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fgfoodpteltd · 2 years ago

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Ways to Cook and Serve Sausages in Singaporean Style

Singaporean cuisine is famous for its distinct taste, aroma and beautiful texture. Although sausages in Singaporean cuisine are mostly a flavouring agent in noodles, stir-fried and fried rice, they can also be the star of the dish, if you know how to cook. Need a helping hand in cookingChinese sausage in Singapore? Here’s some information for you!

Choosing the Right Sausage

Singapore is also known as the hub of different sausages. You can find a plethora of sausages in Singapore, including Chinese sausage, pork sausage, and chicken sausage. Chinese sausage, otherwise famous as “lap cheong,” is a popular ingredient in Singaporean cuisine. It has a distinct sweetness and savoury feel. When choosing sausage, look for high-quality sausages with minimal additives and preservatives.

Preparing the Sausage

Prepare the sausage properly before cooking. Remove the casing and slice the sausage thinly if you are working with Chinese sausage. However, for other sausages, you can remove the casing and chop it into bite-sized pieces. For those who love a crispier texture, pan-frying the sausage before cooking is an excellent idea!

Cooking Sausage in Singaporean Style

There are many ways to cook and serve sausage in the Singaporean style. One popular dish is fried rice with Chinese sausage, also known as “lap cheong fried rice.” To make this dish, cook the rice in a rice cooker and set it aside. In a pan, sauté diced onions and garlic until fragrant. Add sliced Chinese sausage and cook until it is slightly browned. Add the cooked rice to the pan and mix well. Season with soy sauce and white pepper to taste, and serve hot. There are other recipes as well that you can try. Some of them are listed as follows:

Nasi Lemak - Nasi Lemak is a Malaysian and Singaporean dish consisting of coconut rice, sambal, fried anchovies, peanuts, cucumber, and a hard-boiled egg. Sausages are often added to this dish as a protein option.

Hokkien Mee - Hokkien Me originated in the Fujian province in China. It is a stir-fried noodle dish, including prawns, squid, pork belly, and sliced sausages. The dish is flavoured with dark soy sauce and oyster sauce.

Fried Carrot Cake - Fried Carrot Cake is a popular hawker food in Singapore cooked with stir-fried radish cake, egg, and various ingredients. Some vendors add sliced sausages to this dish to add flavour and protein.

Curry Puff - Curry puffs are a popular snack in Singapore. They are deep-fried pastry pockets filled with spicy potato and chicken curry. Some curry puff variations include sliced sausages as an additional ingredient.

Sausage Bun - Sausage buns are a common snack in Singapore that consists of a bread roll filled with sliced sausage, ketchup, and chilli sauce.

Claypot Rice - Claypot Rice is a popular one-pot meal in Singapore cooked in a clay pot over a charcoal fire. It consists of rice, chicken, Chinese sausage, mushrooms, and vegetables cooked together until the rice is crispy at the bottom and fluffy on top. The sausage adds a savoury and smoky flavour to the dish, and it pairs well with the other ingredients.

Takeaway!

You can also cook other dishes with Chinese sausage in Singapore like stir-fried noodles. Just pick the right sausages, and you can create a wide array of dishes perfect for any occasion!

Source: https://fgfood.com.sg/ways-to-cook-and-serve-sausages-in-singaporean-style/

#Chinese sausage in Singapore

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zaobitouguang · 3 years ago

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Sauces in Chinese

To follow up on my last post about spices, here are some of the most common sauces used in Chinese cooking! This is an even broader category than spices, so forgive me if I've left out your favorite, but these basics should do the trick to help you understand recipe videos and even fill out your own Chinese pantry.

醬油 (jiàngyóu): soy sauce

生抽 (shēngchōu): light soy sauce - This is the basic soy sauce that is used to season dishes all across China.

老抽 (lǎochōu): dark soy sauce - This darker, more deeply-flavored soy sauce is used in small quantities to add color to dishes.

醋 (cù): vinegar

白醋 (báicù): white vinegar - The same distilled vinegar you'll see in American supermarkets.

米醋 (mǐcù): rice vinegar - This can refer to the basic clear rice vinegar that you'll also see in Japanese cuisine, and also be used as a catch-all term for the other rice-based vinegars listed below.

香醋 (xiāngcù): black vinegar - A dark-colored vinegar made from fermented sticky rice. 鎮江香醋 is a famous variety.

老醋 (lǎocù)/陳醋 (chéncù): mature vinegar - These words can refer to various types of aged vinegars.

料�� (liàojiǔ): cooking wine

米酒 (mǐjiǔ): rice wine - All of the wines in this list can be drank as well as cooked with, but be warned that if you're in the U.S. most of what you'll find will not be high enough quality to drink (or to use in recipes where wine is the main focus).

黃酒 (huángjiǔ): yellow rice/millet wine - Similarly to other types of wine, there are many varieties of yellow wine and different ways to describe the taste.

紹興酒 (shàoxīngjiǔ): Shaoxing wine - The most common wine called for in Chinese recipes (in the US), this is a type of 黃酒.

白酒 (báijiǔ): baijiu - China's most famous hard liquor can also be used for curing and preserving foods.

玫瑰露酒 (méiguilùjiǔ): rose wine - Another hard liquor that is flavored with rose and used in Cantonese cooking.

油 (yóu): oil

香油 (xiāngyóu): sesame oil - The most popular seasoning oil in Chinese cooking.

菜子油 (càizǐyóu): rapeseed oil - A cooking oil used in Sichuan cuisine with a pungent, mustardy flavor. It's very hard to import into the U.S. but god am I waiting for my Asian grocery store to get some.

花椒油 (huājiàoyóu): Sichuan peppercorn oil - An neutral oil infused with Sichuan peppercorn used to finish certain Sichuan dishes.

辣椒油 (làjiāoyóu): chili oil - A delicious and spicy condiment made by pouring hot oil, potentially seasoned with spices and aromatics, over chili flakes.

紅油 (hóngyóu): red oil, chili oil - Often, but not always, connotates the oil itself without the "sediment" (chili flakes that gather at the bottom).

油潑辣子 (yóupōlàzi): chili oil - Another term for chili oil, this one faring from Shaanxi.

油辣椒 (yóulàjiāo): chili crisp - This is a Guizhou style chili oil made iconic by 老乾媽. It can be a more straightforward chili oil or have add-ins like peanuts, fried tofu or fermented vegetables (get the 三丁 flavor!).

蠔油 (háoyóu): oyster sauce - Pretty common in the U.S. because of the long history of Cantonese immigration here.

魚露 (yúlù): fish sauce - Fish sauce is more famous for its use in Southeast Asian cooking, but is also popular in Fujian cuisine.

蝦醬 (xiājiàng): salted shrimp paste - This is a Cantonese ingredient made of ground-up fermented shrimp.

甜麵醬 (tiánmiànjiàng): sweet bean/wheat sauce - This sauce is often translated as "sweat bean sauce", but it's really made from fermented wheat flour! It's used in many recipes for Beijing's famous zhajiang noodles, though its inclusion is controversial.

豆瓣醬 (dòubànjiàng): fermented soybean paste - This sweetish paste is similar to 甜麵醬, but is actually made out of beans!

辣豆瓣醬 (làdòubànjiàng): spicy fermented bean paste - This iconic Sichuan condiment is confusingly often referred to as 豆瓣醬. Unlike that smooth paste, 辣豆瓣醬 is a spicy, chunky paste made of chilis and beans.

海鮮醬 (hǎixiānjiàng): hoisin sauce - Despite literally translating to "seafood sauce", this sauce has no seafood in it, nor is it served with seafood. It's based on fermented bean sauce with other seasonings and is a popular dipping sauce in Cantonese and American Chinese cuisine.

柱侯醬 (zhùhóujiàng): chee hou sauce - Another Cantonese fermented bean-based sauce, this one has different seasonings from hoisin and is used in braises and stews.

XO醬 (XO jiàng): XO sauce - XO sauce is a luxurious sauce invented in Hong Kong in the '80s containing aromatics, dried seafood, ham and other pricy ingredients.

沙茶醬 (shāchájiàng): shacha sauce/Chinese satay sauce - This sauce is distantly related to but very different from Southeast Asian satay sauce. It's made with dried seafood, aromatics and chilies and popular in Fujian, Teochow and Taiwanese cuisine (and makes an excellent hot pot dipping sauce!).

芝麻醬 (zhīmajiàng): sesame paste - This thick paste is similar to tahini but made with roasted sesame seeds, and is the base for sesame noodle sauce.

豆豉醬 (dòuchǐjiàng): black bean sauce - This sauce is made of fermented black soybeans and garlic and is popular with clams and beef.

蘇梅醬 (sūméijiàng): plum sauce - This sauce is made with salted plums and is similar to duck sauce. It can be used for dipping sauces and glazed meats.

叉燒醬 (chāshāojiàng): char siu sauce -This is the sauce used to flavor Cantonese char siu barbecue pork.

#chinese #mandarin chinese #langblr #studyblr #food #vocab lists #zbtg posts #this one was fun as well! definitely skews cantonese lol #but it seems like that's the stuff that's most familiar/available outside of china #and also they have a LOT of sauces down there lol #when i make a list for fermented foods i think it will touch more on some regions that got relatively neglected #and that's where furu and douchi and duojiao will be

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thehungrykat1 · 4 years ago

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Jasmine at New World Makati Reopens for Mother’s Day Weekend

New World Makati Hotel finally reopens its signature Cantonese restaurant Jasmine for all-you-can-eat dim sum, barbecued dishes, desserts and more during Mother’s Day weekend, May 8-9, 2021. The venue will be accepting guests for lunch and dinner on May 8 and lunch on May 9. Takeout, pick-up and delivery services continue to be available daily for those who prefer to dine at home. Guests can try new additions such as Minced Chicken and Truffle Mushroom Dumpling and Pork Bean Curd with Red Berry along with favorites such as Barbecued Honey Roasted Pork, Steamed “Har gao” Shrimp Dumplings, “Xiao long bao” Shanghainese Pork Dumplings, and much more.

Some of the restaurant’s best-selling main courses are also included in the offer, such as the Deep-Fried Sole Fillet with Salted Egg, Wok-fried “Kong Pao” Chicken and cashew nuts, plus Sweet and Sour Pork. A selection of rice, noodle, and congee dishes are likewise available such as Fried Rice “Yeung Chow” Style, Pork and Century Egg Congee, and Braised E-fu Noodles with Vegetables. For dessert, there’s Mango Cream Sago as well as Strawberry Shortcake. Guests can opt to add more of Jasmine’s signature dishes to complete the bountiful meal such as the famous Crispy Pork Belly (P240), Soy Chicken (P240) and Pan-fried Beef Renderloin (P280) which are offered at an add-on price. As an added treat, all moms who dine on May 9 get a complimentary Bath Set gift. Jasmine’s Yum Cha is priced at P1,288 nett for Mother’s Day and P1,088 on other weekends.

Jasmine’s premium dim sum may likewise be enjoyed in the comfort of home via takeout, pick up, or third-party delivery service. Two special Mother’s Day set menus are ideal for groups of four. Set Menu 1 (P6,988) starts off with a combination platter of Honey-barbecued Pork, Soy Chicken and Jelly Fish followed by Hot and Sour Soup Shredded Chicken, Wok-fried Beef Tenderloin in XO sauce, Steamed Garoupa Fillet, Bean Curd, Garlic, Braised Assorted Mushrooms with fungus and bamboo pith, Seafood Fried Rice with salted fish, Glutinous Rice Dumpling with milk chocolate, and Mango Cream Sago. Set Menu 2 (P7,988) includes Suckling Pig and Barbecued Combination, Assorted Seafood and Wintermelon Conpoy Soup, U.S beef Ribs with black pepper sauce, Steamed Prawn Vermicelli with garlic, Braised Abalone Mushroom with shitake and premium oyster sauce, ‘Fujian’ style fried rice, Chilled almond bean curd with lychee, and Steamed piggy bun with milky egg cream. A minimum spend of P5,000 or more for takeout, pick-up and delivery also get a free bath set gift. For table reservations or orders, guests can call +632 8811 6888, send a message on Viber at +63 917 888 4194 or e-mail [email protected].

#NewWorldMakati #Jasmine #MothersDay #Cantonese #Delivery #Dinein

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aussietaste · 8 years ago

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Hokkien Fried Rice Recipe Hokkien fried rice (Chinese: 福建炒飯; also known as Fujian fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg. #aussietasterecipes

#chicken hokkien fried rice #Chinese-style wok fried rice dish #fried rice in fujian style #Fujian fried rice #fujian fried rice ingredients #fujian fried rice recipe #fujian fried rice with gravy #hokkien fried glutinous rice recipe #Hokkien fried rice #hokkien fried rice chicken recipe #hokkien fried rice recipe #hokkien style fried rice #hokkien style fried rice recipe #how to make hokkien fried rice #what is fujian fried rice #what is hokkien fried rice #American Chinese Cuisine and Recipes #Cantonese cuisine #Fried Rice Dishes

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travelcenter-uk · 3 years ago

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What’s the most iconic food around the world? Let’s find out!

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together.”

– GUY FIERI –

What is the most iconic food around the world? The world is a gastronomic paradise; it harbours diverse culinary uniqueness in each corner. How many cuisines contribute to describing a particular destination and what would a local suggest to taste or where to find it?

If you look a little closer, you’ll soon learn that the best dishes in the world can be an up-close lens on the destination’s history and culture. Despite their ancient origins, the dishes have been modernised for the palates of today’s world.

Different food from around the world

Every foodie enjoys tasting their way around the world by indulging in traditional cuisines, by trying a new flavour for the first time or getting to enjoy an iconic dish they’ve heard about. We learn about different cuisines by tasting the most popular signature dishes and staple ingredients of each country.

A culinary journey across the globe is the best way to discover its culture and cuisine. This makes it the pure delight of culinary travel.

What’s even better than eating the best food in the world? You get to have a new food experience and enjoy another new dish. So, let’s take a look at the most iconic food from around the world. These are 10 different nations with their famous and traditional dishes, starting in the UK!

Warning: This list of food from around the world will make you hungry!

British Cuisine

Yes, one can’t really talk about Britain without mentioning one of the most well-known and distinct cultures on Earth: the British culture. With its own dialects, customs, art, literature and history; it is easy to see why many consider it to be one of the richest cultures in existence.

Britain has a wide variety of cuisine and holds an excellent culinary reputation. In fact, these dishes are some of the best food from around the world. However, culinary expertise in the UK is not new. Moreover, Influenced by the Romans, Anglo-Saxons, French and even other parts of Europe: In essence, a hodgepodge of diverse styles and traditions.

Fish and Chips – Fish and Chips are presumably the most popular British food known across the globe.

English Breakfast – English breakfast is served with bacon, sausages, egg, baked beans, black pudding, fried toast, hash browns, mushrooms, and egg. Best enjoyed with a cuppa or fruit juice.

Roast Dinner – A traditional roast dinner consists of different roasted meats like chicken breast, turkey, pork, and beef. This is accompanied by seasonal vegetables, roasts, potatoes, and gravy.

Bangers and Mash – A famous British pub food. A dish comprising sausages, mash potatoes, and onion gravy.

Trifle – A strawberry flavoured classic British dessert made up of layers of cake rolls, custard, jelly, cream, and fruit toppings.

Italian Cuisine

My personal favourite, Italian cuisine, is one of the oldest, most beloved cuisines and considered some of the best food from around the world. With extraordinary diversity of flavours, richness and depth, offering something for everyone’s taste buds.

Italian food varies from region to region and associates with various kinds of pasta and pizza. In reality, Italian food is ever-changing, from endless combinations and new adaptations. What makes Italian food one of the best food from around the world is not just its flavours but also its diversity and also an Italian meal can be expected to be structured as follows: Antipasto (appetiser), primo (rice or pasta), second (meat), and dolce (dessert).

Pizza – Pizza is a flat dough topped with tomato sauce, mozzarella, and basil. (More toppings are added to create different variants of pizza)

Risotto – An Italian version of creamy rice cooked in vegetable or meat stock, cheese and wine after frying it in sautéed onions.

Lasagna – Lasagna is traditional Italian comfort food made in pasta sheets, meat, sauce, and cheese.

Ossobuco alla Milanese – Ossobuco is slow-cooked veal in white wine, meat broth, and vegetables seasoned with lemon zest, garlic, and parsley.

Gelato – Gelato is a rich variant of ice cream in terms of density, texture and is more intense in flavour.

French Cuisine

Like Italian food, French cuisine was also one of the world’s first cuisines and has taken its flavours around the globe. Admittedly, French cuisine is an art, so rich in regional variations. The French take great pride in their traditions of cooking. The modern way of cooking takes a lot from roots in France, and for decades, French food has been an elegant cuisine. This ranges from sylvan, robust, and healthy to the finest meals. A typical French meal would consist of bread, cheese, and wine.

Boeuf Bourguignon – Boeuf Bourguignon, a classic French beef stew made with red wine, pearl onions, mushrooms and bacon.

Croque Monsieur – A sandwich is taken to the next level! Grilled ham and velvety béchamel cheese sauce sandwich.

Croissants – Croissants are crescent-shaped buttery, flaky pastries perfectly crisp on the outside, tender and moist on the inside.

Coq Au Vin – A version of red wine chicken stew, cooked on a low heat to perfection.

Cherry Clafoutis – A popular cherry dessert in France! Juicy, sweet cherries wrapped in a rich batter and baked into a mixture of a cake and custard.

Chinese Cuisine

Some of the best food in the world, Chinese cuisine has taken over many parts of the world by storm! I mean, I’m sure you’ve had a Chinese take-away meal at least once in your life. This particular cuisine classifies its regional diversity into different styles: Cantonese, Szechuan, Hunan, Zhejiang, Shandong, Anhui, and Fujian. Each food tradition is formed by the regions’ history, climate, geography, and lifestyle.

Sichuan Pork – Sichuan Pork is spicy poached slices of pork coated with egg-white and starch to preserve its freshness and tenderness.

Dumplings – Dumplings comprise a filling of minced meat and chopped vegetables wrapped in a thin dough skin.

Peking Roasted Duck – Peking duck is a duck roast savoured for its thin and crispy skin, a world-famous dish from Beijing.

Chow Mein – Chow mein is a stir-fried noodles dish consists of meat (chicken, beef, shrimp, or pork), onions, and celery.

Kung Pao Chicken – Kung Pao Chicken is a famous Sichuan-style dish made with diced chicken, dried chilli, and fried peanuts.

American Cuisine

The best way to explain American cuisine is that it is a blend of different cuisines. In other words, it is a mongrel, where different ethnic groups contributed to the nation’s food traditions. American cuisine has drastically changed over the years, as have American lifestyles. Some of these dishes were contributed by Native Americans, Colonial Americans, and Modern Americans. These were adapted, changed, and invented, becoming all-American dishes. Similarly, many dishes are regionalised, such as soul food in the south, Tex-Mex cooking in Texas, etc.

Hot dogs – There is no need for a special introduction for the “All-American” hotdog, a hotdog (sausage) wedged between a bun.

Philly cheesesteak – A Philly cheesesteak is a sandwich made by grilling chopped beef, onions, and cheese then laid into a long Amoroso bun.

Grits – Grits is a creamy porridge-like dish made with whole dried white corn kernels that can go plain, savoury, or sweet.

Mexican flat enchiladas – Mexican or Tex-Mex style enchiladas smothered in red chilli sauce or green topped with an optional fried egg.

Apple pie – Apple pie is a sweet dish that features a sweet apple filling and a flaky butter crust with a shimmering lattice pie crust.

Indian Cuisine

It’s hard to put Indian cuisine in a nutshell because of the country’s regional diversity and vast history. The early Indian cuisine relied heavily on a class system which dictated what people were able to eat. However, in more recent times, the cuisine has been a combination of traditional dishes and many international influences. The most common misinterpretation about Indian food is that many of us think it’s all curries. But in reality, it isn’t. An essential factor of Indian cuisine is that the blends of spices are designed to bring out the ultimate flavour.

Murgh Makhani (Butter Chicken) – Murgh Makhani is by far one of the deliciously best dishes in the world. This hot dish made with chicken tastes great with flatbreads.

Rogan Josh (Red Lamb) – A delectable spicy dish, Rogan Josh, is a red lamb stew prepared with a long list of spices, red chillies, and coconut cream.

Palak Paneer (Spinach and Cottage Cheese) – A popular Indian dish Palak paneer, a mildly flavoured dish made with spinach and cottage cheese with Indian spices.

Naan (Indian Flatbread) – Naan, a flatbread traditionally cooked in a tandoor oven, goes with anything, including curries and stews.

Gulab Jamun – An Indian sweet delight, a festive favourite made with milk solids, fried until golden and doused in saffron induced sugar syrup.

Japanese Cuisine

Food in Japan is plausibly one of the unique cuisines. The reason being that many ingredients used in their cooking can very rarely be found in other cuisines. It’s not all about sushi and tofu. The art of Japanese cuisine is prepared meticulously based on the proper seasoning and fresh ingredients.

Sushi – Sushi is some of the best food from around the world. This traditional Japanese dish consists of vinegar-flavoured rice rolls served with vegetables and raw seafood.

Sashimi – Sashimi is similar to sushi, but raw fish is sliced into small bite-sized pieces without the rice.

Tempura – Tempura is a dish prepared with seafood, meat, and vegetables covered in flour and egg batter then deep-fried in oil.

Soba and Udon – Soba or buckwheat noodles and Udon or wheat noodles are made by immersing the noodles into broth enjoyed hot or cold.

Wagashi – Wagashi are traditional Japanese sweets made using mochi rice cakes, Anko paste, agar, chestnuts, and sugar.

Lebanese Cuisine

Cuisine in Lebanon food includes many fresh ingredients like vegetables, fruits, seafood, and little animal protein. These ingredients are meticulously prepared in a fusion of Mediterranean and Arabic influences. The most significant feature of this fantastic food is the mezze, a selection of salads, vegetable dips, pickles, and Arabic bread. In recent years, people have come to celebrate the extraordinary flavours of Lebanese food.

Baba Ghanoush – Baba Ghanoush is a hummus-like dip made from eggplant served with pita bread and drizzled with olive oil.

Manakeesh – The Lebanese version of pizza, Manakeesh, is made with meat, cheese, zaatar. Manakeesh is served with tomatoes, cucumbers, fresh mint leaves, and olives.

Falafel – Falafel is made from deep-fried crushed chickpeas, served in a pita pocket with vegetables and tahini sauce.

Fattoush – Fattoush is a traditional Lebanese salad.

Baklava – Baklava is a golden flakey pastry made of filo dough, honey, and assorted nuts.

South African Cuisine

South African cuisine is extensive, culturally diverse, nourishing, and hearty, very much like the locals. Traditional South African cuisine is downright authentic, with influences induced by each culture. With the freshest ingredients from farm to table, the food here is amazingly delectable, making it one of the best foods from around the world!

Chakalaka – Chakalaka is a spicy vegetarian dish of tomato, beans, peppers, onions, and curry. This can be enjoyed with anything — rice, meat, bread, or other veggies.

Bunny chow – Bunny chow is a world-renowned dish made up of a hollowed-out loaf of bread filled with a chicken, pork curry, or a lentil and bean combo.

Bobotie – Bobotie, made up of minced meat, is cooked in curry, herbs & spices, and dried fruit, topped with a milky-eggy custard, and baked until golden brown.

Potjiekos – A dish of potjiekos features meat, potatoes, biltong, and vegetables slowed cooked over an outdoor fire.

Malva Pudding – Malva Pudding is a sweet, spongy cake made with apricot jam and a cream sauce poured on top.

Caribbean Cuisine

Food from the Caribbean is a delicious mix of French cuisine, African cooking, and local foods! Caribbean food is delightfully spicy, warming, and eloquent. Food staples include peppers, sweet potato, coconut, plantain, mutton, tropical fruits, and leafy green vegetables, all prepared into a heady concoction.

Jerk chicken – Chicken marinated with hot Jerk spice and served with rice and peas. Jerk chicken is one of the most traditional food in Jamaica.

Ackee and saltfish – Ackee and saltfish, Jamaica’s national dish, is prepared with ackee fruit and salted codfish, suitable for mealtime.

Macaroni pie – Macaroni pie is comfort food in the Caribbean; a cheesy baked pasta dish is delicious with stewed or barbecued chicken.

Lambi – Lambi’s main ingredient is Conch. The dish is prepared with a combination of Conch, curry powder, coriander, thyme, and marinating with other spices.

Jamaican Rum Cake – A Bundt cake with a moist and tender crumb smothered in sweet butter and rum syrup.

Oh boy! That’s a long list of the best food from around the world! So, if you would like to go on a culinary adventure and taste your way around the globe, give Travel Center UK a call or drop us a line, and we’ll be glad to assist you in planning your next trip.

Read More:- What’s the most iconic food around the world? Let’s find out!

This Article, Information & Images Source (copyright):- Travel Center UK Blog

#Travel #Travel Blog #Travel Blogger #Travel Vibes #Holiday Makers #Foodies #Food Blogger #Food Articles #Travel Center UK

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foodguidesg · 4 years ago

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Top 5 Places to Eat in Central Singapore

Central Singapore is a scenic place known for its skyscrapers and beautiful marina. From Singapore Flyer, Singapore Botanic Gardens to restaurants and shopping, Central Singapore is packed with top attractions and places to eat and enjoy your time with friends and family. Central Singapore consists of 11 planning areas including Downtown Core, Marina East, Marina South, Newton, Orchard, Outram, River Valley, and the Museum Planning Area among others.

Check out the top restaurants where you can head right now for a memorable dining experience in Central Singapore.

1. Haidilao Hot Pot

Haidilao is a leading Chinese hot pot restaurant chain that opened its restaurant in Singapore in 2012. It provides each table with an iPad menu for DIY ordering. Located in Clarke Quay, Haidilao stays open till 6:00 am. You will love its homemade fishballs stuffed with roe and shrimp noodles.

Dining Promotion in Singapore: S$10 return voucher with min. S$30 spend. Valid till 31 December 2020. Payment must be made with a UOB Credit / Debit Card for both voucher issuance and redemption.

Address: 3D River Valley Road, #02-04 Clarke Quay, Singapore 179023

Phone: +65 6337 8627

2. Atlas

Atlas celebrates the glamorous Art Deco lobbies of Europe and their cocktail tradition. It is a place where you can dine all day long with style. From lunch, dinner to afternoon tea, Atlas has an exclusive selection of dishes that are served with the freshest ingredients and thoughtful presentation.

Restaurant Review in Singapore: “The impressive grand lobby is a sight to behold and an attraction all on its own. Other than an interior that transports you out of Singapore, the World’s 50 Best Bar’s cocktails are another major pull.” - Seth Lui

Address: Parkview Square, 300 North Bridge Road, Singapore 188778

Phone: +65 6396 4466

3. Spring Court

It is the oldest family-owned restaurant in Singapore. It reflects the diversity of Singapore's Chinese cuisine. Its signature specialties are deep-fried boneless chicken spread with prawn paste, crab meat rolls, and Fujian popiah.

Dining Promotion in Singapore: Yam Ring at S$0.91 (U.P. S$38) with min. spend of S$91. Valid from 1 November to 31 December 2020 for dine-in. Download the eCoupon from https://coupons.springcourt.com.sg/coupons/1010756.

Address: 52-56 Upper Cross St, Singapore 058348

Phone: +65 64495030

4. Nouri

It is a fine-dining restaurant that has won a Michelin star. It is one of the best places to eat in Singapore if you are looking to satisfy your soul and brain. It has a multi-concept space called Appetite that boasts a kitchen, an art gallery, and a living room.

Restaurant Review in Singapore: “...the Kanzuri and Carabinero was definitely the most insta-worthy dish. Carnaroli rice that is cooked with fermented Japanese chilli paste and dashes of green garnish, the dish looks as good as it tastes. Truly an artistic display to the palate as well as the eye” - Seth Lui

Address: 72 Amoy Street, 069891, Singapore

Phone: +65 6221 4148

5. Esora

This is a Japanese kappo-style restaurant. It is a unique place to eat in Singapore as it offers a tea pairing with their tasting menu. Its signature dishes are monaka filled with foie gras, chawanmushi served with starchy sauce, kuruma ebi, ice cream made of wasanbon, and rice with Rosy seabass.

Restaurant Review in Singapore: “The great thing about the food served at Esora is that it is light on the palate. You won’t find sauces heavy on butter or cream, leaving you satisfied but not bloated.” - Lennard Yeong

Address: 15 Mohamed Sultan Rd, Singapore 238964

Phone: +65 6365 1266

Conclusion

Singapore is considered the food superstar of Asia. The Central Region of Singapore is packed with skyscrapers, corporate buildings, and all sorts of outdoor activities. Whether you’re looking for Chinese dishes, Japanese cuisine, or a European-style bar, the above-mentioned restaurants in Central Singapore will undoubtedly deliver a treat for your taste buds.

#places to eat in singapore #dining promotion singapore

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thehungrykat1 · 7 years ago

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Authentic Hong Kong Dining Experience at Man Ho Manila

Man Ho Manila continues to be one of my favorite Chinese restaurants, serving authentic Cantonese cuisine at a very luxurious and charming setting. I attended its opening late last year (read about it here) and have made several return visits ever since. It is still relatively new, but the quality and exquisite dining experience it offers will make its diners feel like they are in Hong Kong having lunch at a prestigious Cantonese restaurant.

Man Ho Manila can be found at the ground floor of the new Marriott West Wing, an extension of the original Marriott Hotel in Resorts World Manila. This new area is less populated by guests compared to the main wing, so it offers a more private and exclusive ambiance. I visited the restaurant a few weeks ago with my friends and each dining experience has always been a feast for the eyes and the taste buds.

The main dining hall has a classy and elegant contemporary architecture, with Chinese-inspired designs that offer refined simplicity. Floor to ceiling windows give the place a very bright and cheerful atmosphere with a magnificent view of the neighboring golf course.

Our lunch that afternoon was inside one of the VIP dining rooms of Man Ho Manila which provides a more private setting. This was the first time for me to use the VIP rooms and I was quite impressed with the setup.

The room has a cable television, a small sofa bed that small children can use, and even its own restrooms. Little Skyler seems to be very happy as well. It also has a service door which the servers can directly access straight from the kitchen, so the dishes arrive hot and fresh.

A pot of hot tea was served on the table. You can order sodas or fresh juices, but I recommend getting their signature cocktails like the Blushing Dragon (P325), Enlightenment (P375) and Fengshui Flow (P280) to make the afternoon more interesting.

Complimentary Candied Walnuts with sesame seeds are provided on each table and this is still one of the best free appetizers I have encountered at Chinese restaurants.

We started with the Smoked Duck Breast with Mango (P328), a great precursor to the roasted goose that I was really excited to meet again later. The duck was quite tasty, with its smoky flavors balanced by the sweet mango.

Next was the Marinated Suckling Pig Leg (P368) which is a different kind of appetizer that I don’t often have. This is something to nibble on while waiting for the main dishes.

Some soups were served to warm our bellies including the Hot & Sour Soup with Seafood (P368) and the Crab Meat Soup with Sweet Corn (P428).

We also had one of their specialties, the Braised Seafood Soup with Caviar (P628). This soup comes loaded with shrimp, scallops, and squid but the highlight here is the tofu and caviar interaction. The salty caviar gives life to the soft and light tofu. Combine this with the thick and warm seafood broth and you have yourself a winner.

The main attraction then arrived, the “Hong Kong Style” Roasted Goose (P800-1/4 / P1600-1/2). Goose is a delicacy that is usually found only in Hong Kong and China. While there are many restaurants here that serves Roasted Duck or Peking Duck, Man Ho Manila is one of the few restaurants that serves Roasted Goose. The meat is more flavorful, fattier, juicier, and slightly bigger than a duck.

The Roasted Goose is served with plum sauce on the side. Marriott Manila’s Executive Chinese Chef Wui Wing Law is especially proud of the way they prepare this Hong Kong specialty, stuffing the goose with Chinese herbs and putting it in front of a fan for about 10 hours to make the skin very dry before being put in the oven. The technique makes the goose’s mahogany skin very crispy after it is roasted. Chef Law imports the goose all the way from Hong Kong because there is no supplier here that meets his standards, and he never scrimps on his ingredients.

The best item to pair with roasted goose is rice! We had the Yang Zhou Style Fried Rice (P488) and the Fujian Style Fried Rice (P568) for ourselves and these were actually enough for a satisfying meal. But there were more dishes waiting to be served.

The Scallops and Asparagus in XO Sauce (P1488) was another spectacular dish with its plump and juicy scallops in a flavorful XO sauce.

Another main course that I always order at Man Ho is the Beef Fillet with Black Pepper Sauce (P1188). This beef is so tender, almost as soft as wagyu, and the black pepper gives it a delicious kick. This is another must-try for everyone.

More seafood comes our way with the Seafood in Potato Nest (P888). I love the fresh shrimps in the basket together with the squid and scallops.

Another mouthwatering item is the Fried Pork Ribs with Spicy Salt (P888). These pork bites are so tasty with just a little spicy kick. You'll have to get your hands a little bit dirty with these ribs.

Lastly, we also had the Steamed Live Green Grouper with light soy sauce (market price) to complete our main courses. This fresh lapu-lapu is simply excellent and is always a staple in any important Chinese gathering.

For desserts, we tried the new Coconut Custard Mochi with soft fluffy mochi balls and custard cream. But the signature dimsum dessert at Man Ho is the Steamed Custard Buns with Egg Yolk (P48). Be careful when eating these hot buns because it comes with oozing molten custard inside.

Open the buns to reveal the overflowing golden treasure. Our delightful lunch at Man Ho Manila was truly top notch. Their high-quality and authentic Cantonese cuisine is complemented by the luxurious ambiance of this five-star hotel. Special family celebrations always deserve the best and Man Ho Manila is one restaurant that will never disappoint.

Related links:

Marriott Cafe Features Korean Food Festival this July

Man Ho Manila Opens at the Marriott West Wing

Marriott Grand Ballroom Celebrates Week-Long Grand Launch Extravaganza

Marriott Hotel at Resorts World Manila

Dinner in the Dark by Eye Society: A One of a Kind Dining Experience

MAN HO MANILA

G/F Marriott West Wing, 2 Resorts Drive, Newport City, Pasay

988-9999

www.manilamarriott.com

www.facebook.com/marriotthotelmanila

#ManHoManila #ManHo #Cantonese #Chinese #Luxury #Restaurant #MarriottManila #ResortsWorldManila #Authentic

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gogeo1 · 5 years ago

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Top 10 cuisines that can lure the anticipated viewers on free classified ads Georgia’s internet-equipped-stage

Throwback to the day, we chanted a silent prayer and gulped the balanced diet. Maybe you too if not sung. With an aim to minimize the gap between haves and have-nots, Gogeo is inviting the ad posts of swallowable by hotels or restaurants within the Georgia region to evolve their businesses rapidly. Free classified ads Georgia let your eatery be spanning among the prospect buyers also said to have desirable appetite. Like if we say, international foods available in Georgia are usually impacted to suit its natives palates. Referencing to that issue we have structured a column of eats modus, prominent around the world and advise our advertising partners to talk about their offerings inside the description space of their hotel or restaurant’s free classified ads Georgia.

1 Mexican food -

Americans like the Mexican food as their common favourite choice. Chilli con, spicy dishes, chocolate, tomatoes and salsa tastes better to tongues. Restaurant owners can draft their major Mexican dishes in free classified ads Georgia which includes eggs, vegetables, beans, chillies and cumin in the preparation.

2 Italian cuisine -

Given the concernment to Italian cuisine as one in existent world’s favourites, Spumoni ice cream, spaghetti, lasagna and pizza are traditional dishes that will never fail to impress you. On the position of regional favourites you get to test Parmesan cheese and Parma ham. Maggot cheese is widely eminent for indulging in fermentation process and packed at the right time to develop maggots.

3 Indian meal -

Unity of so many people under one nation allows to practice each dishes differently in India. Curries with rice or bread are favourite-in-general and vegetarian plates, sweets, hot and spicy dishes are finger licking as well. Street food stands are used to advantage to exchange bowls for low-price. Free classified ads Georgia is the best platform to advertise your preferred specials.

4 Thai dishes -

Pad thai is the introduction of likes that one in Thai dishes gain. If you have the time left after this, seek broths and noodles that are ample delectable. Herbs are the focused point of these make and Thai offers a range of sweet, sour, spicy and bitter odor. However, fresh herbs are part of the kitchen produces, this cuisine always has a vivid flavor.

5 Chinese feeds -

Account of being divergent in the culture and diets in the world, China has mainly eight styles of cooking, those are obvious as Fujian, Cantonese, Anhui, Zhejiang, Szechuan, Shandong, Hunan and one. During the cooking process, Chinese keep in balance different colors, tastes, textures and smells to create exceptional cuisines. Noodles or rice items are mostly inserted in the traditional Chinese meal. Pin your look at free classified ads Georgia and use it to best benefit.

6 Japanese diet

Hibachi and Teppanyaki grill are few of the paramount dining options from Japan. On the surface of Hibachi grill, cook is flipped, fried, griddled and chopped down in the front. This section of cuisine is centered on noodles, tofu, sushi and vegetables and the ingredients are meticulously processed in the kitchen and served delicious. Say art or expertise is what your hotel or restaurant is good at, you must publish free classified ads Georgia on Gogeo.

7 American nutrition

In the mid of plenteous dining picks, American food is extremely plausible to citizens living around. By the influence of greater number of move ins and move outs in the country, food originated from America bestows different dining style occasions. Deep dish pizza, five-alarm chili while, microbreweries and coffee is popular feed of Americans. Hot dogs, hamburgers, buffalo wings, biscuits & gravy and omelets are traditional cook ups, those are if served especially in your eating house, utilize our advertising space as free classified ads Georgia for your business stretch.

8 Mediterranean dining

This term is primarily exploited to convey about fresh fruits, vegetables, seafood and olive oil products to readers that could have the inclusion of various Greek, Italian, Arabic, European and North African dishes.

9 French cook ups

French foods are a bit more than combination of cheese, chocolate and baguettes and at the finish - wine. Irregardless of the digestion of cheese, bread and chocolates, French remain relatively thinner. Ignore the skip of listing free classified ads Georgia for your hotel or restaurant if on the way to expand your business.

10 Spanish nutritives

Just for the cause of limited spices use, Spanish cuisine is enticing. Been situated along the coastal region, it is well-known for seafood, tapas or pinches. So and such snack-sized dishes can be formed from anything on the overage of couple of euros only. Get your look pounded on the portal of free classified ads Georgia and harness it fully to engage your customers in maximum.

#Freeclassifiedadsgeorgia

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cesarjmga238-blog · 6 years ago

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30 of the Punniest best chinese food menu Puns You Can Find

Chinese Recipes- In a country where the conventional method to greet someone translates to 'have you consumed yet?' (ni chile ma), be rest guaranteed, the food will be remarkable. China has the most popular cooking heritage worldwide. The history of their cuisine go back to about 1000 years with different cooking styles, methods and ingredients that have evolved in time.

A typical Chinese meal will have two things - a carb or starch like noodles, rice or buns, and accompanying stir fries or meals of veggies, fish and meat. They utilize a great deal of fresh veggies like mushroom, water chestnuts, bamboo and even tofu. In North China, wheat-based accompaniments like noodles and steamed buns control the table, in contrast to South China where rice is a favourite. The short-grain sticky rice, grown throughout Southern China, is definitely alluring.

Each meal focuses on creating a balance between three aspects - taste, look, and fragrance. They pay a lot of attention to the aesthetic look of the food with varied colours. Sauces and flavorings like fish sauce, 5 spice powder, oyster sauce, soy sauce, vinegar, root garlic, fresh ginger and others are utilized kindly to use a complex play of flavour and aroma.

Similar to Japanese cuisine, Chinese meals are abundant in umami which is explained as a 'pleasant tasty taste'. The umami taste prevails to many components used in their food like Chinese cabbage, spinach, celery, green tea or fermented products like soy sauce and pastes.

Chinese food and the method it is prepared is affected by the two major philosophies - Confucianism and Taoism. One of the standards set by Confucius was that food should be cut into little bite- size pieces before being served. Those who follow Taoism focus more on food that promote health and longevity and those that have healing powers.

The 8 Culinary Traditions of China

Chinese cuisine is as varied as their culture where every region writes up a brand-new menu. Cooking designs, active ingredients, flavours - all differ from area to region. The most popular local foods in China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang.

Cantonese cuisine is popular all over the world for its distinctive style. Many dishes are steamed and stir-frying that makes it non-greasy and healthy. Here the dishes hurt, somewhat sweet and with a mellow scent.

Shandong cuisine came from in East China and mostly includes seafood as it is a coastal province. You'll discover scallops, prawns, clams, sea cucumbers and just about everything on the menu. They greatly count on salty flavours.

Zhejiang food also flourishes on seafood, however focuses more on soft, fresh flavours. They are likewise fond of using bamboo shoots.

The meals from Jiangsu area are known for their soft texture. Back then, it was a feature of ancient China's royal cuisine. Their meals provide a balance of salted and sweet tastes.

Szechuan food sticks out due to the bold, spicy and pungent flavours. The use of Sichuan peppercorn is what makes it special. This one is for those of you who like the sting.

Anhui food utilizes a variety of vegetables and herbs, specifically, fresh bamboo and mushrooms. It also utilize a great deal of wild herbs to enhance the flavour and fragrance.

Fujian cuisine is often served in a broth or soup utilizing cooking designs like braising, stewing, boiling and steaming. The most noteworthy functions of this food are - making use of fresh components from the mountains and sea, soup making and a lot of concentrate on spices.

Hunan cuisine is well known for its hot spicy flavor, fresh aroma and deep color. This province is widely called the 'land of fish and rice'. It is renowned for its stews, but their food likewise features a lot of braised and baked meals.

Consume it Right!

Chinese food is suggested to be consumed with chopsticks and you'll find this practice relatively common in all Chinese homes. Numerous, several years ago the use of fork and knife was believed to represent violence versus chopsticks which represented gentleness and empathy.

( Foods That Bring Good Luck: Interesting Chinese Food Traditions).

Indianization of the Chinese Cuisine.

Indian Chinese cuisine is understood to have actually begun its journey in Kolkata where a small Chinese neighborhood has actually lived for over a century and has made its method into everyone's heart. A lot of street food vendors and restaurants serve what is known as the Hakka cuisine with prominent meals like Manchurian, American Chop Suey, Sweet and Sour, Chow Mein and others.

To commemorate a food that is so abundant, we bring you the 10 most authentic Chineserecipes.

1. Dim Sums.

Little bite-sized rounds stuffed with veggies or meat. This basically a Cantonese preparation.

- Lists.

- 10 Most Popular Chinese Dishes|Easy Chinese Dishes.

10 Most Popular Chinese Dishes|Easy Chinese Dishes.

NDTV Food|Upgraded: February 07, 2019 15:37 IST.

TweeterfacebookReddit.

Chinese Recipes- In a country where the standard method to welcome someone translates to 'have you eaten yet?' (ni chile ma), be felt confident, the food will be amazing. China has the most popular culinary heritage worldwide. The history of their cuisine dates back to about 1000 years with varied cooking designs, methods and ingredients that have developed gradually.

A typical Chinese meal will have 2 things - a carbohydrate or starch like noodles, rice or buns, and accompanying stir fries or meals of veggies, fish and meat. They use a lot of fresh veggies like mushroom, water chestnuts, bamboo and even tofu.

Each meal focuses on developing a balance between three aspects - taste, appearance, and fragrance. They pay a lot of attention to the aesthetic appearance of the food with varied colours. Sauces and spices like fish sauce, 5 spice powder, oyster sauce, soy sauce, vinegar, root garlic, fresh ginger and others are used kindly to provide a complex play of flavour and aroma.

Much like Japanese cuisine, Chinese dishes are rich in umami which is referred to as a 'pleasant savory taste'. The umami taste is common to many ingredients used in their cuisine like Chinese cabbage, spinach, celery, green tea or fermented items like soy sauce and pastes.

Chinese food and the way it is prepared is affected by the 2 major philosophies - Confucianism and Taoism. One of the standards set by Confucius was that food should be cut into small bite- size pieces before being served. Those who follow Taoism focus more on food that promote health and durability and those that have healing powers.

The 8 Culinary Traditions of China.

Chinese cuisine is as diverse as their culture where every area composes up a brand-new menu. Cooking designs, components, flavours - all differ from region to region. The most prominent local cuisines in China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang.

Cantonese cuisine is popular all over the world for its distinctive design. Many dishes are steamed and stir-frying which makes it healthy and non-greasy. Here the dishes are tender, slightly sweet and with a mellow scent.

Shandong food came from East China and primarily includes seafood as it is a seaside province. You'll find scallops, prawns, clams, sea cucumbers and practically whatever on the menu. They greatly rely on salty flavours.

Zhejiang food likewise flourishes on seafood, however focuses more on soft, fresh flavours. Their food is known to have a fragile appearance. They are likewise keen on utilizing bamboo shoots. This province is famous as the 'land of milk and honey'.

Similarly, the meals from Jiangsu area are known for their soft texture. In the past, it was a popular part of ancient China's royal food. Their dishes offer a balance of sweet and salty tastes.

Szechuan food stands out due to the bold, pungent and hot flavours. Using Sichuan peppercorn is what makes it special. This one is for those of you who like the sting.

Anhui food uses a wide array of veggies and herbs, especially, fresh bamboo and mushrooms. It likewise utilize a great deal of wild herbs to enhance the flavour and scent.

Fujian cuisine is often served in a broth or soup utilizing cooking styles like braising, stewing, steaming and boiling. The most noteworthy features of this cuisine are - using fresh active ingredients from the mountains and sea, soup making and a lot of concentrate on spices.

Hunan food is popular for its hot spicy flavor, fresh fragrance and deep color. This province is commonly referred to as the 'land of fish and rice'. It is renowned for its stews, however their food also features a lot of braised and baked dishes.

Consume it!

Chinese food is indicated to be consumed with chopsticks and you'll find this practice relatively typical in all Chinese homes. Many, lots of years ago using fork and knife was believed to stand for violence versus chopsticks which represented gentleness and empathy.

( Foods That Bring Good Luck: Interesting Chinese Food Traditions).

Indianization of the Chinese Cuisine.

Indian Chinese cuisine is understood to have actually begun its journey in Kolkata where a small Chinese community has lived for over a century and has actually made its way into everybody's heart. It is an adaptation of the Chinese sauces, seasoning and certain cooking methods like stir-frying and steaming. A great deal of street food vendors and restaurants serve what is known as the Hakka cuisine with prominent meals like Manchurian, American Chop Suey, Sweet and Sour, Chow Mein and others. These have similar textures but different flavours due to making use of particular Indian components.

To commemorate a cuisine that is so rich, we bring you the 10 most authentic Chineserecipes.

1. Dim Sums.

Small bite-sized rounds packed with veggies or meat. This essentially a Cantonese preparation.

2. Sour and hot Soup.

A soup with a spicy and sour broth. It is made spicy by using red peppers or white pepper and sour with vinegar.

3. https://thehiddenkitchen.net/blogs/news/is-kung-pao-healthy-absolutely-yes Quick Noodles.

One of the staples in every Chinese home, this version is incredibly rapid. Just bung in all your favourites and create a masterpiece of your own.

4. Szechwan Chilli Chicken.

An intense pleasure directly from the Sichuan region. It is loaded with pungent spices like brown pepper. red chillies, ginger, green chillies and white pepper.

5. Spring Rolls.

A crisp appetiser where shredded veggies are encased in thin sheets and after that fried golden.

6. Stir Fried Tofu with Rice.

A simple stir-fry with tofu and Oriental sauces. Serve with some fried rice to make awholesome meal.

7. Shitake Fried Rice with Water Chestnuts.

Mushrooms and water chestnuts are used often in Chinese cooking. A dish that is quickly, filling and flavourful.

8. Chicken with Chestnuts.

This earthy recipe is ideal for a holiday banquet.

9. Date Pancakes.

Pancakes are like a blank canvas, ever so flexible. Chinese pancakes are usually made with dough instead of using a batter.

10. Wok Tossed Veggies in Honey and Black Bean Glaze.

A colourful melange of veggies like chestnuts, mushrooms, Chinese.

https://en.search.wordpress.com/?src=organic&q=chinese food recipe

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#cat #kittenschina #wok #foodie #chinese recipes #china food #make chinese food #chinese cooking #chinese recipe

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aussietaste · 8 years ago

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New Post has been published on The Taste of Aussie

New Post has been published on http://aussietaste.recipes/cuisine-of-the-americas/north-american-cuisine/united-states-cuisine/american-chinese-cuisine/hokkien-fried-rice/

Hokkien Fried Rice

Hokkien fried rice (Chinese: 福建炒飯; also known as Fujian fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg. The sauce can include mushrooms, meat, vegetables, etc.

Despite the name, this dish did not originate in Fujian. The recipe was invented by Chinese restaurants in Hong Kong.

Hokkien Fried Rice

Recipe Type: Fried Rice

Cuisine: Cantonese

Author: The Cook

Serves: Serves 4

Ingredients

4 cups cooked white rice

2 eggs

½ cup peanut oil

¼ cup medium shrimp , peeled, deveined and diced

¼ cup chicken breast, boned, skinned and diced

1 – 2 cups chicken stock

⅛ cup dried black mushrooms, reconstituted in warm water for 20 minutes, diced

¼ cup kale, diced

¼ cup fresh asparagus, diced

¼ cup scallops, diced

¼ cup roast duck, boned and diced

2 tablespoons oyster sauce

1 – 3 tablespoons light soy sauce

<a href=”http://aussietaste.recipes/questions/question/what-is-a-cornflour-slurry” target=”_blank”>cornflour slurry</a>

Instructions

Place rice in large bowl.

Whip eggs until foamy and then stir into rice.

Heat ¼ cup oil in wok or large sauté pan; add rice and egg mixture and stir rapidly; fry until lightly browned then transfer to serving dish; keep warm.

Heat ¼ cup oil in wok or sauté; flash-fry the shrimp and chicken; remove from wok; drain; keep warm.

Discard oil in wok and wipe clean.

Place chicken stock in wok and bring to a rolling boil over medium heat; add the kale and asparagus; simmer 2 minutes; add mushrooms, scallops and duck; simmer 1 minute; stir in oyster sauce and soy sauce.

Whisk enough cornflour slurry into stock to thicken to desired consistency.

Stir in fried shrimp and chicken; remove from heat; spoon over fried egg rice; serve immediately.

3.5.3226

#Chinese-style wok fried rice dish #Fujian fried rice #Hokkien fried rice #American Chinese Cuisine and Recipes #Cantonese cuisine #Fried Rice Dishes

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zomatocommunity · 8 years ago

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Chinese comfort food for V-day

So it's Valentine's Day and many restaurants are already booked out and you're not sure what to do now. Next best thing is to stay home, watch movies (horror ones to be specific) and order in from your favourite neighbourhood Chinese joint. It's probably the perfect way to cozy up tonight. The weather still permits a hot bowl of talumein with a side of pan fried momos, maybe some chilli garlic noodles with kung pao chicken or even chilli basil fried rice with massaman curry. Endless options from a number of restaurants for you to choose from. Surprise your partner by ordering online some hot and delicious Chinese food tonight. They won't even suspect it.

Delhi NCR One of Delhi's favourite Chinese restaurants, Mamagoto, is located in 6 different areas spread across Delhi, Gurgaon and Noida. With their bacon wrapped prawns or their cheese and truffle oil dumplings you can take your usual ordering in up a notch. Their other dishes include hawker's style noodles, sticky fried rice, Thai curries and more. Gurgaon folks have Big Wong. Their dumplings are very popular among other dishes like their classic chilli chicken, Hong Kong style chicken and braised mixed mushroom and pok choy in oyster sauce. East of Kailash can boast of Asian Haus. Some of their dishes include Haus chilli fish, chicken cashew nut dumpling and crispy lotus stem and water chestnuts. If you're in Noida you must try The Bento Cafe in Sector 18. They have classic dishes like Mongolian chicken, chicken thai basil and veg bento box. Hoping these options help you guys tonight! For more, simply checkout the Chinese restaurants on Zomato. Mumbai Emprino on Carter Road has some awesome Chinese dishes you can choose from. You can make your own wok meal with various add ons or order dishes like red dragon siracha chicken, Thai veg curry, a range of dim sums and more. What's better is that you get 20% off for all orders above ₹220 and when ordered online on Zomato. China Bistro in Dadar, Vasant Vihar, Worli or Chembur has a menu you can't not order from. Get yourself some dim sims, Keong's chilli chicken, some wok tossed prawns and some burnt garlic noodles and you're Valentine's evening is sorted, with partner or not. Order online from Asia Kitchen By Mainland China if you're in Lower Parel. Their dishes like baked avocado rolls, chilli basil dumplings, veg siu mai and Thai chilli chicken make it an ideal place to order in from. Fort has Royal China with a menu to die for. Crispy butterfly prawns, bbq spare ribs, Cantonese style roast duck, roast chicken and a variety of seafood dishes are just a glimpse of what they have to offer. And Chillies in Mahim is another great option to order in from. Their menu includes dishes like Singapore crab meat meal, nasi goreng, veg and non veg chilly basil, Bangkok fried rice and more. Order online and enjoy! Bangalore If you're in and around Usloor, order online from Xian. They have starters like crispy shredded chicken, chicken lollipop, drums of heaven, chicken bbq wings and other such classics. They also have a meal by itself option where you can choose rice or noodles from Cantonese chow, triple sechuan rice, Fujian rice among others and it'll be topped with a gravy to make it a complete meal. There's Shanghai Court in Bannerghatta Road with dishes like hot pot chicken, butter garlic chicken, tsing hoi potatoes, hunan tofu among appetizers. For mains they have fish in pickle sauce, General Tao chicken, cauliflower manchurian and more. China Pearl in Koramangala has been an old favourite among people there. Their dishes like red dragon chicken, Nanking prawns, drunked chicken and many others are very popular. They also have a seafood section you won't be able resist. There's Hunan too in Koramangala where you can get dishes like char siu mao, mu shu duck roll, pork spare ribs and many such not so common delicacies. Old Airport Road has One Chu - a small Chinese restaurant delivering comfort food you definitely need tonight.

#couples #singles #valentines #valentine's day #chinese #orderin #dinner #home #coupon code EATIN #enjoy #lovefood #chicken soup

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its-lifestyle · 5 years ago

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In her beautiful home in Kuala Lumpur, 73-year-old Rosita Abdullah Lau is bustling about her kitchen with the energy and vigour of a woman half her age.

“Come, try some of this,” she beckons as she ladles some chap chai into a little bowl.

“It’s delicious,” I say after a few mouthfuls and Rosita’s face breaks into a warm, gentle smile.

“You know, no two home cooks are the same. Every family does it differently, this is just my family’s way that I learnt when I was growing up,” she says.

And indeed, Rosita’s formative years left such an indelible impression on her that she published a book on her Peranakan Chinese community – the incredibly detailed Waterfront Heirlooms: Reflections Of The Kampong China Peranakan.

The book is published under My Viscom Editions (registered under Rosita and her son) and was inspired by a chapter in her award-winning 2009 publication Kulit Manis: A Taste Of Terengganu’s Heritage, which nabbed the World’s Best Local Cuisine Book 2010 at the Gourmand World Cookbook Awards in Paris.

“It has been half a century since I left Kampong China and I thought it was time for me to do something before it is all lost,” says Rosita who left her home at 19 to marry into the Terengganu royal family.

Rosita left Kampong China when she was 19 but has nostalgic memories of her carefree years of growing up there. Her book is the result of eight years worth of careful research and interviews with residents in the area.

It took Rosita eight long years to get the project off the ground mostly because she had to generate the funding to put together a well-researched tome detailing the intricacies of the community.

In the end, she spent over RM500,000 on the book (even selling off land that her father gave her), most of it channelled towards hiring the right writers, photographers and collaborators for the project. Rosita and her team also spent years cataloguing charming anecdotes and stories from residents of the area as well as unearthing black-and-white images that tell a compelling story of the waterfront way of life.

“This book has my whole soul in it,” she says simply.

Who are the Kampong China Peranakan?

Rosita’s book posits the belief that the Chinese settled in Terengganu in the early part of the 15th century, around the time the great Chinese maritime explorer Admiral Cheng Ho made his landing in Melaka in 1409.

Rosita’s book documents the culture, way of life and recipes of the little-known Peranakan Chinese community in Kampong China, Terengganu.

If this is indeed true, this would make the Peranakan Chinese in Terengganu one of the oldest Peranakan communities in Malaysia.

According to Rosita’s book, Cheng Ho was purported to have made a pit stop at Sungei Nerus, a tributary of Sungai Terengganu at Kampong Jeram. When he continued his journey, as many as 20,000 of his officers stayed behind. To this day, many Terengganu Chinese still believe themselves to be descendants of Cheng Ho’s crew.

Currently, the oldest clan in Kampong China can still trace its origins back to 1770.

The pioneer settlers of Kampong China, also known as Teng Lang Poh (which means Chinese village) set up home on the southern bank of the estuary of Sungai Terengganu. Most were Hokkiens from China’s Fujian province, which explains why the Peranakan Chinese in Terengganu still speak Hokkien.

It is believed that many of the Kampong China Peranakan’s ancestors were Chinese immigrants who assimilated by marrying local Malay, Thai and Indochinese women.

Interestingly, the community does not really see themselves as Peranakan, instead referring to themselves as cheng mua lang or “sarong-clad people”.

A picture of the old houses on the river as they were when Rosita was growing up.

Rosita grew up in Kampong China, which is essentially a tiny 800m-long village with two facing rows of houses, some with liam boey (timber decks) on stilts stretched out over the river, hence yielding stunning waterfront views (like the one Rosita lived in) and others that had hillside views. The area also included all kinds of shops.

“We used to have 200 houses – residents and shops, like bicycle, hardware and sundry shops – anything you wanted you could get on the street.

“The houses were all extended on the river, and in one house, there were often two or three families staying there. Like in my house – my family and my uncle’s family stayed together, separated by just a connecting door,” she says.

Because the river formed such a strong part of the Kampong China Peranakan’s daily life, Rosita has fond memories of carefree days spent swimming, fishing, harvesting oysters and crabbing as a child.

Fishermen even used to come by on their boats to see if residents wanted fresh fish as each house had a ladder going down to the river for just these sorts of purchases!

Perhaps the most interesting thing about the community is their cuisine. In her 288-page book, Rosita devotes over 50 pages to cataloguing and documenting the recipes of her community.

While some of the recipes have been provided by Rosita herself, others have been generously shared by residents of Kampong China who have willingly parted with fiercely guarded family recipes that have hitherto remained unknown to the general public.

The food of the community

The Kampong China Peranakans have retained many of their Chinese ethnic culinary customs but over time, have also adopted ingredients from their Malaysian homeland. The community typically eats staple meals like fish and rice, and surprisingly eat with their hands, having imbibed the local Malay culture of doing so.

Ah mak hu gulai is a fiery fish curry based on Rosita’s mother’s recipe. Most Peranakan Chinese recipes from Kampong China were tightly guarded family secrets.

In the past, the kitchen was the heart of the home and the place where matriarchs in the community wielded the most authority. Before the availability of gas stoves, cooking was typically done over wood fire or charcoal.

“Firewood was cut mainly from the rubber trees, pokok jambu arang (guava tree) and paperbark tree. Dried coconut shells were also commonly used as fuel, particularly in cooking kuay (kuih),” says Rosita in the book.

Peranakan home cooks swore by tried-and-tested labour-intensive methods that involved using chiok boh (stone hand mill to make rice flour and glutinous rice flour), batu lesong (pestle and mortar) and lesong kayu (wooden mortar and pestle).

Because food played such a prominent role in the community’s lives back then, many of their expressions are related to the act of eating and savouring food – “lemek lonyek” means too soft, “gasa” means to taste while “manis leteng” translates to extremely sweet.

Common ingredients in the cuisine include pandan leaves, coconut milk, grated coconut paste, slaked lime (kapur) and belacan, which were all adapted to suit the Chinese palate.

One of the essential elements in the daily meals is kay (budu) and kay chiap (budu sauce sweetened with palm sugar).

Fish was also very common in the local diet because of the proximity to the river – many locals simply caught fish themselves from the comfort of their homes.

Examples of fish that were once prominent in their daily diet included golden snapper (kakap merah), black sea bream, Indian mackerel, Spanish mackerel and tuna.

“As children, we were always swimming in the river, so we were always so hungry, so often we would just have fried fish with kicap manis,” recalls Rosita.

Chap chai lemak was once served as a vegetarian dish during weddings in Kampong China.

The Peranakan Chinese also have many auspicious occasions which call for different meals to be served. Like the Hungry Ghost Festival, where dishes are presented in multiples of four. Many of these dishes can even be split into two meals (phak siang in Hokkien).

An example of meals where this separation can take place is keh koh and keh kutub which are essentially dishes with meat and eggs, which can be divided into smaller meals – so one bowl consists of just eggs and the other just meat.

Rosita’s keh koh is delicious – cooked in a thick, caramel-like sweet sauce till the meat is tender and can be pulled apart easily from the bones.

“Children love this because it’s sweet. My own children like it too,” says Rosita.

Keh char yiam or salt-fried chicken is another delicious meal from the community that consists of chicken fried until it has an almost – but not quite – floss-like quality. The meat is brittle and slightly crispy and the garlic in the mixture adds lovely aromatic notes to the entire concoction.

“So this one is just salted chicken that is shredded and you just use oil and garlic for flavour and fry it until it’s crisp. And I don’t take away the bones, because they are so nice to nibble on,” she says.

Ah mak hu gulai is based on Rosita’s mother’s heirloom recipe and pays tribute to local influences, as it veers more towards a fiery Malay-style gulai, although the kay chiap dipping sauce served on the side alludes to the community’s trademark sauce.

Chap chai lemak or mixed vegetables cooked in coconut milk is a light, flavourful affair filled with an assortment of vegetables like Chinese mushrooms, black fungus, lily buds and sweet potatoes.

This dish has an interesting history as typically on the eve of a Peranakan wedding in Kampong China, offerings will be made to the God of Heavens, including the dried ingredients included in this dish. The next day, to avoid wastage, the dried ingredients are cooked alongside sweet potatoes to serve as a vegetarian dish to wedding guests.

Nearly forgotten legacy

Without Rosita’s book, the culinary legacy and identity of the Peranakans in Kampong China would likely have been forgotten, as sadly their numbers are fast dwindling with the average age of the remaining residents standing at 60.

Many members of the community have left the settlement and not returned. As a result, Rosita’s interviews with current and previous folks of the area are probably the only accurate accounts of the community left.

Rosita says that while the riverine way of life that she grew up with in Kg Cina is long gone, she hopes the food will survive the travails of time.

In 2005, the Terengganu state government gazetted the area as a heritage site, but so much has been lost already.

“There has been land reclamation, so all the residents have lost their waterfronts – one of my aunts cried because her kitchen had to be cut up! And now the water is murky and the factories upstream wash everything down. Last time the water was crystal clear, you could see the fish in the river.

When we ate crabs, we would throw the shells into the river and you could see all the fish swimming up, you could even catch them if you wanted,” says Rosita.

Another good thing that has risen from the book is a documentary titled The Last 800 Metres with filmmaker Jennifer Phillips (who has Peranakan lineage) at the helm.

The 90-minute documentary is scheduled to be completed by November next year and will provide insight into the culture, identity and lives of the elderly residents of Kampong China.

Rosita acknowledges that the halcyon days of her childhood are long gone and the riverine way of life doesn’t really exist, except in her memories.

But some elements of the community can continue to live on if people of her generation choose to share their wisdom with the younger generation.

“Life is changing, I feel very sad – I keep wanting to cry because I miss my parents and that connection to the community. But we are the link to the next generation and since we cannot keep everything else the way it was, the food at least will maintain and capture our culture and with that, there is hope,” she says.

Waterfront Heirlooms: Reflections Of The Kampong China Peranakan is available at Kinokuniya KLCC at RM250.

KEH HONG (PERANAKAN SWEET SAUCE CHICKEN WITH DUCK EGGS)

2kg chicken, quartered 1/4 cup cooking oil 1 1/2 bulbs garlic, chopped 100-150g palm sugar, shaved 5 tbsp preserved soy bean paste 6 hard boiled duck eggs, shelled 3 tbsp kaychiap (Peranakan sweet sauce) 500ml chicken stock

In a pot, bring enough water to boil to cover the chicken. Place chicken in the boiling water and add some salt. Boil chicken until just cooked. Remove chicken and set aside to cool. Strain the stock. Debone chicken and tear meat into big chunks. Heat the oil in a wok and saute garlic until fragrant and just starting to brown. Add the palm sugar, stirring continuously until it caremelises. Lower heat and stir until bubbles appear, making sure garlic does not burn. Add soy bean paste, stirring for about 1 minute before adding chicken, eggs and kaychiap. Continue stirring until chicken is well mixed with the gravy. Add chicken stock. Bring to a slow boil and simmer for about 30 minutes or until a little gravy is left.

KEH CHAR YIAM (SALT FRIED CHICKEN)

11/2 kg chicken, quartered salt to taste 1 cup cooking oil 1 bulb garlic, chopped or whole salt and sugar to taste

Rub chicken with salt. Put the chicken in a pot of boiling water sufficient to cover the chicken. Cook until tender. Remove chicken, set aside to cool. Debone the chicken and shred the meat to medium to big size pieces. Heat cooking oil in a wok and saute garlic till fragrant. Add in chicken meat and salt to taste. Add more oil if chicken sticks to the wok. Continue to fry over low to medium heat until the meat is golden in colour and crispy on the outside. Serve with rice or on its own as a snack.

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topfygad · 5 years ago

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Kuala Lumpur’s Choice Chinese Cooking

Chomp your way through the Malaysian capital’s storied eateries.

The city blocks are chock-full with heritage eateries and roadside stalls. On a single outing visitors will most likely see satay (top left) licked by flames, the vermillion skin of Peking duck (top right), chopsticks pull at a tangle of beef noodles (bottom left), and billows of hot air coursing out of behemoth bamboo steamers holding a trove of dim sum (bottom right). Photos by: Julian Manning

Plumes of cigarette smoke rise like white ribbons, coiling amidst the clamour of Kuala Lumpur’s Chinatown. What incense is to Tao temples, cigarettes are to these streets. Warm notes of roasted chestnuts are replaced by the beer-soaked breath of elderly men quarrelling in Cantonese as I walk down Petaling Road—the spine of a neighbourhood predominantly made up of Chinese immigrants new and old, and throngs of tourists eager to eat.

Some people insist that Chinatowns are the same everywhere. They are, simply, wrong. From haggling over sweet pork sausages in Bangkok to rolling dice over whisky shots in San Francisco, in my experience, Chinatowns are far from cookie cutter replicas of each other. And if I had to choose one in particular to challenge that ill-informed notion, it would be the wonderfully scruffy streets of KL’s Chinatown.

Cherry-red arches and faux Yeezys on ‘discount’ hardly define the area. Cooks are the core of the community, whether they don a sweat-stained ganji or a double-breasted chef’s jacket, and you will realise as much walking down the streets. The culinary roots of this Chinatown’s inhabitants spread out in a tangle, like that of a banyan tree. Baba-Nyona cuisine, also known as Peranakan cuisine, is a mix of influences from early Chinese immigrants who integrated themselves with the local Malays. They are represented by dishes like beef rendang and nasil emak, the latter a medley of coconut milk rice, sambal, fried anchovies, a boiled egg, with the typical addition of chicken. Later waves of immigrants brought along delicacies from their respective regions: char siu pork and dim sum of the Yue cuisine, porridges of Fujian or Hookien cuisine, and the much-coveted Hainanese or Hunan chicken rice, to name a few. In the bylanes of this bustling quarter, culinary traditions stick to these streets like the patina of a well-used wok.

Here, vermilion-hued ducks hang from hawker stands, glowing like the gauze lanterns that line the streets, outshined only by flames dancing below clay pots filled with golden rice and morsels of chicken, fish, and lap cheong sausages. Each stall and station is manned by a master of their craft. Plastic chairs become portholes to skewers laden with charcoal grilled meat and bowlfuls of fragrant asam laksa, wafting tangy notes of tamarind, the broth waiting to be swiftly slurped up.

Finding a memorable meal in KL’s Chinatown is as easy as promenading down its central streets. A hot jumble of thick hokkien mee noodles have been a staple at Kim Lian Lee for decades, the once-upon-a-time stall now a two-storey tall institution. Just across the street is Koon Kee, another neighbourhood stalwart serving up their popular wan tan mee, char siu pork-topped Cantonese noodles tossed in a sweet black sauce, served with pork and shrimp dumplings. And just down Madras Lane (the street’s name has officially been changed, but locals still use its original title) lies a long line for yong tau foo, tofu typically stuffed with minced pork and fish paste, which has had customers queuing up for over 60 years. The catch? In this hubbub, it is all too easy to miss some of the less central but equally important eateries.

This storied assortment of kopitiams (coffee shops), family restaurants, and outdoor stalls from the halcyon days of Chinese culinary influence in Kuala Lumpur are tucked away from the bustle, a few even mapped outside of the boundaries of Chinatown. So if your palate craves a bit of the past in the present, weave in and out of Chinatown and explore restaurants where the same dishes have been served up for decades, for very good reasons.

1. Sang Kee

Est. 1970s

Address: 5A, Jalan Yap Ah Loy, City Centre

At dinner time Chinatown’s sidewalks (top) turn into a menagerie of meals. Chef Won San (bottom) gets to work on an order of freshwater prawn noodles. Photo by: Julian Manning

Sang har mee, or freshwater prawn noodles, are quite the treat in KL. The best sang har mee places are typically stalls, yet they do not come cheap, the most popular joints serving up the dish from anywhere between RM50-90/Rs835-1,500. Even though the portions are usually enough to fill two people, for those kind of prices you want to be sure you’re indulging in the best sang har mee in the neighbourhood.

Tucked in a discreet alleyway in the shade of pre-World War II buildings, on a little lane where late night courtesans would once congregate, lies Sang Kee. For over four decades this open air kitchen has been serving up some of the best freshwater prawn noodles in KL.

Those interested in a performance can inch up in front of the old man behind the wok and watch him work his wizardry, he doesn’t mind. Two beautifully big freshwater prawns are butterflied and cooked in prawn roe gravy, stirred in with egg, slivers of ginger, and leafy greens. Wong San, the chef, understands his wok like Skywalker understands the force—meaning, the wok hei (wok heat or temperature) is on point.

Once on your plate, plucking a plump piece of prawn out of the open shell is an easy feat. The fresh and supple meat is charged with the gravy, bite into it, and a flash flood of flavour courses out. In KL most versions of sang har mee sport crisp, uncooked yee mee noodles, which are then drenched in the prawn-imbued sauce. A lot of people love ’em this way, but I personally feel this gives the noodles the texture of a wet bird’s nest. Sang Kee’s noodles are cut thick, boiled, and then stir-fried, coated with oodles of scrambled egg, a style that lets the prawn’s flavours permeate every bit of the dish. At Sang Kee, for most folks a single p

ortion is enough for two at RM65/Rs1,085 a plate, but if that’s too steep a price, you can get the dish made with regular prawns for significantly less.

2. Soong Kee Beef Noodles

Est. 1945

Address: 86, Jalan Tun H S Lee, City Centre

The fine people at Soong Kee have been serving up beef noodles since World War II, and the product speaks for itself. It’s always crowded at lunchtime, but don’t worry about waiting around too long. Usually a server will squeeze you in at one of the many large round tables with plenty of neighbours who don’t mind the company. I love this approach because it means you get a good look at what your table-mates are munching on. That being said, newcomers should inaugurate their Soong Kee experience with beef ball soup and beef mince noodles—simple but hearty dishes that will give you a good idea of why the place has stuck around (small bowl of noodles from RM7/Rs120).

3. Sek Yuen

Est.1948

Address: 315, Jalan Pudu, Pudu

Mealtimes beckon travellers to dig into bowlfuls of beef ball soup (bottom left), pluck of piping hot scallop dumplings (middle left), and perhaps chow down on a myriad of meat skewers (top right). For dessert, munch on crunchy ham chim peng (bottom right), delicious doughnuts filled with red bean paste. If the flavour is too earthy for you, just pick up an entire bag of regular doughnuts (top left) or roasted chestnuts (middle right) from one of the city’s many street vendors. Photos by: Julian Manning

Sek Yuen is made up of three separate sections, spread out over adjacent lots a few feet from each other. One is being renovated, another is the original 1948 location, and the last is the crowded AC section built in the 1970s. I wanted to eat in the original section, but by the time I arrived the service was slowing down and everyone was dining in the AC section. When in doubt, follow the locals.

Two noteworthy staples of the restaurant, steam-tofu-and-fish-paste as well as the crab balls, were already sold out by the time I placed my order. So I happily went for the famous roast duck with some stir fried greens. The duck was delicious; the skin extra crispy from being air-dried, yet the meat was juicy with hints of star anise, which paired well with the house sour plum sauce. But what I enjoyed most was the people-watching. A Cantonese rendition of “Happy Birthday” played non-stop on the restaurant’s sound system for the entire 50 minutes I was there. The soundtrack lent extra character to the packed house of local Chinese diners, most of them regulars. To my right, a group of rosy-cheeked businessmen decimated a bottle of 12-year Glenlivet, and were perhaps the most jovial chaps I’ve ever seen. In front of me, a group of aunties were in party mode, laughing the night away with unbridled cackles. Perhaps the most entertaining guest was the worried mother who kept scurrying over to the front door, pulling the curtains aside to check if her sons were outside smoking. The sensory overload hit the spot. You could tell people were comfortable here, like it was a second home—letting loose in unison, reliving old memories while creating new ones.

I learned that when all sections of the restaurant are operational, Sek Yuen is said to employ around 100 people, many of whom have stuck with the restaurant for a very long time, just like the wood fire stoves that still burn in the kitchen (duck from RM30/Rs500).

4. Ho Kow Hainan Kopitiam

Est.1956

Address: 1, Jalan Balai Polis, City Centre

Although it has shifted from Lorong Panggung to the quieter Jalan Balai Polis, Ho Kow Kopitiam remains outrageously popular. Customers are for the most part locals and Asian tourists, unwilling to leave the queue even when the wait extends past an hour. In fact, there is a machine that manages the number system of the queue, albeit with the help of a frazzled young man whose sole job is telling hungry people they’ll have to wait a long time before they get any food. It’s safe to say the gent needs a raise. If you haven’t guessed already, get there early, before they open at 7:30 a.m.—otherwise you’ll be peering through the entrance watching the best dishes get sold out.

Many tables had the champeng (an iced mix of coffee and tea), but I’m a sucker for the hot kopi (coffee) with a bit of kaya toast, airy white toast slathered with coconut egg jam and butter; treats good enough to take my mind off of waiting for an hour on my feet. I then dove into the dim sum, and became rather taken by the fungus and scallop dumplings. The curry mee, whether it is chicken or prawn, was a very popular option as well. When it comes to dessert, the dubiously-named black gluttonous rice soup sells out fast, which devastated the people I was sharing my table with.

They also serve an assortment of kuih for dessert, including my personal favourite, the kuih talam. It is a gelatinous square made up of two layers—one green, one white. They share the same base, a mixture of rice flour, green pea flower, and tapioca flour. The green layer is coloured and flavoured by the juice of pandan leaves, and the white one with coconut milk. For someone like myself, who doesn’t have a big sweet tooth, the savoury punch, balanced by a cool, refreshing finish make this dessert a quick favourite (kaya toast and coffee for RM5.9/Rs100).

5. Kafe Old China

Est. 1920s

Address: 11, Jalan Balai Polis, City Centre

A relic from the 1920s, the Peranakan cuisine at Old China continues to draw in guests. The ambience seems trapped in another era, as is the food, in the best way possible. Post-modern, emerald green pendant lamps, feng shui facing windows, and old timey portraits make up the decor. A meal here is not complete without the beef rendang, hopefully with some blue peaflower rice. It is also one of the few places to get a decent glass of wine in Chinatown (mains from RM11/Rs190).

6. Cafe Old Market Square

Est. 1928

Address: 2, Medan Pasar, City Centre

Kuala Lumpur skyline (top left) lies adjacent to the low-slung Chinatown neighbourhood (bottom right); A regular customer looks inside the original Sek Yuen restaurant (bottom left); Cooked on charcoal, the traditional clay pots brim with chunks of chicken, slivers of lap cheong (Chinese sausage), and morsels of salted fish (top right). Photos by: Julian Manning (food stall, woman), BusakornPongparnit/Moment/Getty Images (skyline), f11photo/shutterstock (market)

There is something incredibly satisfying about cracking a half boiled egg in two at this café, the sunny yolk framed by a cup of kopi, filled to the point the dark liquid decorates the mug with splash marks, and slabs of kaya toast. Despite a new lick of paint, I could feel the almost 100 years of history welling out of the antique, yellow window shutters lining the three storey facade of the building, the last floor operating as the café’s art gallery.

This place won me over as the perfect spot to read my morning paper, everything from the high-ceilings to the petit bistro tables allowed me to pretend I was in another era—a time when people still talked to each other instead of tapping at their smartphones like starved pigeons pecking at breadcrumbs. Yet, the best time to see this place in its full form is post noon, when the lunch crowd buzzes inside. Droves of locals cluster in front of the nasi lemak stand placed inside the café, hijabs jostling for the next plate assembled by an unsmiling woman with the unflinching demeanour of a person who has got several years of lunchtime rushes under her belt (lunch from RM6.5/Rs110, breakfast from RM1/Rs17).

7. Capital Cafe

Est. 1956

Address: 21, Jalan Tuanku Abdul Rahman, City Centre

Beneath the now defunct City Hotel, Capital Cafe is your one-stop satay paradise. The cook coaxes up flames from a bed of charcoal with a bamboo hand fan, using his other hand to rotate fistfuls of beef and chicken skewers liberally brushed with a sticky glaze. The satay is a perfect paradox, so sweet, yet so savoury; the meat soft, but also blistered with a crisp char. This snack pairs wonderfully with hot kopi—perhaps because it cuts the sweetness—served by a couple of uncles brimming with cheeky smiles and good conversation (satay from RM4/Rs70).

8. Yut Kee

Est.1928

Address: 1, Jalan Kamunting, Chow Kit

Like many of KL’s golden era restaurants, Yut Kee moved just down the road from its original location. Serving Hainanese fare, like mee hoon and egg foo yoong, with a mix of English and Malay influences, YutKee has remained one of the most famous breakfast joints in all of KL for almost 100 years. At breakfast it features an almost even mix of locals and tourists, the former better at getting to the restaurant early to snag their regular tables.

During peak breakfast hours, waiters slap down face-sized slabs of chicken and pork chops, bread crumbed and fried golden brown, sitting in a pool of matching liquid gold gravy, speckled with peas, carrots, and potatoes. You can’t go wrong with either one. If your gut’s got the girth, follow up a chop with some hailam mee, fat noodles tossed with pork and tiny squid.

On weekends guests also get the opportunity to order two specials, the incredible pork roast and the marble cake. A glutton’s advice is to take an entire marble cake away with you. By not eating it there you save room for their seriously generous portions. The cake also lasts up to five days, which gives you about four more days than you’ll actually need. Plus it makes for a perfect souvenir, especially since the Yut Kee branded cake box is so iconic.

One of the many delighted people I gave a slice of cake to back home hit a homerun when they put into words what was so special about the marble cake: “It’s not super fancy, with extra bells and whistles, but it tastes like what cake is supposed to…like something your grandma would make at home.” As he said the last words he reached for another sliver of cake (chicken chop is for RM 10.5/Rs180, a slice of marble cake is for RM1.3/Rs20).

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source http://cheaprtravels.com/kuala-lumpurs-choice-chinese-cooking/

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michaelfallcon · 6 years ago

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6 Remarkable Destinations For Tea In New York City

New York City is often seen as a vanguard of trends, of things to come. It is said, “If you can make it in New York City, you can make it anywhere.” For a town that is remarkably one dominated by (sometimes excellent) coffee, by an unwavering need for speed, and for a mentality that “time is money,” tea seems to be a beverage that would not survive. But despite all that, within the last 10 years a new generation of teahouses has emerged, bucking these trends and indicating that, amidst all the urban clamor and rat race, there is not only a place but a need for spaces where people can slow down and focus on the meditative act of making tea.

To be clear: I am not talking about the onslaught of now-ubiquitous, trendy, and Instagrammable to-go matcha lattes. These new teahouses purvey directly-sourced, single-farm, hard-to-come-by teas from the far off tea-producing mountains of East Asia. Brewed mindfully and traditionally (whether whisked or steeped), these new teahouses are in themselves a reflection of a growing appreciation in America for a standard of tea that is more commonly found in Kyōto, Hong Kong, Taipei, Seoul, or the mountains of Yunnan or Northern India.

Best of all, while some teas can range in price up to hundreds (if not thousands) of dollars per cup, these shops in New York instead curate focused menus of excellent teas that encourage price-savvy exploration before breaking one’s budget. And with their founders dedicated to educating their clientele, these listed teahouses are the perfect places to navigate the vast world of tea in NYC.

Kettl

Kettl is a tiny jewel box of Japanese tea and teaware in Brooklyn’s Williamsburg neighborhood. Located above the locally-renowned Japanese breakfast and ramen joint Okonomi/Yuji Ramen, a journey up a flight of stairs reveals a sparsely-furnished space filled with a wide variety of high-quality loose leaf teas from all corners of Japan. Inspired by travels throughout the Japanese archipelago, owner Zach Mangan imports teas that aren’t often available outside of the regions in which they are produced. This approach to showcasing “local varieties” means that in addition to stocking some of the best sencha, gyokuro, and matcha available in the United States, Kettl also contains exquisite examples of teas even highly versed tea drinkers might never have enjoyed, including single-varietal tamaryokucha (pan-fried, coiled tea produced in Kyūshū), kyo iribancha (late-harvest, deeply-roasted full-leaf tea with notes of pine resin and tobacco), and rare Japanese black teas from Ureshino and Yame (which often exhibit flavors of apricot, grape skin, and osmanthus).

Kettl, while mostly operating as a farm-direct online purveyor of fine Japanese teas, keeps its retail space in Williamsburg open for in-store sales, education, and sampling of any of their more than 30 distinct teas that regularly shift with the seasons. All teas here are refrigerated to ensure their freshness, and Kettl’s selection of teawares, from tea bowls for Japanese tea ceremonies to teacups and teapots for daily use, are all of excellent quality, produced both in Japan and by local New York ceramicists.

What to drink: Ayame Kabuse 10-day shaded sencha from Fukuoka, Japan

Kettl Tea is located at 150 Ainslie St., 2nd Floor, Brooklyn. Visit their official website and follow them on Facebook and Instagram.

Floating Mountain Tea House

Opened in 2017, Floating Mountain Tea House is one of New York City’s most recent additions to a growing constellation of excellent tea spaces. Taking cues from classic East Asian teahouse design (with a dose of Manhattan gallery minimalism), the space is clean, meditative, and intimate. Featuring over 90 different whole leaf, single-origin teas from China’s famous tea producing regions, Floating Mountain is not only a great place to taste the depth and breadth of tea styles, but is also one of the best locations in the United States to learn about the subtle differences between different regional varieties. Here you can explore rare varietals of hong cha (“red tea”) produced in the eastern province of Fujian to new, aged pu’erh tea grown in China’s southwestern region of Yunnan, green teas from Sichuan, and single grove “Phoenix” oolong teas grown in the mountainous region of Chaozhou in China’s southern Guangdong province. Paired with Chinese porcelain and clay ceramics, guests are guided on how to brew tea by owner and founder Elina Medvedeva in the traditional gong fu cha style, where each tea is skillfully brewed to express optimal flavors.

In addition to directly sourcing all of her teas from small, single-plot farms in China, Medvedeva organizes tea educational events, private tea tastings, meditations set to tea, and even chi gong courses. Floating Mountain is typically most busy on weeknights and on the weekends, with early afternoons being the best time to grab one of the four low tables or a place at the tea bar. Floating Mountain is located just minutes away from Central Park and Lincoln Center in Manhattan’s Upper West Side, making it ideal for those seeking to fully enjoy the city—and then escape from it.

What to drink: A pot of Lao You Hua Xiang (“Old Tree Pomelo Flower Fragrance) Phoenix oolong from Chaozhou, China

Floating Mountain Tea House is located at 239 W 72nd St., 2nd Floor, New York. Visit their official website and follow them on Facebook and Instagram.

29b Teahouse

29b Teahouse is equal parts upscale Japanese-inspired restaurant, East Village bohemian drinking den, and full service gong fu cha tea bar, mixing an elegant straightforward presentation of whole leaf traditional teas from Japan, Korea, China, Taiwan, and India with innovative pairings of wine, beer, soju, and sake. What first began as a private tea sourcing venture and pop-up shop begun by founder Stefen Ramirez in Brooklyn’s Williamsburg neighborhood has taken full flight in lower Manhattan, as 29b is now one of the largest tea spaces in the United States. The layout incorporates a central bar where tea and tea-infused drinks are masterfully prepared, alongside ample table seating for both tea drinking and relaxed dining. While featuring stellar teas from all across East Asia, 29b features some of the nation’s best (and hardest to find) Korean green teas and tisanes, as well as thoughtful tea-infused alcoholic drinks, including a must-have matcha and rice beer, as well as a rotating menu of soju and sake-infused cocktails.

29b currently features one of New York City’s most diverse menus of teas, tisanes, and tea-infused beverages. They feature a regular calendar of tea tasting events and classes, and offer a wide selection of privately-commissioned teawares from master ceramicists. This place is heaven for late-night tea lovers, folks looking for a great date spot with plenty of non-alcoholic options, and fans of considered bar design.

What to drink: 29b’s signature matcha beer or a pot of organic Woojeon (“pre-rain”) Korean green tea from the Jiri Mountains, South Korea

29b Teahouse is located at 29 Avenue B, New York. Visit their official website and follow them on Facebook, Twitter, and Instagram.

Puerh Brooklyn

Named for a distinctive style of fermented tea that comes from the mountains of Yunnan province in southwest China, Puerh Brooklyn carries well over 20 different types of puerh, as well as a diverse array of other teas, from red, black, oolong, white, yellow, and green from China, Taiwan, India, Sri Lanka, Japan, and Nepal. Located in an airy two-floored teashop in the heart of Williamsburg, co-owner and founder Gabriel Grippo has built a shop where the community comes to enjoy tea in a relaxed and casual style. Originally begun by Grippo in 2001, the current space was purpose-built to include tea alongside with his two other passions: clothing design and art. (The space includes an active clothing design atelier and gallery.)

Entering through the street-level upstairs, guests are met with rows of shining canisters full of loose leaf tea, large ceramic jars filled with stacks of aging puerh cakes, and teapots made by renowned local and international potters. Descending to the open, gallery-like lower level, stark cement walls are juxtaposed by the organic lines of wooden tea tables, carpets, and teaware set for both casual tea brewing and the occasional meditation meet-up. Set below the clamor of Williamsburg, Puerh Brooklyn’s tea space is a hidden gem and welcome respite in busy Brooklyn, a great place to find peace and explore the vast world of tea at a natural pace.

What to drink: 2015 Lao Ban Zhang Old Trees sheng puerh (“raw puerh”)

Puerh Brooklyn is located at 174 Grand St, Brooklyn. Visit their official website and follow them on Facebook and Instagram.

T Shop

Tucked down a long corridor off of SoHo’s quiet Elizabeth Street, T Shop is one of those perfect New York “hidden gem” spots. In a relaxing, no-frills environment of small tea tables and a long tea bar, T Shop delivers what is easily some of the best Chinese, Taiwanese, and Korean tea New York City has to offer. The space encourages brewing at your own pace, with simple gong fu cha set up and the option to brew one’s own teapot or gaiwan (a traditional Chinese tea brewing cup). With a strong, die-hard community of regulars but a welcoming and accessible vibe, T Shop is a great place to first enter New York City’s tea world.

Teas here are sourced by Theresa Wong and Hyun Lee, who regularly travel to Asia visiting tea farms and tea collectors to bring back teas that are of exceptional quality. While the regular menu features a highly-curated selection of teas, private tea tastings often include many rarer “off menu” teas that Wong and Hyun have procured in limited quantity. As such, a single visit will never fully reveal the depth of what T Shop has to offer. Better to go once, then again, and before you know it you may find yourself fitting in alongside the regulars.

What to drink: Old Bush Dan Cong Mi Lan Xiang Phoenix oolong from Chaozhou, China

T Shop is located at 247 Elizabeth St, New York. Visit their official website and follow them on Facebook, Twitter, and Instagram.

Té Company

Taiwan has what many tea aficionados consider to be some of the world’s best teas. Best known for their intensely floral and complex-tasting high mountain oolong (which are grown at altitudes higher than 1,000 meters) and “bug-bitten” teas that bear poetic names such as “Oriental Beauty,” it is easy to get lost amidst the many levels and layers of tea this island nation presents. Luckily for New Yorkers, Té Company in Manhattan’s West Village is entirely devoted to the teas of Taiwan, from inside an elegantly appointed salon-style space in a converted historic brownstone.

At the helm of Té Company are the husband and wife team, Elena Liao and Frederico Ribeiro, with Liao sourcing the teas she grew up with while living in Taiwan and Ribeiro using his culinary acumen acquired working in such famed kitchens as Per Se to create an inspired menu of tea snacks both savory and sweet. The two bring a balance to a space that at times can feel frenetic when weekend brunch-goers pack the tiny teahouse. In addition to their regular menu of tea and food, Té Company offers table-side tea tasting flights, as well as the option to book tea tastings to learn all about Taiwanese tea. Rightly revered for its tea service, Te Company also has a dedicated following for Ribeiro’s pastry program, particularly his take on pineapple Linzer cookies, which have become something of a matter of obsession for in-the-know New Yorkers from near and far.

What to drink: A pot of “Frozen Summit” ’11 Vintage aged oolong, from Nantou County, Taiwan

Té Company is located at 163 W 10th St, New York. Visit their official website an follow them on Facebook, Twitter, and Instagram.

Setsugekka

Nestled amidst the brownstone facades of the East Village, Setsugekka, with its tiny storefront and shoji-latticed windows, hides one of New York City’s best kept secrets: the best bowl of matcha. Stepping inside, the space is a mixture of traditional Japanese teahouse architecture, complete with a four-mat tatami platform, and old-school New York charm. Hosts and owners Souheki and Junya Mori opened the doors to Setsugekka in 2017 (profiled shortly thereafter on Sprudge). Souheki, a master in the Dai Nihon Chadō Gakkai school of Japanese tea ceremony (chanoyu), expertly prepares every bowl of matcha by hand, infusing with it the warmth and intention that can only be achieved by years of practice and dedication.

With an incredibly-focused menu of matcha grown in the famed tea-producing regions of Japan on farms tended by the same families for hundreds of years, the quality of Setsugekka’s tea is second to none. To take things a step further, the Moris have installed their own traditional tea-grinding mill, with which they grind their own matcha weekly. Matcha is served either traditionally hot in a ceramic tea bowl (of which is often handcrafted by a notable Japanese ceramicist), or chilled over ice or ice cream as a twist on the affogato. In addition to tea served, Souheki regularly teaches a growing number of students the art of tea ceremony, making Setsugekka not only a place to enjoy tea but to learn the “way” of tea.

What to drink: A bowl of freshly-ground koicha (“thick tea”) prepared by Souheki Mori, with tea sourced from Uji, Japan

Setsugekka is located at 74 E 7th St., New York. Visit their official website and follow them on Facebook and Instagram.

Scott Norton is a freelance journalist based in New York City. Read more Scott Norton for Sprudge.

Sprudge Tea Week is Presented By Breville USA.

The post 6 Remarkable Destinations For Tea In New York City appeared first on Sprudge.

6 Remarkable Destinations For Tea In New York City published first on https://medium.com/@LinLinCoffee

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epchapman89 · 6 years ago

Text

6 Remarkable Destinations For Tea In New York City

Kettl

What to drink: Ayame Kabuse 10-day shaded sencha from Fukuoka, Japan

Kettl Tea is located at 150 Ainslie St., 2nd Floor, Brooklyn. Visit their official website and follow them on Facebook and Instagram.

Floating Mountain Tea House

What to drink: A pot of Lao You Hua Xiang (“Old Tree Pomelo Flower Fragrance) Phoenix oolong from Chaozhou, China

Floating Mountain Tea House is located at 239 W 72nd St., 2nd Floor, New York. Visit their official website and follow them on Facebook and Instagram.

29b Teahouse

What to drink: 29b’s signature matcha beer or a pot of organic Woojeon (“pre-rain”) Korean green tea from the Jiri Mountains, South Korea

29b Teahouse is located at 29 Avenue B, New York. Visit their official website and follow them on Facebook, Twitter, and Instagram.

Puerh Brooklyn

What to drink: 2015 Lao Ban Zhang Old Trees sheng puerh (“raw puerh”)

Puerh Brooklyn is located at 174 Grand St, Brooklyn. Visit their official website and follow them on Facebook and Instagram.

T Shop

What to drink: Old Bush Dan Cong Mi Lan Xiang Phoenix oolong from Chaozhou, China

T Shop is located at 247 Elizabeth St, New York. Visit their official website and follow them on Facebook, Twitter, and Instagram.

Té Company

What to drink: A pot of “Frozen Summit” ’11 Vintage aged oolong, from Nantou County, Taiwan

Té Company is located at 163 W 10th St, New York. Visit their official website an follow them on Facebook, Twitter, and Instagram.

Setsugekka

What to drink: A bowl of freshly-ground koicha (“thick tea”) prepared by Souheki Mori, with tea sourced from Uji, Japan

Setsugekka is located at 74 E 7th St., New York. Visit their official website and follow them on Facebook and Instagram.

Scott Norton is a freelance journalist based in New York City. Read more Scott Norton for Sprudge.

Sprudge Tea Week is Presented By Breville USA.

The post 6 Remarkable Destinations For Tea In New York City appeared first on Sprudge.

seen 1st on http://sprudge.com

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