'Nian Gao', the meaning of Chinese New Year

'Nian Gao' 年糕 is the Chinese traditional cake that is made only during Chinese New Year; from finely blended glutinous rice, is mixed with correct portion of sugar and then is steamed until it turns into a browny colour. It means 步步高升 or a smooth promotion in your career path.

My mom is still practising the traditional homemade way of this 'Nian Gao' whereby it's richful with the pure aroma of the banana leaves, no preservative and is naturally coloured with the melted sugar due to the long steaming hours of >8hrs each day. This is the meaning of 'Nian Gao' that has been sent on generation by generation to us today whereby we tend to serve ourselves and the customers with the natural taste of this traditional cake.

How 'Nian Gao' is made? Firstly, the glutinous rice is blended into a fine and smooth texture. Then, it is put into a gunny bag and the excessive water is to be squeezed out from this rice mixture. I think there must be some people wondering how this is done? Since old time at my hometown, a heavy stone is put on top of this flour bag whereby the excessive water is forced out slowly, drip by drip. The final flour is mixed with correct portion of sugar and then being poured into the small canisters that have been covered nicely with banana leaves. While talking about steaming part, we use a big pot that is heated with woods. Ya, woods and no gas stove; it's then being steamed for >8hrs.

This is my mom's principle to maintain the originality of this delicious, traditional Chinese New Year cake whereby it's homemade with pure ingredients only.

Since 1856... Ghee Hiang, the historical Biscuits

Chinese New Year is around the corner. I think everyone is headache and wondering of the most suitable gifts for your family, relatives, friends or loved ones ya! I've chosen the most historical Penang local products, Ghee Hiang biscuits or so-called 'Pneah' for my boyboy's family.

Ghee Hiang has been established since 1856... Wow, more than 150years in Penang! It's famous not only for the local biscuits like 'Tau Sar Pneah', 'Phong Pneah', 'Hneoh Pneah', 'Beh Teh Saw', Oriental Almond Cookies; but also for the sesame oil. My mom is the supporter for Ghee Hiang sesame oil, for its rich aroma of the roasted sesame seeds, that really enhances the taste and deliciousness of a dish.

Talking about the various type of 'Pneah', I personally like the 'Tau Sar Pneah' and 'Phong Pneah', that are filled with finely grounded, sweet and salty green beans and melted pure white sugar respectively. 'Hneoh Pneah' is filled with brown sugar while 'Beh Teh Saw' is with a crispier skin that is coated with sesame seeds and filled with sweet molasses. The Oriental Almond cookies is made from freshly grounded almond that is then baked till golden shiny color. Regardless of the 'Pneah' that you choose, the delicious taste is sure a satisfaction to all ;)

By the way, they do have white coffee for sales as well. For the CNY, it's a brilliant gift idea to select their gift set that consists of all the local products from Ghee Hiang.












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'Tang Yuan'... Time to get older again?!!

'Tang Yuan' or 汤圆 is the chinese dessert that is made from glutinous rice and it's colourfully available in various type of tong sui. Traditionally, we make 'Tang Yuan' at the end of Chinese Lunar Calendar year as a symbol that 'we've grown up; it's time to add another year of age'. It also means 'Tuan Yuan' or reunion. Sometimes, I act like a spoiled kid, being coquetry that I don' want to grow up ;)

'All About Sugar & Gift' 团圆汤圆甜品屋 is a dessert house that is found in Jln Susu Penang whereby they serve different types of 'Tang Yuan'; the sweetened filled ingredients like peanut, red bean, chocolate, cheese, durian etc in the ginger tong sui (ginger is boiled with sugar and water) or in smoothly blended peanut, cashew nut paste or with blended ice or even in the longan tong sui.

Boyboy orders 'Sai Mai Loh', a honey dew ice blended with some lychee and colourful 'Tang Yuan' on top. I'm expecting if they can put in more honey dew, so that the taste and aroma is stronger?

I'm greedier because I, myself alone has eaten the 'Tang Yuan' in cashew nut paste that they only serve it on Sunday and a Browny sugared 'Tang Yuan' that comes with a mixture of coconut, grounded peanut.

I like the cashew nut paste as it's on the right sweetness, not too sticky and it's finely blended to a very smooth texture. Well, I enjoy the delicous taste except it's lack of a rich aroma. The brown sugar coating on the 'Tang Yuan' is thick and sweet; the delicious taste is enhanced when it's coated with the coconut, grounded peanut mixture that has been fried on heat, creating a nice, natural aroma itself. I like the chewiness of the glutinous 'Tang Yuan' here, not too soft.

The cozy ambient is letting people to feel homely and being comfortable here. I like the most, the sink... What's so special? They feed the gold fish inside, so cute but do remember not to wash your hands here ;)

To those whom are art collectors, you can also find some china traditional lady-shaped imported ceramic art statues that are meant to be sold here.

I'm a 'Tang Yuan' lover, I'll definitely come back again to try more on their menu.

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Brownies... Moist or Crunchy?

What I know about brownies, it's a chocolate cake that is famous for its moisture and heavier weight. The rich chocolate taste is making it a nice dessert, especially to those whom favour in chocolate.

Home's Cafe or Home's Recipe is located at D'Piazza Mall, Bayan Lepas area and this is the place that I've discovered this lovely dessert. What is so special with the brownies here? It is actually not only moist but crunchy. I think you must be wondering that how can a cake be moist yet still can be crunchy, right?

Here, I should say innovation, the brownies is served in bite size that is in small square cube of about 2.5x2.5cm each. It doesn't look appetizing from outside. When I fork it, the brownies is actually a little bit hard and it's easily breaks into pieces; but when I put it in my mouth, it is moist inside. When I pop one of the brownies cube into my mouth: I hear the crunchiness and then, the moist of the hot chocolate is splashing out and melts in my mouth... Ya, I say hot! From outside, the brownies is seem to be left cold but the inner chocolate, it's still 'locked' in warmth ;)

I'm happy with this sweet dessert, but it'll be nicer if they can add on thicker chocolate taste.

By the way, My friend is also commenting that the 'nasi lemak' here is delicious, worth to try. Do drop by to try out the menu ya!

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Life is like a box of colourful 'Mua Chee'

'Mua Chee' or 麻芝 is made from glutinous rice, then it's coated with sugar, grounded peanut and sesame seeds. Some people may dislike it for its soft and sticky texture, but it's delicious especially as a teatime dessert.

Pinang 'Mua Chee' is the 1st and only stall that is famous for its colourful 'Mua Chee'. They comes in multi flavours; from the original taste to pandan, black sesame, sweet corn and green tea, or sometimes the special flavours like blackcurrant or lychee. Guess what? The flavour is really natural, no preservative and full with the pure ingredients. When I bite my 'Mua Chee', I'm surprised to bite the blackcurrant pieces.

In Pinang 'Mua Chee', you can ask for a big or small plate of one flavour only or the combination of all the flavours that they've for the day. Original flavour 'Mua Chee' is always the most preferred by customers that will not be forgotten, but it's no harm to explore the colourful world of 'Mua Chee', right? I like 'Mua Chee' as it's elastic and nice to chew. In here, it's even more interesting with the rich colours, flavours and nice aroma ;)

The stall is located inside the Northam Beach Cafe, opposite the Northam Tower nearby Gurney Drive, only from 6pm onwards. Remember, it's closed on Tuesday!

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