuts sounds yummy. The version we do at home is slightly different, instead of whiskey we use rice wine with some brandy and lots of ginger and wood ears instead of peanuts.
  11. I didn't used to like 'parts' much previously but now adore them. My favourites are pig liver cooked with dark soy sauce, a peppery pig stomach, intestine & liver soup with lots of ginger, stewed beef tripe & tendon, pate, stuffing with lots of chicken liver in it and deep fried pig intestines congee.
  12. There's a kueh apom that's sold in stalls in markets in Malaysia that's similar to the kuih ape that spaghetttti posted ... only it's not green in colour and they fold it. It's one of my favourite kuehs as I used to eat it quite often when I was little. Think it may be based on the Indian apom... which we get here too.
  13. Hi wongste We get chai tau kueh in Malaysia - mainly in wet markets in the morning, in some night markets and at Xin Chinese Restaurant in Concorde Hotel for dim sum. Think it's probably Chinese in origin ...Hokkien perhaps? kew - sorry I didn't elaborate on the types of white radish cake - there are two types, one that is steamed like the yam cake I brought to your place (leftover slices can be fried too) and the other that brad tried, where little cubes of plain steamed white carrot cake is fried somehwat like char kuay teow. The names are also kinda confused - what we call "chai tau kueh" (the fried one) in KL and Singapore is know as "char kueh kak" in Penang while the steamed white carrot cake is known as chai tau kueh there .
  14. kew The fried carrot cake is called "chai tau kueh" - it's usually sold in markets in the mornings - but it's non-halal I'm afraid. It's somewhat like char kuay teow but the carbs are in little cubes instead of long flat kuay teow. Daikon is called 'pak lor pak' in Cantonese which translates to white carrots. brad - if you like the fried carrot cake, try char kuay teow as well...equally yummy and it's got nice squishy cockles in them too !
  15. How many joongs can you eat at a go? Had 5 over the weekend (and these are all glutinous rice ones) ... and I think that might've been one too many . At this rate, I'm going to end up looking like a joong soon .
  16. The rice cakes / cubes are called nasi impit (pressed rice). Just cook some rice with pandan leaves and a bit of salt to taste. Transfer the rice onto a baking dish, cover it with some plastic wrap / muslin cloth and place a heavy object on top of it to press it down and leave it aside for a few hours (6 hours or so). Cut into cubes with a wet knife (it won't be so sticky if you use a wet knife). One of my aunts has a speeded up version ... she used to make her nasi impit in one of these old Jacob's Cream Crackers tin containers (the old oblong kind where the cover of the tin container is as big as the container itself) and my Uncle George would be required to sit on the flattened cover... with a couple of phone directories in between . kew - how about posting your satay recipe here .
  17. Guess ais kacang could mean bean ice or nut ice ... since there is both red beans and peanuts in ais kacang ...I don't like peanuts in mine though so I guess it should be Bean Ice in my case . Asked mum what she remembers about ice blocks - same as what Pan and kew already said - commercially made ice blocks that's covered with saw dust and covered with wet gunny sacks to keep them cool. The graters they used back then were a long blade affixed on a wooden bench crosswise and the ais kacang / ice ball seller would slide the block ice up and down along the length of the wooden bench to shave the ice - it's still used today at some cendol stalls. Would the introduction of ice into the region be tied to that of soda / aerated drinks ... since the thought of warm soda doesn't sound too appealing? Fraser & Neave started its factory bottling aerated drinks in 1893 so perhaps ice might've been introduced somewhat near that time .
  18. Has anyone tried cooking with Milo - Milo cakes, agar-agar, ice-cream?
  19. 'Ais Kacang' literally translates to Nut Ice. It's also known as 'Air Batu Campur' (known as ABC for short) or "Chap Shuet" (Cantonese) which translates to Mixed Ice. Ais Kacang is basically some boiled sweetened red / kidney beans, creamed corn, cendol (short green noodles made from green bean flour), palm fruit, grass jelly, cubes of agar-agar (and sometimes peanuts) covered with shaved iced and doused with a sugar syrup that's been coloured pink, palm sugar syrup and evaporated mlik.
  20. Ice balls ! There was a little stall that sold them at the back gate of my primary school. They didn't cost 1/2 sen though .... inflation had raised it to 10 sen by the time I went to school . It was a race against time to finish it in the hot afternoon sun ... it was all drippy with rose / sarsparilla syrup and evaporated milk and little bits would fall off if we didn't suck it fast enough and keep pressing it back into shape with our grubby hands. It was the only stall that I've seen selling ice balls but it seems they used to be quite common when my mum was a child in the 30s and 40s. There were some that had a red bean or creamed corn filling. Think ice balls are may have been the cheaper version of ais kacang so that little kids could afford them. There's also a Vietnamese che (dessert) that's very similar to ais kacang ... but with coconut milk instead of syrup and evaporated milk. They also serve them in tall glasses instead. I'll try and ask mum and my aunts and see whether they remember where ice blocks came from when they were kids - but they'd know only as far back as the 20s and 30s.
  21. Think it might partly be due to Ma Ling Luncheon Meat from China which beat SPAM to the scene here in SE Asia.
  22. Hi Vikram Not sure how Maggi Mee Goreng came about but it sort of appeared on the scene about fifteen to twenty years ago. Before that we used to have just Mee Goreng made with fresh yellow noodles. Pan - Maggi Mee Goreng actually tastes pretty good ... think it has something to do with the slightly springy texture compared to the fresh yellow noodles that they use for the normal Mee Goreng. It's not usually found in restaurants, more so in mamak eateries and road-side hawkers.
  23. LOL . kew I was just going to bring up the Milo trucks . I was one of those weird kids who didn't like Milo, Ovaltine, Horlicks etc (and I still don't) but I loved those teensy paper cups of Milo they served from the Milo trucks - it was the only time I would drink Milo. Used to look forward to days that the Milo truck would visit the school. Do they still have them nowadays? Did anyone else used to eat milo mixed with milk powder ... without any water mixed in it ?
  24. jeen dui - would this have coconut center or bean paste center? Oops - modified my post while you were posting kew . "Jeen dui" usually has a red bean paste filling - not sure whether there's one with a coconut filling. Angkoo / angku is an interesting one - the name as it is means "red turtle" in Hokkien but I'm not quite sure of its origins. Spaghetttti, what is it called in Indonesia? It was something that was always there ... so I used to think that it was a local or Nyonya thing. Angkoo / angku is one of the must-haves for a baby's full moon celebration for Malaysian / Singaporean Chinese families together with Nasi Kunyit and Curry Chicken. But I've also seen it a Taiwanese cookbook on Chinese snacks. I didn't used to like an angku's green bean paste filling when I was little and would dig it all out before savouring the chewy red bits slowly . Oh - and my gran used to pan-fry any leftover angku for breakfast / tea the next day.
  25. Nice pics spaghetttti . There's Chinese version of what's called onde in Indonesia - they're called "jeen dui". If anyone else has pictures of Asian cakes and pastries, please do post them here. All our discussion so far has been centered on kuehs that we get in Singapore, Malaysia and with Spaghetttti's post, Indonesia... not that this is a bad thing. But would love to learn more about cakes/pastries in the other parts of the region too. Thailand? Vietnam? Philippines? ... kew - am drooling after reading about you kuih bom. Will we be lucky enough to taste your gran's secret recipe the next time there's a get-together? (Ahem this is a big fat hint and about as subtle as a ton of bricks )
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