Bái Táng Gāo (Steamed rice cake), is named for its glittering white appearance, with a moist and smooth surface, and honeycomb-like air tunnels. Its historical roots can be traced from the Ming dynasty in Lunjiao sub district of Shunde city in Guangdong province, also known as Lunjiao cake, a traditional folk snack made from common ingredients. Firstly, rice is pressed into milk, added in flour...
Category: Native Cuisine
Stories about Malaysian food heritage, family recipes, regional specialities, and the people preserving traditional flavours and preparation methods.
Ginger in Banting
Banting, being the largest collective ginger plantation in Kuala Langat district, has porous black peat soil which is suitable for planting fruits and vegetables. Most villages in the district rely on agriculture as their main economic activity, about 1400 acres of land has been cultivated into ginger plantations by around 50 farmers. Among them, Jenjarom village listed ginger as one of the four local treasures....
Cockles in Pasir Penambang
Cockles are indispensable in mouthwatering dishes like sour and spicy assam laksa, rich and redolent curry mee, as well as aromatic and delicious char kuey teow. Its tender flesh has the glowing scarlet of blood, tasty to eat whether simply being boiled or stir-fried in spicy sauce. However, cockle farming is an industry with high risk levels and dependent on ecological environment. Pasir Penambang, a...