Aunt Nancy and Bill host Lunch

After the cremation, Aunt Nancy and Bill hosted a lunch a KK Taman Midah. We had initially chose MPV Restaurant, having had a good meal there, and it was near Xiao En, but it was closed that day

MPV Restaurant

 KK Taman Midah

We had lunch on the upper floor

 two tables of relatives and friends

 Aunt Nancy and Bill with her sisters and family

 We were the ones who were able to attend the ceremony

 this is December school holidays

 she had just completed her SPM (Malaysian O Levels) and he has completed his PMR

Tiff has done her UPSR last year and looks more and more like her Dad everyday

complimentary soup of the day: lo wong kua tong or old cucumber soup

very delicious and wholesome

 enjoying the free soup

 the dishes we had that day

 kampong chicken infused with herbs

 tong kwa was stuffed in the stomach and the bird was steamed whole

 tofu with minced meat and prawns in sweet sauce, the children loved this

 grees

 for the children's table: pork ribs

 I loved this: pork tendons with chicken feet

close up

my share....so big!!!

 tilapia steamed with crushed ginger

 dessert: water chestnut with egg

Very heavy lunch!!!

Poon Choi 盆菜

Phew!! Now that my China blog has more or less been done with, I can go on to my normal blogs, that I have put on hold!! But that does not mean you are spared from a China overdose! Interspersed among my normal posts will be more china blogs, as I have lots more stuff I need to unload off you unsuspecting guys!!! Have you tried Poon Choy? I haven't...this is my first time. Traditional Chinese 盆菜 Simplified Chinese 盆菜 Literal meaning basin-vegetable
Poon Choi (pronounced: Phùn-tshoi), also known as pun choi or Big Bowl Feast, is a traditional type of dish originating from Hong Kong village cuisine. It may also be found in different parts of Hong Kong. It is served in wooden, porcelain or metal basins. Ingredients Poon Choi includes ingredients such as pork, beef, lamb, chicken, duck, abalone, ginseng, shark fin, fish maw, prawn, crab, dried mushroom, fishballs, squid, dried eel, dried shrimp, pigskin, beancurd and Chinese radish. Poon Choi is special in that it is composed of many layers of different ingredients. It is also eaten layer by layer instead of "stirring everything up", but impatient diners may snatch up the popular daikon radish at the bottom first using shared chopsticks. Traditional Village Poon Choi is served in large metal washing bowls with a perforated metal plate at the bottom to keep food from burning, as it is kept warm on a portable stove as it is being served. Some restaurants or providers change the poon choi and add fresh shrimp and fresh oyster instead of dried ones. This increases the potential risk of contamination by bacteria that causes disease. It has to be cooked thoroughly. Cultural aspect It is often served during religious rituals, festivals, special occasions and wedding banquets in open area of villages. From the 1990s, Poon Choi became popular among urban dwellers and can also be enjoyed at many Cantonese restaurants in the autumn and winter or on special occasions throughout the year. http://en.wikipedia.org/wiki/Poon_choi

Our line dancing group had a poon choy feast on 31 March 2011. Kelly, Janet and Sylvia

It was at KK, Taman Midah

As a prelude to the main dish, we had this "four seasons"

served on a unique box like tray

digging in

so artistically presented

scallops, deep fried pork ball, yam balls..the usual four seasons

close up of the edible art

here comes the main dish...POON CHOI!!!!

the helper will dish out the goodies for us

sorry! I took the this picture after all the top layers have been dished out!

the bottom layer

steaming hot!

this man is helping us to take out the expensive top layers to make sure everyone gets a fair share and no one stirs everything up, because you have eat layer by layer

so that we can have one of each: shitake mushroom, scallops, abalone, prawn, and other costly stuff that I cannot name! picture of the food that cost more than Rm25 each for e.g.

what's left at the bottom: fish maw, pig skin, chicken feet, chicken...

served with rice

glutinuous rice with mushroom and pork

dessert

magic mirror jelly like what we used to make during our domestic science classes in Convent

Kelly brought Johnny Black Label to enjoy

red wine is complimentary from KK restaurant.

Read "Home made Poon Choy" here, for an ide of the ingredients that go into Poon Choy. http://www.gourmetgarden.com.my/2009/01/31/home-made-poon-choy/