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.
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.
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The term "kueh bangkit" has a negative connotation of being old-fashioned, old-fashioned and outdated biscuits, and with the trendy western cakes taking a back seat, this old-fashioned New Year cookies has been reintroduced by our Master Cheong to an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.
Widely known as the ‘king of fruits’, the Durian is favoured by many for its exotic, unique fragrance. In their effort to preserve this, famous chefs from long ago made sweets from the Durian. The candy was even presented to serve Dr. Sun Yat-sen, the first president of Taiwan, during his visit to Malaya. Today, people still enjoy this delectable taste. As a highly regarded delicacy, it is often presented at traditional Chinese weddings. People have adored the taste of Durian Sticks throughout history, seen as most precious and treasured in scent and taste.
Recipe Bak Kut Teh:
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.
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.
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.