Browsing Category: "Chinese"

Wheat Gluten

Chinese, Vegetable August 27th, 2007

mien chin

Wheat Gluten or called miàn jÄ«n in Chinese (traditional : 麵筋, simplified : 面筋, literally “noodle/dough tendon”; also spelled mien chin or mien ching) is one of my favourite “vegetarian” ingredients. My mum was taught how to make wheat gluten (we call it mee kun in hokkien or meen kan in cantonese) by a neighbour in Kuching many years back. It is not as easy to get this in the market compared to tofu-based products and it is usually associated with vegetarian dishes. I will come up with a vegetarian recipe in the next post.

mee kun

Upon discovering the simplicity of making the wheat gluten, I realised how much profit the manufacturers would be making. All you need is flour to knead into a dough, water to wash the dough and oil to fry the gluten. I must encourage you to make this on your own because it is absolutely easy, not to mention healthy as you are making it from your own kitchen. Moreover, it is quite an experience to make it for the first time as you will be amazed (just like me) on how the dough transforms into a rubbery texture (gluten) after washing it in running water.

This is the recipe for Wheat Dough or Mien Chin Read the rest of this entry »

Kueh Chap

Chinese, Food review, Pork, Soup August 2nd, 2007

kueh chap

In Hong Kong, the movie industry has its 4 Heavenly Kings to describe the 4 most popular singers. For me, I have my 4 Heavenly Kings to describe my 4 must-eat hawker dishes in Kuching. Kueh Chap is one of the 4. The others being the Sarawak Laksa, Kolok Mee and Tomato Kuey Teow.

Kueh Chap, I believe, is hokkien for the word “Cake” and “Mixed”. The “cake” or kueh denotes the use of thicker than usual kuey teow (rice flour cake – which is like lasagna) whilst “mixed” or chap probably describes the use of a mixture of pork parts in the dish. In Penang, Singapore and Johor Bahru, I believe they use duck parts as well. In Kuching, it is almost exclusively pork. Read the rest of this entry »

Loh Mee

Chinese, Noodles July 12th, 2007

loh mee

Loh Mee is literally translated as “Stewed / Braised Noodles”. Whilst it is not stewed as long as say, a meat dish, nevertheless the cooking time is longer for this type of noodle compared to other types. Oh, by the way, Loh Mee is in the hokkien dialect. There are two known types of stewed noodles here in Malaysia, the other being Lam Mee. The gravy is slightly different.

Our family recipe for Loh Mee is southern-styled, meaning from Pontian, Johor. It is quite similar to the one from Ulu Yam. Lam Mee has a slightly different taste ot the gravy compared to Loh Mee. The highlight of this dish for me is the use of black vinegar which gives this noodle a slightly sour, but appetising taste. We used to have this often during Chinese New Year. Read the rest of this entry »

Garlic Hoi Sin Chicken

Chicken, Chinese July 6th, 2007

garlic chicken

Last weekend, I was looking at my bottle of Hoi Sin Sauce and wondering what I shall do with it. With 3 chicken drumsticks available in the fridge, I decided to give the chicken a marinade and try out something new. It turned out tasty, albeit slightly charred due to the frying process. I have a feeling that the sugar content in the Hoi Sin Sauce caused the quick charring of the chicken. Perhaps, I did not coat the chicken enough with corn flour.

Anyway, the use of garlic gives the chicken a unique fragrance (unless you find garlic repulsive, which some do) which my daughter enjoyed very much. I had never seen her eating so much meat at one go! I would recommend this dish as a good finger / snack food or as an accompaniment to either rice or pasta.

This is my recipe for Garlic Hoi Sin Chicken Read the rest of this entry »

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