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Tang Yuan

Tang Yuan

Tāngyuán is a Chinese food made from glutinous rice flour. Glutinous rice flour is mixed with a small amount of water to form balls and is then cooked and served in boiling water. Tangyuan can be either small or large, and filled or unfilled. They are traditionally eaten during Yuanxiao, or the Lantern Festival. (Source: http://en.wikipedia.org/wiki/Tangyuan_(food))

Ice Kacang

Ice Kacang

Ais kacang (Ice Kacang) is a Malaysian dessert which is also common in Singapore and Brunei. Traditionally a special ice machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorized.

Formerly, it was made of only shaved ice and red beans, though the number and diversity of ingredients has since expanded. Today, ais kacang generally comes in bright colours, and with different fruit cocktails and dressings. In Malaysia, almost all variants now contain a large serving of attap chee (palm seed), red beans, sweet corn, grass jelly and cubes of agar agar as common ingredients. Other less-common ingredients include aloe vera, cendol, nata de coco, or ice cream. A final topping of evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice along with red rose syrup and sarsi syrup. Some stalls have even introduced novelty toppings such as durian, chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.

Many Southeast Asian coffee shops, hawker centres, and food courts offer this dessert. Nowadays, ais kacang is mostly known as 'ABC' (acronym for Air Batu Campur, literally meaning "mixed Ice"). (Source: http://en.wikipedia.org/wiki/Ais_kacang)

Fishball Noodles Soup

Fishball Noodles Soup

Bak Chor Mee

Bak Chor Mee

Bak chor mee means “minced meat noodle” in Teochew.

Like char kway teow and chwee kueh, bak chor mee is a uniquely Singaporean street food created by early Teochew immigrants. The original version was a soup dish, using mee pok–a type of flat egg noodle. Later, the dry version—noodles tossed in a piquant mix of chilli, vinegar, and lard oil—became more popular. (Source: http://www.hungrygowhere.com/dining-guide/best-and-top/bak-chor-mee-*aid-91aa1c00/)

Laksa

Laksa

The origin of the name "laksa" is unclear. One theory^[1] traces it back to Hindi/Persian lakhshah, referring to a type of vermicelli, which in turn may be derived from the Sanskrit lakshas (लकशस्) meaning "one hundred thousand" (lakh). It has also been suggested^[2] that "laksa" may derive from the Chinese word 辣沙 (Cantonese: [lɐ̀t.sáː]), meaning "spicy sand" due to the ground dried prawns which gives a sandy or gritty texture to the sauce. The last theory^[3] is that the name comes from the similar sounding word "dirty" in Hokkien due to its appearance. (Source: http://en.wikipedia.org/wiki/Laksa)

Ferrero Rocher

Ferrero Rocher

Since this is something I like to eat, I thought it might be a good idea to make it into a fridge magnet....and I did ;)

LV Bag

LV Bag

Louis Vuitton monogram speedy bag

Alright, this is my first attemp making non-food related item.  Wasn't very successful and there's definitely lots of room for improvement.

Mandarin oranges

Mandarin Oranges

 

Png Kueh

Peng Kueh

The word "Png" in chinese dialect means "Rice". Even though these snacks are popularly known as Png Kueh, Teochews actually call these dumplings Poong Tor which literally means "rice peaches". In Mandarin, they are known as 桃粿 which means "peach dumplings". The peach is regarded in Chinese lore as a symbol of longevity. There is reference to the sacred peaches of immortality in the story of Sun Wu Kong (The Monkey King) where he ate the sacred peaches of the Jade Emperor's garden and obtained immortality. So the Chinese used peaches as an offering in religious ceremonies as a symbol of longevity. Since peaches are only in season once a year, dumplings like the Png Kueh and even Pao that is made in the shape of peaches are used out of season as offerings. Both of this items have the familiar pink hue to make them look more like peaches. (Source: http://ieatishootipost.sg/2010/09/teochew-kueh-why-is-there-red-and-white.html)

 

Ang Ku kueh

Ang ku kueh

Ang ku kueh, 红龟糕, is a small round or oval shaped Chinese pastry with soft sticky skin and fillings in the centre. The oval shaped Ang ku kuih, 红龟糕 is designed to resemble a tortoise shell. Oval or round, the  Ang ku kuih, 红龟糕 rests on a square piece of banana leaf.

Ang ku kueh, 红龟糕 is usually red in color as suggested by its name literally translated as “red tortoise cake” (红=red, 龟=tortoise,糕=cake or pastry). 

Despite the color definition in the name, other common colors include yellow, grey, and green. The colors indicate the type of fillings inside the pastry. Traditional filings include bean paste, sesame, and peanut. New flavors like durian have emerged reflecting manufacturer’s continuous innovation to incorporate popular tastes. 

Tortoise symbolizes longevity and when the Ang ku kuih is shaped like a tortoise shell, it creates a high symbolic and ritual value. They are used for ritual offerings during religious events and as gifts when a child is born (one month old) or during birthdays. 

Outside the ritual or gift context, it is also a very popular snack available all year round in traditional pastry shops, cake shops, cafes and even hotels.

Mini satay

Mini satay

Satay (ˈsæteɪ/ ˈsɑːteɪ/ SAH-tay), or sate, is a dish of seasoned, skewered and grilled meat ,served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay originated in Java, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, and Thailand, as well as in the Netherlands, as Indonesia is a former Dutch colony. Satay is a very popular delicacy in Indonesia; Indonesia's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, shashlik from Caucasus, chuanr from China, and sosatie from South Africa. It is listed at number 14 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011. Source: http://en.wikipedia.org/wiki/Satay

Mini bak kwa

Mini bak kwa

Bakkwa (Hokkien: 肉干; BP: bbāhgnuā), also known as rougan, is a Chinese salty-sweet dried meat product similar to jerky, made in the form of flat thin sheets. Bakkwa is made with a meat preservation and preparation technique from China. The general method for production have remained virtually unchanged throughout the centuries, but the techniques have been improved. It is often made with beef, pork, or mutton, which are prepared with spices, sugar, salt, and soy sauce, while dried on racks at around 50°C to 60°C. However, nowadays, products with a softer texture, lighter color, and less sugar are preferred. In Malaysia, Singapore, Riau Islands and the Philippines bakkwa or bagua is the most widely used name derived from the Hokkien Chinese dialect. Cantonese speakers use the term yuhk gōn', Anglicised version long yok, while in China and Taiwan the product is more commonly known as rougan. Commercially available versions are sometimes labeled as "barbecued pork," "dried pork," or "pork jerky." Bakkwa is particularly popular as a snack in East Asia and Southeast Asia. In Beidou, Taiwan, it is regarded as one of the three pork delicacies. Source: http://en.wikipedia.org/wiki/Bakkwa

Mini char siew bao

Mini char siew bao

Cha siu bao or char siu bao is a Cantonese barbecue-pork-filled bun (baozi). The buns are filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries. Source: http://en.wikipedia.org/wiki/Cha_siu_bao

Mini bread basket 2

Bread basket

Mini egg tart

Mini egg tart

Mini char siew bao

Mini char siew bao

Mini spring roll

Mini spring roll

Mini steam carrot cake

Mini steam carrot cake

Mini har gao

Mini har gao

Mini jade skin siew mai with crab roe

Mini jade skin siew mai with crab roe

Mini bread basket

Bread basket