Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

Festive

Dishes that are served during festive seasons or celebrations.

Usher in this coming Chinese Lunar New Year 2018 with our HOMEMADE Yee Sang (鱼生). Made from all natural fresh ingredients specially selected to suit the mass taste preference and health needs, and delivered to your doorstep without extra charges.

Fresh Ingredients:
• Choose from either
A. Fresh Norwegian Salmon Belly
B. Roast Duck Slices
C. Poached Chicken Breast Slices
• Real Sea Crab Claw Meat
• Mango
• Pomelo
• Green Apple
• Pickled Papaya
• Shallot
• Coriander/Green Onion
• Lemongrass
• Kaffir Lime Leaf
• Edible Flower
• Kani (Crab Stick Crisps)
• Crushed Toasted Peanut
• Special Tangy Lime & Sweet Plum Sauce.

(A) Fresh Norwegian Salmon Belly
(B) Roast Duck Slices
(C) Poached Chicken Breast

Yee Sang or Yusheng (鱼生) or Prosperity Toss or Lo Hei (撈起) is uniquely Nan-Yang (Malaysia and Singapore) which has its origin from an Old China eating culture brought in by the immigrants during the mass migration of Chinese immigrants from China 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 Lunar New Year celebration. Yee Sang (鱼生) signifies the hope for a better harvest and prosperity for the year to come. If you want a smoothie made with fresh fruits, try using the smoothie blender from VonShef to get the best blend ever. 
Eating raw fish slices 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, spring onion sauce is the compliment and during Summer Chinese mustard is paired with the thinly sliced fish meat.

 

Traditionally, a Yee Sang (鱼生) platter should have 7 different coloured ingredients that represents the 7th day of the 1st month of the Chinese Lunar calendar, which is called“renri” (人日) or literally translated to“human day”. On that day, Chinese’s will celebrate the birth of human and thus celebrating everyone’s “birthday”.

Now at current times, the Yee Sang (鱼生) is also being ordered and savoured even before the Chinese Lunar New Year, especially during annual dinners to celebrate the abundance of harvest and mark the end of a year of hard work and good harvest (收工).
So, wait no longer come place your order to celebrate your hard work and make your wish for a greater abundance of harvest for the coming year.

Gourmet Garden wishes you and your family:

GONG XI FA CAI 恭喜发财

TOSS TILL YOUR PROSPEROUS TO COME撈起,撈到风生水起!

Terms & Conditions

  • Free delivery within Penang Island Only.
  • Additional RM15 delivery charges to Bukit Mertajam, Prai & Juru Only.
  • Bulk Purchase (4 box onwards) is entitle a 10% discount on each Yee Shang box.
  • Bulk Purchase is valid for a single delivery address only.
  • Payment by Online Transfer or Bank-in to :

          GIAM KHAI LING

          PUBLIC BANK 6824369119

  • WhatsApp your Receipt together with your Full Name to 012-4052077 OR Email your Receipt together with your Full Name to gourmetgarden.my@gmail.com for order confirmation.
    We will respond to you immediately to double confirm the delivery details.

 

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Kuih Kapit, Where Did It Come From and How to Make It?

Posted by Jason Wong On January - 10 - 20145 COMMENTS

Kuih Kapit, Kueh Kapit or Kuih Belanda which they are fondly called in Malaysia is a type of festive food that are traditionally made with simple ingredients of sugar, flour, eggs, fresh coconut milk and lots of love and hard work  to usher the Chinese Lunar New Year. It is one of the must have in our family, but after the passing of my late mother some 10 years ago, we no longer make our ones. “It is not about the destination, but the journey”, the preparing and making of the kuih kapit is often a family affair where you could see whole families pitching in to do whatever they can from preparing the liquid batter to baking to fold and to canning the festive delicacy. Children normally have the most fun, they would always stay glued to the sides like scavengers waiting for the sweet, creamy and eggy fragrant rejects.

Where did kuih kapit come from? Did the Chinese migrants back then during the 14th century already started using metal moulds for baking? But during that time, the European or Western world has already begun using metal utensils for baking. The Kuih Kapit shares similarity with the medieval Dutch wafers that are made with the similar method and utensil used to make kuih kapit over open flame ovens or stoves. The Dutch invented the waffle iron that consisted of two hinged iron plates attached to two long wooden handles to prevent the burning of hands in the 13th century. 

Dutch in Bahasa Malaysia is Belanda, thus the name Kuih Belanda. Many biscuit making and cake baking techniques were exported into various Southeast Asian countries like Malaysia, Singapore and Indonesian through conquests and travels to these countries since the 14th century by the Dutch and Portuguese. Which were then assimilated into the Peranakans and Nyonyas  cooking and baking practices, and now it has become one of the must have snacks or delicacies for celebrating Chinese New Year. Nowadays we like to use more advanced machines, for example I vacuum seal everything at the end to keep the fresh flavor. Read more about vacuum sealers from this website: http://vacuumsealerresearch.com.

Kuih Kapit Recipe/Ingredients:

  • Sugar (granulated) – 300gm.
  • Rice flour – 250gm.
  • Tapioca flour – 2 tablespoon.
  • Whole egg (as fresh as possible) – 10.
  • Coconut milk a.k.a Santan (fresh) – 400ml.
  • Lots of patience and love.

Utensils/Tools:

  • Kuih kapit moulds.
  • Charcoal grill.
  • Charcoal.
  • Water and spray can to keep the heat at a desired temperature.
  • Some damping rags for oiling.
  • Ladle and pot.
  • Flat surface chopping board for folding the wafers.
  • Flat surface biscuit or milk powder tin cover.
  • Airtight empty bottle or milk powder tin can for storing the already cooled wafers.

Method:

  1. First sieve the dry ingredients of rice flour and tapioca to make sure there are fine.
  2. Combine sugar and the sieved flours, and mixed thoroughly.
  3. Add in the already lightly beaten eggs and coconut milk, and stir until sugar is dissolved and all the ingredients are combined.
  4. Start the charcoal fire and let it flame down until the charcoal is smoulder red without visible flames (medium/moderate consistent heat). 
  5. Heat up the kuih kapit moulds over the hot charcoal, then lightly damps/grease it with oil.
  6. When the moulds are hot enough, ladle a scoop of batter onto one side of the mould, coating it thinly while allowing the excess to flow back into the pot then snap it shut.
  7. Place the filled/coated mould on the grill and baked until half cooked, then run a knife (butter knife will do) around the edges of the mould to get rid of the excess before flipping and returning the uncooked side to the grill.
  8. The kuih kapit is ready when the wafer turns light beige brown in colour with a firm yet flexible texture. It is time to remove it from the mould by peeling it away and immediately folding it in half, then into another half again (should resemble an open fan). Use the flat surface cover of a biscuit or milk powder tin to flatten the wafer, preferably with some force or weight. 
  9. Let the folded wafer cools down before storing into the bottle or tin can to prevent the wafers from getting stale and un-crisp.

Tips:

  • The coconut used to press for the coconut milk/santan should not be too old. Old one will too much fat content and thus the kuih kapit cannot last long in storage and will turn stale faster.
  • Don’t use too much or too little batter as it will affect the texture of the wafers.
  • You may thin the batter, if the viscosity is high or thick, with some water. Do not use too much water as it will affect the taste.
  • Maintain a consistent heat, use the water spray can to cool down the heat or extinguish the flaming flame. Burning the wafers will result in a bitter after taste.
  • The best kuih kapit is the one which is fluffy crispy, rich, creamy, eggy and not too sweet.
  • Drink a lot of water to maintain your body temperature internally and externally.

Other than the traditional fan shape kuih kapit, there is a more exotic variety which has crisp, sweet and savoury meat floss filled and rolled in it. Rather than just simply folding the thin wafer into a quarter, it is filled with a small heap of meat floss in the centre and then rolled into a cylindrical shape where both ends are closed up.

Making kuih kapit is communal and time consuming activity where everyone in the family pitches in to help, but with the increasing demand for time to be placed on earning a living and the migration of family members to another region. It has become difficult to find or see families carrying on the tradition of homemade kuih kapit. And that is why some families have turned this communal activity into a cottage industry where families are brought up around the flames of the charcoal grill with the sweet fragrance of baking wafers and the sound the metal sound mould clinking against each other. One such place is the one we visited back in the year 2009, Eng Seng Penang Kuih Kapit in Gat Lebuh Presgrave. They do not only make this festive wafer delicacy for Chinese Lunar New Year, but the whole year round from their rented place. They produce both the traditional fan shape wafers and the variety with meat floss in it, each bottle of the traditional version is priced at RM25.00 and the more exotic meat floss version at RM30.00 per bottle. Their kuih kapit is said to have a shelf-life of two and a half (2 1/2) months. For bookings or orders, you are welcome to call them at o4-261 4419 or visit them at 30, Gat Lebuh Presgrave, 10300 Penang.

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Yee Sang (鱼生) The Nanyang Way

Posted by Jason Wong On January - 29 - 20124 COMMENTS

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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Another year is almost over, and Dong Zhì is just a day away. We last wrote about Dong Zhì or Winter Solstice was in year 2008.   This year we would like to share 2 new modern recipes for Tang Yuan that may appeal to the younger generations.

 

The basic Tang Yuan Dough:

  • 225gm glutinous rice flour
  • 180ml water

Mix the water into the glutinous rice flour, and then knead into smooth dough that is non-sticky.

 

First up is something sweet, Tang Yuan in Honey Syrup. The traditional or usual syrup for Tang Yuan is sugar syrup infused with ginger for that heart warming sensation. To add fragrance, ‘pandan’ leafs are used. For the honey syrup, the ingredients are as follows:

  • 150gm gula Melaka
  • 50gm Maltose
  • 30gm Honey
  • 3 springs of Pandan leaves
  • 1.2lt water (reduced to 950ml after boiling)

Mix all together and dissolve over low heat, then strain the syrup to prevent lumps or impurities.

For the savoury Tang Yuan, we have come upon one that is served with Tom Yam soup as oppose to our previous clear anchovies and soy bean base soup. The making of the Tang Yuan is as usual and the soup used is according to the Tom Yam recipe that we have shared previously.

  • 200gm Tom Yam paste
  • 2 to 3 stalks of lemongrass
  • 2 to 3 stalks of coriander with roots
  • 5 springs of kaffir leaves
  • A few slices of lengkuas(a.k.a galangal)
  • 1 red onion
  • 3 to 5 cloves of garlic
  • 2 whole limes
  • Chili padi (amount depends on how adventurous are you)
  • Mushroom
  • 250gm sliced chicken meat
  • 200gm fresh soft shell prawns

The first thing is to slice the lengkuas or galangal into thin pieces, cut and crush the lemon grass stalks and extract the coriander root, then soak all of them in water. Bring water to a boil and throw them all in. Then cut up the onions and garlic before adding them in with the chili padi. After the ingredients have emit their fragrance and taste, spoon in the Tom Yam paste and squeeze in the lime juice and let boil for a few more minute to let all the flavours infuse. Now it is time to put all the remaining ingredients (mushroom, chicken and prawns) and cook until tender then serve with the tang yuan.

 

 

 

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Savory Tang Yuan for Winter Solstice (Dong Zhì)

Posted by gill gill On December - 21 - 20101 COMMENT

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.

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老店名饼-荣成娘惹月饼 Yong Sheng Nyonya Mooncake

Posted by gill gill On September - 21 - 20101 COMMENT

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/

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Tang Yuan @ Young Heart Restaurant

Posted by gill gill On December - 22 - 20095 COMMENTS

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.

tang yuan flyer_small

All the ‘tang yuan’ (汤圆) dishes are available from 22nd 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

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自制家常腊肠食谱

Posted by gill gill On December - 22 - 20091 COMMENT

Chinese Sausage

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.

food-cook-090129-lap-mei-fan-16

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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