How nice if we can enjoy dimsum on Japanese new year. Like Los Angeles, people crowded in China town for dimsum on Christmas.
The title is "新加坡-水糕". I think I know what it tastes like, but just can't recall what I used to call them. Was it Sui Kuei? Down the memory lane...
They claim to be the first in Malaysia to make curry chicken on a bun. (via Foodspotting)
Nowadays there are so many instant products that one can’t resist to know if it works the magic in the kitchen. Even if it’s not as good as the original cuisine, people tend to forgive them; saying, “with such low price, what do you expect?” How generous of all of us!
Yet, there are times manufacturers do work hard to make we consumers feel good. You and I are one of them, we work hard to achieve the goal our company sets. So does the food manufacturers in this case.
I found a tandoori chicken mix package. So I bought it and marinate and tried. Not bad! My, how fast I forgive myself!
Well, there are times where one need to taste something different when one is tired. This was one of those days.
I wanted to have Malay curry with rich gravy. Yes, the strong coconut aroma. Then I recalled nyonya mix.
Japanese veggie does have the varieties for selection including mushrooms. So, my mushroom veggie curry image was done. Went to get other vegetables like bronjol and okura (lady’s finger) and coconut cream. There you go.
Cooked as wished. Dinner was ready to serve. I can feel the whole head got refreshed by perspiration when the spices started to dance in me. Spices are the king.
That’s what curry should be; a good kick in your ass.