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That way…

When in KL, should I get the chance, I would love to drop by here for dinner. I was told that it was very popular as people would come for the home-cooked style dishes that they served and the star attraction would be the fried egg…

Fried eggs *Archive photo*

…done the way mama used to cook it.

I saw them doing that on tv and my goodness, they used so much oil and they could fry a few eggs at a time. They would all go swimming in the hot oil and once done, they lifted the whole thing and served. These days, one can hardly get eggs fried like that as people would usually use a non-stick pan with or without any oil but personally, never mind what they say – I would always prefer them done the good old fashioned way.

My mum used to fry eggs that way too. Whenever there was nothing much in the house to eat, like when what was left over from lunch was not quite enough for dinner, she would fry each of us an egg. To get it done like that, one would need a bit more oil than usual. Just heat up the wok, pour in the oil, wait for it to become really hot, crack the egg, and drop it into the oil…

Fried egg 1

Just let it cook for a while and you can splash some of the hot oil over the top of the egg so it would cook as well without you having to flip it over…

Fried egg 2

I do not really fancy fried egg that has been flipped over as to me, it does not look as nice…plus that was not the way my mum used to do it.

Once the edge has turned golden in colour and is nice and crispy…

Fried egg 3

…you may remove the egg from the wok already.

Move it gently to loosen it from the bottom of the wok if it is slightly stuck to it – it will come off very easily, no worries, and push it up the side of the wok and let the oil flow back down…

Fried egg 4

…before serving. If you are very particular, you may let the egg stand on some kitchen towel to soak away the oil further before you place it on the plate.

Fried eggs 5

There you have it, fried eggs done exactly that same way that my mum used to do it…

Fried eggs 6

…all those years when I was growing up. Of course, we never had them for breakfast at the time. Come to think of it, I cannot recall ever seeing a sausage then…other than the lap cheong, those Chinese ones. Folks in those days never had it so good as people today.

And talking about those reminds me of my friend, Annie-Q, who, when she came home to Sibu from KL for about a week that day, gave me some wine-infused ones made by her mother-in-law. Well, before she left, her mum gave me a HUGE tilapia, fresh from the lakes at the hydro-electricity generating Batang Ai in Sarawak…and my missus took it and steamed it…

Steamed tilapia

…using this…

Thai steamed fish sauce

…and oooooo….it was so very good!!! We certainly enjoyed it to the max! The sauce has that exotic Thai cuisine taste and fragrance and seeing that we love it so much, we certainly would want to use it again.

As a matter of fact, I have some ideas as to how I may be able to use it in ways other than this but that will have to wait till I get round to doing it. Stick around…

Conditioning…

I have two friends in the US, Opal and Jennifer, and both of them are vegans…and despite the fact that most of what I blog about are far from being vegetarian, they do drop by and comment regularly. I guess they may be able to get some ideas from my posts and create their own versions – if I’m not mistaken, I know that Opal does cook some non-vegetarian delights for her daughter and her father but she does not eat them herself.

Well, I’ve blogged about all my different versions of fried rice before and the other morning, I decided that I would like to try one that would be 100% vegetarian – no egg, no dairy products…

Vegetarian fried rice 1

These were the ingredients that I used…

Vegetarian fried rice - ingredients

- four cloves of garlic, sliced, a spoonful of my missus’ blended chili, spring onions, chopped, a bit of pumpkin, diced and also a tomato (there was only one left in the fridge), cut up as well, four shitake mushrooms, sliced, stems removed…and sweet soy sauce.

I fried the garlic in a bit of oil in a heated-up wok till lightly brown before adding the pumpkin. I fried it for a while as I guess it would take a little bit of time to cook. Then, I threw in the mushroom and the tomato…

Vegetarian fried rice - step 1

…and fried everything together for a bit.

Next, I added the rice, the blended chili and the spring onions as well as a bit of the soy sauce…

Vegetarian fried rice - step 2

…and mixed them all thoroughly.

After frying for a bit, till all the grains of rice had loosened and come apart, I dished it all out onto a plate and served…

Vegetarian fried rice 2

So, was it any good?

I would say that I liked all the flavours that I could taste from all the ingredients used…but I was not all that fond of the sweet soy sauce that I used. I think the next time, I would just use our regular mushroom soy sauce that we always use in all our cooking. You may add a pinch of msg, if you like, but I have been doing away with that in most of the things that I cook these days except perhaps, when there are not many ingredients from which the dish would derive its taste from.

I thought that was nice, a welcome change, though personally, I would prefer my usual stronger-tasting versions but I suppose where all our eating habits are concerned, it all boils down to behavioural conditioning  or in simple terms, getting used to it. In my growing-up years, whenever there was any leftover fried rice, my mum would just fry with sliced shallots (and of course, people in those days used lard in their cooking) and add an egg, salt and msg – so very simple and yet, we enjoyed that so very much…at the time but after adding all kinds of stuff to my fried rice over the years, I guess I have conditioned my taste buds to much stronger tastes than before.

I sure wouldn’t mind cooking this again…and maybe, I can experiment with other ingredients to see what may be compatible with the dish. Personally, I would very much prefer buttons to shitake…

Boiling…

This is another simple dish that my mum used to cook during my growing up years and I really liked it a lot…

Salted boiled pork

It was one of those dishes where whenever there was any left over from lunch and kept for dinner, when evening fell and it was time to sit down and eat, there would not be very much left. Don’t look at me! I’m innocent, I swear!!! Muahahahahahaha!!!

Nothing can be easier to cook than this, take my word for it! All you have to do is to put the slabs of pork in some water in a pot…

Salted boiled pork 1

…and bring it to boil. Let it simmer for as long as you can, say, around half an hour, at least, to make sure that it is cooked inside.

Pour the water into another pot…

Salted boiled pork 2

You can save that stock for soup or to cook with vegetables or whatever else.

Add around half a teaspoon of salt to the meat and sprinkle a pinch of msg all over it. You may add more, if you do not mind those things – lately, I’ve been cutting down on them so I just put a bit of each. Cover the pot and shake vigorously to mix the meat with the seasonings added…

Salted boiled pork 3

Keep the pot covered and let it stand till it is time to sit down and eat. The heat in the pot will enable the salt and the msg to seep into meat to enhance its taste. You may shake it again once or twice, if you wish.

Going back to the the stock, add some water to it to dilute it a little and bring it back to boil. Add a pinch of salt and msg to it and garnish with chopped spring onions and fried sliced shallots…

Salted boiled pork 4

…and serve it as soup.

Cut the meat into thin slices…

Salted boiled pork 5

…and serve.

Well, there is salt added and also a bit of msg but at least, there is no frying involved, no added oil and the best part, of course, would be the fact that it is so very easy to cook…and yet so delicious to eat!

P.S.
DIJAMIN SAMPAI HARI ESOK (Guaranteed to arrive the next day)…and true to their tagline/slogan, I received these from Twilight Man yesterday…

From TM

Thank you so much for all the goodies from Japan. I’ve yet to cook and try the noodles…and I guess the mask is for my missus – I don’t think it will be of any help at all in my case…hehehehehe…and what’s the red ribbon for, by the way? Ah yes!!! And thanks also for the magazine – now, now…don’t anybody ask what magazine that was. See! See! You can see the pictures of all the food in my photo. Right, Twilight Man? Wink! Wink! LOL!!!

He sent the stuff the day before and with the consignment number that he gave me via his comment on my post that same day, I was able to go online to track and trace. As soon as I saw that it had reached the Sibu office at around 2 something yesterday afternoon, I went over to claim it – no problem at all! Actually, the delivery van was about to leave when I got there and they would have sent it to my doorstep later in the day had I not caught them in time. As far as our side is concerned, I dare say that we have no problem at all with the mail delivery – maybe they are more efficient, maybe there isn’t that much mail for them to cope with, maybe Sibu is a very small town so it is easy to get around…but unless the mail is held back there (due to flight delays, cancellations and what not – the excuses they may give), once it gets here, it will be delivered promptly.

And thank you also, Twilight Man, for the lovely postcard. It also arrived yesterday – while I was out at the Sibu POSLAJU office. What a coincidence!

Healthy…

When I was small, I was told that the seeds in a chili must be removed as they could not be digested and immediately, my over-imaginative mind started conjuring pictures of the seeds germinating and chili plants growing out of my ears and nose and bearing fruit. Gee!!! What a nightmare that was!!!

They also said that the core or the centre part would be the spiciest and once removed, what one cooked would be more easily tolerated as it would not be so hot anymore. Of course, those were the days when I was still small, not into anything spicy but these days, the chilies that I get from the market can be most frustrating as they are simply not spicy hot at all. Unlike in the past, I could just use my fingers to remove the seeds and the core, no problem at all. That is why I always say that they are good mainly for colour and decoration and nothing much else.

Ever so often, we would have to resort to using cili padi or this smaller version of the chili…

Chilies

…in order that we would be able to have that much-coveted spiciness in whatever we’re cooking.

I would never use a blender to grind my chili as no matter how many times you pulsate, the seeds would still be there, unaffected. So what I usually do is to cut the chilies into small bits like these…

Sambal belacan 1

…and pound, making sure that I crush all the seeds to powder…

Sambal belacan 2

…while doing so. Once you do not see the seeds anymore…

Sambal belacan 3

…the chilies would have been sufficiently pounded already, that’s for sure.

To make sambal belacan (dried prawn paste dip), it is best to toast the pieces of belacan first…

Sambal belacan 4

…over a fire in a non-stick pan so that it will be more fragrant and much nicer. I have seen those that have already been toasted on sale at the convenience store at KLIA (arrivals) but I don’t think we can get our simply-the-best Bintulu belacan pre-toasted like that. Ah well, it’s no big matter really as it is very easy to do that and will only take a minute or two – people can be really spoilt rotten these days, it seems.

Once done, put the belacan in together with the pounded chili…

Sambal belacan 5

…and pound some more. It may be a bit too dry for a dip so you can squeeze some calamansi lime juice…

Sambal belacan 6

…into it, stirring everything together and mixing them well. Use a strainer to prevent the seeds from dropping in – it is bad enough that you may have chili plants growing out of your ears and nose, I’m sure you would not want lime trees sprouting out as well. Muahahahahaha!!!!! Add more lime juice if you prefer it more diluted and add a bit of sugar if you find that it is a little bit too sour for your liking.

The other day, I was preparing this very yummy dip for my ulam (the Malaysian version of the salad)…

Sambal belacan & steamed brinjal ulam

…for lunch and I steamed some brinjal for that. There are a host of things that can go well with the dip such as cucumber, raw and cut into bite-size chunks, ladies’ fingers or long beans, lightly boiled, four-angle beans, kangkong, lightly blanched and so on and so forth.

I would say it is relatively healthy eating stuff like this as there is no oil used, no added salt (other than what may be  in the dried prawn paste) and no msg…and the best part, of course, would be the fact that I love it…a lot! Yum! Yum!

What’s left…

I got these organic wholemeal spirals from my cousin in Brisbane, Australia and Melissa used most of that to cook her pasta dish while she was home for the mid-semester school break…and I still had some prawns in the freezer from that time when I cooked my own Sarawak laksa so I decided to use what’s left to cook something for breakfast.

These were the ingredients I used…

Char pasta - ingredients

…plus some dark soy sauce and sugar and of course, the prawns as well…

Char pasta - prawns

I boiled the fusilli till al dente and drained before adding the soy sauce and a sprinkling of sugar to counter the salty taste plus a bit of my missus’ pounded chili since the sliced ones were absolutely hopeless – not spicy at all and good only for colour and decoration…and mixing everything together well…

Char pasta - pasta, boiled

I fried the chopped garlic in a little bit of oil till golden brown…

Char pasta - step 1

…and then I threw in the prawns and the sliced chili…

Char pasta - step 2

When the crustaceans were sufficiently cooked, in went the pasta…

Char pasta - step 3

…and after mixing everything together and frying for a bit, I cracked the eggs…

Char pasta - step 4

…and added those as well. Once done, I mixed the chopped spring onions with all that was in the wok…

Char pasta - step 5

…and it was done!

I dished everything out onto a plate…

Char pasta 1

…and served.

Yes, it was something like char kway teow (fried flat rice noodles) and if I had some taugeh (bean sprouts), I would have added some too to make it a whole complete dish by itself…

Char pasta 2

Personally, I do feel that kway teow is nicer but this is also good especially when that is all there is in the house…or when you see it lying around and would like to use up what’s left once and for all.

P.S.:
Need extra protection, anybody? How about trying this?
Thank you so much, missyblurkit, for the free one-year trial pack – the courier service guy just delivered it right up to my doorstep yesterday…

Norton 360

Much obliged…

Raw…

Actually, I was here at this place…

Wan Li

…that morning with Melissa and the mum in search of something for brunch. I did glance at what the people were eating and it looked like kampua noodles with some pork soup and Melissa said she did not feel like having that so we just went past and we ended up here instead.

Now, if anyone is interested, it is among the shops to the left of Medan Mall along Wong King Huo Road, behind the three blocks of shops to the immediate left of the shopping mall. Let’s just say that if you walk through here and come out at the back, this place is in the block of shops right ahead of you. Do take note, however, that it is not open on Wednesdays…

Wan Li opening hours

I saw Huai Bin’s post on it recently and since I was in the vicinity sometime last week, I decided to give it a try.

The kopi-o-peng (iced black coffee) was great (RM1.50)…

Wan Li kopi-o-peng

…and I had the set (RM5.00)…

Wan Li noodle & soup set

…which comprises a bowl of kampua noodles…

Wan Li kampua

…and this bowl of soup…

Wan Li raw meat soup 1

According to Huai Bin, sheng rou mee means raw pork noodles but the pork was definitely anything but raw…

Wan Li raw meat soup 2

He said the meat had been pounded into thin slices and cooked lightly so it was not overcooked and yes, it was very thin and very soft and tender, so much so that it almost felt like I was eating fish!…

Wan Li raw meat

Yes, the noodles were very nicely done, tasting like our original authentic kampua and the meat and the soup were nice too though I was kind of wishing they had liver and intestines as well in it – I didn’t ask if they have those and will add them to the soup upon request or not. I gather that they sell this in Kota Kinabalu, Sabah as well but since I have never had that there, I am in no position to make any comparison…but I am pretty sure that our noodles and theirs would be completely different and don’t bother asking me which one I think would be better – you know the answer! Hehehehehehehe!!!!

All in all, I do think this is something worth considering when you’re out looking for something nice for a change.

One night only…

Last weekend was kind of a mad rush as Melissa could not come back on Friday afternoon as they had replacement classes on Saturday.  Actually, that was somewhat a blessing in disguise as there was a terrible downpour and I could not imagine she and her colleague driving back all the way along our not-that-great so-called “highway” in the heavy rain. She only managed to come home the next day, Saturday, and then too, they were held back a bit and arrived home later than usual – around 4.30 p.m. After having had her forty winks, she had to get ready to go for the dinner we attended that night.

Since we could not go for the sunset evening service as usual, we had to go in the morning on Sunday. Right after that, we stopped by here for a bite. Melissa wanted the po piah but to our dismay, the stall was closed. I asked the people at the other stalls and they said that she had wrapped up her business and was not doing it anymore. Oh no!!!! Not my favourite po piah stall!!! Sobsssss!!!!!

In the end, Melissa had their mee jawa (RM3.50)…

YummyKafe mee jawa 1

…which was quite good but she missed the prawn fritters that we would get for the special at this other place for just one ringgit more. It did cross my mind, however, that they were very generous with the egg here…

YummyKafe mee jawa 2

…unlike at most other places where they would give half only.

I also ordered the roti jala (RM2.00)…

YummyKafe roti jala

…and I was delighted that theirs was more like the thin, slightly crispy ones like what I enjoyed a lot at one nasi kandar place in Penang and not the soft, lembek (limp) type that I had at this nyonya place in KL. The dip was quite hopeless though…so we ate that with the gravy in Melissa’s mee jawa. I think the next time I want to eat that I would just tapao…and bring home to eat with our own homecooked curry or some nice ones that we can get from elsewhere.

My missus had the Sarawak laksa (RM5.00)…

YummyKafe Sarawak laksa
*Archive photo*

that Rose had the other day and she loved it. She thought it was way nicer than our favourite here.

I had the kampua noodles (RM2.70)…

YummyKafe kampua

…and the pian sip soup (RM2.70) again and after that, we headed on home and after Melissa had had her bath and everything had been loaded into the car, we headed off to Melissa’s rural school.

It certainly was quite a rush last weekend, I must say, when Melissa was home for one night only…

Once-a-year day…

Gosh!!! Time does seem to fly, really…and it seemed like only yesterday when we had our reunion bash and before we knew it, it was time to get together yet once again.

My school’s alumni’s annual reunion dinner was held at the same venue on Saturday, 5th April…to coincide with the Ching Ming festival so that those ex-students coming home to perform their filial duties would be able to join. This year, the festival did not coincide with Good Friday so they did not have the luxury of a long weekend at their disposal – some had already got everything done the previous weekend or earlier during the week-long mid-semester school break. Probably that was why there were only 80 tables, or so I was told, as opposed to 100 last year…

SHOSA SEOSA annual reunion dinner 2014

There was a sape band in attendance…

The Etnik Revolution

- winners of the Borneo Talent Award, the Etnik Revolution, 3 of whom were former students of my school, playing some of the popular hits of today and also those from days gone by, in their unique traditionally and exotically-Sarawak style. I think I heard “I’m yours“. “The Final Countdown“, the very popular “Anak kampung” and a very familiar Mandarin oldie – if I’m not mistaken, it was this one.

There was also some entertainment such as this dance by our counterparts from our sister school…

Cha cha cha

…and of course, there was the food.

It was RM450.00 a table this year – if I remember correctly, it was less last year but I’m not very sure as I can’t really remember now. I do not know exactly how much a table was. Perhaps, the associations would use part of the money for their funds for their various activities, I wouldn’t know, but it did not matter really as I would say the food was good and we enjoyed what was served very much.

The first dish was our more-than-Four Seasons…

more-than Four Seasons

- the hot version with the gravy, kept constantly warm with the fire down below.

The soup followed and thankfully. I could not find any trace of the unmentionable in it so it was more like an egg and shredded chicken soup thickened with corn starch. It was very nice though – which goes to show very obviously that whether there is any of the offensive stuff in the soup or not, it does not make any difference as it is completely tasteless and more for some people to flaunt their wealth than for anything else.

Personally, I feel that the stuffed duck here…

Stuffed duck 1

…is the best in town and it did not matter one bit that they did not bother about the presentation for after the waiter had cut it up…

Stuffed duck 2

…it looked a whole lot better than when it was served…

Stuffed duck 3

…and it tasted really good too! We all loved the glutinous rice in it as well and in fact, Melissa had two huge servings of this!

Ken, my ex-classmate back from Brisbane, Australia, was swept off his feet by the fish curry…

Fish curry

…served with the very fragrant Sarawak’s own Bario rice. He said it was absolutely beautiful and I would say it was pretty good though I do know of a place in town that does it a lot better.

This vegetable and mushroom dish followed…

Vegetable & mushroom

…and then, there was the black pepper lamb…

Black pepper lamb

…which was nice too but I thought having had our fill with all that came before, it was kind of heavy and I would very much prefer a prawn dish instead…and lastly, we had the fruit platter.

I really must thank my ex-classmate and good friend, Robert, for making the arrangements and booking two tables for all of us – the Class of ’69/’71 from our school and the girls’ school next door…and the kind and generous guy insisted that it was his treat and simply refused to accept any payment of our share. Oh dear! Oh dear! And I even brought my family along – so shy lah, really!

Nope! I did not sing this year. We were all very good and behaved ourselves but I did go on stage to receive our lucky draw prize – they did it table by table and both our tables won something! This was what we got inside the boxes…

Lucky draw prize

They say they’re very good but I wouldn’t know as I would usually use some old towels or t-shirts as and when necessary and most of the time, I would just send my car to the car wash. I’m too old to wash it myself now, I’m afraid. Sigh!!!!

Ah yes!!! One more thing! There was this pretty lady that night who stopped by my table to say hello and she added, “I like your blog!!!” Ooooooo….that certainly made my day! It sure is nice to know that there are people out there who actually appreciate what I’m doing and enjoy my daily sharing. Now, who says old people are boring? Tsk! Tsk! LOL!!!

So, there you have it! Our annual reunion dinner for this year, 2014…and if anyone is interested, it has been announced that next year, it will be held on the 4th of April (Saturday) so those abroad especially can start planning their trip home right away…

Roses are red…

…and so should our Malaysian favourite, ayam masak merah, be – red! Unfortunately, when I tried cooking it that day, it did not turn out the way it should – it  was not really red, not at all…

Ayam masak merah 1

Well, it all started when Melissa’s colleague invited her over to her quarters for dinner and she cooked this particular dish. Melissa loved it so much and praised it to the skies. Later, she found out that her colleague just used one of those stuff that comes in packets, this particular brand, to be exact…

AMM ingredients

I quickly grabbed one to try and I added some ingredients of my own – one Bombay onion, finely chopped, two stalks of serai (lemon grass) bruised, a sprig of curry leaves and a spoonful of my missus’ pounded chili.

I fried the Bombay onions in a bit of oil till the fragrance came out and then I threw in the serai, curry leaves and pounded chili…

AMM step 1

…before I poured in the ingredients in the packet, diluted in half a cup of water…

AMM step 2

…and brought in to boil before I put in the chicken, cut into bite-size chunks…

AMM step 3

… after which, I let it simmer until the sauce had gone into the chicken and had thickened and reached the desired consistency.

Then I dished it all out…

Ayam masak merah 2

…and served.

Yes, it was very nice. I loved the taste very much and I sure would want to use the pre-packed ingredients again. Other than it being really yummy, it was so very easy to cook but unfortunately, it was not really the colour that I had expected. When I asked Melissa again, only then did  she tell me that her colleague had added tomato sauce and hers was very red all right. Sigh!!! Actually, I was so tempted to do just that but I was afraid that it might adversely affect the taste in the end.

Never mind! At least, we enjoyed eating it and for another, there will always be another time – and I’ll make sure I’ll get it right then, you can take my word for it!

Ken…

My friend, Ken, no…not the Penang one, but my ex-classmate now living in Australia, was home last weekend for Ching Ming and also our school’s alumni’s annual reunion dinner.

I picked him up at his hotel the moment he arrived and he said that he wanted a “truly Sibu lunch”. Huh? What on earth would that be? Kampua and kompia? When I asked him, he told me that he was thinking along the lines of something like dianpanngu. Eyewwwwww!!!! No, thank you…and definitely not so soon, not when I just had that a few days earlier.

In the end, I took him here and I guess anything that is truly Sibu would have to be quintessentially Foochow so I ordered the cangkuk manis fried with egg…

Ruby's manicai with egg

…and the tauhu tier

Roby tauhu tier

- our Foochow-style tofu soup. He loved it so much and kept saying it was good! I just had one little bowl and he finished all the rest. LOL!!! For one thing, I did not think this was how it should be done. Theirs is something like sharks’ fins soup…minus the fins and with tofu and canned oysters added instead. Their sea cucumber would be something similar – minus the fins but with bits of sea cucumber in place of those. It was very nice, no question about that…just that it wasn’t like how we would usually have it at home.

When it comes to preparing midin (wild jungle fern), the Foochows would just blanch them and toss them in lard and the traditional Foochow red wine and ginger or fry them with those same ingredients. They do serve their kangkong like this too but personally, I can’t say that I’m a fan so since Ken did not mind, we had the ferns fried with belacan (dried prawn paste) instead…

Ruby midin belacan

For the meat dish, the boss suggested sweet and sour pork ribs and we decided we would not mind that…

Ruby sweet & sour pork

They do it very well here but compared with the one at that other place the other day, I still think they do it much better there.

Well, it came as no surprise that Ken enjoyed the lunch thoroughly and that nice guy insisted on picking up the tab. I found out from him that the bill came up to RM44, inclusive of rice and drinks, around AUD$14.00. I guess that would be cheap for him – probably just enough for a decent meal of one Down Under but to me, I thought that was kind of on the high side. Normally, I would pay around the same for three persons – me, my missus and Melissa…but we usually order servings for two only. I guess that was what Ken and I had – servings for two and hence, the near identical total on the bill. I wonder if they do have servings for one or not.

And look at what my thoughtful friend brought me all the way from Ozzieland…

From Ken

He said that Australia = Tim Tam = Australia and that was why he got that specially for me. That was indeed so very nice of him .  My! My! He actually thought we could not get them here. Hehehehehehe!!!! It sure looked like I would have to take him to that supermarket in town with the imported stuff from all over and watch his jaw drop! LOL!!! Anyway, as they say, it’s the thought that counts, Ken – thank you so much…and thanks for the lunch too.

P.S.
HERE ARE THE ANSWERS to the quiz in yesterday’s post. The vegetables are:
1   Cangkuk manis or mani cai or lakia cai
2   Tapioca or ubi kayu/chiew chu AND pumpkin or labu/pu
3   Bitter gourd or kho kua or peria
4   (Sweet) corn or jagung
5   Chai hua/chai sim or sawi
6   Ensabi or sawi Sarawak – note the jagged edge of the leaves
…and the first all-correct entry came from Chris Anthony. Congratulations!!! Do send me your mailing address via my inbox on Facebook and I’ll send a prize down your way soonest…and to the rest, good try – watch out for the next time I’ll have a quiz of sorts like this one in my blog. Cheers!