PGHK #180 Chek Pao (册包)
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My guests and I talked about our school bag that we used from way back in our kindergarten years until today. See if you remember some of your own old school bags.
January 13th, 2009 at 7:58 pm
hey john, I’m not a kindergarten or nursery teacher la in fact, but is my youngest sister. I jz support her some $$$ in opening up a nursery center nia. Myself not involve in the nursery eh…
January 14th, 2009 at 2:46 am
Hey John, I remember the yellow bagpack. It was my first bag. Mine is from 3M.
January 14th, 2009 at 8:09 am
I remembered mine when I was in primary school..My one is the rattan type wit wit two handle..Then later when I saw my class mates use that suit case type,I ask my mama to buy for me,I have to say I want tat “James bond” suit case type,baru my mama can understand…hahaha..
regading that inchi kebin..I think we can find that dish in any mamak stall..It is their fried chicken..wit a bit on fried onions in them..
January 18th, 2009 at 10:10 am
Hello John,
Thank you for taking time to inquire about Inchi Kebin. I really appreciate the kind gesture. I was really surprised when I had my weekly “Penang Hokkien fix”. The fried chicken dish is definitely not sambal fried chicken and I doubt mamak store served this dish. Mamak store served fried chicken is tumeric/tandoor based seasoning.
Inchi kebin is a Hainan ah koh dish which uses “mad sailor” seasoning style and ingredients during the “colonial days” in Penang… Anyway, I will still continue my search and if by chance I rediscover this dish, I will share it with you and all.
Lastly, “Ayam Kapitan” recipe anyone?
Kind Regards
joseph chng
January 18th, 2009 at 12:26 pm
Joseph, I will continue asking for you. I spoke to my mom and she told me more about it. I also know some Hainanese friends I can ask. Thanks for your support.
January 24th, 2009 at 7:22 pm
recipe for ayam kapitan
Ingredients
(A):
4cm ginger
5 buah keras
(B):
20 dried chillies
10 fresh red chillies
20 shallots
(C):
2 tomatoes (quartered)
1 big onion (quartered)
600g chicken, cut into small pieces
Add (A) with 1 cup of water and cook for 30 minutes.
Remove from cooker.
Keep the stock and mix (A) with (B).
2 tbsp ketumbar powder
2 tbsp thick soya sauce
2 stalks serai, sliced thinly
10 daun limau purut
1 lime
6 tbsp oil
Salt to taste
A pinch of sugar
Method
Grind (A) and (B) finely. Heat oil in a deepsaucepan and fry the serai. add in the ground spices (A and B) and ketumbar powder. Keep on stirring over low heat.
Stir in cooked chicken with salt to taste and a pinch of sugar and mix well. Add in the daun limau purutand thick soya sauce.
Add in (C) and pour in half cup of water. Cook for 25 to 30 minutes. Turn off the heat and squeeze in the lime juice.
January 24th, 2009 at 11:16 pm
Anne, thanks for the kari kapitan’s recipe.
Do you also have em Chee keh been’s recipe?
January 29th, 2009 at 1:46 pm
what is that F-U-C-K for at the end of the show???
mean anything??
pls do tell me John!!!
heheheheeeee…
February 1st, 2009 at 5:12 pm
both are nyonya foods.=)
April 28th, 2009 at 11:52 am
Inchi Kabin is a hainan fried Chicken (top serve with some prawn crackers)…… I usually order this dish when I go to YMCA penang 747 restaurant one the best i have taken, must dip with the saurce (lee and parrin source and some read chilli).
But the best one i miss was the restaurant near Komtar, near the octupus bridge corner coner where the building like a ship (pink or read in colour the building). That time I still was a kid……
April 28th, 2009 at 12:24 pm
Is it across from the cinema Capitol?
October 17th, 2009 at 12:41 pm
People Out There,
Does anyone of you know how the chicken dish, inchi kabin, get its name ? This odd dish does not sound Malay nor Chinese and I am quite certain not many Mat Salleh know what Inchi Kabin is.