Snacks from Home

Gosh! Lately my brain is too focused on my upcoming trip. Much too focused. As a result I can’t effectively think of what to post in the blog.

Okay, let me show you some snacks that I had for the past couple of days…

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烧卖 Siew Mai

Bought these siew mais from Taman Muda’s pasar malam (night market) yesterday. They’re priced at RM 1 per piece, and Buy 10 Free 1If you count less than 11, it is because some of them have already ended up in our tummies when I took this picture.

The reason I was attracted to buy these was because the siew mais come in various flavors. It was fun to mix and match them. I got these flavors: original, black pepper, seaweed, salted egg yolk and otak-otak (spicy fish paste). Can you identify them?

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炸年糕 Fried Nian Gao

年糕 Nian gao is a traditional Chinese food item. It is basically sticky, glutinous rice cake. On room temperature, they will solidify into pieces (easy to store), but when high heat is applied (by steaming or frying or whatnot), the pieces will melt and turn into a gooey and sticky paste.

I don’t remember the legend of this snack accurately enough anymore. You can do your own Google search to find out more if you are interested. But the reason we eat nian gao is because it rhymes as 年年高升 nian nian gao sheng. Rise every year. Rise being improve, or make more money, or grow taller and healthier, etc…

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This is how nian gao looks like in Malaysia, in storage form.

I think there are different ways to prepare and to eat this, even in China itself. But one of our favorite ways to prepare this is to cut the rice cake into slices, sandwich the slices with sweet potato slices and yam slices (one on each side), coat them all in batter, and deep fry them. The end result is as you see in the picture above.

By the way, they’re absolutely f**king delicious!

Actually the reason I went to the night market with the sis was to buy yam for this. The siew mais were us being effectively sidetracked. True story 🙄

16 Comments

  1. Sandwiching the nian gao in between sweet potatoe slices and then frying sounds like a very interesting method. I think think I’ve heard of that before. Usually, we slice up the nian gao into bite sized pieces and stir fry (kinda like how you would stir fry noodles). Salted egg yolk siew mai sounds so good! I love anything with salted egg yolk!

    • I’ve yet to try nian gao in it’s original cooking form. Not even sure if anyone would cook it a la stir fry over here 😐 …

  2. Gosh, I love those fried nian gao!There used to be one stall in SS2 operating under the tree (opposite McD) and the auntie’s fried nian gao were awesome. Can’t blame you for being sidetracked by the siew mai. So many varieties, I would have wanted to try one of each too.

  3. I loves nian gao, will buy if i pass by those stall selling it to eat, cannot resist the temptation…

  4. ooh I love those fried nian gao!! and those siew mai are fairly interesting with different flavors..

    when I read the title, I thought you have to bring the CNY snacks from home to Penang in order to help your mum clear stock, haha!!

  5. Wah the siew mai’s colours look very attractive. My guess:
    white is original,
    black is black pepper,
    grey is seaweed,
    yellow is salted egg yolk and
    light yellow is otak-otak

    I love to eat deep fried yam, sweet potatoes nian gou. So did you manage to help your mother deep fried them so that you can eat them before you fly off?

    • Hahaha not bad, you got 3 right. Black pepper and seaweed terbalik.

      I help to deep fry? Don’t play lah. I managed to help to eat quite a few though. 😀 😀

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