We took a short and relaxing eating trip out of Penang island recently to Serdang, a small town in Kedah. It is our first visit to Sin Aik Kee, an old restaurant which is famous for their specialty ‘char moay’ (fried porridge) and plenty of other varieties.
The delicious fried porridge…chau jook (in Cantonese)
Tags: Array, Bandar Bahru, Barley, Bie, Bie You Tian Restaurant, Cantonese, Chai, Char Moay, Chu Char, Cockles, Curry Suah Tui Bak, Curry Wild Boar, Cuttlefish, Deep Fried Fish, First Trip, Fried Clams, Fried Porridge, Gps Coordinates, Guava, Hong Leong Bank, Jook, Kedah, Kerabu, Kong Pow, Longan, New Experience, Outstation Trip, Parit, Parit Buntar, Peaceful Drive, Peaceful Journey, Penang Island, Penang Travel, Porridge, Right Combination, Rural Area, Seafood Restaurant, Serdang, Sin Aik Kee, Soy Sauce, Spicy Taste, Thick Texture, Wild Boar, Wild Boar Meat
Wanton Mee with many toppings
Tags: Cantonese, Char Siew, Chili Sauce, China Street, Coffee Shop, Dry Wanton Mee, Dumpling Soup, Dumplings, Hubby, Kow, Mr Yam, Noodle, Peace & Joy Coffee Shop, Peace Joy, Penang Food, Penang Hawker Food, Pepper Powder, Pickle Green Chili, Pork Lard, Qq, Rm1, Sesame Oil, Soy Sauce, Spring Onions, Sui Kow, Thin Wrapper, Two Versions, Wanton Mee
Leong Chee Kee biscuits located on the ground floor corner of the People’s Court off Cintra street was known for its traditional Cantonese wedding biscuits. The business set up by Leong Chee Kee has since been taken over by his son, Leong How Keng.
On my visit to this biscuit shop, I had the opportunity to watch the owner make the Chinese snacks of Coconut Tarts, Khay Nui Ko/Gai Dan Go (egg cakes) and Hup Toh Soe (Chinese walnut cookie)…perfect teatime treats.
Yummy coconut tarts fresh right out of the oven! Fantastic!
Tags: Array, Biscuit, Cantonese, Chinese Bakers, Chinese Snacks, Chinese Word, Cintra Street, Coconut Tart, Double Happiness, Double Happiness Chinese Character, Egg Yolk, Even Colour, Fillings, Flower Shape, Grated Coconut, Hup, Keng, Khay, Kou, Leong Chee Kee Biscuits, Lotus Seed Paste, Melon Seeds, Moulds, Nui, People'S Court, Preservatives, Red Bean Paste, Soft Texture, Sunflower Seeds, Tarts, Teatime, Traditional Chinese Pastry, Wedding Biscuits, Yummy Snacks
On one of my recent Kuala Lumpur trips, a few of us paid a visit to the district of Muar in Johor which is also known as “Mar Poh” in Cantonese. We went to explored the town and had a light breakfast before we paid a visit to Octhavia, a factory which produced the town gourmet specialty, the otak-otak (pounded and seasoned shrimp/fish paste).
Nothing can beat this fresh otak-otak right off the stove!
Tags: Array, Assam Pedas, Breath Of Fresh Air, Bustling Town, Cantonese, Clams, Core Product, Fish Head, Fish Paste, Fishhead, Fishing Boats, Flat Fish, Food Trail, Foodies, Fried Clams, Fried Oyster, Gourmet, Heritage, Hot Afternoon, Johor, Light Breakfast, Local Delicacies, Lunch, Lunch Time, Muar, Omega 3, Otak, Otak Otak, Palm Leaves, Penang, Poh, Quiet Fishing Village, Shrimp Fish, Snack, Spring Roll, Taugeh, Tv Antenna, View Of The Sea
Happy Duan Wu Festival to all my readers!
In line with tradition, every year my MIL prepares her own Bak Chang (rice dumpling). This time around, I decided to put up a post in my food blog on this savory rice dumpling which is literally a meal on itself as it is stuffed with various types of ingredients.
Rice Dumpling – Bak Chang (Hokkien), Zong Zi (Mandarin) & Ham Yoke Chung (Cantonese)
Tags: Api, Array, Bamboo Leaves, Boiling Water, Cantonese, Chinese Chestnut, Duan Wu Festival, Dumplings, Egg Yolk, Glutinous Rice, Happu, Hokkien, Hot Water, Mandarin, Moderate Heat, Mung Beans, Mushroom, Occassion, Pot, Rice Dumpling, Rice Dumplings, Salted Egg, Salty Taste, Savory Rice, Scallops, Spice Powder, Tea Leaves, Tight Grip, Tradition, Variations, Yoke, Zong Zi
