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LAO ZHANG JI 老張記 ~ 回味乡土情怀 Recall the taste of Homeland
LAO ZHANG JI 老張記 ~ 回味乡土情怀 Recall the taste of Homeland
LAO ZHANG JI 老張記 ~ 回味乡土情怀 Recall the taste of Homeland

 

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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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.

RM16.90

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.

RM7.90