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Archive for the ‘kangkong (eng chye/ong choy)’ Category

Another dish that’s unfamiliar to me. Perhaps someone can enlighten me on what the name of the dish means? “Tee- take” is also spelt ‘Titek” (for example in Mrs Lee’s Cookbook).

The recipe consists of a rempah (the ingredients in table form), to which is later added the bamboo shoot and eng chye (Hokkien name for the green vegetable also known in Malay as kangkong, and ong choy in Cantonese; ref: The Singlish Dictionary).

Another clue to what sak luk is in this recipe? The fact that it can be counted, rather than having to be weighed, lends further weight to my suspicion that it might be candlenut/buah keras. The ubiquitous presence of sak luk in so many rempah recipes, with no mention of buah keras seems to indicate this. [NB: See answer on ‘Unfamiliar Ingredients’ page.]

Mesak Tee Take

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