“忘不了”的特征是魚頭比較尖、魚頭與背的連接處呈現小駝峰、有肚腩才是真的Emupurau。 上个星期接到一个厨师朋友的电话, 叫我们夫妻两人去他的餐馆和茶。这个厨师朋友就是我们曾经写过的槟城Pearl Palace珍珠阁, Halal中式餐馆的厨师兼经理黄先生。 我们去到的他的餐馆, 他就问, 您是否听过, “Empurau”或“忘不了” 鱼吗? 那个香港食神梁文韜（韜韜）来馬來西亞品嚐那条几千令吉的河鱼呀?! 我回答说, 看过一些部落格和网上报刊几篇报道,... (more...)
Colors’ of Thaipusum In Penang
On February - 2 - 20104 COMMENTS | 70 views
Last week after returning from Kuala Lumpur,we made a decision to capture the colors of Thaipusum in Penang to share with our friends. Thus, we decided to stack out at Dato’ Keramat Road for the pilgrimage journey to the temple in Water Fall Road. The sharing and giving. The preparation. The offerings. The pilgrimage. The smashing. The photography enthusiasts. The people. The Law. The clean-up. AKPC_IDS += "4953,";Popularity: 4% [?] Read More →
Cantonese Old School Savoury Tang Yuan has its proved
On February - 1 - 2010ADD COMMENTS | 87 views
Last month we posted a post to do about the introduction of Savory Tang Yuan at our restaurant marketing clients’ place, and it got some feedbacks like the non-existence of such traditional Chinese delicacy, query about the origin and authenticity of such dishes, and so forth. And by chance of while we were doing some research for our other projects, we came to to find the following article that talks about the traditional dishes that are found in Malaysia and China. Thus, we thought... (more...)
那家槟城牛肉粿條是您的最爱?
On January - 24 - 20102 COMMENTS | 95 views
我一路来都喜爱吃牛肉, 更期望的是会有更多本地中华料理能多尝试用牛肉来烹调更多样化的美食. 毕竟从老远的中国和印度往南下迁移的华印族来到南洋, 因宗教的影响而选择不吃牛肉. 所以啊, 除了马来人牛肉Rendang出众之外, 恐怕只有牛肉粿條和牛腩面是华社仅有的代表之作. 而槟城这个美食之岛是否会肯定牛肉粿條和牛腩面的贡献, 就嘚要加把劲不可囖. 我们特地去品尝3家蛮有名的牛肉粿條来做个比较.... (more...)
Which is the Most Popular Beef Noodles in Penang Island?
On January - 19 - 20105 COMMENTS | 225 views
Before we went for our Hong Kong trip in November, we decided to write something about the much publicised ‘Beef Noodles’. Basically on the Island of Penang when you ask anyone on the road about where to find ‘Clear Soup Beef Noodles’, most probably they would direct you to the following three more prominent outlets or businesses. To begin our adventure with Beef Noodles, we first went to Eng Huat Cafe which is located on the side road Eam Huat Cafe Beef Koay Teow If... (more...)
Tips: The Perfect Soft Boiled Egg
On January - 8 - 20107 COMMENTS | 316 views
One of the most popular breakfast that are shared by many Malaysians regardless of their ethnicity would be a nice warm rich plate of soft boil eggs. Depending on ones preference it could be runny or thick, my preference is always fluffy whites with and near solid yolk to give it texture and aroma. I am not the type that likes the egg all watery. My decision to research on soft boil egg was mainly due to our fruitful exploration in Kluang. In fact, it was one of the most memorable soft boil eggs... (more...)
香港之旅第一天 (第二集) 菜市场
On January - 6 - 20103 COMMENTS | 200 views
上集写到… 吃了香港第一餐后, 走回酒店时, 经过菜市场的入口处, 正是朗壕酒店的对面. 好奇心突然启发, 于是我们决定进入菜市狂一狂. 若你要认识当地风土人情, 非到当地的菜市场不可, 它必能让您了解一二. 从街头到张望, 街尾的两旁都开满了店铺. 我们一踏进这人头拥挤的”街市”, 就像乡民出镇, 大呼小叫. 看那每样蔬果,肉类, 海鲜都非常生猛,简直叫人振奋! 大马的巴刹那有活生生的海鲜卖啊?... (more...)
Hong Kong Day 1 Part 2 – The Market
On January - 6 - 2010ADD COMMENTS | 176 views
Continuing from my previous post (Hong Kong Day 1 Part 1), we now go to the part where we went to the near by wet market which was jam packed with people buying fresh ingredients for their kitchen. Initially when we began to take photos of the place we felt very out of place as the traders were staring at us with unfriendly looks on their face, then one of them ask whether we were journalists. After we said that we aren’t he at least, let us take shots of his seafood stall. Then bit by... (more...)
Pitt Street Koay Teow Th’ng Has Moved!
On January - 2 - 20109 COMMENTS | 279 views
Last year we were given the opportunity to document the process of making the the famous ‘Pitt Street Koay Teow Th’ng’ fish balls. And from that day onward we have actually became more than just their ordinary customers. Thus, there comes some perks like early notification of their forced shifting of the original stall on the corner Armenian Street and Jalan Masjid Kapitan Keling to a unit further down the road on Jalan Masjid Kapitan Keling, and now to the current location on... (more...)
Tang Yuan @ Young Heart Restaurant
On December - 22 - 20095 COMMENTS | 470 views
Young Heart is our Restaurant Management and Marketing consultancy client at KwanG Venture, a company that provides ‘Strategic Marketing’, ‘Restaurant Management Set-up’ and other supporting services. For this festive season, we have collaborated with Young Heart’s kitchen to design and produce a set of ‘tang yuan’ (汤圆) theme dishes that are suitable for both the young and the old. Young Heart have come out with three versions of the very meaningful... (more...)
上集讲到冬节吃腊味, 那这回就来动手做家常腊肠! 材料： 猪前腿肉碎(夹心) 450克 五花腩肉 170克 玫瑰露酒 30克 豬肠衣 20克 腌料: 盐 1茶匙 生抽 50克 蚝油 30克 白砂糖 110克 做法： 1. 将肉碎和腌料(除酒)拌均匀, 拌到起胶, 腌3个小时以上存入冰箱过夜. 2. 加入酒, 搅匀后马上塞进肠衣内. 3. 把肉塞完毕后, 用 绳子绑出喜爱的长度. 用针在肉肠上刺洞, 然后烫热水. 4. ... (more...)
