Yesterday was Cheng Beng, traditionally a day when prayers would be made to our ancestors. Some folks would take the opportunity to visit and pay their respects at the graves of those who have passed on, a custom which is known as “teh chuah“. Those who “piara abu” i.e. house ancestral tablets at home may also prepare offerings of food and welcome their “nenek moyang” for a feast. And that was what I did. Traditionally, chap chye is one of the staple dishes prepared in our home for ancestral worship but this year I’d decided to go for something similar yet different, and cooked Jiu Hu Char instead.
A good friend recently gave birth so when some friends and I visited her last week in the hospital, I thought of cooking her something which is simple yet nourishing at the same time. Remembered I still have some bottles of essence of chicken at home so a quick trip to the market in the morning to get some fresh chicken thighs to go along with some chinese herbs and dry ingredients I already have at home for a fix of 鸡精蒸滑鸡腿 Steamed Chicken Thighs with Essence of Chicken.
Been really busy with my kueh and food orders over the last couple of months which left this blog somewhat neglected. My own homecooking as well incidentally, ended up feeding others more often than myself. This week is slightly more relaxed with the orders consolidated somewhat over the weekend mostly which spares me some time to treat myself a little better. The weather’s been excruciatingly unforgiving the last couple of weeks despite coming to the end of the year soon so porridge seems to be a pretty good idea. Here’s a quick update of my homecooked 清粥小菜 porridge lunch today with 2 simple dishes… (more…)
Whenever I am overseas, I love visiting the traditional “wet markets” which the locals go to for their groceries and daily produce. It provides a real glimpse of what the locals eat and the cuisines that develop as a result. During one of my recent visits to Melaka, I was brought to the Pasar Pulau Sebang morning market located at the heart of Tampin by a friend who guaranteed that I would love love love this place. And boy was she right!
I remember eating at 麥文記麵家 Mak Man Kee Noodle Shop once many years back and it was seriously good. But in Hong Kong, one is literally spoilt for choices when it comes to wantan mee. Noodle shops selling wantan mee can be found practically every other street! But when it comes to getting to know the “reputably good”, one must mention the 香港5大雲吞麺家 “Wantan Mee Famous Five” in Hong Kong, 麥奀雲吞麺家 “Mak An Kee” in Sheung Wan， 麥奀記 (忠記) 麵家 “Mak An Chung Kee” Noodle in Central， 麥文記麵家 “Mak Man Kee” in Jordan, 何洪記 “Hung Man Kee” in Causeway Bay, 正斗 “Tasty Congee and Noodles” in Happy Valley. Their roots can be traced back to the original 池記 “Chee Kee” in Guangzhou China, where all of the “founders” of Famous Five apprenticed. Since then, they have been highly regarded and held as the benchmark of wantan mee in Hong Kong. But are they really that good?