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MCO = English sounds not good? Ok then we change...
MCB = Hokkien
MCH = Cantonese
PKM = Malay
PDK = Tamil
PNB = Teochew
CJP = Hakka
BLM = Hainan
SNN = Foochow
CNM = China
GNN = Taiwan
DLLM = Hongkong
KNNBCCB = Namewee
Choose one.
Happy Merdeka 831!
到Mamak點餐的時候我們會說...
“Neh! assalamualaikum! Gua mahu dapao Tomyam kuey tiao satu, Tandoori satu, dan Longan ice satu, thank you har!”
以上這段對話馬來西亞各族都聽得懂。如果翻譯成全中文的話意思是 “大哥你好! 我要外帶一份冬炎棵條，一塊烤雞和一包冰龍眼，謝謝你." 神奇的是，以上短短ー句話一共用了10種語言，但不是每個馬來西亞人算得出來哪10種，因為我們已經都太習慣這樣説話了。(請問有人能列出來嗎? 來來來... 猜對沒有獎品)
*5pm會在留言區揭曉答案*
祝馬來西亞831獨立日快樂!
正確解答：
1。Neh = Tamil 淡米爾語
2。Assalamualaikum = Arabic 阿拉伯語
3。Gua = Hokkien 閩南話
4。Mahu/Satu/Dan = Melayu 馬來語
5。Dapao = Mandarin 華語
6。Tomyam = Thai 泰語
7。Kuey tiao = TeoChew 潮汕話
8。Tandoori = Punjab 旁遮普語
9。Longan/Har = Cantonese 粵語
10。Ice/Thank You = English 英語
Setapak唯一 #百年老店，来这里必吃 #古早味福建面，自制大碌面用来炒福建面，特别好吃，还有炒白果、炒白米粉、鲳鱼米粉、潮州鱼丸和潮州月饼等传统美食，样样好吃👍！
【文良港潮州餐室饼家 Restoran Setapak Teochew】
🚙 283 & 285, Jalan Pahang, Setapak, 53000 Kuala Lumpur.
📞 03-4023 8706
🌄 7am-4:30pm（礼拜天休息）
Pulled chai made by a tea seller, or "chai wallah". Here's how masala chai is made at the famous Krishna's Tea Stall. Ingredients include black tea, fresh whole milk, water, black peppercorns, sugar, ginger, cinnamon, cloves, and cardamom. Unlike many milky teas, which are brewed in water with milk later added, traditional masala chai is often brewed directly in the milk.
Masala chai (Hindi: मसाला चाय, literally "mixed-spice tea"; Urdu: مصالحہ چائے) is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in India, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared by a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates. The noun "chai" alone refers to the beverage tea; in some places, chai is an acceptable equivalent for masala chai.
In many Eurasian languages, chai or cha is the word for tea. This comes from the Persian چای chay, which originated from the Chinese word for tea 茶 chá. (The English word tea, on the other hand, comes from the Teochew dialect of Chinese teeh.) In English, this spiced tea is commonly referred to as masala chai or simply chai, even though the term refers to tea in general in the origin language. Numerous United States coffee houses use the term chai latte or the redundant term chai tea latte for their version to indicate that the steamed milk, much like a regular cafè latte, is mixed with a spiced tea concentrate instead of espresso. By 1994 the term had gained currency on the U.S. coffeehouse scene.
Masala tea is a very popular beverage in South Asia (India, Pakistan, Bangladesh, Nepal and Sri Lanka). People start their day by consuming a cup of tea. This first cup of tea is fondly called 'bed tea'. Throughout the day people consume many cups of tea. Every street corner in places of business has a 'Chai Walla', a tea maker who brings hot tea to people's places of business whether they are retail businesses or commercial. Tea is a part of life and is offered to all guest at home and also to many customers visiting retail stores.
Malay dessert from Penang Road Famous Teochew Chendul.
Cendol is a traditional dessert originating from Indonesia which is popular in Southeast Asia such as : Malaysia, Singapore, Brunei, Cambodia, East Timor, Vietnam, Thailand and Burma. Also known as Chendol, lot chong (Thailand), bánh lọt (Vietnam), and mont let saung (Burma). The dessert's basic ingredients are coconut milk, jelly noodles made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Other ingredients such as red beans, glutinous rice, grass jelly, creamed corn, might also be included.
Ais kacang, literally meaning "ice beans", also commonly known as ABC (acronym for Air Batu Campur, meaning "mixed ice"), is a Malaysian dessert which is also common in Singapore (where it is called ice kacang) and Brunei. In Malaysia, almost all variants now contain a large serving of attap chee (palm seed), red beans, sweet corn, grass jelly and cubes of agar agar as common ingredients. Other less-common ingredients include aloe vera, cendol, nata de coco, or ice cream. A final topping of evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice along with red rose syrup and sarsi syrup.
Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Chaoshan cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Teochew cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other.[1] However, Teochew cuisine is also influenced by Cantonese cuisine in its style and technique.[1]
Teochew is a Chinese dialect group and Teochew people are Han Chinese from the historical Chaozhou prefecture (now the Chaoshan region) of eastern Guangdong province. In modern days, most Teochew people live in Guangdong province, and outside of mainland Chinese in Hong Kong, Malaysia, Thailand, Cambodia, Vietnam, Philippines, Indonesia and Singapore. Of course there are also Teochew in other parts of the world depending on where their ancestors migrate to in the olden days as they left their hometown in order to escape from a series of civil wars during the Jin dynasty (265–420).[info from wikipedia]
This hei zho or fried prawn rolls is a Teochew dish which is also very popular in SIngapore. If you like to make this recipe at home, you can see the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high-quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in Malaysia, the Philippines, Vietnam and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
on behalf of Spice N’ Pans
Ingredients:
Makes 13 rolls (39 small bite size pieces altogether)
1kg of prawns - deshelled & deveined (cut 1/3 of them into bigger chunks and the rest minced)
600g of minced pork (use streaky pork)
3 eggs
2 tablespoons of light soy sauce
2 tablespoons of oyster sauce
1 teaspoon of five spice powder
1 tablespoon of sole fish powder
A bunch of chopped Chinese coriander leaves (or Chinese parsley)
7 tablespoons of cornflour
8 pieces of water chestnut (diced)
2 big pieces of five spice beancurd skin
Some cooking oil (to be brushed on the tray and on the prawn rolls)
Some water (to stick the beancurd skin together when rolling)
Steam the prawn rolls for 15 mins. After you've steamed the prawn rolls, cool them down first then coat them with some cornflour before deep-frying them.
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