Yee Sang or Yusheng (鱼生) or Prosperity Toss or Lo Hei (撈起) in Nan-Yang (Malaysia and Singapore) has its origin from Mainland China brought in by the immigrants during the colonial occupation era when both Malaysia and Singapore were still one. It is one of the must have festive dishes during the Chinese New Year celebration that signifies the hope for a better harvest and prosperity for the year to come.

Eating raw fish slices or Yusheng dates back before the Qin Dynasty (秦朝) were the main ingredient is the thinly sliced raw fish and some condiments that changes according to the seasons changed. During Spring a spring onion sauce is the compliment and during Summer Chinese mustard is paired with the thinly sliced fish meat. As there was no cold storage in the olden days, the fish is usually caught live, and kept separately in clean water and fast to rid it of the excess fat to make the meat firmer. Then when it is time to serve, the fish is drained of its blood by making incisions on its abdomen and tail area and placed back live into the water; this process is to induce the sliced fish meat to achieve a silky smooth transparent appearance.

The Yee Sang that is being widely served during Chinese New Year in Malaysia and Singapore has a close resemblance with the Cantonese version (GuangDong佛山九江魚生) found in GuangDong China. This variation has 19 individual ingredients, ribbon shaped fritters, deep fried vermicelli, deep fried shredded yam, scallion, shredded ginger, shredded radish, shredded chilies, Chinese olive, pickle scallion bulb, raw sliced garlic, peanuts, sesame seeds, sugar, vinegar, peanut oil, salt and pepper.

The Nanyang Yee Sang is a culmination of the Cantonese (ingredients and tossing) and Teow Chew (the Plum sauce) variety with the addition of five spice, and this should have at least the following ingredients to make up the dish:

• Raw fish (有魚/余), symbolising abundance and excess through the year.
• Pomelo pulp or lime (大吉大利), lime juices added to the raw fish brings together the meaning of good luck and smooth sailing.
• Pepper (招财进宝), dashes of pepper symbolizes the attracting of more money and treasures.
• Oil (一本万利), with oil circling the ingredients denotes the encouraging of money to flow in from all directions.
• Shredded carrots (鸿运当头), the red colour of the carrots symbolizes the blessings of good luck.
• Shredded green radish (青春常驻), is placed to symbolize eternal youth.
• Shredded white radish (步步高升), meaning better prosperity in business and career.
• Ground peanuts (金银满屋), the sprinkle of ground peanuts symbolizes a house filled with wealth, gold and silver.
• Sesame seeds (生意兴隆), the seeds symbolize a flourishing business.
• Golden browns crisp crackers (满地黄金), shaped in a golden pillows, it symbolizes  abundance of gold.

Visually, there should be 7 different colours in the Yee Sang that represents the 7th day of the 1st month of the Chinese Lunar calendar, which is also the “renri” (人日) or literally translated to “human day”. On the 7th day, Chinese’s will celebrate the birth of human and thus celebrating ones “birthday”. The 7 colours of Yee Sang also shares the folklore of the Hakka dialect, where 7 different vegetables with 7 different colours are either stir-fried or made into a soup chowder that is savoured during this auspicious day.

Gong Xi Fa Cai

恭喜发财

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Popularity: 3% [?]

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最新情报:

发觉周大叔没开档已几个星期, 于是问邻近档摊, 才知道周夫人已离开人世. 周大叔也卖掉档口从今不再炒硕莪糕和猪血面线了. 换句话说, 从此罕有的槟城猪血面线和炒硕莪糕也少了一档. 嗨…要吃都没得吃啦!

希望周大叔能节哀顺变.

往事已成回味….老福建古早味 – 炒硕莪糕 (Sago Char)

previous post : 23日 9月 2010

晶莹透明的硕莪糕

周大叔说: “做硕莪功夫繁琐，懂得欣赏的人也买少见少，所以已没几个人会做来卖。

光华日报部分访问内容: “从硕莪米到制成硕莪糕，要先用滚热的水将硕莪米、粘米粉、薯粉等搅拌均匀，盛入大盘中凝结后，再切成小块，入滚水中煮熟后再冲冷水，沥干后才能下热镬炒，这些功夫只要一个步骤做不好，就会影响炒硕莪的口感与嚼劲。”

Popularity: 3% [?]

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On the second(2nd) day of this Chinese Lunar New Year my sister decided to have “Poon Choi” (盆菜) from Dragon-i for dinner to celebrate the beginning of Spring or lì chūn (立春)。The Dragon-i’s ‘Prosperity Abalone Treasure Pot’ set is priced at RM 388 and RM338 for CIMB Bank customers, and boast to have 16ingredients with an approximate weight of 8.5 pounds or 3.85kg. The ingredients listed in the broacher are Australian premium abalone (10head), Australian sea cucumber, Japanese dried scallop, Japanese dried oyster, premium mushrooms, Pantai Remis fresh sea prawn, fish maw, roast chicken, roast pork belly, Golden Money Bag, yam, black moss, Chinese Cabbage, Tianjin Cabbage, deep-friend bean curd skin and radish.  But bear in mind that they are allowed to substitute or change the ingredients as stated in their marketing literature.

As there were an over whelming demand for treasure pot set, they ran out of pots thus we had to bring our own Japanese claypot which was significantly bigger. For take-away, the stock was packed separately and all the ingredients placed in individual sections and layers.

Once we got back home after driving through the jammed Jalan Batu Ferringghi, we added the stock and reheated the treasure pot. But half way through reheating, a very light burnt smell was coming from the pot. The cabbage leaves that were place at the bottom started to burn from the heat because the leaves have more fibres and less moisture compared to radish and burns easily. Therefore, extra care should be taken when reheating it at home.

The following photos show the layers of ingredients that came in the treasure pot. If I am not mistaken, those stated in their brochures were all present except for the fish maw (花胶筒) and black moss (发菜). Presentation wise it looked like any soupy claypot dish and its taste did not excite our palates nor leave a very lasting impression. The mushrooms and roast pork belly were a size overly big, the sea cucumber had a fishy taste and the abalones were bland, and all ingredients tasted with same flavor, but the soup stock was averagely light and sweet.

Back in 2008 before the market went bonkers with Poon Choi promotions and packages, we had begun researching for the origins and recipes that we could easily adopt or adapt for local ingredients and taste preference. We started with  a recipe that had Hakka influence that required every ingredient that goes in to the pot to be individually prepared and cooked so as  to present layers of flavours and texture when you start consuming the Poon Choi. The preparing process includes a few cooking method, such as steamed, deep fried, pan grilled, poached, braised an so on.

Each layer has their unique flavours. As you eat through the layers and go down to the bottom, you will find layers of pork skin, bean curd skin and radish used to layer the bottom to minimize burning and most importantly to soak up the flavours that have trickled down.

Then in 2010, my in-laws did another version of poon choi that require less tedious work for their Chinese New Year reunion dinner. It had radish, bean curd skin, stewed chicken (feet), roast duck, salted fried prawns, stewed mushrooms, vegetables and canned abalone. It also delivered layers of flavours and texture minus some hard work.

Which version above could really draw your appetite?

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Have you heard or try Savory Tang Yuan before?

It is truly a “Forgotten Recipe” from Hakka & Cantonese Dialect. We have received many readers request about this savory tang yuan recipe since we’ve posted the winter solstice from 2008.
Other than we talk about the sweet version which has tones of fans, we rather share those who are forgotten and unique from the rest.
We have prepare the steps with photo and recipe below, and do enjoy the cooking and happy winter solstice to you & your family

Step 1 & 2. Begin of the Yellow Bean & Anchovies Soup Base

Step 4. Chicken Gizzard to Give the extra texture

Slice Pork & Spring Onions

Tang Yuan In Bean and Anchovies Soup

Savory Tang Yuan Soup

Tang Yuan:

I don’t really know what and how to make the tang yuan dough, but all I know is using glutinous four to makes it up…heee

The only tips that I can share is, cook the tang yuan in boiling water and wait until its float on top of the water, and its cooked. And throw them immediately into Ice Water. This step is to make the ball springier and doesn’t go lumpy /mushy.

We don’t really measure what we cook for this Soup, and is all according to the taste

Soup base (basic soup base for wonton noodle soup):

Handfuls of Dried Soya Bean

Handfuls of Dried Anchovies

Chicken or Pig born

Water for soup

Ingredient:

Cabbage (coarsely shredded)

Chicken gizzard (thick slices)

Pork belly 600gm or more (in whole pcs)

Spring onion (4cm in length)

Home fried shallots

Step by Step:

1. Put Soya Bean & Anchovies into soup bag/sachet. Don’t insert the bag too full, when it cooks, the beans will be bloated. The ideal portion is 1/3 of the bag. Or put those 2 ingredients in 2 different bags.
2. After filled in the Soya Bean & Anchovies in the bag, put them all into boiling water and cover the lid, with medium to low heat, and cook about 30min or until you can smell the aroma.
3. Take out the soup bag. Leave the soup aside.
4. Boil water in another pot, to poach the whole pcs of pork belly and chicken gizzard until it’s done or tender. Take out and drain. Cut them into thin slices when it’s cooled. Set both aside.
5. Warm up the Anchovies soup and throw the cabbage in and cooked till tender. Add Salt to taste. Drain the Vege and set aside.
6. Basically the cooking step is all done.

Eating Step:

Just heat up the soup, scope all the precooked ingredient, tong yuan, cabbage, gizzard, pork belly, spring onion, and pour the steaming hot soup into the bowl and top with some homemade fried shallot. Enjoy!

Those precooked ingredient and soup can keep into the refrigerator and you may heat up for the next day. Except tang yuan, its good when eat its fresh.

Popularity: 7% [?]

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A few weeks ago after Sunday service, we went to “Eng Aun” for our breakfast. It was a refresher of sort for us due to the long absence. We used to patronize the place during the evenings when there was a poach chicken stall operating there, but it has since closed. The closure was not because of the lacking in business but due to the greener pastures in another industry.

The morning session food stall is operated by a loving couple and the coffee shop by their sister. The food stall caters to various types of noodles with a variety of toppings and soups. This trip back there was to capture the essence of some of their specialties, the stewed pork knuckle noodle, stewed minced pork noodle and their stewed chicken feet. The “Stewed Pork Knuckle Noodle” is actually pork knuckles with skin, meat and bones all cooked in dark five spice base gravy with dark soy. Even though five spices are used in the cooking, but the taste is unnoticeable due to the balanced of the spice, sweet and meaty taste. The tender meat and soft and firm skin-fat layer coupled with the sweet savoury gravy went very well with the “Yee Mee” that I ordered. The additional toppings of chopped coriander and spring onions gave it additional aromatics and freshness.

The “Stewed Minced Pork Noodle” is actually mince pork patties pan fried then stewed in a special gravy that taste like the “Loh Mee” gravy from Singapore that I have had many years ago while living there. It had a distinctive spice taste with a light sweetness that blend very well with the taste of the mince patties. The mince patties were pan fried till the surface was caramelised and the middle still moist and tender.

Choice of noodles to go with stewed minced pork is up to your liking of texture. Our preferred combination is koay teow + bihun in clear soup with stewed minced pork patties as side order.

Another special of theirs is the “Stewed Chicken Feet” in dark soy with thick shitake mushroom. The chicken feet are cooked until soft and yet still maintaining their shape/form, and the shitake mushrooms tender with the infused taste of sweet and savoury.  The stewing gravy had similar taste characteristics with the stewing gravies of the pork knuckles and minced patties but with a lighter taste spectrum.

Items availability are according to schedule:

• Daily available – instant-cooked koay teow th’ng, fish meat noodle and stewed chicken feet.
• Thursdays’ – Soy spare rib noodle.
• Saturdays’ – Vinegar pork knuckle noodle.
• Sundays’ – Special stewed minced pork noodle and stewed pork knuckle noodle.

Business Hours: 7am to 12pm from Wednesday to Sunday (closed on Monday and Tuesday)

Popularity: 9% [?]

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Sometime in early July(2010), we were in Mahang, Kedah to carry out a photography session on German Shepperd Dog training for one of our website projects that we were engaged to design and built. And after the session ended and while on the way back to Penang, we had the opportunity to try out this “Roast Meat” (烧腊) stall in Lunas, Kedah. I would not say it was the best “Pei Pa Duck” (琵琶鸭) that I have ever had because simply I haven’t tried all. But what can be said is that it is more flavourful, tender and succulent then the version I have tasted recently at Lorong Susu, Penang.

Before we plunged all the way, we first ordered a roast pork, BBQ pork and roast duck mix plater, a quarter pei pa duck with white rice and a bowl of soup. The stall was featured before in some new papers, but due experience we prefer to test the water first before we incur more “damage”.  We were skeptical when the first portion was served but after sampling the the meats that we ordered, to our delight they actually better than average.

The BBQ pork was tender to the bite and was nicely crusted with caramelized sweet marinate.   The sweet marinate though sweet, was not overwhelming. The roast duck that we had was not really exceptional, it was tasty and juicy. As for the roast pork, it was one of our favourites apart from the pei pa duck, in fact we had an extra serving of it after we had “kautim” (finished) our first order. The roast pork was tender although it was slightly burnt. The crispy skin of the roast pork was fine and had a hint of deep fried lard bit flavour which are normally often  masked by the after taste left by the bicarbonate or baking soda used to encourage the skin to crisp and fluff.

Tip: Don’t over indulge on the roast pork as it would be too much of a good thing.

Finally the pei pa duck! It had crispy skin and yet the meat was not dry nor rough in texture, in fact the meat was tender to the last piece we had. The skin’s crispiness was light and refreshing, unlike the dull feeling that we have felt on other pei pa ducks we have had recently.

Tips: The light sauce and accompanying green chili went well with the pei pa duck. Always ask for the rear end portion for more skin and juicier meat.

Taste & Texture:

• 3.5/5
• Like the tender juicy meat and crisp skin of the pei pa duck and the fragrant roast pork. BBQ pork was well marinated and not overwhelmingly sweet.

Money Value:

• 3.5/5
• Surprisingly the cost of the big meal that we had considerably cheap compared to those that we have had in Penang alone.

Service:

• 3.0/5
• Service without much hiccups.

Cleanliness:

• 3.0/5

Atmosphere:

• 3.0/5
• warm during sunny days.

Add: Stall 7, Jalan Market, 09600  Lunas, Kedah, Malaysia.

Tel: +60 (13) 4491883

GPS: N05̊25’47.8”  E100̊31’59.9”

Popularity: 8% [?]

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上回说周大叔的猪血面线, 这次轮到炒硕莪糕.

具我所知目前槟城市区的炒硕莪只剩下三档, 只有在七条路下午巴刹, 三条路晚市, 上午的姓周桥才有售卖. 相信是槟城以外找不到的古早食品。

周大叔的档摊, 和档后的kopi pondok是老街坊的茶余饭后集聚点.

晶莹透明的硕莪糕

周大叔说: “做硕莪功夫繁琐，懂得欣赏的人也买少见少，所以已没几个人会做来卖。

光华日报部分访问内容: “从硕莪米到制成硕莪糕，要先用滚热的水将硕莪米、粘米粉、薯粉等搅拌均匀，盛入大盘中凝结后，再切成小块，入滚水中煮熟后再冲冷水，沥干后才能下热镬炒，这些功夫只要一个步骤做不好，就会影响炒硕莪的口感与嚼劲。”

这碟炒硕莪糕, 是用周大叔亲手弄硕莪糕与豆芽, 辣椒糊同炒，这类似炒粿角但都是大量炒熟来卖.

食评: 3.6分/5分

硕莪糕本质味道清甜, 带有口感与嚼劲配上惹味咸脆虾米干, 青葱粒, 油葱, 的确另有一番风味. 但豆芽有点生, 导致整碟硕莪糕减分.

和七条路巴刹相比, 周大叔的硕莪糕味道分明, 也不会太辣. 是我的首选.

地点:  周氏桥入口旁, 在大树下搭铁板的咖啡档前, CF Food Court斜对面.

食物推荐: 猪血面线, 炒硕莪

注意: 猪血面线 – 星期四才有卖. 我们吃的时候感觉有点咸, 你可叫周大叔轻手些.

时间: 11pm – 4pm (Off Sunday)

最新情报:

发觉周大叔没开档已几个星期, 于是问邻近档摊, 才知道周夫人已离开人世. 周大叔也卖掉档口从今不再炒硕莪糕和猪血面线了. 换句话说, 从此罕有的槟城猪血面线和炒硕莪糕也少了一档. 嗨…要吃都没得吃啦!

希望周大叔能节哀顺变.

往事已成回味….

previous post : 1日 6月 2011

Popularity: 11% [?]

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一年一度的中秋节落在这个星期三, 先祝各位读者和网友中秋节快乐!

去了gurney plaza走了一圈, 本来不打算买月饼的我, 看着看着那些五花八门的促销, 心也动了

我一眼就看上了这个怀旧娘惹的包装, 特别有feel, 于是我们和售货员要了些sample试吃.

Brochure 封面

以下有 “Tick” 是我们所买的特色月饼.

天山紫薯 Moon Light Kiss Moon Cake - 用日本紫蕃薯做馅, 有蕃薯香味…不错不错

经典娘惹 Passion for Life Moon Cake - 这个是不辣版本, 有创意…可一试.

潮州梅冬菜饼 – 又咸又甜的配搭, 很有趣.

蛋黄酥 Egg Yolk Pies – 这个是他们得奖之作,  内馅入口即容, 的确有水准.

娘惹叁曼月饼 Nyonya Sambal Moon Cake – 这个和经典娘惹相似, 但是辣版…虾米味香. 值得一试.

这家从柔佛州出品的月饼的确给我们惊喜,所以我才放上网推荐. 不妨一试

http://yongsheng.com.my/

Popularity: 9% [?]

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Popularity: 9% [?]

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Simple but yet hard to master, it is one of the most common noodle dish in Malaysia, Hong Kong, Singapore, etc, and yet many have been disappointing. In this current times, almost all the noodles are bought from suppliers and they are not left to “aged” sufficiently, the soup base are not made as they were used to, the consistency of toppings and other ingredients are not controlled and most of all the passion and focus of the trade is no longer there.  Therefore good businesses that still hold strong on serving good food like the old days are hard to come by.

Of recent while preparing for this post on Chee Meng Cafe (志明茶室) there have been some articles published by the newsprint media and by a well known blog. We were delighted that this noodle business has attracted attention not only from us, but like many they have only managed to introduce the business and have neglected their uniqueness and specialty.  We can’t blame them because time is precious; it took us a few visits in a span of a few weeks to really grasp their uniqueness (精髓) and tried all that they have installed in their humble business through 4 decades of experience in manning their Wantan Noodle stall.

Hidden in row of old shop houses off Penang Road on Jalan Dato Koyah we found a business which only specializes only on Wantan Noodles.  Chee Meng Cafe houses the wantan noodle(云吞麵) stall that is run by Mr. and Mrs. Tan(陈). The used work their trade in a coffee shop, Tai Wah, at the junction of Jalan Agryll and Lebuh Clarke before they moved here sometime back last year. This jovial couple is always ready to chat and tell us about the good old days (in terms of food), and they too agree that food does not taste the way they used.

As stated in the price list below, the prices of their servings are considered reasonable as compared to the prices up held by similar businesses in and around town. Small serving is at RM2.50, medium at RM2.80, big at RM3.00 and special at RM3.30. Dumplings (水饺) are at RM0.60 per piece.

The norm for dry wantan noodles is the sweet caramel tasting dark soya sauce and fragrant lard. But these days many stalls have foregone the lard for a more healthy fragrant oil. At Chee Meng, the dry noodles are coated with fragrant roast pork oil and heavier tasting dark soya sauce with a dash of soup stock and white pepper. The uniqueness is the roast pork oil that is used in place of just plain old lard. The oil gives it a special smoky and porky flavour which is synonymous with roast pork.

Tips: Most of the time we would like our dry noodles extra without the dash soup stock. This way we can taste the flavours of the dressing.

While I like the dark soya sauce’s flavours and sweet caramel taste, I have been thought otherwise by Mrs Tan. She introduced us to their dry noodles without dark soya sauce and only laced with their fragrant roast pork oil. It is this version that kept us coming back for more. With just the roast pork oil, we could even taste the flavours from within the noodles and feel the texture of every strand of noodles.

The soupy version of the wantan noodles is average less the thirsty after feeling. The soup base is light with slight meaty sweetness and it goes very well with their meat dumpling or 水饺.

Tips:) Do remember that soupy versions must go with 3 to 4 day old noodles or else it would loose its springiness and firmness when immersed in the soup.

Another specialty that they have at their business is the availability of chicken spare parts. We have tried the chicken gizzards, egg sack, undeveloped eggs that are still in the sack and chicken intestines. The old hen chicken skin minus the fats is also one of the things that one should not miss, but the availability is limited. The skin is cut length wise to resemble the cooked jelly fish, and the texture also resembles the jelly fish but with more crunch. Toss in some oil, lightly seasoned and served with sprinkles of chopped scallions; it makes quite a delicious snaking item to have.

For more reading on Chee Meng Cafe you may drop by Kwang Wah Daily for their published article on them.

Overall rating for Chee Meng Cafe:

Taste & Texture: 4.0/5 (want more “aged” noodles)
Money Value: 4.0/5 (comparably reasonable with the prices in surrounding areas )
Service: 4.5/5 (jovial and friendly to all customers not only us!)
Cleanliness: 4.0/5 (well lit and clean plus newly renovated)
Atmosphere: 3.5/5 (slightly warm in the mid day or on sunny days)

They have moved back to:
Address: 20 Jalan Dato Koyah, Penang Near 48-102, Jalan Argyll, 10050 Georgetown. Penang (Opposite Caltex Petrol Station)

Business Hour: 7am till 12pm daily except Tuesday.

Chinse Version: http://www.gourmetgarden.com.my/2010/08/20/%E7%99%BD%E4%BA%91%E5%90%9E%E9%9D%A2/

Get to know Chee Meng Wantan Noodle latest update, pls visit http://www.gourmetgarden.com.my/2011/02/13/chee-meng-wantan-mee-is-back/

Popularity: 11% [?]

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Popularity: 10% [?]

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After hearing much hype of the Town Steamboat in Macalister Road, we finally made a point at least try out the place for once. I guess we will stick to our favourite steamboat spot for now although it is not eat-all-you-can type buffet. May be if we were younger Town Steamboat would have appealed to us more, some how with age the ‘tangki’ grow smaller.

There are a selection of soup bases to choose for the steamboat, and one would be able to enjoy two at one seating. It is a buffet steamboat at RM18.90 during the weekdays and RM20.90 on weekends and public holidays, don’t expect too much from the soup or you will get disappointed.

Selection of items for the steamboat and pan griller were limited although we were one of the few early birds. It was a contrast with what we saw in our fellow bloggers’ blog. Lucky them!  There was no ‘lok-lok’, black vinegar pork knuckles and char koay teow in sight. And the dim sum selection was also limited in numbers and variety.

The favourite section for us was the sliced raw meat section and vegetable area. We don’t really fancy all the ‘artificial’ items available  for the picking. One thing about the raw meat section that we noticed was that the marinate tastes almost similar to one and another.

The pan grill section and ‘satay’ stall was also our full of dinners waiting for their fair share of succulent pork chop and chicken satay to be cook for them.

Dim Sum, pastry and fried snacks were quite limited in choice that faithful night. Not much could we tasted for the night.

Dessert was also few in selection. At one point the ice cream freezer was almost empty for quite a period of time.

To summarise, Town Steamboat would not be our chosen place to go for steamboat but what can one expect from the price that they charge? For us at least at the minimum, consistency in the available items that they are suppose to have for their buffet line.

Address: Town Steamboat Restaurant, 63 Macalister Road, 10400 Penang
Tel           : 04-229 7273
Business Hour: 5.30pm – 11.30pm

Popularity: 11% [?]

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近日遇上了新相识的”同行”,大谈食经,兴喜非常. 论到10多20年的那个找不回的味道,难免大感遗憾.

从劳动时期, 越过脚踏实地的年代, 到了经济起飞的今天. 经得起”风浪”的食档已是寥寥无几.  劳苦小贩,为求两餐,踏实地烹调出他们对自己谋生的执挫. 以材料足够为根基, 精神和心机, 配上炉火纯青的经验, 就是那区区的一碟的炒粿条,加哩面都让您难以忘怀好几十个年头.

无论你是富裕或是贫穷, 简单而踏实的味道是最令你感觉满足和亲切不过。

你是否回想过, 那一家老食店或小贩曾经是你的最爱? 他们还存在吗?

为了推荐买少见少的家常老广东菜, 特地与这个老号做个简单的专访, 希望能与大家分享.

亚世饭店坐落在Hotel China Town Inn 后面

后巷里的家常老广东菜 – 亚世饭店  (世记)

这个位于吉隆坡闹市, 塘人街某个后巷里的老号. 自祖父至今已是第三代入橱作息.

从小跟爸爸(亚世) 学橱艺的现任老板兼主橱的黎雄威 (哥哥), 曾经在加拿大港式快餐店当过4年橱师. 回大马后再次与黎父并肩作战, 直到黎父享年62岁.  由黎雄威接班至今仍然保存着老广府抄的特色, 不跟随朝流, 什么奶油虾,非洲鱼…在这里绝对找不到!  世记是个家庭式生意,  一家大小在这个后巷埋头苦干了30多年.

老板兼主橱的黎雄威 (哥哥)

黎祖父是土生土长的中国人. 飘扬过海到南洋, 在吉隆坡落地生根. 龙蛇混杂的塘人街挑起担子买白切鸡饭, 抄粉面饭. 生活极度贫困.  黎爸爸年轻时也身无半文, 时常没钱交房租,被人赶出街.  后来“世记”于1962年正式在这条鸦片巷落脚.

大家是否回有些疑问, 为什么世记呆在后巷呢? 他有什么特别之处? 漆黑狭窄后巷谁会来呢?

以”老就是宝”的道理, 保留着上一代的传统风味, 绑着老顾客的心, 以人传人的方式能留传到今日, 全以”口碑”两字建立.  黎雄威细说, 跟爸爸十多年, 客户还是要爸爸亲下手. 一边炒菜一边喝黑狗啤, 还能和顾客一边聊天呢. 有时还 “串人”…”要快呀, 吃生的囖”…个性率直另他结交了不少朋友.

黎妈妈未去世前是个蒸食妙手, 现在由做楼面的弟弟黎成威替上打河.

哥哥黎雄威与弟弟黎成威

又漆黑又肮脏的后巷, 初期在这里用餐还蛮不习惯.  来多几次才发觉现并不然. 后巷路灯光亮了, 也干净许多.

除了火后十足的老滋味, 食物份量够大, 价钱的确实惠. 我们4 人吃进大大碟的4菜1汤, 有鱼,大虾,肉, 都不到RM100. 若比起吉隆坡闹市一般的价格, 他们实属超值.

亚世饭店的拿手小菜全都印在名片后面:

矮瓜虾球, 豆腐焖鱼, 鱼滑靚汤, 冬菜蒸猪肉, 三黄蒸蛋, 烧肉抄凉瓜, ……..全是家常菜色.

看那粗糙的鱼滑就知道有多”家常”啦. 平时少吃蚕菜的我, 一但配上他们的靚汤…却令我爱不释口! 可选择不同蔬菜配搭那清甜的鱼滑汤

矮瓜虾球 – 矮瓜=茄子, 大虾捞上香浓的balacan酱, 流口水了没?

豆腐焖鱼 – 香煎马友鱼, 豆腐和豆酱一起焖煮, 相当惹味!

冬菜蒸猪肉 - 别看平庸的卖像, 要新鲜的肉和油份量配搭恰当, 蒸的火后一点儿也不能忽视.他们的冬菜最赞.

现年45岁的老板黎雄威叹息, 因孩子刚满5岁, 年龄相差太远, 恐怕没人接班, 是末代了.

这条毫不起眼的后巷, 还有很多和亚世走过黄金岁月的同行, 如隔壁卖饮料档和街头的 煮抄都是第两三代的传人.

既然是末代, 要吃就趁早囖!

请游览较早前的英文版

http://www.gourmetgarden.com.my/?p=470

亚世饭店  (世记)

哥哥 黎雄威: 012-3231499

弟弟 黎成威: 012-2906751

电话: 03-20782762

72号, 吉隆坡蘇丹街, 广汇丰茶行(后巷)

(后巷中段, 最大档, 最光亮的就是了)

营业时间:  下午4点至晚上11点

每逢星期五休息

Popularity: 9% [?]

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Somewhere during January, we were in Kuala Lumpur to follow-up on some un-finish business and we chance upon this unique tea house Off Jalan Genting Klang. This eatery is located on the second floor of a shop lot unit, but that did not stop the steady stream of customers patronising their place. It has Taiwanese charm with soft playing music, similar to that of our clients in Penang.

Hakka Yam Abacus 客 家 手 工 算 盘 子 RM 6.90(S)  RM 12(M), this is actually the reason we came to this place. The abacus yam balls are supplied by our new found friend Sze Yin which I have blog about on her effort to create a business out supplying this delicacy. A simple and inexpensive abacus yam balls in the hands of a passionate and perfectionist artist has made this delicacy shine with the assistance of some common ingredients that we see daily like dried shrimps, black fungus, chili, spring onions and fried shallots. Honestly, we have tried to duplicate the flavours during Gill’s Family Chinese New Year Reunion dinner, but failed to achieve perfection. I guess I would need to make my down to KL again to savor this delicacy again. The texture of the abacus yam balls were firm and springy and taste was light and savory without overwhelming the the distinctive sweet yam taste.

Shifting through the stir fried abacus yam balls, we came up with a suggestion to try deep frying with batter. They did, and some more details still have to be worked out before it can be reach perfection in terms of texture and taste. It needed some more saltiness and spice to bring out the original flavours of the yam.

After we were introduced, to the husband and wife team entrepreneurs of this homey eating outlet, as food bloggers from Penang, we were introduced to more of their specialties that they have in their menu. This was all thanks to Sze Yin! Another trip is needed to sample all that can be dished out by this hospitable couple.

We were ill prepared for what that were served consecutively! But it was an opportunity that I would not missed out if given a second chance. We could taste the heart and soul place in preparing each and every dish served. We are admire and respect people who take pride in their profession and strive to create perfection in what they cook.

Cheese Baked Chicken Spaghetti 芝士鸡肉意粉 RM 8.90, this is fairly an Asian style pasta which consist of just chicken slices, spaghetti, home made tomato base pasta sauce and cheese.  The pasta was al dente and the tomato sauce tasted very localised or Asian, which would be acceptable by many especially for those who do not like the taste of Western herbs like Bay Leaves, Oregano, and so on. The torched cheese gave it an extra richness in flavour.

Tom Yam Fried Rice 东 炎 炒 饭 Rm 6.50, consist of fragrantly fried rice pearls coated in the flavour of light Tom Yam and accompanied with egg, chicken slices, fresh juicy prawns and garnish with sprinkles of spring onion. the fried rice was not a bit too oily or over spiced, just nice for light eaters.

Spicy Noodle With Chicken Chop 麻辣鸡扒面 RM 7.50, as the name has it, this noodle dish had quite an amount of heat, but that did not deter us from savouring every single stand of noodles. The heat and sweetness was well balanced and had a hint nutty flavour. Another surprise was the tender and succulent breast of chicken which was deep fried till golden brown. I am a breast person, and it is one of the observation points when I judge the skill of the chef or cook. Not many can keep breast meat juicy tender through deep frying.

Sweet Chicken Wings 瑞 士 鸡 翼 RM 4.50, it tasted like Taiwanese style stewing. If I am not wrong it had rock sugar, garlic, spring onion and shallots. The wings were tender enough to fall of the bones but still able to retain its shape and consistency. This would be great for kids and adults a like, and best enjoyed with bowl of steaming white rice.

Prawn Toast 芝 麻 虾 多 士 RM 5.50, is one of the finger food that we tried but in a mix platter that contains a variety of snacks that they have on their menu. The bread topped with a succulent prawn and coated with fragrant sesame seeds and deep fried to golden brown. I would personally like to have a taste of this toast without the mayo to experience the original flavours, but mayo is more of a mass market taste that many would not mind having to give it a richer taste and some moisture.

Otak Cheese Sandwich 乌 达 芝 士 三 文 治 RM4.50, was not my cup of tea. There were mixture of east and west in this sandwich which had the locally produced otak-otak and complimented by either cheese. I guess my acquired taste for original flavours or well matched and compose fusion tastes had influenced my judgement on this sandwich. May be there are people who may well like this version of otak sandwich.

Italy Omellete 意 大 利 蛋 卷 RM7.90, was one of my favourites there. In the omellete, it had tomato chunks, shredded onion, mushroom chunks and cheese. A simple dish yet it left quite and impression in my taste buds, the white sauce did not overwhelm the eggy flavour and did not over enrich the taste of this egg dish. The cream sauce would be a great pairing with seafood base pasta due to its balanced flavours and sweet ending.

Apart from using their homemade white sauce on their omellete, we also suggested that they try using it and thicken with cheese to produce the cheese baked French fries which we have been searching all this while. They took our suggestions seriously and tried a hand in satisfying out desire, but some fine tuning would be needed before it could place in their menu. Their version was 60% near to what we were searching for, it is now the matter of the process of which goes in first to create the perfect cheese baked fries.

The bottom photos depicts the conversation and mingling that we had with Susan, while her husband toils in the kitchen.

After a wholesome meal at Cannes Tea House, we had the a groupy photo taken to remind us the time that we had in their tea house and the passion we found in their food.

To sum up our experience at Cannes Tea House:

Taste & Texture: 3.9/5 (passion was put into their dishes)
Money Value : 3.5/5 (KL pricing)
Service: 3.0/5
Cleanliness: 3.2/5 (the landlord has to do its part)
Atmosphere: 3.5/5 (homey with soft music)

Address: No. 16-1, Jalan 2/50C, Off Jalan Genting Klang, 53300 Kuala Lumpur
Tel: +603 40226578
Business Hours: 11:00am to 11:00pm.
GPS Coordinate: N03◦11’43.4″ E101◦42’40.0″

Popularity: 8% [?]

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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% [?]

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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. 想知道那间牛肉粿條最洒家吗? 不妨参考以下三间的长处吧.

炎发茶室牛肉粿條

炎发茶室牛肉粿條 (weld quay)

星期一休息

营业时间: 10.30am-2.30pm

牛肉粿條汤 (每碗RM6.00)

炎发茶室牛肉粿條是以前挺有名的牛肉粿條, 他们经过几番的搬迁之后, 现在座落于weld quay码头, 巴士总站连接人行天桥的对面小巷里.

老实说, 我从未尝过这档所谓出名的牛肉粿條,只听我爸说过几次,吃后却大掉眼镜.经我大肥仔jason细说, 那是上一代的功劳.以前是老伯,现在是由40来岁的中年男人售买.味道比以前逊色. 这里的牛肉粿條放上猪油渣, 炸蒜米,葱粒, 芫荽,豆芽, 卖相不错,还有微奶红色的牛肉片. 配料只有牛丸, 牛腱, 牛栢叶和牛肉片而已. 牛丸口感有点差, 没牛味.牛腱过软. 牛栢叶保持爽脆, 但没味道.牛肉片的肉质粗糙，更糟的是毫无牛味. 牛肉汤实在令人失望. 只有非常轻微的牛味, 不甜又不咸. 清淡如水…加了好多生抽还是没味.其粿條厚而窄,口感还好.

体验与评分: 价值:2.5/5 for (配料份量比打铁街少了点)

味道与品质:2.4/5

服务态度:2.5/5

洁净:2.5/5

环境:2.5/5

十全大補牛肉什肉粿條(每碗RM7.00)

配料与以上的牛肉粿條大同小异, 只不过是换了药材汤. 这起不是名正言顺的换汤不换药?…哈哈 这汤加了药材,味道浓郁却不油腻. 总结来说,十全大補汤还算可以.

味道与品质:2.5/5

街之巷闻的打石街牛肉粿條汤

内脏配料超多样化, 是三家之最.

打石街牛肉粿條汤

GPS: N05’24.925  E100’20.363

星期一休息 营业时间: 10.30am-4.00pm

饭每碗RM0.60 每碗 RM6.00, RM7.00, RM8.00

这档街之巷闻的打石街牛肉粿條汤是很多人的最爱也曾经是我的旧爱。 他们的内脏配料超多样化, 是三家之最。 内脏配料有牛丸, 牛腱, 牛心,牛肺,牛栢叶, 牛舌, 牛肉片, 牛骨髓, 每样一两件已装满了正碗汤了. 加上猪油渣, 炸蒜米, 炸油葱, 清葱粒, 芫荽做点缀, 视觉令人食欲大增. 汤头的味道有点走样,跟我以前吃的有差异. 汤太油, 汤头像加了大辆水似的, 部分内脏也不大新鲜. 他每碗卖RM6.00起,内脏配料比其它多. 可是各样配料品质都比较粗浩。没2828那般的细腻。 至少他还有牛骨髓是别家没的.

体验与评分: 价值:2.8/5 for (多内脏配料，三家之最)

味道与品质:2.7/5

服务态度:2.5/5

洁净:2.5/5

环境:2.3/5 (非常热，车来车往)

2828牛肉粿條汤 (junction of Jalan Lim Khoon Huat and Perak Road)

GPS: N05’24.979 E100’18.991

星期一休息 营业时间: 10.30am-2.30pm

牛肉粿條汤 (每碗RM5.00)

吃过好几次，每次尝他的牛肉粿條总是味道不同。奇怪的是总有人说他的牛肉粿條一流。那我就干脆给他评分。 这一次的汤味清甜，粿條较柔软。汤要热喝，冷了味道反而转淡。内脏配料品质比较细致和新鲜。 内脏配料分别有牛腱肉质分明, 牛腱和牛舌有creamy的感觉, 薄薄的粉红色牛肉片, 脆口的牛栢叶和口感十足的牛蹄跟, 弹牙牛丸。 他们没放猪油渣, 只有炸蒜米, 炸油葱, 清葱粒和芫荽. 2828各方面都是3档牛肉粿條之最。尽管这里每碗只卖RM5.00,但内脏配料份量却比其它少.若要配料多的话,非打石街牛肉粿條汤莫属.

体验与评分: 价值:2.7/5

味道与品质:2.9/5

服务态度:2.6/5

洁净:2.5/5

环境:2.5/5

我的总结： 这三家的牛肉粿條都有各自的特色，但对我而言，他们全部都没真正俘虏过我的心。转句话来说，还没达到我心目中的好吃水平。

牛腱肉片肉和跟质分明

叫了另一碗弃葱弃油

Popularity: 7% [?]

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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? 只有宰你一颈血的大酒楼才看见踪映. 那满街都是活鲜怎叫我不”心乱如麻”? 哈哈.连最普通的虾都是蹦蹦跳跳的!
听我香港人的姑丈说, 在香港买菜回家煮是蛮实惠. 在外用餐比自己煮的高出3,4倍. 难怪我们看见街市的价格也蛮合理.

这里有各式各样的鱼,虾,蚌,蟹,贝, 螺,秋季大闸蟹, 非洲鲍鱼,  geoduck…..真恨不得把它们买下!

从未在大马吃过的韭黄是韭菜的胞弟. 是韭菜隔绝光线，完全在黑暗中生长，因无阳光供给，不能产生光合作用，合成叶绿素，长成的韭菜，就会变成黄色，称之为“韭黄”
它就和白,青芦荀一样的诞生了.

看过新鲜竹荀没?

所畏近水楼台,蔬果每日从中国运到, 不新鲜才怪!
有供必求, 每人要吃新鲜的, 才满街都是, 价格自然大众化.

新鲜牛肉高高挂,要什么有什么!

鸡是活着给你挑的! 够新鲜了吧?

食物就看得过颖, 但”人”就不敢恭畏.  那些街市民看见我俩拿着相机大拍, 就很不自在地瞪着我们问:”你是否是记者要来拍我们犯窥是吗?!”.  哇塞! 幸好解释得快, 要不然就客死异乡了  ~
是否我们讲得一口流利的广东话就误当我们是港人?

大部份香港市民可能压力大, 少了那份热情, 换句话说是冷漠. 其不秋不睬的太度真另我们大吃不消. 听说以前更糟糕呢…..

Popularity: 6% [?]

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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 ‘tang yuan’ (汤圆); the “Savoury Tang Yuan’ (RM7.80) topped with prawns, pork slices and vegetables,  the traditional ‘Sweet Tang Yuan’ (RM3.80) with a fruity twist and last but not least the light and easy ‘Coconut Juice Tang Yuan’ drink (RM4.80). If you can’t decide which version to try, why not have all three as a full meal.

All the ‘tang yuan’ (汤圆) dishes are available from 22^nd Dec 2009 until early of Feb 2010, which is the end of the winter season according to the Chinese lunar calender.

Location & Contacts:

Young Heart Restaurant

No. 44A, Jalan Cantonment (Near Pulau Tikus Wet Market),

10250  Georgetown, Penang. Malaysia

+60 (4) 2288084

+60 (16) 4108098

Popularity: 10% [?]

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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.    在强烈的太阳光下晒2天至到八九成干身即可收下来，若是太干，吃起来会硬邦邦的，口感不好.
5.    若天气不稳定, 可把肉肠放进烘炉里以慢火烘干.
6.    把晒好的腊肠收入冰箱储存.

若你想烹调和享用自己辛苦的杰作, 你可游览我们2008年在新年其间所分享英文版腊味煲仔饭食谱。

祝您成功!

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