Malaysia Street Food: Otak-otak (鲤鱼包）and Chendol

my home made Vietnamese Spring Roll for my guest, during the christmas party

Thanks to Heather as my cooking coach:)
This is called Otak-otak
(Fish Mousse Grilled on a Banana Leaf)
To learn more about otak-otak, click HERE
Otak-otak recipe from web, click HERE
i m not a typical Otak-otak fan but i don't reject if some one treat me or approach me to buy.
A nyoya aunty approach me today while we were having lunch in one of the local cafe in Burmah Road, Penang about this, her home made otak-otak. One piece cost RM2.50.

Chendol is so much a delightful dessert u should never missed if u visit South East Asia, particularly Malaysia and Singapore. Being in a all year long big sunshine state, Malaysian always favor ice shaved dessert top with lots of sweetern milk, coconut milk or palm sugar. We purposely went for this Chendol food advanture today afternoon after completed our lunch (where i hv my otak-otak). Guess i didnt "visited" this stall for the past 10 years!!

Red jag is red bean, white jag is coconut milk, green jag is full of Chendol

The worker busy shaving the ice (刨冰)from the ice shaving machine

Then the shaved ice is scoop into the bowl, top with chendol, red bean, palm sugar and coconut milk. Here u go! i bet u will never go wrong with this dessert when u r under the hot sun in Malaysia!

Look at my awful look when conquering a bowl of chendol in my hand! Despite the keep growing big tummy, we basically can't resist good street food in Malaysia, m i rite!?

This is a real live street food scenario where vendors selling food at street or roadside, while food lover buy and enjoy the food just right beside the stall by standing (as no table or chair is provided)

i found a pretty detailed Chendol recipe HERE. If u miss your chendol while u r in oversea, tell me if this recipe really works for u!

请你吃肉骨茶（Bak Kut Teh)

今天和妹妹一家及妈妈约好去品尝肉骨茶，妹妹说要请客！我觉得身为大马华裔，一定要向我的海外读者介绍这一道具大马华人的代表性美食。 在美国旅居时也尝试煮， 因为带了肉骨茶包料过去。味道还可以。

这一锅的肉骨茶，色，香，味具全，就像一品锅，有好多好多的料啊！

From Wikipedia about Bak Kut Teh:
肉骨茶（閩南語白話字拼音：bah-kut-tê） 是一種流行於東南亞的馬來西亞和新加坡一帶的食品，是以肉與骨配合中藥煲成的湯，並沒有茶葉或茶的成份，但是由於食用時多會泡茶解湯肉的肥膩，所以一般都習稱肉骨茶。其中，以巴生肉骨茶最為著名。
肉骨茶雖名為茶，但實為混合中藥、香料（包括八角茴香、桂香、丁香、大蒜）及肉排熬制多個小時的濃湯。在馬來西亞的一些小鎮的餐館會加入海參和鮑魚一起熬制。
肉骨茶通常伴白飯或以油條蘸湯來吃。以醬油、碎紅椒和蒜蓉一起調味。 各類中國清茶（馬來西亞的巴生河流域地區以鐡觀音最為流行）通常會隨湯奉上，相信可以清走豬肉的油膩。在馬來西亞，肉骨茶是一道典型的早點菜式。

顺道介绍我的妹妹和妈妈。

妈妈今年63了，保养还不赖。

冬至节吃汤圆

根据维基百科，自由的百科全书诠释“冬至节”：

• 冬至是农历的二十四节气之一。这一天北半球黑夜最长，白昼最短。俗称“冬节”、“长至节”、“亚岁”等
• 目前澳門是華人社會唯一以冬至作公眾假期的地區
• 在中国北方有冬至日吃饺子的习俗，南方某些地方有冬至日吃湯圓的習俗，傳說在漢朝的醫聖張仲景體念家鄉鄉民在寒冬中工作的辛苦，在冬至那天利用羊肉等祛寒的藥材包在麵皮中，作成耳朵的樣子，給鄉民們治病補身，這個藥方的名字叫作「祛寒嬌耳湯」，嬌耳就是餃兒。中國南方則有吃湯圓等甜食的習俗，江浙一帶在冬至吃汤圆外，还要吃桂花酒酿，并祭祖，苏州还有桂花冬酿酒，只在此时节上市。大湯圓有餡的「粉團」是用于晚上祭祖，而無餡較小的粉圓用于早上拜神。

在台灣冬至的湯圓有紅白兩色，另有較大的湯圓，內包有芝蔴、花生、或鮮肉等內餡。今天我搓得汤圆内馅就是包有芝麻加花生，因为是老公的最爱。在美国时，总爱去华人超市购买冷冻的，由台湾进口的花生汤圆，自己负责煮糖水，糖水除了糖，还加了浓浓东南亚风味的香兰叶和嫩姜一块。（如下图所示）

我的小孩爱吃不裹内馅的汤圆，倒是喜欢在汤圆上洒炒好的花生芝麻，一粒一粒沾着吃。这种吃法比较象我们大马的“芝麻粟”，通常是路边的小贩在兜售，是道地的大马小吃。

小孩吃了汤圆，象征又长大了一岁。我愿我的小孩们，快乐，健康的成长， 那我就可以养尊处优了，哈哈：）

Merry Christmas 2008

i wish all my friends and reader Merry Christmas and Happy New Year.

Look Forward for a better year in 2009!

From Iron Point to BaysWater

Today, Dec 15th 2008,

my blog has officialy change its title from Iron Point Snapshot to BaysWater Snapshot.

No doubts i hv mix feeling to leave behind Iron Point, However i somehow has no choice! BaysWater (My real home in Malaysia) featuring and reflecting the real life of mine in my home country located in Penang Island, Malaysia.

The return visit to Iron Point, Folsom is unknown as of now. I hv no feasibility when i could cuddle every panoramic and nolstagic memory, so does the attached feeling on Iron Point again.

This is the sweet moment in my life, i shall never forget it and keep the sweet feeling lasting. The kids look forward to go back again some how. Iron Point, has always become their "word of Mouth" whenever they make comparison against Malaysia and USA. Funny rite!

Taiwanese Food in Penang, Malaysia

Wanna introduce a local Taiwanese food chain in Northen Malaysia, especially Penang Island and Prai mainland--> 600cc Taiwanese Food.

The shop is own by a Taiwanese lady who has been residing in Malaysiafor more than 10 years. She is currently having about 6 chains around Penang island and Prai area, serving authentic Taiwanese recipe food and drinks.

menu including: 雪花，甜不辣

Does it looks tempting?

we ordered: 炸酱面，卤肉饭

牛肉面

Traditional Taiwan Style Beef stew

i hv one quite good recipe to share here.

卤肉饭

William's favorite, especially the 卤蛋

Taiwanese good friend Shu Chun淑君's husband has a good hand in prepare this authentic taiwanese dish..He used to cook several times and i had the chance to taste it. By far, he cooks among the best mince meat rice (卤肉饭）i ever tasted b4. 5 STAR granted to you, Brian:)

Taiwanese style bubble Milk tea with pearl

台式泡沫珍珠奶茶

This is my favorite! i remember i bought this milk tea @ GreatMall, San Jose, at USD3. Ironically, i like the milk tea only and not the black pearl in it!

Lake side Park in Penang Island, Malaysia

Benjamin enjoyed feeding the duck with bread cumbs.

This is a man-made lake in Penang Island.

The scenery. Harmony and lovely blue-sky all year long...my lovely country

Hello everyone! this is my latest posting taken today afternoon! Pls comment:)

Benjamin was so fascinated by the colourful playground!

Malaysian Street Food Introduction: Grilled/BBQ Chicken Wing (With charcoal) 碳烧鸡翼
this is a typical BBQ chicken wing stall u may found in most of the hawker foodcourt in Malaysia. The chicken wing (they do sell drumstick as well) will be marinated in their secret sauce 24 hours prior to BBQ with charcoal. Chicken wing is selling at RM1.80 (approx 50 cent USD)per piece, serve with hot and sweet dipping sauce.

鸡肉串沙爹

Do u find this BBQ chicken skewer familiar?

it is called SATAY in Malay language (Malaysian National Language). It is the most famous local food in Malaysia and South East Asian countries like Thailand and Indonesia particularly. BBQ chicken skewer dip with sweet and hot peanut sauce!! oh my God! it is gonna kill you...To learn more about Satay, here u go!

尤鱼空心菜

Cuttle Fish with kangkong leaf (空心菜), spread with hoisin sauce and ground peanut. The combination of sweet hoisin sauce and crispy cuttle fish is such a perfect match and serve as one of the most delightful supper choice for Malaysian.

Stay tune for more Malaysian local food in my next post! See u!

Malaysian food: Nyonya Acar (Spicy Mixed Vegetable Pickle)

Today i cooked Spicy Mixed Vegetable Picke (Nyoya Acar) again. Rushing to the supermarket to get all the ingredients ready and started preparation at noon time. The dish best serve with white jasmine rice. Keep the Acar in the fridge which last for 5-7 days. Heavenly!

Acar can either serve chilled or hot (microwave for 30 seconds)

Ingredients
500g cucumber, quartered lengthwise (soft centre removed) and cut into 4cm strips
150g cabbage leaves, cut into 2.5cm squares
150g carrots, cut into 4cm strips
150g long beans, cut into 4cm strips
200g cauliflower, cut into small pieces
50g dried prawns, soaked and poundedHalved and cut into 4cm strips:
3 red chillies
3 green chilliesSlice thinly:
50g young ginger
3 cloves garlic
3 shallotsGrind:
10 fresh chillies
5 dried chillies
10 shallots
5 cloves garlic
2cm fresh turmeric root
1 tbsp sliced galingale (lengkuas)
3 candlenuts (buah keras) --i omited this one! dun know where to buy!
2cm cube toasted belacan or 1 tsp belacan powder
1 stalk lemon grass, sliced finely



Vinegar mixture:
100ml vinegar
200ml water
5 to 6 tbsp sugar
1 tsp salt
125g crushed peanut candy or 100g roasted peanuts, skinned and pounded
4 tbsp roasted sesame seedsFor scalding vegetables:
600ml water
400ml vinegar
2 tbsp salt
2 tbsp sugar


Method

1)Rub cucumber slices with 1 tbsp salt. Leave aside for one hour. Wrap in clean towel or muslin cloth and squeeze out excess liquid. Place cucumber slices on a tray and sun for two to three hours (this makes the cucumber crunchy).

2)For the other vegetables, sun them separately in trays for one to two hours.

3)Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, one type at a time: dip cucumber and cabbage in boiling mixture for two to three seconds; scald the rest of the vegetables - except chillies - for eight to 10 seconds.

Drain vegetables at once in a colander.

4)Heat oil in wok and fry the ground ingredients until fragrant and the oil begins to separate. Stir in vinegar and water. Add sugar and salt and bring to a boil, then leave to cool completely.

5)Stir in dried prawns, ginger, shallots and garlic and all the prepared vegetables.

6)Remove and store in a porcelain jar or a clean, dry glass jar. When about to serve, mix in peanuts and sesame seeds.

NoteThe acar will keep for two weeks in the fridge if peanuts have not been mixed in.



** Recipe adapted from http://kuali.com/recipe


Thanks to my 2 little food porn model:)

Seafood Alfredo Pizza (Home Made)

The kids always make noise wanna eat pizza back in Malaysia. Eating pizza is a costly deal over here, one large pizza cost Malaysia Ringgit RM32 minimumly, which, to us, is cost USD30 if u are comparing 1 to 1 exchange rate, and the so called "large" size is not as large as in US.

I decided to make the pizza dough from sctrach today. Steps is simple, add dry yeast into the flour, add water and oil/shortening, i add in one egg too. Knead 15 minutes, wait for dough to raise takes 1 hour. Flatten the raised dough on a flat surface by rolling pin, transfer the flatten dough into your baking pan (spray some oil b4 hand), and start to decorate your topping as u wish. I used Cheddar Cheese instead of Mozarrela Cheese back in Malaysia, due to the fact that, Mozarrela Cheese is damn expensive here!! a small pack of mozarrela cheese easily cost u RM14, which is not cost effective if u were to bake home made pizza at all.

kids can't wait to post in front the pizza when it is just hot from oven.
Seafood alfredo pizza...with lots of shrimp as topping!

oven temperature: 200'c, baking time: 18-20 minutes

Introduction to Malaysia/Penang street food: Curry Mee (Curry broth noodle)咖喱面

look at this yummy and delicacy Curry Noodle! the main tempting effect of this little bowl noodle comes from the creamy, rich coconut milk based broth, seasoning with lots of curry, chili and spice to make up the rich broth. The dark brown color gravy in the scoop is so-called special "curry paste". Without this special paste, the broth color is light and a bit taste-less! This high calories food normaly garnish with peppermint, shrimp, pig blood (in cube), fry tofu and bean sprout. This local delight represent a real Malaysian flavour due to the thick coconut milk essence!

Chai Kuih 菜馃(dumpling)

TThis is a type of snack food originate from the Teow Chew (潮州人) decent Chinese, the filling is usually 沙葛(sengkuang) or 韭菜。Sorry for not able to translate these 2 words in English. Dip the dumpling with sweet chili sauce.

New bicycle from USA

Has been back to Penang for 2 weeks. Looks like life has almost settled down now and we shall resume our daily life in such a tropical climate country again after away for some time. Today i decided to bring the boys for a ride on the bicycle track on roof top of Multi-Level Car park in our condominium area.

Daddy has fixed the 2 bicycle brought back from the US, kids are so excited about the 1st time riding on the roof top today! Check it out the photos, follow by some snapshot of our condominium from roof top view.

This is called Big Wheel Bike, bought from Target with a good deal price.

This is the bike track. The 2 boys are racing now!

William is racing with his brand new Mc Queen bike, got it from Toy R Us.

As usual, Benjamin always like to do posting in front the camera

BaysWater Condominium from Roof Top View. The greenery trees are the main attractiveness.

Penang Assam Laksa, a typical Malaysian Malay anad Chinese race street food that u should not missed. The stock/broth is cooked with fresh fish, with a mixture of welly blend chili paste, tamarind juice, lemon grass and shrimp paste. Garnished with fresh mints, cucumber, onion and pineapple. The stock is sweet and sour in nature, stimulating your tastebud with every scoop of the stock. I cook these dish many times before in the US, although the result is not 100% good, but i m more than happy enough to solve and cure my Assam Laksa sickness.

A Typical Hawker food stall in a hawker food centre in Penang. People hunting for food as breakfast to start up their busy life everyday here.