Curry puff

A curry puff (Malay: Karipap, Epok-epok; ) is a snack of Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack.



A common snack in Malaysia and Singapore, the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. Other common varieties include eggs, sardines, and onions or sweet fillings such as yam.

Curry puffs are enjoyed throughout Brunei, Malaysia, Indonesia, Singapore, Myanmar and Thailand. It also shares many similarities with the empanada, a popular pastry in Spanish- and Portuguese-speaking countries.

In Malaysia, curry puffs are commonly found sold freshly fried at many Malay, Chinese and Indian food stalls and even at trendy cafes.

Another Malay version of this snack is known as epok-epok and teh-teh which is smaller than the curry puff. The curry puffs from Indian bakeries differ from epok-epok in the use of 'layered' pastry that creates a flaky crust. Other varieties of the epok epok are filled with a half boiled egg instead of chicken. Another alternative is tinned sardines.There are also vegetarian curry puffs that are in fact not spicy and made from shredded radish, tofu, potatoes and grated carrots. They are often eaten with sweet chili sauce. There is also relatively large and nice looking version of curry puff called shell curry puff sold in shopping malls of Isetan and AEON and others in Malaysia.

Manufacturers have developed a version of the curry puff that can be frozen and later reheated by the consumer. These are suitable for the export market and can be produced in volume for shipment to various regions, such as the Middle East, where there is demand. In addition, new fillings have been experimented with, including tuna and black pepper.

In Indian food stalls in Malaysia, it is quite common to find vegetarian curry puffs with potatoes, carrots and onions as fillings.

~Wikipedia~

Kopitiam

A kopitiam or kopi tiam is a traditional coffee shop patronised for meals and beverages, predominantly operated by Chinese proprietors and especially members of the Hainanese community. The word kopi is a Malay/Hokkien term for coffee and tiam is the Hokkien and Hakka term for shop (Chinese : 店). 

A common sight in Malaysia and neighbouring Singapore, menus often feature offerings like nasi lemak, boiled eggs, roti bakar, noodle dishes, bread and kuih. The owners of some kopitiam establishments may lease premise space to independent stallholders, who sometimes offer more specialised dishes beyond standard Chinese kopitiam fare. 

Typical beverages include Milo, a malted chocolate drink considered iconic to Malaysians of all ages, as well as coffee (kopi) and tea (teh). Diners would use slang terms specific to kopitiam culture to order and customise drinks to their taste.

~wikipedia~

Laksa

Laksa is a spicy noodle soup popular in Peranakan cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam (tamarind or gelugur). Laksa is found in Malaysia, Singapore, Indonesia, and Southern Thailand.

The type of laksa is based upon the soup base employed in its recipe; either rich and savoury coconut milk, fresh and sour asam (tamarind, gelugur or kokum), or the combination of the two. 

There are three basic types of laksa: curry laksa, asam laksa, and other variant that can be identified as either curry or asam laksa. 

Curry laksa is a coconut milk curry soup with noodles, while asam laksa is a sour, most often tamarind-based, soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common, and some recipes might create their own rice noodle from scratch. Some variants might use other types of noodles; Johor laksa for example uses spaghetti, while a fusion recipe might use Japanese udon noodle.



Laksa lemak, also known as nyonya laksa (Malay: Laksa nyonya), is a type of laksa with a rich coconut gravy. Lemak is a culinary description in the Malay language which specifically refers to the presence of coconut milk which adds a distinctive richness to a dish. As the name implies, it is made with a rich, slightly sweet and strongly spiced coconut gravy. Laksa lemak is usually made with a fish-based gravy (with vegetarian food stalls omitting fish) and quite similar to Thai laksa (Malay: Laksa Thai), perhaps to the point that one could say they are one and the same.



Asam laksa is a sour, fish and tamarind-based soup. Penang Asam Laksa listed at number 26th on World's 50 most delicious foods compiled by CNN Go in 2011. Asam is the Malay word for any ingredients that makes a dish tastes sour (e.g. tamarind, gelugur or kokum). Laksa typically uses asam keping, known as kokum in the English speaking world, which is a type of dried slices of sour mangosteens. 

The modern Malay spelling is asam, though the spelling assam is still frequently used.
The main ingredients for asam laksa include shredded fish, normally kembung (small mackerel of the Rastrelliger genus), and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, daun kesum (Vietnamese mint or laksa mint), and pink bunga kantan (torch ginger). Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with petis udang or "hae ko" (蝦膏), a thick sweet prawn/shrimp paste.







Source: Wikipedia and Facebook

Traditional local food 传统本地美食

卤面

卤面是来源于福建漳州、泉州、兴化及福州一带的面食，与打卤面或淋面相似，先煮好一锅浓稠的卤汤，在顾客点餐后才将黄面烫熟盛进碗内，铺上铺料，淋上卤汤再撒上香菜或油葱酥端上。随着早期福建籍的移民大量移民至马来半岛一带，目前在马来西亚与新加坡福建社区的面食可轻易找到这道面食。



早期是闽南人神诞时作为供馔供奉神明的一道面食。后来社会经济好转，开始在婚礼或其他喜庆中开始食用。在马来西亚的卤面随着煮面方式的不同而分为两派，在以槟城为主的北马地区及新加坡，当地的卤面是依循漳州及福州卤面的做法，先将黄面烫熟之后，在淋上预先做好的卤汤，其中卤汤是以虾汤为底，加入了黑酱油、五香粉等，使得汤汁呈现深褐色，搭配的配料以卤肉片、排骨、卤蛋、香菇、鸡脚等为主，吃的时候会拌入参巴辣椒酱及乌醋，一般贩售福建面（虾面）的店家都会同时贩卖这道面食。

在以吉隆坡为主的中马地区，当地的卤面的煮法与泉州及兴化地区的类似，即面条与汤汁同煮，最后才加入地瓜粉勾芡且打入蛋花。当地的卤面又因为汤汁颜色的深浅可分为黑白两派。

在雪兰莪州的乌鲁音（Ulu Yam）当地的卤面在烹煮的过程中，会在卤汁中加入酱油及乌醋，据说是上世纪20年代，在当地有人在新加坡吃了当地的漳州式卤面后，念念不忘，便依样画葫芦，自创了加入黑酱油及乌醋版本的卤面，有别于吉隆坡与雪兰莪一带的白色卤面，深受当地人欢迎，因此在乌鲁音许多店家也开始推出这道面食，成为当地的代表性美食。

在中马其他地区的卤面则出现在华人的大排档内，将蒜末及比目鱼粉爆香后，加入高汤、面条、蔬菜、猪肉片、海鲜等，加盖将面条焖至熟透，最后勾芡及打入蛋花，加上猪油渣，以浅色的汤汁与食客相见，吃时才依个人的口味，自行加入乌醋调味。

~维基百科~

Roti John

Roti john is an omelette sandwich founded by a Malay who lived in Singapore during the British colonial times before being widely popular throughout the Malay Peninsula in present-day Malaysia.



Roti is the Hindi, Urdu and Malay word for bread, and more generally for any bread-based or bread-like food, including sandwiches and pancakes. The origin of john in the name is allegedly due to the Western origin of the baguette and British colonial rule in British Malaya and Singapore island.

The ingredients include minced meat (chicken or mutton), onion, egg, tomato-chilli sauce and a baguette-type loaf.

~Wikipedia~

Happy mid autumn festival 中秋节快乐

Asam Pedas

Asam Pedas

Asam Pedas (Indonesian and Malaysian Malay: Asam Pedas, Minangkabau: Asam Padeh, English: Sour and Spicy) is a Minangkabau and Malay sour and spicy fish stew dish. It is popular in Indonesia and Malaysia.



The spicy and sour fish dish is known widely in Sumatra and Malay Peninsula. It is part of the culinary heritage of both Minangkabau and Malay traditions, thus its exact origin is unclear. The Minang asam padeh can be easily found throughout Padang restaurants in Indonesia and Malaysia.

It has become a typical cuisine of Malays from Jambi, Riau, Riau Islands, Malacca, and as far north in Aceh. The spice mixture and the fish used might be slightly different according to the area.

~wikipedia~

Teh Tarik

Enjoy a good start of the day with a cuppa of our national drink, Teh Tarik which literally means 'pulled tea'. It is a hot Indian milk tea beverage. 

Its name is derived from the pouring process of "pulling" the drink during preparation. It is made from black tea, condensed milk and evaporated milk.

In Malaysia, there are occasions where teh tarik brewers gather for competitions and performances to show their ability to drag a long stream of tea. ✌

~Tourism Malaysia FB~

马来料理 Malay Cuisine

马来料理 Malay Cuisine

椰浆饭Nasi Lemak
罗惹Rojak
沙嗲Satay
亚参叻沙Asam Laksa
叻沙Laksa
西米糕Ambuyat
马来烤鸡Ayam Bakar
马来炸鸡Ayam Goreng
亚参鱼Asam Pedas
马来烤鱼Ikan Bakar
马来粽Ketupat
竹筒饭Lemang
仁当Rendang
搭冈饭Nasi Dagang
马来炒饭Nasi Goreng
马来炒面Mee Goreng
爪哇面Mee Rebus
乌兰Ulam
亚杂Acar
马来鱼饼Kerepok

印度煎饼

印度煎饼（Roti canai）是种圆扁形的煎饼，是马来西亚嘛嘛档的一种受欢迎的食物。它被用来当早餐、午餐、下午茶与晚餐。常被用来与拉茶或冰茶配着一起吃。普遍上是配着达尔酱（素咖喱，马来西亚语叫做：dahl)或咖哩与小风尾鱼热辣酱料（马来语称sambal）一起吃。

印度煎饼的马来语是roti canai。Roti 指的是 "面包"，在这里的意思是 "煎饼"，而canai的意思是 "来回压扁"，只因印度煎饼师傅在制作印度煎饼过程中把面团压扁，风晾及拉阔。也有传说canai的由来是源于在制作煎饼时一起使用的面团（channal）。另一种说法是canai一词源自印度的珍奈城（chennai），只因在当年大量印度人迁移至马来西亚淘金时，那时候的印度煎饼师傅都是来自印度的珍奈城的。

在印度与新加坡，印度煎饼也被称 "布拉塔"（prata）煎饼。印度煎饼与布拉塔煎饼的形状都是一样的，而布拉塔煎饼也保存了印度煎饼的特色：圆形，但是通常有馅料的都是方形，据说比较容易煎熟。 在马来西亚拥有多种口味，如下： Roti Kosong（无馅） Roti Telur（鸡蛋口味） Roti Pisang（香蕉口味） Roti Planta（牛油口味）等等 不同地区，口味各异

~中文维基百科~

肉骨茶

肉骨茶（闽南语：Bak kut teh）为正统发音，创始于马来西亚巴生，之后流行于新加坡一带，也广传于中国大陆、台湾、海外华人地区等，但马来西亚的是最正宗。



简介

“肉骨”如其名，是以带肉的骨配合中药煲成的汤。而“茶”字则是源自创始人的名字“李文地”，因为卖肉骨汤而被顾客称作“肉骨地”，福建话中的“地”与“茶”音近，故后来被称为“肉骨茶”。小吃本身并不含茶叶。

肉骨茶混合中药、香料（包括八角茴香、桂皮、丁香、大蒜）及肉排熬制多个小时的浓汤。在马来西亚的一些高级餐馆会加入海参和鲍鱼一起熬制。

肉骨茶通常伴白饭,豆腐卜或以油条蘸汤来吃。以酱油、碎红椒和蒜蓉一起调味。通常会奉上中式浓茶解油腻。在马来西亚，肉骨茶是一道典型的早点菜式。

由来

相传当时远渡重洋来到南洋谋生计的先辈们，在当时大英帝国远东地区的海峡殖民地当劳工。由于英国在马来西亚搜刮了许多的资源需要运送回国，于是在雪兰莪州巴生建立了港口（现为巴生港）。当时不少先辈们由于教育水平不高，不认识字更没有资本做生意，于是便到矿场里采锡矿当矿工。

矿工们长期需要浸泡在矿湖内或在金山沟内采矿，因为当地常年多雨，地下互相看见，不少矿工们因此积劳成疾需要进补，但买不起那些昂贵的中药材补身。

后来有一位稍懂中药医理又怀有仁心的锡矿场老板，体恤矿工们的疾苦，另一方面也希望属下员工可以身体健康提高工作效率，于是就写下了中药配方吩咐厨房熬了一锅药材骨头汤让员工驱寒。当时的一碗用肉骨熬驱寒药材的汤加上一大碗的白饭，就是老先辈们用来驱寒及消除疲劳，开胃又丰富的一餐了。

肉骨茶不但美味，而且营养丰富，能提供所需的能量，并且能抗风寒，很快便在劳工间流传开来。

而“茶”字则是源自创始人的名字“李文地”，因为卖肉骨汤而被顾客称作“肉骨地”。福建话中的“teh”，意思就是汉字中的“茶”，此为方言发音，故后来被称为“肉骨茶”。渐渐地，肉骨茶就成了新马两地人人喜爱的美食。

现在由于人们经济条件转好了，又演变成加了多姿多彩，材料丰富奢华的肉骨茶版本，有些甚至加了鲍鱼、海参等昂贵的山珍海味，药材配方也随着地域性的人群口味喜好慢慢的做出了更改。

~维基百科~

Happy Chinese New Year 新年快乐

Char Kway Teow

Char Kway Teow

‘Char Kway Teow’ or ‘stir-fried ricecake strips’ is arguably one of the most popular dishes among Malaysians of all races. The name is derived from the Hokkien term for ‘fried’ which is ‘char, while ‘kway teow’ refers to the ‘flat rice noodles’, which is the main ingredient.



The latter is stir-fried over very high heat with light or dark soy sauce, chili, while prawns, deshelled cockles, bean sprouts, chinese chives and eggs.

Among the chinese community, the char kway teow is traditionally stir-fried in pork fat with crisp croutons of pork lard and serve on a piece of banana leaf or plate. In some instances, slices of chinese sausage and fishcake are added to accentuate the taste.

Originally conceived as a poor man’s food, mostly consumed by laborers, farmers, fishermen and cockle-pickers, the dish has today evolved into one of the most-loved dishes among Malaysians – but with certain ingredients omitted to adhere to ‘halal’ guidelines of muslim community.

As the dish became more widespread, many cooks have come up with their own versions of ‘char kway teow’ but with the same essential ingredients ‘Char kway teow’ was said to have its origins in S.E.Asia (Malaysia, Singapore, Indonesia and Brunei) but the common consensus is that ‘Penang char kway teow’ tops the list when it comes to taste and originality.

In Kampar, Perak, the dish is cooked with cockles but no prawns, unless on request. In East Malaysia, other ingredients are used in the cooking eg beef, onions, sweet soya sauce etc.

There are also so-called ‘gourmet versions’ of char kway teow, especially in Ipoh, Penang, Taiping and even the Klang Valley, where seafood, crab meat and even duck eggs are added to suit discerning tastes.

~Info courtesy of Tourism Malaysia~

Happy Deepavali!

Happy Deepavali!
தீபாவளி நல்வாழ்த்துக்கள்!
屠妖节快乐！

Happy Independence Day 独立日快乐

Selamat hari raya 开斋节快乐

了解文冬开埠历史．民众抢先参观文化馆

了解文冬开埠历史．民众抢先参观文化馆

位于文冬陆佑街的文化馆尚未开幕和开放，已吸引不少民众前往参观，充满期待。



陆佑街17与18号店屋打造成文冬文化馆。（图：星洲日报）

位于文冬陆佑街的文化馆尚未开幕和开放，已吸引不少民众前往参观，充满期待。

文化馆两间店屋是文冬华人大会堂主席拿督斯里罗龙年家族的产业，配合文冬旅游火热，捉紧机会大力推动历史文化之旅，不但让本地人更加了解文冬的开埠历史，也加深游客对文冬的认识，深具意义。

罗龙年：将邀廖中莱开幕

罗龙年受询表示，该馆的最后装修工程尚未完成，届时将会邀请文冬区国会议员拿督斯里廖中莱开幕和正式开放。

他也说，配合文化馆刚设立，暂时免费开放让民众参观。

他表示，该馆的宗旨为发扬先贤开拓文冬，成就大业的精神，促进人文旅游活动。说到文冬历史，就得从开埠功臣陆佑说起，欢迎到来参观文冬文化馆，亲自寻找答案。

他也说，其中一间店面作为展览馆，展示文冬开埠历史与相片，另一间楼下作为餐厅，提供蛋糕、甜品与果汁等，方便人们休憩小吃，已在日前投入营业。

文冬市议员兼华堂妇女组主席王润清与理事陈金娇率先到文化馆参观和品尝下午茶，感觉环境舒适。

王润清说，文冬拥有许多美食，包括驰名中外的猫山王榴梿、文冬姜、各类蔬菜与水果，每逢星期六晚上举办的文化街，还有其他旅游景点，如情人瀑布及热水湖，欢迎远方的朋友来作客，亲自来寻幽探秘。

文章来源：
星洲日报‧东海岸

家传手工面新张‧黎天发吁打造美食城 带旺文德甲旅游业

家传手工面新张‧黎天发吁打造美食城 带旺文德甲旅游业

本区华社领袖纷纷捐献，左起为叶树坤和赖志明，右起为黄达柱和黎天发。



淡属华团会长拿督黎天发说，美食业可将文德甲打造成一个旅游城，饮食业者通过集中营业，必可达致目标。

他今日为文德甲“家传手工面”新张义卖主持开幕时指出，彭亨中部的文德甲，占尽得天独厚的旅游地理位置，只要美食贩商密集成一个美食城，必可带旺旅游业，为本区发展与繁荣做出巨大贡献。

他表扬“家传手工面”，将超过60年的制面秘方带来文德甲，以乡镇古早味处理法，配制出非常可口的干捞和清汤面食，在为本区美食榜再添一新的号召。

“家传手工面也配合新张喜庆，为淡马鲁文德甲4间华小慈善义卖，此举深值表扬和倣傚。”

彭亨州青创会主席拿督周金镑也促请华青勇于创业，一方面开创更亮丽前程，另一方面为国为社会发展献力。

鼓励华青创业

“本会配合总会的努力，致力协助各州青年的创业，为国家的繁荣，做出贡献。”

“家传手工面”业主詹钦裁说，家传手工秘方面食63年前即从祖父三代流传至今，现在从砂拉越带至文德甲，以在本区美食事发展方面，献出绵力。

受惠学校计有淡马鲁启智华小、文德甲中华小学1和2校，以及文德甲姚贞暖华小。出席者包括彭亨州青创会顾问拿督王亚礼、拿督黄达柱、拿督黄建中、赖志明、署理主席干志伟、副主席叶树坤和欧金凤、淡属中华商会会长拿督黎铭豪、淡属华团副会长陈德隆和李佛贤等。

~以上新闻转自中国报~

全国大团拜带来商机 准备美食土产迎游客

全国大团拜带来商机 准备美食土产迎游客



全国新春团拜即将来临，料将迎来众多游客参与，小贩也准备大量美食特产。

2017年全国新春大团拜即将来临，预计文冬市区和广场当天将人山人海，本地小贩和商家将准备大量的美食及土产，相信游客到时会掀起采购热潮。

据部分小贩和商家指出，适逢新年后，游子重返职场，本地市场也开始淡静，唯有期望游客来挽回疲软市场，刺激买气增加生意额。

他们说，这项国际性的新年团拜庆典落在文冬举行，必吸引全国各地的游客到来参与，也间接带旺本地市场，让小贩和商家受惠。

文冬小贩小商公会主席黎蔚纲说，当天小贩会准备大量美食土产，借此向外界推荐文冬的特产，并刺激旅游经济。

他说，小贩将把握该盛大庆典带来的商机。

人潮多会延长摆摊时间

文冬巴刹文冬家乡粽小贩李安鸿说，文冬未曾举行过如此盛大的春节庆典，估计当天的场面必定很震撼。

他说，文冬是美食天堂，游客来到文冬必先享受当地的美食，才前往文冬广场参与新春团拜。

“为了应付当天庞大的游客量，我会准备比平日多两倍的家乡粽数量，以免到时供不应求。”

巴刹土产小贩尹葵清说，若当天人潮多，会延长摆摊时间吸引游客购买土产，以提高生意额。

“如果新春团拜在周六举行会更热闹，在周日则会大打折扣，打工一族周一要上班，会影响当晚的游客量。”

姜贩张志康说，文冬姜素来受到游客欢迎，销售量也不错，当天会有售卖文冬姜片、姜粉、姜茶等姜制品等。

～以上新闻转自中国报～