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Posts Tagged ‘美食’

【知食份�尋味地圖】

【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。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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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)

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

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

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)

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

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

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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the cooks and their food at Salsa Street Festival

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.

(更多…)

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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。

please click here to continue reading and its English translation

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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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(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!:)

please click here for English translation

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