السَّلاَمُ عَلَيْكُمْ dan بِسْمِ اللّهِ الرَّحْمَنِ الرَّحِيْمِ
Alhamdulillah, segala puji bagi Allah SWT, selawat dan salam kepada junjungan besar Nabi Muhammad SAW, ahli keluarga baginda SAW, sahabat baginda SAW serta orang-orang yang mengikuti jejak langkah baginda SAW.
Sambung lagi cerita lawatan saya ke Wonderfood Museum, George Town, Penang. Next, section, 'Malay Flavours'.
Dari ulam-ulaman hingga rendang ayam.
Mentimun, kacang botol dan daun pegaga... hmmm.. my favourites! Makan pula dengan sambal petai... oiii...😋
Sedulang briyani kambing dan sate ayam dan daging. Rendang ayam dan ketupat nasi impit 😊😋.
Look so realistic!
Beef rendang.
Roti jala.
Pulut kuning dan sambal petai ikan bilis.
Dodol pun ada.
Perihal Lemang.
Jom kita tengok diorama orang bakar lemang ini.
Mak cik sedang isi buluh dengan beras pulut. Pak cik tengah tuang santan ke dalam buluh yang sudah berisi beras pulut. I think I had perhaps seen this process only two or three times done by my nenek and my mak di kampung nenek di Perak when I was a wee kid.
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| The details of this diorama is just exceptional. The plastic covered wooden table, batu bata pengimbang kaki meja, pak cik pakai selipar Jepun, baldi dan kerusi-kerusi plastik merah... all these attention to details made this diorama such a joy to look at and scrutinize. |
Proses membuat lemang.
Di bahagian membakar lemang. Yang check dan membalik/memusing batang buluh lemang dan yang menjaga api.
Pak cik ni siap ada fanny pack sekali 😊.
Ok, ke bahagian seterusnya.
Kita masuk ke section makanan Cina pula.
Info tentang Yusheng atau Yee Sang.
The 'Chinese Temptations'.
Nama-nama makanan dalam hidangan 'Chinese Temptations'.
Set makanan dalam dulang besar ini namanya Poon Chooi. It is a Chinese Casserole.
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| Poon Choi is served in large wooden, porcelain or metal basins called 'poon', due to the communal style of consumption. The Chinese name, transliterated as Poon choi, has been variously translated as "big bowl feast", "basin cuisine" or "Chinese casserole". |
Steam Fish, Taro and Braise Trotters.
Local Biscuits, Fried Nian Gao, Tim Sam dan Kuih Kapit.
Stir Fried Bud Mushroom, Sweet and Sour Pork, Peanuts, Sweet and Sour Fish and Steam Chicken.
The Tray of Togetherness, Nian Gao (sweet rice cake), Tangyuan (sweet ball soup), Pamelo, Moon Cake and Steam Chicken.
Inilah Yusheng atau Prosperity Toss.
Zongzi (glutinous rice dumpling) and Black Chicken Soup.
Stir Fried Prawn with Broccoli.
Ini diorama suasana di dalam sebuah restoran Cina ketika gathering for 'Prosperity Toss' or the Yusheng atau Yee Sang.
All diners at the table then stand up and proceed to toss the shredded ingredients into the air with chopsticks while saying various "auspicious wishes" out loud, or simply "lo hei, lo hei" (in Mandarin Yão qilái, meaning "scoop it up, scoop it up").
Yusheng is considered a symbol of abundance, prosperity and vigor. Yusheng was created in the 1920s by Cantonese community in Malaysia and usually consumed during Chinese New Year.
The dish (modern version) the yusheng had fish served with daikon (white radish), carrots, red pepper (capsicum), turnips, red pickled ginger, sun-dried oranges, daun limau nipis (key lime leaves), Chinese parsley, chilli, jellyfish, chopped peanuts, toasted sesame seeds, Chinese shrimp crackers (or fried dried shrimp), five spice powder and other ingredients, laced with a sauce using plum sauce, rice vinegar, kumquat paste and sesame oil.
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| The base ingredients are first served. The leader amongst the diners or the restaurant server proceeds to add ingredients such as the fish, the crackers and the sauces while saying "auspicious wishes" as each ingredient is added, typically related to the specific ingredient being added. |
It is believed that the height of the toss reflects the height of the diners' growth in fortunes, thus diners are expected to toss enthusiastically.
Also notice the authentic Chinese floor tiles which I think is quite the typical design that can be found in Chinese restaurants and shops from the 70's or 80's era. Or may be even from the 60's. The artists' attention to details is astounding.
Seterusnya ke pameran Nasi Kandar.
Tentang Nasi Kandar.
What an impressive wall of Nasi Kandar dishes.
Pelbagai jenis masakan makanan laut, ayam, daging dan sayur-sayuran. Juga ada telur rebus dan telur masin.
Juga ada telur dadar dan papadom.
Rasa macam nak ambil pinggan dan cedok lauk pauk ni.. hihihi... 😄😊😋.
Ikan tenggiri goreng berempah di goreng garing. My favourite! Dapat seketul makan dengan nasi panas dan kuah kari pada saya pun dah cukup 😋.
Bayangkan anda hendak buat lauk udang ini menggunakan plastik, lilin, resin, gelatin, pewarna dan bahan-bahan seumpamanya. Bukan saja mesti tahu bahan mana yang patut digunakan tapi juga mesti ada antaranya kepakaran, perhatian kepada details, tahap kesabaran tinggi dan ketekunan. Dan yang juga paling penting ialah mesti ada minat. Kalau tak passionate boleh go bonkers nak buat food models sebegini 😃.
Adakah peria goreng ini dibuat oleh the artists sekeping demi sekeping? Yes, I think they were because if you look closer, no one piece of the peria goreng look the same! They were actually individually made one by one! Itu baru kepingan-kepingan peria, please notice also ada kepingan-kepingan daun kari!
Oiii.. lama dah tak makan ayam tandoori 😄😋.
Ini senarai 10 restoraan Nasi Kandar yang terpopular di Pulau Pinang. So kalau anda JJCM di Pulau Pinang silalah rujuk senarai ini. Fyi, memang no. 8 is missing from the list yang terpapar dalam muzium ini. Tapi tak pe lah, yang 9 ni pun tentu dah lebih dari cukup 😄.
Ini diorama suasana di dalam sebuah restoran Nasi Kandar.
Isn't this diorama just simply exquisite! 😃
A typical plate of Nasi Kandar with the dishes.
Let's check out the meticulousness and dedication of the artists that made all the diorama in this amazing museum. Pada dinding ada peti sejuk Coca-Cola, papan menu, tv retro, lesen berniaga dalam frame gambar, jam dinding, fuse box and electrical switches, display glass rack with many kinds of cigarettes for sale, rotating wall fan and of course the white (big) and blue (small) tiles for the wall. Haa... itu baru cerita pasal apa yang ada di dinding, belum lagi the rest of the diorama 😃.
The Teh Tarik and other drinks station. Sampai details air berkecah-kecah pun ada!
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| Ada tong air panas, senduk + kole + tapis serbuk teh untuk buat teh tarik, ada tub merah air batu, ada kaunter berjubin biru bersinki, ada blender to make fruit juices and of course the teh tarik maker. |
Tempat cuci tangan yang ada liquid handwash dan cermin.
A couple about to have their Nasi Kandar meals. Tapi of course kena ambil gambar dulu... hihi... 😄
Dua orang bule sedang menikmati Nasi Kandar.
Staff restoran Nasi Kandar memakai uniform restoran dan apron sedang mengemas meja dan menghantar pesanan minuman. Please notice staff sedang mengemas meja itu menuang left over dari satu pinggan ke pinggan kedua. Ini memang kebiasaan before the plates were stacked and carried to the kitchen. Attention to details macam ni yang buat saya suka diorama-diorama dalam muzium ini 😄😃.
The nasi and lauk pauk section.
Nak nasi penuh? Nak separuh? Sila beritahu 😃😄.
For me, and I guess for most people too, the trick when selecting which lauk pauk to choose, depends on how well the selections mash together. The lauk pauk need to blend well with the nasi, kuah and among the dishes themselves. Haaa.. baru la kena dan sedap.
The restaurant's boss. Jaga duit.
Menu Restoran Nasi Kandar Ali. Di mana-mana restoran Nasi Kandar pun, udang, ketam dan sotong memang mahal. Tapi sedap la 😋😅. So ok, do you have any idea how small this menu board is? Like, super super tiny. Mujurlah compact camera saya ni boleh shoot dalam Macro Mode 😃.
Till the next coming entry PART 04, inshaAllah. Meanwhile do take care.
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