tag:blogger.com,1999:blog-50537083577366379102024-02-07T12:35:46.028+08:00♥ Welcome to Malaysia Food ♥TOP 10 Foods~:)Group Memberhttp://www.blogger.com/profile/02703100496320289585noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-5053708357736637910.post-26422878213053292912011-04-08T21:37:00.002+08:002011-04-10T08:48:29.937+08:00:+__________Awesome Malaysia Food________:+<div style="text-align: center;"><div style="text-align: left;"></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Malaysian food is the best in Asia, it has the most variety and the best quality, explore the Malay, Chinese or Indian cuisine.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Malaysia has many kinds of restaurants almost everywhere in the cities and towns. There are Malay Restaurants, Chinese restaurants, Indian Restaurants, Thai Restaurants and more. Eating out in Malaysia is a real gastronomic adventure. There is such a great variety; spicy Malay Food, a seemingly endless variety of Chinese food, exotic cuisine from North and South India, as well as Nyonya and Portuguese Food. Popular Malaysian dishes include lemang,asam laksa,bak kut teh,hai nan chicken rice,nasi lemak,roti canai and so on.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif; font-size: large;"><u><b>Malay Food</b></u></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The traditional culinary style has been greatly influenced by the long-ago traders from neighboring countries. Malay food is often described as spicy and flavorful.</span></i></div><div style="text-align: center;"><u><b><span class="Apple-style-span" style="font-size: large;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></span></b></u></div><div style="text-align: center;"><u><b><span class="Apple-style-span" style="font-size: large;"><i><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif;">Chinese Food</span></i></span></b></u></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">It is derived from mainland Chinese cuisine but has been influenced by local ingredients and dishes from other cultures though it remains distinctly Chinese.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif; font-size: large;"><b><u>Indian Food</u></b></span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Spices are the heart and soul of Indian cooking.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Hope You Guys Enjoying Reading And Get To Know How Nice is Our Country's food.Thank you!!</span></i></div></div>Group Memberhttp://www.blogger.com/profile/02703100496320289585noreply@blogger.com4tag:blogger.com,1999:blog-5053708357736637910.post-23749417592646962742011-04-08T21:06:00.006+08:002011-04-10T09:39:48.593+08:00Lemang<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEwSOTPBYqoRU4lOLfy8rPSlG7KRQQPyoiDx7TIxz4E4J0P9kDU1P-2aK-c4XDi-2bB9RPcmwMbw0I8M4NP7bzdKFLGvLjSpR_gsdkuJw2cckzomWxKPSEfMl8am-wZyQFB1Z-DKaoxV2/s1600/lemang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEwSOTPBYqoRU4lOLfy8rPSlG7KRQQPyoiDx7TIxz4E4J0P9kDU1P-2aK-c4XDi-2bB9RPcmwMbw0I8M4NP7bzdKFLGvLjSpR_gsdkuJw2cckzomWxKPSEfMl8am-wZyQFB1Z-DKaoxV2/s320/lemang.jpg" width="320" /></a></div><div class="" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif;"><b><u><i><span class="Apple-style-span" style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEwSOTPBYqoRU4lOLfy8rPSlG7KRQQPyoiDx7TIxz4E4J0P9kDU1P-2aK-c4XDi-2bB9RPcmwMbw0I8M4NP7bzdKFLGvLjSpR_gsdkuJw2cckzomWxKPSEfMl8am-wZyQFB1Z-DKaoxV2/s1600/lemang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span>Lemang</i></u></b></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">When Hari Raya comes around, you may notice many roadside stalls sprouting up like mushrooms after a rain, roasting sticks of bamboo. If you aren’t familiar with this scene, you may be wondering just what they are up to. These sellers are in fact roasting “Lemang” – a traditional Malay Rice cooked in bamboo.<b></b></span></i></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br />
</i></span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Lemang</b> is a traditional <span class="Apple-style-span" style="color: #9fc5e8;"><a class="new" href="http://en.wikipedia.org/w/index.php?title=Malay(ethnic_group)&action=edit&redlink=1" title="Malay(ethnic group) (page does not exist)"><span class="Apple-style-span" style="color: #9fc5e8;">Malay</span></a> <a href="http://en.wikipedia.org/wiki/Malay_cuisine" title="Malay cuisine"><span class="Apple-style-span" style="color: #9fc5e8;">food</span></a></span> made of glutinous <a href="http://en.wikipedia.org/wiki/Rice"><span class="Apple-style-span" style="color: #9fc5e8;">rice</span></a> and <a href="http://en.wikipedia.org/wiki/Coconut_milk"><span class="Apple-style-span" style="color: #9fc5e8;">coconut milk</span></a> and cooked in a hollowed <span class="Apple-style-span" style="color: #9fc5e8;"><a href="http://en.wikipedia.org/wiki/Bamboo"><span class="Apple-style-span" style="color: #9fc5e8;">bamboo</span></a> </span>stick lined with banana leaves in order to prevent the rice from sticking to the bamboo.The cooking method using bamboo container is popular in <a href="http://en.wikipedia.org/wiki/Iban_people" title="Iban people"><span class="Apple-style-span" style="color: #9fc5e8;">Iban</span></a> Dayak tribe of <a href="http://en.wikipedia.org/wiki/Borneo"><span class="Apple-style-span" style="color: #9fc5e8;">Borneo</span></a>. Usually prepared for celebrations such as the Iban harvest festival of <a href="http://en.wikipedia.org/wiki/Gawai_Dayak" title="Gawai Dayak"><span class="Apple-style-span" style="color: #9fc5e8;">Hari Gawai</span></a>, lemang is usually eaten with meat dishes such as <span class="Apple-style-span" style="color: #9fc5e8;">chicken curry</span>. In fact, the cooking process used in making lemang, also known as "pansoh/pansuh", is adapted by Dayak communities for a wide variety of meats.</span></i></div></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Lemang is popular in Malaysia, <a href="http://en.wikipedia.org/wiki/Minangkabau_people"><span class="Apple-style-span" style="color: #9fc5e8;">Minangkabau people</span></a> and <a href="http://en.wikipedia.org/wiki/Iban"><span class="Apple-style-span" style="color: #9fc5e8;">Iban</span></a> communities of <a href="http://en.wikipedia.org/wiki/Borneo"><span class="Apple-style-span" style="color: #9fc5e8;">Borneo</span></a>, Manado usually prepared by using the<span class="Apple-style-span" style="color: #9fc5e8;"> <a href="http://en.wikipedia.org/wiki/Tapai"><span class="Apple-style-span" style="color: #9fc5e8;">tapai</span></a> </span>method. Lemang can now be found throughout Indonesia due to the spread of Minangkabau people throughout the country.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Lemang is ubiquitous amongst Malay communities and commonly eaten to mark the end of daily fasting during the annual<span class="Apple-style-span" style="color: #9fc5e8;"> <a href="http://en.wikipedia.org/wiki/Muslim"><span class="Apple-style-span" style="color: #9fc5e8;">Muslim</span></a></span> Malaysian holidays of <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Eid-ul-Fitr" title="Eid-ul-Fitr"><span class="Apple-style-span" style="color: #9fc5e8;">Hari Raya Aidilfitri</span></a> and <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Eid-ul-Adha" title="Eid-ul-Adha"><span class="Apple-style-span" style="color: #9fc5e8;">Hari Raya Haji</span></a>. The aboriginal communities of West Malaysia (<a href="http://en.wikipedia.org/wiki/Orang_Asli"><span class="Apple-style-span" style="color: #9fc5e8;">Orang Asli</span></a>) also practice cooking rice in bamboo.</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br />
</i></span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">When cooked, the bamboo is split open and the cooked Lemang is taken out to cool. Once cooled, they are sliced up into slices about 2cm thick and eaten with curries, rendang or popularly with serunding (spicy dried meat floss).</span></i></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The taste is rich with coconut milk and a subtle flavour of bamboo.</span></i></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">. </span></i><br />
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<i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">.</span></i></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ibzvE17rFcI6KTfofvCf4_esjiQtpxrUETAKzl3ZIdVtNbTpFuM373IFAd0KY8_Tug3CSQ3jG2vHlGMm3-DKnq8JQ5YydoB7p_hDMz9Tl4x2MlM_sTbXZ95S_sUUPY0SZMHR3bRKzaBS/s1600/imagesCAFQ8RWL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ibzvE17rFcI6KTfofvCf4_esjiQtpxrUETAKzl3ZIdVtNbTpFuM373IFAd0KY8_Tug3CSQ3jG2vHlGMm3-DKnq8JQ5YydoB7p_hDMz9Tl4x2MlM_sTbXZ95S_sUUPY0SZMHR3bRKzaBS/s1600/imagesCAFQ8RWL.jpg" /></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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</i></span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">from:<span class="Apple-style-span" style="color: #9fc5e8;"> <a href="http://en.wikipedia.org/wiki/Lemang"><span class="Apple-style-span" style="color: #9fc5e8;">http://en.wikipedia.org/wiki/Lemang</span></a></span></span></i></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> <a href="http://www.haveyoueaten.net/2008/10/16/lemang-traditional-malay-bamboo-rice/"><span class="Apple-style-span" style="color: #9fc5e8;">http://www.haveyoueaten.net/2008/10/16/lemang-traditional-malay-bamboo-rice/</span></a></span></i></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Group Memberhttp://www.blogger.com/profile/02703100496320289585noreply@blogger.com4tag:blogger.com,1999:blog-5053708357736637910.post-70371222057749569552011-04-08T20:41:00.002+08:002011-04-10T09:42:28.902+08:00Penang Asam Laksa<h1 style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> <span class="Apple-style-span" style="font-size: small; font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkLXBiy0-_QOy-VViWCtBkF2VP7oHmLRd4b1jFf_BsiCSxzVqimuCjjBOEMIaWJhwS9gBPnMTlQ9FTnMZQlBupCSVYLZIqXfUw3vDexS2W4-zACBz90YgUYvHuqhVdhk0lVBX6oRnHvkH/s1600/169-0407_Penang_Asam_Laksa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="118" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkLXBiy0-_QOy-VViWCtBkF2VP7oHmLRd4b1jFf_BsiCSxzVqimuCjjBOEMIaWJhwS9gBPnMTlQ9FTnMZQlBupCSVYLZIqXfUw3vDexS2W4-zACBz90YgUYvHuqhVdhk0lVBX6oRnHvkH/s320/169-0407_Penang_Asam_Laksa.jpg" width="320" /></a></span></span></i></h1><h1 style="text-align: center;"><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif; font-size: large;"><u><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkLXBiy0-_QOy-VViWCtBkF2VP7oHmLRd4b1jFf_BsiCSxzVqimuCjjBOEMIaWJhwS9gBPnMTlQ9FTnMZQlBupCSVYLZIqXfUw3vDexS2W4-zACBz90YgUYvHuqhVdhk0lVBX6oRnHvkH/s1600/169-0407_Penang_Asam_Laksa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Penang Asam Laksa</i></u></span></h1><h1 style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #9fc5e8; font-size: large;"><u></u></span><span class="Apple-style-span" style="font-size: small; font-weight: normal;">The tastiness of Penang's Asam Laksa is so widely known that many have traveled far and wide just to sample it.</span></span></i></h1><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">One dish that every tourist must try out when visiting <span class="Apple-style-span" style="color: #9fc5e8;"><a href="http://www.malaysia.com/penang-beach.html" title="A world famous holiday destination, Penang offers sea, sun, fun and a whole lot more."><span class="Apple-style-span" style="color: #9fc5e8;">Penang</span></a> </span>is the Penang Asam Laksa. It is available at many hawker stalls and eateries all throughout the island. Though all of them tout their asam laksa dish as the best, the most famous asam laksa stall in Penang is the one operating at the Air Itam market. Some believe that the dish may have originally been a fisherman's fare, as the main ingredient used are small and less favoured types of fishes.</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The ingredients used in creating this tantalizing dish are simple and can be found almost anywhere. Garlic, lemongrass, fresh turmeric, shallots, chilli paste and belacan are all grounded into a paste before starting on the broth. Tamarind paste is then mixed with warm water, squeezed and sieved into a stock pot and brought to a boil. Vietnamese mint leaves, sugar, dried tamarind slices or locally known as asam keping, slices of torch ginger bud or bunga kantan and the ground paste of spices are added into the boiling broth. Cleaned whole mackerel fish is then added into the stock and boiled until cooked. The fish is then removed, set to cool before cleaning off the bones and flaking its meat. The broth is simmered to reduce and intensify the flavours. The mint leaves and dried tamarind slices are removed before putting in the flaked fish meat. It is usually served with thick rice noodles garnished with sliced cucumber, pineapples, onions, mint leaves and a spoonful of thick prawn paste.</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Though the whole combination of the taste of gravy, noodles and its condiments blends very well together, it is the soup that most people love. So much so that there are certain places in Penang where fried spring rolls are sold together with the soup only, so that the consumers may dip the crispy spring rolls into the soup before it is eaten. It is not surprising to find that some of these dishes can also be found in these other states albeit a slight twist to the recipe. For instance, the laksa that is popular in <a href="http://www.malaysia.com/ipoh-city.html" title="Perak's state capital, Ipoh, is often a favourite destination for locals and those making their journey along the North South Expressway."><span class="Apple-style-span" style="color: #9fc5e8;">Ipoh</span></a> is very similar to the one in Penang except that the Ipoh laksa is slightly more sour and contains prawn paste in their gravy. Laksa <a href="http://www.malaysia.com/johor-state.html" title="Malaysia's southern gateway, Johor remains a favourite destination for Singaporean visitors."><span class="Apple-style-span" style="color: #9fc5e8;">Johor</span></a> has only one thing in common with Penang Asam Laksa – the type of fish used, but differs in everything else.</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">It is apparent that the consumers do not mind what kind of noodles are used in a bowl of asam laksa so long as it is tasty. The fragrant aroma of the gravy that wafts to their nostrils, the anticipation of biting into that spoonful of noodles and finally slurping it all down with a huge dose of the tasty asam laksa is magical enough to transport them to another state of mind where nothing can come between them and their little bowl of heave</span></i><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7Z4s1m_v87XK_4tnjlXrOXi2dxa7HbLZOpX1RgYaBFgprTYBqhNOCrLY_R94eJdfOMg2fQlOsrz_DFpL_bxffMuotyR6i2kOt2RBBaB8yKRvqVPpNKe0-Ah5NNnDgSyr0BAcRmjz__DF/s1600/BalikPulauTown_laksa1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="229" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7Z4s1m_v87XK_4tnjlXrOXi2dxa7HbLZOpX1RgYaBFgprTYBqhNOCrLY_R94eJdfOMg2fQlOsrz_DFpL_bxffMuotyR6i2kOt2RBBaB8yKRvqVPpNKe0-Ah5NNnDgSyr0BAcRmjz__DF/s320/BalikPulauTown_laksa1.jpg" width="320" /></span></i></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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</span></i></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">from: <span class="Apple-style-span" style="color: #9fc5e8;"><a href="http://www.malaysia.com/penang-asam-laksa-food.htm">http://www.malaysia.com/penang-asam-laksa-food.htm</a></span></span></i></div>Group Memberhttp://www.blogger.com/profile/02703100496320289585noreply@blogger.com0tag:blogger.com,1999:blog-5053708357736637910.post-48833869349952518582011-04-08T20:35:00.002+08:002011-04-11T20:51:11.959+08:00Klang Famous Bak Kut Teh<strong><u><span class="Apple-style-span" style="color: #9fc5e8;">Bak Kut Teh</span></u></strong> <br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uJrA7VvY_pg3-FGarIbR_0S0trksha5Uqg1hLves4ffdDLFkdns7yM8Dwp3TfxLN5VWO2ZIlBae-OrRF0WGr44vRQdNfHZaJKbTrLqCsj3ROUL5yhyo4yTV1Ew-ODyDYS3DfiY9YfpKt/s1600/untitled.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uJrA7VvY_pg3-FGarIbR_0S0trksha5Uqg1hLves4ffdDLFkdns7yM8Dwp3TfxLN5VWO2ZIlBae-OrRF0WGr44vRQdNfHZaJKbTrLqCsj3ROUL5yhyo4yTV1Ew-ODyDYS3DfiY9YfpKt/s320/untitled.bmp" width="320" /></a></div><div class="separator" style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; clear: both; text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uJrA7VvY_pg3-FGarIbR_0S0trksha5Uqg1hLves4ffdDLFkdns7yM8Dwp3TfxLN5VWO2ZIlBae-OrRF0WGr44vRQdNfHZaJKbTrLqCsj3ROUL5yhyo4yTV1Ew-ODyDYS3DfiY9YfpKt/s1600/untitled.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Klang is believed to have been the origin of this delicacy. There are two to three famous restaurants located in Taman Intan,Klang. The popular ones that I have tasted include Fong Keow Restaurant, Weng Heong Restaurant and Teluk Pulai Restaurant. These shops have become so popular that many Japanese, Koreans and Taiwanese will come here whenever they are in thiscountry.</span></i></div><div class="separator" style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; clear: both; text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bak Kut Teh is one of the most popular Chinese delicacy in Malaysia. The ingredients used consist of pork ribs and herbs such as tong kui. Spices used include cinnamon, cloves, garlic and star anise. The pork ribs are boiled in the herbs forhours until the meat become tender. Other additional ingredients that are used include mushroom, lettuce and dried tofu.</span></i></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The other side dish that you can order is the fried dough (Yu Char Kueh) which is eaten by dipping the strips of dough intothe soup. The meal is not complete without one or two vegetables dishes that are usually cooked with oyster sauce and dried onions.</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The common way of taking bak kut teh is always with Chinese tea and rice. The tea is believe to help dilutes the fat consumedin this pork-laden soup. Usually there are a few types of Chinese tea that you can choose from. The common ones are Jasmine Tea or Ti Kuan Yin Tea. You will have to wash the cups and fill the teapot from the many kettles that are setup near thetables.</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Take note that these are all non air-conditioned restaurants and your dressing can be casual when you have your meals here.Having air-conditioned environment is not practical due to the fact that gas cyclinders are used to boil the kettles. Furthermore, the Chinese prefers to take the dishes when they are hot.</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">from: <a href="http://www.malaysiavacationguide.com/bak-kut-teh.html"><span class="Apple-style-span" style="color: #9fc5e8;">http://www.malaysiavacationguide.com/bak-kut-teh.html</span></a></span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div></div><div class="wider-box more-about-this clear" isimg="false" style="behavior: none; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; position: relative; zoom: 1;" vmlbg="http://static.malaysia.com/r1/v2/images/gradients/white-gradient.png"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://static.malaysia.com/r18//gallery/small_thumbnails/482.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img alt="thumb" border="0" class="firstthumb" height="196" src="http://static.malaysia.com/r18//gallery/small_thumbnails/482.jpg" width="200" /></span></i></a></div><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">If there is one subject that intrigues the people staying in Klang, it would be the debate on the best bak kut teh served in Klang Valley. There are those who would swear by a particular shop that they frequently patronise and others who have tried a few shops here and there and stuck to the best of the lot. These food lovers will scrutinize every single aspect of the dish, down to how strong the herbal taste should be in the soup.</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bak kut teh is a soup based dish consisting of different cuts of pork meat simmered in a herb based broth for hours. Most shops will normally use pork ribs, but they are also known to include other cuts of pork into the herbal broth as well. Meat from other parts tend to be softer and delicate compared to meat from the pork ribs, though most of it will just melt away as soon as it is spooned into the mouth. The herbs and spices that are normally used to give it that distinct taste are star anise, cinnamon, cloves, female ginseng (locally known as dong guai), fennel seeds and garlic, which is boiled for hours together with the selected cuts of meat. The meat becomes infused with all the flavours from the herbs and spices, and the sweetness from the meat seeps into the broth, mellowing the tangy and sharp taste of the herbs. Other ingredients commonly found in a bowl of bak kut teh are mushrooms, fried tofu puffs, pieces of dried tofu and iceberg lettuce.</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Throughout the years, creative traders have come to realize that some patrons do welcome the idea of having side dishes along with the main dish. It is common to find these restaurants now offering dishes like blanched iceberg lettuce drizzled with a mixture of oyster sauce, fried shallots and a little bit of the oil from the fried shallots and other dishes to their customers. The restaurateurs also offer additional ingredients like enoki mushrooms, chicken feet, fried strips of dough or locally known as youtiao for dipping into the soup or even meatballs at additional prices. It is normally eaten with fragrant rice and sprinkles of fried shallots and raw garlic. Some shops also serve it with yam rice as an alternative to plain rice. To pique the interests of bak kut teh lovers, another version of this dish was introduced. The broth is boiled and reduced to a thicker gravy and contains added ingredients like dried chilli and dried squid. As a result, the gravy is darker in colour, has a spicy aftertaste with a distinct aroma from the dried squid. This style is fast gaining popularity, especially in Klang. There is now even a dish called Chick Kut Teh, which substitutes chicken for pork. The dish was introduced during the Nipah virus outbreak in Malaysia, which caused many locals to be wary of consuming pork.</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">It is fascinating to see how a simple dish like this became a famous and widely eaten staple in Malaysia. This dish was supposed to be a nourishing dish for Chinese coolies who came to Port Klang to work during the British colonial era. Herbs and spices said to be good for health were gathered, with pork added to add flavour to the broth, resulting in this dish. Hot tea is always drunk together with this meal as it is believed that the tea is able to flush out excess oil from within the body. Most bak kut teh lovers will request extra bowls of soup. Some shops are very generous with their soup, obliging customers with their repeated requests. Others will kindly but firmly tell the customers that soup refills are limited as it is very precious. There are even rumours that some of the soup pots are continuously refilled with fresh soup everyday, to keep the intense flavours from the day before inside the pot, thereby making it even more mouth-watering.</span></i><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_c_VGs3VUIAMe-XA8tet5yTPWeRUkTC_sCsqBWfpeIVE3Zdql2Xh2-ZIcxmg6ovNQ2BTpGM23Kctnq1lTpKpyBNsqQbNSvjwQBcbMSrTtUY9XdJKqbksKWujGEDd4kKOSpNXx_nl2NT1/s1600/260px-Bak_kut_teh_zz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_c_VGs3VUIAMe-XA8tet5yTPWeRUkTC_sCsqBWfpeIVE3Zdql2Xh2-ZIcxmg6ovNQ2BTpGM23Kctnq1lTpKpyBNsqQbNSvjwQBcbMSrTtUY9XdJKqbksKWujGEDd4kKOSpNXx_nl2NT1/s1600/260px-Bak_kut_teh_zz.jpg" /></span></i></a></div><h1 style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif; font-size: large;"><u><i>Bak Kut Teh</i></u></span></h1><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Literally meaning "Pork Bone Tea", Bak Kut Teh is a marvelously spiced stew worthy of admiration the world over.</span></i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFoxwukAIki52qDLUZMIZNZhgscg5_5JOy_ajbi3PtzXG0mCV4RThxEpYVRM5IstNChPpw_-NzqdkqA-WmKViifCYdLgnCglZ5hex2eSioo14WbuOr9R-oF1syAhQZ3UUJkasVul1cp7h/s1600/199664_10150145271968964_596068963_6613539_1740198_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFoxwukAIki52qDLUZMIZNZhgscg5_5JOy_ajbi3PtzXG0mCV4RThxEpYVRM5IstNChPpw_-NzqdkqA-WmKViifCYdLgnCglZ5hex2eSioo14WbuOr9R-oF1syAhQZ3UUJkasVul1cp7h/s320/199664_10150145271968964_596068963_6613539_1740198_n.jpg" width="320" /></a></div><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></div>Group Memberhttp://www.blogger.com/profile/02703100496320289585noreply@blogger.com0tag:blogger.com,1999:blog-5053708357736637910.post-63687382199337767792011-04-08T20:12:00.002+08:002011-04-11T20:46:45.093+08:00Hainanese chicken 海南鸡饭<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_eyYdaq539iWPPze2tCSWsaLrcnwWyzbDaSw1N3zhfqi0bLWHq1UWB8-S0XyT6V_SYU3cmwz9BxvqWHVCRXJkmzrcqbpSKLWSBRtcmJwHk050ZJc_oNmpFv6hEjKhYfTygvblUHYnKWHK/s1600/e8b7a7c33ef5cf5e723f2f6ea292e221ramgs_hainanese_chicken_rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="200" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_eyYdaq539iWPPze2tCSWsaLrcnwWyzbDaSw1N3zhfqi0bLWHq1UWB8-S0XyT6V_SYU3cmwz9BxvqWHVCRXJkmzrcqbpSKLWSBRtcmJwHk050ZJc_oNmpFv6hEjKhYfTygvblUHYnKWHK/s200/e8b7a7c33ef5cf5e723f2f6ea292e221ramgs_hainanese_chicken_rice.jpg" width="200" /></span></i></a></div><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><strong>Hainanese chicken rice</strong> is a dish of <a href="http://en.wikipedia.org/wiki/Chinese_cuisine" title="Chinese cuisine"><span class="Apple-style-span" style="color: #9fc5e8;">Chinese origin</span></a> most commonly associated with <span class="Apple-style-span" style="color: #9fc5e8;">Hainanese cuisine</span>, <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Cuisine_of_Malaysia" title="Cuisine of Malaysia"><span class="Apple-style-span" style="color: #9fc5e8;">Malaysian cuisine</span></a> and <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Cuisine_of_Singapore" title="Cuisine of Singapore"><span class="Apple-style-span" style="color: #9fc5e8;">Singaporean cuisine</span></a>, although it is also commonly sold in neighbouring <a href="http://en.wikipedia.org/wiki/Thailand"><span class="Apple-style-span" style="color: #9fc5e8;">Thailand</span></a>. It is based on the well-known Hainanese dish called <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Wenchang_Chicken" title="Wenchang Chicken"><span class="Apple-style-span" style="color: #9fc5e8;">Wenchang chicken</span></a> (文昌雞). So-called due to its roots in Hainan cuisine and its adoption by the Hainanese <a href="http://en.wikipedia.org/wiki/Overseas_Chinese"><span class="Apple-style-span" style="color: #9fc5e8;">overseas Chinese</span></a> population in the <a href="http://en.wikipedia.org/wiki/Nanyang_(geographical_region)" title="Nanyang (geographical region)"><span class="Apple-style-span" style="color: #9fc5e8;">Nanyang</span></a> area (present-day <a href="http://en.wikipedia.org/wiki/Southeast_Asia"><span class="Apple-style-span" style="color: #9fc5e8;">Southeast Asia</span></a>), the version found in the Malaysia region combines elements of <a href="http://en.wikipedia.org/wiki/Hainanese"><span class="Apple-style-span" style="color: #9fc5e8;">Hainanese</span></a> and <a href="http://en.wikipedia.org/wiki/Cantonese_cuisine" title="Cantonese cuisine"><span class="Apple-style-span" style="color: #9fc5e8;">Cantonese cuisines</span></a> along with culinary preferences in the Southeast Asian region.</span></i><br />
<div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">.</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9hfOkr1QnN9ZZDvTKPUdoZoOwMO3cOOx1dAuumbkL8GWJeHMFnbNdy9Z9_ab3Jh-xyv993a-RWWQZ9DtfIHRZ5BQyt4oD9rzRbIRJtZzDASJY9jkOpjd9UuCWgcU7C2CGd0XdRYa-o9t/s1600/220px-Hainanese_Chicken_Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="138" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9hfOkr1QnN9ZZDvTKPUdoZoOwMO3cOOx1dAuumbkL8GWJeHMFnbNdy9Z9_ab3Jh-xyv993a-RWWQZ9DtfIHRZ5BQyt4oD9rzRbIRJtZzDASJY9jkOpjd9UuCWgcU7C2CGd0XdRYa-o9t/s320/220px-Hainanese_Chicken_Rice.jpg" width="320" /></a></div><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In <a href="http://en.wikipedia.org/wiki/Malacca"><span class="Apple-style-span" style="color: #9fc5e8;">Malacca</span></a>, the chicken rice is served as rice balls rather than a bowl of rice, commonly known as Chicken rice balls. <a href="http://en.wikipedia.org/wiki/Steamed_rice"><span class="Apple-style-span" style="color: #9fc5e8;">Steamed rice</span></a> is shaped into golf ball-sized orbs and served alongside the chopped chicken. This dish is eaten the same way as the regular version, making sure to get a portion of chicken, some rice and the soy and chili condiment into each mouthful. Older chefs argue that the rice was originally shaped into balls because it needed to be kept warm from the time it was cooked (often earlier in the day) until mealtime. The rice balls, when stored in wooden containers, apparently stayed warm for a longer time. The other theory is that the rice balls were more portable and were easier for labourers working on plantations to transport from home. Today, rice balls are appreciated more as a novelty than anything else.</span></i><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="thumb tright"><div class="thumbinner" style="width: 202px;"></div></div><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The Ipoh bean sprout chicken rice (Ngah Choi Kai Fan) of <a href="http://en.wikipedia.org/wiki/Ipoh"><span class="Apple-style-span" style="color: #9fc5e8;">Ipoh</span></a>, <a href="http://en.wikipedia.org/wiki/Malaysia"><span class="Apple-style-span" style="color: #9fc5e8;">Malaysia</span></a>, is the Cantonese version with steamed chicken served with boiled <a href="http://en.wikipedia.org/wiki/Mung_bean" title="Mung bean"><span class="Apple-style-span" style="color: #9fc5e8;">bean sprouts</span></a> but in white rice rather than the flavoured oil rice. This is a very popular version of the rice and many other chicken rice stall have slowly followed it by adding in bean sprouts along with the chicken. The chicken rice dish can also be further accompanied with a simple <a href="http://en.wikipedia.org/wiki/Pork"><span class="Apple-style-span" style="color: #9fc5e8;">pork</span></a> <a href="http://en.wikipedia.org/wiki/Meatball"><span class="Apple-style-span" style="color: #9fc5e8;">meatball</span></a> soup. In addition to that, various hawkers also sell a variety of chicken innards - gizzard, liver, intestines - which are also equally popular for chicken rice lovers.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Chicken rice in Malaysia is available in many Chinese coffee shops or restaurants or street hawker stalls, but also chain restaurants such as <a href="http://en.wikipedia.org/wiki/The_Chicken_Rice_Shop"><span class="Apple-style-span" style="color: #9fc5e8;">The Chicken Rice Shop</span></a>, <a href="http://en.wikipedia.org/wiki/KFC"><span class="Apple-style-span" style="color: #9fc5e8;">KFC</span></a>'s Rasamas and famous Malaysia Chinatown's Nam Heong. Most chicken rice vendors in the country also offer an alternative of roasted chicken instead of the regular, steamed one. Other variations include a <a class="mw-redirect" href="http://en.wikipedia.org/wiki/BBQ" title="BBQ"><span class="Apple-style-span" style="color: #9fc5e8;">BBQ</span></a> version or also a <a href="http://en.wikipedia.org/wiki/Honey"><span class="Apple-style-span" style="color: #9fc5e8;">honey</span></a>-roasted choice.</span></i><br />
<div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">.</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4mofzSFWFklCLuS0k56F7WFuFdyf9WRktiMgoi0jrKKazpVSmAsWx5NeikKE0VnHGDe2jj_gd8qsL__OVkxiPLewbS-TSfwANVvyFTS6X8vC2QNdN0HaIvu6ZcLwvCgOhxOYD-BTXXFW/s1600/hainan_chicken_rice1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="190" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht4mofzSFWFklCLuS0k56F7WFuFdyf9WRktiMgoi0jrKKazpVSmAsWx5NeikKE0VnHGDe2jj_gd8qsL__OVkxiPLewbS-TSfwANVvyFTS6X8vC2QNdN0HaIvu6ZcLwvCgOhxOYD-BTXXFW/s320/hainan_chicken_rice1.jpg" width="320" /></span></i></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><span class="mw-headline" id="Preparation" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif; font-size: large;"><i><b><u>Preparation</u></b></i></span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The <a href="http://en.wikipedia.org/wiki/Chicken"><span class="Apple-style-span" style="color: #9fc5e8;">chicken</span></a> is prepared in traditional Hainanese methods which involve the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating <a href="http://en.wikipedia.org/wiki/Master_stock" title="Master stock"><span class="Apple-style-span" style="color: #9fc5e8;">master stocks</span></a>. This stock is not used for rice preparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as "oily rice" with Southeast Asian pandan leaves added sometimes. Some cooks may add <a href="http://en.wikipedia.org/wiki/Coconut_milk"><span class="Apple-style-span" style="color: #9fc5e8;">coconut milk</span></a> to the rice, reminiscent of the Malay dish <a href="http://en.wikipedia.org/wiki/Nasi_lemak"><span class="Apple-style-span" style="color: #9fc5e8;">nasi lemak</span></a>.</span></i><br />
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</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The Hainanese prefer using older, plumper birds to maximise the amount of oil extracted, thus creating a more flavourful dish. Over time, however, the dish began adopting elements of Cantonese cooking styles, such as using younger birds to produce more tender meats. In another variation, the bird is dipped in ice after cooking to produce a jelly-like skin finishing, commonly referred to as Báijī (白雞) for "white chicken", in contrast to the more traditional Lǔjī (滷雞, stock chicken) or Shāojī (燒雞, roasted chicken). In Singapore, where modernity has made the maintenance and long-term storage of master stocks unfeasible, the meat is cooked by boiling in water flavoured with garlic and ginger instead, with the resulting stock used in the preparation of the rice and also in the accompanying soup</span></i><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">.</span></i><br />
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</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The dish is usually served with several dips, including <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Chilli_pepper" title="Chilli pepper"><span class="Apple-style-span" style="color: #9fc5e8;">chilli</span></a> sauce and pounded <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Ginger_root" title="Ginger root"><span class="Apple-style-span" style="color: #9fc5e8;">ginger</span></a>. It is common in Hainan to also offer a third sauce involving <a href="http://en.wikipedia.org/wiki/Oyster_sauce"><span class="Apple-style-span" style="color: #9fc5e8;">oyster sauce</span></a> mixed with garlic, while dark <a href="http://en.wikipedia.org/wiki/Soy_sauce"><span class="Apple-style-span" style="color: #9fc5e8;">soy sauce</span></a> is more commonly served in Malaysia/Singapore. The Malaysian/Singaporean version of the chili are also much hotter, reflecting its Southeast Asian influences, and may also involve a mixture of chilli with <a href="http://en.wikipedia.org/wiki/Garlic"><span class="Apple-style-span" style="color: #9fc5e8;">garlic</span></a>. Most dishes are served with sliced <a href="http://en.wikipedia.org/wiki/Cucumber"><span class="Apple-style-span" style="color: #9fc5e8;">cucumber</span></a>, reflecting the Chinese preference for introducing some variety for a more complete meal.</span></i><br />
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</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sometimes a boneless version of chicken rice is served in <a href="http://en.wikipedia.org/wiki/Malaysia"><span class="Apple-style-span" style="color: #9fc5e8;">Malaysia</span></a> or <a href="http://en.wikipedia.org/wiki/Singapore"><span class="Apple-style-span" style="color: #9fc5e8;">Singapore</span></a>.</span></i></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span class="Apple-style-span" style="clear: left; float: left; font-family: Times, 'Times New Roman', serif; margin-bottom: 1em; margin-right: 1em;"><br />
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</span></div>Group Memberhttp://www.blogger.com/profile/02703100496320289585noreply@blogger.com0tag:blogger.com,1999:blog-5053708357736637910.post-19437967494604882982011-04-08T20:02:00.004+08:002011-04-11T20:48:41.554+08:00Cendol<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlHRllbv7lSwLc_Ikzc1klwXr-UfhniMwjd4Xc4j18yYDe4rHrZqldbVeQS68Zw3O8inKLvpOoomI92FGuYQkPUbMvrpbvy7Y00dMO-NMQkEZMDAPa8adO9y8rClsyPfu-6PKIzHgwEja/s1600/cendol.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlHRllbv7lSwLc_Ikzc1klwXr-UfhniMwjd4Xc4j18yYDe4rHrZqldbVeQS68Zw3O8inKLvpOoomI92FGuYQkPUbMvrpbvy7Y00dMO-NMQkEZMDAPa8adO9y8rClsyPfu-6PKIzHgwEja/s320/cendol.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></div><div style="text-align: center;"><strong><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cendol is a common and popular cold dessert sell at hawker stall or food court in Malaysia.Cendol are served in a cold mixture of coconut milk, brown syrup made from the local gula melaka, and shaved ice.</span></i></strong></div><i><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif;">TOP 10 cendol spots in Kuala Lumpur=))</span></i><br />
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<div class="separator" style="clear: both; text-align: left;"><i><span class="Apple-style-span" style="color: #b4a7d6; font-family: Times, 'Times New Roman', serif;"><strong>1. Penang Road Famous Teowchew Chendul, Giant Supermarket Subang Jaya</strong></span></i></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><strong></strong><b>- </b>You read it right. The famous Penang Road cendol right here in the Klang Valley. Unless you're planning on a road trip up north soon, the Subang outlet is as authentic as it gets. According to <a href="http://peteformation.blogspot.com/2009/05/penang-road-teowchew-chendol-at-giant.html" target="_blank"><span class="Apple-style-span" style="color: #9fc5e8;">PeteFormation Foodie Adventure</span></a>, "the taste of chendol with lots of giant red beans is out of this world. Wa lau leh, yummy dessert on a hot day!"</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: left;"><strong><i><span class="Apple-style-span" style="color: #b4a7d6; font-family: Times, 'Times New Roman', serif;">2. SS15, Subang Jaya</span></i></strong></div><div style="text-align: left;"><strong><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></strong></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>- </b>If you're familiar with this area in Subang, then you'd probably seen the long lines. Located near the Shell petrol station, McDonalds and the ol' Gazebo, <a href="http://bangsar-babe.blogspot.com/2007/12/cendol-ss15-subang-jaya.html" target="_blank"><span class="Apple-style-span" style="color: #9fc5e8;">Bangsar-Babe</span></a> says, "short strands of pandan jelly, red beans and sweet corn in shaved ice drizzled with a generous amount of thick palm sugar and topped with fresh coconut milk. MMmmMm... how can you say no to this?? It's so good that you will be planning on ordering a second bowl...even before you finish your first." Enough said.</span></i></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: left;"><strong><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></strong></div><div style="text-align: left;"><strong><i><span class="Apple-style-span" style="color: #b4a7d6; font-family: Times, 'Times New Roman', serif;">3. Cendol Titiwangsa</span></i></strong></div><div style="text-align: left;"><strong><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></strong></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>- </b>Paying bills and waiting in line are just sucky. The next time you need to settle your phone/Streamyx bill, drop by the Titiwangsa TM branch, spot the man with the goods and and have a bowl of cendol under the tree. "The combination of gula melaka and santan with the pulut makes this throat cooler thicker, sweeter and a steadying hand on thoughts of mayhem," says <a href="http://www.friedchillies.com/index.php/site/detail/rojak_mamak_titiwangsa/" target="_blank"><span class="Apple-style-span" style="color: #9fc5e8;">Fried Chillies</span></a>. While you're there, do us a favour and have some rojak.</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: left;"><strong><i><span class="Apple-style-span" style="color: #b4a7d6; font-family: Times, 'Times New Roman', serif;">4. Cendol Klang</span></i></strong></div><div style="text-align: left;"><strong><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></strong></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>- </b>This cendol outlet has been serving its customers since the 70's. Apparently the owner used to sell by the side of the road on his motorcycle for over 20 years before he could afford a shoplot. <a href="http://ipohwav3.wordpress.com/2008/11/17/klang-one-day-tour-part-two-klang-cendol/" target="_blank"><span class="Apple-style-span" style="color: #9fc5e8;">Ipoh Mali Talak Sombong</span> </a>says, "all four of us had the original cendol which has a thick, creamy coconut milk with soft but not mushy cendol, red kidney beans and sufficient gula melaka syrup." Yumz! See <span class="Apple-style-span" style="color: #9fc5e8;"><a href="http://lydiateh.blogspot.com/2005/10/best-cendol-in-klang.html" target="_blank"><span class="Apple-style-span" style="color: #9fc5e8;">here</span></a> </span>and <a href="http://food.yowazzup.com/famous-cendol-cendol-klang-jalan-nanas-klang.html" target="_blank"><span class="Apple-style-span" style="color: #9fc5e8;">here</span></a> (with address and map) for more reviews on Cendol Klang.</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: left;"><strong><i><span class="Apple-style-span" style="color: #b4a7d6; font-family: Times, 'Times New Roman', serif;">5. Little Penang Cafe</span></i></strong></div><div style="text-align: left;"><strong><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></strong></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>- </b>I like the cendol here because it's not too sweet. Priced at RM4.20 per bowl, it has just the right amount of coconut milk and gula melaka.</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: left;"><strong><i><span class="Apple-style-span" style="color: #b4a7d6; font-family: Times, 'Times New Roman', serif;">6. Cendol Mamanda, Ampang</span></i></strong></div><div style="text-align: left;"><strong><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></strong></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>- </b>According to our colleague and Ampang girl, Claudia, <span class="status-body"><span class="entry-content">you can find this cendol next to the Mamanda reservoir. She says it's amazingly sweet. Look out for a van which apparently has been parked there since Claudia was a kid. </span></span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="status-body"><span class="entry-content"><br />
</span></span></span></i></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: left;"><strong><i><span class="Apple-style-span" style="color: #b4a7d6; font-family: Times, 'Times New Roman', serif;">7. Brickfields</span></i></strong></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><i><br />
</i></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><i>- </i></b><i>We heard there's a good cendol stall in front of the 7-11 behind YMCA (Jalan Tun Sambanthan 4). But as it turns out, it's Ah Keong's ABC Stall. Ais Kacang, not cendol... Sorry! For what it's worth, </i><a href="http://masak-masak.blogspot.com/" style="font-style: italic;" target="_blank"><span class="Apple-style-span" style="color: #9fc5e8;">masak-masak</span></a><i> says the Ais Kacang there is all kinds of crazy: gula melaka syrup, evaporated milk; "rainbow of goodies" (black cincau, green cendol, red bean, large kidney beans and corn) and topped with young coconut flesh! Read her review </i><a href="http://masak-masak.blogspot.com/2007/04/ais-batu-campur-ah-keongs-abc-stall.html" style="font-style: italic;" target="_blank"><span class="Apple-style-span" style="color: #9fc5e8;">here</span></a><i>.</i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br />
</i></span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: left;"><strong><i><span class="Apple-style-span" style="color: #b4a7d6; font-family: Times, 'Times New Roman', serif;"><span class="status-body"><span class="entry-content">8. Nyonya Kitchen, </span></span>No. 80 Jalan SS21/39, Damansara Uptown</span></i></strong></div><div style="text-align: left;"><strong><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></strong></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>- </b>According to <a href="http://malaysianfoodguide.com/2007/06/04/nyonya-kitchen-uptown-damansara/" target="_blank"><span class="Apple-style-span" style="color: #9fc5e8;">Malaysian Food Guide</span></a>, Nyonya Kitchen makes a mean cendol because it tastes "like magic". Priced at RM2.50, this signature dessert comes with additional gula melaka.</span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><strong><span class="Apple-style-span" style="color: #b4a7d6;">9. Seksyen 17, Petaling Jaya</span></strong></i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><strong><br />
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<div style="text-align: left;"><span class="status-body"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><b>- </b>This one's pretty close to our office at <a href="http://www.jayaone.com.my/" target="_blank"><span class="Apple-style-span" style="color: #9fc5e8;">Jaya One</span></a>. Located on Jalan 17/1A (close to the Rothman roundabout), some of us at the office agree it's got to be the best cendol in the area.</i></span></span></div><div style="text-align: left;"><span class="status-body"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br />
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<div style="text-align: left;"><i><span class="Apple-style-span" style="color: #b4a7d6; font-family: Times, 'Times New Roman', serif;"><strong><span class="status-body"><span class="entry-content">10. </span></span></strong><span class="postbody"><strong>Bukit Rambai Cendol</strong></span></span></i></div><div style="text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="postbody"><strong><br />
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<div style="text-align: left;"><i><span class="Apple-style-span" style="font-style: normal;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="postbody"><b>- </b>Melaka cendol makes its presence felt in the Valley by opening an outlet in Kelana Mall. Auntie Koh, the woman behind this famous peranakan cendol, makes cendol with fresh creamy coconut milk and generous servings of gula melaka. It opens from 10 am to 6 pm.</span></span></i></span></i></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: #9fc5e8;"><a href="http://www.klue.com.my/articles/1928-Top-10-Cendol-Spots-in-KL">http://www.klue.com.my/articles/1928-Top-10-Cendol-Spots-in-KL</a></span></i></span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc;">.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc;">.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc;">.</span></i></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3EVlcq0oVbFtX2hZh117CYpCOuXoHadaNnQuo-Jf-PJik60eEI1qt5RrKQxwNuN8NOh0cJ4OgY6hKMkQtkW2K6lpU2e0AFrF3fB-VrrssdqKgZ-nZDB6ULz7aoxXEILGHV9afpj9bH_-/s1600/cendol_store_penang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3EVlcq0oVbFtX2hZh117CYpCOuXoHadaNnQuo-Jf-PJik60eEI1qt5RrKQxwNuN8NOh0cJ4OgY6hKMkQtkW2K6lpU2e0AFrF3fB-VrrssdqKgZ-nZDB6ULz7aoxXEILGHV9afpj9bH_-/s320/cendol_store_penang.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><i><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif; font-size: large;"></span></i></i></span><br />
<div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><i><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif; font-size: large;"><b><u></u></b></span></i></i></span><br />
<div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><i><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif; font-size: large;"><b><u><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span></i></u></b></span></i></i></span></div><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; display: inline !important;"><div style="font-family: Simsun; font-style: normal; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><i><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif; font-size: large;"><b><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Simsun; font-style: normal;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span></i></span></i></span></u></b></span></i></i></span><br />
<div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; display: inline !important; font-family: Simsun; font-style: normal;"><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; display: inline !important; font-family: Simsun; font-style: normal;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><i><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif; font-size: large;"><b><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Simsun; font-style: normal;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Recipe</span></i></span></i></span></i></span></i></span></u></b></span></i></i></span></div></div></div></div><div style="font-family: Simsun; font-style: normal;"></div></div></div><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span></i><br />
<div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium;"><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">150 gm green pea flour (hoon kueh flour aka lek tau hoon)</span></i></span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 cup water</span></i></span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 drops pandan flavor</span></i></span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tbsp lye/alkaline water/kan sui/air abu</span></i></span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 tsp salt</span></i></span></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 can coconut milk,400ml</span></i></span></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><strong><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u><span class="Apple-style-span" style="color: #9fc5e8;">Palm Syrup</span></u><span class="Apple-style-span" style="color: #9fc5e8;">:</span></span></i></strong></span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><strong></strong></span></i></span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span></i></span></i></div><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; display: inline !important;"><div style="display: inline !important; font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cup water</span></i></span></i></span></i></div></div><br />
<div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pack palm sugar,400gm</span></i></span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup sugar</span></i></span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></span></i></div><div style="font-family: Simsun; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4-5 pandan leaves (screw pine leaves)</span></i></span></i></div></div><div style="border-bottom-color: initial; border-bottom-style: none; border-bottom-width: medium; border-left-color: initial; border-left-style: none; border-left-width: medium; border-right-color: initial; border-right-style: none; border-right-width: medium; border-top-color: initial; border-top-style: none; border-top-width: medium; font-family: Simsun; font-style: normal;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3EVlcq0oVbFtX2hZh117CYpCOuXoHadaNnQuo-Jf-PJik60eEI1qt5RrKQxwNuN8NOh0cJ4OgY6hKMkQtkW2K6lpU2e0AFrF3fB-VrrssdqKgZ-nZDB6ULz7aoxXEILGHV9afpj9bH_-/s1600/cendol_store_penang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span></i></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPjY2WtzmfYpxbyqvJcOytKYORya6aaSAsYJNjCMEb-zqK-mSjx46Rf_kq00OWOvwFSD3NUdRX-FA8WIuyDean7Y92ok0-2Vu3KkDokhsfNqoykBjkuIZt5p753EdYblOssSMGm7_8Cyk/s1600/D%2526L_Cendol.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPjY2WtzmfYpxbyqvJcOytKYORya6aaSAsYJNjCMEb-zqK-mSjx46Rf_kq00OWOvwFSD3NUdRX-FA8WIuyDean7Y92ok0-2Vu3KkDokhsfNqoykBjkuIZt5p753EdYblOssSMGm7_8Cyk/s320/D%2526L_Cendol.JPG" width="320" /></a></div><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> from:<u><span class="Apple-style-span" style="color: #9fc5e8;"> http://www.myasiankitchenny.com/2009/07/cendol.html</span></u></span></i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ve-sqAfAT8PmzOGPvBQI5Jr2Cf3zzJe-yjzIph69GR-wCB2EmgY2KrLJKi_A4UtAZ6C1NJVhkOesRjI0OpZyyuV_yTnpRFSWaxSK7HUzSP512A-YHV7mbKr9Fk3UxHmlHXQOyk2jHr7m/s1600/207737_10150145274133964_596068963_6613551_2661959_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ve-sqAfAT8PmzOGPvBQI5Jr2Cf3zzJe-yjzIph69GR-wCB2EmgY2KrLJKi_A4UtAZ6C1NJVhkOesRjI0OpZyyuV_yTnpRFSWaxSK7HUzSP512A-YHV7mbKr9Fk3UxHmlHXQOyk2jHr7m/s320/207737_10150145274133964_596068963_6613551_2661959_n.jpg" width="320" /></a></div><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u><span class="Apple-style-span" style="color: #9fc5e8;"><br />
</span></u></span></i></div>Group Memberhttp://www.blogger.com/profile/02703100496320289585noreply@blogger.com0tag:blogger.com,1999:blog-5053708357736637910.post-80062817532090408462011-04-08T19:47:00.003+08:002011-04-11T20:49:48.068+08:00The Wok of Fury!Penang Char Kway Teow~~<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCY6qQalWgEuhrf02hnFWrO0o6odgwFON5IrQ2k5ARbKys-CcW6dp4USwIitWJH3YrPHsOBZ8ycON6kjZP2qcAewPax8xHm6GTRjYkJpQnNaY8y9WYSg_8p2AQZMFbF7gtkn5boaYm9olX/s1600/800px-Penangckt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCY6qQalWgEuhrf02hnFWrO0o6odgwFON5IrQ2k5ARbKys-CcW6dp4USwIitWJH3YrPHsOBZ8ycON6kjZP2qcAewPax8xHm6GTRjYkJpQnNaY8y9WYSg_8p2AQZMFbF7gtkn5boaYm9olX/s320/800px-Penangckt.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaaHu1FNK3Y7l7MU-d_G8HiP1dKOACU1svxHpPSHlP7nxcJbcXj2X6qilMaPSmr0B8mYCOoupOxDwREvnrdvIEf5Ot5GCIYdJ397avDRqnYI-uQ7sMMd5mrSRkOCW-wLljtZa7fOM-i2L/s1600/220px-Char_kway_teow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaaHu1FNK3Y7l7MU-d_G8HiP1dKOACU1svxHpPSHlP7nxcJbcXj2X6qilMaPSmr0B8mYCOoupOxDwREvnrdvIEf5Ot5GCIYdJ397avDRqnYI-uQ7sMMd5mrSRkOCW-wLljtZa7fOM-i2L/s1600/220px-Char_kway_teow.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><b>Char kway teow</b></i>,炒粿條 literally "stir-fried ricecake strips", is a popular noodle dish in <a href="http://en.wikipedia.org/wiki/Malaysia"><span class="Apple-style-span" style="color: #cfe2f3;">Malaysia</span></a>, <a href="http://en.wikipedia.org/wiki/Indonesia"><span class="Apple-style-span" style="color: #9fc5e8;">Indonesia</span></a>, <span class="Apple-style-span" style="color: #9fc5e8;"><a href="http://en.wikipedia.org/wiki/Brunei"><span class="Apple-style-span" style="color: #9fc5e8;">Brunei</span></a> </span>and <a href="http://en.wikipedia.org/wiki/Singapore"><span class="Apple-style-span" style="color: #9fc5e8;">Singapore</span></a>. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at <a href="http://en.wikipedia.org/wiki/Hawker_(trade)" title="Hawker (trade)"><span class="Apple-style-span" style="color: #9fc5e8;">hawker</span></a> stalls especially in <a href="http://en.wikipedia.org/wiki/Penang"><span class="Apple-style-span" style="color: #9fc5e8;">Penang</span></a>, Malaysia.</div>It is made from <a href="http://en.wikipedia.org/wiki/Shahe_fen" title="Shahe fen"><span class="Apple-style-span" style="color: #9fc5e8;">flat rice noodles</span></a><span class="Apple-style-span" style="color: #9fc5e8;"> </span>(河粉 <i>hé fěn</i> in <a href="http://en.wikipedia.org/wiki/Mandarin_Chinese"><span class="Apple-style-span" style="color: #9fc5e8;">Mandarin Chinese</span></a>) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark<span class="Apple-style-span" style="color: #9fc5e8;"> <a href="http://en.wikipedia.org/wiki/Soy_sauce"><span class="Apple-style-span" style="color: #9fc5e8;">soy sauce</span></a></span>, <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Chile_pepper" title="Chile pepper"><span class="Apple-style-span" style="color: #9fc5e8;">chilli</span></a>, a small quantity of <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Belachan" title="Belachan"><span class="Apple-style-span" style="color: #9fc5e8;">belachan</span></a>, whole <a href="http://en.wikipedia.org/wiki/Prawn" title="Prawn"><span class="Apple-style-span" style="color: #9fc5e8;">prawns</span></a>, deshelled <a href="http://en.wikipedia.org/wiki/Cockle_(bivalve)" title="Cockle (bivalve)"><span class="Apple-style-span" style="color: #9fc5e8;">cockles</span></a>, <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Bean_sprouts" title="Bean sprouts"><span class="Apple-style-span" style="color: #9fc5e8;">bean sprouts</span></a> and chopped <a href="http://en.wikipedia.org/wiki/Garlic_chives" title="Garlic chives"><span class="Apple-style-span" style="color: #9fc5e8;">Chinese chives</span></a>. The dish may commonly be stir-fried with egg, slices of <a href="http://en.wikipedia.org/wiki/Chinese_sausage"><span class="Apple-style-span" style="color: #9fc5e8;">Chinese sausage</span></a> and <a href="http://en.wikipedia.org/wiki/Fishcake"><span class="Apple-style-span" style="color: #9fc5e8;">fishcake</span></a>, and less commonly with other ingredients. <i>Char kway teow</i> is traditionally stir-fried in <a href="http://en.wikipedia.org/wiki/Pork"><span class="Apple-style-span" style="color: #9fc5e8;">pork</span></a> fat, with crisp croutons of pork <a href="http://en.wikipedia.org/wiki/Lard"><span class="Apple-style-span" style="color: #9fc5e8;">lard</span></a>, and commonly served on a piece of banana leaf on a plate.<br />
<i>Char kway teow</i> has a reputation of being unhealthy due to its high <a href="http://en.wikipedia.org/wiki/Saturated_fat"><span class="Apple-style-span" style="color: #9fc5e8;">saturated fat</span></a> content. However, when the dish was first invented, it was mainly served to <a href="http://en.wikipedia.org/wiki/Laborer" title="Laborer"><span class="Apple-style-span" style="color: #9fc5e8;">labourers</span></a>. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of <span class="Apple-style-span" style="color: #9fc5e8;"><a href="http://en.wikipedia.org/wiki/Energy"><span class="Apple-style-span" style="color: #9fc5e8;">energy</span></a> </span>and <a href="http://en.wikipedia.org/wiki/Nutrient" title="Nutrient"><span class="Apple-style-span" style="color: #9fc5e8;">nutrients</span></a>. When the dish was first served, it was often sold by <a href="http://en.wikipedia.org/wiki/Fisherman" title="Fisherman"><span class="Apple-style-span" style="color: #9fc5e8;">fishermen</span></a>, <span class="Apple-style-span" style="color: #9fc5e8;"><a href="http://en.wikipedia.org/wiki/Farmer" title="Farmer"><span class="Apple-style-span" style="color: #9fc5e8;">farmers</span></a> </span>and cockle-gatherers who doubled as <i>char kway teow</i> hawkers in the evening to supplement their income.<br />
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<div style="text-align: center;">from:<a href="http://en.wikipedia.org/wiki/Char_kway_teow"><span class="Apple-style-span" style="color: #9fc5e8;">http://en.wikipedia.org/wiki/Char_kway_teow</span></a></div><br />
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<strong><span class="Apple-style-span" style="color: #9fc5e8;"><u>Ingredients</u>:</span></strong><br />
300g kway teow (flat rice noodles)<br />
200g prawns (shelled)<br />
50g chives (cut into 3cm lengths)<br />
150g beansprouts<br />
1 chinese sausage (sliced)<br />
3 eggs<br />
2 cloves garlic (chopped)<br />
4 tbsp cooking oil<br />
1-2 tbsp chilli paste<br />
<strong><span class="Apple-style-span" style="color: #9fc5e8;"><u>Seasoning</u>:</span></strong><br />
2 tsp light soya sauce<br />
1 tsp dark soya sauce<br />
a pinch of salt<br />
a dash of pepper<br />
<strong><span class="Apple-style-span" style="color: #9fc5e8;"><u>Method</u>:</span></strong><br />
1. Heat 4 tbsp oil in wok until hot, add chopped garlic and fry until fragrant. Turn up the heat and add the chilli paste (if used) and continue to fry until fragrant.<br />
2. Add prawns, chinese sausage slices and beansprouts and fry for a while. Push all the fried ingredients to one side and add the kway teow (flat rice noodles) and stir-fry quickly for a few seconds.<br />
3. Add seasoning, sprinkle with a little water and stir in all the fried ingredients. Push ingredients to the sides of the wok to create an empty space in the centre. Add a tbsp of oil and crack in the eggs. When the eggs start to set, cover the eggs with the noodle mixture and stir-fry evenly.<br />
4. Finally, add the chives and stir-fry for 20 seconds before dishing up.<br />
<strong><span class="Apple-style-span" style="color: #9fc5e8;"><u>Chilli Paste</u>:</span></strong><br />
2 tbsp chilli paste<br />
10 shallots<br />
1/2 tsp salt<br />
5-6 tbsp oil<br />
<strong><span class="Apple-style-span" style="color: #9fc5e8;"><u>Method</u>:</span></strong><br />
1. Blend skinned shallots and mix with chilli paste.<br />
2. Heat oil in wok and fry the chilli paste over slow fire, stirring constantly until fragrant and until the oil separates from paste. Season with a little salt.<br />
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<div style="text-align: center;">from:<span class="Apple-style-span" style="color: #9fc5e8;"><a href="http://roseskitchen.wordpress.com/2007/04/25/penang-char-kway-teow/">http://roseskitchen.wordpress.com/2007/04/25/penang-char-kway-teow/</a></span><br />
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</div><div class="pagenav"></div><a href="http://en.wikipedia.org/wiki/Char_kway_teow"></a><br />
<a href="http://www.visitpenang.gov.my/portal3/where-to-eat/helen-ong/char-kuey-teow.html"></a>Group Memberhttp://www.blogger.com/profile/02703100496320289585noreply@blogger.com0tag:blogger.com,1999:blog-5053708357736637910.post-42599067830545585432011-04-08T19:12:00.004+08:002011-04-11T20:52:54.686+08:00Yong Tau Foo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXpHkLkHXJTaoO82HpsqUXQ6riBj5n2J7MpirmVSIPkdzx4YQMBtVCk1ix9Ayy0Jf9vKBlgF3qP0OFHu_310a0D8nEvu9a53axVxQAJXCHKjcpYNeFm-NmYgSdW3xvRcVRbF7AxIKMoWs-/s1600/YONG_TAU_FOO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXpHkLkHXJTaoO82HpsqUXQ6riBj5n2J7MpirmVSIPkdzx4YQMBtVCk1ix9Ayy0Jf9vKBlgF3qP0OFHu_310a0D8nEvu9a53axVxQAJXCHKjcpYNeFm-NmYgSdW3xvRcVRbF7AxIKMoWs-/s320/YONG_TAU_FOO.JPG" width="320" /></span></i></a></div><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Yong tau foo</b> ( also spelled yong tao foo, yong tau fu, or yong tau hu yong tofu) is a <a href="http://en.wikipedia.org/wiki/Chinese_cuisine" title="Chinese cuisine"><span class="Apple-style-span" style="color: #9fc5e8;">Chinese</span></a> soup dish with <a href="http://en.wikipedia.org/wiki/Hakka_cuisine" title="Hakka cuisine"><span class="Apple-style-span" style="color: #9fc5e8;">Hakka</span></a> origins commonly found in <a href="http://en.wikipedia.org/wiki/China"><span class="Apple-style-span" style="color: #9fc5e8;">China</span></a>, <a href="http://en.wikipedia.org/wiki/Singapore"><span class="Apple-style-span" style="color: #9fc5e8;">Singapore</span></a>, <a href="http://en.wikipedia.org/wiki/Thailand"><span class="Apple-style-span" style="color: #9fc5e8;">Thailand</span></a> and <a href="http://en.wikipedia.org/wiki/Malaysia"><span class="Apple-style-span" style="color: #9fc5e8;">Malaysia</span></a>. There are also <a href="http://en.wikipedia.org/wiki/Teochew_cuisine" title="Teochew cuisine"><span class="Apple-style-span" style="color: #9fc5e8;">Teochew</span></a> and <a href="http://en.wikipedia.org/wiki/Fujian_cuisine" title="Fujian cuisine"><span class="Apple-style-span" style="color: #9fc5e8;">Hokkien</span></a> variations.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In Malaysia, the <a href="http://en.wikipedia.org/wiki/Ampang"><span class="Apple-style-span" style="color: #9fc5e8;">Ampang</span></a> region of <a href="http://en.wikipedia.org/wiki/Kuala_Lumpur"><span class="Apple-style-span" style="color: #9fc5e8;">Kuala Lumpur</span></a> is particularly famous for this dish. It is ubiquitous in Singapore food courts, too. Essentially the dish originated in the early 1960s in a restaurant called "Chew Kuan" as <a href="http://en.wikipedia.org/wiki/Tofu"><span class="Apple-style-span" style="color: #9fc5e8;">tofu</span></a> stuffed with a meat paste of fish and pork, thereby earning the dish its name "Yong Tau Foo," which means "stuffed bean curd." Since then all variety of vegetables and even fried fritters have been similarly stuffed, and the name Yong Tau Foo has thus been used liberally to apply to foods prepared in this manner.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Yong tau foo is essentially a clear <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Consomme" title="Consomme"><span class="Apple-style-span" style="color: #9fc5e8;">consomme</span></a> <span class="Apple-style-span" style="color: #9fc5e8;"><a href="http://en.wikipedia.org/wiki/Soup"><span class="Apple-style-span" style="color: #9fc5e8;">soup</span></a> </span>containing a varied selection of food items including <a href="http://en.wikipedia.org/wiki/Fish_ball" title="Fish ball"><span class="Apple-style-span" style="color: #9fc5e8;">fish balls</span></a>, <a href="http://en.wikipedia.org/wiki/Crab_stick" title="Crab stick"><span class="Apple-style-span" style="color: #9fc5e8;">crab sticks</span></a>, <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Bittergourd" title="Bittergourd"><span class="Apple-style-span" style="color: #9fc5e8;">bittergourds</span></a>, <a href="http://en.wikipedia.org/wiki/Cuttlefish"><span class="Apple-style-span" style="color: #9fc5e8;">cuttlefish</span></a>, <a href="http://en.wikipedia.org/wiki/Lettuce"><span class="Apple-style-span" style="color: #9fc5e8;">lettuce</span></a>, <a href="http://en.wikipedia.org/wiki/Okra" title="Okra"><span class="Apple-style-span" style="color: #9fc5e8;">ladies fingers</span></a>, as well as <a href="http://en.wikipedia.org/wiki/Chili_pepper" title="Chili pepper"><span class="Apple-style-span" style="color: #9fc5e8;">chilis</span></a>, and various forms of fresh produce, seafood and meats common in <a href="http://en.wikipedia.org/wiki/Chinese_cuisine"><span class="Apple-style-span" style="color: #9fc5e8;">Chinese cuisine</span></a>. Some of these items, such as <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Bittergourd" title="Bittergourd"><span class="Apple-style-span" style="color: #9fc5e8;">bittergourd</span></a> and chili, are usually filled with <a href="http://en.wikipedia.org/wiki/Surimi" title="Surimi"><span class="Apple-style-span" style="color: #9fc5e8;">fish paste</span></a> (surimi). The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with <a href="http://en.wikipedia.org/wiki/Chopsticks"><span class="Apple-style-span" style="color: #9fc5e8;">chopsticks</span></a> and a soup spoon and can be eaten by itself (served with a bowl of steamed rice) or with any choice of <a href="http://en.wikipedia.org/wiki/Egg_(food)" title="Egg (food)"><span class="Apple-style-span" style="color: #9fc5e8;">egg</span></a> or<span class="Apple-style-span" style="color: #9fc5e8;"> <a href="http://en.wikipedia.org/wiki/Rice"><span class="Apple-style-span" style="color: #9fc5e8;">rice</span></a> <a href="http://en.wikipedia.org/wiki/Noodle" title="Noodle"><span class="Apple-style-span" style="color: #9fc5e8;">noodles</span></a></span>, or <a href="http://en.wikipedia.org/wiki/Rice_vermicelli" title="Rice vermicelli"><span class="Apple-style-span" style="color: #9fc5e8;">bee hoon</span></a><span class="Apple-style-span" style="color: #9fc5e8;"> </span>(rice vermicelli). Another variation of this dish is to serve it with <span class="Apple-style-span" style="color: #9fc5e8;"><a href="http://en.wikipedia.org/wiki/Laksa"><span class="Apple-style-span" style="color: #9fc5e8;">laksa</span></a> </span>gravy or curry sauce. Essential accompaniments are spicy, vinegary chili sauce, similar to Indonesian <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Sambal_oelek" title="Sambal oelek"><span class="Apple-style-span" style="color: #9fc5e8;">sambal oelek</span></a>, and a distinctive brown <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Sweet_bean_sauce" title="Sweet bean sauce"><span class="Apple-style-span" style="color: #9fc5e8;">sweet bean sauce</span></a> or <a href="http://en.wikipedia.org/wiki/Hoisin_sauce"><span class="Apple-style-span" style="color: #9fc5e8;">hoisin sauce</span></a> for dipping.</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In Malaysia, the Malay Muslims have taken to yong tau foo in a big way. As pork consumption is prohibited for Muslims, halal yong tau foo is generally soy based or stuffed vegetable fritters or steamed bean curd with fish paste stuffing. To prepare the dish, these, a steamed rice-flour roll (similar to that used for chee cheong fun) and a vegetable called kangkong are boiled to heat and soften them. The food items are drained and eaten with sprinkled toasted sesame seeds, chili sauce and a hoisin based sauce. Another version commonly found in Perak state is the soup type where the food items are served in a broth and provided with chili sauce and hoisin based sauce dipping. Halal yong tau foo is normally sold by Malay vendors at night markets (pasar malam) and at halal food courts by non-Muslim vendors.</span></i><br />
<div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">.</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ZYpQ9-U5vRJFlINI6kT21tfIpF8nrI10PVdRMOeMxfhpKx5K9hPSXvpB7uVyQYb_7j50TwK1oR7294vwXVqH1kjGY2e_Qp14uRJ2CT4oC75AEg4c1rEvvu7YvIZ-ULT_hyphenhyphenGtsfUaCyd3/s1600/homeland.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ZYpQ9-U5vRJFlINI6kT21tfIpF8nrI10PVdRMOeMxfhpKx5K9hPSXvpB7uVyQYb_7j50TwK1oR7294vwXVqH1kjGY2e_Qp14uRJ2CT4oC75AEg4c1rEvvu7YvIZ-ULT_hyphenhyphenGtsfUaCyd3/s1600/homeland.jpg" /></span></i></a></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">.</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ySzWFeIoVpkF8zSDTPR_H37dlMLGvpAQblfqdtsCk0eQqrJ0H2l3qNLhNZi8bUgA0LvSo-IXaL54H1_j9i56f2_SyxWx75-FG46pRbFJDewpiynNfniTjBU3_cSGiSA_m9u_MEVRFGoh/s1600/YTF2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ySzWFeIoVpkF8zSDTPR_H37dlMLGvpAQblfqdtsCk0eQqrJ0H2l3qNLhNZi8bUgA0LvSo-IXaL54H1_j9i56f2_SyxWx75-FG46pRbFJDewpiynNfniTjBU3_cSGiSA_m9u_MEVRFGoh/s320/YTF2.jpg" width="320" /></span></i></a></div><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Yong Tau Foo is a Chinese soup dish with Hakka origins. It is essentially tofu stuffed with a meat paste of fish and pork, thereby earning the dish its name “Yong Tau Foo,” which means “stuffed bean curd.” Apart from bean curd, other food items including fish balls, crab sticks, bitter gourds, ladies fingers, brinjals and chillies are also used. The dish is usually served with soup. It can be eaten with white rice or with any choice of egg or rice noodles. Chilly and sweet sauce are used as dipping.</span></i><br />
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<div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">from:<span class="Apple-style-span" style="color: #9fc5e8;"><a href="http://www.myampang.com/2010/08/vote-for-best-ampang-yong-tau-foo/">http://www.myampang.com/2010/08/vote-for-best-ampang-yong-tau-foo/</a></span></span></i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0DDTHZpyR1K9yBIsVthMKvuCwrBvUSizsESI5uwaMMqJMQ07_0tcgTTXEc1xKkGETkCkkAQnq99ts7f-yjv5n_sfqI-IRvQGIX65R4NnvwAvx-JPbyEviN-mOYas5S2YO_Y4t4WTH2GM/s1600/197036_10150145265648964_596068963_6613504_8360700_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0DDTHZpyR1K9yBIsVthMKvuCwrBvUSizsESI5uwaMMqJMQ07_0tcgTTXEc1xKkGETkCkkAQnq99ts7f-yjv5n_sfqI-IRvQGIX65R4NnvwAvx-JPbyEviN-mOYas5S2YO_Y4t4WTH2GM/s320/197036_10150145265648964_596068963_6613504_8360700_n.jpg" width="320" /></a></div><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></i></div>Group Memberhttp://www.blogger.com/profile/02703100496320289585noreply@blogger.com0tag:blogger.com,1999:blog-5053708357736637910.post-25590338692818880482011-03-28T21:21:00.007+08:002011-04-11T20:44:51.862+08:00ROTI CANAI(MALAYSIA)<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVuARNV2LSu5Mp6116yxRf3aNS89C0_I3YMOCfu4-JTz37hURnrMEZCu5ueiU5Rieh4nsbXYcgp0WW-6Zbwoq5B2_nk2cLQjMLnAg6MfsDb3wEOWAx7BxbV5WBWJJ1UQlIqDDItlX5Qwe/s1600/imagesCA09B55E.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVuARNV2LSu5Mp6116yxRf3aNS89C0_I3YMOCfu4-JTz37hURnrMEZCu5ueiU5Rieh4nsbXYcgp0WW-6Zbwoq5B2_nk2cLQjMLnAg6MfsDb3wEOWAx7BxbV5WBWJJ1UQlIqDDItlX5Qwe/s320/imagesCA09B55E.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Roti canai</b><i> atau roti jenis leper yang berbentuk bulat ini, merupakan satu makanan kegemaran di Malaysia. Ia dimakan sebagai makanan pagi, tengahari, petang, dan malam. Sering kali dimakan bersama dengan </i><a href="http://ms.wikipedia.org/wiki/Teh_tarik" style="font-style: italic;" title="Teh tarik"><span class="Apple-style-span" style="color: #9fc5e8;">teh tarik</span></a><i>, atau </i><a href="http://ms.wikipedia.org/wiki/Teh_ais" style="font-style: italic;" title="Teh ais"><span class="Apple-style-span" style="color: #9fc5e8;">teh ais</span></a><i>.Biasanya dihidangkan dengan kuah </i><a href="http://ms.wikipedia.org/wiki/Dal" style="font-style: italic;" title="Dal"><span class="Apple-style-span" style="color: #9fc5e8;">dal</span></a><i> atau parpu atau </i><a href="http://ms.wikipedia.org/wiki/Kari" style="font-style: italic;" title="Kari"><span class="Apple-style-span" style="color: #9fc5e8;">kari</span></a><i> dengan </i><span class="Apple-style-span" style="color: #9fc5e8;"><a href="http://ms.wikipedia.org/wiki/Sambal" style="font-style: italic;" title="Sambal"><span class="Apple-style-span" style="color: #9fc5e8;">sambal</span></a> <a href="http://ms.wikipedia.org/wiki/Ikan_bilis" style="font-style: italic;" title="Ikan bilis"><span class="Apple-style-span" style="color: #9fc5e8;">ikan bilis</span></a></span><i>.</i></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Penggunaan perkataan canai dalam bahasa Melayu dibelakang roti adalah hasil dari tingkahlaku pencanai roti tersebut dalam meleperkan, menganginkan dan menebar doh roti. Ada juga menyatakan perkataan canai dibelakang roti ini asalnya dari jenis dal yang digunakan bersama roti ini, yakni "Channal". Pada versi yang lain, perkataan canai ini datangnya dari nama bandar <a href="http://ms.wikipedia.org/wiki/Chennai" title="Chennai"><span class="Apple-style-span" style="color: #9fc5e8;">Chennai</span></a>, <a href="http://ms.wikipedia.org/wiki/India" title="India"><span class="Apple-style-span" style="color: #9fc5e8;">India</span></a> disebabkan ramai pencanai roti ini kebanyakkan berasal dari sana pada ketika kebanjiran orang India di Malaysia.</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Roti canai di <a href="http://ms.wikipedia.org/wiki/India" title="India"><span class="Apple-style-span" style="color: #9fc5e8;">India</span></a> dan <a href="http://ms.wikipedia.org/wiki/Singapura" title="Singapura"><span class="Apple-style-span" style="color: #9fc5e8;">Singapura</span></a>, ia lebih dikenali sebagai <a class="new" href="http://ms.wikipedia.org/w/index.php?title=Roti_pratha&action=edit&redlink=1" title="Roti pratha (tidak wujud)"><span class="Apple-style-span" style="color: #9fc5e8;">roti pratha</span></a>. Rupa roti pratha dengan roti canai adalah sama dan bentuknya masih lagi bulat.</span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">. </span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">.</span></i></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;">.</span></i></div></div><div class="separator" style="clear: both; text-align: center;"><i style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RCyMtfsjHQtkYSQKXsdwNciC5wb-f7T3pzUEr_Ln6TdqyOq5SoYNP49ebIw5q47yyl2P-Hxn_Ar9fxh1WhDBQO9zbfX90WS-kpAgqsCRzMqtWrTnUjd7iXuELY-ruI93hrSFqGRvG_TQ/s1600/Making_roti_canai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RCyMtfsjHQtkYSQKXsdwNciC5wb-f7T3pzUEr_Ln6TdqyOq5SoYNP49ebIw5q47yyl2P-Hxn_Ar9fxh1WhDBQO9zbfX90WS-kpAgqsCRzMqtWrTnUjd7iXuELY-ruI93hrSFqGRvG_TQ/s320/Making_roti_canai.jpg" width="212" /></a></span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> The mixture is kneaded, flattened, and then oiled, before being folded repeatedly</span></i></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: #999999;">.</span> </i></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><i style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2t5VKg2_JREyGoeopAu0S7m4txDFaW7w5hfG9gLz8lGw3QkTVtJx7eneakxAHH507JqWRNJwQGlgp88eBiTu-ehQgfPsO6Z3BSGzh2WOLJ9_c8I5an25mVgt8Mz2laH8IIZpZSl82s6W/s1600/Roti.canai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2t5VKg2_JREyGoeopAu0S7m4txDFaW7w5hfG9gLz8lGw3QkTVtJx7eneakxAHH507JqWRNJwQGlgp88eBiTu-ehQgfPsO6Z3BSGzh2WOLJ9_c8I5an25mVgt8Mz2laH8IIZpZSl82s6W/s320/Roti.canai.jpg" width="320" /></a></span></i></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Roti canai is cooked on a flat iron skillet with a lot of oil</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><i style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYLxx3y1jLW0Ls074wfczEM8M9EoHz5XDvRQiBjD3p9qaIDLkyUyXrb4TTYUNwFp87U2w1WpnrJR_N3JkKscuaOJnTLaIH9j0HmtG8rR7OMjW_a_Dyzixpfx2c2HGU8wY5coO_BdUi9ml/s1600/roti_canai%257E.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYLxx3y1jLW0Ls074wfczEM8M9EoHz5XDvRQiBjD3p9qaIDLkyUyXrb4TTYUNwFp87U2w1WpnrJR_N3JkKscuaOJnTLaIH9j0HmtG8rR7OMjW_a_Dyzixpfx2c2HGU8wY5coO_BdUi9ml/s320/roti_canai%257E.jpg" width="320" /></a></span></i></div><div align="left"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><b><u>PREPARATION:</u></b></span></div></div><i><span style="color: black; font-family: Times, 'Times New Roman', serif; font-size: x-small;"></span></i><br />
<ul><span style="color: black;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></i>
<li><span style="font-family: Times, 'Times New Roman', serif;"><i>Sieve flour and salt into a mixing bowl </i></span></li>
<li><span style="font-family: Times, 'Times New Roman', serif;"><i>Mix in the ghee, add water gradually, knead until the dough is a smooth, medium consistency </i></span></li>
<li><span style="font-family: Times, 'Times New Roman', serif;"><i>Let dough rest for 2 to 3 hrs to soften </i></span></li>
<li><span style="font-family: Times, 'Times New Roman', serif;"><i>Take a portion of dough, shape into a ball, oil the work top with ghee and work each ball into a very thin sheet - first flatten with your oiled palms, then thin it further by pulling the edges [professionals do it by flipping the dough in the air in a circular motion like a pizza maker does] </i></span></li>
<li><span style="font-family: Times, 'Times New Roman', serif;"><i>Sprinkle the dough sheet with 1 tsp of ghee and fold in edges forming it into a square then sprinkle a little flour and roll out slightly </i></span></li>
<li><span style="font-family: Times, 'Times New Roman', serif;"><i>Alternatively, you can thin out the sheet, oil and roll it up - coil it up like a sea shell, flatten, oil again and repeat the flattening 1 or 2 more times </i></span></li>
<li><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat griddle or pan, grease well with ghee; when hot, put one roti dough on, cook for 2-3 mins till golden brown. Lift Roti with a spatula, grease the griddle with a tsp of ghee, cook the other side</span></i></li>
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</div>Group Memberhttp://www.blogger.com/profile/02703100496320289585noreply@blogger.com0tag:blogger.com,1999:blog-5053708357736637910.post-19532840009395489462011-03-28T21:09:00.012+08:002011-04-10T09:09:46.309+08:00NASI LEMAK(MALAYSIA)<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Simsun; font-style: normal;"><b><u><span class="mw-headline" id="Makanan_popular" style="font-family: Times, 'Times New Roman', serif;">Mak</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">anan popular</span></u></b></span> </i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-family: Simsun; font-style: normal;"><b><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></u></b></span></i></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9adnGlDdaPm26vSevNxEZ3sXVqpBVKQRE1D3POJFUg3Fqa3B3X3lITfiS0BgQUbJJbAvk0zFFLF6bwxmsRT8Z_76Q3X3s-Cn72xLEMwQynxe8ddAH-Or27TdrWHotHyag1SATmYTnNgK/s1600/nasi_lemak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH9adnGlDdaPm26vSevNxEZ3sXVqpBVKQRE1D3POJFUg3Fqa3B3X3lITfiS0BgQUbJJbAvk0zFFLF6bwxmsRT8Z_76Q3X3s-Cn72xLEMwQynxe8ddAH-Or27TdrWHotHyag1SATmYTnNgK/s320/nasi_lemak.jpg" width="320" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Pada masa kini, nasi lemak bukan sahaja dinikmati pada waktu pagi. Malahan, ia dinikmati pada waktu makan tengah hari dan malam. Oleh sebab itu, nasi lemak merupakan satu sajian makanan yang ringkas lalu dijadikan makanan pilihan warga kota yang sentiasa kesibukkan. Harga yang murah juga mendorong makanan popular ini semakin mudah didapati di mana-mana sahaja. Biasanya harga nasi lemak berada di dalam linkungan <a class="mw-redirect" href="http://ms.wikipedia.org/wiki/Ringgit" title="Ringgit"><span class="Apple-style-span" style="color: #9fc5e8;">Ringgit</span></a> Malaysia 1 sehingga 6 sebungkus.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>. </i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="color: #cccccc;">.</span> </i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFlrSfa4O4JwS7RjIm5zZn-k8SIBuhw4MCh6KWUxVxcIp6qoRESRpDSep-Y751s6sVad3TqeV854R4nzgIyRoHn0Sy_fDb9ExYZjSpSlhtzv6dxDxTxfGWN3xHRC_rp7Vky_s_-AnJKcN/s1600/imagesCAA9BNND.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFlrSfa4O4JwS7RjIm5zZn-k8SIBuhw4MCh6KWUxVxcIp6qoRESRpDSep-Y751s6sVad3TqeV854R4nzgIyRoHn0Sy_fDb9ExYZjSpSlhtzv6dxDxTxfGWN3xHRC_rp7Vky_s_-AnJKcN/s1600/imagesCAA9BNND.jpg" /></a></i></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Nasi lemak merupakan makanan kegemaran bagi orang <a href="http://ms.wikipedia.org/wiki/Malaysia"><span class="Apple-style-span" style="color: #9fc5e8;">Malaysia</span></a> dan <a href="http://ms.wikipedia.org/wiki/Singapura"><span class="Apple-style-span" style="color: #9fc5e8;">Singapura</span></a> terutama sebagai sarapan pada waktu pagi. Nasi lemak merujuk kepada nasi yang dimasak dengan menggunakan santan <a href="http://ms.wikipedia.org/wiki/Kelapa"><span class="Apple-style-span" style="color: #9fc5e8;">kelapa</span></a>, bagi menambah rasa lemaknya. Kadangkala daun <a class="mw-redirect" href="http://ms.wikipedia.org/wiki/Pandan" title="Pandan"><span class="Apple-style-span" style="color: #9fc5e8;">pandan</span></a> dimasukkan semasa nasi lemak dimasak bagi menambahkan aromanya.</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Nasi lemak biasanya dihidangkan dengan <a href="http://ms.wikipedia.org/wiki/Telur"><span class="Apple-style-span" style="color: #9fc5e8;">telur</span></a>, <a href="http://ms.wikipedia.org/wiki/Timun"><span class="Apple-style-span" style="color: #9fc5e8;">timun</span></a>, <a href="http://ms.wikipedia.org/wiki/Ikan_bilis"><span class="Apple-style-span" style="color: #9fc5e8;">ikan bilis</span></a> goreng dan <a href="http://ms.wikipedia.org/wiki/Sambal"><span class="Apple-style-span" style="color: #9fc5e8;">sambal</span></a>. Tetapi kini nasi lemak dijual dengan pelbagai lauk yang termasuk tetapi tidak terhad kepada <a href="http://ms.wikipedia.org/wiki/Daging"><span class="Apple-style-span" style="color: #9fc5e8;">daging</span></a>, <a href="http://ms.wikipedia.org/wiki/Ayam"><span class="Apple-style-span" style="color: #9fc5e8;">ayam</span></a>, <a href="http://ms.wikipedia.org/wiki/Sotong"><span class="Apple-style-span" style="color: #9fc5e8;">sotong</span></a>, <a href="http://ms.wikipedia.org/wiki/Udang"><span class="Apple-style-span" style="color: #9fc5e8;">udang</span></a>, limpa, dan hati (lembu). Kaum Cina tempatan juga ada yang memasak nasi lemak dengan lauk <a href="http://ms.wikipedia.org/wiki/Babi"><span class="Apple-style-span" style="color: #9fc5e8;">babi</span></a>.</i></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZPoh1yonrcHfbVLOWFdS12xATff4S6ikF67SJxt0dybmnbjPyPlcyz_oUgqb9LHQvEVch4uotyluxNjq1H18kkkiAjesiAH6ZwoxsjiZGsEICGG453O40dJTLk6Sc1EV9RwEiNvXp1nW/s1600/nasi_lemak2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZPoh1yonrcHfbVLOWFdS12xATff4S6ikF67SJxt0dybmnbjPyPlcyz_oUgqb9LHQvEVch4uotyluxNjq1H18kkkiAjesiAH6ZwoxsjiZGsEICGG453O40dJTLk6Sc1EV9RwEiNvXp1nW/s320/nasi_lemak2.jpg" width="320" /></a></i></span></div><div style="text-align: center;"><span class="mw-headline" id="Pemakanan_Asal" style="font-family: Times, 'Times New Roman', serif;"><b><u>Pemakanan Asal</u></b></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Nasi lemak bukanlah satu makanan sarapan harian pada umumnya. Amalan pemakanan nasi lemak merupakan satu bekalan kepada pesawah-pesawah padi mahupun yang mengusahakan kebun seperti <a href="http://ms.wikipedia.org/wiki/Getah"><span class="Apple-style-span" style="color: #9fc5e8;">getah</span></a>, <a href="http://ms.wikipedia.org/wiki/Kelapa_sawit"><span class="Apple-style-span" style="color: #9fc5e8;">kelapa sawit</span></a>, sayur-sayuran dan lain-lain. Kebanyakan di <a href="http://ms.wikipedia.org/wiki/Semenanjung_Malaysia"><span class="Apple-style-span" style="color: #9fc5e8;">Semenanjung Malaysia</span></a> ,Selatan Thai, Brunei dan Singapura, bekalan Nasi Lemak sering dibekalkan, kerana ia mampu memberi tenaga kepada mereka ini yang membanting keringat.</i></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>. </i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #cccccc; font-family: Times, 'Times New Roman', serif;"><i>.</i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU986ste5dz0WFvfJn8R4I_rbll3FM_peGlOloWhgiKuYPZHKI_MGEKNaK3SMUMcGyoCBfXpE-HABHaN7r_9XVBmfw27OmTte6e3prchRU5X57JfjvUmb7zNghrb2OVBkzXoySUW0xXaT2/s1600/nasi_lemak_bungkus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU986ste5dz0WFvfJn8R4I_rbll3FM_peGlOloWhgiKuYPZHKI_MGEKNaK3SMUMcGyoCBfXpE-HABHaN7r_9XVBmfw27OmTte6e3prchRU5X57JfjvUmb7zNghrb2OVBkzXoySUW0xXaT2/s1600/nasi_lemak_bungkus.jpg" /></a></i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Asal usul nasi lemakPada zaman kesultanan Melaka, tinggallah Mak Kuntum bersama anaknya Seri. Suami Mak Kuntum telah lama terkorban dalam pertempuran menentang musuh di Selat Melaka. Adapun Mak Kuntum ini kerjanya mengambil upah mengurut. Setiap awal pagi, Mak Kuntum telah keluar dari rumahnya untuk mencari pelanggan. Tinggallah Seri seorang diri dirumah untuk menjalankan kerja rumah seperti memasak, membasuh, mengemas rumah dan sebagainya. Begitulah kehidupan dua beranak ini setiap hari walaupun pada cuti umum. Hendak dijadikan sejarah, pada suatu hari.. timbul rasa jemu dalam sanubari Seri kerana memasak nasi dengan cara yang sama. Begitu juga dengan lauk. Kalu tak ikan goreng, ikan gulai. Kalau tak ikan gulai, ikan bakar. Seri sudah muak dengan masakan tersebut. Sebagai langkah alternatif, Seri mula memikirkan cara lain memasak nasi supaya terdapat kelainan pada rasa nasi. Mula-mula Seri memasukkan sedikit lengkuas kedalam nasi yang sedang dimasak. Oleh kerana masih tak berpuas hati, Seri mencampurkan sehelai daun pandan untuk menyerikan lagi nasi tersebut. "Biar kewangian bau nasi yang dicampur dengan daun pandan dapat membangkitkan selera mak aku bila dia balik nanti. Tentu mak akan puji aku nanti. " bisiknya didalam hati. Pada waktu tengahari, Mak Kuntum pun pulanglah kerumah. Seri pun menghidangkan nasi ciptaannya itu. Terperanjatlah mak Kuntum melihatkan nasi yang tidak pernah dilihat sepanjang hayatnya. "Apa kau masak ni, Seri?" "Nasi le! Mak!" jawab Seri, berulangkali Mak Kuntum bertanyakan kepada Seri. Setiap kali juga Seri menjawap, "Nasi le! Mak!". Semenjak hari itu, lekatlah nasi tersebut dikenali dengan <b>NASI LEMAK</b>.</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><br />
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</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif;"><i><a href="http://layan.7.forumer.com/a/asal-usul-nasi-lemak_post118.html">http://layan.7.forumer.com/a/asal-usul-nasi-lemak_post118.html</a></i></span><br />
<span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif;">.</span><br />
<span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif;">.</span><br />
<span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif;">.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklI4YVB6awQ2YvWXVRVEIyPVSdZcH68ciIGoVuXkFTAghXYesP6MjITtx4IIEmVfceVt-6UvzlfNhyphenhyphenfmwRXNvVbBRQ-815mzB5S2JiTYWjlruJJmGGDE770mQJpSWmHvXNUfAYwXG9uxy/s1600/PenangNasiLemak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklI4YVB6awQ2YvWXVRVEIyPVSdZcH68ciIGoVuXkFTAghXYesP6MjITtx4IIEmVfceVt-6UvzlfNhyphenhyphenfmwRXNvVbBRQ-815mzB5S2JiTYWjlruJJmGGDE770mQJpSWmHvXNUfAYwXG9uxy/s320/PenangNasiLemak.jpg" width="320" /></a></i></span></div><b><u><span class="Apple-style-span" style="color: #9fc5e8; font-family: Times, 'Times New Roman', serif;">Bahan-bahan</span></u></b><br />
<span style="font-family: Times, 'Times New Roman', serif;"><i>1 kg beras [basuh n toskan] </i><br />
<i> 1 liter santan [5 cawan santan] </i><br />
<i> 3 helai daun pandan koyakkan dan simpul] </i><br />
<i> 3 keping hirisan halia </i><br />
<i> 3 ulas bwg merah [mayangkan] </i><br />
<i> garam secukupnya sedikit gula jika suka </i><br />
<br />
<u><b><span class="Apple-style-span" style="color: #9fc5e8;">Cara-cara</span></b></u><br />
<i> 1. Masukan semua bahan dlam periuk dan masak sehingga beras sebati dengan santan. </i><br />
<i> 2. Bila nampak nasi kering, kacau rata dan tutup semula tudung. Biarkan ia sentiasa panas dalam periuk rice cooker. </i><br />
<i> 3. Bila telah masak hidangkan bersama sambal tumis ikan bilis, telur rebus, ikan bilis goreng, ulam timun. </i><br />
<span style="font-style: italic;">SAMBAL TUMIS IKAN BILIS </span><br />
<br />
<i>Bahan 250 gm ikan bilis [bersihkan dan buangkan kepala dan rendamkan sebentar] </i><br />
<i> 1 senduk cili kering mesin ] </i><br />
<i> 3 labu bawang besar [ dimesin halus dgn sdikit belacan ] </i><br />
<i> air asam jawa secukup rasa </i><br />
<i> 2 labu bawang besar..mayang kasar garam gula minyak untuk tumis </i><br />
<br />
<u><b><span class="Apple-style-span" style="color: #9fc5e8;">Cara-cara</span></b></u><br />
<i> 1. Tumiskan bahan yg dimesin halus sehingga wangi. </i><br />
<i> 2. Masukkan air asam , ikan bilis, garam, gula dan bawang besar. </i><br />
<i> 3. Masukkan air sedikit dan biarkan sambal mendideh dan pekat dengan api perlahan. </i><br />
<i> 4. Bila dah naik minyak baru angkat.</i></span>Group Memberhttp://www.blogger.com/profile/02703100496320289585noreply@blogger.com0