Tuesday, February 15, 2011
Nobody tried durian
The first time I cooked for my American family, we invited Steve’s sisters and their families to have dinner at our home.
I was thinking, what foods are specialties in Chinese-Malaysian cuisine? I know they might have been in Chinese restaurants, but those are China, Taiwan or Hong Kong styles.
Of the ten people coming, two are vegetarians.
I cooked vegan herbal soup, pork herbal soup, vegan ‘Char Koay Teow’, shrimp Char Koay Teow (fried rice-stick noodles), ‘Kai Lan’ (a vegetable), ‘Ma Po’ tofu, chicken curry, vegetarian ‘Roti Paratha’, and sweet soup with sweet potatoes and kidney beans.
他们之中两位是素食，所以我煮了素‘鸡骨’ 茶、肉骨茶、素炒粿条、虾及蜡肉炒粿条、炒素芥蓝、素麻坡豆腐、咖哩鸡、煎素Roti Paratha和四果汤甜点。
Are those representative of Chinese-Malaysian foods?
It took four hours to cook everything. In winter, the foods cool faster than normal, so I heated them again when the guests came.
We had also made a batch of ‘kuih kapit’ a few days before,
and there was more: dragon fruit and durian, which are fruits usually found only in some Asian countries.
However, most of them didn’t know about durian and did not seem interested in tasting it, so I didn’t open it. Also, because they heard an American, who is world wide food journalist, mentioned even he couldn’t take durian, the worst smell he ever experienced. Thus, I was afraid they couldn’t stand if I opened the durian.
After dinner, I noticed the leftovers. Roti Paratha is most popular, none left.
I ate leftovers for three days; I was really amazed at the delicious food that I cooked.
I think I might have cooked too much or they might not be used to Chinese-Malaysian food. That was a good experience; I will adjust and improve if I cook for them again. ;-)