Re: Hakka crusine ..Salted Tea Soup

[teoh@cs.utk.edu]

>From Seow=Yoke=Kong%MLEO%ML@singtel.com Wed Jan 15 19:45:47 1997
From: "seow yoke kong" <Seow=Yoke=Kong%MLEO%ML@singtel.com>
Subject: Re: Hakka crusine ..Salted Tea Soup

[moderator: Chhiang ki yit-fun to fhakka@asiawind.com  Tou chhia !]


Hi,

One interesting note..when I was in Oklahoma City, USA, a friend of mine 
bring us to a local chinese  restaurant. And they have the  Moi Choi Keal 
Nyuk. I am not so sure if this is solely a Hakka dish...

We also have a dish at home, cooked with fried pork and black fungus ('muk 
ngi'). That is my favourite. Just cannot remember what it is called...
-------------
Original Text
>From teoh@cs.utk.edu, on 97/01/15 9:54 AM:
To: <syk%mleo%ml@singtel.com>

>From KONG-KHEN_KOO@HP-Singapore-om1.om.hp.com Wed Jan 15 02:52:29 1997
Subject: Re: Hakka crusine ..Salted Tea Soup

     Hi,
     
     On the topic of Hakka cuisine, lest we may soon forget about them I 
     would like to mention some of the dishes that we cook at home or have 
     eaten them in town.
     
     I guess these are typically Hakka dishes, or at least they have a 
     typical Hakka name to them.  Maybe some of you out there would like to 
     share your knowledge on these dishes, or how you cook such dishes at 
     home.
     
     A point I would like to mention is that I have not come across the Lui 
     Char or Ham Char until I came to know more of the Ho Por or Ho Luk 
     Foong Hak.  In Malaysia, other than Kulai, there is also a 
     concentration of the Ho Por Hak in a town call Malim Nawar in the 
     state of Perak.  And the Hakkas there prepare Lui Char too.
     
     As my family is of the Moi Yan Hak, I guess the dishes I mention here 
     would be more of the Moi Yan Hak type, though I there should be 
     something call a general Hakka dish - which all Hakkas are familiar 
     with or a local Hakka dish, where it is a specialty of only a certain 
     group of Hakka's.
     
     Some of the home cook food that we prepare at home or get in my 
     hometown:
     
     Nyiong Tel Fu   - Bean curd, eggplant, bitter gourd, stuff with       
                       fish/meat paste - boiled or fried with gravy
     
     Sohn Zhu giok   - Pig's feet cook in black vinegar with ginger & black 
                       bean
     
     See Sau         - Pork cube dipped in flour batter and deep fried
                       (The meat in sweet sour pork - but without cooking   
                       in the sour tomato sauce).
     
     Kian Tel Ban    - Flour 'pancake' torn into thin flat slices and    
                       boiled in soup of vegetable and meat or 
                       cook in sweet in sugary soup.
     
     Mi Gao Ban      - Rice pudding made from rice flour & steam in a small 
                       bowl - eaten with a sweet black syrupy sauce cook 
                       with fried small onion
     
     Gai Jiu         - Chicken cook in rice wine with ginger.
                       This dish is normally cooked for ladies who          
                       have given birth and in their month long           
  
                       confinement.
     
     Keal Nyuk       - Layer of alternating slice of pork and yam arranged  
                       neatly in a big bowl.  The pork is marinated with    
                       many spices.  The dish is steam in the bowl and when 
                       ready, it turn over and lay on a dish.
     
     Moi Choi Keal   - Instead of yam slice, it is replaced with moi choi ( 
     Nyuk              a type of preserved vegetable.
                       It is also called Dong Bo Rou - in restaurant.
                       (Named after Su Dongbo - a famous Tang Poet)
     
     That's all for now.
     
     Bye,
     Kongkhen
     
     


______________________________ Reply Separator 
_________________________________
Subject: Re: Hakka crusine ..Salted Tea Soup
Author:  Non-HP-teoh (teoh@cs.utk.edu) at HP-Singapore,shargw19
Date:    1/13/97 8:39 PM


>From sfliew@tm.net.my Fri Jan 10 22:02:59 1997
Subject: Re: Hakka crusine ..Salted Tea Soup

> 
> >From Seow=Yoke=Kong%MLEO%ML@singtel.com Mon Jan  6 19:49:48 1997
> From: "seow yoke kong" <Seow=Yoke=Kong%MLEO%ML@singtel.com>
> Subject: Hakka crusine ..Salted Tea Soup
> 
> [moderator:Chhiang ki yit-fun to fhakka@asiawind.com  Tou-Chhia !]
> 
> >From pangpeng@pacific.net.sg Mon Jan  6 11:11:55 1997
> 
> >Reply to Thomas Wong's Msg, I know of 1 Disk called "Ham Cha" or
> >"Salted Tea" which is quite known to "Hor Por" or "Hoi Lu Fung" people.
> >However, I do not think it's available in resturants here and hence only
> >available in households. I've also heard that it's is available
> >in some small villages in Johor though have not managed to try it out.
> 
> Yes, we used to have it frequently in Seremban, Malaysia, too. In fact, I
> can say I have been helping my mother to make it since I was a kid, 
rolling
> the tea leaves and peanuts into..well, paste ? My mom is a "Hoi Lu Fung".
> Great dish, esp., with the peanuts or some sort of crispy rice (not sure
> what it is called in English). I wonder if people in Taiwan or other 
parts
> of the world have this ?
> 
>                    Name: ATTRIBS.BND
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>                Encoding: x-uuencode

You can try this "Lui Char" in some restaurant in Kulai, Johor for about
RM2.00 a dish. I tried it in a Kopitiam along the Kulai main road.
I am a Ho Poh Hakka from Kuching, and my grandparent used to made it, I
especially like to drink the juice made from "Khoo Net Sim" the bitter 
leaves with thorns.