In simple English it’s Cucumber Salad and it’s one of our favourite vegetable dishes.
Ingredients: 1 medium-sized Japanese cucumber 2 cloves of garlic (chopped) 1 tbsp black vinegar 1 tsp chili oil 2 tbsp oil Salt to taste
Method: 1. Use the flat side of the cleaver to smash the cucumber. Then, cut the smashed cucumbers into bite-sized pieces and place them in a heat-resistant bowl. 2. Add the chopped garlic, black vinegar, chili oil and salt to the cucumber. 3. Heat up the oil for a few seconds and pour it straight on the cucumber mixture.
Serve it with rice, noodles, bread, or just have it on its own.
Note: Some people add sugar, chopped chili, or use sesame oil. Some people just mix the cucumber mixture with the sesame oil, skipping the hot oil process. And some use more chili oil, vinegar and garlic. It all depends on you. Need more heat? Use more chili! Feel it’s too spicy? Add some sugar! Easy, right?
Try it out and let us know how the recipe turned out for you!
Hello Chinese Muslim food lovers! It’s time for our Chinese Muslim food link roundup! Hope you find the links interesting!
Hi Brothers and sisters.I am ARUI. I am a Muslim woman. I come from Yunnan, China. This is a beautiful and magical land. Many ethnic minorities live here. We Hui are one of them. On my channel I will tell friends Chinese traditional halal food cooking. Every dish I try to provide halal recipes. Hope friends From my video Understand China Understanding Yunnan Understanding Chinese Muslims. May Allah bless you with good health and success .
Can you imagine how excited we were when we found Laotai Arui’s Youtube channel? It’s like the first Chinese Muslim from China channel that focuses on making Chinese Muslim food Liziqi style! The best part is she shares the recipes in English, so this is great news for those keen on learning authentic Chinese Muslim food recipes.
Miriam In China
Hi, I’m Miriam Follin, from Sweden. In 2015 I moved to China for an exchange semester, but when the time was up I didn’t want to leave, so I stayed. Now, in 2018, I am living with my Chinese husband Yonghong in his hometown in rural Qinghai (a northwestern province). Here on my channel, I share travels, life and people’s stories from China. And I tend to focus on the small, slow and green things.
The Miriam In China channel is another euphoric and interesting find. Miriam is currently staying in Qinghai Province, and that’s where K is from! Watching her channel reminds us of our family there and we just love how she brings out the best of Qinghai. The food, sights, and sounds, the culture, just about everything is so familiar to us. She’s recently launched her soap business and we’re rooting her for it. All the best Miriam!
And yes, we do know this link is not related to Chinese Muslim food. However, she’s residing in Qinghai, which has a good population of Chinese Muslims. The lifestyle that she shows on her channel is quite similar to the lifestyle of Chinese Muslims in rural parts of Qinghai, food included.
De Zhuang established in 1999.In over 900+ restaurants around the world, DeZhuang uses the arts of delicious food to promote the unique charm of the ChongQing Food Culture to the world. We are provide DeZhuang hot pot base and all sauce.
DeZhuang is a famous hotpot brand in China and get this, their hotpot bases are Halal-certified by the Halal Certification Services of Chongqing and in accordance with the standards set by JAKIM Malaysia MS1500:2009. We bought the double flavors hotpot bases via their Shopee store and tried the mala flavor earlier this week. Tastes so good!
Please take note that they’ve opened a restaurant in Kuala Lumpur. However, the restaurant serves pork and is not Halal-certified.
That concludes our link roundup. Found any interesting Chinese Muslim food links lately? Share it with us in the comments box!
COVID-19 celebrated its birthday recently. With more and more people getting back to work, businesses have started to resume again. However, has there been a change with how food businesses operate? Here are our observations.
Shift Or Venture Into Online Business
According to the New Straits Times, Malaysia ranks fourthin terms of the top overseas countries purchasing from China on 11.11 by gross merchandise value.
In other words, whether you are selling food or items online, the general assumption is that online business is booming in Malaysia! Now is definitely the time for food businesses to diversify, build an online presence and produce products that can be sold online. Even us at Kaijia Muslim Food recently established our Shopee store.
The fact that online businesses do not require you to pay rent and high overheard costs make it an attractive approach to market your products to targeted customers.
Pivot & Embrace Food Delivery Services
Staying at home with nothing to eat? Sick of eating the same old thing? Tired of thinking what to cook? Don’t have the interest or desire to cook? Food businesses! These are your target customers!
To fellow food business owners, although 2020 hasn’t been a smooth sailing year for most of us, it doesn’t mean we can’t make the best out of it. There’s always a way to turn things around. We just need to keep trying. Hope these little steps could help you get back on your feet.
PUTRAJAYA, June 7 — Siti Rafitah Rakhimi, 32, has been craving for the Chinese traditional delicacy Kuih Chang, also known as bak chang, that is mostly available during the Dragon Boat Festival or Duan Wu period, that falls in the middle of the year.
She had heard from her Chinese friends of the tantalizing taste of the Kuih Chang, that comes in pyramid shape wrapped with bamboo leaves and the filling is made of meat, legumes and salted egg.
However, she never got to taste one as she feared as it may not be permissible for Muslims as some of the ingredients used do not conform with the halal requirements.
Hence, Siti Rafitah decided to make the Kuih Chang herself so that it could be consumed by all. Moreover, the delicacy is not easily available as it is seasonal and mostly sold during the Duan Wu festival.
Two years ago, her strong desire to make one prompted her to study the Kuih Chang recipe through internet and make come changes in its content to ensure they are halal. She also learnt the art of wrapping the delicacy into the required shape through Youtube.
“The first batch of Kuih Chang did not turn out well as I did not wrap them tightly thus causing the content within to spill out while boiling.
“Yet, I tried many times based on the recipe from the internet and Youtube and gave the ones that I made to my Chinese friends to try them and get their feedback,” she said to Bernama.
Recipe to suit the customer’s taste
Sharing her experience in preparing the Kuih Chang the halal way, the human resource officer with a private firm said the recipe available in the internet were mostly not halal.
“The Kuih Chang that are not halal use pork and lard to help make it buttery and soft but I changed it to chicken meat and oyster sauce.
“To make soft and tasty Kuih Chang, it is better to use the meat from the chicken thighs as there is more fats here and the meat is soft…if other portions are used the Kuih Chang may turn out hard as the meat dries up,” she explained further.
Normally, Siti Rafitah will prepare the ingredients like the glutinous rice, chicken meat, egg yolk, small shrimps, fried shallots and the bamboo leaves a day before wrapping and boiling the Kuih Chang.
“To make tasty Kuih Chang, I will fry the peanuts, the small shrimps and the onions until they are crisp instead of using the ready made ones as this makes the Kuih Chang more aromatic.
“Apart from that, the bamboo leaves used to wrap the Kuih Chang have to be soaked in brine overnight to soften them before they can be made use for wrapping,” she said.
The Kuih Chang’s taste is dependent on how the filling is prepared and the type of glutinous rice used.
“When comes to the glutinous rice, I choose the one ordered specially from Kedah as it is more fragrant and sticky.
“When the rice is sticky, the fillings get absorbed and they taste better after they are boiled,” she added.
Siti Rafitah will boil the Kuih Chang in batches of five for at least two and a half hours.
“The water level has to be above the Kuih Chang to ensure it is evenly cooked,” she said.
The Kuih Chang can be stored in a cool dry place for up to a week and in refrigerator for a month.
“If it is to be reheated before eating, just steam it for 30 minutes,” she said.
Orders for kuih chang during Ramadan
Initially, Siti Rafitah only wanted to make the Kuih Chang that were halal to get a taste of the delicacy and never imagined the changes she made in the recipe has created a demand for them.
“It never crossed my mind that I will be taking orders for Kuih Chang as I only wanted to taste for myself the delicacy.
“However, after taking into consideration her Chinese friends’ compliments that my Kuih Chang is delicious, I decided to take orders for them but only from those whom I know,” she said.
In conjunction with the Duan Wu that falls on June 9, Siti Rafitah has received orders for the delicacy from her Chinese friends including Chinese Muslims.
“During Ramadan, I also receive orders from Muslim friends with the delicacy served when breaking fast.
“Those who do not consume pork will order the Kuih Chang with chicken filling from me and may even make ‘special request’ like they want it less salty,” she said.
Orders have to be made before Fridays and she caters only up to 130 pieces.
“As I work in office from Monday to Friday, I only have the time to make the Kuih Chang after office hours and during weekends,” she said.
The Kuih Chang with chicken filling is priced RM4 per piece, but the price is also dependent on the requests made by customers.
“As for example, if they want chestnuts to be added to Kuih Chang, I will raise the price to RM4.50 as chestnuts are expensive,” she said.
Different races, different tastes
Through the orders for her Kuih Chang, she learnt about the different tastes of the different races.
“The Malays like their Kuih Chang to be saltier unlike the Chinese who prefer less salt but with more filling,” she said.
The tantalising Kuih Chang with chicken, mushroom and legume filling has bowled over the Malays who have tasted it.
“Initially they felt odd because for the Malays the glutinous rice is served with sweet fillings but Kuih Chang has meat fillings… As time went by they got used to the taste and liked the delicacy,” she said. – Bernama
And maybe it’s just us but we noticed that the same restaurants on Grabfood priced their food higher than Foodpanda.
But Grabfood definitely has more options, so we occasionally use it when we want to eat something different.
So there you have it. Stay safe, stay at home, and let the delivery guys deliver your food to you.
17 Nov Update: We just realized Dahmakan has rebranded themselves to Popmeals. Yes, they’re the same guys! Why the rebranding? No idea. One thing’s for sure, they’re still churning out tasty food from their kitchen.