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Chinese Lontong

Create: 04/13/2017 - 15:32
Chinese Lontong

Since I mentioned the shop next to SR Inn in Simpang Renggam serving lontong, let's look at it. It was fascinating and interesting to see such a cute crossover food served by a few Chinese coffee shops.

The popular Johor Malay (originally Indonesian) dish is rebooted as Chinese food. It is a testimony of the cordial and harmonious interracial relationships in Johor.

The dish here cannot be halal as this coffee shop also serves pork and loads of beers. The kopitiam is a common watering hole in small towns, where pubs are few and rare.

A Rose By Any Other Name

Create: 04/06/2017 - 21:09
Rose Tea

My awesome rose tea from that mee tarik place. I am not much of a tea drinker but it looks like some dried rose buds or rose hips were used. The spoon was to stir the little sugar added and not to eat the buds, I think. It should be labelled as rose bud drink and not rose tea. Smells as sweet.

#meetarik #rosetea #rose

The Reunion Dinner

Create: 01/27/2017 - 15:02
The Reunion Dinner

Its cultural significance is similar to the Thanksgiving dinner of the West. The modern families are separated by obligations of career and marriage. Hence the yearly rush back to hometowns to reunite for the dinner. In China, the exodus can result in traffic jams hundreds of miles long and at one time, it lasted for weeks.

Nasi Goreng U.S.A.

Create: 08/13/2015 - 16:45
Nasi Goreng U.S.A. or American Fried Rice

I always thought the fried rice has some kind of American influence. Indeed it has a fascinating history and is crossover food.

The common explanation and assumption is that the U.S.A. abbreviation stands for Udang (Shrimps), Sotong (Squid) and Ayam (Chicken). There's also an omelette on top or wrapped around the fried rice.

Its real origin or influence ought to be the American Fried Rice (ข้าวผัดอเมริกัน) dish, invented by the Thais during the Vietnam War.

Chwee Kueh

Create: 08/01/2015 - 20:36
Chui Ker, Chwee Kueh or Woon Chai Koh

Chui Ker (Hokkien) or Woon Chai Koh (in Cantonese) is rice flour cake steamed in metal cups or bowls. The rice pudding is then topped up with 'Chai Por'.

The toppings of Chai Por is preserved and fried radish (lobak) chopped into bits with sesame oil and soy sauce added. Chili sauce is optional.

It is takeaway or street food that should be eaten on the wax paper it comes wrapped in.

The exact recipe varies. Some use shallots or turnip, some add dried shrimps (heh bi) while others soak the toppings in a special oil concoction.

Macro At The Night Market - Putu Mayam

Create: 07/20/2015 - 21:54
Night Macro: Putu Mayam at the Pasar Malam

Outdoor macro is hard enough in the daytime with a close-up lens' extreme shallow depth-of-field. It requires very precise focus. At night, at the pasar malam, it can be a nightmare.

I not only need to light the subject but also to handle the side effect of a curious crowd attracted to the lights like moths to a flame.

Is a challenge but doable if you can find a stall with tables. The 'assam laksa' stall usually has some tables and chairs to dine in. They won't mind you shooting other food there provided you order from them, and explain what you are going to do.

Rendang

Create: 07/17/2015 - 02:55
Rendang Curry Chicken

Historically, the Minangkabau people of Sumatra were of a migrating (merantau) culture. Many left home to start new lives in other Indonesian cities, as well as at regional countries. Soon, Padang restaurants were everywhere.

But there was one problem when they wanted to take food along their long journeys through rivers and oceans. Refrigerators weren't available in the 16th century.

Lemang

Create: 07/16/2015 - 20:11
Origin Of Lemang

To add a little explanation for international followers; the delicious dish known as Lemang is believed to be Minangkabau (Indonesian) in origin.

The glutinous or sticky rice is mixed with coconut milk and a little salt. It is then wrapped in banana leaves and cooked over fire in a hollowed-out bamboo tube.

In Malaysia, Indonesia and Singapore, one can see stalls popping up during the Eid al-Fitr Festival, where the delicacy (including the accompanying curry) is cooked and sold from the roadside.

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