If you live in Malaysia, you will come across a wide variety of local foods.
In particular, I am very happy to be able to enjoy local Muslim home-cooked meals by Malaysian Muslim friends, Indian-style homemade meals by Indian friends, and Chinese-style homemade food by Chinese friends.
Today, my Chinese Malaysian friend “Darral” kindly prepared a variety of Chinese food, so my Hari Raya holiday period is one of those days that I can remember with great warmth, fullness, and comfort.
My lunch feast, especially with wine, is exactly what I can think of for my most ideal day.
I bought some assorted Chinese oven bakes from my favorite local Chinese bakery “TK Bakery”. They are egg tarts, buns filled with red bean paste, coated in tons of sesame seeds, and so called “wife biscuit; Lao Po Bing(???)”.
One thing all of these baked things have in common is that they are really very, very crispy on the outside. These are traditional Chinese style buns or pies that I can eat every day because I don’t get tired of it all and love them so much.
Darral prepared a total of three main Chinese dishes by himself. The seasoned pork ground mixed with salted duck eggs is truly excellent.
First, he mixed the minced pork meat and the salted egg white well to form a flat round shape, and then put the yellow egg yolk separately as a topping on the formed meat, and steam it in a steamer.
The deep saltiness of the salted duck egg and the juice from the pork are combined so well to make it really delicious.
It is so good that the pork meats are chewed moderately in the mouth without being dry.
The yellow color of the topping from the duck egg contrasts with the dark brown color of the meat, so it is indescribably pretty.
The visual of this food is pretty much art to me.
Yes, it is edible art!^^
The salty broth of the steamed meat in the bottom of the bowl is also really delicious in itself.
My mouth is happy and my eyes also smile, so my mind is trembled by the foods made by a friend in front of me with sincerity.
Next, a dish made with a vegetable called okra or lady’s fingers and sambal is also excellent.
The dry shrimp is mixed in the sambal sauce, so the dried shrimp meat is chewy and pleasant to the mouth when chewed.
The stir-fried okra in oil with sambal of shrimp is overall salty. However, the deep flavor of my favorite belacan paste spreads in my mouth, so I keep eating.
The third food is also an art in itself.
Imagine a forest full of medicinal scents piled up by shredded ginger~~~!
Shiitake mushrooms are tangled in the ginger forest. And through the ginger forest with my chopsticks and hit the bottom of the plate, a really moist chicken marinated in Chinese vinegar, soy sauce, and oyster sauce appears calmly.
The broth of the chicken on the bottom of the plate goes well with the sour taste of Chinese vinegar, making it rich in flavor, and more appetizing.
My friend “Darrell” made his own sambal sauce using spicy chilies, garlics, spices, belacan, gula melaka. It is deliciously spicy, sour and very refreshing!
I think I can enjoy eating one meal of rice with only this homemade sambal sauce even without other side dishes.
In fact, the order of three dishes shown here has absolutely nothing to do with my favorite ranking.
Not to mention that all three foods are uniquely delicious foods made by my friend with a very warm heart.
We enjoy the traditional Chinese buns and pies I bought after eating all the main dishes.
All Chinese buns and pies are very fresh and tasty. In particular, the most delicious is the fresh egg tart from the oven that day.
A moderately sweet and soft egg filling and buttery crust are especially best.
Moreover, I don’t need words anymore because I have delicious meals and Chinese pies with wine~~~~~!
Thank you to my friend for giving me the opportunity to enjoy this amazingly delicious home-cooked Chinese meals.
It is a very precious time for me to always learn about culture, history and life through FOOD.
In addition, as a Korean living in Malaysia, I love being able to share Korean culture with my friend.
