Gourmet Garden

Last weekend we took time off our daily chores and went walking around the Penang state Chinese New Year celebration to usher in the Year of the Tiger. we decided to attend this years’ festivities after a one year absent. From what we saw, it seems that the exhibition of traditional and clan cultures has dwindle slightly due to the lower budget available from the private sector, but the food stalls has increased in numbers and prices were not to expensive. I guess may be due o the increase competition?!

During our walk through of the enclave, we managed to get some good shots that we would like share with those who might have missed this event.

Old Trades That Need Support

Sweets of Yesteryears

Old Time Favorites

Traditional Games

The People and Festivities

We didn’t stay for the fireworks as it would be very taxing on us because we were on location since 4pm or so. security was tight and the atmosphere was fun but weather was hot and humid plus the place was jam pack with visitors from local and abroad.

Popularity: 7% [?]

Share/Bookmark

上个星期接到一个厨师朋友 Wong 的电话, 叫我们夫妻两人去他的餐馆喝茶。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, 倒没见亲眼过如此贵的鱼!

他笑着对我们俩说, 我这里有! 给你独家放上网! 他二话不说就飞进厨房那着那条8公斤的野生“忘不了”出来给我们拍照. 我们瞪了瞪眼, 开心不已, 没想到可以”亲身体验”如此昂贵的鱼!!! 看了一会儿, 我们问, 他有什么特别呀? 别怪我们啊, 咋们不是行家, 看起来只不过是一条普通的鱼, 为什么它的价格会那么超贵?!

黄先生说Empurau翻译后的华文名称有 “忘不了” ，“往不了”，“恩不老”。Empurau是伊班名，英文名是“Mahseer”是大马目前最昂貴的河魚！

这野生Empurau由于愛吃風車果 (buah gabang), 因此其肉質帶有果香味及油脂, 口感極佳，沒魚腥味，肉質鮮美滑嫩香甜，入口即溶，擁有淡水魚中少見的特殊口感. “忘不了”的最佳煮法就是清蒸, 讓人一嚐難忘。而甲必Kapit河捕捉的野生“忘不了”更实属佳品。

野生 “忘不了”是目前最昂貴的河魚，更是每公斤叫價1600令吉至1800令吉。 河魚之王──“忘不了”（Empurau），主要在急流河中生長的生猛河鮮。由于野生河魚越來越少和難以捕捉，即使有錢，也未必吃到新鮮的“忘不了”。

黄先生是砂拉越人, 对这野生“忘不了”是有一定程度的认识。 有些吃过“忘不了”的人, 连它真正的一面也未成见过。 所以很多时候都会被骗, 也避免不了。单是提供给砂拉越人, 皇族和大官贵人已是供不应求, 就算是有錢都未必买得到。更别说是西半岛的我们吧?

黄先生辛托他的砂拉越 – 甲必(Kapit) 朋友先让出两尾 “白色”8公斤的野生“忘不了”, 要不然就寥寥无期。 单是运输就叫你冒汗, 想象一下, 从“忘不了”原產地, 乘搭直升機, 坐几個小時四輪驅動車到詩巫, 乘搭飛機到古晉, 转飛機到吉隆坡,最后才运到槟城。

黄先生再说,“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，肚子部分也有肚腩。

Empurau 鱼头,鱼唇,最棒!

我和Empurau 忘不了， 哈哈哈

Wong 和 Empurau 忘不了

Penang槟城, 现在有得吃大马最贵河魚 – Empurau 忘不了,还等什么? 现以每公斤1500令吉以上出售野生Empurau 忘不了.要一尝它的滋味? 请联络:

Jason@gourmetgarden.com.my

gill@gourmetgarden.com.my

英文版:

The Most Expensive Fresh Water Fish in Malaysia, Empurau (Mahseer)!

—————————————————————————————————————————————————————————————————-

以上资料是从各报章和部落格寻找:

http://www.chinapress.com.my/content_new.asp?dt=2010-01-16&sec=malaysia&art=0116mb61.txt

http://www.www.chinapress.com.my/content_new.asp?dt=2009-08-28&sec=malaysia&art=0828mb85.txt

http://spotlite.com.my/Article_Show.asp?ArticleID=2852

http://www.carilubang.com/viewthread.php?tid=7511

“忘不了”河魚在東南亞多國，如印尼等地，都可尋獲其蹤跡，惟在砂拉越的“白色”忘不了，味道是最美味，價格也是最為昂貴。

“忘不了”生存在深山乾淨清澈的河水，若河水受污染，就會“搬家”。由于面對毫無節制的伐木活動、河水受污染，魚吃的風車果也瀕臨“絕種”等因素，國內價格最貴河魚“忘不了”，產量越見越少。

舉凡3公斤以上的野生河魚，出售价以每公斤1500令吉以上；半野生的河魚，如在2公斤以下重量，則以每公斤550令吉至750令吉出售。一條重量達一公斤的“忘不了”河魚，需花費3年時間飼養。

河魚的骨較多，1公斤內的河魚不適合上桌，必須等最少2、3公斤（2歲至6歲），才適合上桌。河魚與海魚不一樣，河魚再大肉質也不會變粗硬，依然保留其鮮美及香味。如要論肉質之鮮嫩，則須選擇8公斤至10公斤重的。

網上業界的譯法是“馬西爾魚”或“紅吉羅”。忘不了魚的用途可多了，它可以充作觀賞魚，魚油含有豐富的Omega成分，魚身曬乾后可制成化妝品。 “在大馬，我們只把這種河魚之王，送到餐桌上或是充作觀賞用途。”

Popularity: 48% [?]

Share/Bookmark

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.

Popularity: 5% [?]

Share/Bookmark

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 of sharing this article with all so  that we can have a further insight into our Chines culture and practices in terms of food.

Savory Tang Yuan has its origin from the Canton province of China, in fact it is considered one of the oldschool specialty from that area.

http://www.chinareviewnews.com

posted on :2006-03-13

Time: 17:08:34

The link:

http://cn.chinareviewnews.com/doc/1001/0/9/6/100109659.html?coluid=49&kindid=974&docid=100109659&mdate=0911123624

the photo as below shows (highlighted with red cicle) the Savoury Tang Yuan  has  stated in the China Review News article.

Popularity: 6% [?]

Share/Bookmark