The Red Dragon Fruit or Pitaya
I first tasted a proper good tasting Dragon Fruit or Pitaya during a trip to Vietnam. It was an eye opener to me, because my previous experiences with the Dragonfruit were not very good ones as they tasted bland. At the time, the dragon fruit was not a popular fruit in Malaysia. To my surprise, a dragon fruit can taste sweet too!
These days, it is no longer uncommon to find the Dragon fruit in Malaysia and in fact, it is being planted here to meet local demand. There are 2 varieties of the Dragon Fruit - the white flesh and the red flesh varieties. The differences in taste is subtle but I find that the red dragon fruit generally tastes sweeter and has better flavour.
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Lor Mai Kai Pau at Desa Sri Petaling, Kuala Lumpur
When I first heard about a pau with lor mai kai filling, I was intrigued. Lor Mai Kai, as most dim sum goers will know, is glutinous rice steamed with chicken and mushroom and is very flavoursome. It is also known as Lor Mai Fan which means the glutinous rice.
Jalan Radin Anum 1 Desa Sri Petaling
One dim sum shop in Kuala Lumpur has taken this one step further and wrapped the lor mai kai in pau skin. Very intriguing yes? The shop is in Jalan Radin Anum 1, Desa Sri Petaling, Kuala Lumpur.
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Chinese Rice Wine Chicken with Vermicelli (Ang Chiew Kuay Mee Suah)
Chinese Rice Wine is made from fermenting glutinous rice (pulut). This rice wine is then used variously for cooking and drinking. I only ever use it to cook with and a firm favourite is Ang Chiew Kuay Mee Suah or Rice Wine Chicken with Vermicelli. This is a traditional Chinese favourite and is also commonly cooked for women who are undergoing confinement after birth.
This is my quick and easy recipe for cooking Ang Chiew Kuay Mee Suah (Rice Wine Chicken with Vermicelli) as taught to me by my grandma.
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Steamed Buns with Char Siew (roast pork) filling
I hesitate to call this a char siew pau (or char siew bao). It isn’t a char siew pau (steamed bun with roast pork filling) in the truest sense of the word. I guess you could call this a char siew pau with a twist.
A usual char siew pau will only have the white steamed dough wrapped around the char siew (roast pork) bits inside. This one which I bought from Desa Seri Petaling has the white pau dough wrapped around a steamed cake (mah lai ko) middle.The char siew is wrapped up inside.
Eaten hot, it is delicious.
The char siew is a little on the sweet side, but it is tempered beautifully by the pau dough and the mah lai ko cake which isn’t sweet at all. I actually really enjoyed it.
Each bun retails for RM1.60 at the famous Loh Mai Kai pau shop at Jalan Radin Anum 1 in Desa Seri Petaling, Kuala Lumpur. I’ll be writing about the special Loh Mai Kai pau soon so stay tuned!
