Learning Chinese - Satay surprise

? ?



CITYLIFE / Eating Out






Satay surprise


By Viva Goldner (Beijing Weekend)
Updated: 2007-08-27 10:25







The launch of Beijing's Malaysian Food Festival brought an exotic twist
to a perfectly sultry evening. Bright spreads of yellow roses and vivid
purple orchids set a tropical tone, while fresh watermelon and orange
juice made a refreshing start to a feast of island spice.

Shangri-La's Kerry Centre Hotel's food festival is held with Malaysia
Week, from August 27-31, an event organized by the Malaysian embassy
celebrating half a century of nationhood, or Merdeka.

"The Merdeka celebrations to mark the nation's 50 years of independence
will keep the Malaysian spirit alive within our own community (in
China)," said Malaysia's Ambassador to China, Datuk Syed Norulzaman Syed
Kamaruzaman, who attended Monday night's launch.

Until the end of August, diners at the hotel's Coffee Garden buffet can
indulge in an array of sweet and spicy dishes prepared by guest chefs
Mohammad Adha bin Yusuf and Hairy Ismail bin Abdul Rahman from Shangri-La
Hotel, Kuala Lumpur.

The colorful cuisine of the rainforest island is flavored with coconut
and fresh, aromatic herbs such as lemongrass, ginger, garlic, lime and
chili, as well as exotic tumeric root, galangal and pandan leaves.

"Mostly Malaysian food is based on coconut and is spicy," said chef Hairy.

At the launch, Buah Rojak was a star among zesty starters. A personal
favorite of Hairy's, this is a tropical fruit salad most popular in
Northern Malaysia. Guava, pineapple, young mango and water chestnuts are
tossed in a special sauce with palm sugar, tamarind paste, peanuts and
chili.

Sup Ekor Rawang is a carefully prepared, light oxtail broth with
coriander. It is followed by a sublime spread of curries. Among them is
the popular Daging Rendang, a hot, dry dish of tender beef in a thick
stew of grated, baked and blended coconut and tangy spice.

Another highlight is Kari Ayam Kapitzan, a chicken curry with the
distinct Nonya flavors of shrimp paste, tamarind and tumeric. The "most
famous" Sambal Belachan (blended chili and shrimp paste), Roti Canai
bread and Nasi Ringgi, or basmati rice flavored with pandan, make welcome
accompaniments.

The sweet and creamy selection of authentic desserts includes Goreng
Pisang - gooey banana fritters - and little green pandan cakes on sweet,
sticky rice.

During the showcase Malaysia Week, the Kerry Centre will host cooking
workshops, traditional dance and music, art exhibitions and more.

According to Syed Norulzaman, more than 30,000 Malaysians live in China,
and 600 to 700 in Beijing.























Feature ?




Pilgrimage to Tibet If you want to get a detailed Travel Handbook to
Tibet and know more interesting tour routes leading to this divine place.
Please click here!

Yunnan New Film Project Ten female directors from China! Ten unique
sights from mysterious Yunnan Province!Yunnan New Film Project,Travel
with the film.Wanna know more? Please click here!




Editors' Picks ?




* Take out a summer meal
* Quit your job to become a freeter
* Eat healthy in summer
* In the lap of luxury
* Tips before wearing a bikini





Beijing Guide ?


Eating out: Simply Dali-cious
Bars&Cafes: For barfly
Weekend&Holiday: Is it changing too fast?
Shopping: Ice up your world
What's on: The grape escape





Shanghai Guide ?


Eating out: An institution in the making
Bars&Cafes: The new money
Weekend&Holiday: Band of gypsies
Shopping: Chinese made delicacy
What's on: Paper clips to politics





Learning Materials, Mandarin audio lessons, Chinese writing lessons, Chinese vocabulary lists, About chinese characters, News in Chinese, Go to China, Travel to China, Study in China, Teach in China, Dictionaries, Learn Chinese Painting, Your name in Chinese, Chinese calligraphy, Chinese songs, Chinese proverbs, Chinese poetry, Chinese tattoo, Beijing 2008 Olympics, Mandarin Phrasebook, Chinese editor, Pinyin editor, China Travel, Travel to Beijing, Travel to Tibet