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  so traditional Fuzhou dishes are typically sweet, sour, and mild. Fuzhounese are very particular about their soup, and make use of red vinasse as a seasoning, but rarely use strong spices like chili. Fuzhou cuisine is unique for its emphasis on maintaining the original taste of the ingredients through the clever use of seasonings, like sugar to remove fishiness, or vinegar to make food more appetising. Reinventing Hometown Classics There are many Fuzhou restaurants in Sibu, and most serve Fuzhou dishes that retain their original flavour. However, the fusion with local flavours over the years has also resulted in dishes like Kampua Mee, Fried Noodle Soup, Tossed Fuzhou Wonton and Steamed Feuille Cream Cracker, that are not found in the hometowns of the Fuzhounese. Chef Dong says that most Fuzhounese families in Malaysia ferment their own red vinasse and use it to cook various traditional dishes like red vinasse fish or meat, or red vinasse rice noodles on celebratory occasions like Chinese New Year and birthdays. Just like the popular saying that the Fuzhounese have always been inseparable from the taste of Fuzhou, generations of Fuzhounese maintain the traditional taste of Fuzhou by fermenting their own red vinasse. Having tried all types of cuisine in his many years of working in the culinary business, Chef Dong is proud of the Fuzhou dishes from his hometown. He hopes that he will be able to share the traditional delicacies passed down from his ancestors with more people around the world. Seashore Publishing is the first step to realising his dream. (Translated by Shawn Pang) 滨出版社近期推出名厨唐丁强 的第一本食谱《福州菜》。他生 于马来西亚的砂拉越诗巫,祖籍福州。 自10岁起,丁强就经常在厨房里跟在家 人长辈身边学做极具诗巫特色的传统福 州菜,因而对烹饪产生了浓厚的兴趣。 15岁他成为家中的“大厨”,常为家人 准备各式美味菜肴、招待亲友的豪华宴 客菜,以及传统节庆菜等。 18岁中学毕业后,丁强到吉隆坡报 读烹饪学院,学习专业的西餐料理,把 兴趣变成了职业。多年来,他在数家餐 馆任职,吸收的各方烹饪知识和经验, 点滴积累成精湛的厨艺,让他崭露头 角,吸引许多本地媒体竞相采访。丁强 亦经常受邀到记者会、小型音乐会、烹 饪活动等担任烹饪讲师,现场大展厨 艺。 即使丁强所学的是西餐料理,在工 作中接触的也多是新式料理,但他的初 心始终源于小时候在长辈的身后看着的 厨房一道道传统福州菜。这也是他出版 的第一本食谱就是《福州菜》的最大原 因。他希望能让更多人品尝到他小时候 吃过的、念念不忘的美味家传福州菜。 耳闻目睹:爱上福州美食 诗巫是砂拉越的第三大城市,因这里的 福州人口居多而被称为“新福州”或 “小福州”。诗巫早期的福州移民以闽 清、古田裔为主,形成了以闽清话为主 流的东马福州方言社群。生活在此的福 州人,说福州话,吃福州菜,坚守着来 自原乡的文化传统。丁强正是在这样的 环境成长的。 谈起福州菜的特色,丁强说,福州 菜享有“甜而不腻、酸而不涩、淡而不 薄”的盛名。他表示,这是因为福州人 喜欢甜食和咸鲜味,所以福州传统菜式 偏甜、酸、清淡,尤其重视汤的烹制, 在调味料上则善用红糟入菜,极少使用 辣椒等较刺激的香辛料。福州人用糖为 食物去除腥腻;巧妙地运用醋使食物变 得清爽开胃;以及一些清淡菜式旨在保 持食物的本味和鲜味——就是这些,造 就了福州菜别具一格的美味。 巧思融合:重塑原乡经典 在诗巫可轻易找到福州餐馆,而且福州 16 - popularnews 141 海 


































































































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