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