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Home , Cantonese cuisine, Pineapple tart, Stir frying

Traditional 马来西亚华人传统美食

Chan Pui Mun Contents 3 Brief Introduction 4 Typical Ingredients used in the dishes 5 Common used in the dishes

Hakka Cuisine 客家 6 Introduction to 7 Steamed Pork with Salted Egg 8 Wine Chicken 9 Young Tau Fu

Cantonese Cuisine 广东 10 Introduction to Cuisine 11 Lotus root with 12 Baked Char siew

Hokkien Cuisine 福建 13 Introduction to Hokkien Cuisine 14 Fried Glass Noodle 15 Salted with pork and tomato

Hainanese Cuisine 海南 16 Introduction to Hainanese Cuisine 17 Chicken 18 Chicken 19 Hasma Soup 20 Pandan Kaya 21 Tart 22 Red Bean Soup

Brief Introduction

They travelled from different parts of to other continents, many of our ancestors travelled to different countries to make a better living for the coming generation and for themselves. They left their home and their country but they never left their identity and traditions. Our ancestors brought their identity and traditions and settled done in their new home, which will then slowly develop into their home. The mothers prepare dinner and the air fills up with the aroma coming from the the smell of homemade that brings back memories. These memories and traditions are then passed down to each generations, each of the generations inherits their ancestor’s tradition and also identity and passes it down to the next generation. Each of these dialect groups Cantonese, Hainanese, Hokkien, Hakka and Teochew comes from the Southern region of China. Many of these dialect groups travelled around and and other countries. These dialect groups brought their traditional cuisine, ingredients, styles and with them and started to develop them across the country and slowly around the continent. Today many of these traditional cuisines are one of the most famous cuisines in both Malaysia and Singapore. But many of these traditional dishes are going to be extinct; many chefs with experience “inherited the skills to preserve the traditions.” (Pang Nyuk Yoon 2006) These cuisines aren’t for only eating but there is something in that cuisine that made it special. These recipes are passed on from generations to generations.. Each of the dialect groups has their own language that they speak at home to keep the language alive. Typical Ingredients used in the dishes

Ginger Health Benefits • It helps relieve coughs. (Ginger powder or extract should be cooked with warm  water and drank during mornings.) • It helps the blood circulation to run. (Drank when cold or after birth for the women) • It helps ease people with asthma. • It helps warm our lung during cold days.

Garlic Health Benefits • It helps control blood pressure and poor circulation. • It helps reduce high cholesterol. • It keeps you warm during cold days. (2- 3 a day) • People who usually eat daily will less likely to have cancer or get any type of cancer. Common Sauces used in the dishes Soy Rice Wine

Sesame Oil

Dark

Introducing Hakka Cuisine Hakka cusines are originally from the central plains of China in south. The common languages spoken is Hakka. The Hakka is known as a unique group called Han Chinese . After , they‘ve migrated to the south of China they were given a new name called Hakka meaning The Guest People. Three main traditional cuisnese of are Hakka, Teochew and Cantonese. Hakka inhabited the inland of China where seafood are produced. Hakka cuisine uses various livestocks that they can lay their hands on such as duck eggs, chicken, pigs and cow. Bean curd and are also used in Hakka cusines. and poultry are ingredients that are absolutely necessary in Hakka cuisine. Hakka Yong Tau Fu is one of the famous that offers an unique characteristic of Hakka cuisíne. Hakka has its own diverse cooking skills such as , and stewing.

客家

Hakka Steamed Minced Pork with Salted Egg 客家蒸碎猪肉，

咸蛋

Step 1 Ingredients: Cut both pork slices into 4 individual pieces. 350g Pork Meat (2 pieces) 2 pieces Salted Egg Step 2 2 pieces Egg Cut pork meat into small chunks. And blend using a blender. 200g Water Step 3 20g Fried (2 pieces) Marinade the minced meat. Wrap the meat with clear foil and put it in the fridge. Marinade (Meat): ½ tsp Step 4 Separate egg white from yolk (salted egg). Add 2 normal ½ tsp Chicken Powder eggs into the white. 1 tsp 1 ½ tsp Soy Sauce Step 5 1 tsp Rice Wine Cut salted egg yolk into small pieces.

Step 6 Seasoning (Egg): Add some seasoning to the eggs. ¼ tsp Salt ¼ tsp Chicken Powder Step 7 Insert minced pork and stir. Add salted egg yolk. A pinch of Pepper

Step 8 Steam the dish for about half an hour.

Optional Add some fried shallots.

Hakka Ginger Wine Chicken 客家姜酒鸡

Ingredients: Step 1 1.2 kg Pearl Huhn Cut chicken in small chunks. 300ml Stone GingerWine Step2 30g Black Fungus Soak black fungus in water for 1 hour and 257g Ginger cut into small slices.

250ml Water Step 3 Cut ginger into slices and minced with a Seasoning: .

4 tbsp Sesame Oil Step 4 1 ½ tsp Salt Heat up the sesame oil in low heat and put the minced ginger till fragrant.

Step 5 Add black fungus and chicken and stir.

Step 6 Add a little bit of ginger wine each time and stir and then add water, let the dish simmer for about 15-20 minutes.

Step 7 Add salt and let the dish simmer about 5 minutes before serving.

Tip Do not use a blender or a mortar & pestle when cutting ginger. Hakka Yong Tau Fu 客家釀豆腐

Ingredients: Step 1 200g Bean Curd (9 pieces divided into 2) Cut meat in half then another half 300g Minced Meat and cut of the skin. 60g Chinese Step 2 Cut the pork meat into cubes. Marinade (Meat) Seasoning (Sauce) Step 3 15g (Minced) ½ tsp pepper Cut chives about 1cm long and ½ tsp sesame oil 200ml Water fried bean curd in half.

1 tbsp Corn Flour 1 tbsp Bean paste Step 4 1 tsp salt ½ tbsp Minced pork meat with a blender. 1 ½ tsp soy sauce (Put in 1 tbsp of water to blend with meat.) 1 tbsp water Step 5 Marinade pork meat and add

chives.

Step 6 Fill bean curd with meat filling.

Step 7 Pan- Fry bean curd for 5 minute on the meat face.

Step 8 Stir fry garlic for about 2 minutes then add bean paste and sugar.

Step 9 Place bean curd back in the pan and add water. Simmer each side of the bean curd for 5 minutes.

Introducing Cantonese cuisines are originally from Guangdong/, South of China. The common language spoken is Cantonese. Guangdong was a land that was in-habited by a group called Bai Yue also known as Hundred Yue back in the Qin Dynasty. Cantonese has its own diverse cooking skills such as “boiling, , steaming, stir-, , stewing and deep-frying” etc. (Pang Nyuk Yoon 2006) Cantonese cuisines are describe as mild , freshness and delicate. Some traditional Cantonese cuisines that still served today are “Stir-fried Hairy Gourd with Vermicelli, Braised Bitter Gourd and Ribs in bean sauce”. (Pang Nyuk Yoon 2006) These dishes are typical traditional Cantonese cuisines originated from the Cantonese folks. Many of the Cantonese cuisines have benefits to our health’s such as our blood systems, most of the ingredients have vitamins in them that makes the dish not only tasty but healthy at the same time.

广东

Cantonese Lotus Root Soup with Pork Ribs 广东莲藕,排骨汤

Ingredients: Step 1 25 pieces Dried Heart Shareo Dates Boil for 15 minutes.

650g Lotus root Step 2 1.2kg pork meat (rib and leg) Soak Dried Heart Shareo Dates 3 liter Water for 10 minutes and remove skin of the lotus root. 60g Peanuts Step 3 Cut dates in half and cut lotus root Seasoning: in thin slices (1/2 cm). 1 ½ tsp Salt (Optional) Step 4 Boil pork rib and leg in water for 30 minutes. Remove water and wash pork rib and leg in cold water.

Step 5 Boiled 3 liters of water and put in Dried Heart Shareo Dates, Lotus root and peanuts boil for 10 minutes.

Step 6 Add pork leg and boil for 30 minutes.

Step 7 Add pork rib and cook for 3 hours. Optional: Add 1 ½ tsp of salt.

Cantonese Baked Char Siew 广东叉烧

Ingredients and Seasoning: 1.5kg Pork Belly Step 1 1 tbsp Remove skin from pork belly. 2 tbsp Oyster Sauce 8 tbsp Sugar Step 2 2 tbsp Prepare seasoning for the meat. 1 tbsp Rice Wine 2 tsp Salt Step 3 Marinade pork belly overnight. 1 tbsp Soy Sauce (Wrap pork belly in a plastic bag Pinch of Pepper and put in container inside 1 tbsp Sesame Oil refrigerator, and leave overnight.) 50g chopped garlic (fine) Step 4 Heat the oven to 250°C for 10 minutes.

Step 5 Bake Char Siew in oven at 225°C for 15 minutes.

Step 6 After 15 minutes, turn each slice over and bake for another 15 minutes.

Cooking tips: Char siew can be served with several delicate such as rice, noodles and Char siew can also be used as the filling to make Pau. (Chinese )

Introduction Hokkien Cuisine Hokkien cuisines also known as Min or Qin Min (Seven Min) or Ba Min (Eight Min) food originated from Minhou county of the Fujian province in South China. The common language spoken is Hokkien. The Hokkiens are also called Fujians. Hokkiens have their cooking techniques such as stir - frying, simmering and . Fujian or Hokkien cuisine have an equal quality in knife skill . Different creative and fine cuts and slices are used as a strict rule for presentations of cuisines. Hokkien cuisines includes various types of flavors such as sweet, salty, sour and spicy. South- East of Fujian Province is boarded by sea, this is why the produced of seafood is available.

福建

Hokkien Fried Glass Noodle 福建炒粉条 Ingredients: 400g Glass Noodle Step 1 Soak dried shrimps and Chinese dried mushroom in water for 200g Chicken Breast about 10 minutes. 5 pieces Chinese Dried Mushroom Step 2 30g Dried Shrimps Cut the chicken breast into slices and marinade. 300g China kohl Cut mushroom into slices and marinade. Remove dried 20g Garlic shrimps from water. Prepare seasoning for the noodle.

4 pieces Fish Step 3 Cut china-kohl into small slices, fish cake into slices and garlic into small cubes. Marinade (Chicken and Mushroom):

1 tsp Soy Sauce Step 4 Soak glass noodle in water for 10 minutes. ½ tsp Sesame Oil

½ tsp Cooking Wine Step 4 ½ Salt Pan- Fry fish for about 5 minutes then remove from pot. Pinch of Pepper (For Mushroom only ½ salt and Pinch of Step 6 Pepper ) Cook chicken for about 5 minutes then remove from pot.

Step 7 Seasoning (Noodle): Stir fry dried shrimps till fragment, add garlic and stir till 1 tbsp Osyster Sauce golden brown.

½ tsp Salt Step 8 Pinch of Pepper Add mushroom and cook till fragrant. Add fish cake and china kohl. ½ tsp Sugar ½ tsp Soy Sauce Step 9 Add seasoning sauce and 150ml water. Let it simmer for 5 1 tbsp Dark Soy Sauce minutes. ½ tsp Sesame Oil 150ml water Step 10 Add noodles and mix using a chopstick. Let the dish simmer for 5 minutes before serving.

Hokkien Salted Vegetable with Pork and Tomato 福建雪菜猪肉和番茄

Ingredients: Step 1 600g Salted Vegetable Remove pork skin and cut into thin slices and marinade. 500g Pork Meat 4 pieces Tomato Step 2 Soak salted vegetable for about 5 20g Garlic minutes then cut into small slices. 2 pieces Red chili Step 3 400ml Water Cut chili, garlic and tomato. 1 tbsp Step 4 Cook salted vegetable till dry. Marinade: 1 tbsp Chinese Wine Step 5 Cook garlic till fragrant then insert 1 tbsp Soy Sauce pork and cook till fragrant. 1 tsp Salt *(Only insert the other ingredients 1 tsp Sesame Oil when the start to produce oil.) Pinch of Pepper 1 tsp Dark Soy Sauce Step 6 Put tomato and salted vegetable and cook. Let it simmer for 5 minutes.

Step 7 Add 400ml of water and let it simmer for 5 minutes.

Introducing Hainanese Cuisine Hainanese cuisine is originated from Hainan , South of China. The common language spoken in Hainan is Hainanese. Hainan Island is surrounded by sea, it produces variety types of products such as tropical fruits and wild medical . Common fruits such as coconut,, pineapple and peach are usually used in Hainanese cuisine. Many Hainanese dishes uses coconut as the main ingredient such as Hainanese and Hainanese Buns with shredded coconut. Hainanese‘s cooking techniques includes meat-boiling, steaming, stir-frying, stewing, simmering and braising. Traditional Hainanese cuisine are Wenchang chicken, Jiaji duck etc. One of the famous dish that developed from Hainan‘s tradtional Wenchang chicken to Malaysia and Singapore ‚s .

海南

Hainanese Chicken Rice 海南鸡饭 Ingredients (Chicken): 1.3 kg Chicken 2-3 L Water (Covering the chicken) Steps to make the Chicken 1 cucumber 1.Boil 2-3L of water and put the chicken in and cook using low heat for 25-30 minutes. (Make sure the water covers the chicken.) Chili Paste:

60g Lime Juice 2.Take the chicken out and put it in cold water for 20g Ginger about 30 minutes. 3-4 pieces Chilli (This will make the skin of the chicken smooth.)

2 tsp Salt 3.Hang the chicken and rub some sesame oil on to 2 tsp Sugar the chicken.

15g Garlic Steps to make Chilli and Ginger Paste 10g Chicken Oil 1. Cut ginger, chili and garlic into small cubes. Blend all ingredients together. Add 1 tsp of salt and 1 tbsp of sugar to . Add lime juice and Ginger Paste: 10 g of chicken oil. 100g Ginger 2. For the ginger paste, blend ginger and add 10g of ½ tsp Chicken Stock chicken oil and ½ tsp salt to taste. 10g Chicken Oil (Salt, sugar and chicken oil can be added if needed)

Steps to make rice Rice: 1. Wash rice and drain. Add salt and chicken stalk 250g Rice (served for 3 person) and stir. Pour chicken water into the rice add ginger and 300ml Chicken water chicken fat and steam for 30 minutes at least. (The water used to botched the chicken) ½ tsp salt Decorations Cut cucumber into slices and serve on a plate along 4 slices of Ginger with the chicken, rice and sauce. ½ chicken stalk 1 tbsp Chicken fat

Hainanese Curry Chicken 海南咖喱鸡 Ingredients: 1 kg Chicken Step 1 50g Cut chicken in to small chunks and marinade. 1 stalk of Curry Leaves 2 stalk of Lemon Grass Step 2 Cut into small cubes and cut lemon 400ml Coconut Milk grass into 1/3. 200g Potato Cut potato into small cubes.

Salt Step 3 40g Curry Powder Heat pan and cook onion till fragrant.

Step 4 Put lemon grass and curry leaves in together and stir.

Step 5 Put chicken and stir then let it simmer for couple of minutes.

Step 6 Put potato in and stir and put 100ml water. Add soy sauce and stir the let it simmer for couple of minutes.

Step 7 Pour coconut milk and stir then let it simmer for 15 minutes.

Hasma Soup Dessert 雪蛤汤甜品

Ingredients: 18g Hasma Step 1 Soak Hasma overnight. 120g Rock Sugar

20 pieces Dried Heart Shareo Dates Step 2 30g Dried Longan Soak dried longan and dried heart shareo dates in water for about 10 minutes. 1L Boiled Water Step 3 Put all ingredients into the . Material:

Slow cooker Step 4 Add 1 liter boiled water.

Step 5 Cook Hasma soup for 3 hours at least.

Pandan Kaya Dessert 香兰卡亚甜品

Ingredients: 50g Pandan Juice or colouring 10 pieces Egg Steps to make Pandan Kaya 350g Sugar Step 1 700ml Coconut Milk Break the eggs into a pot and beat.

Step 2 Add sugar and beat till the sugar melt.

Step 3 Add coconut milk and Pandan juice and whisk well. *(Use a strainer to strain out any egg white.)

Step 4 Put the pot on top of the double boiler and stir using a whisker. Stir for about 30 minutes till the mixture is thick. Optional Leave the kaya to cool and blend the kaya if needed.

Steps to get the Pandan Juice Step 1 Cut into small pieces for blending.

Step 2 Blend Pandan leave with a bit of water.

Step 3 Strain to remove juice.

Pineapple Tart Dessert

菠萝挞甜点

Ingredients: 300g Step 1 Pour flour, sugar and salt into a bowl and mix. 500g Flour 80g Sugar Step 2 Pour flour, sugar and salt into a bowl and mix. 3 egg yolk + 1 ½ egg yolk (glaze) 20 ml Cold Milk Step 3 Add egg yolk and cold milk. Use only your ½ Sea Salt fingertips to combine the mixture together 2 drops Vanilla Essence until it becomes . Pineapple Jam *(Fork and Fingertips is a technique that must be used to make this special.) Filling: Step 4 2 Pineapple (whole) Divide the dough and wrap using clear foil and 250g Sugar leave it to rest for 30 minutes. 1 piece Stick Step 5 6 pieces Weigh pineapple filling (6g) and roll into oval shape.

Step 6 Cut dough in to small pieces and weigh (11g), then roll them into round balls.

Step 7 Wrap each pieces of dough with pineapple jam and shape using a plastic shaper. *(Apply flour to the plastic shaper each time before shaping the pastry.)

Step 8 Heat the oven to 180°C and bake for 25 minutes.

Red Bean Soup Dessert 红豆汤甜品

Ingredients: Step 1 200g Red Bean/ Azuki Bean Soak red bean overnight.

150g Sugar (To Taste) Step 2 2L water Use the water from the red bean (soaked overnight) and boil an additional of 2L of water then put red bean in Optional Coconut Milk and boil for 2-3 hours.

Step 3 Add 150g sugar and stir well. (Optional) Add coconut milk when served.

Traditional Malaysian 马来西亚华人传统美食

Bringing back memories of our ancestors‘ identity and traditions.

Discovering the different dialect groups and their different cuisines.