Monday, April 14, 2008

CHENG BENG DINNER @ BLUE SPLENDOUR, WISMA SANYANG, SIBU

Steamed Huat Kueh

Cheng Beng or Qing Ming is the Chinese All Souls' Day, when on this day one pay reverence to the ones that had gone before by bringing offerings to the cemetery. This RM300 a table dinner was organized by the Chiang Chuan Association of Sibu. The dishes served can be described as old school 'cos it's the standard classic dishes featured in any wedding dinners (chiak chew) of days of yore.

Roast Pig From The Offering

The dishes shown are in the order that they were being served; starting with the steamed fluffy rice cake - each table had a lump of the cake, which were used as part of the communal offering. Next was parts of the whole roast pig.

Hors 'Dourves

The above dish is something different which I had seen sometime ago... it's the dish that eluded me at the Star Joy Restaurant. It's the dumplings (variation on a theme: fried and steamed) and the fried Mantau (buns) that made something so simple that stood out of the crowd. The fish paste topping on the buns tasted like little finger-pizzas.

Shark's Fin Soup

Deep-Fried Chicken

Braised Abalone Clams With Brocolli

Deep Fried Sea Bass Steak

Braised Goat's Meat From The Offering

Loh Ark (Braised Duck)

Tau Cheo Minced Pork Stuffed Yam Patty

The rest of the food are standard fare until the fried Yam Patty Cake arrived. It's a sort of substitute for the usual crispy red beans pancake. The compressed Yam (taro) is sweet, a bit like O-Nee, and the Yang side of it is the salty Tau Cheo (fermented beans) minced pork; it has a feel like the meat came out of a can - those imported from China.

The Stuffing of the Yam Cake


This second last dish brought back memories of my surrogate grandma bringing me to one of those birthday dinner, and she would whip out a big handkerchief to ta-bao the dumplings him... ah, those were the days!

The last dish was pamelo (grapefruit) with pineapple. it was a DIY sort of thing 'cos the the pamelo was halved with its skin peeled off, and one had to worked one's way through the white membrane before consuming; the price you pay for cheap food.

Sio Bee (Wonton Skin Dumplings)

Small town antics never ceases to amaze... some people brought their litigation to the graveyard, literally, which involves the Teo•Chew, by plastering their dirty laundry at the cemetery's pavilion for all to see. Their ancestors will turn over their graves. (Psst! It involved your Huang-Choo-Chin, I believe, LPPL!)

5 comments:

fred said...

one question.

what type of vinegar that they put in the shark's fin soup. I know it was the black vinegar, but the one I bought does not have the same taste. is there a specific brand or they restaurant use their own mix.

cheers

Kong-Kay said...

did you buy ang moh's balsamic vinegar? there's a sweet chinese type and the normal. in kuching there isn't a variety of choices so you can't go very wrong when choosing.

fred said...

nope. i bought the one made in china. in the local Chinese shop. so for those soup, the sweet variety or the normal one?

Kong-Kay said...

normal. i think the common one is a red label with some sort of vertical stripes. i don't have one right now, so i can verify.

fred said...

i take note on that. Thanks.

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