2007/09/12


海友兴包点
Hai Yew Heng
405, Jalan Pasar,
42800 Tg. Sepat,
Kuala Langat, Selangor Darul Ehsan.

预定电话:012-272 9009,03-3197 4144
营业时间Opens:中午一时至傍晚六时
假期营业时间Public Holidays:早上十时开始



海友兴包点吃出感觉来
“相约呷个包,喝杯咖啡”,这句话说得一点也没错。雪州丹绒士拔是一个以农业及渔业为主的小村庄,也是一个休闲及美食的好去处。许多游客不惜千里迢迢组团前来,只为一尝手工海南包。
海友兴包点是一家拥有四十多年历史的包店。早期由公公打下基础,后来再由爸爸李亚吉接手,现在却由儿子李振德打理。数十年如一日的小店铺充满乡村风味,这里的手工包依然保持往昔口味,尤其是包皮与港式的包相比起来别有特色。

李振德的贤内刘翠芳不劳不怨地与丈夫一起打拼,俩人分工合作把包店打理得有声有色,就连四个孩子也是好帮手。老板娘说:「包包子一点都不难,但是口感要做到最佳,秘诀在于包皮和馅料要做足功夫。」所以每种馅料都是由他们一手自制的,做馅料往往比包包子还要花上较长的时间。
海友兴包点共有六种口味:生肉包、梅菜包、豆沙包、加央包、花生包和菜包。李振德告诉我们:「每粒包的面团重量是70克,加上同等重量的馅料,蒸包子的时间大约是十至二十分钟之间。」手工海南包的特色是皮不会粘牙,有口感及有咬劲 。
生肉包主要的材料来自猪肉,但是并非每一部分的肉都能使用,所以在这方面他们可是蛮专业的喔!自制包点的过程都讲究口感,所以李老板都会选用后腿肉,并且还得去筋去油后切成薄片,再加入少许猪颈肉方可达到最佳的效果。
梅菜包主要的材料是咸梅菜及猪肉,目前是海友兴销量最好的包点,经常供不应求。
豆沙包的馅料非采用红豆,而是选用绿豆为材料,非常特别。将浸软的绿豆磨碎,加入白糖炒约一个小时至馅料又细又发亮,非常顺口而不腻。
加央包的馅更是独家特制,为了不让加央冷却后成团,他们可是经过了多次的挫折后研究而成,一次制做就是120粒鸡蛋,吃后回味无穷。
另一种花生包,花生够爽脆可口而不易散开。菜包的馅料以沙葛为主,李太太说:「沙葛不能切的太细,这样才有口感。」
六种口味各异的包点赢得口碑,你怎能错过海友兴包点呢?
Pau Powers In The Countryside
Much of Tanjong Sepat’s land is utilized on agriculture, especially for growing crops or rearing livestock. Its close proximity to the sea, Tanjong Sepat’s cuisine features a lot of seafood. The many restaurants here are most famous for serving delicious seafood specialty dished. But Tanjong Sepat has been keeping a secret for a long time now, there is a quaint shop known as Hai Yew Heng, most popular for its range of hand-made Hainan paus.
The name synonymous with this dimsum snack has been a family business for over 40 years. Grandpa started the business and handed it to his son, Lee Ah Kiet. Senior Lee then passed the baton to son - Lee Chin Teck, who is the present boss. This is an outlet with a sense of history and continuity and we certainly had some expectations of hand-made paus. Well, it certainly tasted good and had a robust touch compared to those dainty Hong Kong version, country lass versus town lass.
Mr. Lee Chin Teck’s wife known as Madam Liew Sweet Fong, oversee the outlet’s operations and their joint efforts has attracted good business. Tourists come in droves and many Kuala Lumpur town locals make a detour here to enjoy these good snack. Mrs. Lee commented that in order to produce best seller paus, the fermentation of the dough and the preparation of filling are equally important. These tedious tasks are both done by her daily.
Hai Yew Heng sells a range of six different types of paus with their prices listed above. Each dough weight 70 grams and the filling has the same weight too. Steaming takes 10 to 20 minutes, depending on which variety is being steamed. Hand-made paus are not sticky to the bite but tastes really good, a wholesome delight.
Sang yoke pau has a filling of pork. Generally, they use the upper part meat of the hindleg. It is rather cumbersome as sinews and fats must be removed before slicing the meat into fine pieces. Next, a mixture of minced meat from the neck part is added in to provide a good bite.
Mooi choy paus are fashioned from preserved mooi choy and sliced pieces of pork. This is their signature pau and demand always oust production.
The beanpaste paus are made with a filling from green beans instead of red beans. These beans are soaked, ground and stir-fried with sugar over low heat for one hour till a nice sheen appears. The end result is a paste with no heavy taste.
Home-made kaya is used as the filling for kaya paus. Each steam of kaya results in a beat of 120 eggs. This is a secret recipe modified to give a correct consistency. The kaya does not turn into a gooey mass when the paus are cold.
Peanut paus are up to the marks. Vegetarian paus has yambean as the main ingredient. Mrs. Lee explained that to get a good crunch, the yambean must not be sliced too fine. It looses the texture.

We were literally immersed in all the paus that afternoon. And who else wouldn’t?

啤律大树下新华(早夜市)肉骨茶
RESTORAN XIN WAH
QP 27, Queen’s Park Retail Centre,
Jalan Shelley, Off Jalan Peel,
55100 Kuala Lumpur.
Tel: 019-267 1037 (Ooi Bee Fah)


新华肉骨茶
文:谢宋美
喜欢找吃的吉隆坡人对啤律绝对不陌生,这条位于蕉赖与敦拉萨路之间的老街有多家老字号的食店,食物水平保持一贯水平与价钱公道是留住食客一再回来的主因。
十多年前在半山芭富都广场上班,早餐总喜欢在啤律尾一家没挂招牌的大排档吃瓦煲肉骨茶。喜欢这里的环境有大树遮阴又没围墙,在自然风吹送下用早餐,心情特别舒畅。后来这里被市议会拆毁,我们顿失一个享用早餐的好地方。过一段时日在蕉赖路一间汽车装饰店内看到一个不显眼的招牌「新华肉骨茶」,原来这对辛勤的夫妻在这里东山再起(第19期56页报导)。虽然环境不比以前,老顾客陆续回来,食物除了肉骨茶之外,种类增加了,我们常带朋友来用餐。
去年新华肉骨茶搬到啤律的新商业区皇后园营业。 这里环境优美,多家名牌商店入驻,整个商业区以单层商店为多。新华得天独厚,管理层让出这个新区的双层商店角头单位给他们,同时将其中一条路封了让他们摆满桌椅营业。虽然是新区,由于在啤律大路边,这里大树成行非常凉爽,久别大树下用餐的环境再次回来。
味道甘甜的瓦煲肉骨茶依然是主要特色,五花肉弹牙,排骨的熟度恰到好处,滚烫的肉骨茶上堆着一撮芫荽解腻。此外,姜酒猪肝及猪腰、姜茸蒸鱼、清炒蕃薯叶、黄酒菜园鸡都是我们所喜欢的菜色。老板娘告诉我们:「搬来这里之后,每天早、午、晚用餐时间都满座。」无可置疑,新华带旺这个新区!
Famous K.L. Bat-Kut-Teh Spot
By Catherine Chia
Many good street food stalls, coffee shops, restaurants and food courts are found along Jalan Peel. This road is dominated by the Chinese enclave but there are a spread of Malay food stalls and a sprinkling of Indian eateries. This area could not be more diverse and similarly with the varieties of food found.
I liked the food found at Xin Wah and it has come a long way since I first ate at their little stall several years ago when I worked in Pudu Plaza. Early mornings left me with little choice for breakfast and it was always food at this little hawker’s place along Peel Road for claypot bak-kut-teh. The stall had a huge tree as shade and the whole place was free of perimeter. Gentle breeze in the mornings can be so refreshing as you eat in a casual atmosphere. Well, with everything added in, it gave the place its own distinct character. But soon enough, the stall was dismantled by City Hall. They relocated further down the street. It was stationed next to a car accessories shop along Batu 2½, Jalan Cheras. It was known as Restoran San Wah then and soon became a one-stop centre for breakfast, lunch and dinner. Their menu expanded and so did their patrons. We have introduced this place to reader before (Y3K issue 19, page 56) and brought many friends to savour their food.
Now the restaurant has moved once more and is now a mainstay at Queen’s Park Retail Centre, a complex off Peel Road which has a fair bit of Shopping under one roof. The management gave Restoran Xin Wah (change of spelling) utmost support. They reserved the corner section of the double level lot for them and even cordoned a small section of a private road to allow the placing of extra tables and chairs. Many old-timers just like to have their meals under the trees. As branches interwined, leafy canopies are created giving a rustic feel. Don’t you like to hear the rustle of leaves (they don’t normally end in the soup stock). The breeze has lured us here many times for meals.
This renowned K.L. style bak-kut-teh is far from ordinary, if you ask me. Claypot stock has a very appealing taste. Belly pork comes with a firm bite, spare-ribs are softened nicely without the meat falling off. The hot boiling stock has a simple garnish of coriander leaves. We liked a few of their signature dishes like ginger wine with pig’s liver and kidneys, ginger paste steamed fish, simple stir-fried sweet potato leaves, rice wine village chicken. They have other noted specials like braised whole pig’s trotter, white steamed village chicken. The restaurant here is bigger than those in modern food courts and lady boss is all smiles as she told us that business is now better than ever. Thanks to them, a hive of activity goes round the complex.


Y3K Recipes issue no.38


(Sept. – Oct. 2007)

Title: Pork
Features:
60 Delicious Pork Recipes, Homely Dishes
Pork in Herbal Recipes
Bread Baking
Malaysian Buka Puasa Recipes
A Gourmet Trip To Singapore






Contents of recipes in Y3K no.38
Catherine’s Kitchen 谢宋美私房菜
☆ 咸蛋蒸猪肉 Salted Egg Steamed Pork
☆ 姜葱炒猪腰 Ginger & Spring Onions Fried With Pig's Kidneys
☆ 烧排骨 Roasted Spare-ribs
☆ 青咖哩猪肉 Green Curry With Pork

Y3K’s Choice 推荐食谱
☆ 家庭式脆皮烧肉 Home-made Crispy Skin Roast Pork



The Master’s Touch 大师授艺
☆ 娘惹酸菜 Assam Roast Pork Nyonya Cuisine
☆ 焖肉 Stewed Meat
☆ 娘惹香料炒猪肉 Bak Char Rumpah (Nyonya Cuisine)
☆ 干咖哩甲必丹排骨 Spare-ribs Dry Curry Kapitan
☆ 娘惹腐竹汤 Tek Garki Th'ng (Nyonya Cuisine of Foo Chook Soup)



Put Some Meat On Your Plate 无肉不欢
☆ 泰式柠檬肉片 Lemon Fragrance Pork Ala Thai-style
☆ 豉汁蒸排骨 Ribs Steamed with Fermented Black Beans
☆ 雪菜肉碎扒菜蔬 Preserved Vegetable & Minced Meat Braised
☆ 醋溜肉丸 Meatballs In Sourish Sauce
☆ 亚参猪肉片 Assam Pork Slices
☆ 酸甜风梨肉球 Pineapple Meat Balls & Tangy Sauce



A Table Of Meat Consumers 肉香传千里
☆ 芝麻排骨 Sesame Seeds Spare-ribs
☆ 金香猪脚 Kam Heong Pig’s Trotter
☆ 腐乳花腩煲 Foo Yee Belly Pork
☆ 鸳鸯肠 Yin Yang Offal



A Whiff Across 金门美食
☆ 炸虾饼 Shrimps Cake Galore
☆ 韩式人参鸡汤 Ginseng Chicken Soup Ala Korean
☆ 红烧排骨 Red-braised Rib
☆ 清蒸斗鲳 Simple Steamed Pomfret
☆ 金门蚝煎 Fried Oyster Pancake Kim Mui Style
☆ 金门面线 Kim Mui Mee Suah



Cook It Our Way 我们的食谱
☆ 开胃咸菜凤爪 Ham Choy With Chicken Feet
☆ 卤鸭 Braised Duck
☆ 南乳排骨 Braised Nam Yee Ribs
☆ 椰香焗鸡 Santan Braised Chicken
☆ 特式油饭 Fragrant Rice
☆ 蒸香蕉蛋糕 Steamed Banana Kuih



HERBAL WAY TO HEALTH 现代大长今
☆ 猪肝桂花肉 Aromatic Liver Dish
☆ 莲子芡实猪肉汤 Lotus Seeds, Foxnut Pork Soup
☆ 杏仁蒸猪肉 Sweet Almonds Steamed Pork
☆ 玉竹猪肉汤 Yoke Chook Pork Soup
☆ 冬菇猪肉汤 Shitake Mushrooms Pork Soup
☆ 紫菜猪肉汤 Seaweed Pork Soup
☆ 花生红枣猪蹄美肤汤 Groundnuts Dates Pig’s Trotter Soup
☆ 鸡骨草猪肉汤 Herbs & Lean Pork Soup
☆ 夏枯草排骨汤 Hah Khoo Choh Spare Ribs Soup
☆ 板栗猪肉汤 Fresh Chesnuts Pork Soup
☆ 无花果炖肉 Dried Figs Pork Soup
☆ 蚝豉肉汤 Oysters Pork Soup
☆ 莲子百合猪肉汤 Lotus Seeds, Lily Bulb & Pork Soup
☆ 黄精炖肉 Wang Jing Steamed Pork



Ramadhan Feast 斋戒月美食
☆ Kuih Kemboja
☆ 薄饼Popiah
☆ Nasi Beriani Tumpang
☆ Daging Beriani Kambing
☆ Assam Rebus Ikan Masin dengan Nenas
☆ 参峇榴梿虾 Sambal Tempoyak Udang
☆ Masak Lemak Tempoyak Pucuk Ubi
☆ Ayam Masak Assam
☆ Serunding Kelapa dengan Udang Kering
☆ Botok-botok Ikan



Can You Resist These Baked Thrats 面包飘香
☆ 芝士咸豆蓉面包 Cheese & Savoury Bean Paste Bread
☆ 墨西哥芋头面包 Mexican Taro Bread
☆ 如意卷红豆面包 Bean Paste Bread in a Cup
☆ 香咸奶黄面包 Savoury Custard Bread

2007/07/28

Y3K RECIPES 第37期目录(2007年7-8月出版)

2 烹饪工作坊 Cooking Workshops
28 甘大厨4大粉王 Lovely Noodles by Kam Kitchen
33 面食药膳 Herbal Noodles
44 好吃秘诀不外传只与Y3K读者分享 Learning New Flavour Can Be Fun Sharing Food Pleasures with Y3K Readers
50 顶尖销售高手诚心服务赢人心 Success within Her Reach
57 烹饪比赛 切磋厨艺 提高厨艺 Discovering Hidden Talent Worth Their Salt
73 颂记牛肉丸 Robust Aromas of All Things Beefy
74 中华巷酿豆腐 Down Madras Lane Back AlleyGood Eat of Yeong Taufoo
74 发记西刀鱼丸粉 A boast of good fishballs and fish-paste skin wanton
75 新九如牛肉粉Beef Balls Heaven
76 廚房風水要項 Feng Shui In The Kitchen

9 Glamorous Food 名厨美食

☆ 炒白粿干Fried White Rice Sticks

10 Catherine's Kitchen 谢宋美私房菜

☆ 淋面 Lam Meen
☆ Mee Rebus Ala K. L. Style
☆ 砂拉越茄汁粿条Sarawak's Renowned Tomato Sauce Kwayteow
☆ 炒薯粉Fried Tapioca Noodles Hokkien Dish

14 The Master's Touch 大师授艺

☆ 荞麦冷面 Soba Chilled
☆ 面线汤 Mee Suah in Soup
☆ 鱼滑冬粉汤 Fish Cakes Glass Noodles Dish
☆ 意粉配辛辣酱 Spicy Spaghetti In Red Sauce Concocted With A New Twirl
☆ 意大利粉配鱼汤 Spaghetti Soup

20 Lady Oracle 名师风范

☆ 泰式凉拌冬粉Glass Noodle Salad Thai-style
☆ 客家炒粿条Hakka Fried Kwayteow
☆ 辣炒银针粉Spicy Taste Pin Noodles
☆ 福建炒面Braised Hokkien Mee
☆ 葱油香菇面Aromatic Mushroom Noodle
☆ 广式炒米粉Rice Vermicelli Fried Cantonese-style
☆ 黑椒乌冬面Black Pepper Udon
☆ 潮州蒸米粉Steamed Rice Vermicelli Teochew-style

28 四大粉王Have Noodles Will Dine

☆ 猪脚筋炒冬粉Special Pig's Tendons Fried With Glass Noodles
☆ XO鱼头米粉 Extravagant Fish-head Beehoon
☆ 苦瓜河粉Bittergourd Horfun
☆ 甘香福建面Trendy Kam Heong Hokkien Mee

33 现代大长今 HERBAL WAY TO HEALTH

☆ 山药乳酪义大利面Huai Shan Cheese & Pasta
☆ 意大利蕃茄磨菇面 Healthy Italian Pasta with Tomato & Button Mushrooms
☆ 南瓜营养面 Pumpkin Noodles
☆ 昆布海鲜面Kombu Seafood Noodles
☆ 红豆十全大补面Red Beans Fortifying
☆ 补肾乌发养生面Wholesome Noodles
☆ 四季玉米茯苓健脾干捞面 French Beans Sweetcorn Fu Ling Noodles
☆ 赤小豆罗勒(九层塔)水煮草药面 Red Gram Bean Noodle & Basil Stock
☆ 山药馄饨配玉竹粉葛汤Wai Shan Wanton Paired With Herbal Soup
☆ 蜜制南瓜子Honey & Pumpkin Seeds

44 好吃秘诀Generous Portions of Lip-Smacking Dishes

☆ 水粿 Steamed Kuih In A Bowl
☆ 焖炒冬粉Braised Glass Noodles
☆ 冬菇鸡脚 Special Sauce Braised Mushroom & Chicken Feet
☆ 海鲜意大利面 Seafood Spaghetti
☆ 蜜汁鸡Yummy Fried Saucy Chicken

51 喜悦的滋味 Food Bliss

☆ 无水焗羊角豆 Unique Ladies Fingers
☆ 黑椒鸡翅膀 Black Pepper Chicken Wings
☆ 脆口炸虾球 Crispy Crescent Prawns
☆ 补眼汤 Soup for Good Vision
☆ 鸳鸯鱼 Scrumptious Grouper
☆ 红烧元蹄 Red-braised Pig抯 Knuckle

57 厨艺大比拼 Cooking Competition

☆ 古早味排骨酸 Sweet & Sour Spare-ribs
☆ 印式香辣鸡Indian Flavoured Spicy Chicken
☆ 花开富贵 Flowers Bloom Forth
☆ 鱼芋相伴 Fish-head and Taro Dish
☆ 凤凰出塞 Chicken with Spices and Toasted Coconut
☆ 印度式咖哩鱼Fish Curry Indian-style
☆ 腐竹焖排骨Beancurd Sticks Braised with Spare-ribs
☆ 家乡焖花肉 Braised Belly Pork Hometown-style
☆ 印度式咖哩鸡Chicken Curry Lemak Indian-Style
☆ 花枝招展 Spicy Flavoured Chicken

68 面包飘香 Can You Resist These Baked Thrats

☆ 水蜜桃丹麦卷 Sweety Peach Croissant Twists
☆ 香料火腿丹麦面包 Spices & Ham Danish Bread Rolls
☆ 杂果丹麦面包 Mixed Fruits Danish Buns
☆ 绿茶丹麦面包 Green Tea Lotus Paste Danish Buns

廚房風水要項


罗木勇大师
自從開始在Y3K撰寫廚房風水至今,接獲許多讀者電話詢問,似乎很多人都開始關注廚房風水,但對於陳設多年的廚房又不知如何著手,要重新整頓又須考慮各方面問題,太大費周章了。因此,我根據大家的提問,在這則完結篇中,歸納出廚房風水吉凶宜忌的五項重點,以便Y3K讀者參考。

總括我的經驗,還是要提醒讀者,風水即是自然科學原理,廚房風水佈置以科學實用為基礎,風水學探究為依據,以朝全家大小身、心、靈健康的目標邁進。

廚房風水須注意的五大重點如下:

一)忘風但要通風:風水講求藏風聚氣,尤其是爐灶更是忘風,但是廚房則是要通風。
(I)風水學認為爐灶正對門口,以及灶後有窗口都不吉利。若依據科學理論分析,主要是擔心爐灶被門路的風,或者窗外的風吹襲;因為煤氣爐或石油氣爐萬一遭風吹滅,便會有泄漏煤氣或石油的風險,釀成大禍。早年用柴炭煮食,大風一吹,火屑四散,則易引起火患。
(II)廚房要通風
廚房是煮食的地方,烹飪時油煙、氣味都會四處迷漫,而未煮熟的食物殘渣也易腐爛發出臭味,導致細菌繁生。因此,通風在於廚房是非常重要的條件。通風的廚房不宜設在一個封閉的空間,也不可將廚房擺設在房屋的中間,都是不吉利的。

二)火水不容:根據風水學,廚房爐灶火氣旺,因此屬「火」,火水相沖,所以切忌與屬「水」的相關物擺設一起,會影響健康。
(I)廚房中洗碗盆、雪櫃、或洗衣機都是性屬「水」,所以爐灶不宜介在這些物件中間。
(II)爐灶不可設在溝渠上。
(III)北方屬水旺之方位,水能剋火,因此爐灶不宜設在北位。

三)廚房不宜靠近睡房:廚房是烹飪的地方,屬於燥火且油煙多的地方,根據風水學,油煙吸太多會損害健康;而用現在科學角度,睡房太靠近廚房則悶熱,散熱也慢,人因此易受干擾,心浮氣燥,精神不振,無法在自己的房中尋得安寧。
(I)爐灶不宜直沖睡房門
(II)爐灶不宜靠近睡房

四)爐灶宜坐凶向吉:「坐凶向吉」是廚房風水安置爐灶的四字 真言。所謂「坐凶向吉」,即爐灶設在凶位,但爐口或是火門(或稱開關)則向吉方。

五)廚房宜清潔明亮:廚房衛生是關乎全家健康的重要關鍵,因 此廚房風水最避忌雜物阻塞,導致空間狹窄、光線昏暗、凌亂潮濕不堪。在科學角度,這樣的地方便易造成蚊虫鼠蟻滋生,各類疾病細菌繁殖的溫床,對全家衛生構成威脅。廚房是火與水用量最大的地方,又得儲存各色各味的乾糧配料,要保持環境乾爽清潔又明亮,絕對不容易。因此,作為廚房的巧婦,在各方面設計都得要花番心思,才能一勞永逸解決問題。
(I)廚房設計宜通風且乾爽--對於現代寸土寸金的房屋設計而言,似乎是強人所難的要求。但是現在化的用具則可彌補缺憾,例如適當的採用抽風機或抽油煙機,便可以保持處理油煙問題,及使廚房空氣流通。
(II)廚房瓷磚採用得宜--瓷磚選色得當可以使廚房反射得明亮。因此選擇廚房瓷磚除個人喜好外,還得風水、健康和安全需求。瓷磚顏色宜明亮,可以將狹窄的廚房照得寬闊且明亮,可以減少蚊虫滋生。但明亮的瓷磚則表面不能太光滑,以免太滑足而帶來安全問題。此外磚的面積宜屬適中,因得小的方格瓷磚會有多接縫,是油煙累積的地方,不易清洗,而太大片的瓷磚則易滑足。
(III)定時整理廚櫃--當然現在的屋子大部份都有安裝廚櫃,所以不必我費舌多加強調,但是如果廚櫃儲存太多雜物,卻不常整理,同樣也會成為蟑螂、不明昆虫的溫床,導致廚房出現許多異味,乾糧用料和碗碟也不清楚,也會影響全家健康。

因此,在結束廚房風水系列報導前,我要強調的是,任何注重廚房風水的人,首先得盡人事的維持一個清潔乾淨的烹飪場所,然後再對風水中重要避忌的要項稍加注意,必要時作些方位整頓,基本上便可確保一家大小的健康,進而有足夠的精力追求各人心願,遂達萬事如願,心想事成的目標。

甘大厨4大粉王 Our Favourite Noodles


和我们一起到西藏旅游的团友蔡先生与太太对吃很讲究,味觉相当敏锐。一次聚餐中,他向我们推荐:「蕉赖六里村的甘大厨,甘香福建面一流!」

为了一探虚实,我们找一天到这间名字令人留下深刻印象的餐馆宵夜。原本想一试甘香福建面,结果被餐牌的苦瓜河粉所吸引。炒过而味道不太苦的苦瓜与拉过油的河粉是绝配,加上所用的调味料很讲究,用餐完毕后,我们给予这道面食高评价。

这间餐馆由兄妹俩合作经营,哥哥甘平光拥有十多年的厨艺经验,对选材用料一丝不苟;负责楼面的妹妹甘媄凤态度亲切,让人留下好印象。除了甘香福建面及苦瓜河粉之外,最受欢迎的面食非XO鱼头米粉莫属。真材实料加上一流厨艺,令生客变熟客,口碑相传之下成为这里的招牌面食。另外一道猪脚筋炒冬粉不会油腻,再一次证明甘大厨不是浪得虚名!

We got aquainted with Mr. K.C.Choi and wife recently as we travelled together to Tibet. This couple has good tastebuds and always enjoy reviewing tasty food. One of their strong recommendation is the Kam Kitchen, an eatery located in Kg. Cheras Baru, Kuala Lumpur. Accordingly, the version of Hokkien mee done here is splendid.

On the day that we visited this eatery, we thought of trying only the suggested noodle but in the end, we eventually got attracted to the other signature dish of Bittergourd Horfun. The gourd was in no way bitter and paired well with the fermented black beans and noodles. There is no compromise in terms of flavour, quality, truly a delicious eating experience.

This Kam family got involved with the world of cooking some years ago as big brother Ben has many years of experience handling the wok. He is noted to be rather choosy on the selection of ingredients. Sister is Alvina, who supervises the front division and takes a personal interest in their patron's needs. She has a rather cheerful personality which adds a plus charm to the otherwise plain environment. Apart from the Hokkien Noodles and Bittergourd Horfun, there was an exciting find of a real good Fish-head Noodle. We enjoyed a fourth dish of Pig's Tendons Friend with Glass Noodles. Rich in flavour but not in oil, it was tasty indeed. Where else can you get good food, good service without having to pay steep prices? What more, Ben is always ready to serve novel dishes.

KAM KITCHEN
No.6, Jalan 18, Kampung Cheras Baru, 56100 Kuala Lumpur.
Tel: 012-2905623, 016-2855958
Business hours: 11am-2.30pm, 5.30pm-11pm
Closes on 2nd & 4th Monday of the month.

廈門風味宴

峇株巴辖是柔佛州第二大都市,早期以针织业闻名。这里有三多:挂牌公司多、神庙多、餐馆多。

本地两位知名富豪绿野集团老板李金友及成功集团老板陈志远均在此出身。峇株巴辖目前有十七间挂牌公司及多间符合挂牌资格而尚未上市的机构,可以说这里是柔佛州商业活动最活跃的一个市。

这个地区大大小小有注册的神庙共有四百多间,没注册的不计其数。

峇株巴辖大街小巷均可看到各类餐馆、小食中心、街边小食、糕点专卖店等。

这里的华人以福建人为多,吃当然以福建菜比较受欢迎。在当地创业已经廿二年的「海洋酒楼」是一间响铛铛的名酒楼。由七月廿一日至八月一日,该酒楼特地邀请来自厦门的大师级名厨到此呈献厨艺,一连举办七场厦门风味晚宴,以让本地食家一尝地道厦门菜。

根据该酒楼市场董事经理余诗杰透露:「这次的目的在于餐饮文化交流、旅游、考察及互访。晚宴不忘慈善,所筹募到的义款将会捐献给本地华团组织及教育团体。」

我们出席七月廿一日首场晚宴,宴开二十席。晚宴共有十道菜肴,我们最欣赏其中以“银丝烩金钮”为名的一道菜。上桌时,以眼判断好似粗米粉炒三丝,卖相平平无奇。送入口中咬嚼,弹性绝对不是一般粗米粉所有,反而有点像吉胆岛著名的鱼面,弹口兼带淡淡的海鲜香味。面条、西芹丝、金针菇及辣椒丝与淡淡的调味相互配搭,形成一道不夸张却很可口的小食。

晚宴进行至中途,司仪邀请来自中国厦门的骆柄福大师上台为食客讲解当晚的菜肴所用材料,原来刚刚所吃的白面条是墨斗面。大师说:「将墨斗净肉搅烂之后加入盐、味精、蛋白及生粉拌匀,继续不断打至成泥状,色泽光亮及有弹性。将墨斗泥挤压成条状,放入温水中以慢火煮至熟即可备用。在炒之前,以滚水川烫,再与西芹丝、金针菇及红辣椒丝以中火快速翻炒,上碟前加入简单调味料及芡汁炒匀即可。」

如果对来自厦门大师的厨艺感兴趣,包括今晚还有五场晚宴等着你去品尝,你将会是最佳评审。

加影叉烧饭


加影是沙爹城,许多人为了一尝这里的沙爹远道而来,我们则是冲着这里的叉烧饭常到。

本地饭档的午餐,除了经济杂饭及海南鸡饭大受欢迎之外,烧腊饭是另一选择。烧腊店一般售卖的种类不多,叉烧、烧鸡、烧肉、烧鸭比较普遍,有些还卖烧排骨及烧鹅。数年前一位住在加影的朋友陈太向我们推荐:『加影的吃除了出名沙爹之外就是烧腊饭,别无其他选择。』

加影车多位少,中午时间,这个与大巴刹隔着一条河的两排单层小商店泊满汽车。小小的商业区内有熟食店、理发店、书报店、杂货店等。我们常光顾的烧腊店『叻计』就在中央的其中一个单位,与巴刹遥遥相对。这是一间不起眼的小饭档,玻璃橱窗后挂着几只烧鸡、烧鸭与数块烧肉,叉烧则放在一个大饭锅内,里面以烧烤时流出的油及酱汁浸着。大多数时间,留着小胡子外号“半只鸡”的老板双手不停地忙着斩鸡切肉,连头都不得空抬起。陈太说:『迟点来什么都没有,很快卖完。』

我们最喜欢这里的叉烧,去了皮的五花肉肥中带瘦,肥瘦比例介于三七。一条条深红色的叉烧外层烧得够脆却不焦,油亮结实,卖像很有吸引力。肥肉部分的大部分肥油已经烧出,肥肉弹性十足;瘦肉部分则烧得够结实却还保持湿润及有肉味,不会干涩,肉质幼滑一咬即断而不会黏满牙缝,我们对其烧烤功夫给予高分。叉烧酱当然也是重要因素,将甜而不腻的叉烧酱淋在叉烧肉及油饭一起享用,甚至青瓜都特别脆口。

虽然中午的太阳晒在锌板屋顶比较热,然而在店后依河而坐,一把十八寸的大风扇不停猛吹之下享用加影味道第一的叉烧饭,即使流了一身汗也甘愿。

Slip Into The Boot Of Europe - Italy (by Jenny)



Eeks… I’m going Italy!

Italy has always been on my mind since my first visit to Europe. Though very much tempted by the world renowned fine gourmet, branded luxuries and breathtaking sceneries, I always gave a pass on visiting this wonderful country each time I was in the vicinity. Why you may ask? My near phobia of the infamous hordes of professional pick pockets milling through the tourist districts, that’s why! The throwing of ‘babies’ in your lap while they snatched your purse, the use of chewing gum to pick your wallet while you were busy fending off harassment from another… you named it… I have heard of way too many horror stories to garner up enough courage to venture into this land on my own.

But alas, my long-time travel mates (my beloved sister and brother-in-law) finally managed to convince me that the temptation and allure of this beloved country is just too enduring to let go just because of these little blemishes. And so, prep with whatever anti-theft gadgets we can get our hands on and a bagful sense of street smart, to Italy we march!


Ma ma mia… I’m in Italy!

After a long 11 hours flight, I finally arrived. Apprehensive, I walked into the arms of Italy; Rome to be exact, the capital of the country. Looking beyond the doors of Fiumicino Airport, the sights that welcomed me is actually quite pleasant. Hmmm… this country may not be so bad afterall…

Roma

With a little jostling, we finally loaded our luggage into the coach and got ourselves organised. Soon, we are on our way to our first stop, the famous Colosseum.
The Colosseum was originally called the Flavian Amphitheatre after its builders, the emperors Vespasian and Titus, both of the Flavian family. Construction began around 70 AD and was completed in 80 AD. It seats more than 50,000 spectators. Its opening was celebrated with 100 days of games in which thousands of animals and gladiators were killed.
Though the amphitheatre has lost most of its past glory with time, with two-thirds of it badly damaged by fires, earthquakes and plundering (Did you know that The cathedrals of St Peter and St John Lateran, the Palazzo Venezia and the Tiber's river defences, for example, all exploited the Colosseum as a convenient quarry!), restoration work is nevertheless in progress.

I am not too much of a Colosseum fan, reminds me too much of the ancient Roman’s barbaric and violent ways. Instead the ice-cream stand nearby caught my eyes! Yum yum, my first attempt at Italy ‘cuisine’. True enough, the ice creams live up to expectation, creamy, soft and not too sweet… in short, yummy!

With my sweet tooth satisfied, we move on through the now bustling traffic to our next stop, the Vatican City.

Vatican, the smallest but one of the richest Catholic states in the world. One will never forget the sight of the St. Peter Basilica. Its light blue dome glittering under the sunlight... such compelling grandeur that I am lost for words.

We quickly joined a long queue to pass through security scan to enter the interior of the St. Peter’s Basilica, a catholic church. If you are zealous and fit enough, please do climb the 323 steps of stairs to reach the roof of the Basilica. You will be rewarded at the top with picturesque bird’s eye view of the St. Peter’s Square, with the Egyptian Obelisk at the centre that resembles a sharp needle pointing towards the sky.

Rome is literally littered with water fountains. The fountains which once served as water sources to the locals are simply too numerous to be counted. But THE ONE that all tourists will make an effort to visit will be the Trevi Fountain. The Trevi Fountain (Italian: Fontana di Trevi) is the largest — standing 25.9 meters (85 feet) high and 19.8 meters (65 feet) wide . It is the most ambitious of the Baroque fountains of Rome.
The Trevi fountain is elegantly decorated with intricate live-size marble sculptures. The centre piece being that of Neptune riding a chariot drawn by two (sea) horses. The famous Chinese Author San Mao once remarked the irony resemblance between Neptune and her late husband, Kher Si. Being a professional and renowned diver, it was a big sarcasm that Kher Si died in the embrace of the ocean while catching fish.

As the local folklore goes, it is lucky to throw coins with one's right hand over one's left shoulder into the Trevi fountain. The legend of the coin throwing is actually that if you throw one coin, you are ensured a return to Rome; two coins to get married; and three to get divorced! Like a true blooded tourist, how can I let go of such a good ‘lobang’, I tossed a coin into the fountain and kept my fingers crossed…

Around Trevi Fountain, the streets are flanked by coffee houses and luxury goods shops. A nice place to laze the afternoon away, but beware, the indulgement comes with a hefty price tag too. Come prepared with a well-lined pocket.

Pisa

It was raining when we reached Pisa. Three white buildings stood quietly in the Field of Miracles, resembling three pieces of toys miraculously created and placed by God for the appreciation and enjoyment of mankind. The baptistery was first to be constructed, followed by the cathedral and lastly the landmark of Pisa, the leaning tower. A mistake turns good; the architect should rest in peace if he knew that the uncalled for tilting of the tower has brought great fame and wealth to the country. As tour agencies cliché sales pitch goes, you have not toured Italy if you did not see the leaning tower of Pisa. Taking a photo with the pose of trying to push the tower back straight has interestingly become a favourite, widely copied among the photographers and visitors. But come to think of it, why push it back when it is famous because of its tilt? Anyway, as long as everyone is enjoying themselves, who is complaining right?

Alas, while everyone is busy playing Hercules, ‘pushing’ the Pisa Tower back in shape, this was the only place that I failed to take a photo. Not because of the rain, or the horde of umbrella sellers, my mood was as tilted as the tower because my sister and brother-in-law were under the weather. We took shelter in a coffee bar, contemplating flying home when we reach Florence, our next stop. Fortunately both got well after taking the medicines prescribed by a young lady doctor. A little blemish to our otherwise enjoyable experience so far, best forgotten.

Florence

Florence, home of the renaissance. A city of elegance, fine art and class. One can’t help but feel a bit more cultured while you busked in this beautiful city. Here, you will find the renowned art pieces of 2 grandmasters - Michelangelo and Leonardo Da Vinci. The Statue of David is the most commonly known masterpiece of Michelangelo. Like most tourists, I can’t help but to focus more on the lower body of the statue instead of his lively eyes. Not that I am being cheeky, but you can’t help but gasp in awe how real life David is! Michelangelo is a rare talent, with an eye for details. A true grandmaster who in his younger days spend nights in the mortuary to study the human anatomy, every vein every muscle, in great details. You can’t help but marvel at his skills and seriousness towards art.

Makan time! Tried the renowned Florentine Steak. But to my disappointment, the T-bone steak was so dry and hard that it could have chipped my teeth anytime!


Venice

Among all the cities that I have visited, Venice is the most unique of them all. She is special in many aspects. This city sits on a shallow lagoon, made up of many islands connected by bridges. According to the local guide, there are about 400 bridges on all the islands add up. Here, roads are replaced by canals.

A must to do here will be to take the Gondola ride. Most people claim that the Gondola ride along the canals is romantic. But it appeared to be a tad too artificial to me. The gondolas are highly commercialised, used mainly by tourists. Romance suffers an instant death as you step out of the Gondola as you will be greeted by a man with an outstretched hat, waiting for tips. But I have to admit that the sight of gondolas sailing through bridges, especially at the famous Bridge of Sigh is unforgettable and magically beautiful.

Have you ever worn a mask to a fancy ball? Imagine Romeo and Juliet, and the famous masquerade party whereby the star-crossed lovers met, bet you’ll know what the fuss is all about. During the carnival season each February, Venice will turn into a big party ground whereby almost all Venetians (and tourists of course) will don masks and party hard. The carnival atmosphere during this time is simply intoxicating, I was told by the local guide.

Though I missed the masquerade, one can still easily admire the unique Venetian masks in the many display windows here. Unlike our Chinese wayang masks, the Venetian mask is usually of a duller, more sober colour tone, elegantly decorated with feathers and simmers. Though I always feel that there is a somewhat tinge of sadness in each of them. I wonder why…

In any case, I am lost in my world of shopping. Those who find the masks too heavy and delicate to carry home can settle for a much lighter alternative of buying the mask ear rings or mask fridge magnets. Venetian glass is another signature of Venice, with Murano glass leading the pact. The colours in Venetian glass exude a whimsical feel, and are usually very, very colourful. The glass ornate range from classic to modern designs. Like all things in Italy, these beautiful glasses do not come cheap. However, be warned that if you do wish to buy some as souvenir, please do not procrastinate as you will not be able to find them easily once out of Venice.

Milan

Milan, land of Prada, Gucci and Ferragamo, a paradise for shopaholics like me! Well, as I always say, you are not a woman if you don’t shop. Here, you can be a living testament to the phrase ‘shop till you drop’, and if I may add, ‘or shop till you are broke’! The wide arrays of luxury goods here are simply too much to resist. Bags, shoes, clothes; whatever you can imagine/wish to have! I suddenly feel sorry for the men who are paying the bills. Well, someone has to pay, and didn’t they say that women are to be protected and pampered? Milan is definitely THE PLACE to be pampered in!

Italian cuisine - Pasta Mania

Talk about Italian cuisine and the all so familiar spaghetti will pop into mind.

The Italians love their pasta. And amply, they have come up with all sorts of shapes and sizes and textures to make this Italian staple more interesting and appetising. Pasta is often served as starter on the Italian menu. The Italians usually prepared them in a simple but delicious way, from the usual tomato base sauce (note, the Italians usually cooked the sauce from fresh tomato rather than our plop out of can tomato puree), to cream sauce, wine sauce or just simply toss in olive oil with some herbs. For the big eaters, it is wise to finish all the pasta because the main course is usually of a smaller portion. But no worries, you will not go hungry if you are still unsatisfied after all that. There is always abundance of bread served as appetisers on the table for you. Despite the hefty size of the locals, they prefer a healthier alternative of dipping the bread in olive oil to applying butter/margarine on the bread. To me, dipping the bread in oil is welcomed as the oil will help to soften the bread’s texture, which otherwise requires very strong teeth to munch!

Ciao Italy

My whirlwind tour ended way too soon. Just as I was easing up and getting into the feel of Italy, it is time for home. The trip is as enjoyable as I can hope it will be. In the short 10 day, I am fortunate to catch a glimpse of the many facets of this lovely country, the highbrow shopping districts, the avant garde cultural cities, the raw majestic remains of the Roman empire, and last but not least, the peaceful but endearing country side. Love them all! I do hope to visit this country again in the near future (still keeping my fingers crossed for that coin I have invested in Trevi fountain) and this time, I will get a picture of the leaning tower! Wait a minute, did I mentioned about those professional pickpockets I was gripping about in the beginning? Well, thanks to our lucky stars, we have been most blessed not to have any encounters with them, but merely to see them in action at a safe distant. All in all, the trip has been memorable, the beautiful sights, the wonderful company. Won’t you help me keep your fingers cross for my little wish lying at the bottom of Trevi fountain?

As saying goes, Rome was not built in one day. So don’t try to discover all of Italy within 10 days of tour!

古晋小吃


每天早上,陈记面饭小食馆对面的“春园茶室”是一间有两间店面宽度的双层独立式老店,店前停满车辆。有数个售卖粉面的摊档,每一个档口的小贩皆忙着烫面。店内虽然座位相当多,然而却难以找到空位。

我们最喜欢这里的辣沙,售价由三令吉起,加料另计。两个大钢桶煮得滚滚冒烟,其中一个作为烫粉面用的清水,另一个则是椰浆咖哩汤底。一碗米粉或面条份量不多,烫熟后再淋上咖哩汤底,汤底表面浮着浅浅的红油,味道相当清淡而不油腻,辣味及酸味不太重,是砂拉越独有代表性小食。碗内四尾鲜虾烫得熟度恰到好处,尤其是上面洒少许芫荽苗,非常清香,这些芫荽苗令我们异常怀念。

如果不喜欢酸辣的面食,这里还有其他面食的选择,有猪肉粉及砂拉越干盘面。干盘面也是砂州的著名面食,好像本地的干捞云吞面一般,只是面的颜色是净色,没加入黑酱油,如果喜欢辣味,可以将一小碟辣椒酱加入拌匀,面条弹口,百吃不厌。除了面食之外,还有薄饼及烤面包,薄饼的皮薄馅多汁,真才实料不取巧;面包烤香后从中一分为二,再搽上咖椰及牛油,外脆内松,烤面包的安蒂则忙得从没停过手。

晚上宵夜不妨到古晋露天巴刹,也称铁塔巴刹,因为巴刹屋顶有一座铁塔而得这名。这里有数间卖“烧米”的小摊档,而其中一间营业接近半个世纪,专烧米闻名的老字号点心店“新光兴”生意非常好。烧米外形像烧卖,唯内馅以马鲛鱼肉、猪肉及沙葛取代烧卖所采用的鲜虾及猪肉,味道偏甜。

在古晋想找古早味点心,来这里试一试吧!