Around 7A.M., a figure could be seen riding an old motorcycle which bore a metal case, slowly heading towards the junction between Pudu Integrated Commercial Complex (ICC Pudu) and Pudu Plaza, the vehicle is then propped beside a lamppost. Uncle Chai Tsim Luk opens the metal case and starts prepping the fresh ingredients purchased daily from the market: cutting sheets of meat jerky into strips,...
Category: Native Cuisine
Stories about Malaysian food heritage, family recipes, regional specialities, and the people preserving traditional flavours and preparation methods.
Hainanese Boiled Duck
In a corner of the light and bright kitchen, red-hot charcoal burning in the cement stove turns into gray ash. A free-range duck, cleaned thoroughly, with its feathers all plucked and entails removed, is trussed and ready to be cooked. As the water in the cast iron wok boils, an hour-long hot bath awaits the duck, after which the Hainanese boiled duck is born. Pang...
Hokkien Khún Miên/Mī
Long and thin yellow noodles coiled into palm-sized flat discs on a bamboo sieve, is an authentic Hokkien dish——Khún Mī, also known as “Khún Miên” or coiled noodles. It has a springy but not sticky texture, usually best consumed alongside dishes with rich sauces, such as braised pork knuckle, sea cucumber pork stew, or bak kut teh. The way of eating may vary, some like...