snip
Wait, catch only hantam one time.

Hmmm... it'll be difficult to catch me but if you do, you can 'hantam me 2
times, give you chance lah... don say i one kind.' LOL.

But that cold storage car park guy's OhLuak was perfect! Always crispy
yet tender, never overcooked, oversalted, or overgarnished. Some of the
ones I had in KL were soggy and too greasy, but if you know of a good
stall tell me and I'll even consider a diversion to KL to taste.

The ones i tried in Singapore were in a hawker centre... i forgot which one
but i'm sure you can ask or find out from makansutra. In KL we came across a
few stalls but didn't try them as we 'olady makan' in Sin. You can ask or
Ping : Nathan Lau who occasionally pops in here, if not he'll be in
alt.bin.food, he'll know or should know where in KL to eat OhLuak. Or what
about asking in egullet.org

Oh, that lemak laksa. How I used to eat it by the bowl!

'AiYaaaa.... kaki make lah, not that difficult.' I make at least once or
every 2 months. 'No scat go hungry in my house, only scat cholesterol.'

Kiasu until want to si. %^)

Or maybe you're thinking Yeow Kwee. %^D

'Heehee... two two oso same!'

Made from scratch???

Of course... but you can use ready made spice sachets as well but must 'kaki
change' a few things to make it how i like it. There are after all, many
variations of BKT out there. I like mine less medicinal & more of a broth
like Cantonese pork bone soups etc. For medicinal... i make Cantonese herbal
soups like ChingPohLeong.

I brought home how many dozen packages of BakKutTeh mix but haven't used
them yet, because even though my partner will walk a mile to eat a
specially stinky durian, he doesn't care for that medicinal smell of bak
kut teh. It's from the dong quai, right? I like the smell, but I have to
make it just for me, and it's hard to finish so many packages.

Make a pot every month with pork ribs & drink over 3 days with plain &
simple rice meals, that's what i do to counter all the rich foods i eat at
other times.

Last time I went to SouthEast Asia, I took along two suitcases, one small
one with my clothes and stuff packed inside a big, empty one. When I came
back the big one was filled from top to bottom with jars of sambal, fish
floss, shrimp floss, coconut cream, kueh-mueh, dodol, sotong, blachan,
spice packets, even curry leaves. My girlfriend called my partner and
asked him to bring a few thousand in cash to the airport in case I got
arrested and he had to bail me out. %^D

'AiYeeooohhhh.... tsk, tsk, tsk.... your boyflen see bay charm man, kena
sooooo yao kwee AhLian for grrrrflen.' LMAO.

The customs guy was a nice Vietnamese, who looked at all the food, raised
one eyebrow at me, and waved me on without a word.

Vietnamese customs officer : Wah Lao, Yau Kwee Tng Lai Liao!

DC. (goodnight from London)

yes kway teow is not authentic until it has fried lard and cockles (see hum)
in it.


"mroo philpott-smythe" wrote in message
...

I occasionally make myself a nice plate of Char Kway Teow, and am bitterly
disappointed that I have never found cockles, which add that authentic
taste. Are cockles even available in the U.S.? I've never seen or heard of
them here.

Anybody know?

sq, "Who probably flirted with hepatitisC a lot, eating all those raw
cockles"

"DC." not@home wrote in :

snip
Extra-sad. As we say at home, they must have been the real "thng sua
nng" poor guys, didn't know their way around in a strange land.

Organised by English gangmasters & told to do manual labour that most
if not all English people would avoid, that's the price you pay for
being an illegal immigrant i guess.

So poor thing one.

Chey, waste of good shellfish to make it vinegary and boiled tasting!

Like that, is it? %^D

Yes, that's about right.

Too bad, gotta save my money and go to Malacca for some homemade
blachan and then take the train up to Penang for the famous assam
laksa!

don't really like Penang laksa that much, too sourish & boiled fish?
so funny one! got fresh prawns & fishbawls don want? must eat boiled
fish??!! you decide.

I prefer the lemak variety myself, but my mother's from Pulao Pinang, so
we always ended up eating the assam laksa. %^)

But if going to Penang, must at least try the assam variety, who knows,
maybe I'll find a really good version!

You know how people are back home, see food only want to eat.

sq

"DC." not@home wrote in :

snip
Wait, catch only hantam one time.

Hmmm... it'll be difficult to catch me but if you do, you can 'hantam
me 2 times, give you chance lah... don say i one kind.' LOL.

Wah, so good-hearted one, give chance only. OK, I don say you until like
that awreddy. %^)

But that cold storage car park guy's OhLuak was perfect! Always
crispy yet tender, never overcooked, oversalted, or overgarnished.
Some of the ones I had in KL were soggy and too greasy, but if you
know of a good stall tell me and I'll even consider a diversion to KL
to taste.

The ones i tried in Singapore were in a hawker centre... i forgot
which one but i'm sure you can ask or find out from makansutra.

Singapore no shortage of hawker center, lor. Surely going to check
makansutra. laughing at the name

In KL
we came across a few stalls but didn't try them as we 'olady makan' in
Sin.

Years ago, trolling the hawker stalls in KL, people so nice, everybody
saying "Join me? Join me?" and me, rubbing stomach, "Sudah makan olady".

You can ask or Ping : Nathan Lau who occasionally pops in here,
if not he'll be in alt.bin.food, he'll know or should know where in KL
to eat OhLuak. Or what about asking in egullet.org

Hau ji, le. I'll try.

Oh, that lemak laksa. How I used to eat it by the bowl!

'AiYaaaa.... kaki make lah, not that difficult.' I make at least once
or every 2 months. 'No scat go hungry in my house, only scat
cholesterol.'

Yeah, my partner always opens the fridge after one marathon cooking
session, looks at me and says, "I guess we're not going to starve this
week, huh?" Poor thing.

Made from scratch???

Of course... but you can use ready made spice sachets as well but must
'kaki change' a few things to make it how i like it. There are after
all, many variations of BKT out there. I like mine less medicinal &
more of a broth like Cantonese pork bone soups etc. For medicinal... i
make Cantonese herbal soups like ChingPohLeong.

I think Mrs. Lee's cookbook got dat recipe. I go see. If not, can ask you
recipe or not?

[snip BKT]

Make a pot every month with pork ribs & drink over 3 days with plain &
simple rice meals, that's what i do to counter all the rich foods i
eat at other times.

Got to get rid of all that cholesterol, ha?

Last time I went to SouthEast Asia, I took along two suitcases, one
small one with my clothes and stuff packed inside a big, empty one.
When I came back the big one was filled from top to bottom with jars
of sambal, fish floss, shrimp floss, coconut cream, kueh-mueh, dodol,
sotong, blachan, spice packets, even curry leaves. My girlfriend
called my partner and asked him to bring a few thousand in cash to
the airport in case I got arrested and he had to bail me out. %^D

'AiYeeooohhhh.... tsk, tsk, tsk.... your boyflen see bay charm man,
kena sooooo yao kwee AhLian for grrrrflen.' LMAO.

LOL!


DC. (goodnight from London)

Good night, DC, this has been so fun! And I don't mean like Chow Fun fun
or Hor Fun fun, either!

sq, "See one kaki, want to die olady"

"DC." not@home wrote in :

snip
Wait, catch only hantam one time.

Hmmm... it'll be difficult to catch me but if you do, you can 'hantam
me 2 times, give you chance lah... don say i one kind.' LOL.

Wah, so good-hearted one, give chance only. OK, I don say you until like
that awreddy. %^)

But that cold storage car park guy's OhLuak was perfect! Always
crispy yet tender, never overcooked, oversalted, or overgarnished.
Some of the ones I had in KL were soggy and too greasy, but if you
know of a good stall tell me and I'll even consider a diversion to KL
to taste.

The ones i tried in Singapore were in a hawker centre... i forgot
which one but i'm sure you can ask or find out from makansutra.

Singapore no shortage of hawker center, lor. Surely going to check
makansutra. laughing at the name

In KL
we came across a few stalls but didn't try them as we 'olady makan' in
Sin.

Years ago, trolling the hawker stalls in KL, people so nice, everybody
saying "Join me? Join me?" and me, rubbing stomach, "Sudah makan olady".

You can ask or Ping : Nathan Lau who occasionally pops in here,
if not he'll be in alt.bin.food, he'll know or should know where in KL
to eat OhLuak. Or what about asking in egullet.org

Hau ji, le. I'll try.

Oh, that lemak laksa. How I used to eat it by the bowl!

'AiYaaaa.... kaki make lah, not that difficult.' I make at least once
or every 2 months. 'No scat go hungry in my house, only scat
cholesterol.'

Yeah, my partner always opens the fridge after one marathon cooking
session, looks at me and says, "I guess we're not going to starve this
week, huh?" Poor thing.

Made from scratch???

Of course... but you can use ready made spice sachets as well but must
'kaki change' a few things to make it how i like it. There are after
all, many variations of BKT out there. I like mine less medicinal &
more of a broth like Cantonese pork bone soups etc. For medicinal... i
make Cantonese herbal soups like ChingPohLeong.

I think Mrs. Lee's cookbook got dat recipe. I go see. If not, can ask you
recipe or not?

[snip BKT]

Make a pot every month with pork ribs & drink over 3 days with plain &
simple rice meals, that's what i do to counter all the rich foods i
eat at other times.

Got to get rid of all that cholesterol, ha?

Last time I went to SouthEast Asia, I took along two suitcases, one
small one with my clothes and stuff packed inside a big, empty one.
When I came back the big one was filled from top to bottom with jars
of sambal, fish floss, shrimp floss, coconut cream, kueh-mueh, dodol,
sotong, blachan, spice packets, even curry leaves. My girlfriend
called my partner and asked him to bring a few thousand in cash to
the airport in case I got arrested and he had to bail me out. %^D

'AiYeeooohhhh.... tsk, tsk, tsk.... your boyflen see bay charm man,
kena sooooo yao kwee AhLian for grrrrflen.' LMAO.

LOL!


DC. (goodnight from London)

Good night, DC, this has been so fun! And I don't mean like Chow Fun fun
or Hor Fun fun, either!

sq, "See one kaki, want to die olady"

"Chris Foo" wrote in
:

yes kway teow is not authentic until it has fried lard and cockles
(see hum) in it.

I always put the lard in - unfortunately the partner is a cancer
researcher, and went to some lecture last week, and now is complaining
about the lard, the ikan bilis, and the dried shrimp.

What to do? Next time cook, better don't tell what I put in, lah!

Bought some nice lap cheong at the Thai store, can try to make char kway
teow - maybe not fully authentic, but missing the taste, so can try only.

sq

snip
But if going to Penang, must at least try the assam variety, who knows,
maybe I'll find a really good version!

True... but forget Gurney drive, it's over priced & we had the best food in
smaller local places. While in Georgetown, try the sunday morning dimsums
served in the kopi tiams in the Chinatown area. Good old fashion style
handmade dumplings & buns, none of that factory made uniformed buns, these
ones are all hand made & some are out of shaped or have extra special
fillings. The atmosphere is good as well, like back in the 60's... just make
sure to wear decent shoes & bring lots of tissues or wipes. Oh... the smell
of the drains is like the 60's as well ! Don't forget to try some Penang
Nonya food, we went to a place called Mama's, in a converted residential
house... i think Mama still lives upstairs & again, it feels like you're
having dinner in someone's house.

DC.

ps. the E&O is still there, refurbished & smart attire only, a bit like
Raffles but we stayed in CheongFattTze mansion, a stone's throw away... it
was a good experience but if you are superstitious & afraid of 'kwee' or
ghosts, maybe just a 1 hour tour will do you. We didn't encounter any 'kwee'
except the Angmor ones... & we found the place totally fascinating & felt
like royalty living in a place like that.

snip
BKT:
I think Mrs. Lee's cookbook got dat recipe. I go see. If not, can ask you
recipe or not?

Mine is from Mrs Leong's cookbook, then i change a liitle here, a little
there to suit my own taste. This is how cooking should be, i never follow a
recipe straight from the book, after all, i doubt Mrs Leong or Mrs Lee would
give all their secrets away would they? So i recommend you do the same, like
i say... i don't like mine to be too herbal in smell & taste & alter mine to
the way i like. Mmm.... BKT for lunch, dinner & breakfast! get healthy
before the Xmas splurge! & after Xmas.... Turkey & gammon FENG & Devil! then
the next round of healthy eating before CNY 2005 & life goes on & on &
on....

DC.

"Chris Foo" wrote in message
...
yes kway teow is not authentic until it has fried lard and cockles (see
hum)
in it.

Heeheee... i always laugh whenever i see or hear that word 'see hum', rhymes
with the Cantonese 'see hung', which is quite appropriate regarding that
people say it has to be in dirty waters LOL.

DC.

snip
I always put the lard in - unfortunately the partner is a cancer
researcher, and went to some lecture last week, and now is complaining
about the lard, the ikan bilis, and the dried shrimp.

What to do? Next time cook, better don't tell what I put in, lah!

As a certain TV show puts it.... "Die, Die must try!"

Bought some nice lap cheong at the Thai store, can try to make char kway
teow - maybe not fully authentic, but missing the taste, so can try only.

I assume you're using a domestic gas stove & not a proper hawker wok burner,
fry the lupcheong first to release oil, then add in pork lard if using.

(Kway Teow noodles if using the dried Thai or Vietnamese ones, soak in
warm/hot water to rehydrate until soft, then drain & leave for a while to
totally drain off, you might want to pour a little veg. oil to prevent them
from sticking & also a dash or 2 of light soya sauce for a marbled effect
but mainly to get the taste in. Leave to get cool or cold & totally dry!!!
but ready for frying)

Your wok should be very hot now with all the flavoured oils smelling great,
grab a handful & throw in the kway teow & char like there's no tomorrow,
next do everything you see & replicate since you were a kid, standing &
ogling at the CharKwayTeow man & i promise you, it'll be as good but not
better than what you had as a child, you can never better anything from
childhood memories.

This technique works & solves any problems from using a domestic stove to
make CKT because, the kwayteow noodles are already cooked & partly
flavoured, the wok frying only sears it & gives it a nice wok flavour, all
that is left is your skill at replicating the correct ingredients to go in
to flavour it like minced garlic, thick black sauce, egg etc. & finishing
off the dish. This part is fairly simple as it's just adding what you want &
that i leave to you. One further point, do one portion at a time on a home
stove, the heat's not strong enough to do a big job lot like uncles does in
the hawker centres or kopi taims.

DC.

snip
I always put the lard in - unfortunately the partner is a cancer
researcher, and went to some lecture last week, and now is complaining
about the lard, the ikan bilis, and the dried shrimp.

What to do? Next time cook, better don't tell what I put in, lah!

As a certain TV show puts it.... "Die, Die must try!"

Bought some nice lap cheong at the Thai store, can try to make char kway
teow - maybe not fully authentic, but missing the taste, so can try only.

I assume you're using a domestic gas stove & not a proper hawker wok burner,
fry the lupcheong first to release oil, then add in pork lard if using.

(Kway Teow noodles if using the dried Thai or Vietnamese ones, soak in
warm/hot water to rehydrate until soft, then drain & leave for a while to
totally drain off, you might want to pour a little veg. oil to prevent them
from sticking & also a dash or 2 of light soya sauce for a marbled effect
but mainly to get the taste in. Leave to get cool or cold & totally dry!!!
but ready for frying)

Your wok should be very hot now with all the flavoured oils smelling great,
grab a handful & throw in the kway teow & char like there's no tomorrow,
next do everything you see & replicate since you were a kid, standing &
ogling at the CharKwayTeow man & i promise you, it'll be as good but not
better than what you had as a child, you can never better anything from
childhood memories.

This technique works & solves any problems from using a domestic stove to
make CKT because, the kwayteow noodles are already cooked & partly
flavoured, the wok frying only sears it & gives it a nice wok flavour, all
that is left is your skill at replicating the correct ingredients to go in
to flavour it like minced garlic, thick black sauce, egg etc. & finishing
off the dish. This part is fairly simple as it's just adding what you want &
that i leave to you. One further point, do one portion at a time on a home
stove, the heat's not strong enough to do a big job lot like uncles does in
the hawker centres or kopi taims.

DC.

mroo philpott-smythe wrote:

Dan Logcher wrote in news:41BF65C1.1090804

Or is raw seafood (excepting oysters, of course) an Asian thing?


Hell no.. but I was a kid then and didn't know about it. I love raw
oysters. Can't get enough sushi either.


Me either. Although, having that highly developed Southeast Asian taste
for hot food, I mix the entire lump of wasabi with a few drops of soy
sauce and get funny looks from all the waitstaff.


Yeah, that's considered rude to make a paste from the wasabi.
What you can do is pickup small clumps of wasabi with your chopsticks
and then pickup the sushi. That way you're not making it obvious.


I knew I had crossed some kind of line when the Mexican busboy looked at
my wasabi mixture, said "Whoo!" and walked off laughing to himself!


I've seen people ask for extra wasabi and make a paste.. or just paste it
on top of the sushi. Yags!!! I like hot food too, but sushi has very
subtle flavors that are missed when overpowered with too much wasabi.

But hey, if you enjoy it do it.. just try not to make a specticle of it.

sq "And imagine my delight in finding that the best sushi place in town
also serves amazing selection of raw oysters!"


That's a plus. I've only seen oysters at one sushi bar, and they made
gunkan shooters with them. Not bad.. but they weren't great oysters to
start with..

--
Dan

mroo philpott-smythe wrote:

Dan Logcher wrote in news:41BF65C1.1090804

Or is raw seafood (excepting oysters, of course) an Asian thing?


Hell no.. but I was a kid then and didn't know about it. I love raw
oysters. Can't get enough sushi either.


Me either. Although, having that highly developed Southeast Asian taste
for hot food, I mix the entire lump of wasabi with a few drops of soy
sauce and get funny looks from all the waitstaff.


Yeah, that's considered rude to make a paste from the wasabi.
What you can do is pickup small clumps of wasabi with your chopsticks
and then pickup the sushi. That way you're not making it obvious.


I knew I had crossed some kind of line when the Mexican busboy looked at
my wasabi mixture, said "Whoo!" and walked off laughing to himself!


I've seen people ask for extra wasabi and make a paste.. or just paste it
on top of the sushi. Yags!!! I like hot food too, but sushi has very
subtle flavors that are missed when overpowered with too much wasabi.

But hey, if you enjoy it do it.. just try not to make a specticle of it.

sq "And imagine my delight in finding that the best sushi place in town
also serves amazing selection of raw oysters!"


That's a plus. I've only seen oysters at one sushi bar, and they made
gunkan shooters with them. Not bad.. but they weren't great oysters to
start with..

--
Dan

"DC." not@home wrote in :

snip


True... but forget Gurney drive, it's over priced & we had the best
food in smaller local places. While in Georgetown, try the sunday
morning dimsums served in the kopi tiams in the Chinatown area. Good
old fashion style handmade dumplings & buns, none of that factory made
uniformed buns, these ones are all hand made & some are out of shaped
or have extra special fillings. The atmosphere is good as well, like
back in the 60's... just make sure to wear decent shoes & bring lots
of tissues or wipes. Oh... the smell of the drains is like the 60's as
well ! Don't forget to try some Penang Nonya food, we went to a place
called Mama's, in a converted residential house... i think Mama still
lives upstairs & again, it feels like you're having dinner in
someone's house.


If you can't smell the longkang how can the experience be authentic?
Thanks for the good advice. I'm olady writing down Mama's.



ps. the E&O is still there, refurbished & smart attire only, a bit
like Raffles

I stayed there briefly more than two decades ago, when it was a little
bit rundown, in an elegant kind of way. If so smart, maybe I got to go
elsewhere lah.


but we stayed in CheongFattTze mansion, a stone's throw
away... it was a good experience but if you are superstitious & afraid
of 'kwee' or ghosts, maybe just a 1 hour tour will do you. We didn't
encounter any 'kwee' except the Angmor ones...

HAHAHAHAHAHAHA!!!! Alamak you, laugh until can die, lei!

& we found the place
totally fascinating & felt like royalty living in a place like that.

When I was a kid, we used to take the train up to Penang and stay at the
government rest houses with the mosquito nets and the starched white
sheets and the big ceiling fans. Maybe CheongFattTze mansion will remind
me of those happy times (and stealing the neighbour's jambu batu from the
tree).

Thanks for all the good advice and the laughs, DC!

sq

"DC." not@home wrote in :

snip
BKT:
I think Mrs. Lee's cookbook got dat recipe. I go see. If not, can ask
you recipe or not?


Mine is from Mrs Leong's cookbook, then i change a liitle here, a
little there to suit my own taste. This is how cooking should be, i
never follow a recipe straight from the book, after all, i doubt Mrs
Leong or Mrs Lee would give all their secrets away would they? So i
recommend you do the same, like i say... i don't like mine to be too
herbal in smell & taste & alter mine to the way i like.

How true. Now you got me thinking ...


Mmm.... BKT
for lunch, dinner & breakfast! get healthy before the Xmas splurge!

Last time I was in Singapore, I went to a BKT place in Whampoa. My friend
told me that's where all the gangsters go late at night to makan.
Gangsters know all the best places.

&
after Xmas.... Turkey & gammon FENG & Devil! then the next round of
healthy eating before CNY 2005 & life goes on & on & on....

Who's making the Feng? Boy, I miss Devil Curry. Someday I'll tell you my
Devil Curry story too.

This coming weekend I am cooking an Indian vegetarian meal for six.
Includes a couple of regional specialities and a few of my own
specialities. Got my chop.

I'll be thinking of you as we eat! Good cooking, as someone else on this
NG says, and as a fellow Yeow Kwee, Good Eating, too!

sq