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Kamis, 08 Maret 2012

MASAKAN TRADISIONAL SABAH

Makanan Tradisional  Orang Sabah.

Masakan orang chinese yang paling glamour di Sabah, kon-lou mien ataupun yang orang Sarawak panggil mee kolok. Dua-dua ni sama saja, teda beza. Yang kasi beza, tukang masak dia yang hebat. Makin tua tukang masak dia, makin sedap lah kon-lou mien dia. This noodle depends on its texture and the mixture of the sauce that goes with it. The char-siew porks are added to comply with the basic taste of the noodle (But sometimes you get horrible char-siew). So it's all about the texture and the sauce. For me, its the perfect, cheapest and delicious noodle in the world (We don't talk about the high quality pasta here that cost you around $30-40). I tried the Semenanjung kan-lou wantan mee before (in KL, JB, Perak and Penang), they were kinda out of texture and they always taste so sweet. Maybe the cooks are too busy with modernization.

KON-LOU MIEN -- Type A
Image
Yang ni, kon-lou mien dia paling banyak meat. Dari char-siew, yellow-skin pork (lupa nama chinese ni pork) hinggalah minced beef. Tapi tu noodle punya texture nampak flat.

KON-LOU MIEN -- Type B
Image
Yang ni nampak perfect texture dia (Macam lah saya tau masak :slaugh: ).

Bah mari kita try cari di mana tempat yang masak kon-lou mien paling sedap di Sabah. Kalau saya, di kedai Gaya Street (lupa nama dia), yang ada jual tu Seremban style BBQ baked bun. Kalau di Penampang paling fail saya rasa di seluruh Sabah especially di Donggongon. Ntah lah, dari tukang masak sampai lah tu rasa makanan, bidak rasa dia (Telampau focus daging bakas masak curry mungkin durang punya cook).
KiCkOutPTI wrote:Masakan orang chinese yang paling glamour di Sabah, kon-lou mien ataupun yang orang Sarawak panggil mee kolok. Dua-dua ni sama saja, teda beza. Yang kasi beza, tukang masak dia yang hebat. Makin tua tukang masak dia, makin sedap lah kon-lou mien dia. This noodle depends on its texture and the mixture of the sauce that goes with it. The char-siew porks are added to comply with the basic taste of the noodle (But sometimes you get horrible char-siew). So it's all about the texture and the sauce. For me, its the perfect, cheapest and delicious noodle in the world (We don't talk about the high quality pasta here that cost you around $30-40). I tried the Semenanjung kan-lou wantan mee before (in KL, JB, Perak and Penang), they were kinda out of texture and they always taste so sweet. Maybe the cooks are too busy with modernization.

KON-LOU MIEN -- Type A
Image
Yang ni, kon-lou mien dia paling banyak meat. Dari char-siew, yellow-skin pork (lupa nama chinese ni pork) hinggalah minced beef. Tapi tu noodle punya texture nampak flat.

KON-LOU MIEN -- Type B
Image
Yang ni nampak perfect texture dia (Macam lah saya tau masak :slaugh: ).

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