Archive for the ‘Taste’ Category

Our former classmates monthly luncheon   Leave a comment


Our former classmates monthly luncheon

This was the Buffet Luncheon at Evergreen Laurel Hotel, Gurney Drive, Penang on Saturday, 5 August 2017.

SP Lim

Our former classmates monthly luncheon

Our former classmates monthly luncheon

Our former classmates monthly luncheon

Our former classmates monthly luncheon

Our former classmates monthly luncheon

Our former classmates monthly luncheon

Fanciful dessert   Leave a comment


Fanciful dessert

Fanciful dessert

Posted August 9, 2017 by lspeng1951 in Canon, Food and drink, Photography, Taste

Tagged with , , ,

Steamed cod fish in soya sauce   Leave a comment


Steamed cod fish in soya sauce

 

Steamed cod fish in soya sauce

When I am 66 …   11 comments


When I get older losing my hair ….

When I am 66 ( more than 64 ) …

as the Beatles’ song went …

SP Lim

My simple Birthday Lunch of Lam Mee ( Birthday Noodles ) and Red-dyed hard boiled eggs as per Chinese Traditional way …

From Wikipedia:-

Chinese red eggs (红鸡蛋) are bright pink coloured cooked chicken eggs. The eggs are first hard boiled and then a wet red calligraphy paper is wiped over the eggs to create a pink colouring. My case red dye is used,

In Chinese culture, it is common to hold at the baby´s first-month birthday a red egg and ginger party. Usually the baby’s name is announced to friends and relatives at this party. One might find a bowl of brightly coloured cooked chicken eggs on the guests’ buffet or serving tables,[1] or the hosts might hand out the red-dyed eggs, symbolizing joy and renewed life. Nowadays, some people also will give red eggs to their friends and families to celebrate their birthday.

Origin and folklore

Similar to Western easter eggs, in Chinese culture eggs symbolize birth or a new start. For eggs to be served to guests during an important birthday (such as the first month or first year) is very significant. The colour red means prosperity and good fortune to the Chinese, while white or beige is considered the colour of death.

My simple Birthday Lunch of Lam Mee ( Birthday Noodles ) and Red-dyed hard boiled eggs as per Chinese Traditional way on Tuesday, 25th July 2017 …

My simple Birthday Lunch of Lam Mee ( Birthday Noodles ) and Red-dyed hard boiled eggs as per Chinese Traditional way …

My simple Birthday Lunch of Lam Mee ( Birthday Noodles ) and Red-dyed hard boiled eggs as per Chinese Traditional way …

 

Tasty dish of black To-fu   7 comments


Tasty dish of black To-fu

Tasty dish of black To-fu

Fresh Fishes for Food   Leave a comment


Fresh Fishes for Food

Fresh Fishes for a seafood dinner. Recent scare in Penang, some food vendors are using Pufferfish in a fried fillet form. If not prepared properly, the fresh fillet is more poisonous than cyanide.

SP Lim

Extracted from The Straits Times Press dated 3 July, 2017:-

“PETALING JAYA (THE STAR/ASIA NEWS NETWORK) – Unscrupulous fishmongers and fishing trawler operators are taking advantage of the escalating fish prices to push pufferfish fillet into the market.

Currently, they are taken back to shore by the hundreds of kilogrammes to be sold as “crystal fish“, after they are filleted.

In Penang, Kedah and Perak, pufferfish fillet are used by seafood porridge and bee hoon soup hawkers as “fried fish meat”.

The fillet is also widely used as a component of appetisers in Chinese wedding banquets at hotels and restaurants, particularly in Penang.

A source said pufferfish fillet could be half the price of alternatives.

“Hawkers and restaurant owners used to use Spanish mackerel (tenggiri) and grouper fillet, but their prices have risen tremendously over the last two years,” said the source yesterday.”

“By turning to pufferfish fillet, hawkers and restaurant owners are able to reduce their costs by half,” said the source, who added that fillet, normally sold in frozen form, were now prevalent at wet markets in the northern states.

The danger here is that buyers, such as housewives and others who would not suspect any seafood would be toxic, are completely unaware.

“The housewives are not told that the fillet are made from pufferfish. Instead, fishmongers say it is a kind of edible fish, with some calling it ‘crystal fish’,” the source added.

A Penang fishmonger operating in the Batu Lanchang market said the fillet was a hot item as it was delicious when fried.

“We dare not tell them it is from pufferfish. People are sceptical of eating pufferfish as it is known to be poisonous,” said the seller who believed that pufferfish was edible if the toxin was removed.

“I have been selling this for the past few months, and nobody has gotten sick or died,” he said. “Therefore, I think it’s safe to eat.”  ”

I cannot trace the original article from The Star.

Fresh Fishes for a seafood dinner. Recent scare in Penang, some food vendors are using Pufferfish in a fried fillet form. If not prepared properly, the fresh is more poisonous than cyanide.

From Wikipedia:-

he Tetraodontidae are a family of primarily marine and estuarine fish of the order Tetraodontiformes. The family includes many familiar species, which are variously called pufferfishpuffersballoonfishblowfishbubblefishglobefishswellfishtoadfishtoadieshoney toadssugar toads, and sea squabThey are morphologically similar to the closely related porcupinefish, which have large external spines (unlike the thinner, hidden spines of the Tetraodontidae, which are only visible when the fish has puffed up). The scientific name refers to the four large teeth, fused into an upper and lower plate, which are used for crushing the shells of crustaceans and mollusks, their natural prey.

The majority of pufferfish species are toxic and some are among the most poisonous vertebrates in the world. In certain species, the internal organs, such as liver, and sometimes their skin, contain tetrodotoxin and are highly toxic to most animals when eaten; nevertheless, the meat of some species is considered a delicacy in Japan (as 河豚, pronounced as fugu), Korea(as 복 bok or 복어 bogeo), and China (as 河豚 hétún) when prepared by specially trained chefs who know which part is safe to eat and in what quantity. Other pufferfish species with nontoxic flesh, such as the northern pufferSphoeroides maculatus, of Chesapeake Bay are considered a delicacy elsewhere.

Fried fishes – sole   Leave a comment


Fried fishes – sole

Fried fishes – sole

 

%d bloggers like this: