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Wednesday, July 25, 2012

Top 10 rude Malaysian habits

Found a funny yet factual pictorial news on top 10 rude Malaysian habits. 

Which one do you have?


Saturday, July 7, 2012

10 Unique facts about Teh Tarik

Salam people,

Teh Tarik..in bubble tea form too?

This week's post is about another unique delicacy of ours. Unlike the Satay, the Teh Tarik is definitively ours. Ten interesting facts you must know about Teh Tarik:

Tarik Champs on show!
1. First of all, it's our national drink! Any nation claims its theirs? Over our dead bodies!

2. No one else 'pulled their tea', and lived to tell the tale, and with such style and finesse. 

3. Unlike many of the other delicacy, an element of showmanship exists in the making of Teh tarikWe even have competitions on who's 'tarik' tricks were the best!

4. And Because of Teh Tarik, We Malaysians are the biggest consumer of condensed milk per capita in the world. How about that record? 

5. Teh tarik is also a product of a hundred years of "local blending and assimilation" involving the tastes, palates & nuances of all races here. 

6. Because of that, Teh Tarik transcends race, creed and social standings. From a sweeper to a minister, everyone would enjoy the same drink. Teh Tarik haters are simply anti-social. 

7. You can ask for Teh Tarik at the typical mamak stall for RM 1.30, or at our 5 Star hotels at RM 20.30.  I repeat, for the same drink!

8. You can even have it on 1st & business class decks on MAS flights. That's having teh tarik at 9000 meters, higher than Mt Everest! 

9. An average Malaysian consumes 76,000 cups of teh tarik in his lifetime, that's two Olympic size swimming pools! Diabetes alert! 

10. Time for a club of Teh Tarik drinkers? Forget about politics, this will certainly unite the people! And hell yeah, Teh Tarik is here to stay forever with us!

Time to have a toast...with Teh Tarik perhaps? 

PS: Facts courtesy of Mr. Johan Jaafar, my favourite NST columnist. You can read his column on NST Sunday's edition, or follow him at @Johan_Jaaffar on Twitter!


Sunday, July 1, 2012

The origin of Satay

Ahh a new post, finally! Waddup people, I'm back!

Last Sunday, my dutch friend Michael invited me to an event at Mandarin Oriental in downtown KL. It was unsuprisingly glamorous, and the food served were scrumptious. One food that I really enjoyed was the beef and chicken Satay, especially with the hotel's very special spicy peanut sauce. Naturally, I went to Michael and recommended him to try some of it. I was shocked by his reply.

The famous satay...not from Malaysia?
    


 "Oh the sate? Yeah I've tried it. We have it back in my country too...almost everywhere!" Michael replied.


I was stunned by his in-depth knowledge about satay.




According to Michael, Satay or sate is originated from Indonesia, specially Javanese, where spread out across Indonesia. It was brought back to Europe by Dutch during colonialism era. Over there, it is commonly made of beef, chicken with spicy peanut sauce and some other ingredients (which I couldn't remember). Sate can be found almost everywhere in Holland, in their restaurants and supermarkets.

"Oh no wonder la..." I awkwardly replied.

It got me thinking. Most of us Malaysians believe that Satay is one of our unique national dishes, invented here in our soil; but we were wrong.

Satay in Bali, Indonesia
So what is Satay? And where does it come from?

According to some websites, Satay is a shish kebab style dish (what, kebab?! ) that has long been popular in Southeast Asia, particulary in Indonesia, Malaysia, and Thailand. It is most frequently associated with Thai food, where satay made from cubes of beef, chicken, or lamb may be dipped in a traditional peanut relish or sauce.

Some say that it was invented in Thailand, while Michael and some of the websites (including wikipedia) says it was originated from Indonesia. Food historians are not certain if satay was first introduced in Indonesia or in Southeast Asia. Now, several countries in Southeast Asia, like Malaysia, Singapore absorb this as local cuisine with slightly different ingredient. Regardless of origin, all satay are praised by fans as delicious dishes.

In Malaysia, Satay comes in many forms, vary from culture and location. For most Klang Valley folks, the Satay Kajang was insanely famous back in the day, and many still visit Kajang for this very special delicacy. It was one of my childhood memories where my parents used to bring me there all the way from PJ just for dinner. Apart from the usual chicken and beef satay, I've also tried the rabbit and some other stuff that I don't really fancy. The satay, nasi pulut, the special wrappings....oh the childhood days.

That is Malay satay for me. As for chinese satay, or 'Lok-lok' in general understanding, is also a well received delicacy all over the country. The sate lok-lok in Penang, or the Satay Celup lok-lok in Malacca. The special thing about these lok-lok and celups are the fusion of hotpot and satay. You can also eat it with the peanut sause if hotpot isn't you 'thing'. Halal or non-halal? See who's the onwer lah!

That's all I know about Satay, and I bet there are plently more out there. What about you?