Malaysian chefs in CUHK
On the 27th January 2007, AIESEC CUHK organized a Multicultural Food Expo. The program started with a Lunch in a Restaurant in Shatin, The local people calls it "yamcha", which means having lots of dim sums and chinese tea. In Malaysia, "yam cha" means to have supper or a drink in the local stalls.
However, the dimsums in Hong Kong have so much variety, which to compare with Malaysia. It is exotic and very nice too..
After Lunch we head to the local markets and superstores to get all the ingredients to cook for dinner. So i bought some for myself too because I was supposed to prepare some Malaysian dishes and I decided to prepare Curry Chicken and Bak Kut Teh. Of course, I did not prepare alone, I have an assistant with me. Ren Chang was there to help too…
He helped to skin the chicken, cuts the potatoes and chillies. It was fun cooking, both of us actually cooking the 2 dishes for the first time. Well, It turns out good too.
The ingredients for the curry chicken are curry paste, coconut milk, chicken, potatoes and red chillies. meanwhile, for Bak Kut Teh are chinese herbs, garlic, pork ribs, oyster sauce, dark and light soya sauce and some pepper.
