Monday, June 22, 2015

Malacca Food Trail

Visiting Malacca is a unique experience with a rich historical and cultural background from previous Portuguese, Dutch and British rule. It is also the place where Ming Dynasty Princess Hang Li Po to. 

Perankan Food

Restoran Nyonya Makko
I have been to Malacca before for sight-seeing.  This time, I wanted to experience the food culture there.  The first stop was of course the Peranakan food.  We had lunch as Restoran Nyonya Makko.  The restaurant was filled with hungry customers.  We had tauhu sambal, curry makko and ngor hiang.  I love the tauhu sambal.  I was expecting spicy sambal that will make you perspire when you eat.  However, the sambal was not very spicy and had a sweet taste instead.  The curry was rich with coconut milk.  Ngor Hiang did not give me any surprise. 


 
 

Nancy's Kitchen

There was a long queue at Nancy's Kitchen when we went there.  The stench from the drain was awful but for the sake of the food, I tolerated the horrible smell. 
This place is a double storey shop.  They even sell Peranankan snacks such as pineapple tarts and kaya at the back of the restaurant. 
Popiah was quite different from the Singapore version.  It had pieces of lards instead of peanuts.  Turnips was very favourable.  Popiah wrap was also soft but did not break easily.
Pie Tee had almost the same fillings popiah.  Pie Tee shells were big.
Chendol is a must try in Malacca.  We were told that we should try 88 chendol.  But the stall was closed when we went there, so we had our chendol at Nancy's Kitchen.  We could smell the coconut as we stirred our chendol.   






Breakfast at Malacca

We had our authenic Malacca breakfast at one of the coffee shop.  There were only two stalls, one selling beverages and the other selling something that looked like fishball noodles.  We were told to find a table and the uncle selling noodles would come to our table to take orders.  Ok.....we sat at our table waiting patiently for him to take our order but he didn't come.  Finally he delivered a bowl of noodles to the table next to us that we got his attention.  There were only two choices of noodles, yellow noodles or guo tiao.  Our noodles was topped with quite a generous portion of duck meat.  The fishballs were relatively small and had no bounce.
 

 
 


Street Food

Taiwanese XXL Chicken

Taiwanese street food has invaded Malacca.  We found a small shop selling XXL chicken in the new shopping mall, The Shore .  Each set meal only cost RM$14.90 and it consists of a XXL chicken, a pack of either French fries or sweet potatoes fries and a drink.  Like Bubble Tea which allow you to choose the level of sugar, you can choose the level of spiciness for your chicken.  I opted for extra spicy.  Upon receiving the chicken then I realised that extra spicy means a side of the chicken was coated with a blanket of chicken powder.  I regretted it immediately as the chicken powder had stolen the flavour from the chicken.


Lok Lok

Anyone who has been to Malacca will be familiar with Lok Lok.  It is a hybrid between Niang Tofu and Satay.  There are sticks of tofu, wontan, sausages,  cuttlefish etc.  Choose the items you like, dip the sticks into a pot of hot water, choose the sauces (satay or chilli) you like.  You can choose to have your stick of food deep-fried. 


 
 
 
Char Kway Teow
 
 
Jonker Street, which opens from Friday evening to Sunday evening, is similar to our Pasar Malam.  I found this stall selling char kway teow near the stage.  Kway Teow is the main ingredient in the Malacca version.  Without the company of yellow noodles, the plate of char kway teow tasted flat.  Cockles were also not well cooked.  




Dim Sum

The dim Sum restaurant we went to calls itself 'The Best Dim Sum in Malacca'.  We were wondering if it was really that fantastic or was it the only dim sum restaurant in town.  We went there about 9 am and the congee was already sold out.  Prawns in the Xia Jiao were fresh and had the peppery taste.  I like their Siew Mai   and Xiao Long Bao.  Fried carrot cake had lots of bean sprouts and was fried with chilli and dried small shrimps.  Char Siew fillings in the yam dumplings were savoury and sweet.

Dim Sum here was quite good.  Hope to try their congee next time I come.
 


Mille Crepe

I first knew about Najege Mille Crepe from a Taiwan variety show.  We couldn't find the café at first and decided to ask around.  I think this café must be famous in Malacca as the person we asked immediately told us the direction. True enough, this café serves one of the best mille crepe.  The original crepe was not too sweet and soft.  Lemon crepe was like cheese cake.  I would give this café a thumb up!

 
 
 
 
 
My food trail will not end here.  I would like to try Nonya Laksa, Chicken Rice Ball and visit some of the cafes when I go there again. 
 


Saturday, June 20, 2015

Jjajangmyeon Recipe 짜장면 Korean Black Bean Noodle

The Chinese version of Zha Jiang Mien and Korean version is very different.  Being a K drama fan, I notice the Koreans love their Jjajiang Myeon.  I didn't have a chance to try them when I was in Korea and regretted it.  I couldn't find any Korean restaurant here which had this on their menu.  Now, I have to cook them myself.


Ingredients
1.  200 g minced pork / chicken
(Usually pork loin, cut into cubes were used.)
2.  2 tbsp of Chun Jiang춘장  , Korean Black Bean Paste
(I bought mine from the local Korean Supermarket)
3.  3 stalks spring onions
4.  1/2 tsp minced ginger
5.  1/2 tsp minced garlic
6.  1/2 carrot (shredded)
7.  1 zucchini (I shredded half and cut half into small cubes)
8.  1 potato (cut into small cubes)
9.  1 onion ( cut into small cubes)
9.  Some lettuce (shredded)
10.  1 tbsp sugar
11. cornstarch water (1/2 tbsp cornstarch and 3 tbsp water)
12.  1/2 cup water or chicken stock


Method
1.  Stir fry spring onion, ginger and garlic until fragrant.  Add minced pork and stir fry.
2.  Once it is done, add onion, potato and zucchini.
3.  Move all ingredient to the side of the pan.  Add chunjiang, sugar and fry them.
4.  Stir fry all the ingredient in the pan together.
5.  Add water or chicken stock.  Let it simmer for a few minutes.
6.  Add cornstarch water and stir well.  Simmer to let the sauce thicken.
7.  Serve with shredded carrot, zucchini and lettuce.








Tips
I like my Jjajangmyeon spicy.  Instead of 2 tbsp chunjiang, I use 1.5 tbsp chunjiang and half tbsp hot bean paste (the Chinese type)辣豆瓣酱

You can also have this black bean sauce with rice instead of with noodles. In that case, it will be called Jajangbap (자장밥).

Wednesday, June 10, 2015

Kaya Recipe

I love traditional kaya toast with a cup of tradition coffee for breakfast.  I always have the impression that it is difficult to make kaya.  During a tea session with my friends, I suggested making kaya.  My friend May, who loves to cook and bake, checked out different recipes and even bought all the ingredients required.  Armed with excitement, I went to her house to make our first pot of kaya.


Ingredients

1)  6 eggs
2)  200 ml coconut milk
3)  200 ml icing sugar
4)  a bunch of pandan leaves (crushed and tie into a knot)


Method

1)  Crack the eggs into a big bowl.  Gently break and stir the eggs.  Do not whisk it as it will introduce air. 

2)  Add icing sugar in batches and stir well.  Add coconut milk and continue to stir.
 
3)  We are using the double boiling method.  Place the bowl on top of the boiler or a pot of boiling water.  Add pandan leaves into the mixture.  At this point, prepare a book, watch a movie etc because we have to stir for about 40 minutes.
4)  After about 40 minutes, mixture will be curd-liked.  Remove bowl and stir for a few minutes.
5)  There will be a bit lumpy but is alright.  Now we can enjoy the fruit of our hard work.

Monday, June 8, 2015

Chicken Garlic Soup


I am a failure when come to making soup.  This time, my soup is a success.  This is a simple soup with just three ingredients.  It is also good for health.  Garlic help the body get rid of toxins, stimulate circulation, reduce inflammation, aid digestion and boost your immune system.  Coriander also has antibacterial and anti-inflammatory properties that can help fight disease. Adding protein to the soup such as chicken will supply your body with essential amino acids your body needs to heal and nourish.


Ingredients 

1.  2 chicken thighs
2.  15 cloves garlic
3.  1 litre water
4.  Some coriander


Method

1.  Fried 5 cloves of garlic.  This will bring out the fragrant of the garlic.
2.  Wash chicken thighs.  Cut the thighs if you want.  I prefer whole thigh.
3.  Boil water.  Put chicken thighs and all the garlic into water.  Cover pot and boil for 40 mins.
4.  Garnish the soup with coriander.






Lemongrass and Pandan Drink

Weather can be really humid and hot these days.  I really need a cooling and refreshing drink.  Lemongrass drink is soothing and refreshing.  A drink worth making as it can be done within 15 mins.



Ingredients
1)  Lemongrass 
(Crush or cut into sections) 
2)  Pandan leaves 
(I tied them into a knot.  You can also cut into sections)
3)  Sugar or Rock sugar

This is how I remember the proportion....the ratio method......
1 litre of water : 1 stalk of lemongrass : 3 pandan leaves : 2 tablespoon of sugar

Method
1)  Boil a water.   
2)  Put lemongrass and pandan leaves into boiling water and boil for about 10 mins.  Remember of cover the lid.
3)  Add sugar and stir well.

The smell of pandan and lemongrass filled the kitchen once it is cooked.  Just wonderful and soothing.


Serve it hot or cold.





 
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