公路小旅行 | 茨厂街鬼仔巷发现古早味
goosey - 2017-04-26 22:03:01
28.05.2016 到茨厂街鬼仔巷吃早餐,路过一个我从没见过的猪肠粉档,KL人慧子马上双眼发亮,原来这正是她小时候最美好的回忆之一。单点鱼丸豆支不要猪肠粉,让老板淋上KL独有的棕色甜酱,加少许辣椒酱,洒上芝麻和香油,就可以开吃了。 装甜酱的怀旧瓷缸,老家里也有一个。 慧子特别挑选了怡保没能吃到的料,这鱼丸是她极力推荐的,没有怡保弹牙鱼丸的浮夸,反而老老实实的鱼肉,细嚼时稍有弹劲。 吃完后碟子尚剩许多甜酱,这时候要向老板讨一小碗热汤,稀释了残留碟子的甜酱,捧碟仰头咕噜噜喝下去,才算是最地道的吃法。 猪肠粉摊位有几个座位,但不允许外食,反而何九茶店可以让食客点猪肠粉,也许何九老板的热食份量也有限。今天再早,也还是没能吃到热食(今天是福建炒面),只好再点生熟蛋和烤面包。结帐时见老板在炒面,原来那是老客户预先下的订单。看来要吃他们的热食,必须 ...
可惜@26Apr2017
j_leong - 2017-04-26 21:40:01
206。可惜 @26Apr2017 最近的周末都有连续三天的公假。。。 可惜没什么计划。。。 好像有点浪费。。 ...
槟岛@23Apr017
j_leong - 2017-04-25 21:24:41
槟岛@23Apr017 本来是要来个马六甲量天一夜之旅。。。 但后来又改成三天两夜槟岛之旅。。 这次最主要的是呆在槟岛市内,所以也没去其它地方。。 哪天气超热的。。 也幸好没下雨。。 ...
塞@25Apr2017
j_leong - 2017-04-25 21:23:52
205。 塞@25Apr2017 下班的时候超塞车。。 八点多才回到家。。   ...
Chinese Lap Cheong/Waxed Sausage 广式腊肠
yingying - 2017-04-24 21:26:29
Lap Cheong or Chinese Waxed Sausage is a type of wind-dried, cured, dried meat sausages typically made/eaten during Chinese New Year, the flavour of Lap Cheong vary depending on the seasonings used. The Cantonese type of Lap Cheong I made this time have a sweet-savoury taste, adding Homemade Ang Chow gives very good color to my Lap Cheong. These sausages are prepared quiet similar to ...
目的@23Apr2017
j_leong - 2017-04-24 00:05:24
203。 目的@23Apr2017 目的是什么,自己是知道的。。         ...
累@21Apr2017
j_leong - 2017-04-21 21:53:55
201。 累@21Apr2017 前一天,不知为什么很累。一整天都觉得。。。 下了班回到家,用了晚餐后回房趟在床上马上就入睡,一直到天亮。。 所以第二天就很有精神。。 这星期连续三天是假期。。 所以第二天就来个本地游。。 ...
Chinese Waxed Duck 腊鸭
yingying - 2017-04-18 23:07:55
Together with Lap Cheong or Chinese Waxed Sausage, I also made a small batch of Lap Ngak (Waxed duck), a type of wind-dried, cured, dried meat typically made/eaten during Chinese New Year. This cured meat is normally used to prepare dishes for the Chinese New year Reunion dinner. The way of making is pretty similar to the Lap Cheong, marinated with seasoning for days and then left hung out ...
Cantonese Waxed Meat 广式腊肉
yingying - 2017-04-18 23:05:56
Together with Lap Cheong or Chinese Waxed Sausage and Waxed duck, I also made a small batch of Cantonese Waxed Meat, a type of wind-dried, cured, dried meat typically made/eaten during Chinese New Year. This cured meat is normally used to prepare dishes for the Chinese New year Reunion dinner. The way of making is pretty similar to the Lap Cheong, marinated with seasoning for days and then le ...
Hakka Waxed/cured Meat 客家腊肉
yingying - 2017-04-18 23:04:05
Together with Lap Cheong or Chinese Waxed Sausage, Waxed duck and Cantonese Waxed Meat, I also made a small batch of Hakka Waxed Meat, a type of wind-dried, cured, dried meat typically made/eaten by the Hakka Clan during Chinese New Year. This type of cured meat is unique comparing with its peers, it uses a lot of spices in its marination, it is starting by soaking the spices in Chinese spiri ...
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