Uncle William loved the garlic. I don’t. Haha. The dish was shiny and deep green, I tried to capture its glossy look. The leafy kailan is known as the Chinese kale.
Panasonic GM-1, ISO 1000, f4, 1/200 sec.
#foodphotography #kailan #garlic #green #chongfatt #chinesefood #cny
Recommended dish at Chong Fatt Seafood Restaurant. Circular Japanese egg tofu with crab meat is very good and delicious. The broccoli garnish added a nice dash of green as a contrasting colour.
Panasonic GM-1, ISO 1000, f4, 1/200 sec.
#foodphotography #tofu #eggs #chongfatt #chinesefood #cny
My first “yee sang” raw fish salad tossing dish for CNY. My aunt Annie and hubby William came to visit from JB. At Chong Fatt restaurant KL.
Asus ZenFone 3 image
#yeesang #asus #chongfatt
The ‘yin-yang’ version is made with fried ‘kueh teow’ (ricecake strips or Chinese fettuccine) and ‘bee hoon’ (rice vermicelli). A thick broth
cooked with corn starch, eggs, meat and vegetables is poured over the noodles.
I love my vermicelli crispy so I always request they not drown theingredients with too much gravy. At a roadside and village stall, it
is easy to do that. Just speak to the cook or chef directly when ordering.
Olympus OM-D, ISO 800, f4, 1/20 sec.
#foodphotography #noodles #chinesefood #cantonesefried #vermicelli #tbt
Chui Ker (Hokkien) or Woon Chai Koh (in Cantonese) is rice flour cake steamed in metal cups or bowls. The rice pudding is then topped up with ‘Chai Por’.
The toppings of Chai Por is preserved and fried radish (lobak) chopped into bits with sesame oil and soy sauce added. Chili sauce is optional.
It is takeaway or street food that should be eaten on the wax paper it comes wrapped in.
The exact recipe varies. Some use shallots or turnip, some add dried shrimps (heh bi) while others soak the toppings in a special oil concoction.
For the rice flour, some mix it with potato flour to enhance the texture and smoothness.
As such, chui kueh from different stalls never taste the same and the satisfaction varies greatly. If you find a good hawker selling it, pray it stays.
It is a dying traditional Chinese breakfast snack and is not as easy to find these days. Chui Ker is more popular in neighbouring Singapore where it is spelled and pronounced as chwee kueh.
Sony Alpha a7R, ISO 800, f14, 1/80 sec.
