Archive for February, 2006

Yong Tau Foo

Tuesday, February 21st, 2006

“Nice chee cheong fun ie. with fried shrimps and shallots sprinklings, I can eat at least 2 plates to go with the crunchy yong tau foo and fried sui kow/wantan. Thank god, they had a branch opened in Damansara Uptown (No.31, Jln SS21/56B, Damansara Utama, PJ tel:77108131) and in an aircon environment. It’s next to ‘The Ship’.”

Yong Tau Foo

This is an article sent in by friend. Try it and let me know if it’s really good !

Secret Recipe

Sunday, February 19th, 2006

I know almost everyone have been here before but I think I’ll just recommend some of the must try dishes that perhaps some do not dare to eat. This up and coming local Secret Recipe’s chain of outlets have grown within the recent years. Recently, some of the outlets even went to the extend of changing their ambience to suit the different cultures of each residence. One thing I salute this chain is because they have grown from being a specialty shop selling cheese cakes to serving a wide range of fusion food. Some outlets offer a variety range of food to choose from whereas some only offer a limited range. For more info on the secret behind the success of this franchising business, click on to their website here .

So let’s get down to business about food already!

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Teochew Porridge

Friday, February 17th, 2006

Teochew-style porridge (we called it “moey” in teochew) is quite different from Cantonese-style congee. The latter is cooked till the grains are extremely soft and disintegrated. Whereas, teochew porridge has less watery effect when compared. When cook, the rice grains are still whole.

Some Teochew “Moey” requisites:

1. Avoid using too much water to cook the rice. Ideally, the rice water should be slightly sticky and cloudy, so that you can still taste the faint sweetness of the starch. If you use too much water, the rice water will be diluted.

2. On the other hand, if you use too little water, the porridge will be very thick and heavy. This is worse than over-diluted rice water. One distinctive feature of eating Teochew porridge is slurping on the hot and comforting rice water. It really quenches your thirst as you eat, and makes your food so much easier to go down.

3. The grains, when cooked, should retain their shape. At the same time, they should be soft, yet yield a faint chewiness to the bite.

4. Teochew porridge is best eaten immediately, and scalding hot. When left to steep for too long.

Teochew Porridge

In the olden days, when one mentioned ’bout teochew porridge, side dishes like pickled lettuce, salted duck egg and salt fish will automatically come to mind. However, as days passed by, businessman tend to “broaden their horizon” and has added a variety of other dishes to go with it. You’ll get what i mean if u visit this Peng Hwa Teochew Porridge shop which is located along Old Klang Road.


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