Kobis is definitely from China la, the kobis from Wuhan? Hello? baru 1 year ago only dah lupa ka

Taucu

Youtiao/Yaozaquai already got Malay version called cakoi.
I remember seeing McD advertize it for their breakfast menu also lol.

I know where it originated from. Which part did I taichi?
You previously said now all going global. Potato is no longer considered as western but why rice and cabbage you guys are still considered as Chinese ingredients? The rest of the world didn't nationalize and put race on grains and vegetables why should you and TS die die wanna say they're 'chinese ingredients'?

wild boar nasi lemak,..

rendang babi,..

satay babi,..

In this case, we refer ingredient as its "origin" & "invented"

In yr dictionary, what u call as "ingredient"?
U have no point.

That 1 is the original. There's plenty of variation and could be further exploited for malay market, if you're malay hawker/restaurant owner seeking for new recipes.

Their ingredients are consists of mainly flour, egg, oil,sugar,salt,etc and no pork involved. so i think its quite safe for muslim to try first and market it for their halal market which i think is a huge potential.

Cakoi itself is very versatile, can match with plain kaya, go along well with soybean drinks, porridge, or just take it as it is.

Fried dodol + ubi kayu + ubi manis also very nice. It's called zhao nian gao, or in cantonese zhao nin gou. I think malay will love this one very much because it's sweet and fried, with ubi kayu & manis to balance the taste.

If any malay malu malu dun dare to buy or suspicious of its ingredient u can hook me up and ill do the buying and ingredient asking, then u just do the tasting. they won't use pork lard or any babi ingredient 1 lar, babi as ingredient is veli expensive and not suitable. use pork lard the margin go longkang liao

Oh well, they will never admit.

u malaysian kah ???.. cakoi is with kopi O one lar,..

Pusing to origin and invented pulak dah.

Read again what you wrote here. If you can accept potato as common food here without referring it as western,then why can't you accept rice and cabbage as common grain and veges also without referring them as Chinese ingredients? Why are you contradicting yourself now?
You don't care about what western and middle East chef or how they refer their ingredients but suddenly now you wanna know what I referred to as ingredients? Why? Does it make any different anyway?

Because you said you only cared about 'crispy rendang'. Which frankly I have no idea what's the relevance of it in rice and cabbage as Chinese ingredients discussion.

When I was young all I know is rice is rice and cabbage is a type of vegetable. Never once my mother taught me and referred them to me as 华人材料. 饭就是饭,包菜就是包菜.

We live in Malaysia no? Not in the heart of mainland.

This is HNNNGH

dbp: makanan tradisi malaysia, char kuetiau

In this case, we refer Chinese ingredient for whatever that origin or invented there.

Now tell me what yr definition of Chinese ingredient? & give few example.? what make it (yr example) different compare with rice, cabbage, tauhu & tauge?

This post has been edited by khusyairi: May 4 2021, 04:18 PM

Mind = blown

chinese sosej put inside apam . most sedapest ....

oh wai-

ayam not orang kl, but my pren from sarawak n kl , think ayam gila to dip cakoi into milo/kopi/neslo,

Origin or invented there?

But TS never mentioned anything about those. Read again this thread title "Chinese Ingredients thats is in Malay Food...Sedap".

And read again my first reply to him which you pusing from noodles to sushi.

siu yok on nasi lemak rice

just when i think i have heavy taste, u lagi kuat, to me, bland is stir fried with salt...

Bak kut teh




Ohwait