Chinese Food

Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Indonesia, Malaysia, Brunei and Singapore. The dish was (and still is in some places in Malaysia) typically prepared at a hawker stall.

It is made from flat rice noodles (河粉 hé fěn in Mandarin Chinese) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, tamarind juice, whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. The dish may commonly be stir-fried with egg, slices ofChinese sausage and fishcake, and less commonly with other ingredients. Char koay teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate.

Char kway teow has a reputation of being unhealthy due to its high saturated fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled up as char kway teow pedlars in the evening to supplement their income.

Hainanese chicken rice is a dish of Chinese origin most commonly associated with Malaysian cuisine and Singaporean cuisine, although it is also commonly sold in neighbouring Thailand, and found in Hainan, China itself. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞). So-called due to its roots in Hainan cuisine and its adoption by the Hainaneseoverseas Chinese population in the Nanyang area (present-day Southeast Asia), the version found in the Malaysia region combines elements of Hainanese and Cantonese cuisines along with culinary preferences in the Southeast Asian region.

The jiaozi 饺子 is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a thin and elastic piece of dough skin. Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with veggies, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled or steamed. Jiaozi is a traditional dish eaten on Chinese New Year's Eve, the 5th day of Chinese New Year, and special family reunions. Extended family members gather together to make dumplings. It is also eaten for farewell to family members or friends. In North China, dumplings are eaten with a dipping sauce made of vinegar and chilli oil or paste, and occasionally with some soy sauce added in.

If dumplings are laid flatly on a pan, first steamed with lid on with a thin layer of water, then fried in oil after the water has been evaporated, they are called guotie 锅贴 or potstickers after their crispy skin on the bottom.

Wontons wonton 云吞 are another kind of dumplings. They are typically boiled in a light broth or soup and made with a meatier filling. The skin wrapping for wontons is different -- thinner and less elastic -- than that used for jiaozi^{[citation needed]}. Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.) whereas in Northern China, people usually have jiaozi. Jiaozi, wonton and potstickers are all wrapped differently.

Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings 粽子 zongzi are triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured meat depending on region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival.

Chinese cuisine includes sweet dumplings. Tangyuan are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a filling. Tangyuan are eaten on the 15th day of Chinese New Year, or the Lantern Festival. There are also other kinds of dumplings such as har kao, siew mai, small cage-steamed bun (xiaolongbao), pork bun and crystal dumpling.

Popiah (Hokkien: poh-piáⁿ) is a Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, and Malaysia. Popiah is often eaten in the Fujian province of China (usually in Xiamen) and its neighboring Chaoshan on the Qingming Festival. It is sometimes referred to as runbing (潤餅) or baobing (薄饼) in Mandarin. In the Teochew (Chaozhou) dialect, popiah is pronounced as "Bo-BEE-a",^[1] which means "thin wafer" (also in the Hokkien dialect).

A popiah "skin" is a soft, thin paper-like crepe or pancake made from wheat flour which is eaten in accompaniment with a sweet sauce (often a bean sauce, a blended soy sauce or hoisin sauce or a shrimp paste sauce (hae-ko, POJ: hê-ko), and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried turnip, jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette. Other common variations of popiah include include pork (lightly seasoned and stir-fried), shrimp or crab meat. Seaweed is often included in the Xiamen versions. Some hawkers in Malaysia and Singapore, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.

In mainland China, Singapore, Malaysia and Taiwan there are "popiah parties" at home, where the ingredients are laid out and guests make their own popiah with proportions of ingredients to their own personal liking.

Similar foods in other cuisines include the Filipino/Indonesian variant referred to as Lumpiang Sariwa, fried spring rolls and fajitas (Tex-Mex). In Vietnam, bò bía is the Vietnamese variant of popiah, introduced by Teochew immigrants. It is common to see an old Teochew man or woman selling bò bía at their roadside stand.

Yong tau foo ( also spelled yong tao foo,yong tau fu, oryong tau hu yong tofu) is a Chinese soup dish with Hakka origins commonly found in China, Singapore, Thailand and Malaysia. There are also Teochew and Hokkien variations.

In Malaysia, the Ampang region of Kuala Lumpur is particularly famous for this dish. It is ubiquitous in Singapore food courts, too. Essentially the dish originated in the early 1960s in a restaurant called "Chew Kuan" as tofu stuffed with a meat paste of fish and pork, thereby earning the dish its name "Yong Tau Foo," which means "stuffed bean curd." Since then all variety of vegetables and even fried fritters have been similarly stuffed, and the name Yong Tau Foo has thus been used liberally to apply to foods prepared in this manner.

Yong tau foo is essentially a clear consomme soup containing a varied selection of food items including fish balls, crab sticks, bittergourds, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Some of these items, such as bittergourd and chili, are usually filled with fish paste (surimi). The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with chopsticks and a soup spoon and can be eaten by itself (served with a bowl of steamed rice) or with any choice of egg or rice noodles, or bee hoon (rice vermicelli). Another variation of this dish is to serve it with laksa gravy or curry sauce. Essential accompaniments are spicy, vinegary chili sauce, similar to Indonesian sambal oelek, and a distinctive brown sweet bean sauce or hoisin sauce for dipping.

In Malaysia, the Malay Muslims have taken to yong tau foo in a big way. As pork consumption is prohibited for Muslims, halal yong tau foo is generally soy based or stuffed vegetable fritters or steamed bean curd with fish paste stuffing. To prepare the dish, these, a steamed rice-flour roll (similar to that used for chee cheong fun) and a vegetable called kangkong are boiled to heat and soften them. The food items are drained and eaten with sprinkled toasted sesame seeds, chili sauce and a hoisin based sauce. Another version commonly found in Perak state is the soup type where the food items are served in a broth and provided with chili sauce and hoisin based sauce dipping. Halal yong tau foo is normally sold by Malay vendors at night markets (pasar malam) and at halal food courts by non-Muslim vendors.

Bakkwa, orrougan is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets. It is normally made from pork. Bakkwa is believed to have originated from a meat preservation and preparation technique used in ancient China that is still practiced in places with Hokkien influence.

In Malaysia, Singapore, and the Philippines bakkwa or ba gua is the most widely used name. Cantonese speakers use the term yuhk gōn', Anglicised version long yok, while in China and Taiwanthe product is more commonly known as rougan. Commercially available versions are sometimes labeled as "barbecued pork," "dried pork," or "pork jerky." Bakkwa is particularly popular as asnack in Macau, Malaysia, Singapore, Taiwan and the Philippines. In Beidou, Taiwan, it is regarded as one of the three pork delicacies.

In Malaysia and Singapore, bakkwa has become a highly popular gift offered to visitors and acquaintances, as well as amongst corporate employees (some during the Chinese New Year). In Muslim-majority countries like Malaysia, halal chicken varieties of the snack may be used as a gift substitute. It may also be served in functions such as Chinese wedding banquets and religious ceremony dinners. While demand is particularly high during the festive seasons, it is also served throughout the year in various outlets as takeaway snacks or to be served together with main courses at home. The meat is commonly sold in red-coloured bags or packaging, an auspicious colour in Chinese culture.

Introduction
Clay pot is particulary famous in the cuisine of Singapore,Malaysia,Vietnam,India and China.It is suitable for everyone since is a very delicious food.Clay pot chicken can be found easily at food court in every area of Malaysia.Target customer are those employees that finish work at night, a family with children for dinner,couple for them to share food and maintain close relationships and etc.

Many restaurants feature clay pot "dishes" on their menus.Example:- Clay Pot Mee(noodles),Clay Pot Tofu(soy bean cake),Clay Pot Curry Fish,Clay Pot Soup.Pot dishes are the Oriental version of the American casserole.The main difference is that they are cooked on top of the stove rather than in the oven.

Food cooked in a clay pot has maximum flavour, enormous nutritional value and is visually appetizing.The dishes can go straight from the oven to the dinner table.The design of the clay pot assures good retention of heat and keeps food much hot longer.

Method of cooking
The rice is cooked in the pot first and cooked ingredients like diced chicken and Chinese sausage are added later.Most of the restaurant will put some dark soya sauce and also salt fish to enhance the taste of the rice.The dishes is really approximately 15-30minutes with high temperature cooking and longer cooking time.

http://en.wikipedia.org/wiki/Claypot_chicken_rice
http://en.wikipedia.org/wiki/Clay_pot_cooking

Tau Foo Fa or "豆腐花" in Chinese word is a Chinese desert made by very soft tofu.It is also referred to as ToFu Pudding.

Tofu is originated in ancient China, although little else is known about the exact historic origins of tofu and its method of production.While there are many theories regarding tofu's origins,historical information is scarce enough as to relegate the status of most theories to either speculation or legend.Like the origins of cheese and butter, the exact origin of tofu production may never be known or proven.

In Singapore and Malaysia it is more commonly known by its names Tow Huay or Tau Huay in Min Nan, or by the Cantonese name (Tau Fa) with the Cantonese variation being more common in Malaysia, in fact it is almost exclusively known as Tau Fa.

Tau Foo Fa is usually served with a clear sweet syrup alone, with ginkgo seeds suspended in the syrup, or in a sugar syrup infused with pandan.In Malaysia ,however,the most popular kind is served in hot and sweet ginger water,with some of the customers preferring to buy only ginger water as it is believed to contain medicine properties.It sometimes served with Gula Melaka (brown sugar syrup)with it.Depends on the customer to choose which taste they prefer to add.

In Malaysia,Tau Foo Fa can be easily found at food court whole Malaysia during the afternoon to evening period.Many worker or student can buy it during their lunch hour or hi-tea break to enjoy the Tau Foo Fa.Its is cheap and healthy because soy milk in an important source of protein.A bowl of Tau Foo Fa only cost around RM1-RM2 in Malaysia.

http://en.wikipedia.org/wiki/Tofu
http://en.wikipedia.org/wiki/Douhua

Yuhensg , yee sang or yuu shang in Chinese means "鱼生".It is a cuisine consist of strips raw fish (most common salmon) , mixed with shredded vegetables and a variety of sauces and condiments. Yee Sang is served durimg Chinese New Year festival.

It originating from China then contemporary version is created and popularised in Singapore in the 1960s amongst the ethic Chinese community and its consumption has been associated with Chinese New Year festivities in Singapore as well as in neighbouring Malaysia. In Singapore, government, community and business leaders often take the lead in serving the dish as part of official functions during the festive period or in private celebrity dinners.

The dishes can be served with daikon (white radish), carrots,red pepper (capsicum),turnips,red pickled ginger,sun-dried oranges,daun limau nipis (key lime leaves),Chinese parsly,chilli,jellyfish,chopped peanuts,toasted sesame seeds.

During the serving,all people from dinners at the table then stand up and on cue,proceed to toss the shredded ingredients into the air with chopsticks while saying various "auspicious wishes" out loud.It is believed that the height of the toss reflects the height of the dinner's growth in fortunes.

Since Malaysia have 3 main races, therefore is good to promote the "Yee Sang" to foreign traveller, let them know more information about this dishes that only served during Chinese New Year.We believe that many foreign traveller don't have this kind of cuisine in their country.

http://en.wikipedia.org/wiki/Yusheng

Sin Chow (Singapore) Fried Mee Hoon
from: http://themalaysiapage.com/food/taste-the-flavor
Rice noodles stir fried with various ingredients such as barbecued pork, fish cake, carrots etc. Some restaurants may use different ingredients but the noodles should have the distinct Sin Chow Fried Rice Noodle taste. Popular in Kuala Lumpur and surrounding areas. Interestingly, this dish did not originate from Singapore.

They Singapore Bee Hoon, also known as Sin Chow Bee Hoon is Fried Vermicelli fried with lots of vegetable, egg, some char siew and small prawns. Best is when they top it with Shredded Iceberg Lettuce.

They were usually sold by Chinese Seafood (Zhu Char) stalls, and restaurants that cook up a storm of familly dinner meals. The usual coffee shop sells those in their menu, among the Hor Fan, Fried Hokkien Mee, and meal dishes.

Bean Sprouts Chicken

From: http://ipohchai.com/ipoh-bean-sprout-chicken.php

Cantonese transliteration: Ngah Choi Kai; or Malay: Taugeh Chicken/Taugeh Ayam) is a similar dish to Hainanese chicken rice.

A side serving of bean sprouts that come with the Bean Sprouts Chicken.

One of the small differences is that Bean Sprouts Chicken comes with a plate of bean sprouts, famous throughout the city of Ipoh. The steamed chicken is served with light soya sauce flavored with oil.

Bak Kut Teh

Klang is believed to have been the origin of this delicacy. There are two to three famous restaurants located in Taman Intan, Klang. The popular ones that I have tasted include Fong Keow Restaurant, Weng Heong Restaurant and Teluk Pulai Restaurant. These shops have become so popular that many Japanese, Koreans and Taiwanese will come here whenever they are in this country.

Bak Kut Teh is one of the most popular Chinese delicacy in Malaysia. The ingredients used consist of pork ribs and herbs such as tong kui. Spices used include cinnamon, cloves, garlic and star anise. The pork ribs are boiled in the herbs for hours until the meat become tender. Other additional ingredients that are used include mushroom, lettuce and dried tofu.

The other side dish that you can order is the fried dough (Yu Char Kueh) which is eaten by dipping the strips of dough into the soup. The meal is not complete without one or two vegetables dishes that are usually cooked with oyster sauce and dried onions.

The common way of taking bak kut teh is always with Chinese tea and rice. The tea is believe to help dilutes the fat consumed in this pork-laden soup. Usually there are a few types of Chinese tea that you can choose from. The common ones are Jasmine Tea or Ti Kuan Yin Tea. You will have to wash the cups and fill the teapot from the many kettles that are setup near the tables.

Cantonese noodle dish which is popular in Hong Kong, Malaysia, and Singapore. The dish is usually served in a hot broth, garnished with leafy vegetables, and Want Tan Mee dumplings. The types of leafy vegetables used are usually kailan also known as Chinese Kale. Another type of dumpling known as shui jiao is sometimes served in place of Wan Tan Mee. It contains prawns, chicken or pork, spring onions with some chefs adding mushroom and black fungus.