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Hanya kuih chang buatan Cina Muslim halal di makan
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Aku suka masakan cina sbb bau/rasa minyak bijan. Kalau lalu tepi restoran cina, mmg terliur bau dorang menggoreng. |
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Takder yg jual online pos ka? Menjejes air liur tgk..walauponn belum oernah rasa |
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Ros, Spidey tak patut cakap semua. Ada saja yang dapat masak masakan kaum lain dengan baik cuma agak rare.
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Cina kalau buat nasi lemak, sambal tu tak pedas, lepas tu kurang sedap (berdasarkan pengalaman Spidey selama ini)
Kuew teow goreng pula, Spidey lebih gemar versi Cina punya yang kering tu. Pernah makan di restoran Melayu, amboi serupa makan kuew teow sup pulak.
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Edited by spiderman80 at 3-10-2016 09:23 PM
Sis, macam mana nak cakap ek...
nak kata sedap tu rasanya bergantung kepada citarasa seseorang. Lepas tu tengok juga siapa yang buat. Ada yang pandai buat Chang sedap...ada yang tak pandai.
Spidey dari kecil makan kuih Chang dan Spidey lebih suka yang mini Chang dan Chang yang ada inti kacang merah.
Ada juga yang intinya daging barbie tapi tak suka sangat sebab berlemak (yuck!!).
Ini dia mini Chang. Spidey kalau makan ini, mesti makan dengan gula.
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Sayang reti buat chang tak?
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i see....macam lepat ye jugak balut dengan daun pisang ye...wow...ni makan waktu tea time ke ape ke?
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tak suka.penah makan sekali je.kat restoran mualaf tempat aku dia letak telur masin |
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spiderman80 replied at 3-10-2016 05:44 PM
Motip berwarna biru?
Biasa tgk kawan cine makan mmg ade biru2 sikit abam spidey.
Mungkin warne kebiruan itu untuk memberi keceriaan sikit pada kuih chang ittew.
Apepun tenkiuuu abam spideyy |
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Mengikut Wikipedia, kuih Chang ni dimakan pada Duanwu Festival ataupun Dragon Boat Festival (di antara akhir bulan Mei dan pertengahan bulan June).
Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival, which falls on the fifth day of the fifth month of thelunar calendar (approximately late-May to mid-June). A popular belief amongst the Chinese of eating zongzi involved commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period. Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin general Bai Qi took Yingdu, the Chu capital, in 278 BC, Qu Yuan's grief was so intense that he drowned himself in the Miluo river after penning the Lament for Ying. According to legend, packets of rice were thrown into the river to prevent the fish from eating the poet's body.[1] Although it may have originally been a seasonal food, zongzi are available year-round in most major cities with a significant Chinese population.
Description[edit] [size=12.3704px]
Southern-style (right) and Northern-style (left) zongzi
The shapes of zongzi range from being approximately tetrahedral in southern China to an elongated cone in northern China. Wrapping a zongzi neatly is a skill that is passed down through families, as are the recipes. Making zongzi is traditionally a family event of which everyone helps out. While traditional zongzi are wrapped in bamboo leaves, the leaves of lotus, maize, banana, canna, shell ginger and pandan sometimes are used as substitutes in other countries. Each kind of leaf imparts its own unique aroma and flavor to the rice. The fillings used for zongzi vary from region to region, but the rice used is almost always glutinous rice (also called "sticky rice" or "sweet rice"). Depending on the region, the rice may be lightly precooked by stir-frying or soaked in water before using. In the north, fillings are mostly red bean paste and tapioca or taro. Northern style zongzi tend to be sweet and dessert-like. Southern-style zongzi, however, tend to be more savory. Fillings of Southern-style zongzi include salted duck egg, pork belly, taro, shredded pork or chicken, Chinese sausage, pork fat, and shiitake mushrooms. Zongzi need to be steamed or boiled for several hours depending on how the rice is made prior to being added, along with the fillings. However, as the modes of zongzi styles have traveled and become mixed, today one can find all kinds of zongzi at traditional markets, and their types are not confined to which side of the Yellow River they originated from. Fillings[edit] [size=12.3704px]
Zongzi both ready to eat (left) and still wrapped in a bamboo leaf (right)
 [size=12.3704px]
Unwrapped zongzi with pork and mung beans (left), pork and peanuts (right)
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Spidey rasa pelik sebab selama ini tak pernah lagi makan yang berwarna biru punya.
Apapun, thanks for sharing.
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Sis, boleh dimakan anytime kut. Tapi, ia sangat mengenyangkan.
Sis boleh cuba cari yang halal punya.
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spiderman80 replied at 3-10-2016 09:15 PM
Cina kalau buat nasi lemak, sambal tu tak pedas, lepas tu kurang sedap (berdasarkan pengalaman Spi ...
betul xpedas tapi sedap juga ikut citarasa masing2, tapi char koey teow basah kat tempat i ok juga ramai cina suka |
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Yang orang jual ..
sejujur nya tak brapa umppp~
mendiang nenek cina .. pandai buat .. rasa sangat berbeza dengan yang melayu jual
missed her ......
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x pena try.. sdap ke?  |
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boleh bgtau kuew teow goreng keringlah..sy sll order mcm tuh.
klu x, mmg dpt yg basahlah... mmg x um
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penah makan nasi ayam melayu tak..lagi2 yg org kelantan buat..hauk sgt rasanya..sambal pun over sgt manis
the best nasi ayam semestinya yg chinese buat
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saladin780 replied at 4-10-2016 01:32 PM
penah makan nasi ayam melayu tak..lagi2 yg org kelantan buat..hauk sgt rasanya..sambal pun over sg ...
Pernah bro...  |
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Lollipop111 replied at 4-10-2016 12:25 PM
boleh bgtau kuew teow goreng keringlah..sy sll order mcm tuh.
klu x, mmg dpt yg basahlah... mmg x ...
Oh, macam tu ke? Boleh pilih basah atau kering rupanya. Thanks Lollipop. |
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Post time 3-10-2016 08:40 PM
