Back home in Naam Fei Zau, we used to get them from Little Swallows, his was the best a light sprinkling of sesame seeds on top plus a few fresh coriander leaves; my Aunt made them well, but passed on with her recipe; what's from the supermarkets are so so ;-(
a good snacker with nutiiness and balanced of clingy sugar
good for you, this is serious eating !
Fu Yu : is good with plain hot white rice, already mentioned with Ohng Choi, with some chilli and sesame paste, great with Asian eggplnat.
Nam Yu : Lor Hoon Jai, pork belly, Hong Siew Pork trotters, a final basting of home grill BBQ Char Siew or Pai Gwat.
Good Eating ;-)
Ahhhh ! Durians, queen if Tropical Fruits, exotic fragrance, sometimes pungent and overpowering, rich creamy texture, but should be eaten in SE Asia to be fully appreciated. In passing, must mention the Durain Cake Paste
available in Thailand, unique ;-)
gluhtzee: wow... fresh coriander leaves! that's a variation I've not come across -- does it go well with the sticky sweet maltose?
Oh, golly. I can eat almost anything, but durian gives me the gag reflex! I went to Malaysia with DH in 2000 and ate jellyfish, chicken feet, thousand year old eggs, pretty much everything except that fruit. Yuck!
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Location: Ottawa,Ontario
About: Watched Grandmother cook soon after my crawling days; have burnt eggs in their shells, made charcoal of rice; but since managed to be an ecelctic home chef, based on my diaspora Cantonese palate.
Favorite foods: Cantonese and just about anything else not from fast food outlets.
Last bite on earth: too many