Quay Po Cooks: reviving local dialect cuisines

Showing posts with label reviving local dialect cuisines. Show all posts

Monday, April 18, 2011

I celebrate "YOU" with a “Mother's Day Give Away”

ANNOUNCEMENT OF THE WINNER

Small Kuching - CONGRATULATIONS!!

___________________________________________
Mother's Day is round the corner so I want to take this opportunity to celebrate "YOU" as well. You guys have made my blogging experience so very wonderful! Your comments make each day more interesting for me and give me a sense of accomplishment. It had never crossed my mind that I could have a blog of my own because I afraid to write with my limited English. Furthermore, I did not even dream that someone would spend time reading my posts for I always felt that I thought and wrote would be boring. When I started I told myself, just write from my heart and share my thoughts and if nobody cares about my stories, I can at least share our recipes and surely there will be people out there who loves food and can benefit from it. There is a selfish motive for my blog though, for I knew that I would feel joy from sharing joy.

Along the way, blogging has opened the door for me to meet many new friends far and near. Even though, I have not met all of my blogger friends, I have met and made friendships with many lovely local bloggers, I have made a few good friends from far away whom stay in touch by emails as well. Isn't that amazing? Thank you for all your friendship and I will always value it. This Quay Po's passion is burning high and bright because of your love and support. HUGS to all and Happy Mother's Day in advance.

This cookbook “Reviving Local Dialect Cuisine” by Pan Nyu Yoon is a bilinqual edition. Madam Pang was honoured with the Singapore’s first “Life Long Learning Award” in 2002 and her culinary finesse and creativity has won her a silver medal in the individual category of “The Fifth World Championships of Chinese Cuisine” held in Guangzhou in November 2004. In this cookbook, you will find many handpicked popular authentic recipes of Hokkien, Teochew, Cantonese, Hainanese and Hakka origin. On the first page of each section, there is a short description of each dialect's cultural roots pertaining to their food. I am sure the winner will enjoy this cookbook as much as I did.

A sneak peek in the book:

To participate:
1) You must be my blog or twitter followers, to enter this contest. If you are not and would like to enter for this giveaway, can I bribe you to click on the follow button now? (hahaha, just kidding, the intention of this "Give Away" is not to lure followers but celebrate "YOU".)

2) Leave your comment and tell me the recipe or post that you like the most on my blog and why. (This is for me, I am curious to know)

3) This Giveaway ends 1st May 2011 at 12 midnight Malaysian Time.

4) The Winner will be announced on 2nd May 2011 so please check back on this post on that day to find out if you are the winner.

5) The Winner will be contacted on 3rd May 2011 for postal information and the book will be posted within 3 workings from the date of winner's reply.

Note: Those who post as anonymous, please leave your name and email address, otherwise I have no way of contacting you if you are the winner.

Once again, THANK YOU for being part of my culinary journey and blogging experience.

LOTS OF LOVE,

QUAY PO

A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.