China, Yunnan 云南 XII: Eating time

The most boring typical tourist food in China, a lot of dishes but none is  good.... eat just to survive

This is much more better, a BBQ of everything

BBQ lamp, a bit salty but taste good

Local beer

BBQ cucumber

BBQ smelly tofu

BBQ egg plant, this one is really good

Taiwanese sausage hotdog in mainland

Baked Cheese

no caption, see the phote

One is baked and another one is deep fried

Local specialty

This is the best one, the black goat 黑山羊.
The chef is separating the skin and meat from the bone 厨师正在起肉 

Only the skeleton left

Steam boat Black Goat Meat. This one is worth to try again if I have a chance  

Meat served with skin... woww

Cooked in herb soup, the combination is just awesome, especially in such a cold weather. 

BBQ goat meat

Steam Carp 鲤鱼 - a fish with a lot of tiny bones, difficult to eat even with my standard

A local muslim steamboat feast

Sashimi of fresh water salmon - taste not bad

Mung bean  绿豆 as a dish... we just don't know how to appreciate it..

Malaysia: Sea Food (Kuala Selangor chef)

A new restaurant that has recently become my brother's favorite. The food here not only tastes good but more importantly not overly priced.

Fried Butter Crab

Bun eating with the butter fried with crab - Rachel's favorite

Fried Chili Shark's meat - ok to me but compared to the shark's skin I had in Endau, is still far from good

Tom Yam Fried Squid and Prawn - tastes good as ever

This is not too bad, tofu seafood soup, mocking the shark's fin soup 

Clam cooked in ginger soup

Deep Fried Pork Spareribs with fermented tofu

Szechuan Style Steamed Stingray

Malaysia: Local Food

Malaysia is a multiracial melting pot, the society here contains many ethnic groups and created a unique diversified culture. There are many good and bad things in a multiracial country, but food diversity is definitely one of the good things. 

Chicken and Mutton Satay - you just won't get pork satay in M'sia

A session of ABC with my nieces (abbreviation of Air Batu Campur, or literally means Mixed Ice in Malay Language)

Penang Laksa

Nasi Lemak - luxury style with meat side dish

M'sia "Patongko" - obviously longer compared to those in Thailand

Nasi Lemak - roadside version, simple but taste better

A closer look

Roti Telur Bawang - M'sian style flatbread with egg and onion

Next to it is a plate of curry as a dipping sauce, and a cup of teh tarik (pulled tea)

Malaysia: Mom's Best Food

Indisputable best cook in the world of course is my mom. You may not agree with me but it is always true for me.

A typical Heng's family style steam boat.

Fish ball, stuffed tofu, lady's finger, mushroom, Chinese cabbage

The most famous fish ball

Rice vermicelli served with fish ball, fish meat, Chinese cabbage and prawn.

Malaysia: Endau III - Good Food

One of the reasons coming to Endau for sure is for its seafood. The seabed here is of sand, compared to those of mud, fishes are said to be less delicious with tougher meat especially for those inhibiting at or near the sea floor. It is another story for those mid or top layer fishes, which taste much more better.

This is the most unforgettable one and you just can not get elsewhere - the shark's skin. As tasty as pork belly but not oily at all. It is told by my uncle even the most experienced fisherman may not know it is edible, not to mention knowledge about how  delicious it is. What we had was actually "recycled" from a shark head almost thrown away.

Another one you can't get else where - sea cucumber fried with deshelled prawn. The sea cucumber is not the common one, it is kind of spiny sea cucumber with some small spikes protruding from its body. It may sound queasy but I can guarantee you it is yummy.

Black-banded trevally (黑鰺, or more famously in Malay ikan Aji) cooked with Za Chai (榨菜, 四川菜, Szechuan Pickled Vegetable) soup. The meat of this Aji fish is slightly sour, cooked in the pickled vege soup is a perfect match. In Thailand, Aji fish is known as "cotton fish" (ปลาสำลี) and it is mostly deep fried served with sliced green mango in fish sauce.

Tofu with seafood topping

Remember that when I was young, blue crab here was much more sweeter and bigger in size.

Kung Pao Rock Lobster (琵琶虾, or in local Chinese known as 虾波, or sometimes jokingly refer to the cousin of real lobster)- the meat of rock lobster were used to imitate the more sought-after real lobster meat. It is said that the head and tail of the real lobster are recycled with the meat of rock lobster.

Steamed mud crab - not the specialty here

As said, seine-fishing yield good quality fish. Black pomfret from the seine-fishing boat, cooked in Chinese style curry  is unbelievable 鲜( savoriness , or in Japanese "Umami").

Pork Belly in thick sauce

Green Bean (四季豆)

One of my favorite - Teochew style steamed Silver Promfret. The best is around 700g and this one is slightly too big (meat is tougher), but the freshness and delicate texture is just superb.