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LAO ZHANG JI - 张洪
LAO ZHANG JI - 张洪
LAO ZHANG JI - 张洪

 

庄主老龟毛跟随着记忆,找寻了多地展开了一段充满南洋风味的寻根之旅,为了就是把各州多元化种族风味的根源找回来,并将传统土产加以研制,发扬光大,和大家分享这段传统永恒不变的味道。

 

张洪为了让更多人感受到浓浓的乡情味,和老张记一起携手合作,带你们品尝最根源的味道,缅怀最纯朴的乡土情怀。我们汇集了本地各州的地道特产,日试千种不同特产,才有了现在这么多种传统的美味呈现给大家。

 

老张记也不忘初衷,为了响应新年传统文化,也会在特定时间推出新年才有的新年饼,为的就是让更多人了解这些传统文化和特产。

 

Cheong Hoong's elder brother, “Lao Zhang Ji” has amassed various products which do not use chemical preservatives and flavours.With the same philosophy as "Cheong Hoong", we want to let more people feel the strong flavor of the countryside, Cheong Hoong and Lao Zhang Ji work together to bring you the most natural flavor, reminiscent of the purest local sentiment.

 

We focus on bringing together well-known specialties from dierrent places, hoping to bring back the roots of diverse ethnic flavors, and to develop and promote traditional local products, and share with you the eternal taste of this tradition.

 

Lao Zhang Ji also does not forget the original intention, in order to respond to the traditional culture of Chinese New Year, we will launch the New Year confectionary only in the specific time, in order to let more people to know these traditional culture and food.

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糙米芝麻饼

“米”是老华人之精魂,下南洋后,依旧执著于米粮——我们眼前的糙米芝麻饼,找到了先辈遗留的凭证,粒粒米香,点点芝麻,熟悉而亲切,;米饼根本就是随身携带的干粮,如今不止于充饥,而是传统的象征,一口口都是浓情乡愁。

 

Brown rice cracker with sesame

Rice is the essence of the traditional Chinese people.  After reaching Nanyang, they were still firmly attached to rice and its by products.  These brown rice crackers with sesame contain our ancestors’ legacy.  With each crumb of the fragrant rice and tiny bits of sesame, there is a piece of nostalgic memory both familiar and warm; rice crackers are originally packed food to ward off hunger.  This traditional food symbolizes in each mouthful, a savour of the homeland which most had to leave behind.

 

RM8.90

番婆饼

番婆饼,又名薯粉饼,再文雅一点可以叫椰香饼,马来名字叫Kuih Bangkit。原是马来人的传统饼食,经过娘惹巧手改造,以炒过的木薯粉、鸡蛋、糖和浓香椰浆制作,轻巧粉白,入口即化。


“番婆”这个名词,是老土、老套、过时的负面意义,在时髦西饼的打压下,这充满古早味的年饼也只有沦为老饼了。

 

Kueh Bangkit

Kueh Bangkit is actually a traditional Malay delicacies that has been transformed by the hands of the Nyonya to be made with pan heated tapioca flour, eggs, sugar and thick coconut milk.


The term "kueh bangkit" has a negative connotation of being old-fashioned, old-fashioned and outdated biscuits, and with the trendy western cakes taking a back seat, this old-fashioned New Year cookies has been reintroduced by our Master Cheong to an new-fashioned type of cookies.


 

RM16.90

虾丝卷

旧南洋娘惹心灵手巧,过节时在雕龙绣凤的侧厅里摆开点心小吃,粉艳牡丹高脚瓷碟盛着“虾丝卷”——一管薄脆的小饼皮里暗藏玄机,入口但觉肉丝甜美,伴随虾米芳香,虽经油炸,却自有一股鲜味。品尝的是南洋老旧的风情,化为内心挥不去的思慕依恋。

 

Prawn Rolls

The quintessential Nyonya food. During New Year or big festivals, prawn rolls are served in the living room for the guests’ enjoyment. The crispy rolls with shredded shrimps inside will definitely sweeten your mouth and stomach. Although fried, people will be submerged into a fish-filled world where the taste of fresh seafood come through strongly. The pleasant smell is known to remind people of home and family.

 

RM30.90

鸡丝卷

旧南洋娘惹心灵手巧,过节时在雕龙绣凤的侧厅里摆开点心小吃,粉艳牡丹高脚瓷碟盛着“鸡丝卷”——一管薄脆的小饼皮里暗藏玄机,入口但觉肉丝甜美,伴随鸡丝芳香,虽经油炸,却自有一股鲜味。品尝的是南洋老旧的风情,化为内心挥不去的思慕依恋。

 

Chicken Rolls

The quintessential Nyonya food. During New Year or big festivals, chicken rolls are served in the living room for the guests’ enjoyment. The crispy rolls with shredded chicken inside will definitely sweeten your mouth and stomach. Although fried, people will be submerged into a chicken-filled world where the taste of fresh chicken come through strongly. The pleasant smell is known to remind people of home and family.

RM30.90

鳕鱼酥(丁香鱼口味)

有种叫做时间烘烤的滋味——是那临近海岸的渔村,微风过处的海洋气息,有着古早的人情美好。渔民偏爱海产鲜味,为随时可享用海产滋味,故以腌制烘焙,再以细樽瓶,装了这一切进去,压平了,凝止了。是薄脆的鳕鱼酥,每一口都是回顾的印记,开启了风味的回想曲。

 

Fillet Cracker with Anchovy

It is a combination of the smell of the ocean and genuine human ingenuity. Seafood loving villagers will carefully salt cod fish so they can savor the special taste in each mouthful. After baking the salted fish, they would then put it into a small bottle in which it is pressed… Soon, time stood still with the beautiful smell locked forever inside. And it is when the nostalgic journey begins.

 

 

RM20.90

肉骨茶食谱

准备材料:
2公斤排骨
8粒大蒜
2汤匙黑酱油,
4汤匙生抽,
2汤匙蚝油,
少量盐味,
10碗(3升)的水和
一包肉骨茶。

 

烹饪说明:
1.冲洗排骨。
2.倒10碗水(3升)烧开,然后放入肉骨茶包。 用中温煮1/2小时之后再用小火煮另外2小时。
3.加入胡椒粉加调味料即可食用。

注意:煮熟后,加入黑酱油,生抽,蚝油和盐粉即可。



Recipe Bak Kut Teh:

Preparation:
2 kilo Pork ribs,
8 pieces of garlic,
2 tablespoons black bean sauce,
4 tablespoons bean sauce, 
2 tablespoons oyster sauce,
A pinch salt glutamate powder,

10 Bowls (3 litre) of water and
One packet Bak Kut Teh Herbs.

 


Cooking Instruction:
1. Rinse Pork Ribs.

2. Pour 10 bowls of water (3 litres) to boil, then put in Bak Kut Teh Herbs. Using medium temperature to cook for 1/2 hours. Low heat of temperature cook other 2 hours.
3. Add pepper for ready serve.

Note: After finish cook Bak Kut Teh, just put black bean sauce, bean sauce, oyster sauce and salt glutamate powder.

RM19.90

辣椒酱

只要来到南洋,香辣的灵魂无处不在,华人的家乡菜也不得不经辣椒洗礼——厨房灶脚自备一樽家制的辣酱,唇齿间强调自家风味,再以石磨亲手磨成浆汁,是颇为自傲的事。红艳辣椒衬以蒜米粒,辣气伴着蒜香,是一种温暖的刺激,把旧南洋的记忆全都唤醒了。

 

Sos Cili 

Malaya, where people from all over the world journey to find the essence of spice, and in particular – Chili. Most local dishes are often baptized with chili. Often homemade, Chinese families will always have a glass of chili sauce in their kitchens, which are made by converting chilies into juice that’s rich in both taste and texture. Older Chinese folks are very proud of the chili sauce they make, each with their own distinct preference. Mix fresh red chili with garlic paste and you’ll get a spicy, strong smell which stimulates warmth in the stomach. It can also be a powerful trigger to help people recall lost memories.

RM11.90