在九洞 ( Jelapang ) 长大的怡保人,回乡都会去一家位于Jalan Tokong 的老破店吃Rojak和 ABC,回温少时的记忆。
这里的Rojak 还不算差。特别的是它的虾酱另放小碗,自己沾。除了普篇的黄瓜 ( Cucumis sativus ), 沙葛 ( Pachyrhizus erosus ),还有红毛沙梨 ( Spondian dulcis ) 和脆脆的炸饼。虾酱还撒上花生碎。
Ongzi believes that cooking is a basic instint, yet can be perfected through experience. One need not to be a master chef to cook. However some common-sense, simple logic and lots of love are essential to handle a stove. In kitchen, everyone is a teacher, at the same time, an apprentice.
Acar Sarawak is somehow different from the rest of the acar available in other part of the region. The main ingredients of acar Sarawa...
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