That clock tower is the major landmark in town. It shows you, there's you've reached town!!! It's in the middle of a roundabout. When you reach this roundabout from the mainroad from the highway, 9o'clock is where I am, 12 and you'll go towards the Perak Royal Grounds, and 3 o'clock is the other half of the town.
Well, besides it being a landmark, it has its historical significance. It was erected by the British during their rule here, and it not only functions as a clock, but also acts as a marking post for floods. Major floods are not uncommon here. The worst that current residents still remember had the water covering the whole tower except for the dome. That was in the 60's, when pictures were still in Black and White. Mike's grandpa took a picture of it. There are copies of significant floods for sale around tourist areas. The worst that my husband ever saw was that the waters rose almost covering the 1st floor of their shop. I don't hope for anymore floods.. not that I'm staying here now.
When Lydia saw them, she was ecstatic. But when she cracked the bun open, she said "No jam". Hahaha, she was really looking forward to the pumpkin filling. Anyway, both my kids loved this. Good to bring along when you need to travel, near or far. They are soft and don't spoil easily. Best is kids can eat them w/o a mess.
This is definately a healthier choice for kids to eat while in the car. I usually buy Gardenia RM0.60 bun for the kids. I don't know how to bake ;(
ReplyDeleteWow...during the 60's, the flood is so terrible. Hope no more disaster like that, ever.
mNhL,
ReplyDeletedon't worry, since the construction of a few dams upstream, the floods no longer occur. The worst is just one meter above the river and only those hawker stalls situated right beside the river are affected by a 1 foot high flood.
Sometimes the dams are too full, so they need to release water, but they always do it with an early warning to the hawkers, so that they have time to pack up.
yum yum very fluffy looking....melt in ur mouth type? hahahaha
ReplyDeleteI like Mantou plain...tastes really good when properly made. Really enjoy the last picture, from which I can tell how good and fresh these mantou are.
ReplyDeleteThe buns look wonderful! Where about the place... Kuala Kangsar? You girls look more like you or your hubby? Hope you'll have a wonderful weekend.
ReplyDeleteCheers, KRisty
Where do you live , Wendy ? I bet there must be lots of delicious food stalls there , did Lydia putted on some weight , she looks chubby !
ReplyDeleteBeauriful mantou and beautiful daughter! I bet I can make sweet potato mantou too :D
ReplyDeleteWendy, this mantou looks so soft & fluffy and healthy, too bad my daughter doesnt like to eat mantou :(
ReplyDeleteThis bun to dip with the Tau Yu Bah also very nice!
ReplyDeleteManglish,
ReplyDeleteNeed to chew la..but soft soft lor
Melt in the mouth, then that pau is no good liao.
Angie,
ReplyDeleteGlad you like the pic :)
Kristy,
ReplyDeleteYup, Kuala Kangsar.
Elder is chop papa
Small one is chop mama.
AFTH,
ReplyDeleteHa!!! You are wrong.
The food here is lousy!!!!
No matter Chinese food , Malay food ot whatever food, and I tell you, I won't need to cook almost daily if the food here is good. Even when we eat out, it's always those few, I'd say really FEW places that we'd go, 5 fingers can count all, with KFC being one of them.
If my hometown, Kampar, then the food is fantabulous
MaryMoh,
ReplyDeleteYou can make sweet potato mantou,and I know they'd be good.
Jess,
ReplyDeleteMaybe you make the one with fillings in them. I made these plain cos I was lazy to fill them up :)
My kids love the one with filling. Lydia will break the bun open and lick the jam first.
never eat this before.
ReplyDeleteur daughter very cute (1 eyes bigger a bit)
lydia really look sad and macam forced to eat.
hey... ur Pumpkin Mantou block my sight to see the car plate in front la... haiy ADS97XX... see cannot buy lottery liao... u owe me one pumpkin Mantou.
Sonia,
ReplyDeleteHaha, like that also can.
Mantous can go with anything
Voon,
ReplyDeleteThe one eating mantou is Lyanne la. She's enjoying both the view and the mantou, slowly savouring la, 慢慢欣赏 la.
Lydia is posing ma.... purposely one eye big one eye small ler....
I've never been to KKangsar before...maybe i'll ask hubby to go there one day when the kids are older. I really dread travelling with 2 babies. i'd like to see EeSync playing with Lydia too, i bet they'll blast the roof of your house off... My son's too rough la, btw...i'm very careful when letting him play with other kids, "bully" other ppl not good lor...
ReplyDeleteMel,
ReplyDeleteI suggest you come end of the year then.
I'm moving to my new house in a few months time.
It's in the process of getting CF, then renovations, then the moving process, settling down.. end of the year will be great.
Hi Wendy,
ReplyDeleteWhat type of pumpkin do you use for this bun? Is it the japanese/kent kind? Thanks.
Serena,
ReplyDeleteI don't know the types that you mentioned, but it's the very usual type found here. It looks like this http://hendrinova.wordpress.com/2009/12/16/labu-kuning-penawar-racun-musuh-cacing-pita/ But a riper version.
We don't have many varieties here, only 2 common ones.
Thanks for your reply Wendy. The big green ones in the picture looks like japanese pumpkins to me. Can't wait to try out your bun recipe! :)
ReplyDeleteSerena,
ReplyDeleteHere, the Japanese ones has a shiny skin, whereas those that I used have matte skin. Japanese's variety's flesh is yellowish, whereas this is orangey. I used matured pumpkins that has the colour of butternut squash's skin, but the skin texture's matte and powdery.
Hi Wendy. Just want to know how to make this mantou shape? Look simple and nice.
ReplyDeleteNicole,
ReplyDeleteIt's just rolling and folding it. Nothing fancy
i tired your pumpkin bun...super awesome...i like it so much because no need to use shortening and yet so soft. My 2 year old daughter keep asking for more...
ReplyDeletewhy this pumpkin pau no need shortening but others needed it. can i omitted for other recipe?
ReplyDeleteAdeline,
ReplyDeleteShortening is the "fat" in the dough.
You can always use butter or margarine instead. Just that shortening's flavour is neutral and it doesn't make the bun yellow, that is if you want the white bun to stay white.
Hi Wendy. What is the size of this mantou and how long to steam it? Just wondering how to know when mantou is fully cook. Tq.
ReplyDeleteNicole,
ReplyDeletedivide the recipe's dough into 8, that's how big they are, I forgot exactly how much they weigh.
Pau that are around 50gm are done within 12 minutes, usually.
You can actually smell it when it's done. It smells good. I usually stop steaming when I can smell it.
Stop steaming when can smell it. Ard 12mins. Understand. Thanx alot Wendy.
ReplyDelete