Posts Tagged ‘Cooking Oil’

BY CK Lam

Recently, I was invited to a cooking session at Tropical Spice Garden Cooking School in Teluk Bahang, Penang. The school offers cooking classes for Nyonya, Chinese, Malay and Indian cuisine and is set in a building surrounded by the lush Tropical Spice Garden.

Under the guidance of Pearly Kee, who is well-versed in Nyonya cooking, the participants and I gained some insight into Nyonya cuisine. We were handed recipe sheets for otak-otak and jiu hu char and Kee guided us through the two dishes.

Both recipes were simple. The jiu hu char had several ingredients put together, each with its unique flavour and texture. This stir-fried dish was so fresh and light and paired nicely with lettuce and sambal belacan.

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Passerby from town to Paya Terubong area will sure to bypass this stall located on the right side of the road, selling You Tiao or more commonly known as Yau Char Kwai. This deep fried Chinese crullers which originated from Kuala Perlis, are similar to the normal crullers except they are extremely long, around 14″. It comes with variety of fillings, indeed a great innovation from the original version. At times, the place which is operated by Mr Tan, would be crowded with customers dropping by for the orders. We had fun visiting the stall while watching the making of the deep fried You Tiao.

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Golden brown deep fried Te Chang You Tiao Wang @ RM1

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