2/6/2014 | GUESS WHAT

Happy weekend guys, the time now is 12.50 a.m. and I am writing this blog, 
JUST FOR YOU! ((Touched? :P


Something really, really, REAR-LY traditional is what I am going to introduce to you guys today *WINK*

Let me give you some hints: 

• Dragon Boat Festival?
• Bamboo Leaf?
• Glutinous Rice plus a lot of other stuffs?

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... YES, it is the famous BAMBOO LEAF DUMPLING or in Chinese we called it as ZONGZI (粽子).

Nah, the appearance of the ZONGZI, :)

Not forgetting, the Dragon Boat Festival is just around the corner so quick, make you and your family Zongzi! 
*Gentle Reminder: It falls on 2th of June this year, ok ;)*

Back to the topic of this bamboo leaf dumplings, they originated from China and were made for commerating the death of Qu Yuan that drowned himself in the MiLuo river after penning the Lament for Ying. According to the legend, packets of rice were thrown into the sea to prevent the fish from eating Qu Yuan body. :(

The fillings of the zongzi varies according to one's preference, there are:

1. Red bean paste
2. Char Siew (Chinese barbecued pork)
3. Salted duck eggs
4. Salted pork fat
5. Chinese sausages......... AND MANY MORE!

So today since we lived in Malaysia where the Malays, Chinese and Indian live together harmonically, I gonna share with you all one recipe of Zongzi which is edible no matter what race you are! :D

*CLAPS*

Here is the recipe of the RED BEAN PASTE BAMBOO LEAF DUMPLING, phewwwww, the name is so long! x_x

To kick start you must have all the ingredients ready. The ingredients are as follow:

• 1kg of glutinous rice, soaked overnight and drained ✔ 
• 400g of red beans, soaked overnight ✔ 
• 250g sugar (adjust to your preference, but have to be sweeter because after boiling they will loose some of their sweetness (; ) ✔ 
• 4 tbsp of Lye water (salty water) ✔ 
• 50 pieces of bamboo leaves ✔ 
• Sufficient grass or rafia strands on a strong hook ✔ 

Yield: 20-25 dumplings
Cooking time: Haha, very LONG 

Okay, lets start with the red bean paste. After soaking overnight, cook the beans either by steaming or boiling until soft. Preferably by steaming although it took longer time. Add in sugar, mix well and put aside.

Basically the sweet red bean paste looks like this! ;)

Next, mix the soaked, drained glutinous rice with lye water until the rice turns yellowish. 

Glutinous rice mixed well with Lye water

Now, we will start with the tough part ----> WRAPPING. 

Wrapping a good zongzi is NOT an easy job unfortunately. But never mind, I will teach you step by step, ok ;)

Shape the bamboo leaf into a cone

Put a tbsp of glutinous rice

Add 2 tbsp of red bean paste

Cover with 2 tbsp of glutinous rice

Next, place all the Zongzi in a big pot filled with water. Steam for 2 to 3 hours for best texture!

Ready to steam !!!

After steaming, hang to dry around half an hour.

Eat while it is HOT !!

Friendly tip: You can serve it in many ways, with honey, gula melaka syrup, kaya, etc... ♪ ♫ ♩ ♬ 

ⓈⓀⒾⓃⓃⓎ ⓂⒶⓇⒾⓄ

✘◕✘◕.

A must-try breakfast | Everyone loves this

Here comes Qt-Mario again. This time with a famous Chinese icon.

When people talk about Chinese food,

the first thing comes in mind would be- Bak Kut Teh.

It's common i know. 

Today, Qt is not going to introduce you Bak Kut Teh. 

BUT!

The most important side dish, YOU CHA KUEH!

You Cha Kueh, also known as You Tiao, is like a Chinese style of fried bread stick or doughnut.  Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten at breakfast as an accompaniment for soy milk or rice congee.

Before everything, you need ingredients.

Ingredient A:
1/4 tsp instant yeast
1 tsp sugar
1 tsp flour
1 tbsp warm water

Ingredient B:
250ml warm water
1 tsp bicarbonate of soda
3/4 tsp alum powder
3/4 tsp ammonia powder
1 tsp salt

300 gm flour

oil for deep frying

After you prepare all those above, you should start making your own You Cha Kueh!

1. Mix ingredient A and leave for few mins for the yeast to react.
2. Mix ingredient B . 
3. Make a well in the flour, pour B and A into it. Mix well. 
4. Leave to rise for 2 hours. 
5. Transfer to a floured board and stretch it long and about 3" width. 
6. Heat a wok with oil to 250 C. Cut the dough as think as your finger . Place one strip on top of each other. Stretch a little and dip into the hot oil. 
7. Let it golden brown on both side. Drain the oil.
8. Eat with kaya or condense milk or Soy milk!

If you think all those steps above it's too troublesome: Qt strongly suggest you to just buy a few sticks from the stall! Some You Cha Kueh outside is real nice!

If you want to know those taste guaranteed ones,

find us! 

We won't mind to share!

So here are some photos.

Skillful hawker :)

FRY FRY FRY! 

Yum yum!

okay i guess this is all. Don't miss Qt too much. Qt will be back! <3

xoxo

Koreans called it Mandu | We called it Dumplings

Hey guys! I'm pretty sure that your doubts are as follows:-

• Where can I get Chinese cooking recipes to cook for my family?

• I want to try out some traditional Chinese food. How?

• Where can I learn to cook Chinese food?

• Where can I find everything about Chinese cooking?

But no worries because today I am going to introduce one of the Chinese New Year's feast and it is the so called ''Dumpling''

So.. this is what people normally do during CNY...


Wrap Dumplings and Watch the New Year’s Eve Countdown on TV:


In mainland China, nearly all families sit around the dinner table and wrap dumplings while watching the CCTV New Year’s Gala (春节联欢晚会), a New Year’s Eve countdown variety show on CCTV. From the oldest to the youngest family member, each person participates.
Dumplings with a variety of fillings, including meat, fish, and vegetables, are wrapped into the shape of ancient Chinese silver and gold ingots, which symbolize wealth. A gold coin is wrapped inside one dumpling. Similar to a Mardi Gras king cake in which a plastic baby is hidden in one slice, the person who gets the dumpling with the coin inside is said to have good luck for the coming year. The dumplings are traditionally eaten at midnight and throughout the two-week holiday.


Well, that's the introduction of it. And the recipes of making a dumpling are as follows :-

What You'll Need

• 2 1/2 - 3   pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 3   cups water
• 1   medium onion, cut into wedges
• 3/4  teaspoon salt
• 1/2  teaspoon dried sage or marjoram, crushed
• 1/4  teaspoon black pepper
• 1   bay leaf
• 1   cup sliced celery (2 stalks)
• 1   cup thinly sliced carrots (2 medium)
• 1   cup sliced fresh mushrooms
• 1   recipe Dumplings
• 1/2  cup cold water
• 1/4  cup all-purpose flour

Dumplings

• 1   cup all-purpose flour
• 1   teaspoon baking powder
• 1/2  teaspoon salt
• 2   tablespoons shortening
• 1/2  cup buttermilk

Step By Step

1

Skin chicken. In a 4-quart Dutch oven combine chicken, the 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables.

2

Meanwhile, prepare Dumplings. Spoon dumpling batter into six mounds on top of the chicken. (Do not spoon batter into the liquid.) Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With a slotted spoon transfer chicken, dumplings, and vegetables to a serving platter; keep warm.

3

For gravy, pour 2 cups cooking liquid into a large measuring cup. Skim fat from liquid; discard fat. Pour liquid into the Dutch oven. Stir the 1/2 cup cold water into the flour; stir into the liquid in Dutch oven. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken, vegetables, and dumplings.

Dumplings

1. In a medium bowl combine flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened.

Hint: It helps to dip your spoon into the liquid first to prevent the dough from sticking to the spoon. Then dip your spoon into the dumpling mixture scooping up a rounded spoonful of dough.

Comfort food, peasant food or even "cheap eats,"--call them whatever you like. Once your family has tasted these light-as-a-cloud toppers to your stews and soups, they'll be glad you know how to make dumplings.

Sick of ice creams? | Here comes ABC!

BEST DESSERT YOU CAN EVER TASTE IN LIFE!!!!

                                                                                                                                                                       In Malaysia ,there is this dessert that none of us dislike it . For a hot weather in Malaysia , it is suitable to eat anytime we want .It is our Malaysia identity ,the mixed colour of it is just like each  and everyone of us .So today ,i am going to introduce you local and over seas food lovers that is checking out our blog right now our famous Ice Kacang ,also well known as ABC (Air batu campur) 

                             this is our famous ice kacang 

          Ice kacang is basically shaved ice shaved by ice shaving machine .In the olden days ,people are require to shave the ice by turning a wheel of the ice shaving machine .But now the 21st century ,technology has improved and machine will shave the ice .

        Well after the ice is shaved .Malaysian basically make it look like a mountain . After that ,here comes our mouth watering part ,all kind of ingredients are being put on the top of it such as , cincau ,peanut ,corn , red bean ,and for the topping will be brown sugar syrup and rose flavoured syrup .
   
        After improvising for industrial purpose ,people now put on fruit slices like lychee ,longan ,jelly and many more . Some even put ice cream .After all ,either the classic ice kacang or our new and special ice kacang .we ,all Malaysian still love it . The combination of it was like match make from heaven . One mouth full of it and you feel like flying .And yes ,it is that marvelous that you cannot resist to eat more !! 

       Here is more picture to seduce your taste bud ! 


                                                           

                                                                    ice kacang with ice cream topping 

                                       ice kacang with mango and durian flavouring syrup 


                     Well .here are some places that show road to food heaven .the famous ice kacang in Penang will be at kek seng cafe ,you can look up on the below link 

http://www.tripadvisor.com.my/ShowUserReviews-g298303-d1159763-r120945031-Kek_Seng_Cafe-Georgetown_Penang_Island_Penan.html


    And the one famous in KL 

http://www.tummy-rumble.com/2010/01/fei-zai-long-za-xue-dang-one-of-best.html


Enjoy your weekend peeps.peace out !



    

Care for a drink? | Air Bandung !

With 365 days of sun and humidity, everything from Nescafe, teh ais (milk tea), fresh fruit juice, carbonated drinks are usually served on ice. However, there is one all time favourite drink that any home in Malaysia has to have, chilled in a bottle ready to serve on a hot sunny day. When you go to a stall, apart from plain water, the next cheapest drink to order will be air sirap. You can’t go wrong with this drink when you place an order. It goes well with everything. If you order a plate of nasi lemak, chicken rice, satay, economic rice, char kuey teow, char siew, bak kut teh, sup kambing… the best addition to your meal will be air sirap.
 

Preparation & Cooking time: 10 minutes
Storage: 1 month in fridge.

Ingredients:

- 1 kg sugar
- 1 liter of water
- 1 cinnamon stick
- 1 – 2 pandan leaf
- ½ tbsp of rose colouring

Method
1. Put all the ingredients into a pot and let the sugar dissolve. Leave to boiling point.
2. Turn of the heat and let it cool.
3. Once cooled, take about 2 – 3 tbsp of the concentrate to 1 tall glass of water and top off with ice.

Tip: Make a batch and chill it in the fridge. Great to drink straight from the fridge!

Peace Out! xoxo (:

Malaysia's style BBQ | Swag SATAY

           
         Its a brand new week ,so its time to introduce a new Malay culture food for all of you food lovers !

                                                       The most common traditional chicken satay

                         
                 This is satay,also spell sate .In English ,we called it as skewed grilled meat .It is serve with peanut sauce and come with onion to enhance the flavour and cucumber to cool down individual after consuming the heaty grilled meat . For most of the Malaysian , we love to eat with sticky rice also known as pulut .


                                 

Mutton satay served with sticky rice 

Beef satay served with wrapped sticky rice ,cucumber and onion 

              For Malays , satay is often served during open house , marriage dinner , Hari Raya Aidilfitri and other special occasion .Satay can be sell all over Malaysia .One bite of the marinated grilled meat and can make you go crazy and addicted to it . I sincerely advised all the food lover especially satay lover to drink more water after a meal of satay . :)

             And now for the grand finale of this post is the location of the renowned Kajang satay ! It is located at the rest house (R & R Awan Besar ) along Kesas highway .Its call the sate Kajang of Hj Samuri.It is always crowded with people during the weekends especially the Ramadhan month .Many Malaysian would travel there just to have a meal of delicious satay !

Snack Time | Keropok Lekor !

Hey guys! So i am going to introduce you the famous local food, KEROPOK LEKOR! For your information, there are three different ways to eat the Keropok! (:

First of all, the boiled long chewy ones! This gives it a fishier flavor but tastes as good as the crispy ones according to some people.

For keropok lekor you can eat it in two ways, it can be eaten either when it is steamed or deep fried, both give different taste. Sometime the boiled one will have fishy smell when they are no longer hot. If you don’t really like the smell, then better to eat it deep fried which is the second types of keropok. The picture below shows that the keropok lekor after deep fried.

While the thin crispy are called Keropok Keping, means slice. The Keropok Keping is also made up of larger tube-shaped keropok being and it will be cut into thin slices. After that, it will be dry in the sun thoroughly, then deep-fry in hot oil before eating.
 (I personally love this very much! (: )

Now, go get your pen and notebook for the recipe! (; alright here we go!

Ingredients

# 1/2 kg fish (ikan parang or ikan kembong)

# 200g sago flour

# Salt to taste

# 50ml water

# Some ice-cubes

Method

-Clean the fish and remove its intestines.

-Chop off its head and tail, leaving the body intact.

-Carefully, scrape off the fish meat; discard the bones.

-Pound, chop or mince the meat finely, adding salt to taste.

-Add some ice cubes and continue mincing the fish meat.

-Add sago flour and water. Stir the mixture until it becomes a soft dough.

-Roll the dough into a cylindrical shape. Make it like a sausage size.

-Boil a potful of water. Drop the keropok lekor into the boiling water.

-Wait for it to float and remove with a slotted spoon. Set aside to cool.

-Then deep-fry in hot oil.

Andddddddd, if you wish to eat with Chili Sauce, don't worry, here's the recipe!

Ingredients

500gm of chilli boh

250gm of white sugar

100gm of asam jawa

2 pieces of gula kerek or gula Melaka

5 cups of water

Method

-Mix all the ingredients in a bowl and cook in a pan until the sauce boils.

-Let it cool down before serving with keropok lekor or keropok keping.

Have a nice snack! All hail Mario!

xoxo (:

Friday's Special | TGIF!

"Qt-mario (one of the marios) loves the nasi lemak from Damansara Utama."

[You might be saying so what? but. let me tell you this: SHARING IS CARING. and we live to eat, don't we?]

so, what's so special about that particular nasi lemak?

according to Qt-mario, that nasi lemak's fried chicken is really good. let me repeat myself- REALLY GOOD.

Which restaurant?
*drumrolls*
the VILLAGE PARK RESTAURANT!
Where?
i guess google comes in here..? :)

Okay. photo of the heaven food.

Qt's favourite ♡

alright. that should be it. Enjoy the weekend and MUST GIVE THIS A TRY if you are around the restaurant.


xoxo

Malaysians' all time favourite | Icon of Malaysia

some of the necessary ingredient for nasi lemak 

nasi lemak with cuttlefish in chili 

one of the authentic nasi lemak that consist of fried chicken 

                  Nasi lemak is one of  our  Malaysian identity . It is an authentic dish that all Malaysian love,regardless our multiracial and age of the locals . Nasi lemak is also the locals favourite dish,it used to be Malay breakfast  dish but now it is treated as an anytime meal .

                 Nasi lemak is a dish that the rice are cook with coconut milk and come with various side dishes such as cucumber slices,hard boiled egg,anchovies,'sambal' and roasted peanuts. It is a Malay culture dish that has exist since the 90's .
 
               Nasi lemak was originally sold in banana leaves in the olden days .As for now ,some of the elders still sell their nasi lemak in banana leaves that will enhance the flavour of the dish . On the other hand ,Nasi lemak has been modernise and only wrapped in economic wrapping papers. Restaurant serve nasi lemak on dishes , and the types of side dishes has increase over the year.For example.'sambal' cuttlefish,'sambal' prawn , 'sambal' cockles , rendang beef,rendang chicken and many more.

               Nasi lemak is a renowned dish that can be found over seas. This dish has attract many tourists to travel to our country just to try out our most traditional Nasi lemak .This has aid to increase our country economy a lot . Nasi lemak is a spicy dish that will trigger your taste bud full of excitement ,the aroma and spiciness that makes one cant get enough of the dish .The first mouth of it was always taste like heaven . The fragrant smell of coconut cream that absorb by the rice. The combination of sambal and the rice was just the perfect match .
         
              We,Malaysian ,cannot live without Nasi lemak ! :)

Introduction | Do you want anyone's number below?

Hi guys, this is group Super Fat Marios! And here's to introduce our group member! (:

-Tiang Min Min ( Leader )
-Ten Zcher Yi
-Ong Shi Yean
-Tee Jul Jin
-Ang Pei Qin
-Soon Hui Shan
-Jonathan Ong Shern Wei
-Lum Yuan Yao
-Chan Zhi Yang

Stay tune for more secrets on how Marios gain weight! (;