Made in Thailand – The Sequel

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It has finally happened. The long awaited sequel to ‘Made in Thailand’ is here. The 90s adventure will continue in February. Get ready for a trip back to 90s Thailand.

www.puiyinwlpublishing.com

Christmas ‘Tong Yuen’ 2018

Christmas is here, and for the Chinese a few days before Christmas Day, it’s Happy Solstice Day. During this time, many Chinese around the world would make rice balls, also known as tong yuen or tang yuan (in Chinese). You could say it’s like Thanksgiving for the Chinese people, an important tradition. The rice balls are made out of glutinous rice flour in the form of play dough, and they are made into many small round balls. Amongst the many small rice balls, a very few large ones are made where some of them have fillings in it such as crushed peanuts, black sesame and red beans. I’ve never been a fan of the ones with fillings. I’ve always preferred my rice balls plain and simple. Colourings are also added to make the rice balls look bright and colourful. Rice balls are always made with close friends and families together as it symbolizes the importance of closeness and bonding.

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Some Chinese are very peculiar about the ’roundness’ of the rice balls. They believe that the more ‘perfectly’ round the rice balls are, the stronger the closeness and bonding there is. Just like with my mother, she would always inspect the ’roundness’ of my rice balls. And if any of the rice balls are not as round as it should be, she would sigh loudly and re-rolled them until they were perfect to her, even if it meant re-rolling every single (200 plus) rice balls.

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rice ball 2013 caterp.

Afterwards, the rice balls are boiled twice in boiling water. The first round is to give them a wash. And in the second and final round, rock sugars, ginger and pandan leaves (pandanus amaryllifolius) are added into the water to give it its final flavour. When it’s done, share and serve the rice balls in  small bowls. Those are the ingredients I would add to the ‘soup’ base, but there are also other flavourings used such as brown sugar or rice wine.

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I’ve written a couple of posts on Chinese rice balls which you can check out or even learn to make.

How to make Chinese Rice Balls

Chinese New Year 2014

The Story of Nian

Chinese Rice Balls

Happy Solstice Day!!!

Photo credits to Suzanne Yeang, Chloe Wong, Irene Soo, Lydiana ‘Wewe’ Siti and Phen.

Thank you for the reviews for ‘Made in Thailand’ so far.

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“Enjoyed every page. Fantastic. Would read it again and honestly I couldn’t put it down !!!” – Kamonchanok, Bangkok, Thailand

“Brilliant. Well worth reading. What an absolute, magnificent read !” – Toni, London, UK

“I enjoyed this book so much I bought it for my friend who loves Thailand. She loved it and enjoyed reading it just as much.” – Neil, London, UK

“This reminded me of my childhood. Loved every page. I felt like wanting to be that person who sat next to you on the first day when you just moved to Patana.” – Rose, London, UK

11. THE POSITIVITY PROJECT – TAKE THE 21-DAY GRATITUDE CHALLENGE (DAY 4)

Record one thing you’re grateful for (flatmates with the same shoe size, a FaceTime chat with your mum, that free coffee in Pret – it’s all relative) each day for three weeks. Research says it can improve your mood, sleep and energy.

DAY 4 – Made in Thailand Sequel

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Once again, I would like to thank those who have purchased and supported Made in Thailand, and because of how well it is doing, I have decided to bring out a sequel, where the autobiography will have a broader focus on my life in 90’s Bangkok and much more. It is already in the works alongside the sequel to Who We Were. The sequel to Made in Thailand would not have come to plan if it wasn’t for the supportive bloggers, readers and fans. I thank you all, and hope that we can make the sequel an even better success.  

Inspirational Excerpt from ‘Made in Thailand’

My father, the most inspirational figure in my life.

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“…my father might be strict, but at the end of the day he wanted me to have the best quality education and be the very best that I could be. He wanted me to have the opportunity to further my studies in the international field and have broader choices when it came to my career. He wanted to prove that an Asian could be just as successful as anyone else in the international field.”

A Penang Story – Part 1

So it all began with this photo I saw posted by a friend on Facebook.

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To most of you, this might seem like an ordinary photo. But for me, it’s so much more. It reminds me of my other home, Penang, in Malaysia. The photo is recent, and the location of where it was taken was at a famous shopping mall nearby where I used to live when I was residing in Penang. It was where I used to go almost everyday to have my meals, meet up with friends, and do my shopping. It’s been 11 years since I was last there. When I saw this photo, I immediately became homesick. It sure hit me hard.

There are 13 states and 3 federal territories in Malaysia. But out of them, Penang is the most different state. The people, the community, the lifestyle, the environment, is somehow different from the other states/territories. If you live in one state and then move to Penang, you will automatically feel the difference. A good difference. After being magnetized by the photo, I decided that I wanted to share with you my tour of Penang via my personal thoughts, views, knowledge, and experience, with also the help of some of my Penang friends with the visuals. Instead of presenting everything in one post, I am going to divide them into categories. My tour will include some of my favourite local food where you can’t find ANYWHERE else in the world, famous streets, art, stories and gossips (both local and personal), a haunted hill and war museum, and a history of an Englishman.

Enough said. Let the tour begin.

Malaysia is a multicultural country. There is Malay, Chinese, Indian, Sikh, and Eurasian. Therefore, the food in Malaysia is also multicultural. Some have a combination of Malay and Chinese, while others may have a combination of Chinese and Portuguese. But in the end, no matter how many cultures there are, in food and people, it all comes together as one, Malaysia.

msia24The Penang flag.

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I lived in one of those tall condominiums by the seafront back when I was residing in Penang from the beginning of 2003 till end of that year.

msia6msia20komtar Penang’s iconic tall building.

What I miss the most is the food. Sure, there are Malaysian restaurants around the world. But it is never the same as home. I’ve tried many Malaysian dishes in London (where I am living), and the food never tastes the same. The food isn’t bad either, but it just doesn’t taste like home. It’s not as authentic, even though they say it is. In some restaurants, they even have the names of the food wrong. I don’t know how I’ve survived 11 years of no home food. I’ve even tried cooking some of the dishes, but they just don’t taste the same. I guess I just have to wait for some of my Malaysian friends to come and visit so that they can teach me the authentic way. Below are some of the food that are so authentic that it’s hard to find anywhere else in the world except for home.

msia12Char Kuey Teow, a noodle dish cooked in light and dark soy sauce, with egg and seafood.

msia11Noodle dish with meat or seafood dumplings. Most Malaysians like to have their dishes with iced/hot tea or coffee with milk.

msia22msia8Noodle dish in soup. This is an extremely rare dish to find in any western countries. The closest I’ll ever get to tasting the real deal is a pot noodle version from London Chinatown 😦msia14A typical noodle cafe. msia15A noodle stand.

msia7Not just is this dish rare to find in western countries, but so is the fish. I call this fish the white fish.

msia13When I saw this photo while looking through a friend’s Facebook album, I almost cried. This is my all time favourite Malaysian dessert. It is made out of rice flour and thick coconut milk. It is layered, and I have a way of eating it. I don’t like eating it as it is, or taking a bite off it. There has only been ONE way I would eat it, and that is by layers. I would gently peel off each layer and eat it. I don’t know why. It’s the only way I will eat it. There’s no other way. Every time I see this dessert, I would immediately think of my childhood. msia17Another all time favourite. Biscuit with dried coloured icing on top.

msia16Of course, how can I forget about the rice balls.

My other posts on rice balls:

https://puiyinwl.wordpress.com/tag/how-to-make-chinese-rice-balls/

https://puiyinwl.wordpress.com/2013/01/01/happy-new-year-first-post-of-2013/

https://puiyinwl.wordpress.com/2012/09/20/chinese-rice-balls/

msia1A typical Malaysian breakfast. It is a very simple dish. Bread with butter and sugar spread on top. Bread can be toasted or not, up to you. I prefer it toasted.

msia3Roti Canai, flat bread with spicy sauce.

msia21Traditional prawn curry in deliciously thick sauce. My goodness.

msia23A typical stall selling traditional desserts.

msia10Durians, also known as the smelly fruit to some. Like marmite, either you like it or you don’t. msia5Inside the durian. It does leave a strong odor on your hands afterwards. They are very expensive here in London Chinatown. Crazy expensive.

msia9Chinese buns. It is usually used for celebrations or prayers.

That’s it for the first part. To be continued.

A huge thank you to Irene Soo and Suzanne Yeang for the wonderful photos.