A 35 year old family recipe perfected over the years
The process of making these slices of yumminess can be very time consuming and bigger companies are able to utilise machinery to help cut down on production time. And then there are the small handmade businesses that use a family recipe they've perfected over the years much like Roastdfunkd's range of premium bakwa. Headed up by Kenneth, a fifth generation Klang native from Malaysia, he and his family have tirelessly tested and perfected their family recipe over the past 35 years. Kenneth is multi-talented - having a professional background in finance, he is also an exhibiting Sydney artist on top of being a foodie, passionately making his range of meat products including nuclear char siew, slow roasted crackling pork belly and of course his range of bakwa.
For those that have already devoured Roastdfunkd's bakwa, you may have noticed each pack is individually handwritten on by Kenneth with the flavour. Next time you order a pack, have a look at his writing we think it's art in itself (testament to his artistic side) - we'd love to make his writing into a font if we could!
The bakwa is also double vacuum packed and only made to order so that the bakwa reaches you as fresh as possible. Best served with your favourite cold beverage and perfectly paired with our range here.
Eat by itself or add to your favourite dish
Though it's traditionally consumed by itself straight from the box/pack there's no reason why you can't use it as an ingredient in your favourite dish. As bakwa is both sweet and salty in taste (and now comes in different flavours and meats) you can use it both in sweet and savoury recipies - the possibilities are endless:
We've seen some amazing creations from food bloggers around the world embracing this snack and using it as an ingredient. As bakwa is becoming more and more well known around the world, we're loving seeing this popular Chinese New Year snack consumed not just once a year but at any time someone wants to.
Great as a gift
Thought these moorish morsels of smokey meat are traditionally devoured during Chinese New Year? Well we feel that if you love to eat something, you needn't wait for a particular time of year to eat it! Sharing is caring, so if you have a loved one that is a bit of a 'meat-o-saur', foodie and/or Malaysian food lover then we think these are definitely gift worthy. Let us know if you're purchasing this as a gift for someone and we can write a special message on a gift card for you when you place an order (no extra cost for this).
IMPORTANT NOTE: It's important to have a well balanced diet - consume things in moderation.
Check out which bakwa items we have available here.
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If you're looking for a different type of gift for a loved one or other gifts to add to your gift parcel, check out gift boxes here.
Tea has great health benefits with green tea touted as being the most healthy out of all the teas - no wonder the Japanese have the longest long life span in the world! Here's some of the great things about tea:
Discover the different types of tea
Caffeinated tea includes green, oolong and black tea varieties - these are all made from the same plant (camellia senensis) - that's right you read that right - even though these all have different flavours and aromas they are from the same plant! They are different because of the level of oxidisation they go through - how each type is processed. As soon as the leaves are plucked oxidisation starts. Green tea is mostly unoxidised, oolong is partially and black tea is fully oxidised.
And then there's herbal teas. These differ to caffeinated ones, in that they are made from different plants and made from the leaves, roots, flowers, seeds and/or other components of the plant eg. peppermint tea is made from leaves of the mint plant. In Chinese culture, herbal teas are used for their medicinal and health benefits - some more well known to make you feel better rather than tasting nice - put your hands up if you grew up not liking 'fu cha' (not the brick tea but loosely translated as bitter tea - the awful bitter tasting herbal tea that mums fed their children to make them feel better).
Personally I enjoy a cup every morning. My child health nurse said to me when I became a first time mum to do something for myself every day. It's one of the best pieces of advice someone has given me to look after myself. It's my daily ritual - enjoy my favourite 'cuppa' in my favourite cup (I actually collect beautiful tea cups). In addition, whenever I have a headache, the first thing I do is sip a cup of hot tea and it makes it go away - no joke! Generally I have a cup of either English Breakfast or green tea.
There are so many varieties around and it can be confusing to choose one. We breakdown some of the popular and well known ones below.
Discover the range of amazing Chinese herbal and black teas we have available today:
Not a tea drinker, no sweat, we got you covered if you're a coffee lover instead! Read our article on what makes Malaysian coffee so unique and so good!
IMPORTANT NOTE: As with everything, consume things in moderation. Though tea in general has great benefits if you have too much of it, it can cause negative side effects such as digestive issues and disrupted sleep.
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Dates stamped/marked on food packaging indicates how long that product can be kept before it starts to deteriorate or becomes unsafe to consume - essentially the shelf life. NSW food authority rules say that anything with a shelf life less than 2 years must have dates marked on the packaging. The difference between each type of date marking is below:
Best before: Items marked with a best before can still legally be sold after the date marked as long as it is unopened, isn't damaged or deteriorated and has been stored properly. The date means that the product may just lose some of its quality after this date.
Use by/expiry: Essentially these two terms mean the same thing but different companies use either term. These dates are the most important to take into account before consuming the product. It's the date which you SHOULD NOT consume the item even if it smells and/or looks ok. It must be eaten by that date or throw it away.
If it's a date with just the year and month: This is probably the most confusing out of the date markings. If you see a date with just the year and month, it means you must consume by the last day of that month if it has a use by/expiry date; or is best consumed by the last day of that month if it has a best before date. Eg. 'Expiry: 2022 May' or '2022.5' means you must consume by 31 May 2022. You'll find in general our Japanese products have this type of date marking.
TOP TIP: Often stores and supermarkets mark down items that are nearing their best before and expiry dates. If you're a bargain hunter like we are or have a budget to stick to, look out for items with BEST BEFORE dates that are marked down. You get to snap up your favourite item at a discounted price or why not try something new - you never know, it may just become your new favourite food! Check out our specials page - we have new items added all the time.
At Just Go Shop, we like to look after our loyal customers and also don't like food to go to waste. We like to randomly add in items that are nearing their best before dates into parcels - you never know, you may just find a surprise in your next parcel!*
IMPORTANT NOTE - It is up to you to check the dates on the package before opening the item. Even if it is before the date marked, if it looks, feels or smells off please do not consume it.
*These will be placed at random and at our own discretion.
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Makes up to 100 bite sized tarts depending on the size of each tart.
Ingredients for pastry:
Filling:
TOP TIP: Too much ghee will cause the pastry to crumble easily so bear this in mind.
Method:
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Check out our Foodie Blog for other great recipes and foodie related topics!
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RECIPE
Ingredients:
Sauce Ingredients:
Makes 4-5 servings.
Method:
Notes:
👉 Make this super yummy Sarawakian dish with your favourite noodles. Here we've used crispy egg noodles and also with kway teow (hor fun). Enjoy!
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Other great articles:
]]>HISTORY OF MALAYSIAN COFFEE
If it's one image that is synonymous with Malaysia's historical coffee culture, it's definitely the scene of locals sitting at marbled tables under ceiling fans - so iconic and deeply ingrained in Malaysia's history.
Malaysians pronounce the word coffee as 'kopi' (as you would pronounce the word 'copy') and 'kopi tiam' means coffee shop ('tiam' is the Hokkien word for 'shop'). Liberica beans are the most commonly used in kopi which is suited to grow in the Malaysian geography (low altitude) vs Arabica which needs a high altitude to thrive. Liberica beans have quite a bitter taste and is considered a less superior bean to the Arabica due to its acidity however we would say Malaysians have perfected getting the best out this lesser known bean and created a roast unlike any other.
Soon the kopi tiams popped up on nearly every street corner around the cities and became THE place to be seen socially and kopi culture came into the mainstream in Malaysia.
WHAT MAKES IT SO DIFFERENT
Most coffees are roasted with sugar, whereas Malaysian coffee is roasted with butter and sugar, giving it a caramelised finish thus reducing the bitter aftertaste. Malaysian coffee is roasted twice - the only country to do so in the world. The result you get is a tad burnt and slightly bitter taste and an intense aroma. Traditionally, coffee is brewed whilst kopi is made by pouring boiling water on ground coffee through a cloth filter and is generally mixed with sweetened condensed milk.
BLACK COFFEE - SUGAR OR NO SUGAR
If you want black coffee, it's called kopi-o ('o' meaning 'black' in Hokkien) but be aware that when ordering this it still comes with sugar. If you want a black coffee with NO sugar, then ask for kopi-o kosong ('kosong' meaning 'nothing' in Hokkien).
👉The aroma from the Ah Huat Kopi-O (with sugar) is something to be experienced!
WHAT'S SO GOOD ABOUT IPOH WHITE COFFEE
White coffee in Malaysia is said to have originated in Ipoh where Chinese inhabitants introduced 'white coffee' - adding sweetened condensed milk as the bitter black coffee was not to their taste. When talking about Ipoh white coffee, the 'white' part isn't due to the colour of the coffee (in the traditional sense), rather the way it has been roasted - baked at a low temperature, grounded into a powder and then blended with creamer and sugar. To note, Ipoh coffee is roasted with only margarine (and no sugar) as opposed to the traditional Malaysian kopi that is roasted with both butter and sugar. Because there's no sugar used during roasting it gives the coffee beans a lighter colour and hence why it's called 'white coffee'. Ipohites are known for their discerning taste in both food and coffee and are very proud to have developed this famous 'white coffee' blend. Ipoh white coffee has a smooth, rich coffee taste and aroma. Lonely Planet has also rated Ipoh as one of the top three Asian destinations for coffee - enough said!
HAVE YOUR OWN TRADITIONAL KOPI-TIAM EXPERIENCE AT HOME
COFFEE TERMS TO USE WHEN ORDERING MALAYSIAN KOPI
RECIPE
Utensils:
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Pre-heat the oven to 175 degrees Celsius.
Step 1
Ingredients:
Method:
Step 2
Ingredients:
Method:
👉 Just look at the inside of this light and fluffy chiffon cake. We love the beautiful green colour from the pandan powder!
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*This recipe has been kindly shared with permission from our awesome customer which will remain anonymous for privacy.
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A MUST VISIT DESTINATION - ADD IT TO YOUR BUCKET LIST
Sarawak is a state on the island of Borneo in Malaysia with a population of about 2.6 million. It's where 27 different ethnic groups call this beautiful part of Malaysia home^. In fact, the Gunung Mulu National Park is a UNESCO world heritage listed area and exploring their gigantic caves is one of those things that should be on everyone's bucket list.
What's more, Sarawak is actually on Bindi Irwin's (from Australia Zoo) bucket list - remembering her dad's stories about his encounters with Borneo's wild orangutans has meant she keeps a keen interest in their conservation^.
SARAWAK'S SIGNATURE DISHES
Its two signature dishes are Sarawak Laksa and Kolo Mee.
If you love your laksa then Sarawak laksa is on a whole other level and has been dubbed, 'the king of all laksas'. Even Anthony Bourdain dubbed Sarawak Laksa as 'breakfast of the gods'. So what's so good about it? People say that it's the balance of ingredients that makes Sarawak laksa the best - not easily imitated and many have tried (and failed)! It could also be attributed to the ingredients grown in Sarawak that makes the taste so good and unrivalled by others (see below on 'terroir' to see what we mean).
Now for kolo mee - a dish you can easily find anywhere in Malaysia (especially in the hawker stalls) and eaten at any time of the day! This dry noodle dish (no soup) is made with egg noodle, is tossed in a dark sauce and topped with char siu (barbequed pork) and pork mince. This dish originated in Sarawak so naturally it's where you'd find some of the best kolo mee dishes Malaysia has to offer. Hint hint, it's the noodle you use that can make all the difference! As we discover below, Sarawak region is 'terroir' so the food's taste is best enhanced by other food/ingredients from the same region.
WHAT DOES SARAWAK PEPPER HAVE IN COMMON WITH WINE
In the culinary world, Sarawak pepper is often deemed the best in the world and more than 95% of Malaysian exported pepper is from Sarawak. It has a very distinct flavour and aroma which can be attributed to a potent combination of the region's hilly slopes, unique soil composition and Malaysia's tropical climate. Now what does this pepper have in common with wine? A common term in wine speak is 'terroir' - which 'refers to all of the natural conditions that make a specific place unique'. It's all these natural factors that work together to make something (wine, food) taste the way it does - it's how one wine's vintage can be better than another year's. In food, terroir, means you get the best enhancement of flavour out of a dish/ingredient by pairing it with other food/ingredients from the same region.
Malaysia is a country full of multi-culturalism. It has some of the most beautiful places in the world that boasts multiple 'must visit' food regions - Sarawak being one of them. It's no wonder that Sarawak food is one of Just Go Shop's most popular food ranges. It is certainly one of the places we plan on visiting when international travel is safe to do so. If you're wanting to discover a truly unforgettable destination that's off the beaten track then Sarawak is a must try - but do it before everyone else cottons on!
*This post is in no way sponsored - we're just spreading the word about Malaysian cuisine with a goal to putting it on the international culinary world map!
Below is just a snapshot of our Sarawak food range. You can browse our range here.
Blue Butterfly Pea has also been used as a natural food colourant for centuries and is actively embraced by chefs and foodies around the world not just for it's amazing natural benefits but for its ability to tint a dish blue - think blue coloured rice, blue coloured Chinese desserts, blue coloured popsicles, blue coloured lamingtons, blue coloured bread, blue pasta (a great alternative to the squid ink) - the possibilities are endless! We have it on good authority that award winning dishes have included the use of Blue Butterfly Pea to make an aesthetically creative looking dish.
As for the taste, it's not very pronounced but has a slight earthy taste similar to green tea. And here's a fun tip, add lemon to the tea not just to add taste to the tea but to see how it changes the the colour of the tea also (hint - your kids will love to see it)!
If you're not completely convinced, may we also mention that Chris Hemsworth's health and fitness company, Centr also uses the Butterfly Pea Powder/Butterfly Pea Tea. With input from My Blue Tea, Palisa Anderson developed a recipe to detox and get their team and clients into shape - a colourful, colour changing superfood that can also aid weight loss - what's not to love!
*This is not a sponsored post however we do supply My Blue Tea's Butterfly Pea Powder and Tea. Images are from My Blue Tea's website.
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This is a Hong Kong yum cha staple called 'jin deui' in Cantonese. It can be found in most Chinese bakeries and boasts a crunchy yet chewy texture. Traditionally it is made during Chinese New Year and can also be made for celebratory occasions. Below is our Grandma Wong's recipe which is a family favourite - we like to eat ours plain but you will find many come with a sweet filling like lotus paste or red bean paste but if you're feeling experimental, why not try a sweet filling of your own choice and start a tradition/family favourite of your own!
Want to learn how to pronounce 'jin deui' in Cantonese - listen here!
Ingredients
3.5 cups of glutinous rice flour
1/2 cup of white sugar
1 cup of boiling water
Pinch of baking powder
2-3 drops of vegetable oil
White sesame seeds
Peanut oil or vegetable oil (we recommend peanut oil for the best result!)
Method
1. In a small bowl, mix the boiling water and sugar and set aside. In a separate large clean and dry bowl, mix the glutinous rice flour and baking powder (we recommend doing this with your hands). Go back to the sugar water and stir some more to dissolve the sugar completely and let it cool down to a warm-lukewarm temperature (warm enough so that you can handle with your hands).
2. Make a well in the flour mixture and pour a little of the sugar water - mix your with your hands to slowly combine and build the dough. Continue adding a small amount of sugar water and mixing through with your hands until all the sugar water is used. Knead this dough with the bottom of your palm like you would with bread dough. If there's still some dry flour not sticking together with the dough then add a little bit more of boiling water (needs to be boiling water so wait until it's cooled a little before mixing with your hands again). When the dough is all sticking together and soft, place the dough on a clean bench, add 2-3 drops of vegetable oil and knead. When it becomes a moist play dough like consistency then it's ready.
3. Separate the dough into 8 portions - each portion should fit nicely into your palm like above. Roll each portion in your palms into a ball. Sprinkle a layer of white sesame seeds onto a large plate and roll each ball over the seeds to cover the whole outer layer.
4. Pour peanut or vegetable oil into a large flat based wok (about 1/2 of the height of the wok or enough to cover the sesame balls) and heat oil over a LOW heat (do not have it high at first as you will not get a puffy doughnut!). When the heat feels warm but not hot (approx. 3-5 mins but depends on your wok), gently drop the sesame balls in one at a time - max 4 at a time to fry. The oil should be gently bubbling and still on a low heat - not spitting and going crazy. See below video to show you the gentle simmering heat.
5. After a couple minutes turn them over and keep turning every now and then to avoid them burning on the bottom side. Then after a couple minutes, using a ladle (a Chinese style one with holes is best) and long wooden chopsticks, press down on each doughnut a couple times - hold for a couple seconds and let go - this helps the doughnut to expand and cook evenly through the oil.
6. Then turn the heat up (med-high), turn the balls over and press down like before - repeat this a few times to help the balls puff up. Continue doing this until the doughnuts float and become a beautiful golden colour. Transfer to a plate with a paper towel on it and fry the rest of the batch. See below's video to see what we mean about the golden colour.
Best scoffed down once they're cool enough - see if you can stop at one. Enjoy!
Makes about 8 doughnut balls.
TOP TIP - keep the oil and reuse it to cook with - it'll bring out a great depth of flavour to your dishes and nothing will go to waste!
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The signature sauce consists of a chilli and tomato base which is a gravy like texture and has a sweet, spicy and tangy taste to it. Traditionally the dish is made with mud crab, but generally you can use any fresh quality crab you can find. This dish is best eaten with your hands to get the best tasting experience - we recommend wearing a bib of some sort as it can get messy with that finger licking sauce and is also best accompanied with 'mantou' (a traditional bun) that you can mop up all the delicious sauce with!
In the first of our AYAM™ recipe blog series*, we present to you a super easy and tasty recipe that you can make at home that will take you back to your memories of Singapore!
INGREDIENTS:
• Clean the crab and chop into small pieces.
• Heat pan and add chilli crab sauce, tomato sauce and water. Stir for a while.
• Add crab and stir-fry for a few minutes.
• Cover and simmer, stirring once or twice, until the crab is cooked.
• Add the beaten-egg into the pan and continue to stir-fry for a while and turn off heat.
• Garnish with chopped coriander leaves.
*Video and recipe are supplied courtesy of AYAM™. All other copy in this blog and website are the copyright of Just Go Shop.
AYAM™ has kindly given us permission to share their quick and easy recipes so that you can make authentic Asian dishes at home.
It's a brand instantly recognisable around the world including non-Asian countries such as ours in Australia. All AYAM™ products have no added MSG, artificial colours and flavours and contain no preservatives which is even better for our healthy selves! We hope you enjoy the series and the yummy food that you get to taste along the way! #mamakstyle
*Please note that this is NOT a paid partnership with the brand.
]]>Chicken
Method:
Thoroughly wash your chicken and the chicken carcasses. Pat the whole chicken dry and rub salt all over the chicken to ensure it is super clean and to give it a bit of seasoning. Rinse the salt off – no need to pat dry again. Once ready, put enough water in the pot to cover the chicken and bring to the boil. Make sure to turn the chicken around every 5 mins. Add some salt to taste. When the chicken starts to float and there’s a good layer of fat built at the top, it’s generally done. Scoop out about half a rice bowl of fat from the top and put aside for the rice below (this is our secret to super tasty rice). Once done, turn off the stove and leave the lid on to let it slowly cool down. When ready for serving, remove the chicken and reheat the soup to serve at the same time.
Rice
Method:
Wash the rice by thoroughly swirling the rice with your hands to release any impurities – drain the water and repeat this up to 7/8 times until the water starts to go clear. Once all drained, leave it for at least 10 to 15 mins to sit in the bowl.
Heat a wok over low-medium heat (don’t have it too high) with the cooking oil. When the oil comes to temperature, put in the garlic and ginger and fry until the garlic turns light brown and it becomes quite fragrant. Put all the rice in and fry for a couple minutes, continually stirring.
Put the cooked rice above, pandan leaves and chicken stock in the rice cooker and fill the rice cooker with the chicken soup (made above) to the first line on your index finger (this is THE BEST tip on making fluffy rice). Every now and then quickly open the cooker and stir the rice for even absorption of the soup (this will make the rice super tasty). Once cooked, keep it warm in the rice cooker before serving.
Chilli Sauce
Method:
Fry the garlic and shallots over a low-medium heat until golden brown. Switch off the heat and put the rest of the ingredients (including the cooked oil) into a blender and blend it into a fine paste. Add sugar and salt accordingly to your taste.
Black Sauce
Method:
Fry the garlic or shallot onions over a low-medium heat until golden brown. Once golden brown, add water. Then add soy sauce, thick caramel sauce and oyster sauce. Add sugar and make sure it melts. Cook slowly and stirring continually until it becomes a thick honey-like consistency. Should taste more towards sweet than salty and should be quite fragrant.
Time To Serve!
Once all the above is done, cut the chicken up and lay out on a plate – garnish with the coriander if you like (grandma doesn't really like) and lay the cucumber out around the edge of the plate, on a separate plate or under your chicken. Serve the sauces beside the plate of chicken. Serve a bowl of rice and soup for each guest. Dive in!
Top Tip 👉
Use left overs for a beautiful chicken noodle soup – two meals in one!
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