Pan Mee

By Fedex - Chinese Food in Malaysia , 8:30 AM

Pan Mee (Chinese : 板麺) is a Hokkien-style noodle, originating from Malaysia. Its chinese name literally translates to flat flour noodle. It is a Malaysian Chinese cuisine.

The dough is made from flour (sometimes egg is added for more flavor). Traditionally, the dough is hand-kneaded and torn into smaller pieces of dough (about 2 inches). Nowadays, the dough can be kneaded using machine into a variety of shapes. The most common shape being flat strips of noodle.

Pan Mee
Pan Mee (torn) served in soup


Pan Mee is typically served in soup, together with dried anchovies, minced pork, mushrooms, and sweet leaf (Sauropus Androgynus). It can also be served with thick black soya sauce (also known as dried pan mee). Other serving styles include curry broth, chili-based broth, and pork belly.

The soup plays a very important role in the preparation of pan mee. Typically, the soup is prepared by boiling pig bones, and dried achonives for hours, in order to bring out the flavor. In the case of curry broth, a more diluted form of curry is used.

Pan Mee is typically eaten for breakfast. But, as it is widely available, it is commonly eaten for lunch and dinner as well. In Malaysia, one can find pan mee at hawker stalls, restaurants, and shopping malls. It costs about 5 MYR (Malaysian Ringgit), but can cost more at restaurants or shopping malls.




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Yeung Chow Fried Rice

By Fedex - Chinese Food in Malaysia , 8:28 AM


Yeung Chow Fried Rice" or "Yang Zhou Chao Fan" is a popular Cantonese style wok fried rice dish in most Chinese restaurants in Malaysia. Chinese barbecued pork or 'cha siu' (叉烧) is an essential ingredient in Yang Zhou Fried Rice. It is the barbecued pork that gives it its special sweetish flavour.

Some variations of the dish are darker when dark soya sauce is used. Most authentic Chinese restaurants use the lighter variety of soy sauce.

Despite the name, this dish does not originate from Yangzhou; instead, the recipe was invented by the Qing dynasty's Yi Bingshou (1754–1815) and the dish was named Yeung Chow fried rice since Yi was once the regional magistrate of Yangzhou. Still, there have been attempts by people in Yangzhou to patent the dish.

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Initial Proposal

By Fedex - Chinese Food in Malaysia , 4:23 AM

Group 7 : Fedex

Topic : Chinese Food

Name

ID

Email

Tham Jiessen (Group Leader)

1081108236

Tham_jiessen@hotmail.com

Yong Chun Yao

1081108726

Chunyao.yong@hotmail.com

Leong Chien Chun

1081108051

kelvinleongcc@hotmail.com

Vincent Tiw Ting Jie

1061111188

Vincent_tiw@hotmail.com

Tan Kah Leng

1081101098

Angelyn0610_purple_girl

@hotmail.com

Objective

1. To introduce typical Chinese food in Malaysia.

2. To provide information for visitor to do reference

3. To learn about Malaysian Chinese culture and tradition.

4. To promote Chinese food and capture visitor's attraction.

Malaysia is a place where 3 main races live together..There are Malay, Chinese and Indian.Three big races have their own food recipe and method to cook it.So our group is going to promote Chinese Cuisines in Malaysia.There are many kind of Chinese Food you can find in any food court or stall in Malaysia.Here is some of the sample of Chinese Food you can found normal:

Bak Kut Teh,Cantonese Fried Mee,Char Kwat Teow,Curry Mee,Duck noodle Soup,Fuzhou Cuisine,Hainanese Chicken Rice,Hakka Cuisine,Loh Mee,Mee Hoon Kor,Ngah Choy Kai,Ngah Po Fan,Pan Mee,Popiah,Sin Chow(Singapore) Fried Meehoon,Tau Foo Fah,Wantan Mee,Yong Tau Foo,Yau Zha Gwai and etc.



































Reference:http://en.wikipedia.org/wiki/Malaysian_cuisine


Initial work to be allocated to all members

Each Members will be finding 3 types of Chinese food,then briefly state about the food information,where is the place,how is been made,what cooking method they used,ingredient during the process,suitable for what taste(spicy,salty,plain,oily),what makes it so special about it,the price of the food,how it can promote Malaysia in the Tourism sector,in which place that traveler or foreigner also come Malaysia to visit to test come new food,some explanation about traditional,festival and culture in Chinese food.

Tham Jiessen-Yeung Chow Fried Rice,Pan Mee,Wan Tan Mee
Vincent Tiw-Char Kuey Teow,BaK Kwa,chicken rice
Kelvin Leong-Clay Pot Chicken Rice,Lou Sang,Dumpling
Tan Kah Leng-Bak Kut Teh,Ipoh Ngah Choy Kai,Sin Chow(Singapore) Fried Meehoon
Yong ChunYao-Tau Foo Fa,Yong Tau Fu,Popiah

Target Audience

Our aims are focusing on people who are planing trips in Malaysia, spending holiday in Malaysia with backpack travel. It is because they will search and look for information and guide online about the location, foods, entertainments, resorts, etc.

Furthermore, our target market is focus on any age and gender.This is because Chinese food have many kind of variety that everyone either local people or traveler loves it.

Besides that, our aim is also focusing on the difference type of areas in Penang, Perak, Selangor, Kuala Lumpur and Johor.As of 2008, the majority of Chinese people are mainly concentrated in the west coast states of west Malaysia with significant percentage of Chinese (30% and above) such as Penang, Perak, Selangor, Kuala Lumpur, Johor.

References:http://en.wikipedia.org/wiki/Malaysian_Chinese

There are 2 major groups:

1. Local Citizen - To promote Chinese culture and foods to compatriot, like Indians, Malays and etc.Let them know and learn more about Chinese culture and foods.

2. Foreigner/traveler - Most of them are not familiar with the Malaysia Chinese culture and foods. So, we are going to make a good introduction for them. Deliver good experience to them.


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