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Chinese favourites: Bubur cha-cha and laksa Johor

On Friday, May 25, 2007 I had a catering at Halliburton Energy Services (M) Sdn Bhd, located at Menara Tan & Tan, Kuala Lumpur. They order hi-tea pack, in which including bubur cha-cha (cha-cha porridge) as a dessert, a popular Nyonya dish. A dessert of cooked sweet potato, yams, sago, black-eyed beans, banana, coconut milk and rock sugar made fragrant with pandan (screwpine leaves), what a colourfull dish!
Who’s Nyonya? Nyonya are the de
scendents of Chinese-Malay marriages, the male being known as Baba and the female as Nyonya, pronounced nyoh-nyah and sometimes spelt Nonya. Although the first communities first proliferated in Malacca, many Babas and Nyonyas settled in Penang and Singapore - and therefore - were also called Straits Chinese.

This unique marriage of cultures also resulted in a novel marriage of cuisines, both Chinese and Malay, and is what is now known in Malaysia as Nyonya food.


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One of my customer’s favourites, especially Chinese, is
laksa Johor (thick rice noodle). Thick rice noodles are served in a tangy fish soup/gravy. Not at all fishy, the soupy gravy is made with mackerel and lots of aromatic herbs. Fresh garnishing of shredded cucumber, lettuce, pineapple, onion and fragrant mint leaves finishes the dish.


In general the term laksa refers to Malay style laksa, sometimes called Malay laksa. There are slight variations in different parts of the country, namely laksa Johor, laksa Kelantan, laksa Penang, laksa Perlis, and laksa Sarawak. The key ingredient is tamarind, used as a souring agent, giving it a tart tangy taste.


To be honest, one of our specialties is making a good laksa (God willing). Want to try/order, ring us!


We also can prepare a variety of Malay kuihs such as ketayap, curry puff, keria, cara, buah melaka, puteri mandi, sardine roll, bakar kemboja, talam, seri muka, lapis, doughnut, agar-agar, pudding, tepung pelita, pulut manis, roti jala, pulut panggang, cucur udang, goreng pisang, kole kacang, bingka labu and sagu gula melaka.


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