FOO CHOW ALSO LIKE REY CHAI!

Tell you a secret: Those pure Foo Chow Chinamen never like Rey Chai!

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Written by Money Tai Tai

These were the herbs I harvested from my own garden to prepare the following Rey Chai soup base:

Green Japanese Shiso, thanks to Ambi San of Auckland who gave me this Shiso seeds.

 Took cooler season and lots of rain to produce this healthy leaf! 

 Indian Mint

Purple Shiso



Fake Cilandro

Mint

 I used Genovese basil, helped to mellow the Rey Chai

Fennel leaves

Ai Leaves

Ku Lik Sin

Jiu Gu Lan: Dried inside the car under hot sun

Pine nuts

Black sesame seeds, washed and dried under sun inside the car too.

Note: Oups.... forgotten to take photo of dried ikan billis, washed and dried under sun inside the car. After that blending the ikan bilis to powder form.

Rey Chai Soup Base:

With the above ingredients, use a blendtec blender to grind them into paste, with the little water added. Boil and ready to serve. Special thanks to Angela to bring over her 3 horse power blendtec blender to make this soup base sucessfully done.

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Dried Ingredients:

Tofu

Celery

Kai Lang Chai and Bitter mustard (picture omitted here)

Toasted black sesame seeds

Four angles beans

Cabbage

French beans

Minced pickled white raddish

I used Tian Mai instead of money chai, as money chai is not suitable to those older and heart problem folks

Fried tofu with sesame seeds

Use salt, garlic, ikan billies powder and black sesame oil sparingly to fry all the vegetables

Although it is very expensive but I prefered pine nuts as it mellowed the rey chai soup base, the nut is also  not as hard as peanuts.

For garnishing

Fried four angles beans

Use minced shrimps to fry this white raddish pickles.

Optional: Don't use it if you have heart problem guests.

Fried cabbage

Tian mai

Bitter mustard

Rice

Optional: For heath reason should use coarse rice or red rice

Picture forgotten to take: Fried Kai Lan Chai

Rey chai soup base

Yummy Rey Chai prepared by a Foo Chow!

Special thanks to Mama Hung of JB (MIL of my sister) who taught me how to prepare Rey Chai since two years ago.

EATING BURMESE FOODS IN KUCHING!

Without flying to Burma ..... and these foods were on my dinning table!

Written by Money Tai Tai

I feel so lucky indeed!

Special thanks and appreciation to my busy Burmese friends who prepared all these exotic Burmese foods, there were simply yummy yummy, even my old secondary school classmate Aui Aui who had tried gourmet foods all over the world was enjoying it.

Dr. Khin Khin besides holding a PHD, she cooks so well too. This Burmese Curry Noodles (Burmese Laksa!) was prepared by her.

Curry chicken pieces

Rice noodles

Burmese version fried Garden peas "tempura"

Mint and onion

Noodles

Bean sprouts

Lemon

Burmese version vegetables "tempura"

 Soup base (sticky chicken soup with eggs)

Chopped eggs

Put everything together .... Burmese "Laksa!"

Cherie is an apple to one of her English students in Swinburne, he came an extend driving for 17 miles just to invite her visiting him during Chinese New Year in his Kuching outskirt country home. Cherie prepared this Burmese "Salsa" dip served with assorted vegetables a day before I flew off to visit my parents in an oil town, she is a precious apple in my eye too!

Burmese fish simmered in oil with soy sauce.

Cherie's la pet (Burmese fermented green tea salad) was always everyone's favorite! She used fermented green tea generously, mixed with sesame oil, fish sauce, chili, slices of ginger and garlic, used lettuce and tomatoes, garnished with most crunchy assorted nuts and sesame seeds in the whole world. If without using the assorted nuts for la pet, I would treat it as cocktail to serve with a mug of beer!