Maklumat Produk
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MAKLUMAT PRODUK
The word "niang" (酿) in Chinese, is derived from Hakka, which means "stuffed with fillings". Speaking of stuffed dishes, the first dish that pops to mind must be the stuffed bean curd in Hakka cuisine. "Stuffed Bean Curd” doesn't just refer to stuffing filling into bean curd, it also includes stuffed eggplant, stuffed lady’s finger, stuffed chili and so on. It is said that stuffed dishes originated when Hakka ancestors who migrated from central to the south of China yearned for their hometown food or wished to make festive food, and were unable to due to the scarcity of wheat to make flour. Therefore, they used existing ingredients such as bean curd and vegetables, instead of dumpling wrappers to wrap in filling. As ingredients were sourced locally, they stuffed whatever was available, and created a wide variety of stuffed dishes such as stuffed bean curd, chili, eggplant, bitter gourd, eggs, taro, etc. And thus, the food culture of stuffing all sorts of ingredients is formed in Hakka cuisine. The Hakkas who moved to Malaysia sustained the legacy of Hakka food culture. In addition to influencing the Chinese dishes of various clans, they also combined stuffed cuisine with some Southeast Asian-specific ingredients to form a variety of local stuffed cuisine. Now, let experienced chef Patsie Cheong teach you how to make 50 exclusive and delicious Malaysians stuffed recipes!
