8.9.08

Fook Rui Heng @ Yong Peng

There are lots of Fook Chow people living in Yong Peng (I guess). The place is famous of it's Fook Chow dishes.

The great thing about Chinese is there are many ethnic and each has their unique cooking style. Even generations after living here in Malaysia, they still continue the legacy and we are so lucky to have the variety.

Well, we should call ourselves Malaysian (and I am very proud of), shouldn't we only enjoy a single style Malaysian dish?

Nope, we should proud of the variety we have and that's why our tourism ministry promoting our country with this slogan "Malaysia, truly Asia!"

It's uniquely Malaysia with its rich of food, people and culture that make us pround to be part of the generation, right? Fellow Malaysian.





Ice blended dragon fruits plus pineapple. I though... euu... but end up... mmnn...

Fook Chow soup, like shark fin soup, but without the fin.


Red dates chicken with wine.


Fook Chow fish cake. Yummy!


This is the legendary salted egg bitter gourd we are heavily talk about lately.







Situated at Yong Peng town, near the Caltex petrol station.








10 comments:

Penang Tua Pui said...

The ice blended dragon fruit with pineapple really looked interesting... some more it had too layers....

yalor, the appearance looked a bit disgusting but if after tasted, it seemed soo good.. then it had gotta be a good combination..

maybe can try our own one? hehehe

Mark said...

yeah tua pui, it do taste far better than it looks. I personally feel dragon fruit geli because of its color. So you bet it sure can drink la

"Joe" who is constantly craving said...

y ur salted egg bitter gourd got so many extra ingredients 1? got normal chicken egg also ar?

Precious Pea said...

I like the colour of the drink..so striking and attractive.

D@rryLreAta said...

Well, i always hated the dragon fruit colour and do not dare to even touch it, but time past and i eventually love eating it now since it contains not only plenty of vitamin C's but also good for digestion. As for the bittergourd, why so many extra ingredients de? i prefer the old classic bittergourd and salty egg. Remember to soak ur bittergourd for atleast 10 mins in the water before cooking, it will make it less bitter.

ibnu marzuki al firdaus said...

dear friend,

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regards,

mal handsome
sms me +60128624623 or
email 2 sronoknya@gmail.com

JeromeFo 令狐冲 said...

1st time hear about Fook Chow soup...
The Red dates chicken with wine
looks great and yummy*

Mark said...

Err... Joe, darryl, that "extra" ingredients... was from the heat and chemical reaction between the proteins and salt in the egg (I guess).

Pea... you are the girl!


I love the red chicken with rice wine, Jeromefo.

wmw said...

Wah, the drink sounds interesting but look "scary"...

pt1225 said...

come across your blog accidentally...

Just want to make some comment of the Red Date Chicken. I think it should be Red Vinasse Chicken 红糟鸡. Red vinasse is the remaining of the process of making red rice wine.