Day 6 + Day 7

The prima donna:

Since Kent was busy for his clinical case presentation, so I was held responsible to update Day 6 & 7 food.

You would not believe this. I would normally cook on weekends no matter how busy I was BUT after I placed the tiffin order from Aunty Mandy, I transformed myself into a sloth. Cooking seems to be something unnecessary. WAE? Aunty does cook nutritious food. Prior the ''subscription'', I would be like eating crap during the weekdays. And now, I am well fed on every single day, except on Friday. So things go topsy-turvy. I would now eat crap on Friday and I would FORCE myself to look for lame excuses to avoid cooking on Friday. (So, I paid the retribution last Friday. I got food poisoning AGAIN like after three weeks time. Facepalm.)

DAY 6

I <3 FISH

Yeah, fried fish cooked in bean sauce was the main dish on Saturday. Describe its taste -- typical home-cooked taste. And I was really happy for getting the fish tail part. The sauce was a little salty tho' and the fish seemed to be over-fried. Nevertheless, it was a good dish.

I HEART BROCCOLI

The second dish was stir fried mixed vegetables. Simple and nice. Aunty may consider making it a little stickier by adding a little more corn flour, perhaps.

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THE SURPRISE OF THE NIGHT

The moment I opened the tiffin carrier, I smelled something like otak-otak. And the dish turned out to be ROLLED CHICKEN SATAY wrapped in pandan leaves. I swear that this tasted so nice. As the saying goes, save the best for last. I was reluctant to eat them up as they were too unbelievably scrumptious.






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DAY 7

 So, the main dish for Sunday was soy-sauce chicken with sliced ginger. The taste was not bad. However, I personally feel that the taste of ginger should be enhanced a little more.

Cabbage with Chinese vermicelli. Salty. And the proportion was large. IF it was to be eaten individually, it tasted not bad.

The third dish was the saltiest among the three. Steamed egg with minced pork. So the food theme for Sunday is SALTY. Sad to say I could not finish eating them all up in a shot. And I could not help myself but to chug lots of water. Just not my taste.
















"Report" done! Thanks for reading. ☃☃

Actually, it's Day 5 already. So, we start from Day 5.

Kent's Opinion.

It's actually Day 5 of the catering already. We actually started on a special day of mine. Obviously, people who knows me well knows how special it is. Okay, let's continue on the food.

I don't know whether how to describe this. But apparently, the portion should be greater than Hui Ting's portion because it's actually a portion for two in my set of tiffin (me and my roommate shared the same tiffin). So, these are all the dishes today.

It's actually more or less like a Pandora's Box because we totally are clueless and have no idea what can be seen in our tiffin before the official opening of the tiffin.

As you can see, i actually, opened it with my roommate. The moment we actually saw that big "tau kua", i totally laughed horribly, knowing that Hui Ting is going to shout. Not very soon, the inevitable came, she called me to complain about that dish. She really hate bean curd a lot because well, certain people really do get that smell, probably because it is fermented. But, well, i actually think that the dish today is quite fair.

(HT : YUP! I really ＳＨＯＵＴＥＤ when I opened that so-called Pandora Box! Not forgetting the jumping up and down part.)

The "Tau Kua" or Bean Curd

I actually think that the Bean Curd is delicious, probably because of the simmer of the Thai Chili Sauce together with a nicely fried snack. I called that snack, but it's actually very high in protein isn't it? But, it's fermented, I particularly like tempe (well, that's another version of food, i should tell you that another time, not now though). Pretty sure the Thai Chili complements the Fried Bean Curd. Except that Hui Ting doesn't like it very well. (HT : I don't like it at all! But I wouldn't deny that the sauce tasted nice.)

Taugeh with Fish Cakes

Taugeh, in English are called Bean Sprouts, i remember. Actually, i pretty hate Taugeh but this person actually deserve a lot of compliment for being able to cook it well. I remember my grandma told me that Bean Sprouts are really difficult to fry mainly because undercook will cause a "ulam-y" taste, it taste raw. Overcooking it will make the bean sprout really soft and yellowish. Apparently, non of the above are actually of what i taste, i called it a "Goldilocks Phenomenon", where the Bean Sprouts are just nice!

Salted Chicken in Aluminium Foil

I actually don't know what this dish is called, maybe we should call our expert, Hui Ting to explain this. Pretty sure i actually think that it is like that wedding chicken, i mean in chinese wedding ceremony, there is one kind of chicken that are cook with Herbs, this without though, i think this somewhat is salted. I'm not really into this kind of brine chicken, though. (HT : This dish is called 盐焗鸡Yan-ju-ji, the quite famous Ipoh delicacy. BTW, you got the drumstick, man! *envious* In a aluminum-foil-shell, this dish tasted not bad. However, the chicken was too little. :( )

As of today, well, it's actually moderate experience. Anyway, no offense and Peace Out. xD Kent xD

Welcoming Note 楼主致词

Kent :

Malaysian, we've always been able to find what we love to eat. Nostalgic moments always come across our mind, since we are small, until we're adults. We cannot deny that Malaysia has some of its exclusive dishes that never will fail to satisfy our taste buds. We are still young and that part of experiencing youth sometimes is about expressing ourselves. Studying in Kelantan includes one challenge which is the tailoring of perfect food dishes. Of course, since both of us are from Northern Region of Malaysia, we'd want to find nice food.

This blog is shared together with Hui Ting, who obviously called herself (Ht ununu, which i have no idea why she called herself that), we loved to travel around while we are studying, obviously food constructs the happiness that we should share with others. Also, i'll be writing in English, since she prefers to write in Chinese. The point is, our opinion won't be exactly the same, we differs in opinion of the same dishes of food.

As the title says, Tiffin Hunters, we tend to find food and fill em' up with food, which totally makes sense in this Recycling age. Just to take note that, we are actually catering food in Kelantan, which utilizes tiffin carriers, which of course is a little bit more convenient for our study period. So, for everyone out there, if you are able to get yourself a tiffin carriers, please do so. I pretty much appreciate your help towards a better Mother Nature as well.

Watch as we journey across borders to find food that will make your saliva drool. Not forgetting to mention, we do have our own opinion, but please do voice out yours as well. ^^

Silence means delicious.

HT Ununu :

人在他乡为异客。来自北方的我们,展开了一段在吉兰丹为期五年的求学游子生涯。混水摸鱼整整两年多,可以说我们已差不多品尝完道地各式各样好吃抑或是不好吃的食物。终于（我是说皇天不负有心人），我们找到了一主晚餐伙食，一主属于我们北方人口味的伙食。（我这挑食女王还真的不得不承认Mandy姐厨艺一流。）

你或许不认同我以北方人,南方人,东海岸人,东马人来归类马来西亚人民对食物的口味。你可能会说我们是Homo sapiens，味蕾都是一样的。可你千万别忘了，生长环境在我们对于食物味道的接受度扮演了重大的角色。

记得三年前，在茨厂街点了laksa，端上桌的竟是家乡的大板面 ；卤面则是咖哩面。前年到古晋游玩时，方知道他们吃的laksa有点像咖哩面。他们的kolok面虽说做法与云吞面做法相似，味道却是天渊之别。面·面，傻傻分不清楚。再来，去了怡保，才知道他们街上到处都是粉粉粉。听说，河粉是他们的最爱。而我，出街吃东西一定要有饭饭饭。我这饭桶的称号，可不是浪得虚名。

说句实在的，来到吉兰丹读书，我很不习惯！怎么说？食物的口味很不一样啊！吉兰丹居民以巫裔为主。食物，当然也是马来食物居多。我们不提华人食物好不？要吃中餐，either是要自己下厨or 驾车到市中心吃。虽说自己厨艺见得人，不过若要每天下厨，这会让我的生活很miserable。第一，我没有冰箱来储存一个礼拜的材料。（不是我吝啬不买，而是宿舍电流负荷不到。我当然也不能自私到让宿舍每天都跳电。）第二，身为一名大三生，我的生活除了忙，还是忙。

废话不多说。建豪、仁康和我，在子瑜的介绍下，跟Mandy姐开始“订饭”。在订了五天的饭后，建豪兴致勃勃地向我提出了要开始把我们“寻宝”的日记摘录在我们合作的部落格里。所以，希望我们的合作部落格会获得朋友们的喜欢。

惠婷，在此停笔。

P/s : Pardon me for not writing in English. Simply not my preference.

The incorrigible glutton.