Tauhu - Tauhu masak sambal
Tauge - Tauge masak lemak
Kobis - Kobis goreng with turmeric
Fucuk - Fucuk masak lemak
Sawi masak Ikan kering
Telur dadar
Rice

What else... yum yum

This post has been edited by kopitiamtard: May 4 2021, 02:23 PM

no

the Char dalam Char kuey teow

This post has been edited by s3iryu: May 4 2021, 01:52 PM

Babi hutan rendang lagi sedap 🤣🤣🤣🤣

Jangan kena teow eh...

most important is Oyster sauce la

Now only I know all those ingredients originated from China

LOL

tarak vavi

ju yau zhar masak Char kuey teow

owai...

Kentang
Bawang Besar
Bawang Merah
Bawang putih
Kicap
Minyak Bijan
Cendawan
Garam

basically everything. LoL...

Pork - Pork masak Nasi Lemak.

Absolutely scrumptious

Your move next

Kobis is Chinese ingredient wtf???
The Japanese also put kobis in their okonomiyaki and fried noodles. By that logic shouldn't it be called Japanese ingredient also?

nasi lemak zhu yao zha extra

This post has been edited by Jasonist: May 4 2021, 01:59 PM

wok is chinese

siu yok nasi lemak sambal

wild boar curry ... bestest!!!!

Noodles also come from China.
Sushi also come from China. Narezushi- ancient Japan sushi also come from China..

makan je la

Those are meal. But ingredients like kobis how the heck TS concluded it as Chinese ingredient? It's just vegetable commonly used around the world.

Since when is rice Chinese

The Char in Char Kuey Teow really elevates this classic Malay food to another level

This post has been edited by s3iryu: May 4 2021, 02:15 PM

https://en.wikipedia.org/wiki/Rice

The history of rice cultivation is a long and complicated one. The current scientific consensus, based on archaeological and linguistic evidence, is that Oryza sativa rice was first domesticated in the Yangtze River basin in China 13,500 to 8,200 years ago.

tak sangka oldtard cam ts

makin hari makin upcar

Bcoz most cabbage around the world supplied by China..

Just like Malaysia dominant in produce rubber glove..

Omg all this while I tot rice origins from Kedah rice bowl

But but my cabbage from Cameron where got China

Kuey Teow? Mana Keuy Teow?

Plantation own by Chinaman..

sawi pak choy

Keropok crispy, delicious!

2x things that Muslim dishes cannot replicate Chinese dishes.

lard & cooking wine.

chinese dishes without these 2 usually upcar

Water and Oil is Chinese ingredient

All non-Chinese also using it

alang2 just say this bumi milik china.

It just vegetable mass produced in China. Doesn't define it's nationality or race. Same goes with rice. The west has their own version of rice also but they didn't refer rice as Chinese ingredient in western salad.

Next is what? Petai as Malay ingredient? All veges must have their own races now?

Do a search in wiki.

Most veges are from .....

Exactly. I never heard western chef referring rice as Chinese ingredient when making brown rice salad.

I think pork lard in most Malay dishes will be hnggghh,... oh wai

https://en.wikipedia.org/wiki/Rice

If u read rice cultivation history; China also the 1st one who plant it & eat it as staple food.

never try never knoe

once tried , you knoe la

Babi

babi n alcohol aside

do malays like chinese style dishes?

as in those like ginger garlic paste, gong bao, gam hiong?

The mee in all mee, the kue teow in all kue teow.

chinese food that might suit malay taste buds.

fried stuff
1.fried dumpling
2.Fried foochook (ampang yong tau foo style)
3.youtiao/ yaozaguai (oil fried ghost, literal translation)

grill stuffs
1.grill jiken wings

steam stuffs
1.steam vege, lightly steam with fried garlic on top + oyster sauce on the side
2.steam crab, sweet sour crab, etc
3.literally any steam seafood prepared chinese style, especially salt water fish (red grouper, etc)prepared in hotel, yes that's chinese style

condiments/desserts
1.redbean/green soup, buburchacha, peanut soup (thick & sweet type), lin zhi kang, etc
2.tofu faa (this is real gooding yo, putih gebu dan licin)


Huge potential for malay people to pick it up and sell it to malays. the nons have too much of a hurdle to market it (one of my friend tried once, then the area malay businesses dengki and kacau his biz so he closed it down)

chu cheung fun wrap yau jar kuai aka jar leung.

bumi ini milik cina

if eat occasionally, can. but, if daily cant. too bland.

Taucu masak ikan.

Does it matter? Rice is staple carb for Asian and commonly used around the world in their meals. Same goes with cabbage.

I never heard of Middle East chef or any western chef referring rice as 'Chinese ingredient' when making Pilaf or Brown rice salad. Neither do the Germans when they wanna prepare for sauerkraut making will ever say "hey guys today we are going to make sauerkraut but first you need this Chinese ingredient called cabbage."

Have Giada de Laurentiis and Nigella Lawson referred rhubarb as 'Chinese ingredient' as well in their food TV shows?

Ada luncheon meat, lagi sedap

bossku u kidding right

these 3 also kira bland?

We dont care whatever western chef said except "rendang crispy...".

Everything now global... We also not call potato as west too bcoz now common food.

But we all know rice come from China.
Potato come from west/ america.
Basically rice is China ingredient is correct.
Potato is west ingredient is correct too..

https://en.wikipedia.org/wiki/History_of_rice_cultivation

This post has been edited by khusyairi: May 4 2021, 03:14 PM

Just because rice originated from China doesn't mean it's exclusive Chinese ingredient. Same goes with cabbage.
Just because you didn't grow up eating cabbage as Malay doesn't mean cabbage is exclusive as Chinese ingredient. I didn't grow up eating petai but I never refer it as Malay ingredient.

Going global? But the rest of the world didn't put race on basic grains and vegetables why TS and you die die must addressed them as Chinese ingredients?

Kalian ikan masin

Nasi lemak + pork belly

imagine countrifying vegetables based on their origins LMFAO

We should claim petai is malaysian before singapork or indawg calin it to be theirs

Just accept it la. Rice come from China. It planted 13500 years ago there when no other civilization eat it. Chinese Ingredient is not wrong...
Mahu taichi sana sini buat apa.

Of course la, skrg tauge, tauhu, kicap, beras mmg buat di Msia.
If if live in europe, it made in europe..
But it not wrong to accept its origin.. China.

This post has been edited by khusyairi: May 4 2021, 03:39 PM

Malay ingredients in Chinese food is what you want. Sambal > all.

yes. too bland. usually chinese dishes can be seggragated to:

black ketchup based
fried based
soup based
spicy based (usually sichuan)


all are bland. take sichuan style. its spicy, but u cant really drink the soup, unlike tomyam.

well, maybe its jus lt my taste

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

Just tell me yr definition & example la.. what make yr example is different.

No need to disagree everything.. Just for sake to disagree & troll.

This post has been edited by khusyairi: May 4 2021, 04:25 PM

daging rimau teriyakkk

i never know telur is Chinese Ingredients
rice too?

nowadays got "chick kut teh" liao,..

chicken charsiew also got,.. taste better than vege fake charsiew,..

Exclusive Chinese ingredients for me is something like dou ban jiang 豆瓣酱. Anything with 'jiang' which exclusively used in Szechuan cooking.

Pink pepper corns? Maybe. Because my mother rarely use them unless for spicy broth she often referred them as 'special ingredients' which we don't use daily. But nowadays it's no longer considered as exclusive 'Chinese' pepper anymore since many western chef use them in salad dressings and burger sauce.
Still I refer them as Chinese ingredients.

So now you still think cabbage and rice as Chinese ingredients too?

Like this also can?

You can et yau cha kwai with anything you like.

Malaysian likes kopi o, some like it plain, some likes soya milk, some times with Milo, eat it with bak kut teh is nice, have it with curry is great, even porridge is nice.

Didnt know kobis tauge telur are all “Chinese”

kopi o + cakoi usually for boomer gen. i find soybean/ porridge + cakoi taste better. i saw thai restaurant use mini cakoi + homemade kaya also nice

Kut teh inside bak kut teh?

nasi goreng cina

Japanese are just misspelt Chinese.

Oh wait...

Telur dadar also from China?

LoL

This sure many butthurt.. Telur masin..

Yes still bcoz my late mother who is Chinese use it too.

Chickuteh also acceptable la. The tea smell still there, though not taste as good.

talk 3 talk 4 in the end u r the same as him except u got super emo over semantics.
we all know what TS meant, just that u trying too hard to sound smart.

No I don't know what TS means. Neither do him nor you.
Since when cabbage and rice are considered as Chinese ingredients?