Diabetes & Herbal Foods

by Dr. Chong Fee Lan (Tel: 012-370 3755)
Nanjing Chinese Medical Centre
L-02-06, Jalan PPK 1, Taman Kinrara Section 3 Town Centre, 47100 Puchong, Selangor.
Tue-Sat(9am-12.30pm/2.30pm-5.30pm) Sundays(10am-1pm)
Branch:
77A, Jalan Mega Mendung, 5th Mile, Old Klang Road, 58200 Kuala Lumpur.
Tue-Sat(7pm-9.30pm) Sundays(6pm-9.30pm)
Tel: 03-7982 4562

Chinese physicians classify diabetes into three sectors, namely upper sector, middle sector and lower sector illness. Herbal medicines are normally prescribed to be combined with food for cooking. Their main role in cuisine is to keep the blood glucose level near to normal as much as possible.

Upper sector diabetes patient needs an extra fluid diet as he or she may have a strong urine flow but the colour tends to be very yellow. The throat is parched and tongue reddish. Food choice should be on ingredients that can ease the thirst and soothe lungs.

Middle sector diabetics require extra intake of meals. Frequency can increase but the portions should be small. The patients feel thirsty and have bitter taste in their mouths. Bad breath, parched mouths and constipations occur. Hard stool comes with difficult bowel movements. Some light herbal food can improve the general health.

Lower sector diabetes patients may have a constant urge to ease themselves and tend to be rather thin despite consuming a large amount of food. Herbs used can help to speed up the detoxification process and clear body heat.

Always ensure a diabetic diet has three lows and one high. It must be low in oil, salt and sugar but high in fibre intake. Recipes printed are suitable food as they tend to have some curative value.

Celery Soup With Pig's Pancreas
Ingredients:
50g celery (rinsed)
1 set pig's pancreas (rinsed, sliced)
10g Chinese cooking wine
1 egg
10g tapioca flour
5g salt
5g ginger (shredded)
10g spring onions (diced)
Some soy sauce
30g vegetable cooking oil
500ml stock (pre-boiled)
Method:
1.Place slice pancreas in a bowl. Add in wine, soy sauce, tapioca flour, salt, egg, some water to mix together.
2.Heat wok, add in oil. When semi-hot, add in ginger and spring onions. Pour in stock, bring to a boil. Add in no.(1) and celery. Cook for three minutes. Take this as a main dish once a day.
Anecdote: In Chinese food culture, it is believed if you eat a particular part of an animal, it should benefit the corresponding part of the eater. Therefore, to strengthen one'sncreas, you should eat the pig'sancreas.
Herbal properties: Promotes circulation of blood, treats excessive thirst.

Tu Fu Ling Soup
Ingredients:
500g pig'sack bones
50g Tu Fu Ling
2000ml water
Method:
Boil bones and water. Strain residue and oil contents. Add tu fu ling to strained solution. Bring to a boil, simmer till 2 bowls of solution remains. Divide into 2 portions. Drink once a day.
Herbal properties: Strengthens the spleen, has good diuretic effect.

More Diabetic-Friendly Recipes in "Y3K Recipes" issue no.41.

糖尿病药膳

张慧兰医师供稿(Tel: 012-370 3755)
(卫生部认同马来西亚中医师暨针灸联合总会注册中医师)
☆马来西亚中医研究院副院长
★东方中医进修学院副院长
☆南京医科大学针灸硕士
★北京针灸骨伤学院中医学士
☆香港华夏国际中医学院客座教授
★雪隆留华中医师公会财政

Nanjing Chinese Medical Centre
L-02-06, Jalan PPK 1, Taman Kinrara Section 3 Town Centre, 47100 Puchong, Selangor.
Tue-Sat(9am-12.30pm/2.30pm-5.30pm) Sundays(10am-1pm)
Branch:
77A, Jalan Mega Mendung, 5th Mile, Old Klang Road, 58200 Kuala Lumpur.
Tue-Sat(7pm-9.30pm) Sundays(6pm-9.30pm)
Tel: 03-7982 4562


中医称糖尿病为消渴病。分为上消、中消、下消三型，采用药膳治疗，有助于降低血糖及尿糖。
　　
上消型以多饮为主，小便较多、色黄，咽干灼热，食量如常，舌红少津，苔黄而干。多采用生津止渴、清热润肺的方法调整。
　　
中消型常以多食易饥为主，伴有口渴多饮、口苦、口臭、口干、小便频、大便干结。宜清胃泻火、养阴生津。
　　
下消型以小便频多为主。一般采用滋阴补肾、清热降火的方法调理。糖尿病的主要症状是口渴多饮，多食而消瘦、多尿或尿浑浊。运用药物与药膳相结合的疗法，可取得令人满意的效果。

糖尿病患的饮食原则「三低一高」，也就是「低油、低盐、低糖、高纤维」，把握此一糖尿病饮食原则，让糖尿病患者既可品尝美食，又不增加身体负担。 以下药膳可根据患者所表现的症状酌情选用。

猪胰西芹汤
材料：
西芹50克（洗净）
猪胰1具（洗净，切片）
绍酒10克
鸡蛋1个
薯粉10克
盐5克
姜5克（切丝）
葱10克（切段）
酱油适量
素油30克
上汤500毫升
做法:
1.把猪胰片放碗内，加入绍酒、薯粉、盐、酱油、鸡蛋，加清水拌成稠状。
2.把锅置中火上烧热，加入素油，六成热时，加入姜，葱煸香，加入上汤烧沸；加入猪胰及西芹，煮3分钟即成，每日服用一次。

功效:滋阴补血，止消渴。


土茯苓猪骨汤
材料：
猪脊骨500克
土茯苓50克
水2000毫升
做法:
将猪脊骨加适量水熬成3碗，去骨及浮油，加入土茯苓，再煎至2碗即成，每日服一次，分两次服完。

功效:健脾气，利水湿，补阴益髓。

更多有关糖尿病食谱请参考第四十一期《Y3K美厨食谱》。

Diabetes & The Diabetic Diet

by CM Dr. Allen K.M. Pang (Doctor of Chinese Medicine)
* Medical Advisor of Xiamen Ren De Hospital
* Regional Representative of Nanjing TCM University
* President of SEL & KL Association of China Graduated Chinese Physicians
* Guest Lecturer of Hong Kong Wah Ha TCM College
* Director Jiangxi TCM University Malaysia Tutoring Centre
* Vice Chairman (Overseas) of Xiamen TCM & Medicine Promoting Association.

Address:Lot L-02-05, Block L, Kinrara Section 3 Town Centre, Jalan PPK 1, Pusat Perniagaan Kinrara 3, Persiaran Kinrara Sek 3, Taman Kinrara Sek 3, 47100 Puchong, Selangor, Malaysia.
Tel:012-3320445
e-mail: ortcm@sina.com

Diabetes is a condition where there is an abnormally high level of sugar in the blood and the affected patient's body is unable to control this. Basic causes of the illness are thought to be related to genetic inheritance, environment, coming into constant contact with toxic substances or other infection of harmful organism may trigger the onset. Diabetes results from a failure in the production of insulin which is one of the body'shormones and its job is to keep the blood's sugar in control. Without insulin, the body's cells become deprived of sugar despite the fact that there is a high level in the blood. As the sugar level rises due to lack of insulin, the cells burn on fat and nutrients like protein as it goes through improper circulation.

Proper diet still form the basis for management of diabetes and the so-called diabetic diet is nothing more than a modification of a well-balanced diet of others. Whatever others eat, diabetics can eat too but with certain adjustments altered to suit each individual's needs. The intake of calories, proteins, fat, sugar should be carefully monitored as a balanced diet supplies nutrients needed by a person to support daily health. A diabetic person requires the same food nutrients as any other non-diabetic person. But protein, fat and carbohydrates are not metabolized in the same way so there is a need to lower this range of food groups. An uncontrolled diet may bring about problems whether the patient belongs to the Diabetes Mellitus (blood glucose level is higher than normal) or Maturity Onset Diabetes, which is a type of diabetes where the pancreas does produce insulin but the tissues of the body are sensitive to its action and because of this, a condition of high blood sugar level starts.

Sometimes, a diabetic can lapse into problems like hypoglycameia (which means low blood sugar level) or develop hyperglycaemia (which means high blood sugar level). Both conditions can be cured but complications can have an effect on the eyes, start of abnormalities in the nerves and has a tendency to develop artery trouble.

Diet is a must for those who suffer from diabetes. Once you understand the role of diet, there is a better overall control of the disease. With a proper diet and combined with the correct set of exercise, the illness can be managed. A diabetic should bring blood glucose level near to normal in order to lessen the risk of toxic effects and whether a patient is on medication or insulin, the diet should be tailored to each individual's nutritional requirement. Below is a simple guide to the source of vitamins needed in a diet:

1. Vitamin A (retinol) is needed for Group 1 as they tend to have insulin resistance. A good origin of this vitamin comes from egg yolks, carrots, pumpkins, maize, spinach and since vitamin A is fat soluble, it can also be made in the body from carotene, a substance found in carrots, spinach.

2. Vitamin B is water soluble so you need a daily supply. There are many vitamins in this group (B1, B2, B6, B12) and is needed for growth and general health, especially for the nervous system. Sources of this vitamin comes from wheatgerm, pulses, sesame seeds and animal products.

3. Vitamin C (ascorbic acid) acts as antioxidant, mopping up free radicals, prevents irregularities in the nervous system or formation of arterial disease. Fresh fruits particularly strawberries, spinach, tomatoes, contain a useful amount of vitamin C.

4. Vitamin D is needed for the production of insulin. It is an odd vitamin as it can be made in the body. This process occurs in the skin where a substance is converted into vitamin D in response to exposure to sunlight. General exposure should be sufficient.

5. Lack of Zinc can be a problem factor to the secretion of insulin by the pancreas. Foods rich in this nutrient are cereals, eggs.

6. Chromium can help to lower blood sugar and a good source comes from malt, groundnuts, button mushrooms, tea leaves, ginseng and the herb Wong Chi.

7. Selenium can lower blood sugar and prevents hardening of the heart's arteries. A rich source comes from sesame seeds, malt and herb Wong Chi.

It is rather common to find many family members of diabetic patients who expect complications to the patients everyday diet. There are misconceptions that these patients need booster nutrition like chicken essence, foods high in proteins, fish soups or double-boiled chicken with Chinese herbs. In fact this can be a danger as there lies the inability to resist temptation over heavy meals. A well-balanced diet is important for patients but they should not be deprived of good food too.

Bittergourds have enzymes for lowering blood sugar and is a booster for the immune system. The flesh and seeds of this fruit vegetable has loads of goodness and can be taken as a juice drink on a daily basis. It not only helps to prevent constipation but helps to reduce excess weight gained.


As fat restriction is necessary for diabetics, many opt to leave out meat in return for vegetarianism. Eating meat is not harmful in itself but eating anything in excess can be dangerous. As meat is an excellent source of protein, iron and fat, a full vegetarian diet has to be supplemented with the right proportion of nutrients needed in a balanced diet. In a vegetarian diet, protein can only be obtained through plant protein and a combination of nuts, pulses, cereals can help. But it can have its disadvantages as many people are allergic to nuts or flatulence can be formed by eating high fibre foods such as beans. There is often a mistaken idea that if no meat is consumed, the sugar level will be good. This is not true as when there is insufficient insulin, glucose cannot be processed and this remains circulating in the blood stream and can be toxic to the body. Vegans can have an exchange for meat by consuming eggs as it has good protein food. For lacto-vegetarians, the substitution list should include one to two glasses of milk daily and eggs to replace beans. A knowledge of nutrition is the must important factor in preparing a diabetic diet.

Diabetics should drink a lot of water, around 1600 to 1800ml. Water is not a nutrient but the base for the body's major transport system. Alcohol consumption, smoking and excessive sugary drinks should be avoided. Soluble fibres can be beneficial in the diets too. Be wise with your choice and any diabetic patient can still enjoy dining in or out.

糖尿病患者的饮食

彭國民中医师供稿(012-3320445) e-mail:ortcm@sina.com
☆東方中醫藥進修學院院長
☆廈門仁德醫院醫學顧問
☆南京中醫藥大學國際教育學院馬來西亞招生主任
☆雪隆留華中醫師公會會長
☆香港華夏國際中醫學院客座教授
☆江西中醫學院馬來西亞教學點主任
☆廈門中醫藥促進會副會長(海外)

東方中醫藥進修學院
Lot L-02-05, Block L, Kinrara Section 3 Town Centre, Jalan PPK 1, Pusat Perniagaan Kinrara 3, Persiaran Kinrara Sek 3, Taman Kinrara Sek 3, 47100 Puchong, Selangor, Malaysia. (即蒲种路八英里观音殿斜对面)

糖尿病是一种慢性的代谢异常疾病。一般认为糖尿病是由于遗传、环境、化学毒素以及微生物等因素交互影响，造成体内胰脏分泌胰岛素不足，或体内胰岛素产生抗拒性。使得对于醣类的利用能力减低甚至完全无法利用，造成血糖过高，尿中有糖的现象，同时也造成蛋白质和脂肪的代谢不正常。

饮食控制良好的糖尿病患者，生活品质也不逊于一般人。糖尿病饮食是以正常饮食的原则为基础，视各人需要调整热量、蛋白质、脂肪及醣类的摄取量，提供均衡的营养，达到控制病情一种饮食方式，所需要的基本营养与一般人是一样的。所以正常健康的人也可以此原则摄取均衡营养。糖尿病患者若不注意控制饮食，容易引发急性或慢性并发症，使病情恶化。急性并发症包括低血糖症及高血糖症，严重会致命。慢性并发症则包含眼睛、肾脏、神经、心血管疾病等病变。

对于糖尿病患而言，营养医疗是重要的一环。不论病情的轻重，不管治疗的方式为何，都应该搭配饮食控制。轻微的糖尿病患者甚至于不需要药物，只要施以适当的饮食调整，再配合运动就可以相当有效的控制病情。

糖尿病患者有时为了控制血糖，往往过度限制自己的饮食，殊不知这样的做法并不科学。由于患者与普通人有不同的生理需求，缺乏某些营养素可能会加重糖尿病的发生、发展。这里以维生素矿物质等营养素为例。

1.维生素A缺乏可能导致1型糖尿病的发生和胰岛细胞凋亡，日常膳食中增加蛋黄、胡萝卜、南瓜、玉米、菠菜等富含维生素A的食物可有效补充维生素A。

2.作为许多代谢途径中关键酶的辅酶，B族维生素在糖代谢中起重要的作用，主要存在于小麦、豆类、芝麻及瘦肉等食物中。

3.维生素C能够清除自由基，预防糖尿病合并神经和血管病变，多吃草莓、菠菜、卷心菜、番茄等可有效补充维生素C。

4.维生素D缺乏可以导致胰岛素分泌减少，多晒太阳即可。

5.锌缺乏则影响胰岛素的合成和分泌，主要存在于豆类、鸡蛋等食物中。

6.铬可以改善糖耐量异常，减少降糖药或胰岛素需要量，在小麦、花生、蘑菇、茶叶、人参、黄芪等食物中含量丰富。

7.硒可以降低血糖，抗动脉粥样硬化，主要存在于芝麻、麦芽和黄芪等食中。

有些糖尿病人家属觉得病患三餐需限量，怕病患营养不够，而会准备鸡精、高蛋白、鱼汤或用中药炖鸡来进补，其实有很多糖尿病人处于营养过剩的状态，不当的进补反而会害了病人。糖尿病人只要日常饮食均衡，并不需额外进补。

另外糖尿病患者可多食苦瓜，因为苦瓜所含的多肽类物质具有降低血糖、降低血压、调节血脂、提高免疫力的作用。同时，苦瓜的果实或种子的萃取物也能促进人体糖份分解，具有使过剩糖份转化为热量的作用，改善体内的脂肪平衡。此外，它也可消除成为糖尿病原因的肥胖或便秘。因此，糖尿病患者和血糖值较高的人，不妨每天都喝苦瓜汁。

有些糖尿病人因无法接受限量的肉类，而试图改以吃素方式来控制血糖，甚至有人认为吃素不会影响血糖。素食者常有的问题为蛋白质摄取过与不及以及油脂摄取过多。素食者蛋白质来源为豆制品，一份豆制品相当一份肉类营养，因此，素食者正餐时为均衡营养必须以豆制品获得蛋白质，然而一般人对豆制品有相当大的禁忌，若不靠牛奶或蛋之摄取，蛋白质会明显不足。另有些人对豆制品有错误的观念，觉得只要不是肉类就不会影响血糖且不知其油脂量甚高，而不限制食用，造成血糖居高不下。因此，若为糖尿病而素食者，豆制品的摄取是必须的，其为蛋白质来源，与肉类替换。若为全素者，最好为蛋奶素，一天至少一至二杯牛奶，偶而以蛋代换豆制品，以提高蛋白质的利用率。不论吃素与否，只要吃得均衡，控制份量，对血糖控制都是有益的。

糖尿病人要多喝白开水，每天应摄取约六至八杯（1600～1800 C.C）的水。白开水是人体最健康、最经济的水份来源，应养成摄取白开水的习惯。市售饮料常含高糖份，经常饮用不利于理想体重及血脂肪的控制。

总之过度限制饮食不利于糖尿病的控制，为能在控制饮食的基础上，全面均衡地摄入营养素，帮助控制疾病的进展，糖尿病患者应树立正确的观念，饮食结构多样化，做到营养摄入的全面和均衡。日常膳食主要以植物性食品为主，适当限制蛋白质，严格限制脂肪、烟、酒及含糖饮料，提倡高纤维素食物。糖尿病患者还应该在合理膳食的基础上，适当补充一些维生素矿物质补充剂，以保障营养素摄入的全面、均衡，有效预防糖尿病的发生、发展。

Ipoh's Paper-Thin Wanton Skins

Bercham, a village in Perak is home to a big Hakka enclave. When visiting Bercham, a meal at the legendary Shine Noodles stall located within the premises of T & V Restaurant is a must. This coffeeshop sits opposite the Public Bank and gets very busy at night. Many locals rave about the egg noodles and wantons sold at the only food stall here. It has created a wanton craze as people jostled for seats on the pavement or fringe of the street. Call this a Malaysian style of simple dining.

Initially, this 40 year-old business started from a trishaw cart and was peddled by senior Yap Kam Seng. He was helped by his spouse as son- Yap Kok King spoke of his father's overall experiences. They moved to this location about 10 years ago and business has flourished pretty well. Six brothers run the stall started by papa who still kneads the dough by hand. Most traders have turned to machinery help in churning out most food products but this group of Yap clan are true artisans of the trade. They are among the handful of skilled workmen we have left.

The wanton skins has been held in high regard as one of the best in town and more of a signature puller than the egg noodles. Apart from this, deep-fried prawn wantons, sui kow dumplings are equally good. Pastry skins are so thin and the actual appeal lies here.

Basically, the process of making noodles and wanton skins do not differ very much. Flour and whole eggs are combined into a dough which goes through the process of repeated folding and rolling. Of course there is some skill needed in the strength used in the kneading process and experience definitely counts. The Yaps were in the news radar when the Perak Tourism Board accorded their food a new status. It has found its way to the good food index list approved by the state.

Both wantons and sui kow dumplings are served in an ikan bilis simmered stock. As the skin is so thin, you can see the filling clearly. Every piece of morsel is freshly made and tastes wonderful. Other melt-in-the mouth crunchies are the deep-fried wantons, prawn wantons and sui kow dumplings. This taste of a somehow good crunch grows on you with each mouthful. Try them out if you come by the village.

怡保巴占新村是一个以客家人为多的新村，每逢晚上，大众银行对面的东旺茶餐室灯火通明，餐桌摆到路上，这也是大马人喜欢坐在路边用餐的习惯使然。茶室只有一档售卖云吞面的小贩在营业，然而顾客却多得不得了，大家只为一尝“东昇全蛋面”的超薄馄饨。

叶镉铨向我们推荐：「面是师傅以手工做的全蛋面，口感爽脆又松心，四十年没改变。」

这个老师傅就是他的父亲，早期与老伴推着三轮车到处叫卖，十年前才搬入这间店内落地生根。今时今日，大多饮食业者已经舍弃讨好却吃力的手工制做面条，六个孩子却很珍惜老爸的手艺，一起合作经营将这硕果仅存的传统手艺保留下来，实在难得。

叶镉铨说：「最出名的不是全蛋面，而是馄饨、虾馄饨皇及水饺，秘诀就在馄饨皮的制做过程！」

馄饨皮和面一样，以面粉及全蛋搅和后，重复不断擀薄，需要很大的耐心及多年经验才有办法擀至半透明状而不破损。也因为这难得的手艺，曾经被该州旅游局选为代表霹雳州的美食之一。

一碗浸在江鱼仔上汤中的馄饨及水饺可以清楚看到里面的馅料，新鲜的食材配上鲜甜的汤头，令人难忘。

如果要感受这馄饨皮的薄度，来一碟炸馄饨、炸虾馄饨皇及炸水饺，只能以入口即化形容其薄及脆！

Shine Noodles (T & V Restaurant ) 353, Jalan Besar Bercham,
Taman Desa Kencana, 31400 Ipoh.
e-mail: kokking84@hotmail.com website:www://geocities.com/shine_noodles
Tel: 012-5025886 Business hours: 6.30pm - 12.00am

Batu Pahat - Ah See Noodles

Famously known as Ah See Noodle House of Batu Pahat,this shop sells Wanton noodles. Ah Leong earnt the trade from his father, Ah See. Emphasis here is on quality and skill and Ah Leong still make their own noodles just like the way his father did 50 years ago. Many people are confused over the two names and presumed it belongs to one identity, little realizing it is a father and son team. Ten years ago, Ah Leong started a simple no-frills shop selling his noodles but has since relocated to the address printed.

This time apart from Ah Leong and spouse, a third generation nephew- Danny Wang has been groomed to continue the family tradition. Danny is very much a part of the immediate family as he has lived with Ah Leong since young.

Wanton noodles and wanton skins are prepared on a daily basis, barely sufficient for the two outlets. Looking at the crowd, it has to be good food to appeal to so many. The shop would be packed from 8a.m. to 4p.m. on most days. The Johor wanton noodles are not tossed with dark soy sauce. For those who like a spicy touch, it would be tossed with some chilli sauce. The noodles would then have an orangy colour look instead. Another good choice here is the clear soup noodles. We found the stock rather flavourful as it certainly has that oomph, being simmered for hours with a blend of pork bones. Wanton noodle dish is the reason to come as it is one of the best in this district whatmore you should have no complains of their quick service. Regular patrons should know the simple but appetizing noodles has remained unchanged both in quality and taste for over half a century, it has certainly withstood the test of time.

峇都巴辖的阿泗云吞面由开山鼻祖阿泗创业，不久后由儿子阿良接棒，拥有超过50年历史。“阿泗云吞面”深深打入当地食客脑海里，顾客往往误以为阿良就是阿泗。

十年前阿良另开分店，以自己的名字“良记”打招牌。最近良记搬迁到新址营业，继续亲自掌管厨房工作，太太及外甥兼第三代传人黄丹尼负责门市。

自制云吞面及云吞皮，每天只足够供应给两间店卖，营业时间从每天早上八点至下午四点。黄先生说：“我们的云吞面酱料不放黑酱油，让面条保持原本的颜色，喜欢辣的顾客可根据自己的喜爱加入适量辣椒酱捞匀，颜色浅橙红色，非常开胃可口。另外还有清汤面条，以猪骨熬出的汤头甚让顾客喜爱。”

态度诚恳、服务快速，加上五十年不变的口味，你岂能错过良记云吞面！

良记云吞面 Ah See Noodle House
5, Jalan S/J 2A, Taman Setia Jaya,
83000 Batu Pahat, Johor.
Tel: 012-7178 789, 016-750 5050

Closes on Mondays

Sarawak Laksa In Sunway

In the Petaling Jaya suburb, Sunway Pyramid has established itself as a shopping hub offering a diverse range of shopping experience and a venue for food and leisure. Not far away from this centre lies a college known as The One Academy. Frequent food patrons would normally gather downstairs of the college at Restoran Ming Tien. The hawkers at this eatery offer an extensive range of food to the hungry early morning or lunch crowd of office workers and college students. Most stalls remain open way past dinner time.

Best sellers here are dim-sum, bak-kut-teh, wanton noodles, prawn mee and a host of other local food. Oh yes, the Sarawak Laksa signboard attracted our attention.

We spoke to stall owner- Madam Lim Suk Ing. She left Sibu some 12 years ago, to join her children here. As she could churn out a mean Mee Kolok and Sarawak Laksa, there's more reason than ever to venture into the foodline. Accordingly, the noodles for Mee Kolok has to be freshly-made daily, very much a manual task. This lightly coloured noodles is doused with some pre-fried minced meat, lard oil, fish sauce, some char siew slices, no dark soy sauce is added but a side saucer of chilli sauce. She has retained the same local touch as what you get in Sibu as the noodles come with a firm bite.

Business is good especially on Sundays. Her two big tubs of laksa stock gets soldout in no time. What is the fuss over all these laksa variants? Penang Assam Laksa is very much a northern Nyonya creation with a base stock of spicy and sourish taste. Johor Laksa is 'lemak' as the stock is filled with a rich coconut milk gravy. Popular Sarawak Laksa is a version of curry noodles with the spice paste imported from its homeland. It is not as rich as the Johor Laksa as the stock is usually milder.

Scalded thick fat beehoon is placed in a big bowl drenched with the laksa stock. A topping of prawns, shredded chicken meat, omelette shreds, taugeh, chopped Chinese celery, sambal belacan are placed attractively around. Lime juice is doused over the noodles prior to eating. This fusion imparts a distinctive flavour and we got captivated by its beautiful aroma.

Simple down-to-earth cuisine can be good interest for those Sarawakians who yearn for their local hawker favourites. Madam Lim can certainly give you some homespun essence.

双威镇金字塔购物中心是年轻人购物及消闲的天地，附近商业区有一间艺术学院，“明天茶室”就坐落于该学院底层。在这里用餐者除了上班族，以学院生占大多数。

茶室内除了点心之外，肉骨茶、云吞面、虾面等十多种本地小食供选择，其中一档打着“砂拉越叻沙及干盘面”招牌的档口吸引了我们。

十二年前，档主林素英由砂拉越诗巫搬到这里来与孩子同住。由于对家乡的面食相当熟悉，干脆就卖起干盘面及砂拉越叻沙。林女士说：「干盘面的面条都是亲手制作，每天都是新鲜的货色。」虽然远离砂拉越，浅色的面条以猪肉碎、猪油及鱼露调味，加入几片叉烧，没加黑酱油，一小碟辣椒酱随个人喜爱加入，干盘面依然保留当地的风味，爽口够韧。

林女士说：「砂拉越叻沙在这里大受欢迎，星期日可卖两大桶。」砂拉越叻沙与槟城亚参叻沙及柔佛咖喱叻沙不同，槟城亚参叻沙酸味盖过一切，柔佛咖喱叻沙则椰浆浓郁。砂拉越叻沙虽然也是以咖喱作为汤底，叻沙酱由砂拉越运来，味道与柔佛咖喱叻沙比较则清淡得多。

将粗米粉烫过，淋上咖喱汁，再加入佐料如虾、鸡肉丝、蛋丝、豆芽、芹菜碎及参末马来盏，吃的时候挤入桔仔汁，米粉混合了咸、辣、酸三种味道，饱吸叻沙的汤汁，非常开胃。

这里虽然不是砂拉越，然而档主的用心，使远离家乡的砂州游子可以一尝家乡的面食解乡愁。

明天茶室RESTORAN MING TIEN
2-6, Jalan PJS 11/28A, Bandar Sunway, 46150 Petaling Jaya,
Selangor Darul Ehsan, Malaysia.
营业时间 Operation hours:
上午七时至晚上九时 7a.m. - 9p.m.