我们的情人节火锅大餐 Our Valentine’s Hotpot Dinner

情人节火锅大餐 Hotpot dinner on Valentine's Day

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《知食份子寻味地图》

【知食份子尋味地圖】

常很想念我在马来西亚的一种生活方式。

每天早上，爸爸一定带着全家大小出门吃早餐。所以，我从小就不知道面包早餐这回事。我家这种生活方式依然如故。

刚到墨尔本时，早上看到牛奶，面包或麦片，就很想哭。我要云吞干捞面，怡保河粉，虾面，炒粿条或叻沙….再加一杯 teh, kopi 或 cum。 从那时候起，在墨尔本城里城外寻找马来西亚独特的味道成了我在澳洲的其中一个使命。

到底真的只是贪吃，还是吃在口里，想家在心里呢？我也搞不清了。

近几年来，墨尔本的马来西亚人越来越多，一些比较道地的大马美食也开始出现和普及。虽还差得远，可也解了我的思念。 来到多伦多后，至今只找到一间还可以的大马餐馆。可是，它啊，离家很远，我们不常去。

在现实生活里找不到那种牵肠挂肚的味道，我却有缘在芸芸博客中遇到金城兄。起初，我本只想去探望我另一位在有人部落写诗的朋友。那时，看到金城兄的笔名（知食份子）觉得很有‘味道’，就开始阅读他的文章。 他谈吃时，满足了我的味觉。看他娓娓道来许多没人知晓的大马小吃历史，演变和情缘时，解了我对大马的思念，引起了许多美好回忆。

金城兄很友善。我偶尔在他的部落稀里哗啦地说话，他都会一一回留言。最近回马，常在报章上看到他的文章，才发现他好像很有名。他的部落格也获得2007年度最佳生活品味部落格首奖。我误打误撞竟交了个知名作家朋友。很佩服他那没架子的友善。

花了一年半的时间思考策划，半年时间书写拍摄，他的第一本饮食杂志书要面市了。在此，祝福金城兄新书大卖，把那飘香的美味温暖人心，让食物传承背后的辛酸故事一代一代相传下来….

哈哈！事先说明，我没收金城兄一分一毫。好东西就要介绍，也想支持大马出版。加上，看多了金城兄的文章后，我和Ed的感情进步了，因为，我会跟他这爱吃鬼说食物的故事。

有兴趣的朋友可以预览内页 ：

吉隆坡福建面

海南面

想购买的朋友可到网上订购， 或到大众及大将书局购买。

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卖茶去啰！Selling Tea ? Yup !

最近，我好像很忙。没什么时间写部落。

忙什么呢？我这个‘空闲小姐’没事找事情做　－　想学人做生意。反正，我现在有空，不可以工作，又不好意思不断向老公伸手要钱，于是，想做做小本生意。

加上，Ed 的工作是国际性的，而我的药剂师职业则是区域性的。即是，每到另一个国家都要考牌。没牌就休想做药剂师，中医这行也开始往这种专业医药人士的方向走。以后，如果 Ed 要到其他国家工作的话，我又会变成量地官啰。这是我们之间最伤脑筋的问题。所以，要是我转行做一些国际性行业，不用考牌的，那就方便多了。

于是，我挖空脑袋想啊想的，做什么好呢？marketing? IT?　或者，卖什么好呢？最后，想起我一直想向洋人推广中医基本草药养生调养的概念。如，天气热时，喝凉茶。身体虚弱时，喝补药等。不过，在西方国家，如果没医学证明, 不可以乱‘吹嘘’，什么都有法律控制。很多中医经验暂时只被当成传统, 对他们来说是没医学证明的。加上他们对中医不了解，很难说明白。除非我有自己的中医馆时，不然现在还不是时候。

有趣的是，当我做市场调查时，发现喝茶最近很流行。洋人突然对茶，尤其是绿茶很有兴趣，主要是因为很多研究成果说绿茶有antioxidants, 对身体有益。于是，人人要喝茶，其他的种类的茶叶也变得热门起来。

多伦多一间以烹饪有名的学院　George Brown College 开办了 Tea Sommelier 的课程。Sommelier　多用在专业斟酒服务员上，即是对酒很有研究和受过训练的人。现在，茶这行业也开始需要受过训练的人。我觉得够特别，就去上课了。每堂课都要品赏不同的茶，很好玩的。

课上着上着，突然想到，倒不如就卖茶吧！没钱开茶馆，就开网上茶馆吧。也够国际性。只为兴趣，也为了提倡健康饮品。加上，身为华人，对茶还有点认识，应该不难。除了卖茶，也可以卖些花草茶，跟我的中医有关系，不错嘛。

I am quite busy recently. Well, a lady of leisure can be busy too 🙂

What am I busy with? To fill my days, I always try to come up with various ideas to keep myself busy. Lately, I am into learning how to start my own business. Still waiting for the visa application which is taking forever, and I can’t work but don’t want to keep asking money from my hubby, I figure that if I could own a small business, I will have more financial independence.

In addition to that, Ed’s job needs to travel when necessary, but mine is very restricted by the licencing of pharmacy profession of each country. It means I need to sit for exams whenever I go to a new country, like now in Canada. So, if Ed has job offer elsewhere, I will practically become jobless again, only if I pass all the required exams AGAIN in the new country. Being a Traditional Chinese herbalist will have the same problem too. This is a main issue for us. Either he changes his career or me. So, then I think, why not I try something completely different, something does not need licencing.

I think and think hard, what else can I do? Marketing? IT? or sell something? I then remember that I once had a vision, hoping to educate westerners about well-being maintenance by using some very mild Chinese herbs in everyday living. Most Chinese know how, it is built into our culture. For example, when the weather becomes very warm, we know we have to drink ‘cooling tea’ to help to balance heat. When we feel weak and tired, we know what herbs to cook to help nourish our bodies. However, due to the strict regulations in most developed countries, advertising these sort of ‘functions’ may fall into health claims which are not allowed, unless they are been proven clinically. Unfortunately, most Chinese herbal usage at home are not proven yet, and only remains as culture. Moreover, most westerners are still very new to Chinese medicine, some widely acceptable drink or soups Chinese use may take them some time to understand. So, I think, this idea does not work at this stage until I have my own Chinese medicine clinic.

Interestingly, when I was doing my market research, I noticed there is an increased trend of drinking tea, especially green tea in Canada. Mainly due to the many health benefits been proven in studies, especially the high content of antioxidants. More exposure to green tea, also promote more interests in other specialty tea.

Even George Brown College (which is famous for their culinary art courses) has started a Tea Sommelier Certificate course. Sommelier is more commonly used in hospitality staffs who are trained in wine knowledge and tasting, now obviously there is a need for such trained people in tea industry too. I found it fascinating, hence take the course and I love it ! 🙂

While attending the course, the idea of having my own tea business starts to come about. Well, I won’t have money to open my own tea shop, but I can start online, right? I don’t think I can earn any money, as Ed’s predicted, at least is for interest and for fun. I can easily throw in some special chinese herbal tea products, which is in line with my vision of promoting them eventually. Being a Chinese, I am exposed to tea since a very young age, so I hope it is not too hard for me. And, tea is seen as a healthy beverage also goes well with my profession. So, perfect !!

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美味之旅 A ‘Tasty’ Trip (1)

几个星期前，我提到和DM夫妇到Sandbank 省公园露营。Sankbank 座落在Prince Edward County (爱德华王子县), 离多伦多市约两个半小时车程。

上个周末，我们和DM夫妇又到爱德华王子县一趟。这次是为了一个叫Taste! 的Food and Wine Show (美食加美酒展）。

很多当地的餐馆，厨师，农夫和葡萄酒酿造厂等都踊跃参与。没想到的是，那天的天气又冷又阴云满布，像我们这种来吃喝的人竟也出乎意料的多，很多档摊前都有长长的人龙。

Buddha Dog Caravan （Buddha Dog 的大篷车）

我们不敢怠慢，马上去Buddha Dog的大篷车前排队（如图）。Buddha Dog是个卖‘高级‘热狗的小餐厅 (不像多伦多街边的热狗）。他们要将爱德华王子县内最好的一面呈现给顾客。所以，做热狗用的所有材料都是县内最好的。这次，他们为人们带来了用火鸡肉做的热狗。用火鸡肉是要像征感恩节，因为上几届的Taste! 都是在感恩节周末举办，今年除外。

拿了我们的热狗，配上推荐的苹果酒，真的是我尝试过最好吃的热狗！

其实，什么食物配什么酒是一门艺术，也是一门学问。配对了，食物能带出酒的‘深度‘，酒能带出食物的美味。所以，在这个美食展上，每一种食物都会推荐一个相配的酒，把我们带到享受食物的‘最高境界‘。

DM夫妇是‘好食‘之人，也是美食专家。我就是从他们身上慢慢学会吃出食物配对酒时的不同。（参阅法国大餐）。所以，在这个难得学习的机会中，我当然每吃一种食物都坚持要有相配的酒。哈哈！ 还好，每杯酒的份量都不多，我没喝醉 😉

我们接着吃了依下的：

Elk Goulash Poutine with 5 year old Black River Cider

这个是一个加拿大魁北克特有的法国小吃 – Poutine。其他国家是吃不到的。最普通的作法是，炸马铃薯条配上颗粒型干酪和肉汁。而在Taste! 上，多伦多著名的厨师，Jamie Kennedy, 竟配上了糜鹿肉！效果是好好吃！

我啊，可是第一次吃糜鹿肉。你们知道什么是糜鹿吗？看看下图。

Elk 糜鹿

待续．．．．．

A few weeks ago, I mentioned our camping trip in Sandbank Provincial Park. Sandbank located in Prince Edward County, about 2.5 hours drive from Toronto.

Last weekend, we went to Prince Edward County again, but for a completely different reason – for Taste!, a food and wine show, to celebrate the regional cuisine.

Many of the local restaurants, chefs, farmers and wineries participated this event. Though the weather of that day was cool and gloomy, surprisingly, it did not stop people from coming for this event. When we arrived at 11ish, there were already many people and most booths had a long line up.

Buddha Dog Caravan （Buddha Dog 的大篷车）

Without any delay, we first ‘attacked’ the Buddha Dog caravan. Buddha Dog is a small boutique restaurant in Prince Edward County that sells gourmet hotdog (of course, not the street hotdog I mentioned before). AIm to feature the best of Prince Edward County, Buddha Dog sources the best of everything (bun, meat, cheese, vegetables etc) within the region itself. And this time, they brought us the Thanksgiving Turkey Dog. Traditionally, Taste! was held during the Thanksgiving weekend, but this year is an exception, hence the turkey.

With the lovely mini dog in our mouths, paired with the recommended County Cider, I had the best hotdog I ever had in my life, so far 🙂

I guess, most of you familar with fine cuisine, are aware of the act of food pairing with wine, to bring out the best tastes of both food and wine. In this event, of course, there is a suggestion of a pairing wine for each dish, aim to take us to the ‘highest state’ of tasting.

As for me, an Asian, who did not know about this art till I met DM and LM, who are serious foodies. Learning from them, and slowly, I think I can notice the slight differences in taste when food pairs with a right wine. Hence, for learning purpose, during this event, I insisted to drink the right wine for every dish I tried. Haahaa….don’t worry, I was not drunk because each glass of wine was only of little amount.

From Buddha Dog, we moved on to other booths, as followed :

Elk Goulash Poutine with 5 year old Black River Cider

This is a special French dish originated from Quebec. You can’t find it anywhere in the world except Canada. We called it ‘poutine‘ here. In fact, it is a simple dish, a dish consisting of French fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients. Jamie Kennedy, one of the most famous chefs in Toronto, had prensented us a poutine with Elk Goulash ! The result was fantastic !

Elk 糜鹿

Well, this is my first time to taste elk meat! I was shock to realise later what is elk ;)　See the picture.

to be continued….

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Festivals for Everything !! (Part 1)

the cooks and their food at Salsa Street Festival

夏天在加拿大是很‘珍贵‘的季节。一年才这三，四个月的阳光，所以，这里的人争取所有机会享受阳光，找尽所有藉口来庆祝。 夏季的每个周末，都有数不完的节目。最普遍的是街头美食节。

加国是个多元文化的国家。各国各种族的人多会聚住在同一地区。所以，街头美食节多在某种族聚住的地区，并带有其色彩。

如我家附近曾是意大利人聚住的地方，所以这里有个意大利街头美食节。不过，这十多年来，很多意大利人已渐渐搬去其他地区。反而，多了很多加勒比海人和拉丁美洲人。所以，这里在三，四年前开始举办Salsa Street Festival。

Summer is precious here in Canada. Well, it is not hard to understand that, it is the only 3-4 months sunny days Canadians will have for the whole year. Canadians will take every opportunity to enjoy the sunshine, and will make every excuses to go under the sun.  Nearly every weekend is jam-packed with many festivals, shows and activities. One of the most popular events in Toronto is street festivals.

Canada is a multicultural country. It is common that some particular ethic groups live in particular areas, like the Chinatown, Little India etc. Hence, the street festival for a particular culture will most likely be held in that area.

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Summerlicious 夏季美食盛会

在多伦多，每逢夏季，超过百间中上级的餐馆都会参与由American Express举办约两个星期的Summerlicious。 ‘licious’ 源自 ’delicious‘ ，即美味的意思。

Summerlicious 的特征是，所有参与的餐馆会各自设计出一个固定的套餐( 例子见文底）给来参与Summerlicious 的顾客。最值得的是，收价会比平常低。这过百间的餐馆当中有些是很高级的。我这种平凡人平时是吃不起的 （除了在Summerlicious 🙂 ）。因为，不管餐馆多高级，如要参与Summerlicious的话，晚餐收费都在每人35加币或以下，午餐会更便宜。

我和Ed当然不会错过这个大饱口福的机会。可是，我俩为了选餐馆而大伤脑筋。中级的餐馆，不算便宜到那里去。太高级的，虽划算，可是我们怕会格格不入。毕竟，我们扮不出高贵的样子，也不想吃得周身不自在。开心时，不想把声音压得低低的。所以，最后，我们选了一间中上级的 – Fuzion。

photo from http://www.restaurantstoronto.com

我们认识一对夫妇常向我们赞这餐馆有多好就有多好。可是，一餐两人一吃就百多两百元。所以，他们也是久久才去一次。我和Ed就乘这机会去尝尝。三道菜（前餐，主餐和甜品， 饮料另算）的晚餐，一人35加币，不算太贵。

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The Day After Valentine’s Day

“How much to stay at an old rickety house with no beach front” I exclaim, “are you sure it’s worth it?”

Well the day after Valentine’s Day, we decided to treat ourselves and stay at an upscale resort called the Bon Ton. We could only get one night booking and have to re-arrange our schedule to fit it in. However, after many days looking longingly into fancy resorts while staying in “budget” accommodations, we were pretty sure of our decision and was eagerly anticipating some luxury of our own.

The resort consists of only seven traditional Malay houses, found all over Malaysia and transported to the site and restored. Traditional on the outside and contemporary on the inside, the rooms has an outdoor bathroom with a cedar bathtub, a shower that drains through the deck, and a toilet with an uninterrupted view of the night sky. While we thought that the place might be full of suits and blue hair, it turned out to be friendly and homely with young couples and families. The owner is Australian and has a home for stray cats adjacent to the property. These cats also has the run of the place and are fed and cared for by the staff, who also went to great extent to make the sure the guests are happy and feel at home. The resort has an excellent fusion restaurant with some of the best food we had in Malaysia, or anywhere for that matter. During our stay, they were in the midst of an expansion with similar theme but would more than double their capacity for guests, and quite possibly for cats also.

The blue house to the left, named the Blue Ginger, is the one we stayed in. It is the smallest and least expensive. The dinner above is a Baba Nonya sampler consisting of seven dishes served on a banana leaf.

(Guest blogger)

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酿豆腐 Deep Fried Tofu

星期天，我们店铺休假。早上，爸爸把我带到茨厂街逛。

每逢我回马，爸一定带我到茨厂街，是来怀旧吧。

茨厂街内有几个食档是我们的最爱。

今早，我建议吃中华巷里著名的酿豆腐。

酿豆腐的特色是软软白豆腐内的美味肉酱。

经在油中快快煎一煎，豆腐和肉酱更是香喷喷和可口。

我本还以为酿豆腐是马来西亚华人的美食，在其他国家找不到。

上网一查，才知道它属客家人的菜肴，源自中国。

我家是客家人，难怪爱吃酿豆腐 ! 🙂

(有兴趣多阅读者，可点击这里。)

Since today is Sunday, which is our day off for our family business, my father took me to Petaling Street in the morning. Petaling Street is also referred as Chinatown by tourists. We spent lots of times there during our childhood, hence my father likes to take me there when I come home.

There are a few food stalls in Petaling Street are our favourites. This morning, I suggested to have our breakfast at the famous deep fried tofu stall in a small lane in Petaling Street.

This type of deep fried tofu is quite special. The tofu is stuffed with very tasty pork mince paste. We also called this type of tofu, Yoong Tau Foo. I always thought that Yoong Tau Foo was a Malaysian Chinese’s specialty and I won’t be able to find it anywhere else. Not only till today after I googled it online, I realised it was originated from Hakka people (one ethic group amongst Chinese) in China. My family is Hakka origin and no wonder we love Yoong Tau Foo ! 🙂

他们好好生意，做得没停过手。

The business of the Yoong Tau Foo stall was really good !

豆腐，鱼丸，辣椒等在锅内大火煎炸一下。

Tofu, fish balls, chillies etc were quickly deep fried in these huge woks before serving.

有人忙煎，有人忙将肉酱塞进豆腐内。

Workers were very busy with stuffing the special pork mince paste into tofu.

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蒙特利尔烟肉 Montreal Smoked Meat

（Dear English readers, please scroll down to find the ‘click’ for English translation)

今天突然想到，我已很久没写有关美食的贴字了。 因为，我已很久没为食物拍照了。Ed受不了我在吃前将桌上的食物挪来挪去， 硬要为我们的食物’ 摆一摆姿势’，以拍出好照片。他现在禁止我在吃前拍照片，以免影响胃口，要我们安心吃就好了。其实，在餐馆对着食物疯狂拍照，顾客总会投以好奇的眼光，我也蛮不好意思的。 嘻嘻！

今天，我找到旧照片，要为大家介绍介绍蒙特利而驰名的烟肉。

烟肉其实是一种古老的肉类腌制法。简单来说，人们用盐，各种香料调味料来腌制肉类几天。这样可以将肉中的水份抽出，以防止细菌滋长。接着，将肉类放在火上面的烟‘烤’ （注：不是放在火里烤，只是用烟来‘烤’）。古人发现烟有防腐作用。在远古时期，没有冰箱，这样可以防止肉变坏, 主要是不要浪费食物, 和收藏起来以备收成打猎不足时吃。加上烟味让肉更好吃。算是两全其美的方法。而且，用不同的木起的火，会’烟’出不同的‘烟味’。

有些欧洲犹太人保存了这种烟制法。当他们移居北美时，也将这种方法带进北美。它那种在肉类留下的独特‘烟味’，使它开始普遍起来，尤其在蒙特利而。现在，烟肉已成了蒙特利而的到地特色。

(以上两张照片来自Schwartz’s的网页）

我第一次去蒙特利而时，Ed无论如何要带我去著名的Schwartz’s 餐厅吃。Schwartz’s 的烟肉是当地最有名的。记得，我们晚上去时，队伍排到街上至少一尺远，听说常常是这样的。我们不想排，等到第二天三，四点才去。还以为这段时间不是午餐时间，也不是晚餐时间，我们该不用排队吧。怎知，还是排了二十多分钟的队。我俩还因为排队排得‘火’了，为无聊小事吵了起来。但我们一吃到好吃得不得了的烟肉，‘火’就消了，因为排队是值得的 😉

加上，这间餐厅有七十多年的历史，从没搬迁，也没特别装修过。里面只长长桌子几张，小桌两三张。如人少去，通常要和别人同桌。烟炉前有一张长长的高桌，一个人来吃的，喜欢坐在那，一边吃，一边看人‘烟’肉。虽有点窄，又有点乱，我倒觉得很‘古色古香’，很特别。我吃得津津有味。

听说，因为烟肉很受欢迎，但古老的腌制和烟法很花时间，所以有些餐厅会加上一些化学物来催促过程，或加强烟味。 Schwartz’s那么远近驰名，也是因为他们自称一点化学物或防腐剂都不加。一切按照古老方法。我看到一大堆一大堆的肉放在一旁时，其实有点怕。可是，还好我们没拉肚子。我想，古老方法该还管用。

当我最近去蒙特利而和一位来渡假的朋友聚聚时，他一见到我，就告诉我Schwartz’s 的烟肉多好吃。我哈哈大笑，说我也很喜欢呀！:)

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Murtabak in Toronto !

约两个周末前，天气很好，我和Ed驶车闲逛。来到一个波兰人聚住的地区，刚好有一个波兰式的街头节庆 (street festival)。 我喜欢街头节庆，我们就停下来看看。有波兰舞蹈表演，有波兰食物等。但最吸引我的档摊是马来西亚的murtabak挡 !!

Two weekend ago, the weather was beautiful, Ed and I took the car to drive around. We happened to be around in the area that have many Polish settlements. Accidentally, there was a Polish street festival, so we went for a look. Although there were Polish dance performance, lots of Polish food stalls, the one that I was most interested in was Malaysian murtabak stall !

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Monday – My Travel Day : 多伦多的街边小食 Toronto Street Food

(Dear English readers, please scroll down to find the ‘click’ for English translation. )

今天暂不写西藏，因在多伦多的时间只剩一个星期，想多写多伦多。今天向大家介绍多伦多的街边小食。

对自小在马来西亚长大的我，街边小食是生活中很重要的一部分。虽未必卫生和健康，可是便宜美味自不在话下。在澳洲，由于政府严格的卫生条规，是不允许街边摆卖食物的。可想而知，我在澳洲那种没有街边小食的生活是多苦闷。最近，在墨尔本，开始有一些小档卖抄栗子。可是，就只不过如此，而且不算普遍。要吃马来西亚的街边小食要到餐馆吃，一碗只少要澳币七，八元。我虽爱吃，却觉得实在太贵， 和没有街边吃的风味。可是，坦白说，我在墨尔本住了那么久，已爱上了它的干净。如果，街边突然多了很多小食档，我可能也不会喜欢和习惯。

来到加拿大后，我开始注意到，原来多伦多也有街边小食 – 热狗 ！ 虽也是只此一种，可也算流行和很有风味。大街小巷都可以看到热狗档，有些还是24小时经营的。卖的热狗多样化， 有鸡，猪，牛肉，素，还有意大利式的。价钱便宜，约加币一元至二元，意大利肠较贵，三元。更特别的是，每档都有各式各样的调味酱和配料，不另加价，随你加料，免费。酱料有：番茄酱，辣椒酱，芥菜酱，蜂蜜芥菜江，辣芥菜酱等。配料有：腌制过的capsicum， 玉蜀黍粒，洋葱等等。 多伦多人很爱。有些人一个热狗，一瓶汽水，才两，三元，就一餐了。赶时间的，买了，一边走，一边吃。 不然，随便找个地方坐下来吃。

我有个日本朋友的男朋友是卖热狗的。他们是拿了假期工作签证在加拿大一边工作，一边旅行。她的男朋友在日本是一名导游，曾带日本旅客游过四十多个城市。他现在想回日本做自己的生意 – 在街边卖热狗！ 我去过东京，没见过街边热狗， 觉得这是个好主意！

有一天，我就试了试街边热狗。买了就已忍不住，一边走，一边吃。 很好吃耶 ！ 可是，太贪心，加太多辣芥菜酱，辣得我呱呱叫！

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Friday – My Artsy Day :Evening with fine French Cuisine 法国大餐

(Dear English readers, please scroll down for English translation. )

上星期六晚，Ed的朋友，Dave 和 Leeann邀请我俩到他们家做客。中午午餐时，Ed一再跟我强调不要吃太多，要留下空肚子给晚餐。听他说Leeann可以煮一流的好菜。他等这个晚餐等了很久。

Dave 和 Leeann 是一对结了十六年婚的夫妇。这么多年来，仍婚姻恩爱。在离婚当道的现代社会实算难得。 Ed从中学开始就认识他们了。Dave 及 Leeann 原住在离市中心约四十分钟车程的一栋大房子。几年前，决定不要生育儿女。没了要生育的意愿，就想要好好享受生活。所以变卖了那房子，买了市中心较豪华的公寓来住。夫妇俩人过着逍遥自在的生活。

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