Malaysia, Truly Asia

Alrightey. AWESOME time eating my heart out with my awesome buddies, as we embarked on an unforgettable journey to experience what makes Malaysia, Malaysia - through Food.

Before this, I really didn't know much about Malaysia at all even though I am a Malaysian myself and that's why it was such a blessing for me to experience ALL these food for the first time while learn as much as I could about this beautiful country.

Cause I believe through talking to the people preparing the food, and tasting the ingredients that make up the food, you get to learn a lot about the Culture and History, I'm not kidding.

In each part of Malaysia we visited, what cuisine served or ingredients used most says a LOT about the Land there. And I was actually surprised by how distinct Kota Kinabalu, Penang, Kuala Lumpur and Melaka was individually even though they're all a part of Malaysia.

I mean, Australia's great in their own ways and all, but the food in Sydney, Melboure, Brisbance, etc seems almost exactly the same to me. I guess this is what makes Malaysia so unique aye.

Overall, I'm really really thankful to God for literally bringing us together from various parts of the country for this trip and my parents for their continuous support and encouragement for me to travel as much as I can during my life as a student.

Also, would just like to take this opportunity to say a million Thank You to every one who has shared a meal with me since I've been back. Not just for the time together, but for your patience to allow me to take all that time to take pictures of ALL the food before anyone could eat it (not like you had a choice yeah hehe jk).

No but in all true honesty, I really appreciate it cause I know it's a lot to ask. And I was surprised by how understanding people were to wait for me even when they were really really hungry already or even when there was a big group of people who had to wait for me to finish snapping my piks.

So, once again, thanks, EVERYBODY!!!

Hope you're all doing might fineee wherever you guys are.

Warmest Blessings,

Wince.

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THE FOOD

(i) Kota Kinabalu:

Pumpkin Cream Prawns. Don't know the name of the restaurant, it's sort of hard place to find and need a true local to bring you there, but for now I'll just call it and say it's @"Airport Highway Restaurant"

Signature Steam Fish

SUPER YUMMY Honey Plum Pork

Salted Egg Crabs

"Mun Ng Bian" aka "Stewed Fish Fins" @Tong Fung Coffee Shop, Inanam

Bowl of fish maw, fish slices, fish skin and fish fins

"Sayap Ayam & Punggung Ayam Panggang" aka "Barbequed Chicken Wing & Chicken Butt" @"Famous" Kundasang Barbeque Stall

Red Bean Ais Krim Potong

"Bak Jok Ha" aka "Steamed Prawns" @Portview Seafood Restaurant

"Dong Fong Luo". Not sure what the translation is so let's just call it the "Chinese Snails"

Soft shelled crabs

"Qing Zhen She Ban" aka "Lightly Steamed Grouper"

Exotic fruits that we got and can be found @Kundasang Local Market. Includes Wild Rambutans, Kampui, Salak, Mangosteens, Bananas.

Beaufort Mee @Beaufort Restaurant, Lido

Salad Prawns

"Tiu Fu Ng Sang" aka "Tawau Raw Fish". A MUST TRY for all local Sabahans and visitors

"Shang Nyuk Mien" aka "Pork Noodles" @Kedai Kopi Melanian, Lintas

Nasi Lemak @Air Asia In-Flight meal

(ii) Penang

Nasi Kandar @Restoran Mohd Raffe

"Sotong Bakar" aka "Roasted Cuttlefish"

Ais Kacang

Rojak

Pasembor - like deep fried stuff with special spicy sauce

Hot Apple Crepe

Traffic Light Crepe

Loh Mee

Dry Indian Mee

Wet Indian Mee

Penang Hokkien Mee

Penang Char Koay Teow

Famous "Red Hat Lady" Penang Char Koay Teow ;p @Lorong Selamat

Famous Penang Cendol @Penang Road

Penang Assam Laksa

Famous Popiah @Batu Feringgih Hawker Centre

BEST "Huo Jian" aka "Oyster Omelette" I ever had

Satay

Roasted Stingray

Chicken Capati

Murtabak

Barbequed Chikky Wings

Apom

Roti Tissue

Roti Bom

*Forgot what this is called! GAHHHH. Gotta ask my friend

Chinese Lettuce with Meat Floss

Yam Rice - to go with Bak Kut Teh

Bak Kut Teh

German Pork(?) Sausage @Northam Beach Cafe. Might've been chicken, I forgot

German Veal(?) Sausage. Actually, I forgot what this is too. TOO much food, see haha

Philippine Pork and Spaghetti

Beef Noodle Soup

Peanut and Corn Crispy Pancake. FORGOT what they called it in Chinese!! Aghhh. If anyone knows, please correct me

Mixed Mua Chee with Peanuts

Penang Cheong Fun

(iii) Melaka

Chicken with Chicken Rice Balls

Chicken Rice Balls

Red Dates and Bean Pork Soup

Assam Fish Head

Satay Celup Celup @Ban Lee Siang Restaurant

More Satay Celup Celup

Satay Celup Celup dinner

Durian Cendol

Nyonya Chicken. Actually, I really forgot what this dish is called, yikes. But just order the signature chicken dish and they'll know what you're talking about. Super YUM!!! @Ole Nyonya Restaurant

Otak-Otak

Lemak Prawns

Assam Fish Head

Hainan Satay, i.e. Pork Satays!!!!!!

(iv) Kuala Lumpur

Lou Sang @Purple Cane Restaurant

Tea Soups

Peking Duck

Pan Mee

Cheong Fun

Yong Tau Fu

Char Siew @Wong Kee Coffeeshop, Pudu

The Famous Siew Yoke there - VERY flavourful and moist. Definitely tasted garlic in there, great idea. Gotta try and figure out how they did it without burning the garlic (cause they burn easily). Garlic juice I suppose

Nasi Bojari @Madam Kwan's

Curry Ox Tail Soup

Cendol with Gula Melaka

Glazed Donuts @J. Co Donuts - WAYYYY better than Krispy Kreme! SO light, gosh

Roti KLCC! Exaggerated version of Roti Tissue

Teochew Fish Skin

"Ou Ni" aka "Teochew Yam Dessert"

Buffet Plate #1: Prawns, oysters, octopus, SASHIMIII @Lemon Garden Cafe, Shangri-La's Hotel

Buffet Plate #2: Roast Ribeye, Cheese and Ham Focaccia, Glazed Potatoes, Miso Tuna, Lamb Chop, Braised Duck with Mushrooms

Buffet Plate #3: Wet Fry Mee - SURPRISINGLY GOOOD *claps* for turning simple dishes exceptional

Buffet Plate #4: Egg noodle soup lol

Buffet Plate #5: Roasted Lamb Rack with Mint Sauce, Mushroom and Ham Pizza, Quiche, Spaghetti al Funghi, Chilli Oil Fettucini

Buffet Plate #6: Roast Duck, Sambal Prawns, Curry Fried Prawns, more Wet Fry Mee

Dessert Plate #1: Brownie, Bread Pudding, Soft Mango Cheesecake/Mousse, Creme Brulee

Mango Mousse with Cake and Choc Chip

Dessert Plate #2: Choc and Raspberry Ganache, Jam Custard Dessert, local fruits, Breadstix-sortofathing dipped in Choc and Strawberry sauce

Inside of the interesting Raspberry ganache

Singapore - Land of Long Lost Teochew Food

Overall had a very wonderful eating experience during the few days we were in Singapore. Mainly cause I got the chance to eat more Teochew cuisine this time around - which I love but rarely get the chance to eat. Probably only had it 2 other times all my life.

A couple of reasons why I love Teochew Food:

(i) I am Teochew (though I don't speak a word of it)

(ii) It is almost impossible to get Teochew food from my hometown, Kota Kinabalu

(iii) It is much lighter in taste (and thus mostly healthier) compared to food of other Dialect groups such as Hakka, Hokkien and so on.

Don't get me wrong, nothing against other food, just saying some cuisines are different from others, but all good.

Also, was extremely fortunate enough to experience two particular Teochew meals that were exceptional to me (they will be numbered in Red later in photos). Like none I have ever experienced and thus am going recommend (which I don't normally like to do).

So please feel free to try them out any time you're in Singapore and tell me what you think.

Singapore Food:

First meal once we landed was at Singapore was @Whampoa Food Court. Oyster Omelette aka "Huo Jien" in Mandarain and "O Rak" in Teochew.

"Chwee Kweh", starchy base with "Chai Bu" aka preserved turnip on top

Famous Whampoa Rojak. For spicy eaters only!

Teochew fish porridge with Swordfish

Hokkien Prawn Mee - very different from the usual Penang Prawn Mee

1. (i) Condiments found in typical Teochew meal. The one on far left is "Dou Jiang" aka preserved soya bean

(ii) Teochew Baked Crab. BEST way to eat crab. So sweet and full of roe

Beautiful. Great way of cooking to taste the natural flavour of the crab

(iii) We loveee "Otak-Otak", aka Spicy Fish Mousse. BEST we've ever had

(iv) Mixed pig parts

(v) Fish cake

(vi) Instead of eating the dishes with rice, some of us had it with plain Teochew porridge. Such a light and refreshing meal

(vii) Fish soup with soft bone fish. So yum

Still edible fish bones even though they weren't fried. Too bad I forgot to get the exact name of the fish

(viii) Whoa. Super nice "Fan Shu Miao" aka Sweet Potato Leaf fried with Sambal

(ix) Teochew style steamed fish. FORGOT the name of fish but was massive and fresh

(x) HALF a "Song Yu Tou" aka Song Fish Head. LOVEEE this. Acceptable to non fish head lovers too - just ask my sister. Heaps of meat and fish oil/gelatin to eat from this half a head alone (was about 20cm long!). And any foodie would tell you that the best part of the fish is found on its cheek.

Seriously, I really enjoyed every single dish in this meal. Though it may look simple in pictures, but the taste and freshness in each dish just comes through so wonderfully. All found at:

Xu Jun Sheng (long ji) Chao Zhou Mei Shi

No. 59 Joo Chiat Place Singapore 427783

Highly recommend this place and please don't hesitate to tell me what you like/don't like about the place once you've tried it =)

Food from Takashimaya Food Hall - Popiah

Durian pancake. MMMM. Nice and crispy

Teochew Bak Kut Teh - cooked with black pepper more for the aroma than the spicy taste. Notice the lighter contrast of most of the Teochew dishes? Especially evident in the Bak Kut Teh soup. Less soya and oyster sauce. Both taste completely different but equally good in different ways

Pork sliced meat with Bak Kut Teh

Met up with a friend at a nice Jazz Pub in the city. She ordered this Vanilla Creme Brulee which I thought was delicious. Notice they served it in a big plate instead of the usual ramekins. Thank God custard wasn't too sweet especially for that portion, phew

Lunch @ Crystal Jade La Mian Xiao Long Bao, Suntec City. Cold drunken/wine chicken dish

Minced meat "La Mian" aka Ramen or "Pulled Noodles". Nice broth

Star of the day, "Xiao Long Bao" aka Shanghai Soup Dumplings. First choice was to eat at Din Tai Fung but couldn't find it. This one was not bad too

Was really missing the Szechuan food I normally get at Melbourne so decided to order some Szechuan dishes. Fried bean shoots with minced meat

Deep fried chicken with dried chillies

2. (i) Pre-dinner appetizers: Chilli tofu and pickled veg

(ii) More interesting condiments that are only found in really authentic Teochew restaurants, according to Dad. Still not sure what they are (gotta ask my parents again) but all I know is that the one in the far left is meant for the following dish.

(iii) The Hakka people always say that for poultries, best is always to eat the "Ngo Tiu, Ap Giang, Kai Si Fut" or "Goose head, Duck neck, Chicken butt".

What people don't normally realise is that cause these animals are constantly exercising and moving their heads and necks which makes the meat in these parts leaner and more tender. You will be able to enjoy it if you are not erked out by the fact that you're eating the head and neck of the bird.

Whereas some people like the chicken butt (as well as that of other poultries) cause it only contains the good but unhealthy stuff - skin and lots of fats

(iv) Next, we had super yummy Teochew Fish Steamboat. What sets this apart from other steamboats (or hotpots) is that it is heated with charcoal and broth is rich with the flavours of the fish and taro while accompanied by tofu, seaweed and shavings of fried egg. So darn good. A must try for curious food tasters looking for a different eating experience

(v) Fresh "Se Ban" aka "Garoupa" slices for the steamboat

Notice that those diagonal incisions are actually made by the chef and not from the bones of the fish. More for presentation purposes only cause it comes out beautifully once cooked.

(vi) Fried egg on left. Can be put in soup or eaten just like that nice and crispy. YUM!

(vii) Most crabs served in Singapore are the Sri Lankan crabs (whereas in KK it's mostly the Flower Crab) and majority of Singaporeans would opt to have it cooked Black Pepper style, just like this one.

And let me just say that this was the BESTTT crab eating experience I have ever had!!! Zomg. Same goes for my parents too - and they've been enjoying crabs for far longer than I have.

And let me tell you why simply from the look of this picture. Seriously, just look at this beauty. Never have we eaten a crab that had MORE ROE than the flesh. No joke.

Besides that, what I noticed about Lankan crabs is that not only are they so much bigger in size, but the meat is so much CHEWIER and sweeter as well! You'll notice it if you tasted it too, it's that obvious. Wow.

Biting into a huge chunk of its beautiful white flesh and later enjoying the wonderful chewy texture before tasting the natural sweetness of the crabmeat after swallowing. Conclusion: Lankan crabs totally trumps the Flower crabs.

I also really enjoyed eating the little bits of deep fried flour mixed in the black pepper sauce off the shell of the crab. So. Darn. Good.

(viii) And last but not least, the Mother of all Teochew Desserts - "Ou Ni" aka "Sweetened Yam Cream with Ginko ".

Personally, I have always loved this dessert. But what Dad is normally extremely sceptical about this dessert is that most of the time you would find a thick layer of oil on the surface of the dish (added during cooking to increase consistency of texture) which really turned him off.

This however barely had any oil but was still the smoothest and tastiest he has ever tasted. WELL DONEEEE. Managed to bring some back to KK too. WOOOOOOOOOT. Right now, can't wait to go back to this restaurant next time I'm in Singapore =)))

Teochew Cuisine Restaurant

413 River Valley Road Singapore 248311

Double Bacon BBQ Cheeseburger or something at Burger King. Can everyone please take a moment to stare straight into the wonder and beauty of this magnificent burger. I am so tempted to make this my wallpaper right now. THIS is why the burgers in Burger King, Singapore are the BEST.

Was also tempted to try their new burger. Extra crispy bacon. Omgosh. I suspect the reason is that they actually deep fry it which I have no problem with at all

FRESHLY made too. ZOMGZOMGZOMG

Singapore Drinks:

Apparently most popular cocktail there, the Jiggly Melon @ Acid Bar, Orchard Road

Singapore Sling

Singapore Fruits:

"Mao Shan Wang" Durian. Very common in Singapore. Too bitter for my liking. A little bitterness is fine but this was way too much. Now I know lol

Anyway, that's all for now and hope you guys enjoyed the piks! Blessings, peeps!

Apple Crumble Recipe

Okay I actually really want to do a post about my Singapore Trip last week but it's late and I've gotta wake up early for work tomorrow.

Anyway, here's the recipe I gathered from various sources then changed (especially the sugar level) and used for the potluck dinner we had on New Year's Eve. Also the same one I gave to a friend who asked for it later that night so I decided to share it here too.

Right so here it is and feel free to give any suggestions to it. Note: Recipe based on my 35cm x 22cm x 5cm baking tray. So please adjust amount of ingredients based on tray volume ratios.

APPLE CRUMBLE RECIPE

INGREDIENTS:-

Crumble:

- 300g/10.5oz rolled oats/Nestum flakes

- 300g/10.5oz plain flour (sieved, with a pinch of salt)

- 220g/6oz brown sugar

- 250g/7oz unsalted butter (cut to small cubes)

Filling:

- 8 normal green apples (cut to cubes around 1cm)

- 75g/2.6oz brown sugar

- 1 - 1.5tbsp plain flour

- 3 dashes of ground cinammon

METHOD:-

1. Preheat oven to 180deg (around 20-30min)

2. Place oats, flour, sugar, butter in a bowl and mix well with hands until really fine like breadcrumbs *

3. Cook all the fillings in low heat until apple is slightly soft **

4. Use the foil from your butter to grease the base of your tray

5. Pour fillings into bottom of tray and crumble on top

6. Bake for about 45min or until crumble is golden brown and you see the filling start to bubble

7. Serve HOT with lots of Vanilla Ice Cream - and ENJOY! ***

* This step is requires patience and is rather tiring to break the butter up into really little pieces - but it's totally worth it!

** Looks/tastes/smells just like the McDonalds apple pie filling! =D

*** I've tried quite a few places just to find Vanilla Ice Cream and it seems really rare nowadays. The bigger supermarkets like Giant, Servay, LTS or Woolies in Aus are more likely have it.

Ugh, was busy serving people and completely forgot to take a good final product picture. Rookie mistake =O

P.s.

Anyone know a good song to go with a Food Blog? Hehe. Hope you're all well. Blessings =)