1) Malay/Indonesian Foods     2) Indian Foods     3) Chinese Foods

What to eat in Tawau
 1) Seafood  2) Malay Food   3) Indian Food   4) Chinese Food  5) Fruits  6) Japanese Food

 

 

Chinese Foods

Chinese culture considers cooking an art and consider the preparation of food a craft. This art of Chinese cooking has been developed and refined over many centuries. To the Chinese, food and friends are inseparable. A gathering without food is considered incomplete and improper.

Confucius loved and respected the art of cooking. He established culinary standards and proper table etiquette. Most of these are still considered to be the standards of today. The tradition of cutting foods into bite size pieces during preparation and not at the table is unique to the Chinese culture.

Good cooking depends on the blending of various ingredients and condiments rather than the taste of the individual elements. In order to become a good cook one must first be a good matchmaker. The flavors of The ingredients must be blended with harmony. Without this harmony there is no taste.

Taoism was responsible for the development of the hygienic aspects of foods and cooking. The principle objects of this philosophy were the nourishment of the body and the search for longevity. In contrast to Confucianists who were interested in the taste, texture and appearance, Taoists were concerned with the life-giving attributes of various foods.

Over the centuries the Chinese have explored the world of plants, roots, herbs, fungus and seeds to find life-giving elements. They discovered the nutritional value of vegetables could be destroyed by improper cooking and that many items had medicinal value. For example, ginger, a favorite condiment, is also used to soothe an upset stomach and as a cold remedy.

沙巴的饮吃特色之斗湖篇  : http://www.e-sabah.com

 
 

 

WEDNESDAY, DECEMBER 22, 2010

A Town with Heavenly Eateries
- Tawau, Sabah
  I  would like to conclude the trip as a GREAT FOODS JOURNEY!! Was tweeting and facebook-ing using my smartphone all the way from Tawau during those 2 days. Informed my friends that I will be at Tawau on that duration and they ask me to go and try the great foods of their hometown.. The Pork Bun, the sea foods etc etc... So nice!

I really enjoyed those foods over there so much and took a little time off from this city!........

See the Kon Lou Mee and the Fish Noodles? Tasty pork and the Fish Noodles surprised me, it's so huge and filled the big bowl. I can't found such a big bowl of noodles in the city yet!!

If I'm not mistake, it's around RM7.00 for each of the dishes we had that day.

MEITZEU
Sketches of Life
http://www.blogger.com
 
     

1) Hawker stalls   2) Coffee house or cafe   3)  Restaurants

Bak-kut-teh (Bah-kut-teh  "meat bone tea")  肉骨茶

A Chinese soup popularly served in Malaysia where there is a predominant Hokien and Teochew community.


Consists of meaty pork ribs simmered in a complex broth of herbs and spices  for hours.

Spice including :

star anise,
cinnamon,
cloves,
dang gui,
fennel seeds and
garlic

Additional ingredients may include
offal,
mushroom,
choy sum,
dried tofu or fried tofu puffs.

Additional Chinese herbs may include yu zhu (rhizome of Solomon's Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor.

Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant. Garnishings include chopped coriander or green onions and a sprinkling of fried shallots.

Bak kut teh is usually eaten with rice or noodles (sometimes as a noodle soup), and often served with youtiao / cha kueh [yau char kwai] (strips of fried dough) for dipping into the soup.

Chinese tea of various kinds is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.

Bak kut teh is typically a famous morning meal. The Hokkien and Teochew are traditionally tea-drinking cultures and this aspect runs deep in their cuisines.
牛么米粉/面
新安路的长兴楼
 
鸡饭 (Chicken Rice）：有许多花样，但其中最受欢迎的一种是海南鸡饭，系用香嫩多汁的鸡肉配上已用鸡汤烹调过的米饭，拌上大蒜辣椒酱，再加小黄瓜丝的Coriander叶子制作而成。
 

云吞面（Wanta Mee）：一种面条，是配上猪肉及虾肉云吞煮成.

 

炒稞条（Char Kway Teow）：平板米条和切碎了的大蒜一起搅拌后，加上新鲜的明虾、豆芽和蛋丝，用酱油和辣椒酱调味而成。

Calvary Church威记炒果条
  炒面（Fried Noodles）：所用的面条是用糯米粉制成的。炒面由于做法不同，有各种不同口味，例如马来口味、中国口味、印度口味和素食口味。
 
  印度煎饼（Murtabak）：印度饼的一种。肉馅用碎牛肉、洋葱和蛋丝混合烹制成成，通常以咖喱膏调味。
 
  椰浆牛肉咖喱（Rendang）：一种需要花长时间烹调的佳肴美味，是用肉、椰子奶、辣椒、洋葱及香料比如肉桂、苜蓿、肉豆蔻等用文火烹调而成，配上米饭、米糕或Lemang用椰子奶煮成的糯米），味道香甜而且鲜嫩爽口。
 
   

火锅（Steamboat）：与中国的火锅相类似，用餐者围坐在中间放一只盛汤的深锅的圆桌旁，锅底下有火加热，保持滚烫。用餐者可以将生明虾肉、鸡肉、鹌鹑蛋、海参、鸡肝或猪肝放入滚汤中享用。

Perdana Square  “宝来“

  粥
在斗湖好吃的粥当然要到大排摊了。那里有一个非常有名的粥摊（山东锅贴那里），有鱼粥啦，鸡粥，皮蛋?C肉粥等等，再加上那里出名的鸡蛋茶，喜欢吃宵夜的朋友那里可以错过呢？另外在翠华台那里也有的吃粥，不妨到那里一试！
 

鸡屁股


鱼头米粉

 
  锅贴
1)大排摊后面山东锅贴

2) 安宝园-除了锅贴，也有其他的美食烧鱼，面食，satay,鸡翼等
  面包西饼
斗湖面包西饼屋有

1) multibake，multibake是位于fajar complex（pizza hut对面） 及apas路天星园。

2) 天鹅西饼屋，天鹅西饼屋位于apas路天星园（multibake旁边）。

3) 南方西饼屋等。南方西饼屋也是位于fajar conplex,guardian pharmacy 对面。

 
  香港点心
斗湖"饮茶街"，茶室计有

1) 美乐茶室，

2) 桥乐，

3) 晶晶，
 
  海鲜

1) 大牌摊
吃海鲜的"圣地"！海鲜任君选择，要冷藏还是"游水"的任你选！有老鼠斑，石斑，jutjut螺，螃蟹等


2) 美心酒楼
在fajar，吃海鲜的好地方。除了海鲜，各式小炒和食物都不错！


3) 海升酒楼
坐落美心后面，咖哩虾，水晶虾，sambal树仔菜
 
  福建面（Hokkien Mee）：华人的传统佳肴。用宽宽的黄色面条搭配以明虾、乌贼、豆芽，用口味很重的酱油膏调味。

育进小学旁边。
 

生肉面
 

1) Marco polo hotel

2) Kuhara路的湖园

3) 兴利茶室，Fajar..

 
  二姑靓SOTO
Fajar Complex, Hometown Steak House对面。
 
  药材面
布丁茶室SABINDO,药材面汤底用药材和猪骨熬来，美味，面条有弹性.
 
  熔底（焦底）米粉
在SABINDO大排摊那里，它的面底有焦脆，汤汁美味可口。只有早市而已
 
  斗湖饮食街的奶油面包

 

檳城炒貴刁,  海南鸡饭、各式面食

Most of Malaysia's Chinese are from the south of China, it is quite easy to find Hainan and Hakka food in Tawau. One of the most common economical meal is the Hainanese Chicken Rice which cost around RM4.00.
Hakka dish is easily found in food stalls. The best know hakka dish is the Yong Tau Foo (stuffed seafood beancurd) with soup or thick gravy.

"捞 生' (鱼生) - 里 面 有 鱼 等 等, 象 征 吉 祥, 如 意. 是 广 东 人 的 吃 法

Uniquely known for the Technicolor array of ingredients and the distinctively interactive way it is prepared, the dish known as "Yee Sang" very much occupies the same role amongst the Malaysian and Singaporean Chinese as the proverbial Christmas pudding or Thanksgiving turkey in the West. Yee Sang, or raw fish salad, is an entree that is served during Chinese New Year as a prelude to a Chinese family dinner.

This exotic salad consists of a variety of pickled and shredded vegetables, plum sauce, roasted sesame seeds, finely crushed peanuts, shredded pomeloes and thinly sliced slivers of raw fish, with each ingredient neatly and separately heaped on a large flat dish. Others substitute the fish with slices of abalone, lobster or other exotic seafood, though the dish can be enjoyed by vegetarians with little loss in flavor by omitting the seafood.

When the dish is served on the table, all the diners stand up, hold their chopsticks and then start mixing the ingredients with gusto by tossing them as high as possible while uttering "loh hei" - meaning to "lift up" - to usher in the coming new year with prosperity, longevity and success. This is the only time that children are encouraged to play with their food, and even the adults do it, since the higher you toss the "Yee Sang", the better your luck is believed to be. Combined together, the various ingredients form a sweet piquant flavor with a crisp bite.

Its origins are obscure, but Yee Sang is believed to be a practiced started amongst Chinese in the southern provinces of China who comprise many of the migrants in Malaysia and Singapore. Today, Yee Sang is primarily enjoyed in these two countries, though it is fairly unknown elsewhere. However, revelers In Hong Kong and parts of China are beginning to enjoy a resurgence of this New Year delicacy.

In the old days, it was commonly served only on the seventh day of Chinese New Year, or what Chinese believe to be Mankind's universal birthday, when everyone turns one year older. This practice has waned, and it is now enjoyed throughout the Chinese New Year period - sometimes everyday by those who can't get enough of the stuff!
 

Chopsticks

Chopsticks are made of various materials that include bone, wood, bamboo, plastic, metal and ceramic. Besides Malaysia, chopsticks are used in Mongolia, Cambodia, Vietnam, China, Japan, Korea, Singapore, Hong Kong, Laos, Philippines and Indonesia. 

Chopsticks were usually sold in packets of 10 and there was a meaning to this.  It is easy to break one pair of chopstick, but difficult to break 10 pairs at once. This means unity and when people share a meal together using these chopsticks, they are united.  

 

Food Index : January 17, 2012 01:54:17 PM

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