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Posts tagged “香菇

巴生肉骨茶 Klang Bak Kut Teh

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Bak Kut Teh for us has always been a treat since childhood. My family stayed in the Whampoa area when I was a small boy, which is not far from Balestier Road, whose shophouses are dotted with Bak Kut Teh shops, all claiming to be the “most original”, the “most authentic” or the first to set up shop here. Whichever the case, I’d never eaten at any of these Bak Kut Teh joints when I was young because the price was really prohibitive. The cost for a bowl of Bak Kut Teh with rice for one could easily settle dinner for my family of four at the Whampoa Hawker Centre nearby. Moreover, my mum always cook our meals which is more economical, not to mention homely.

Soup is a big thing in our family but usually kept very simple.  It would be cabbage, peanuts or black beans cooked with some chopped pork ribs or lean pork and chicken feet. Once a while, when spare ribs were more affordable and the costs more bearable, my mum would cook Bak Kut Teh, using pre-mixed sachets from the neighbourhood grocery store. So my childhood impression of Bak Kut Teh has always been really peppery and somewhat savory, which I got to know later on as being “Singapore-Teochew Style”. When I learned about the Hokkien style Bak Kut Teh from Klang Selangor, I remember being quite fascinated by it. The idea of a Chinese herbal soup is not alien to us. Mum cooked a variety of traditional soups using Chinese herbs all the time, mostly for their medicinal properties to cure certain minor ailments or boost our “qi“. But the herbs used, together with their beneficial effects, not to mention bitter taste are the key components of the concoction while any meat, be it chicken or pork added to form a broth simply act as a vector. So for the pork ribs to take centrestage and soya sauce subsequently added into a soup, the idea was quite mind-boggling. So when Selangor MFF was announced, I knew I have to try to cook the Hokkien-style Bak Kut Teh, a delicacy which Klang is mostly known for, not only by the locals but also foodies from other states in the Peninsula as well as folks from as far south as Singapore.

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煲仔鸡饭 Cantonese Claypot Chicken Rice

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We used to have an eathern stove at home when I was young, fueled by charcoal that could be kept warm for hours, as the hardened chunks of ebony slowly wasted away to become a crumbly ivory, until all that’s left was a disintegrated heap of cinder and ash. But using it could be quite a hassle to use, especially to kickstart the burning. But me ain’t no boy scout, so it was usually my father who “did the honours” to get the fire started. Once started, it served for a myriad of purposes, i.e. toasting belachan (fermentted shrimp paste) to make sambal, maintaining a large pot of broth for steamboat refills, or simply transferring out the charcoal pieces from that stove into a longish rectangular metal trough which was used to prepare kueh belandah (nyonya egg rolls) for chinese new year . In fact, steamboats in the past where fueled by charcoal which were “preheated” using the earthern stove as well! While some of the uses of an earthen stove were somewhat ritualistic, others remained very practical, and for me, the most practical and personal favorite “use” of the earthern stove has to be cooking 煲仔鸡饭 Cantonese Claypot Chicken Rice!

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古早味的芋粿 Orh Kueh

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记得小时候,爸妈不时会带我们到牛车水和附近的珍珠坊去逛逛。在那个还没有太多百货商场的年代,牛车水和珍珠坊应该是许多人的周末去处。而让我印象最深刻的应该是牛车水湿巴刹二楼的小贩中心。琳琅满目的摊位网罗了各式各样好吃的,让人看得目不暇给.  每次都得花好长一段时间来决定谁最“幸运”,能成为我当天的晚餐。回想起来,最幸运的应该是我吧。哈!

如果真的要找出我最喜欢吃的,应该是一摊广东人经营的猪肠粉和芋头糕了。猪肠粉和芋头糕是两样陪我走过无数岁月的传统小吃,真可以说是从小就吃到大。无论是当作早餐还是午后稍稍用来治嘴馋的点心, 都那么适合。虽然把它们当作晚餐的确是有点“怪怪”的。但因为我们喜欢,所以爸妈还是常买来当作晚餐的“配菜”, 要不就打包回家当作宵夜或隔日的早餐。对我而言, 来牛车水而没吃到猪肠粉和芋头糕的话,就等于没来牛车水了。 真所谓入宝山而空手归啊。
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