CURRY!!! *yum yum*

Hey yo... what's up everyone!!! Today is the first day of FEBRUARY...

Hmm.. let's start the first day of February with some delicious and tasty CURRIES :)

Curries owe their deep flavour to curry paste, made from a blend of pounded herbs, spices and seasonings, there are endless types of curry pastes, often with a long list of ingredients. 

1. Beef curry

 Beef is a great starting point for a deliciously good curry, make them as you would a traditional beef casserole or use a slow cooker or pressure cooker.

 

2. Mutton curry  

A dish from Delhi region. It can be served with some rice, pakoras or samosas and a nice crispy salad.

 

3. Chicken curry

There are many variations of chicken curry in Malaysia: Indian, Malay, Chinese, Nyonya, but chicken curry with potatoes is possibly the most common chicken curry in Malaysia. Everywhere you go where curries are served, you will probably find this type of chicken curry.

 

4. Fish curry

Fish head curry, a dish where the head of an Ikan Merah ( red snapper, literally"red fish"),is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and brinjals usually served with either rice or bread.

 

5. Vegetable curry

Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal. Cabbage, long beans, eggplant, okra, potato, lontong and 'tao pok' are the basic ingredients of the vegetable curry.

*That's all for today. I highly recommend a restaurant, Kanna Curry House which is located at Petaling Jaya.

Roti Oh Roti :)

BANG! ROTI SATU.. ROTI DUA.. ROTI TIGA.. 

HELLO GUYS AND GURLS!!  Today I'm going to talk about "ROTIs" that are cater in "Malaysia Mamak Stall"... soooo... ANY BREAD LOVERS HERE?? :)


1.Roti Canai

                   Roti canai (pronunciation tʃanai) or roti cane (pronunciation tʃane) is a type of Indian-influenced flatbread found in Malaysia. The dish is composed of dough containing copious amounts of fat, egg, flour and water. 
                   
                   The form of fat used is usually ghee (clarified butter). Some people add sweetened condensed milk to the mix. The entire mixture is kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.

2.Roti Telur

Roti Telur is similar to roti canai but it contains egg in the bread...

> try dipping Roti telur into "kuah dal"... it's deeeeeeeeeeeeeeeeeeeeeeeelicious :)

3.Roti Tisu

> Roti tisu (tissue bread), a paper-thin and flaky roti. Also called roomali roti, from roomal (Hindi, meaning handkerchief). ps. contains a lot of sugar :) 

4.Roti Sardin

there are two types of "roti sardin"... roti gulung sardin and a flat roti sardin 

                                          Roti Sardin

                                          Roti Gulung Sardin

> Roti sardin, stuffed with sardine and sometimes mixed with ketchup or sambal, similar to murtabak.

5.Roti Boom

> Roti boom (bomb bread), a smaller but thicker roti, usually round in shape. 

6.Roti Sayur

> Roti sayur, Another vegetarian version where different kinds of vegetables (usually spinach) are stuffed inside the roti.



That's all for today :) For those who have not tried these breads before,... what are you waiting for? :D go try it now!! ;) xx

Char Kuey Teow ! *yummy*

                                 Hey guys ! Today I'm going to talk about Char Kway Teow !!!

             Char kway teow  is a transliteration of the Chinese characters 炒粿條, pronounced chhá-kóe-tiâu known as Hokkien. The word kóe-tiâu literally meaning "ricecake strips" generally refers to flat rice noodles, which are the usual ingredient in West Malaysia and Singapore. In East Malaysia, on the other hand, actual sliced ricecake strips are used to make this dish.

     

 

            In popular transliterations, there is no fixed way of spelling chhá-kóe-tiâu, and many variants can be found for example "char kueh teow", "char kueh tiao" .....  The dish was typically prepared at hawker stalls.

 

 

 

            Char kway teow is stir-fried  over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives.

 

          The dish is commonly stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients.

 

     Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate.

 

 

CHAR KWAY TEOW




Let me show you guy some pictures of the ingredient :)

 

Fresh prawn

 

 

deshelled cockles



fishcake




dark soy sauce



beam sprouts

.............



Here is the end of the Char kuey teow story ! :)

食べる

MS HUNGER IS HERE!!! 

Let me introduce myself,

I m the leader of this HUNGER FAMILY... 

OH!! FOOD!! I NEED IT NOW!!! 

Today, Ms Hunger is going to talk about DIM SUM!!!

Dim Sum a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates.

Eating dim sum at a restaurant is usually known in Cantonese as going to "drink tea" (yum cha), as tea is typically served with dim sum.

 

Dumplings

• Dumplings  are made of ingredients wrapped in a translucent rice flour or wheat starch skin.
• There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage.

Har Gow

• A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.

Siu Mai 

• Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.

Bau

• Baked or steamed, these fluffy buns made from wheat flour are filled with food items ranging from meat to vegetables to sweet bean pastes.

Mantou

• plain steamed bun like cha siu baau without filling stuff. (ps: Mr Hunger loves this so much~~)

Lotus Leaf Rice ( Lo Mai Gai )

• Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and meat (usually pork and chicken). 
• These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming.

Rolls

• Spring roll is a roll consisting of various types of vegetables — such as sliced carrot, cabbage, mushroom and wood ear fungus and sometimes meat are rolled inside a thin flour skin and deep fried.

• Rice noodle rolls are wide rice noodles that are steamed and then rolled. They are often filled with different types of meats or vegetables inside but can be served without any filling.

 

Lastly,

 Ms Hunger highly recommend a dim sum restaurant, Kedai Kopi Makan Seong Ki, which located at Taman Connaught, Cheras, Kuala Lumpur....

  

*ps: Ms Hunger used to have breakfast there once a month o~~~ 

Ho Chiak!

Hey guys. First of all, this blog is for our Pendidikan Sivik folio, and... we're not sure if we're supposed to do it informally, but we'll just take the risk and do it informally. Because, isn't it boring just copying from Wikipedia and other sites?

So, well. Let's have a Rojak talk.

It's only available in South East Asia. Well, you don't usually see Europeans eating this right? Rojak, is basically "mixture" in Malay. Where can you get it in Malaysia? Easy. Just go to your nearest mamak and order like a typical Malaysian.

"Macha, rojak satu!"

It's best eaten when the weather's hot, SYOK MAH! And in Malaysia, it's summer 365 days a year. Perfect. 

Now, first we have the Indian Rojak or Mamak Rojak, also known as Pasembor.

credits : http://thehalalfoodblog.blogspot.com/2012/12/makan-vs-makan-indian-rojak.html

It contains fried dough fritters, bean curds, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber, topped with a sweet thick, spicy peanut sauce.

Definitely not suitable for people who are allergic to nuts. 

Next, we have the Fruit Rojak! 

credits : http://jafblog1.blogspot.com/2011/03/fruit-rojak-stadium-in-ipoh.html

This is actually one of my favourite street food in Malaysia. 

It's not called a Fruit Rojak if it's not filled with fruits. But, what fruits are there?

Cucumer, pineapple, mangoes, sengkuang, bean sprouts, deep fried tofu, youtiao (cut-up Chinese style fritters) and sengkuang. Topped with a mix of water, belacan, sugar, chili and lime juice. Some vendors will even use har kao (shrimp paste).

If you don't fancy sour fruits, like me, it's alright. You can just ask them to not put pineapples or mangoes in it. Might as well tell them to not put those instead of you wasting it and throwing it into the rubbish bin, right?

Penang Rojak is also very similar to Fruit Rojak, but adds jambu air, honey, guava, squid fritters to the mixture. 

Every state in Malaysia has its own way of making them. But you have to admit, Penang Rojaks are the best ones in Malaysia. 

Well, we will see you again next time. Stay tuned for more updates on... Ice Kacang, also known as ABC!

*RojakDaily's closing theme song*

SAWADEEKA

To be frank, I do not have the slightest idea on what to post. *brainstorming*  I was told to keep it informal but I have a feeling I'm gonna do this formally. HAHAHA. I'm t-r-y-i-n-g not to. Its almost 12 and my tummy is grumbling like crazy. Oh btw I had Swedish meatballs with lingonberry sauce for dinner. Sheer delicious-ness. I know I know, you must be thinking why am I not advertising Malaysia food. I can be sure that Idea's meatballs would not and will not win over our Malaysia's Ramly Burger. Its very meaty. There's a shop near by my house that sells Ramly burgers at night. My dad would alway ta-pau for me after my late night tuition. Maybe I should consume Herbalife. HAHAHA. I might be able to slim down after taking in so many calories every Friday night. Oh, my Civics teacher is a Herbalife distributor. Whenever I see my teacher, the first thing that comes across my mind is HERBALIFE. And then I tend to whisper softly to my friends "Herbalife. Herbalife" and they will always give me a kind of "WHAT" expression.

I crave for OH JIAN right now. I'm pretty sure some of you all do not know whats oh jian. I suppose its in hakka or hokkien. Its actually just fried oyster. Corn starch + egg + chilli + fresh oyster.Usually you'll find this everywhere. BUT the most prominent one is at GURNEY DRIVE in Penang. You'll find foreigners queuing up just for a plate of OH JIAN. The prices are ranging from rm6 - rm12. Its worth the price. Every single bite you take, you'll feel the juices from the oysters oozing out and spread entirely in your mouth. To those who have a thing, a real thing for seafood. Please do not hesitate to try. You'll want more but make sure you have a thick wallet before you go. Its a half and hour walk to Gurney Drive from Gurney Hotel. Take a cab or drive a vehicle if you're reluctant to get up and exercise. I see people cycling there too. HEH. Sorry bout the picture resolution.

And so the conclusion is this is one of the must try dish in Penang, Malaysia. I don't think you'll find this else where tastier than this. ;)