[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]
Re: Hakka crusine ..Salted Tea Soup
>From KONG-KHEN_KOO@HP-Singapore-om1.om.hp.com Fri Jan 24 04:06:48 1997
Subject: Re: Hakka crusine ..Salted Tea Soup
[moderator:Chhiang ki yit-fu nto fhakka@asiawind.com, tou chhia !
Please edit the file to shoter from as well, tou chhia !]
Hi,
Oh yes, we do cook the black fungus dish at home too.
I think it is called 'nam yee muk ngi dun zhu nyuk' which is basically
derived from the main ingredients of the dish.
'Nam yee' is femented bean curd. It is redish in color and sweet in
taste.
And following up on the Lui Cha,
I got the information from the residents of Kulai, Johor that it is
easily available in Kulai town and sold in the eatery, coffee shop or
in the hawker stalls.
I had the opportunity to have my first taste of it just the other day,
when some of the factory workers who came from Kulai pack the
take-away Liu Cha to the plant for dinner.
An interesting observation - to the Hakkas of other branches who have
not taken Lui Cha (like myself until now) - is that when you asked
about Lui Cha the respond would likely be:
'Ni hiao sit mor?' (Is it to your taste or do you know how to eat it?)
Well, I guess to like Lui Cha is an acquired taste.
(Just like people from other countries might not like the taste of
durian a popular fruit of the tropic).
I find the taste a bit complex & bland - with a strong vegetable
flavor plus a dab of menthol, and peanut on chinese tea.
A way to eat it is to mix the tea soup with cooked rice. And I would
consider it a health food rich in fiber, due the high vegetable
content.
Apprearace wise it looks more like a pale green soup with a tinge of
brown, rather than tea.
I find Lui Cha one of the most unique of Chinese tea. Though it may
not be as refined as perhaps the Gung Fu Cha (Teochew style of
preparing and consuming the Woolong Cha), Lui Cha exudes the kind of
practicality & earthliness which may be unique of the Hakka psych, in
the preparation of food.
Rgds,
Kongkhen
______________________________ Reply Separator _________________________________
Subject: Re: Hakka crusine ..Salted Tea Soup
Author: Non-HP-teoh (teoh@cs.utk.edu) at HP-Singapore,shargw19
Date: 1/22/97 9:22 PM
>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
> Part 1.2 Type: unspecified type (application/octet-stream)
> 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.