Category: Food Porn

OK… Kacang Tumbuk is in Malay. I’m not sure what it’s called in English. Direct translation would be “Pound(Tumbuk) Nuts(Kacang)” hahaha… In Hokkien, we called it “Kong T’ng”. They are made from peanuts, maltose and sugar. The texture is powdery and have some crispy parts also. Quite messy when eating this. Oh… Becarefully when eating this, don’t talk as you’ll get choke.

For the Chinese, when they are announcing their engagement, they will give friends and relatives boxes/packets of “engagement sweets”. Usually there are two types of sweet in the box/packet. One is the hard type and one is the powdery type. The hard type is made from hard toffee and peanuts. The powdery type is Kacang Tumbuk/Kong T’ng. They are both wrapped in red coloured papers that usually would stain your hand red. However, nowadays some people don’t use these instead they are replaced with sweets and chocolates packed nicely in boxes or gift wrappers/bags.

I’m eating millions and millions of babies 😛 Hehehehe.. YUMMY!!! *SLURP*

Hehehe… It’s just fish eggs! I love them!! Especially when they are marinade with salt and/or curry powder and deep fried. Enjoy the fish eggs. I’m cruel, I know hahaha…

Heard that it’s very high in cholesterol. Hmm…

Header changed in conjunction of Valentine’s. 😛 The rose picture was taken by me hehehe…

Haven’t go to Coffee Master at 4th Floor, Somerset Gateway for a long long time.

Left: One of the CNY decor.
Right: Kacang Ma Chicken Rice(RM5.80). WOW!! Last time I went there, all I smelt was coffee. This time, you’ll be greeted with the aroma of Kacang Ma. What a surprise! Didn’t expect this kind of place to serve this kind of food. The Kacang Ma isn’t bad but the rice is a bit small in portion.
Kacang Ma is a type of herb that is widely consumed by women during their confinement or those having their period in Asia. Guys can also consume it but I know most guys don’t like it. It’s cooked with chicken and wine, some use white wine, some use red. Sometimes I like it, sometimes I don’t.

Left: Hot Chocolate Extra(RM5.50-RM6, I can’t remember the price :P).
Right: Ice Blended Chocolate Vanilla(RM6.20)

This is one place where you can hang out with friends.

The Chinese are sure familiar with Heong Peah(“heong”=fragrance/nice smelling, “peah”=biscuits/cookies). Usually you can find it easily at places where they sell “bak poh” or “bak kua” or sell mooncakes. For me, no two Heong Peah taste the same. They are unqiue to the maker. They have slightly different taste for the filling and the crust texture.

The basic ingredients for Heong Peah are wheat flour for the crust, cooking oil, molasses, sugar, salt, onions and lenga for the filling. Some makers sprinkle sesame seeds on the crust for extra taste.

The crust is crispy and crumbles easily. It’s not easy to eat, usually I’ll ended up having all the crumbs on the floor or table or even on my clothes and my lips(it’s worst if u have lip balm or gloss on :P).

Ken bought two types back last year and gave it to us.

This is from Teluk Intan, Perak by Chin Lian Hoe. The diameter is smaller compare to the one from Yee Hup(see below) but they have thicker crust. However, they don’t crumbled as much as Yee Hup’s(see below). Filling wise they are not as sticky as Yee Hup’s(see below).

This is from Ipoh, Perak by Yee Hup. They are bigger than Chin Lian Hoe(see above) but the crust is thinner and crispier. I prefer this filling but not this crust because they crumbled a lot. They are thinner as you can see from the photo and have more spacie inside. They claimed that this one is baked with charcoal that is why the taste is different. I’m not sure whether Chin Lian Hoe’s is baked using charcoal or not.

Packaging wise, I prefer the one from Yee Hup.

Obviously, the winner for this is Yee Hup. *LOL* However, I don’t think this is fair 😛 You see… If you want to compare, then should compare both that are using the same baking method. Hahaha… Basically, I just want to introduce Heong Peah to you. Forget about the result 😛