[Nyonya Specialties]

Well.. that how the Asian cook..
 

 

I mean even Gordon Ramsay have problem with measurement. We do it "agak-agak".
 

 

[Blue chicken broth]

Hmmm.. blue color chicken broth... that is interesting...  Any update on how it goes? As far as I know, Butterfly pea flower doesn't have much taste but it have a certain smell.
I mean two of my favorite food (attached picture) only use the flower as coloring only and it need quite a lot to make it really blue.

I mean you can see via the youtube link that i share of Gordon Ramsay at Malaysia with his trial with the flower. (amount of flower at 2:48, result of the blue rich at 3:24)

 

[Breakfast! 2017 (Part 2)]

@rotuts, you could see my dinner.

 

[Exotic Foods]

I will treat the terms exotic food as something edible which I not used to eat. By that, my answer is berries like blueberry, raspberry, cranberry, blackberry, lingonberry and etc

[Fruit]

1 hour ago, liuzhou said:

 

Yes, you  are almost certainly correct. However, he has still got it wrong. I am not FROM China. I'm British as my profile states..

 

And there is no need for prediction. It says beside my name that I am in China.

 

The rest of the post remains confusing - I realise that it it is a language problem.

 

 

Mangosteen extinct? Who on earth wrote that.? (lthough it soon might be if I keep eating so many.)

haha... then @jeffrey30 is half wrong and half correct?

"Mangosteen extinct? Who on earth wrote that.? (lthough it soon might be if I keep eating so many.)" 
- haha.. and blame me too if eating too many will cause it extinction.

[Differences between Malaysian and Indonesian cuisines]

Hmmm... good question..

 

I'm a Malaysian Chinese. In my personal opinion, the differences is Malaysian cuisine are more like fusion and mixture where the variety of races in Malaysia are basically allowed to spread their own cuisine as wide, free or as much as their like while being true to their root.

For example, the Hainanese Chicken Rice, despite the name, it is not from Hainan, China. It is a dish modified in Malaysia by the early Hainanese that came to Malaysia. The rice is cooked with chicken stock and ginger which some said are inspiration from the Indian briyani and they also added pandan leave into the rice which is said inspired from the Malay, Nasi Lemak. Hey, it is a Chinese food but made in Malaysia. Don't you think it satisfy the requirement of being a Malaysian cuisine?

 

While, the Indonesian cuisine to me, they look like cuisine which is developed with mostly influences of the Malay Indonesian. I mean have you tried their dim sum or their Kwetiau Siram which i believe is the indonesian version of WAT TAN HOR (CANTONESE FRIED NOODLES WITH SILKY EGG SAUCE). I think it just how it is in the " Old" Indonesia when you see the Indonesian Chinese are not even allowed to have Chinese name. I believe it is the same as in their cuisine.

 

I think the terms for such condition is "Assimilation"? While Malaysia cuisine are more like "Acculturation"  and also "Amalgamation" for the case like Penang Nyonya, Malacca Nyonya and Malacca Kristang.

[Fruit]

22 minutes ago, liuzhou said:

Bought myself some mangosteens. One of my favourite fruits.

 

 

 

The price of durians has slipped so low that they are almost giving them away. However, to get the good deal you have to buy a whole one which I'm never going to get through. Need to round up some friends, but a lot of them hate durian!

Yes... finally a mangosteen in other country than Malaysia. I read it somewhere (forgot where) which the author said mangosteen is extinct. I was like what !!! Then, i reply the author that what am i eating all this time, the purple skinned, white flesh fruit with sweet and sour taste. After reply that, i thought to myself, maybe it is so rare at other plave that the author thought it is extinct?

[Fruit]

20 hours ago, liuzhou said:

 

 

Your prediction would be wrong, then. As @Allen89 points out the picture is taken at his father's home town in Malaysia.

 

I have no idea what you mean by "the specific fruit in china". Specific is the wrong word. But although strawberries are available in China (sometimes), I doubt there is another person on the planet who, when thinking about fruit and China, comes up with strawberries. Lychee maybe would be number 1. I have posted many pictures here of what fruit I  get in China.

 

How you can assume that life in China is wonderful because of strawberries is an utter mystery.

 

@liuzhou I think @jeffrey30 meant your picture? Correct me if I'm wrong. Because fruit like lychee, kumquat, longan, and loquat are from China. And your picture have longan, and loquat.

[Malaysian Cuisine]

On 5/26/2004 at 0:04 PM, Jason Perlow said:

Hmm. Favorite Malaysian dish.

I like the stir fried pearl noodle dishes (the noodles that look like worms).

I like "Chili Chicken" which is a somewhat dry chili sauce chicken dish.

Theres another dish that I've had at a NY chain called Penang, called "Tofu Nyonya" which is fried tofu in a spicy chili sauce with ground pork and lots of basil.

Oh yeah, the deep fried string beans with dried shrimp in it.

1. "Chili Chicken". Does it look like the attached picture?

 

On 5/26/2004 at 5:11 PM, Shiewie said:

Are these worms short fat pudgy ones made of rice flour? If so, then I think they could be Loh Shue Fun which translates to Rat's Tail Noodles (also called Bee Tai Bak in Penang - there's also a sweet version which is slightly different). Actually they look sort of like white tadpoles but with tails at both ends. They're fatter than the average noodle and needs a robust sauce to complement it - it's good stir-fried with minced/shredded meat and thick soy sauce and served with a small plate of sambal and kalamansi.

Hmm... it's more likely a Malaysianised Chinese dish where the tofu is first deep-fried (outsides are golden brown but insides remain milky white) before stir-frying it with a sambal-based sauce wth minced pork and basil. Not quite Nyonya I'm afraid as basil is not really a typical Nyonya ingredient.

 

2. Actually there are different kind of Nyonya, the cuisine from northern side of Malaysia are influence by Thai cuisine and they do use basil, to be exact the Thai basil.
F.Y.I. Penang Nyonya is from Penang, one of the Malaysia northern state.

 

3. A list of Malaysian food:
http://www.listchallenges.com/2017-update-malaysian-food-that-ive-tried

[Breakfast! 2017 (Part 2)]

Having birthday celebration for a friends of mine by buying him a special cake, Nasi Lemak Cake during breakfast.

1. Nasi Lemak (literally fat rice) Cake

• Nasi Lemak - as per Wikipedia, a Malay fragrant rice dish cooked in coconut milk and pandan leaf. Traditionally served with sambal, anchovies, peanuts and boiled egg.
• Sambal  - hot sauce made from main ingredients such as chilis and belacan (fermented shrimp paste)
• not really a cake, it just made into cake shape, a bit like how you make sushi or onigiri. 

Next, we went for our main course,

2. Bak Kut Teh (literally meat bone tea) - had both version, the original soup version and dry version.

[Dinner 2017 (Part 5)]

1. Stir fry crab with salted egg yolk and butter,

 

2. Stir fry crab with marmite,

 

3. Kam heong lai liu har (literally pissing prawn) -

• Kam Heong (Chinese : 金香) - literally "golden fragrance" in English, Kam Heong is a method of cooking developed in Malaysia, and is a good example of the country's culinary style of mixing cultures. The tempering of aromatics with bird’s eye chilies, curry leaves, crushed dried shrimp, curry powder, oyster sauce and various other seasonings yields a versatile stir-fry sauce that goes well with chicken, clams, crabs, prawns, and squid.
• Lai Liu Har - mantis prawn

 

4. Xiong tong lala -

• Xiong Tong - literally superior soup
• Lala - Surf clam, Short necked clam, Carpet clam, Venus clam (Binomial name - Paphia textile)

 

5. Bing Zhan Gu Lou Yuk (literally Ice Mountain Sweet & Sour Pork)
- basically normal Sweet & Sour Pork dip in ice bucket as coon as it cooked, differently with normal Sweet & Sour Pork? much more crunchier and it half cold half hot.

 

And of cause all of this with rice. 

 

 

[Fruit]

24 minutes ago, TicTac said:

'Nada' is slang for the word 'Nothing'

thanks for the info....

[Fruit]

1 hour ago, Darienne said:

It's June 9th and we have nada.  A penalty of living in East Central Ontario.  However, the apple trees are loaded with teensy beginnings of apples once again and we live in hope.  Just finished the last of the frozen apple cider from last year.  And I have one more frozen applesauce and can make two more loaves of the delicious cake recipe which Arey sent me.  

Errr...  may i ask what is nada? from goggle search, i get a car dealer company... lol.

[Fruit]

6 minutes ago, kayb said:

Locally, we're about at the end of strawberry season, although there are still a few in the markets. Blackberries and raspberries are coming in, and we're starting to get blueberries. Cling peaches have been available in the markets for several weeks. In the next couple of weeks, we should start having watermelon and canteloupe. My birthday is near the end of June, and typically I can get local melons for my birthday. Freestone peaches will come in late next month.

Berries...    

Hmm.. strawberry... Sorry for being ignorant. Strawberry is a seasonal fruit?  We have strawberry all year round planted at my father hometown, Cameron Highlands. But it have harder outer layer, slightly sour (That what they all said.For me, it is very sour without even a hint of sweetnesss) and smaller... =.= 

Until recently (from what I heard), a Japanese guy named Mr. Kyosuke Kinoshita start to plant strawberry at Cameron Highlands after being ridiculed that it is impossible to plant a sweet strawberry at Malaysia and he did it (from what i heard, haven't get the chance to try it though because the price is basically same as imported strawberry =.=).

 

His and his partner website:

https://www.cai-sg.com/products/strawberries

[Fruit]

On 3/5/2017 at 6:44 PM, liuzhou said:

Tutti Frutti. Feeling fruity?

(I have searched and, to my surprise, can find no dedicated fruit topic. I know the search here is deeply flawed, so I could be wrong. Also I couldn't actually find a suitable topic category to put this in. None of the topic descriptions match.)

 

I'm just wondering what fresh fruit you have access to now. We all live in widely scattered places and climates, so I'll wager there are big differences.

This is what I have right now.

 

 

Bananas - available year round. Those are Cavendish bananas, but we get different varieties, too.

Longan (龙眼 lóng yǎn; literally "dragon's eyes"). I'm surprised to see these now. They are usually midsummer fruits, but then the weather has been unusually warm (not that global warming exists, oh no! All a Chinese plot.)

Loquat (枇杷 pí pa). Right time for them.

Strawberries (草莓 cǎo méi; literally "grass berries"). It has always confused me, but Christmas onwards is strawberry season in China. Back in England always summer.

I also have loads of apples.

What you got?

 

 

For sure, no berries here at Malaysia. At least not a decent one and in reasonable price. I remember when i was in Birmingham for my degree, i ate berries everyday cause for me it is a rare delicacy.   I even got to know some berries that I didn't even know it exist like lingonberry.

In Malaysia, currently we have mangosteen, lychee, rambutan, durian, pulasan, jackfruit, cempedak, sapodilla, starfruit/carambola, papaya, langsat, mango, rose apple/water apple, dragon fruit/pitaya and longan's long lost little brother, mata kucing (literally "cat's eyes"). What else? Let just say, i don't have that much space in my stomach nor the financial capability to buy so much.

[Radish, Daikon and Carrot. Safe to cook together?]

On 4/30/2013 at 11:03 AM, skyhskyh said:

I heard somewhere or i got confused?

I heard that carrot and daikon should not be cooked together because it is bad for heathuf eaten?

Eg stewing carrot and raddish, picking raddish and carrot together...

Well. It doesn't do much harm. Just that carrot have this enzyme called ascorbinase that destroys the vitamin C in the white radish (daikon).
It amount of ascorbinase are higher in raw carrot. Although cooking it can reduce the amount of ascorbinase in the carrot, the vitamin C will be long gone due to heat before ascorbinase. It is said that adding vinegar could also weaken the ascorbinase.
 

Ascorbinase are also found in:
pumpkins, cabbage, cucumber, cauliflower, apples and bananas.