We traveled from Kuching to KL to spend time with family over the Chinese New Year holidays. We ate (a LOT) of course, but also brought back lots of goodies from Penang and KL. Here’s a sample of our haul:
Thin sheets of pork meat, covered in a sweet glaze and lightly grilled. One of my favorite snacks; they won’t last long!
We’re taking the kids back over to West Malaysia for the Chinese New Year holidays, to visit with family, pass out tons of ang pow – red packets – and (of course) EAT! We’re going to be in Penang from the 12th through the 16th, then KL until the 21st. Looking forward to meeting up with some food bloggers there.
(If you’re going to be around and want to meet up, send us an email via our Contact page!)
This will be the first time in a very long time that Annie celebrates CNY with her family. And it will be the first time ever for me and the kids to experience what a Chinese New Year is like in Malaysia. I’m so excited!
I’m not sure what our broadband Internet connection is going to be like while we’re away, though. If I can get to a Starbucks, I may be able to upload some posts of where we’ve gone and what we’ve eaten. So stay tuned – you might get a treat!
Aloha, Nate
Another of Borneo’s unique tropical fruit, the Mata Kuching (Cat’s Eye Fruit) is a cousin of the Longan (Dragon Eye Fruit).
On the day we went to the market in Serian, we found this fruit which we had never seen before. It was round, about the diameter of a dime, and covered in tough, bumpy, leathery, yellow skin. We asked the vendor what it was, and she said “mata kuching”.
“Is it good?” we asked. Oh, yes, she replied. She let us peel open a few to taste. The fragrance and taste reminded me exactly of longan (dragon eye fruit). I thought to myself, why not give it a shot? So we came home with a kilogram of these fruit.
Homemade dumpling skins are better than store bought, and easier to make than you think!
Way back in 1995, I took a tour around China. Of the many memories I cherish, I remember standing in the doorway of a large kitchen, marveling at a group of ladies sitting around the table, rolling out dumpling skins for a jiaozi lunch later. The process (for them) was quick and effortless. How in the world could they turn out such perfect looking skins?!