Group Questionaire
Group Name: Cyber-Oriental
Group leader: Loo Wen Yao, 1051100563
Group members and their tasks:
(1) Name: Loo Wen Yao , 1051100563
Tasks:
Topic Handled:
1) The Penang Chinese Food Culture in Malaysia2) The Recipe of the Famous Penang Chinese food in Malaysia3) History about how the Chinese food are brought to the Malaysia.
2) Name: Wong Ping, 1061107351
Tasks:
Topic Handled:
1) The Ipoh Chinese food culture in Malaysia2) The Recipe of the Famous Ipoh Chinese food in Malaysia3) Introduction of Chinese food culture in China and Malaysia.
Please answer these questions:
(1) State what the shared responsibilities are during the course of the project.
Wong Ping: For my opinion, may be my group is unique and different with the others groups due to just only 2 members. So, it’s quite comfortable for me during this course of project. To be honest, I prefer to work alone other than working with other people. This is because when I it comes to discussion, sometimes we might argue because of conflict.
(2) State what your unique responsibilities are in the course of the project.
Wong Ping: I was assign to draw all the graphic using Adobe Illustrator. Other than that, I’m responsible to gather all the information about Ipoh and recipe. I have to simplified and read all the information I get from the internet and books. Besides that, I too have to edit all the photo I shot during I was in Ipoh with my group mate.
(3) What do you think could have been done better, if you were to do it again?
Wong Ping: If I could do it again, I think I would try to get more content of information and interactivity interface. Due to the time given, it is hard for my group to gather enough information of our topic. Besides that, I would spend more time on learning Macromedia Director. I found out that if I can have more time to learn more about Macromedia Director it would ease my work a little bit more.
(4) Do you like cooperating with your group mates? Why?
Wong Ping: Yes, because everything is negotiable. We discuss everything together, travel to Ipoh together to gather our information such as recipe and photo. Besides that, my group mate really helped me a lot on Macromedia Director when I face some problem.
© Copyright Neo Tse Kian 2006.
Thursday, December 21, 2006
Wednesday, December 20, 2006
MCP 1013 Questionaire - Loo Wen Yao
Group Questionaire
Group Name: Cyber-Oriental
Group leader: Loo Wen Yao, 1051100563
Group members and their tasks:
1) Name: Loo Wen Yao , 1051100563
Tasks:
Topic Handled:
1) The Penang Chinese Food Culture in Malaysia2) The Recipe of the Famous Penang Chinese food in Malaysia3) History about how the Chinese food are brought to the Malaysia.
2) Name: Wong Ping, 1061107351
Tasks:
Topic Handled:
1) The Ipoh Chinese food culture in Malaysia2) The Recipe of the Famous Ipoh Chinese food in Malaysia3) Introduction of Chinese food culture in China and Malaysia.
Please answer these questions:
(1) State what the shared responsibilities are during the course of the project.
Loo Wen Yao: For my opinion, may be my group is unique and different with the others groups due to just only 2 members. So, it’s quite comfortable for me during this course of project. To be honest, I do not like to do a group assignment because it is dependent and creativity limited sometime. But during this project, it is bringing me a new idea or experience in doing a group work. This is because, there is a requirement is beside the group work, but the individual work is counted in the evaluation as well. So, this makes me feel that there are much more responsibility on me if compare with the group works that did last time. Now, it does not only have to contribute the idea, effort, creativity to the group, but there is also have to keep and contribute to myself. This makes me more interested and excited during this project. During this assignment, me and another group member, Wong Ping shared a lot of idea, contribution, even responsibilities. Although it’s stated that the individual evaluation, but no matter who are facing problem, or what problems that we are facing during this project, we decided to solve it together as a team. This is because; we believe that there is no group working so calling if there is a competition among the group members. So, me and Wong Ping are decided to work as a team instead of clearly divided the task for working on.
(2) State what your unique responsibilities are in the course of the project.
Loo Wen Yao: As what stated in the first question, we decided to not clearly divided task to each others because that’s only will end up with a bad quality design application because the design are not the same. We decided to create a unity design of application so it would look better and nicer. But since there is a requirement of individual evaluation, so we divided the task based on the content research for the application. For me, during this assignment, I was handled the topic of Chinese Food history in Malaysia, and Penang Chinese food. For me, content research and ideation could as my unique responsibilities in the course of the project. Since another group member, Wong Ping is unique in designing, so I focus more on the ideation and content of the application. During this assignment, I did manage all the information or content in this application based on the content research from me and Wong Ping. On the other hand, I did handle the application designing and content ideation as well.
(3) What do you think could have been done better, if you were to do it again?
Loo Wen Yao: If I could do it again, I think I would try to get more content of information and interactivity interface. This is because, I realize that the content of the application then my group did is less information and less interactivity. As a conclusion of the topic discussion, me and Wong Ping agreed that the problem is because of the general title. My group is creating the application based on the topic or title of “Chinese food in Penang and Ipoh, Malaysia”. Due to the too general topic and not specific enough, so we are facing the less content problem. So, if there is a chance to do it again, I think I would more focus on the topic choosing the the content of information, interactivity as well.
(4) Do you like cooperating with your group mates? Why?
Loo Wen Yao: Yes, I like to cooperate with my group mate who is Wong Ping. May be we are the same kind of person or shared a same characteristic. We shared the idea, we shared the design, and we shared the information that we get as well. Beside that, we could discuss the idea during a peaceful environment. That’s what I think is most important while doing a group work. This is because; competition and conflict among the group members only will lead to failure.
© Copyright Neo Tse Kian 2006.
Group Name: Cyber-Oriental
Group leader: Loo Wen Yao, 1051100563
Group members and their tasks:
1) Name: Loo Wen Yao , 1051100563
Tasks:
Topic Handled:
1) The Penang Chinese Food Culture in Malaysia2) The Recipe of the Famous Penang Chinese food in Malaysia3) History about how the Chinese food are brought to the Malaysia.
2) Name: Wong Ping, 1061107351
Tasks:
Topic Handled:
1) The Ipoh Chinese food culture in Malaysia2) The Recipe of the Famous Ipoh Chinese food in Malaysia3) Introduction of Chinese food culture in China and Malaysia.
Please answer these questions:
(1) State what the shared responsibilities are during the course of the project.
Loo Wen Yao: For my opinion, may be my group is unique and different with the others groups due to just only 2 members. So, it’s quite comfortable for me during this course of project. To be honest, I do not like to do a group assignment because it is dependent and creativity limited sometime. But during this project, it is bringing me a new idea or experience in doing a group work. This is because, there is a requirement is beside the group work, but the individual work is counted in the evaluation as well. So, this makes me feel that there are much more responsibility on me if compare with the group works that did last time. Now, it does not only have to contribute the idea, effort, creativity to the group, but there is also have to keep and contribute to myself. This makes me more interested and excited during this project. During this assignment, me and another group member, Wong Ping shared a lot of idea, contribution, even responsibilities. Although it’s stated that the individual evaluation, but no matter who are facing problem, or what problems that we are facing during this project, we decided to solve it together as a team. This is because; we believe that there is no group working so calling if there is a competition among the group members. So, me and Wong Ping are decided to work as a team instead of clearly divided the task for working on.
(2) State what your unique responsibilities are in the course of the project.
Loo Wen Yao: As what stated in the first question, we decided to not clearly divided task to each others because that’s only will end up with a bad quality design application because the design are not the same. We decided to create a unity design of application so it would look better and nicer. But since there is a requirement of individual evaluation, so we divided the task based on the content research for the application. For me, during this assignment, I was handled the topic of Chinese Food history in Malaysia, and Penang Chinese food. For me, content research and ideation could as my unique responsibilities in the course of the project. Since another group member, Wong Ping is unique in designing, so I focus more on the ideation and content of the application. During this assignment, I did manage all the information or content in this application based on the content research from me and Wong Ping. On the other hand, I did handle the application designing and content ideation as well.
(3) What do you think could have been done better, if you were to do it again?
Loo Wen Yao: If I could do it again, I think I would try to get more content of information and interactivity interface. This is because, I realize that the content of the application then my group did is less information and less interactivity. As a conclusion of the topic discussion, me and Wong Ping agreed that the problem is because of the general title. My group is creating the application based on the topic or title of “Chinese food in Penang and Ipoh, Malaysia”. Due to the too general topic and not specific enough, so we are facing the less content problem. So, if there is a chance to do it again, I think I would more focus on the topic choosing the the content of information, interactivity as well.
(4) Do you like cooperating with your group mates? Why?
Loo Wen Yao: Yes, I like to cooperate with my group mate who is Wong Ping. May be we are the same kind of person or shared a same characteristic. We shared the idea, we shared the design, and we shared the information that we get as well. Beside that, we could discuss the idea during a peaceful environment. That’s what I think is most important while doing a group work. This is because; competition and conflict among the group members only will lead to failure.
© Copyright Neo Tse Kian 2006.
Final Submission
After working for 7 weeks, at the end, the Cyber- Oriental interactivy application was created. And its going to submit by 21st December 2006, Thursday before 6pm.
Report- Researches
Introduction
Introduction- over all
This interactivity application is about introducing the Chinese food in Penang and Ipoh, Malaysia to the user. Food and drink is a part of the culture of every country all around the corner, Malaysia as well. Food and drink is the most important life condition to use to maintain the health even stay alive. To be a Chinese who are living in a country which is not origin, like Malaysia, knowing about the own races culture is important. According to the Chinese, food and drink, both of that is the most important life condition. There is a Chinese idiomatic phrase which is “food and drink, the first place of desire”. That is why the Chinese food and drink culture in china worth almost few thousand of history value. Beside that, there are more interesting when the Chinese was immigrated to the Malaysia, they bought their food and drink culture into this country as well. Due to this special condition, Malaysian Chinese food and drink culture have it unique value. There are not just original Chinese food and drink, but there is a combination of Chinese and Malaysian food culture as well. To be a Chinese, there is a must to them to promote their culture and develop it. So, let’s surf around this application for more information about the Chinese food in Penang and Ipoh, Malaysia.
Introduction- history
Every single item does have its own history. Food culture as well. This History topic is going to tell the user about the Chinese cuisine history in China and Malaysia.
Introduction- Penang
This Penang topic is going to introduce the most famous Chinese food in Penang, Malaysia to the user.
Introduction- Ipoh
This Ipoh topic is going to introduce the most famous Chinese food in Ipoh, Malaysia to the user.
Introduction- Recipe
This Recipe topic is going to introduce the recipes of the most famous Chinese food in Penang and Ipoh, Malaysia.
History
History- Chinese food in China
The History of Chinese cuisine is, in China, traced back to the Peking Man and his use of fire, and the invention of "cuisine" some 400,000 years ago. Some other accounts of the history of Chinese cuisine takes the beginning back to the Chinese stone age, where the cultivation of rice and the production of noodles, both typical representative of Chinese cuisine as we know it today, are known from archeological findings. The Chinese nation has a civilized history of 5,000 years and Chinese cuisine has evolved over time. Its culinary techniques, preparation, serving and appreciation of food have been developed to the highest level. Cooking has occupied an important position in Chinese culture throughout its history. Chinese culture considers cooking an art and a science.As early as the 7th century B.C. Chinese cuisine began to be separated as Southern and Northern cuisines. In general, the southern dishes emphasize freshness and tenderness. Northern dishes, due to its colder climate, have more fat and garlic which is offset with vinegar. During the period of the Tang (618-907 A.D.) and the Song(960-1279 A.D.) dynasties, people went in a great deal for nutritional medical value of different plants: fungus(mushrooms), herbs, vegetables. At this time "medicinal food" for prevention and cure of diseases, for overall health became important. Not long after the expansion of the Chinese Empire during the Qin dynasty and Han Dynasty, Chinese writers noted the great differences in culinary practices between people from different parts of the realm. These differences, following to a great extent the varying climate and availability of food sources in China, could be very local in nature but where early on systematized in lists of Chinese cuisines, the four most well-known being:
- The North and South Cuisines, the earliest distinction, and one that is still much used today even as the food culture of North and South China of course have developed much since the distinction was first made.
- The Four Schools, being Lu, Chuan, Yang and Yue. Often translated as the cuisines of Shandong, Sichuan, Jiangsu and Guangdong, these distinctions, in use no later than the Ming Dynasty, in fact covered much more ground than the present-days provinces.
- The Eight Schools, adding to the four above (or rather, breaking out from the four above) the cuisines of the provinces Hunan, Fujian, Anhui and Zhejiang.
- The Ten Schools, adding to the eight above the cuisines of Beijing and Shanghai.
History- How Chinese immigrant into Malaysia
Chinese merchants and traders have long ago been linked to the Malayan Peninsula in the South China Sea. The natural port of Malacca was a strategic trading post and a vital link to other traders from far across the globe. In order to establish trade and diplomatic ties, the ruling Chinese Emperor ordered a royal entourage to escort Princess Hang Li Po to marry the Sultan of Malacca. This historic juncture marked the first Chinese settlers in the port town of Malacca on the Malayan Peninsula. Many of these early settlers intermarried and integrated with local Malays, forming a unique community called Peranakan.
It was, however, later in history during the 1800s, that the Chinese came in masses to the Malayan Peninsula. It was during the era of the last European colonists, the British, that a large influx of Chinese journeyed to the Malayan Peninsula for employment. Tin had long since been discovered in the jungles of the Malayan Peninsula. It was only now under the British, that large scale tin mining was viable and operational. The booming tin mining industry attracted the much needed workforce of Chinese who came in large numbers, mostly from the Southern provinces of China. These early Chinese migrants were guest workers who came with the intention of one day returning to their homeland and families. Although the majority of Chinese were employed in the tin mining industry, some were small business merchants and artisans. Various small businesses, those supporting the tin mining industry and those in general soon contributed to the initial economic growth of the country. When Malaysia gained independence from the British in 1957, many Chinese returned to their homeland in China; and many more chose to stay, making up 26% of today's population of 22 million in Malaysia.
History- Chinese food in Malaysia
Chinese food is widely recognised as being among the world's most well-known and well-loved cuisines. It is also an inseparable part of the Malaysian melting pot of culinary cultures, ever since Chinese merchants sailed across the South China Sea to trade in Malacca more than a century ago.
The mass migration from China to Malaya began in the early 1800s with the discovery of tin, which brought about an abundance of job opportunities. Chinese immigrants to Penang brought with them the cooking styles of their homeland, which were mostly from the southern provinces of Kwantung and Fukien
Today, 'Penang is widely known as one of the best places in Malaysia for its Chinese cuisine, from the ever-popular Cantonese food to the chilli-hot cuisine of Szechuan, Hainanese, Hokkien and Teochew cuisines are also quite popular'.
You can feast on Chinese food almost anywhere in Penang, from fine dining restaurants in five-star hotels to open fronted local restaurants and coffee shops to roadside stalls'. Many of these restaurants and stalls are well-known for their own specialties. Any self-respecting Penangite will be able to point you to the places which serves the best stir-fried beef with ginger, the best steamed fish or the best dim sum. Through the years, Chinese cuisine in Penang has evolved into a special cuisine of its own, absorbing influences from the prevailing multi-racial society. Curry leaves used in Indian cooking are added into the cooking pot, as are western condiments such as Worchestershire and tomato sauce, as well as Malay spices.
In Malaysia, there are countless Chinese restaurants, hawker stalls and Chinese coffee shops "Kopitiams". Kopitiams typically serve customers coffee and other hot or cold beverages. Independent hawker stalls operate in the same way, offering customers a myriad of culinary delights. There are upscale Chinese restaurants offering Chinese specialties and delicacies, many of which are large scale premises; especially in major hotels, that also cater to special celebrations and wedding banquets. For everyday dining, there are Hawker Centers everywhere selling noodle type dishes and other local fare. Hawker Centers can range from 3 or 4 hawker stalls together in one spot, to huge Hawker Centers with never-ending hawker stalls offering a bewildering array of food.
Penang
Penang- Introduction
Penang (Malay: Pulau Pinang; Chinese: 檳城) is the name of an island in the Straits of Malacca, and also of one of the states of Malaysia, located on the north-west coast of peninsular Malaysia. It is nicknamed Pulau Mutiara or Pearl of the Orient. Penang is the second smallest state in Malaysia after Perlis, and the eighth most populous. A resident of Penang is colloquially known as a Penangite.
Penang- Food One
Char kway teow, literally "fried flat noodles", is a popular noodle dish in Malaysia and Singapore. It is made from flat rice noodles (called Shāhé fěn or hé fěn in Chinese) fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. Sometimes slices of Chinese sausage and fish cake are added. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste.
Char kway teow has a reputation of being unhealthy due to its fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled up as char kway teow sellers in the evening to supplement their income.
- Union Street (Yong Sing coffee shop)
- Keng Kwee Street (Joo Hooi coffee shop)
- Low Eng Hoo Coffee Shop at Lorong Selamat.
Penang- Food Two
Hokkien hae mee (Hokkien/Fujian prawn noodles; 福建虾麺) is served in Penang (with a variant served in Singapore known as Hae mee). It is a dish of egg noodles and rice noodles in a fragrant stock, which is made from both fresh shrimp and dried prawns, as well as pork or chicken. Traditionally, small cubes of fried pork fat are added to the soup, but this is now less common due to health concerns. It is garnished with prawns, fish cake, leafy greens, pork ribs, squid, vegetables, crisp deep-fried shallots, spring onions and fresh lime. The dish is served with sliced red chili, light soy sauce and sambal.
In Singapore, Hokkien mee refers to a variant of the Penang version of Hokkien hae mee. The dish uses the same egg noodles and rice noodles used in Hokkien hae mee, but is stir fried and served dry. The main ingredients are shrimps and small pieces of sliced pork. It is usually served with lime and sambal chilli.
Penang- Food Three
Curry laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include tofu puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa which uses chicken instead of shrimp. Cockles are usually very commonly used in laksa and most vendors would add them into laksa unless customers request not to have cockles for hygiene reasons. Laksa is commonly served with a spoonful of sambal chilli paste and is traditionally garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum. This is usually known as "Curry mee" in Penang rather than curry laksa, due to the different kind of noodles used (yellow mee or bee hoon, as opposed to the thick white laksa noodles). The name "Curry laksa" is more commonly used in Singapore. With the popularity of laksa in Singapore and Malaysia, there are even more 'varieties' of ingredients like lobster laksa, laksa yong tau foo and even plain laksa, just noodles and gravy, like the type found on Sungei Road.
- Lorong Selamat off Macalister Road
- Ayer Itam, next door to the famed Kek Lok Si Temple
- Balik Pulau, The corner coffee shop opposite the T-junction leading into the main and only street of Balik Pulau
Penang- Food Four
Assam laksa is a sour fish-based soup. Asam is the Malay word for sour, but it is often used as an abbreviation for asam jawa or tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used.
The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, "daun kesom" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with "petis udang" or "hae ko", a thick sweet prawn paste.
Variants of assam laksa include:
Penang laksa, also known as assam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the assam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal (lengkuas) and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of lotus flower. This, and not 'curry mee' is the usual 'laksa' one gets in Penang.
Penang- Food Five
Koay Teow Th'ng (Chinese: 粿条汤), fresh flat rice noodles are served in a clear soup broth, topped with fish balls, slices of pork, chicken, golden brown garlic bits and chopped scallions. A condiment of sliced fresh red chilies in soy-vinegar usually accompanies the dish.
Ipoh
Ipoh (Chinese: 怡保) (latitude 4.60°N, longitude 101.07°E) is a city in Malaysia and is the capital of the state of Perak. It is approximately 200 km (125 miles) north of Kuala Lumpur via the North-South Highway.
Today, "Ipoh" usually refers to the territory under administration of Ipoh City Council or Dewan Bandaraya Ipoh, which absorbs the smaller towns adjacent to the city including Chemor, Jelapang, Falim, Menglembu and Tanjong Rambutan. Historically, "Ipoh" referred to the Old Town and New Town divided by the Kinta River at its heart, from which the city grew. The current Mayor of Ipoh is Mohamad Rafiai Moktar.
Ipoh- Food one
Chee cheong fun are square rice sheets which are used in Singaporean cuisine and Malaysian cuisine
The sheets are made from a viscous mixture of rice flour and water. This liquid is poured onto a specially-made flat pan in which it is steamed to produce the square rice sheets. Chee cheong fun can be served with different flavour of sauce. In Malaysia, most of the people prefer serving Chee cheong fun with one kind of black sweet sauce called "timzheong"(甜酱). Some other prefer specially-made chilli sauce or mix two kind of sauce together.
- Jalan Pasir Pinji 5
Ipoh- Food two
Bean Sprouts Chicken, and Hainanese chicken rice (Cantonese nga choy kai - 芽菜雞). This consists of chicken meat, assorted chicken innards and beansprouts (served in the case of Bean Sprout Chicken, may be omitted in Hainanese chicken rice) boiled in the abovementioned hard water and served with soy sauce and sesame oil. As mentioned above, due to Ipoh's water, Ipoh's bean sprouts are shorter, thicker and difficult to find elsewhere.
- Onn Kee Taugeh ChickenNo 48,51,53 Jalan Yau Tet Shin,30300, IpohIpohPerak
Ipoh- Food Three
Ipoh White Coffee, Traditionally, Malaysian style "black" coffee roast (also known as Hainanese coffee; not to be confused with the serving style of coffee without milk) is produced by roasting the beans with sugar and margarine. "White" coffee, on the other hand, is produced with only margarine and without any sugar, resulting in a roast that is less dark, hence the term "white" coffee. Note that the idea that white coffee is produced from a different species of coffee is a common misconception; the species normally used in this roast is the Robusta.
The name "white coffee" is associated with Ipoh, due to it originating from Ipoh (in particular, its Old Town). Exceedingly popular in Ipoh, "white" coffee is slowly but steadily gaining a following in other regions of Malaysia and abroad.
For the sake of convenience and to keep up with the changing times, it is now widely available in the form of pre-packed instant coffee sachets which are freeze-dried. They only require the addition of hot water to prepare a cup of "white" coffee.
- ipoh old town
Recipe
Recipe- Teaching the user how to cook the most famous Chinese food in Penang and Ipoh, Malaysia.
Recipe- Food One
Click for larger image
Ingredients(A) Ground spice ingredients 15 fresh red chillies 15 dried red chillies 150g shallots 10 cloves garlic 40g galangal (lengkuas) 2cm knob fresh turmeric root 1 tsp belacan stock granules (B) 4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice 300ml water 10 sprigs polygonum leaves (daun kesom) 3 pieces dried tamarind skin (asam keping) 3 stalks lemon grass, lightly smashed 1.8 litres water (C) 1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned 1 cup water 1 kg fresh laksa noodles Seasoning 2 tbsp sugar or to taste Salt to taste Garnishing 1 wild ginger bud (bunga kantan), halved and finely shredded 1 cucumber shredded 1/2 pineapple, sliced and shredded 1 onion, finely sliced. 2 red chillies, seeded and sliced A few sprigs mint leaves (daun pudina) Prawn paste (har koe), diluted with water to a drizzle consistency
MethodBoil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside. Put tamarind juice, ground ingredients (A), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 1? minutes. To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.
Recipe- Food two
INGREDIENTS :
1 lb fresh flat rice noodles [Kway Teow noodles, also spelt Koay Teow] or dried flat rice noodles
?/font> lb lard, finely diced [Substitute: 4 tbsp peanut oil]
3 tbsp garlic, peeled, finely chopped
?lb medium-sized shrimp, shelled, de-veined, tails left intact if you wish
?/font> lb squid, cleaned, cut into inch squares or thick rings
?/font> cup fresh cockles*, shelled [Substitute: extra shrimp or squid]
1 Lap Cheong [Chinese sweet sausage], cut diagonally into thin slices [optional]
2 to 3 eggs
4 cups fresh bean sprouts
?/font> cup fresh chives, cut into 1?/font> inch lengths [Substitute: scallions]
2 tbsp thick, dark soy sauce [choose a brand that has a high caramel content]
3 tbsp light soy sauce [regular soy sauce]
salt and white pepper
2 tbsp water
Ingredients for pan-roasted Chili Paste :
3 tbsp lard [Substitute: peanut or vegetable oil]
2 tbsp garlic, peeled, finely chopped
1 tbsp belacan, also spelt belachan or blacan [dried shrimp paste]
1 tbsp sugar
1?/font> cups chili paste
salt and white pepper
To Prepare pan-roasted Chili Paste :
Heat wok, add lard or oil, belacan, and stir-fry till belacan is quite roasted
Add garlic, stir-fry till light golden brown
Add chili paste and bring to a rapid boil
Add sugar, salt and white pepper to taste
Reduce heat to a gentle simmer, keep stirring 15-25 mins till the chili sauce reduces, oil starts to separate, and color of the chili paste changes to a dark, reddish brown - Be careful not to burn!
Immediately pour the pan-roasted chili paste into a small bowl and set aside. Use to your taste of hotness. Store any extra in an airtight container in the fridge
Recipe- Food three
INGREDIENTS :
1?2 lb pork ribs [Substitute : chicken stock]
1 lb med whole shrimp, save shrimp shells & shrimp heads for stock
?/font> lb flower crabs [optional] [Substitute: ? lb more of shrimp to make a total of 1 lb of shrimp]
1 lb yellow egg noodles [chow mein noodles]
1 lb thin rice noodles or rice vermicelli, [meifun noodles, also called beehoon]
1 large onion, quartered
10-12 cups water
1 tbsp palm sugar [Substitute: dark brown sugar]
salt
5 cups bean sprouts
2 cups kangkong [also spelt kangkung] [water convolvulus, water spinach], cut into 1 inch lengths [Substitute: spinach] [optional]
6 hard-boiled eggs, halved for garnish [optional]
3 fried fish cakes. sliced [optional]
10 shallots, finely sliced and fried in oil till golden brown [Cool and keep in air tight container if not used immediately]
Ingredients for pan-roasted Chili Sauce :
1 cup peanut or vegetable oil
1 tbsp palm sugar [Substitute: dark brown sugar]
salt
1 cup chili paste
4 large cloves garlic
8 shallots
[Items in red to be ground or blended]
To Prepare pan-roasted Chili Sauce :
Using a mortar & pestle or blender, grind garlic, shallots and chili paste
Heat wok on high, add peanut or vegetable oil, add ground paste, bring to a rapid boil, add sugar and salt to taste
Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste - be careful not to burn!
Immediately pour the pan-roasted chili sauce into a small bowl, set aside
To Prepare Prawn Soup :
In a stockpot, add pork ribs, 6 cups water, onion, salt to taste, bring to a boil, simmer 30 mins or more, to extract the maximum flavor of the pork ribs
Strain stock, when ribs are cool, pick meat off bones, reserve for garnish
In another stock pot, heat 1 tbsp oil, saut?shrimp shells & shrimp heads for 5-10 mins, add 4 cups water, flower crabs, salt to taste, bring to a boil, simmer 20 mins or more to extract the maximum flavor of the shrimp shells
Strain stock, discard shrimp shells & heads [and crabs, if using], add the fresh shelled shrimps to stock to cook briefly, remove with a slotted spoon, reserve for garnish
Combine the pork stock and the shrimp stock
Bring to a boil, add 4 tbsp of the pan-roasted chili paste, more if you like it hotter
Add palm sugar, salt to taste, simmer for about 20 mins, then reduce heat to keep soup hot for serving
Meanwhile, lightly blanch bean sprouts and kangkung or spinach in boiling water
To serve - add to each individual serving bowl, bean sprouts, kangkung or spinach, thin rice noodles [meifun] and yellow egg noodles [chow mein]
Garnish with pork, shrimp and fried fish cake
Pour piping hot soup and top with fried shallots and hardboiled egg half
Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste
Recipe- Food Four
INGREDIENTS :
1 lb yellow egg noodles [chow mein noodles]
1 lb thin rice noodles or rice vermicelli, [meifun noodles, also called beehoon]
1?2 lb shell-on fresh shrimp or prawns [parboiled & allowed to cool]
1?/font> lb fresh cockles [blanched & shelled] [Substitute: canned cockles] [optional]
3 to 4 pieces dried cuttlefish [reconstituted & sliced] [Substitute: fresh squid] [optional]
?/font> lb blood cake [cooked pig's blood], cut into 1-inch cubes [optional]
1-1?/font> lb boneless chicken breast or thighs [cooked & shredded]
1 lb firm tofu or soy bean curd [fried & cut into 1/2 inch slices]
?/font> lb deep fried tofu [tow pok, tao pok, tau foo pok or tofu pok], halved or quartered
?cup peanut or vegetable oil
3-4 lemongrass stalks, lightly bashed
2 cans coconut milk
6-8 cups water [less water for thicker soup]
6 cups chicken stock
3 tbsp palm sugar [Substitute: dark brown sugar]
salt
15 shallots or small red onions
5-6 tbsp, or to taste chili paste
2 tbsp coriander powder
2 tbsp lemongrass, chopped
10 peppercorns
[Items in red to be ground or blended]
Ingredients for pan-roasted Chili Sauce :
1 cup peanut or vegetable oil
1 inch piece belacan, also spelt belachan or blacan [dried shrimp paste]
8 large cloves garlic
?cup Dried Shrimp [Udang Kering]
1 cup chili paste
[Items in red to be ground or blended]
To Prepare pan-roasted Chili Sauce :
Using a mortar & pestle or blender, grind garlic, dried shrimp and chili paste
Heat wok on high, add peanut or vegetable oil, add ground paste, belacan, stir-fry, then bring to a rapid boil
Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste - be careful not to burn!
Immediately pour the pan-roasted chili paste into a small bowl, set aside
To Prepare curry mee:
Using a mortar & pestle or blender, grind shallots, chili paste, coriander powder, lemongrass and peppercorns into a paste
Shell the parboiled shrimp and reserve the shells and shrimp heads. Set the peeled shrimp aside for garnish
Using a blender or food processor, blend the shells and heads with 2 cups of water
Strain well through a fine mesh sieve, add the prawn stock to the chicken stock and mix well to combine
In a stockpot, heat oil, add lemongrass stalks and ground paste, stir-fry until quite toasted and oil starts to ooze from paste - be careful not to burn!
Stir in half of the coconut milk, and half of the prawn/chicken stock, mix well
Add palm sugar and salt to taste
Bring slowly to a boil, then add the rest of the coconut milk, mix well
Add blood cake cubes and fried tofu slices, bring slowly to a boil again, then add the rest of the prawn/chicken stock
Stir well, bring slowly to a boil once again, reduce heat to gently simmer for 20-30 mins [to avoid curdling], stir often
Taste soup, add salt or palm sugar if necessary, reduce heat to very low to keep soup hot for serving
To serve - add to each individual serving bowl, bean sprouts, thin rice noodles [meifun] and yellow egg noodles [chow mein]
Garnish with cooked shrimp, cockles, cuttlefish, shredded chicken and deep fried tofu
Pour piping hot soup over, ladling some fried tofu slices and blood cake cubes
Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste!
Recipe- Food Five
INGREDIENTS :
· 1?2 lb fresh flat rice noodles [koay teow], or packaged dried flat rice noodles
· 1?lb pork ribs [Substitute: 8 cups chicken stock]
· 1 lb chicken fillets, whole, boneless, [dark or white meat]
· 8-10 cups water
· ?lb fish balls, halved
· 2 tbsp peanut or vegetable oil
· 6-8 cloves garlic, chopped
· 3-4 stalks scallions, chopped for garnish
· 3-4 fresh red Serrano chilies, finely sliced [Substitute: 2 fresh jalapenos, chopped]
· 3 tbsp light soy sauce
· 1 tbsp white vinegar
· white pepper to taste
· salt to taste
To Prepare Rice Noodles :
If using 'fresh' flat rice noodles: Gently separate the noodles. If they are too stuck together, do not force them apart. Soak the noodles in warm water for 2 to 3 mins, and using your fingers, gently separate the noodles. Drain well
If using packaged 'dried' flat rice noodles: To reconstitute, pour hot boiling water, enough to cover the dried noodles. Soak till just al dente. Use a chopstick or tongs to give it a stir to separate the noodles in the hot water. Drain the hot water from the noodles. Immediately place noodles under a cold tap and allow cold running water to 'cool off' the noodles. Drain well
To Prepare :
In a stockpot, add water, pork ribs, salt to taste, bring to a boil, simmer 30-45 mins to extract maximum flavor from pork ribs
Using a slotted spoon, remove ribs from stock, when cool to touch, pick meat off bones, slice thinly or shred, for garnish
Add whole chicken fillets, simmer in stock till cooked, remove chicken with a slotted spoon, slice thinly or shred, for garnish
Strain hot stock carefully through a sieve, preferably lined with a muslin or cheese cloth to obtain a clear broth
Wash the stockpot of any 'scum before pouring the hot strained stock back into the stockpot, bring to a boil again
Add fish balls, simmer 10 mins, remove fish balls with a slotted spoon, for garnish
Keep soup stock hot on low-med heat, for serving
Heat wok, add peanut or vegetable oil, fry chopped garlic golden brown, for garnish
[Optional] make a fresh chili condiment - finely slice red Serrano chilies, add soy sauce and white vinegar, set aside in a condiment dish
Assemble individual bowls - using a sieve, warm up the noodles by dunking into the hot soup stock for a few seconds
Dish the warmed noodles into a bowl, ladle piping hot soup stock over the noodles
Garnish with some fish balls, chicken, pork, fried garlic, chopped scallions and a dash of white pepper
Serve hot immediately, with the [optional] fresh sliced chili condiment on the side
Recipe- food six
Ingredients :
250g- Rice flour
30g- Conrstarch
1 teaspoon- Salt
3 cups- Water
30g- Cornflour
2 tablespoons- Cooking oil
Topping -
60g- Minced dried shrimps
1 tablespoon- Cornstarch
2 tablespoons- Spring onions, chopped
Condiment -
1/4 cup- Sweetened soy sauce
2 tablespoons- Sesame paste
2 teaspoons- Hoi Sin sauce
1 tablespoon- Sesame oil
Method :
· Sift the rice flour into a mixing bowl.
· Pour in the water and mix well.
· Set aside to soak for 30 minutes.
· Sift the cornstarch, cornflour and the salt in another mixing bowl.
· Blend in the oil to mix into a paste.
· Return the rice flour batter and stir thoroughly with the cornflour paste.
· Filter through a fine sieve and set aside for later use.
· Mix the chopped dried shrimps, the spring onions and the cornstarch together.
· Half-fill a ricesheet cooker with water, then bring to the boil.
· Line the ricesheet rack with a damp linen cloth.
· Pour 1 scoop of the rice flour batter on to the linen.
· Sprinkle some minced dried shrimps and chopped spring onions on top.
· over, and cook for 1-2 minutes.
· Remove the linen with the rice sheet and spread on to a greased bamboo rack with the rice sheet facing down.
· Gently pull off the linen.
· Cut the rice sheet into long strips and roll each into a cylinder, then section with a pair of scissors.
· Serve hot with the condiment.
Recipe- food seven
The important part is the sauce.
For one can of bean sprouts,
mix 1/4 cup soy sauce,
1/4 cup cooking sherry,
1/2 cup water,
2 tsp cornstarch,
1 tsp Chinese five spices mix,
1 tsp crushed garlic,
and 2 tsp crystallized ginger.
The crystallized ginger contains the sugar the sauce needs. This will all disperse nicely in the liquid with a little time and stirring. After you have sauteed the mushrooms (and the chicken if using raw chicken), pour in the sauce and stir until thickened. Then add cooked chicken, allow to heat, and last of all put in the bean sprouts and stir. The bean sprouts do not have to be cooked, and a little crunch is part of their mystique. When hot, serve over steamed rice.
Modifications are obvious and encouraged. For a spicy dish, use some chili oil, or sprinkle with dried red chiles. Try additional vegetables, such as chopped onion, snow peas, sliced water chestnuts, spinach or even green peas. Beef or shrimp can be used instead of chicken.
Introduction- over all
This interactivity application is about introducing the Chinese food in Penang and Ipoh, Malaysia to the user. Food and drink is a part of the culture of every country all around the corner, Malaysia as well. Food and drink is the most important life condition to use to maintain the health even stay alive. To be a Chinese who are living in a country which is not origin, like Malaysia, knowing about the own races culture is important. According to the Chinese, food and drink, both of that is the most important life condition. There is a Chinese idiomatic phrase which is “food and drink, the first place of desire”. That is why the Chinese food and drink culture in china worth almost few thousand of history value. Beside that, there are more interesting when the Chinese was immigrated to the Malaysia, they bought their food and drink culture into this country as well. Due to this special condition, Malaysian Chinese food and drink culture have it unique value. There are not just original Chinese food and drink, but there is a combination of Chinese and Malaysian food culture as well. To be a Chinese, there is a must to them to promote their culture and develop it. So, let’s surf around this application for more information about the Chinese food in Penang and Ipoh, Malaysia.
Introduction- history
Every single item does have its own history. Food culture as well. This History topic is going to tell the user about the Chinese cuisine history in China and Malaysia.
Introduction- Penang
This Penang topic is going to introduce the most famous Chinese food in Penang, Malaysia to the user.
Introduction- Ipoh
This Ipoh topic is going to introduce the most famous Chinese food in Ipoh, Malaysia to the user.
Introduction- Recipe
This Recipe topic is going to introduce the recipes of the most famous Chinese food in Penang and Ipoh, Malaysia.
History
History- Chinese food in China
The History of Chinese cuisine is, in China, traced back to the Peking Man and his use of fire, and the invention of "cuisine" some 400,000 years ago. Some other accounts of the history of Chinese cuisine takes the beginning back to the Chinese stone age, where the cultivation of rice and the production of noodles, both typical representative of Chinese cuisine as we know it today, are known from archeological findings. The Chinese nation has a civilized history of 5,000 years and Chinese cuisine has evolved over time. Its culinary techniques, preparation, serving and appreciation of food have been developed to the highest level. Cooking has occupied an important position in Chinese culture throughout its history. Chinese culture considers cooking an art and a science.As early as the 7th century B.C. Chinese cuisine began to be separated as Southern and Northern cuisines. In general, the southern dishes emphasize freshness and tenderness. Northern dishes, due to its colder climate, have more fat and garlic which is offset with vinegar. During the period of the Tang (618-907 A.D.) and the Song(960-1279 A.D.) dynasties, people went in a great deal for nutritional medical value of different plants: fungus(mushrooms), herbs, vegetables. At this time "medicinal food" for prevention and cure of diseases, for overall health became important. Not long after the expansion of the Chinese Empire during the Qin dynasty and Han Dynasty, Chinese writers noted the great differences in culinary practices between people from different parts of the realm. These differences, following to a great extent the varying climate and availability of food sources in China, could be very local in nature but where early on systematized in lists of Chinese cuisines, the four most well-known being:
- The North and South Cuisines, the earliest distinction, and one that is still much used today even as the food culture of North and South China of course have developed much since the distinction was first made.
- The Four Schools, being Lu, Chuan, Yang and Yue. Often translated as the cuisines of Shandong, Sichuan, Jiangsu and Guangdong, these distinctions, in use no later than the Ming Dynasty, in fact covered much more ground than the present-days provinces.
- The Eight Schools, adding to the four above (or rather, breaking out from the four above) the cuisines of the provinces Hunan, Fujian, Anhui and Zhejiang.
- The Ten Schools, adding to the eight above the cuisines of Beijing and Shanghai.
History- How Chinese immigrant into Malaysia
Chinese merchants and traders have long ago been linked to the Malayan Peninsula in the South China Sea. The natural port of Malacca was a strategic trading post and a vital link to other traders from far across the globe. In order to establish trade and diplomatic ties, the ruling Chinese Emperor ordered a royal entourage to escort Princess Hang Li Po to marry the Sultan of Malacca. This historic juncture marked the first Chinese settlers in the port town of Malacca on the Malayan Peninsula. Many of these early settlers intermarried and integrated with local Malays, forming a unique community called Peranakan.
It was, however, later in history during the 1800s, that the Chinese came in masses to the Malayan Peninsula. It was during the era of the last European colonists, the British, that a large influx of Chinese journeyed to the Malayan Peninsula for employment. Tin had long since been discovered in the jungles of the Malayan Peninsula. It was only now under the British, that large scale tin mining was viable and operational. The booming tin mining industry attracted the much needed workforce of Chinese who came in large numbers, mostly from the Southern provinces of China. These early Chinese migrants were guest workers who came with the intention of one day returning to their homeland and families. Although the majority of Chinese were employed in the tin mining industry, some were small business merchants and artisans. Various small businesses, those supporting the tin mining industry and those in general soon contributed to the initial economic growth of the country. When Malaysia gained independence from the British in 1957, many Chinese returned to their homeland in China; and many more chose to stay, making up 26% of today's population of 22 million in Malaysia.
History- Chinese food in Malaysia
Chinese food is widely recognised as being among the world's most well-known and well-loved cuisines. It is also an inseparable part of the Malaysian melting pot of culinary cultures, ever since Chinese merchants sailed across the South China Sea to trade in Malacca more than a century ago.
The mass migration from China to Malaya began in the early 1800s with the discovery of tin, which brought about an abundance of job opportunities. Chinese immigrants to Penang brought with them the cooking styles of their homeland, which were mostly from the southern provinces of Kwantung and Fukien
Today, 'Penang is widely known as one of the best places in Malaysia for its Chinese cuisine, from the ever-popular Cantonese food to the chilli-hot cuisine of Szechuan, Hainanese, Hokkien and Teochew cuisines are also quite popular'.
You can feast on Chinese food almost anywhere in Penang, from fine dining restaurants in five-star hotels to open fronted local restaurants and coffee shops to roadside stalls'. Many of these restaurants and stalls are well-known for their own specialties. Any self-respecting Penangite will be able to point you to the places which serves the best stir-fried beef with ginger, the best steamed fish or the best dim sum. Through the years, Chinese cuisine in Penang has evolved into a special cuisine of its own, absorbing influences from the prevailing multi-racial society. Curry leaves used in Indian cooking are added into the cooking pot, as are western condiments such as Worchestershire and tomato sauce, as well as Malay spices.
In Malaysia, there are countless Chinese restaurants, hawker stalls and Chinese coffee shops "Kopitiams". Kopitiams typically serve customers coffee and other hot or cold beverages. Independent hawker stalls operate in the same way, offering customers a myriad of culinary delights. There are upscale Chinese restaurants offering Chinese specialties and delicacies, many of which are large scale premises; especially in major hotels, that also cater to special celebrations and wedding banquets. For everyday dining, there are Hawker Centers everywhere selling noodle type dishes and other local fare. Hawker Centers can range from 3 or 4 hawker stalls together in one spot, to huge Hawker Centers with never-ending hawker stalls offering a bewildering array of food.
Penang
Penang- Introduction
Penang (Malay: Pulau Pinang; Chinese: 檳城) is the name of an island in the Straits of Malacca, and also of one of the states of Malaysia, located on the north-west coast of peninsular Malaysia. It is nicknamed Pulau Mutiara or Pearl of the Orient. Penang is the second smallest state in Malaysia after Perlis, and the eighth most populous. A resident of Penang is colloquially known as a Penangite.
Penang- Food One
Char kway teow, literally "fried flat noodles", is a popular noodle dish in Malaysia and Singapore. It is made from flat rice noodles (called Shāhé fěn or hé fěn in Chinese) fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. Sometimes slices of Chinese sausage and fish cake are added. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste.
Char kway teow has a reputation of being unhealthy due to its fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled up as char kway teow sellers in the evening to supplement their income.
- Union Street (Yong Sing coffee shop)
- Keng Kwee Street (Joo Hooi coffee shop)
- Low Eng Hoo Coffee Shop at Lorong Selamat.
Penang- Food Two
Hokkien hae mee (Hokkien/Fujian prawn noodles; 福建虾麺) is served in Penang (with a variant served in Singapore known as Hae mee). It is a dish of egg noodles and rice noodles in a fragrant stock, which is made from both fresh shrimp and dried prawns, as well as pork or chicken. Traditionally, small cubes of fried pork fat are added to the soup, but this is now less common due to health concerns. It is garnished with prawns, fish cake, leafy greens, pork ribs, squid, vegetables, crisp deep-fried shallots, spring onions and fresh lime. The dish is served with sliced red chili, light soy sauce and sambal.
In Singapore, Hokkien mee refers to a variant of the Penang version of Hokkien hae mee. The dish uses the same egg noodles and rice noodles used in Hokkien hae mee, but is stir fried and served dry. The main ingredients are shrimps and small pieces of sliced pork. It is usually served with lime and sambal chilli.
Penang- Food Three
Curry laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include tofu puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa which uses chicken instead of shrimp. Cockles are usually very commonly used in laksa and most vendors would add them into laksa unless customers request not to have cockles for hygiene reasons. Laksa is commonly served with a spoonful of sambal chilli paste and is traditionally garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum. This is usually known as "Curry mee" in Penang rather than curry laksa, due to the different kind of noodles used (yellow mee or bee hoon, as opposed to the thick white laksa noodles). The name "Curry laksa" is more commonly used in Singapore. With the popularity of laksa in Singapore and Malaysia, there are even more 'varieties' of ingredients like lobster laksa, laksa yong tau foo and even plain laksa, just noodles and gravy, like the type found on Sungei Road.
- Lorong Selamat off Macalister Road
- Ayer Itam, next door to the famed Kek Lok Si Temple
- Balik Pulau, The corner coffee shop opposite the T-junction leading into the main and only street of Balik Pulau
Penang- Food Four
Assam laksa is a sour fish-based soup. Asam is the Malay word for sour, but it is often used as an abbreviation for asam jawa or tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used.
The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, "daun kesom" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with "petis udang" or "hae ko", a thick sweet prawn paste.
Variants of assam laksa include:
Penang laksa, also known as assam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the assam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal (lengkuas) and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of lotus flower. This, and not 'curry mee' is the usual 'laksa' one gets in Penang.
Penang- Food Five
Koay Teow Th'ng (Chinese: 粿条汤), fresh flat rice noodles are served in a clear soup broth, topped with fish balls, slices of pork, chicken, golden brown garlic bits and chopped scallions. A condiment of sliced fresh red chilies in soy-vinegar usually accompanies the dish.
Ipoh
Ipoh (Chinese: 怡保) (latitude 4.60°N, longitude 101.07°E) is a city in Malaysia and is the capital of the state of Perak. It is approximately 200 km (125 miles) north of Kuala Lumpur via the North-South Highway.
Today, "Ipoh" usually refers to the territory under administration of Ipoh City Council or Dewan Bandaraya Ipoh, which absorbs the smaller towns adjacent to the city including Chemor, Jelapang, Falim, Menglembu and Tanjong Rambutan. Historically, "Ipoh" referred to the Old Town and New Town divided by the Kinta River at its heart, from which the city grew. The current Mayor of Ipoh is Mohamad Rafiai Moktar.
Ipoh- Food one
Chee cheong fun are square rice sheets which are used in Singaporean cuisine and Malaysian cuisine
The sheets are made from a viscous mixture of rice flour and water. This liquid is poured onto a specially-made flat pan in which it is steamed to produce the square rice sheets. Chee cheong fun can be served with different flavour of sauce. In Malaysia, most of the people prefer serving Chee cheong fun with one kind of black sweet sauce called "timzheong"(甜酱). Some other prefer specially-made chilli sauce or mix two kind of sauce together.
- Jalan Pasir Pinji 5
Ipoh- Food two
Bean Sprouts Chicken, and Hainanese chicken rice (Cantonese nga choy kai - 芽菜雞). This consists of chicken meat, assorted chicken innards and beansprouts (served in the case of Bean Sprout Chicken, may be omitted in Hainanese chicken rice) boiled in the abovementioned hard water and served with soy sauce and sesame oil. As mentioned above, due to Ipoh's water, Ipoh's bean sprouts are shorter, thicker and difficult to find elsewhere.
- Onn Kee Taugeh ChickenNo 48,51,53 Jalan Yau Tet Shin,30300, IpohIpohPerak
Ipoh- Food Three
Ipoh White Coffee, Traditionally, Malaysian style "black" coffee roast (also known as Hainanese coffee; not to be confused with the serving style of coffee without milk) is produced by roasting the beans with sugar and margarine. "White" coffee, on the other hand, is produced with only margarine and without any sugar, resulting in a roast that is less dark, hence the term "white" coffee. Note that the idea that white coffee is produced from a different species of coffee is a common misconception; the species normally used in this roast is the Robusta.
The name "white coffee" is associated with Ipoh, due to it originating from Ipoh (in particular, its Old Town). Exceedingly popular in Ipoh, "white" coffee is slowly but steadily gaining a following in other regions of Malaysia and abroad.
For the sake of convenience and to keep up with the changing times, it is now widely available in the form of pre-packed instant coffee sachets which are freeze-dried. They only require the addition of hot water to prepare a cup of "white" coffee.
- ipoh old town
Recipe
Recipe- Teaching the user how to cook the most famous Chinese food in Penang and Ipoh, Malaysia.
Recipe- Food One
Click for larger image
Ingredients(A) Ground spice ingredients 15 fresh red chillies 15 dried red chillies 150g shallots 10 cloves garlic 40g galangal (lengkuas) 2cm knob fresh turmeric root 1 tsp belacan stock granules (B) 4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice 300ml water 10 sprigs polygonum leaves (daun kesom) 3 pieces dried tamarind skin (asam keping) 3 stalks lemon grass, lightly smashed 1.8 litres water (C) 1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned 1 cup water 1 kg fresh laksa noodles Seasoning 2 tbsp sugar or to taste Salt to taste Garnishing 1 wild ginger bud (bunga kantan), halved and finely shredded 1 cucumber shredded 1/2 pineapple, sliced and shredded 1 onion, finely sliced. 2 red chillies, seeded and sliced A few sprigs mint leaves (daun pudina) Prawn paste (har koe), diluted with water to a drizzle consistency
MethodBoil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside. Put tamarind juice, ground ingredients (A), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 1? minutes. To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.
Recipe- Food two
INGREDIENTS :
1 lb fresh flat rice noodles [Kway Teow noodles, also spelt Koay Teow] or dried flat rice noodles
?/font> lb lard, finely diced [Substitute: 4 tbsp peanut oil]
3 tbsp garlic, peeled, finely chopped
?lb medium-sized shrimp, shelled, de-veined, tails left intact if you wish
?/font> lb squid, cleaned, cut into inch squares or thick rings
?/font> cup fresh cockles*, shelled [Substitute: extra shrimp or squid]
1 Lap Cheong [Chinese sweet sausage], cut diagonally into thin slices [optional]
2 to 3 eggs
4 cups fresh bean sprouts
?/font> cup fresh chives, cut into 1?/font> inch lengths [Substitute: scallions]
2 tbsp thick, dark soy sauce [choose a brand that has a high caramel content]
3 tbsp light soy sauce [regular soy sauce]
salt and white pepper
2 tbsp water
Ingredients for pan-roasted Chili Paste :
3 tbsp lard [Substitute: peanut or vegetable oil]
2 tbsp garlic, peeled, finely chopped
1 tbsp belacan, also spelt belachan or blacan [dried shrimp paste]
1 tbsp sugar
1?/font> cups chili paste
salt and white pepper
To Prepare pan-roasted Chili Paste :
Heat wok, add lard or oil, belacan, and stir-fry till belacan is quite roasted
Add garlic, stir-fry till light golden brown
Add chili paste and bring to a rapid boil
Add sugar, salt and white pepper to taste
Reduce heat to a gentle simmer, keep stirring 15-25 mins till the chili sauce reduces, oil starts to separate, and color of the chili paste changes to a dark, reddish brown - Be careful not to burn!
Immediately pour the pan-roasted chili paste into a small bowl and set aside. Use to your taste of hotness. Store any extra in an airtight container in the fridge
Recipe- Food three
INGREDIENTS :
1?2 lb pork ribs [Substitute : chicken stock]
1 lb med whole shrimp, save shrimp shells & shrimp heads for stock
?/font> lb flower crabs [optional] [Substitute: ? lb more of shrimp to make a total of 1 lb of shrimp]
1 lb yellow egg noodles [chow mein noodles]
1 lb thin rice noodles or rice vermicelli, [meifun noodles, also called beehoon]
1 large onion, quartered
10-12 cups water
1 tbsp palm sugar [Substitute: dark brown sugar]
salt
5 cups bean sprouts
2 cups kangkong [also spelt kangkung] [water convolvulus, water spinach], cut into 1 inch lengths [Substitute: spinach] [optional]
6 hard-boiled eggs, halved for garnish [optional]
3 fried fish cakes. sliced [optional]
10 shallots, finely sliced and fried in oil till golden brown [Cool and keep in air tight container if not used immediately]
Ingredients for pan-roasted Chili Sauce :
1 cup peanut or vegetable oil
1 tbsp palm sugar [Substitute: dark brown sugar]
salt
1 cup chili paste
4 large cloves garlic
8 shallots
[Items in red to be ground or blended]
To Prepare pan-roasted Chili Sauce :
Using a mortar & pestle or blender, grind garlic, shallots and chili paste
Heat wok on high, add peanut or vegetable oil, add ground paste, bring to a rapid boil, add sugar and salt to taste
Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste - be careful not to burn!
Immediately pour the pan-roasted chili sauce into a small bowl, set aside
To Prepare Prawn Soup :
In a stockpot, add pork ribs, 6 cups water, onion, salt to taste, bring to a boil, simmer 30 mins or more, to extract the maximum flavor of the pork ribs
Strain stock, when ribs are cool, pick meat off bones, reserve for garnish
In another stock pot, heat 1 tbsp oil, saut?shrimp shells & shrimp heads for 5-10 mins, add 4 cups water, flower crabs, salt to taste, bring to a boil, simmer 20 mins or more to extract the maximum flavor of the shrimp shells
Strain stock, discard shrimp shells & heads [and crabs, if using], add the fresh shelled shrimps to stock to cook briefly, remove with a slotted spoon, reserve for garnish
Combine the pork stock and the shrimp stock
Bring to a boil, add 4 tbsp of the pan-roasted chili paste, more if you like it hotter
Add palm sugar, salt to taste, simmer for about 20 mins, then reduce heat to keep soup hot for serving
Meanwhile, lightly blanch bean sprouts and kangkung or spinach in boiling water
To serve - add to each individual serving bowl, bean sprouts, kangkung or spinach, thin rice noodles [meifun] and yellow egg noodles [chow mein]
Garnish with pork, shrimp and fried fish cake
Pour piping hot soup and top with fried shallots and hardboiled egg half
Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste
Recipe- Food Four
INGREDIENTS :
1 lb yellow egg noodles [chow mein noodles]
1 lb thin rice noodles or rice vermicelli, [meifun noodles, also called beehoon]
1?2 lb shell-on fresh shrimp or prawns [parboiled & allowed to cool]
1?/font> lb fresh cockles [blanched & shelled] [Substitute: canned cockles] [optional]
3 to 4 pieces dried cuttlefish [reconstituted & sliced] [Substitute: fresh squid] [optional]
?/font> lb blood cake [cooked pig's blood], cut into 1-inch cubes [optional]
1-1?/font> lb boneless chicken breast or thighs [cooked & shredded]
1 lb firm tofu or soy bean curd [fried & cut into 1/2 inch slices]
?/font> lb deep fried tofu [tow pok, tao pok, tau foo pok or tofu pok], halved or quartered
?cup peanut or vegetable oil
3-4 lemongrass stalks, lightly bashed
2 cans coconut milk
6-8 cups water [less water for thicker soup]
6 cups chicken stock
3 tbsp palm sugar [Substitute: dark brown sugar]
salt
15 shallots or small red onions
5-6 tbsp, or to taste chili paste
2 tbsp coriander powder
2 tbsp lemongrass, chopped
10 peppercorns
[Items in red to be ground or blended]
Ingredients for pan-roasted Chili Sauce :
1 cup peanut or vegetable oil
1 inch piece belacan, also spelt belachan or blacan [dried shrimp paste]
8 large cloves garlic
?cup Dried Shrimp [Udang Kering]
1 cup chili paste
[Items in red to be ground or blended]
To Prepare pan-roasted Chili Sauce :
Using a mortar & pestle or blender, grind garlic, dried shrimp and chili paste
Heat wok on high, add peanut or vegetable oil, add ground paste, belacan, stir-fry, then bring to a rapid boil
Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste - be careful not to burn!
Immediately pour the pan-roasted chili paste into a small bowl, set aside
To Prepare curry mee:
Using a mortar & pestle or blender, grind shallots, chili paste, coriander powder, lemongrass and peppercorns into a paste
Shell the parboiled shrimp and reserve the shells and shrimp heads. Set the peeled shrimp aside for garnish
Using a blender or food processor, blend the shells and heads with 2 cups of water
Strain well through a fine mesh sieve, add the prawn stock to the chicken stock and mix well to combine
In a stockpot, heat oil, add lemongrass stalks and ground paste, stir-fry until quite toasted and oil starts to ooze from paste - be careful not to burn!
Stir in half of the coconut milk, and half of the prawn/chicken stock, mix well
Add palm sugar and salt to taste
Bring slowly to a boil, then add the rest of the coconut milk, mix well
Add blood cake cubes and fried tofu slices, bring slowly to a boil again, then add the rest of the prawn/chicken stock
Stir well, bring slowly to a boil once again, reduce heat to gently simmer for 20-30 mins [to avoid curdling], stir often
Taste soup, add salt or palm sugar if necessary, reduce heat to very low to keep soup hot for serving
To serve - add to each individual serving bowl, bean sprouts, thin rice noodles [meifun] and yellow egg noodles [chow mein]
Garnish with cooked shrimp, cockles, cuttlefish, shredded chicken and deep fried tofu
Pour piping hot soup over, ladling some fried tofu slices and blood cake cubes
Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste!
Recipe- Food Five
INGREDIENTS :
· 1?2 lb fresh flat rice noodles [koay teow], or packaged dried flat rice noodles
· 1?lb pork ribs [Substitute: 8 cups chicken stock]
· 1 lb chicken fillets, whole, boneless, [dark or white meat]
· 8-10 cups water
· ?lb fish balls, halved
· 2 tbsp peanut or vegetable oil
· 6-8 cloves garlic, chopped
· 3-4 stalks scallions, chopped for garnish
· 3-4 fresh red Serrano chilies, finely sliced [Substitute: 2 fresh jalapenos, chopped]
· 3 tbsp light soy sauce
· 1 tbsp white vinegar
· white pepper to taste
· salt to taste
To Prepare Rice Noodles :
If using 'fresh' flat rice noodles: Gently separate the noodles. If they are too stuck together, do not force them apart. Soak the noodles in warm water for 2 to 3 mins, and using your fingers, gently separate the noodles. Drain well
If using packaged 'dried' flat rice noodles: To reconstitute, pour hot boiling water, enough to cover the dried noodles. Soak till just al dente. Use a chopstick or tongs to give it a stir to separate the noodles in the hot water. Drain the hot water from the noodles. Immediately place noodles under a cold tap and allow cold running water to 'cool off' the noodles. Drain well
To Prepare :
In a stockpot, add water, pork ribs, salt to taste, bring to a boil, simmer 30-45 mins to extract maximum flavor from pork ribs
Using a slotted spoon, remove ribs from stock, when cool to touch, pick meat off bones, slice thinly or shred, for garnish
Add whole chicken fillets, simmer in stock till cooked, remove chicken with a slotted spoon, slice thinly or shred, for garnish
Strain hot stock carefully through a sieve, preferably lined with a muslin or cheese cloth to obtain a clear broth
Wash the stockpot of any 'scum before pouring the hot strained stock back into the stockpot, bring to a boil again
Add fish balls, simmer 10 mins, remove fish balls with a slotted spoon, for garnish
Keep soup stock hot on low-med heat, for serving
Heat wok, add peanut or vegetable oil, fry chopped garlic golden brown, for garnish
[Optional] make a fresh chili condiment - finely slice red Serrano chilies, add soy sauce and white vinegar, set aside in a condiment dish
Assemble individual bowls - using a sieve, warm up the noodles by dunking into the hot soup stock for a few seconds
Dish the warmed noodles into a bowl, ladle piping hot soup stock over the noodles
Garnish with some fish balls, chicken, pork, fried garlic, chopped scallions and a dash of white pepper
Serve hot immediately, with the [optional] fresh sliced chili condiment on the side
Recipe- food six
Ingredients :
250g- Rice flour
30g- Conrstarch
1 teaspoon- Salt
3 cups- Water
30g- Cornflour
2 tablespoons- Cooking oil
Topping -
60g- Minced dried shrimps
1 tablespoon- Cornstarch
2 tablespoons- Spring onions, chopped
Condiment -
1/4 cup- Sweetened soy sauce
2 tablespoons- Sesame paste
2 teaspoons- Hoi Sin sauce
1 tablespoon- Sesame oil
Method :
· Sift the rice flour into a mixing bowl.
· Pour in the water and mix well.
· Set aside to soak for 30 minutes.
· Sift the cornstarch, cornflour and the salt in another mixing bowl.
· Blend in the oil to mix into a paste.
· Return the rice flour batter and stir thoroughly with the cornflour paste.
· Filter through a fine sieve and set aside for later use.
· Mix the chopped dried shrimps, the spring onions and the cornstarch together.
· Half-fill a ricesheet cooker with water, then bring to the boil.
· Line the ricesheet rack with a damp linen cloth.
· Pour 1 scoop of the rice flour batter on to the linen.
· Sprinkle some minced dried shrimps and chopped spring onions on top.
· over, and cook for 1-2 minutes.
· Remove the linen with the rice sheet and spread on to a greased bamboo rack with the rice sheet facing down.
· Gently pull off the linen.
· Cut the rice sheet into long strips and roll each into a cylinder, then section with a pair of scissors.
· Serve hot with the condiment.
Recipe- food seven
The important part is the sauce.
For one can of bean sprouts,
mix 1/4 cup soy sauce,
1/4 cup cooking sherry,
1/2 cup water,
2 tsp cornstarch,
1 tsp Chinese five spices mix,
1 tsp crushed garlic,
and 2 tsp crystallized ginger.
The crystallized ginger contains the sugar the sauce needs. This will all disperse nicely in the liquid with a little time and stirring. After you have sauteed the mushrooms (and the chicken if using raw chicken), pour in the sauce and stir until thickened. Then add cooked chicken, allow to heat, and last of all put in the bean sprouts and stir. The bean sprouts do not have to be cooked, and a little crunch is part of their mystique. When hot, serve over steamed rice.
Modifications are obvious and encouraged. For a spicy dish, use some chili oil, or sprinkle with dried red chiles. Try additional vegetables, such as chopped onion, snow peas, sliced water chestnuts, spinach or even green peas. Beef or shrimp can be used instead of chicken.
Research- Famous Food Recommendation
House of Mirrors (Thean Chun) - Caramel Custard & Ipoh Kuey Teow
The creme caramel here is to die for and if you get there any later than the normal lunch hours, most often they would have sold out. The Ipoh Kuey Teow here is pretty good too and is one of the better places to savour this if you're there for lunch. If you so choose to have Ipoh Kuey Teow for dinner, then there are a couple more places that are equally good if not better to choose from. However, these other shops only open for dinner and are located in Ipoh New Town,.....................
http://www.journeymalaysia.com/MC_ipohfood.htm
On a trip to Penang, I wanted to put to test how good the Char Kuey Teow at Lorong Selamat was. The only way I could think of putting it to the ultimate test was to have several plates of Char Kuey Teow before hitting Lorong Selamat. If it was really that good, I would still be able to eat it. The day started with a good plate of Char Kuey Teow at Union Street (Yong Sing coffee shop), then .........
http://www.lrserver.com/ckt/content/view/174/0/
Today I am going to bring you to the most famous Chee Cheong Fun in Ipoh. For your information, I come from Ipoh and I was staying in Pasir Pinji last time. From knowing from background, trust me that I will only bring you the best in Ipoh............
http://www.bestfoodnetwork.com/tags/chee-cheong-fun
Who wants some Ngah Choi Kai(Bean sprouts chicken)? BSC stirs much 'eating passion' and 'stomach growls' whenever I'm anywhere close to Ipoh. If your stomach is lucky enough to follow you there, try the more famous shop at Old Wong's or the more relaxed at Onn Kee's. Little separates the taste and quality of the bean sprouts chicken between them two. But they are still fighting for who's better......
http://www.friedchillies.com/fc/more.php?id=1540_0_1_0
The creme caramel here is to die for and if you get there any later than the normal lunch hours, most often they would have sold out. The Ipoh Kuey Teow here is pretty good too and is one of the better places to savour this if you're there for lunch. If you so choose to have Ipoh Kuey Teow for dinner, then there are a couple more places that are equally good if not better to choose from. However, these other shops only open for dinner and are located in Ipoh New Town,.....................
http://www.journeymalaysia.com/MC_ipohfood.htm
On a trip to Penang, I wanted to put to test how good the Char Kuey Teow at Lorong Selamat was. The only way I could think of putting it to the ultimate test was to have several plates of Char Kuey Teow before hitting Lorong Selamat. If it was really that good, I would still be able to eat it. The day started with a good plate of Char Kuey Teow at Union Street (Yong Sing coffee shop), then .........
http://www.lrserver.com/ckt/content/view/174/0/
Today I am going to bring you to the most famous Chee Cheong Fun in Ipoh. For your information, I come from Ipoh and I was staying in Pasir Pinji last time. From knowing from background, trust me that I will only bring you the best in Ipoh............
http://www.bestfoodnetwork.com/tags/chee-cheong-fun
Who wants some Ngah Choi Kai(Bean sprouts chicken)? BSC stirs much 'eating passion' and 'stomach growls' whenever I'm anywhere close to Ipoh. If your stomach is lucky enough to follow you there, try the more famous shop at Old Wong's or the more relaxed at Onn Kee's. Little separates the taste and quality of the bean sprouts chicken between them two. But they are still fighting for who's better......
http://www.friedchillies.com/fc/more.php?id=1540_0_1_0
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