Char Koay Teow, is literally translated as “stir-fried ricecake strips”. Variation of the dish is typically prepared at hawker stalls around South East Asia. Of all the notable places to get Char Koay Teow from, the most popular by far is Penang Koay Toew. One must when visiting Penang is to drop by the mecca of all fried rice cake outlets; the infamous Lorong Selamat Koay Teow.
I can’t recall the last time seeing anyone using charcoal as a cooking medium aside from the barbie.
There’s nothing quite like this back home in NZ, the closet you can get is probably from Selera in Newmarket, Auckland.
Tag Archives: malaysian food
Char Koey Teow, Penang, Malaysia
Bang Chang Kuih, Penang
Mother of all pancakes. Bang Chang Kueh, is commonly found in Malaysia,Singapore and Indonesia.The sweet pancake is usually filled with roasted peanuts, cream corn and sugar.
Although there are many variations of this with brown sugar, banana, condense milk, and cheese. My all time fave is the stock standard sweet corn, crushed peanuts, and sugar sprinkles.
The morish pancake is chewy in texture with crispy sides, best eaten hot off the pan.
For the love of food
In the family we all share the same passion for good food. My dear aunt Choo is possibly one of the best cooks I know, her cooking is so good it draws the family together every she time invites. Dinner at her house is always something we can look forward to, recently she decided to have a go at making Jawa noodles.
Thankfully she made for the extra for me to take home!
The saucy mee strikes a flavourful punch with each slurp . Rustic and refined, brings good old memories from Penang.
Roti Canai
One of my greatest cooking discovery to date. Vegetarian fish (mock meat) curry with orka and roti canai.
Ingredients
- 1 1/2 cups standard flour
- 1/2 cup clarified butter
- 1/2 cup luke warm water
- pinch of salt
1. Sift flour and salt together into a large mixing bowl.
2. Pour the liquids and gently stir the mixture together until it gets too tough to stir or when a dough is form.
3. Flip the dough onto a clean floured surface and knead for about 4-5 minutes.
4. Once done set aside dough in a oiled bowl covered for about 2-3 hours to soften.
5. Separate dough into 8 portions and roll into balls. *At this stage you can set some aside to freeze if you wish.
6. Working with one dough portion at a time, flatten and thin out the dough by stretching out the sides.
7. Once stretched fold in the edges back to the centre and roll the roti dough flat with palm of your hands until about half a cm thick.
8. Cook roti in on a well oiled hot skillet until golden crisps start to form.
My method of roti folding is rather simple. For something a little more authentic you might want to try this..
Taste, Auckland
On Friday I took a few hours off to visit Taste. After my last food show anxiety, I made sure I had enough time to walk around and mentally prepared myself to embrace the crowd. I must say I did better this time.
The afternoon heat guided me to Pianko’s yoghurt stall. We started the our palates with Mango frozen yoghurt. My oh my was it a treat! Don’t know how I did not discovered this earlier.
After my first scoop I made a promise to the freezer that we’ll have constant stock of Pianko’s at home.
Onto restaurant sampling..Portobello mushroom from James
Black vinegar glazed pork belly with bbq prawn from District Dining
Rick Stein’s Malaysian Kitchen showcased char grilled snapper with shrimp and lemongrass curry paste on rice. I did not have any but it sure smelt good.
Dark chocolate mousse with strawberries, vanilla mascarpone, crumbed biscotti and hot mint garnish from The Wharf
Monsoon Poon’s wild venison curry on rice
Note worthy treats about the show : Who can resist brownies let alone Serious Brownee’s. Just when you thought packaging couldn’t get any cuter.
Yes, Picton’s pride and joy. Need I say more?
I’m thinking a spread of condiments, side nibbles, and champers very soon. Hello summer!
The boys at work are addicted to Shott.
Thumbs up for free range farming! If you’re ever after bacon I urge you to consider this.
Round two of Pianko’s frozen yoghurt. Just had to make sure it was as good as the first time.
How cool is this floral vege arrangement.
More good eats, Puhoi Valley triple cream brie. Yes TRIPLE!
O’nuts couldn’t resist <3
Spotted these gems on our last walk about. Layers of buttery goodness crunched and crumbled with every bite, Pukeko Bakery you never seem to fail me.
Thank you so much for the tickets NZgirl.
Moon cake madness#2
Just thought I’d share the rest of the moon cakes here with you.
Red bean with lotus seeds
I got to get my hands on a mould next time I’m back in Asia. Going to attempt making moon cakes one day.
Last of my stash. I never liked this flavour as a child and I’m still not a big fan of it now. Lotus paste with dried fruit mix and nuts.
