Video =)

Hello guys!

This video is basically about our journey to Mamak Restaurant at Chatswood. We had a great day and we hope you guys enjoy this video! =)

To get the best view and interactivity out of this video, please turn up the volume and view in full-screen.

 

Have a nice day! 

Here are the list of songs used in this video. 

• Stand By Me - Ben E King 
• Mencari Konklusi - Hujan (Malaysian Band) 
• Beautifool - OAG (Malaysian Band) 
• I'm Feeling Good - Muse

The Exhilarating History of Malaysian Food

Hye all!

Today's post entry is about how Malaysian food existed and became famous among food lovers! Malaysia is the home of multiple ethnicities which found its roots during the colonial times where hundreds and thousands of immigrants arrived here to find an honest living in this prosperous land. The migrants’ mostly Chinese working in the tin mines and the Indians placed along the rubber estates brought along with them their cultures not forgetting rich culinary heritages. The cultures go along fine with their cooking where unusual traditional gathering usual accompanied by exotic mouth watering cuisine, that make up the Malaysian food recipes.

Curry Laksa

Curry puffs

Rice tends to be a staple food in Malaysia as in most countries in the same region. Noodles are another staple. Western style bread is a relatively new addition to the Malaysian diet, having gained acceptance only in the last generation or so. Even so, bread is generally consumed as part of breakfast. Vegetables are usually available year round & its climate allows for fruit to be grown year round. Most tropical fruit is available in Malaysia as demand for fruit is quite high.

Variety Malaysian Food

That's all for now.
Have a nice day people.
Toodles!

An easy recipe

An easy recipe called Chinese chicken salad~~

 

It is a great recipe when you need to put something together at the last minute. Leftovers taste great served in a wrap for lunch the next day. Serves 4 to 6.

More Chinese Chicken Recipes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• 1 lb chicken meat breasts, boneless, skinless
• 1 teaspoon light soy sauce, or as needed
• Dressing:
• 4 tablespoons rice vinegar
• 1 tablespoon orange juice
• 2 tablespoons light soy sauce
• 1 teaspoon sugar
• 2 tablespoons Asian sesame seed oil
• Other:
• 1 head lettuce
• 1 – 2 red peppers as desired
• 1 10-fluid ounce can mandarin oranges, drained
• 1 8-ounce can sliced water chestnuts (or fresh water chestnuts, peeled and sliced)
• 3/4 cup chow mein noodles

Preparation:

Preheat the oven to 350 degrees Fahrenheit. Rinse the chicken breasts and pat dry. Lightly rub the 1 teaspoon of soy sauce over the breasts (use more soy sauce if needed). Place the breasts on a roasting and cook for 45 minutes, turning over halfway through cooking. Remove the chicken and cool.
While the chicken is cooking, prepare the dressing and vegetables. In a small bowl, combine the rice vinegar, orange juice, light soy sauce, sugar and sesame seed oil. Refrigerate until needed.
Wash the lettuce, remove the core and shred the leaves. Remove the seeds from the red pepper and cut into thin strips.
Remove the cooked chicken and cool. Shred the chicken meat with your hands.
Pour the dressing into the bottom of a large salad bowl.
Add the lettuce and chicken, tossing with the dressing. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles.
Sprinkle the sliced almonds or toasted sesame seeds on top if using.

Chinese dishes

Hi, all~~

Today, we'd like to introduce one traditional Chinese recipe for you guys!

Stir-fry Beef With Onions

Two types of onions add a distinctive flavor to this dish.

Serves 3 to 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

• 3/4 - 1 pound beef (flank or top sirloin steak), cut julienne
• Marinade:
• 2 tablespoons light soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• A few drops of sesame oil
• black pepper, to taste
• 2 teaspoons cornstarch
• Sauce:
• 3 tablespoons dark soy sauce
• 1 tablespoon sugar
• 1 tablespoon dry sherry
• Other:
• 2 medium onions, chopped
• 1 clove garlic, crushed
• 1 piece ginger, sliced
• 2 - 3 tablespoons water, to make a gravy, if desired
• 2 green onions, sliced diagonally
• Oil for stir-frying

Preparation:

Cut beef across the grain. Add the marinade ingredients (light soy sauce, rice wine or dry sherry, sesame oil, black pepper and cornstarch) and marinate the beef for about 15 minutes.

  While beef is marinating, prepare vegetables. Combine the sauce ingredients (dark soy sauce, sugar and dry sherry) in a small bowl and set aside.

  Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides. When oil is ready, add ginger and garlic. Stir-fry briefly and add onions. Stir-fry until onions are tender but not overcooked. Remove the vegetables from the wok and set aside.

  Add 2 tablespoons oil to wok. Add the beef, stir-frying until it changes color. If desired, add water at this point to make a gravy. Return the vegetables to the wok and mix well. Add the sauce. Stir in the green onion. Stir-fry briefly to blend all the flavors. Serve hot with rice.

Nutritional Breakdown per serving (based on 4 servings, using 1 pound beef)- 377 calories (kcal), 23 g Total Fat (36 percent calories from fat), 24 g Protein, 16 g Carbohydrate, 72 mg Cholesterol, 1152 mg Sodium, 2 g Fiber, 551 mg Potassium.

Do you like it?

Dumplings

Dumplings - Tasty, filling and easy to make.

For those interested in making them, look no further, for here is a quick run recipe and guide to making your own dumplings.

What you'll need:

mince pork
chives
chinese mushrooms
water chestnut
dumpling wrap
soya sauce
chinese vinegar
pepper
egg whites


Most of these can be purchased from any good asian grocery store. Chinese mushrooms come dried and in a big packet, water chestnuts can be found in a tine and the dumpling wrap can be found in the chiller section either in a circle or square form.

The chinese mushrooms need to be soaked for around 25-40 minutes to become rehydrated. This is done by getting a handful and then placing them in a bowl and fill the rest of the bowl with water so that it covers the mushrooms sufficiently. Meanwhile, dice the chives, water chestnut finely, and repeat with the mushrooms once they're hydrated. Mix mince and the diced ingredients in a big mixing bowl until they're mixed well, this well become your "filling".

To wrap dumplings:

place a about a teapsoon or two into the middle of the dumpling wrap and apply the egg white using a brush to the diameter of the dumpling wrap and seal the dumpling wrap together by folding it in half. Press firmly on the outer edge of the dumpling to ensure it doesn't bust whilst cooking, repeat until either the filling mixture or the dumpling wrap runs out.

To cook:
Steaming or shallow frying are the usual types. I personally like mine shallow fried. Once cooked, dip into a mixture of soya sauce and chinese vinegar.

Making dumplings is easy and fun, and can involve the whole family and friends. I've had dinners where  i provided the the dumpling wrap and the filling mixture for my dinner guests to actually make their dumplings. Since it gets easier by your 30th dumpling it can allow for more conversation and fun and I make sure jokingly that you can only eat the ones that you have made, thus encouraging them to make more. This is also a fun recipe for kids to make too.  I remember having a lot of fun while I was younger in making this recipe.

Ding Tai Fung Sydney Restaurant

Hi All

For anyone who is familiar with the name Ding Tai Fung (DTF for short), it should bring up memories of yummy dumplings in many shapes and sizes, delicious noodles swimming in their perfect broth and the experience of queueing up for a table, similar to our previously reviewed restaurant MAMAK SYDNEY. Originally from Taiwan this chain of restaurants operates globally specialising in their dumplings which are made in store.

Unlike our visit to Mamak, we arrived at our restaurant near the end of the night at around 8:30pm, unsurprisingly the queue which we expect and love was nowhere in sight. Personally I was shocked, DTF is one of those restaurants where you would expect a queue no matter the time. As such, we got immediately and we were advised by our waitress that our first order will also be our last.

Flicking through the colourful menu, we were greeted with several pages of dumplings followed by the several pages of noodles and appetizers and finally the colourful desserts. As many might know, the pictures are sometimes are not a very good indicator to how it actually might plate up especially in the case of Chinese cuisine ( have you noticed that many of the Chinese restaurants do not actually offer any pictures in their menus?).  The dumplings which were on offer ranged from their signature XiaoLongBao or steamed pork dumplings to their crabmeat dumplings, which were highly recommended by one of our group. We opted to try every sort of dumpling there was on the menu. The servings were in either 6-8 pieces depending on the type of dumplings. I also ordered a serving of noodles in the chili broth to go with our dumplings.

The dumplings arrived on our table in their bamboo steamer boxes and by the time they all came, our table was literally piled up with dumplings. To enjoy them to the fullest, I would suggest dipping the dumplings into a mixture of vinegar and soya sauce, this can be done by adding them to the little plate with the ginger shreds in it. As their xiaolongbao are so popular amongst the group i decided to grab one first, with the first bite, the soup which is in the bun spills out, this is the best part of the bun incidently, which is why i decided to eat the bun off the spoon, rather than the customary chopstick only route.

The noodle in the chili broth arrives shortly and one taste of the soup tells me its good, the soup is hot, but it also has flavour. I also tried the other dumplings which were there, the pork and vegetable one was also a standout as was the crabmeat one which my friend recommended.

When all the dumplings were finished, I was surprised to find that I was full after consuming 10 dumplings in addition to my noodle soup and its 8 dumplings.

For anyone craving for some amazing dumplings at a reasonable price, one should visit Ding Tai Fung, and be prepared to wait in queue.

Visit Here for some pictures from their official site.

Home-made Chinese food~

Hi, everybody!

I'd like to share dinners made by ourselves this year....

These are all traditonal and simple Chinese food, mainly rice and cuisine, sometimes also porridge...

See following photoes, how do you like it?