tag:blogger.com,1999:blog-65258332732745495172024-03-13T12:51:49.808-04:00IndieVoreUnknownnoreply@blogger.comBlogger20125tag:blogger.com,1999:blog-6525833273274549517.post-17538852966398443332017-09-02T23:29:00.000-04:002017-09-02T23:30:49.027-04:00Sugee Love<div class="separator" style="clear: both; text-align: center;">
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Sugee cake from <i>Mary's Kafe</i> in Singapore.<br />
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I also knew this as 'Love' cake. Here's some background to that:<br />
"While the Burghers’ love cake of Sri Lanka and the sugee cake of Eurasians in Singapore and Malaysia (“a typical Eurasian wedding cake”) are both recognisable in recipes for a European-style butter-based cake,with semolina and nuts contributing to its grainy texture and brandy or cognac to <span class="text_exposed_show" style="display: inline; font-family: inherit;">its keeping qualities, distinctive flavours contribute to the cake’s association with particular communities and places: “Burgher cooks normally add cashews and flavour the cake with cardamom and rose essence, while Eurasians from Penang and Malacca are more likely to use ground almonds, vanilla essence and brandy”. In fact, as Michelle Burns points out, the love cake/sugee cake becomes a distinguishing marker of identity among Eurasians in Southeast Asia with love cake attributed to those Eurasians of Dutch Berger descent in Sri Lanka and sugee cake to other Eurasians, particularly those descended from the Settlements in the Strait of Malacca." From: Love in a hot climate: foodscapes of trade, travel, war, and intimacy Jean Duruz<br /><br />Butter based cakes or pound cakes originated around the 1700s in England. The ingredient combination of Semolina and ground almonds in Sugee cake however suggest an earlier provenance in the middle eastern/mediterranean region of Ottoman origin. Sephardic Jews call it <i>tishpishti</i>, <i>Harisa</i> in Jordan, <i>Ravani</i> in Persian, <i>Basbousa</i> in Egypt.<br /><br /><i>Basbousa</i> in Arabic means 'kiss or kisses'. Hence 'love' cake?</span></div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-6415337865502102482014-08-19T11:09:00.004-04:002014-08-19T11:13:14.652-04:00Briyani Buka Puasa<blockquote>
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This was a treat - a buka puasa at a restaurant owners house, <a href="https://www.facebook.com/pages/Village-Briyani-Cafe/291819940832925">her restaurant </a>specialises in Briyani. Everything was delicious and even the ochre color of the walls and the emerald green plates added to the experience.</div>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-25274623729088312452014-08-05T23:54:00.000-04:002014-08-19T10:39:15.888-04:00Tangkak Beef Noodles, Kluang<blockquote>
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<a href="https://www.facebook.com/tangkakbeefkluang">Tangkak Beef</a> Noodles, Kluang<br />
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This was good. The broth is delicious. The herbs for it are despatched from the original family operation in Tangkak. The owner has got into the wholesale beef business just so that he can get his hands on the best quality meat (you can tell) - he then sells the remainder at the wet market. Fresh made chilli sauce with a wallop.</div>
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★★★★☆</blockquote>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-54631060037522310652014-05-11T13:06:00.000-04:002014-06-10T03:39:24.547-04:00Mee Hoon Kueh<blockquote>
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A friend brought me to <a href="https://foursquare.com/v/restoran-yi-bao-%E9%A1%BA%E5%88%A9%E9%9D%A2%E7%B2%89%E7%B2%BF/4c8c4e18f128199ca6572fb1">Yi Bao</a> for lunch, just across the street from Plaza Pelangi. "We always come here' she said before instructing the waitress to bring us the 'usual'. 'Tambah' everything she added. The restaurant was packed with a lunchtime crowd all eating the same thing, always a good sign.</div>
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A huge bowl of torn hand made noodle or Mee Hoon Kueh arrived which was immediately visually arresting. The dark green sayur manis, pale pink just cooked pork slices and meatballs, and right in the center the dark brown crisp fried ikan bilis. The flavors were clean but precise- every ingredient that you could see, you could also taste and the contrast of textures from soft noodle to gummy meatball to fibrous vegetable to crispy anchovy was masterful. Then I unearthed yet another ingredient, tucked under, a poached egg. 'Try the chilli' my friend said, 'its good'. It was indeed -the fresh kind with visible pieces of chilli.<br />
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I was back again here the following week to have another bowl that was equally flawless. Consistency is another plus to this restaurants strengths. Hooked.
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★★★★☆
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-65640715812614048552013-12-24T08:39:00.001-05:002013-12-24T08:39:48.169-05:00Melaka Peranakan <blockquote><div class="separator" style="clear: both; text-align: center;">
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Peranakan Food at Nancy's Kitchen in Melaka. Devil Chicken, Kangkong, pork ribs and a pork stew.</div>
</blockquote>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-67741045551474066702011-11-07T12:24:00.000-05:002011-11-07T12:25:57.439-05:00That ole Devil<blockquote><div class="separator" style="clear: both; text-align: center;">
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Debal Curry - signature dish of the Portuguese Eurasians as enjoyed at the 500 year celebrations in the Portuguese settlement in Malacca. Devilishly good.</blockquote>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-66710452962616559722011-07-17T09:54:00.001-04:002014-08-06T00:02:10.065-04:00Yean Kee Beef Noodles, Kluang<blockquote>
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<a href="https://www.facebook.com/YeanKeeBeefNoodle">Yean Kee Beef Noodles</a> in Kluang. Authentic local heritage roots in a clean modern space. Very Nice.
<br /><br />★★★★☆
</blockquote>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-76480556952421014692011-05-05T06:36:00.003-04:002014-12-26T09:05:59.137-05:00Spare Ribs and Watercress<blockquote>
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One of my favorite meals regularly had at the Rochor Center Kopitiam - straight from the taxi stand on arrival in Singapore and on my way to the MRT. Spareribs with blackbeans over rice and watercress soup. The chillies add the exact amount of contrast to the low profile flavors.
<span style="color: #0a2931; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 16px;">★★★★☆</span></blockquote>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-31883707483087237132011-03-25T09:30:00.004-04:002011-03-25T09:37:12.216-04:00Fried Salad<blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9tCboq0z4CA_eMvCjsR5nTpXLHBunguY1XaZ0QRTWNkT07-bptz99PC4UTmjFD3rMkKQsUWezDtFhYcdE4m5MvWlGFzMcQeZAhcZWIpz2-fOkwTRRmQZdaagpab-aTfVLiHqZMmEsTGZ/s1600/fried.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9tCboq0z4CA_eMvCjsR5nTpXLHBunguY1XaZ0QRTWNkT07-bptz99PC4UTmjFD3rMkKQsUWezDtFhYcdE4m5MvWlGFzMcQeZAhcZWIpz2-fOkwTRRmQZdaagpab-aTfVLiHqZMmEsTGZ/s1600/fried.jpg" width="540" /></a></div><br />
Well, that is technically what Indian Rojak is. You choose from this array of deep fried things that call your name as you walk past - I responded and chose battered shrimp from top left, whole potoato fried in turmeric bottom right and a sausage type thing from top right . The lady at the back cuts up all the fried stuff and adds some freshly chopped cucumber and raw onion (that's the salad part) and you are handed a thick red sweet chilli sauce with peanuts in it to drench everything in. Do you see a big vat of oil with things being fried- no that's done at home earlier- what you see and hear is the lady cutting up raw vegetables. It's genius because the salad part yins the fried yang and it's de-li-cious. Consumed without guilt at Tekka market in Singapore.</blockquote>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-37674122418398788952011-03-14T23:40:00.001-04:002011-03-14T23:41:14.821-04:00Duck Rice Redux<blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vozTHCO5c6HgliWrRavepsWQIlGfNagSnqq9kmMSnggbkTfZ8fTO0u9s28PLbjZ1vAE6bhfP2WYkfEaYayuvxfqPxavRNv1aa7M7O4ez-hydrKfl4TwsFKdYjm6fC08UMLLOv8wRmeVk/s1600/duckrice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vozTHCO5c6HgliWrRavepsWQIlGfNagSnqq9kmMSnggbkTfZ8fTO0u9s28PLbjZ1vAE6bhfP2WYkfEaYayuvxfqPxavRNv1aa7M7O4ez-hydrKfl4TwsFKdYjm6fC08UMLLOv8wRmeVk/s640/duckrice.jpg" width="540" /></a></div><br />
I finally got to eat the roast duck rice at people's Park Plaza<a href="http://indievore.blogspot.com/2010/12/duck-rice.html"> that I wanted to</a> , it was great. I also had the chance to look at some of the prep work of turning the air dried ducks and then hooking them up to be placed in the roasting oven which surprisingly was not a cabinet oven but what looked like a stainless steel tandoori oven -it's under the hood in the back left.</blockquote><br />
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</blockquote>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-19655979090063691982011-02-28T22:16:00.003-05:002011-02-28T22:18:59.629-05:00Appom<blockquote><span class="Apple-style-span" style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcd8ZbcN1d8a9Cm-O5-YkZUbsF-QhXFJ8cTqpF-jXbp4ddtOXTmPxonD1rAYjQ4s14uB6mXyQlvU49h76_b0TM_nVe9_k9EJpKr6uEglM-jiDPCgKvKIMpvadjIOateT1O8O5bmzG4twMk/s1600/IMAG0182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcd8ZbcN1d8a9Cm-O5-YkZUbsF-QhXFJ8cTqpF-jXbp4ddtOXTmPxonD1rAYjQ4s14uB6mXyQlvU49h76_b0TM_nVe9_k9EJpKr6uEglM-jiDPCgKvKIMpvadjIOateT1O8O5bmzG4twMk/s640/IMAG0182.jpg" width="540" /></a></span></blockquote><blockquote>The Appom is one of the greatest breakfast foods invented, ever. It ranks up there with croissants. Just as you would tear off a piece to dip in a bowl of coffee, in a Parisian Cafe, the same applies for the Appom except you dip into a bowl of sweetened coconut milk. The difference would be you would make sure you tore off a piece that had both the starchy center and the crispy wafer like sides to enjoy that double sensory punch.</blockquote><blockquote>It is made of a fermented rice batter and cooked in a small wok shaped pan hence the bowl shape. It's a South Indian food, found in local Tamil restaurants and sadly, harder to find these days.</blockquote><blockquote>I particularly enjoyed people watching where I had mine the other day in Kuala Lumpur where my fellow diners were an interesting bunch. Two young men of similar age in particular spoke volumes of how things often are here, one was in a green costume replete with skirt and barefoot, presumably straight from a ceremony at a close by temple, the other with a faux hawk, hipster jeans, the latest sneakers and talking on his cellphone.</blockquote>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-40399284166239116922010-12-29T07:56:00.004-05:002010-12-29T07:59:51.943-05:00Fried Oyster<blockquote><object height="428" width="540"><param name="movie" value="http://www.youtube.com/v/Ux9_K-B9jbk?fs=1&hl=en_US&rel=0&color1=0x3a3a3a&color2=0x999999"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Ux9_K-B9jbk?fs=1&hl=en_US&rel=0&color1=0x3a3a3a&color2=0x999999" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="540" height="428"></embed></object></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTp1zeWpBVmQAUCxxvH3Ntn5kE7VsyEDL616CpZEsT9aDh70StvsZOay8UzgmSqG0-M1Izf4nLxkWCkbrWc7l4mgZsCCsVIvPKY0-2yOZSRPawiz0WwDd5hi8cZH6h8TkBsXSGAUficy8X/s1600/Picture+44.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTp1zeWpBVmQAUCxxvH3Ntn5kE7VsyEDL616CpZEsT9aDh70StvsZOay8UzgmSqG0-M1Izf4nLxkWCkbrWc7l4mgZsCCsVIvPKY0-2yOZSRPawiz0WwDd5hi8cZH6h8TkBsXSGAUficy8X/s1600/Picture+44.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTp1zeWpBVmQAUCxxvH3Ntn5kE7VsyEDL616CpZEsT9aDh70StvsZOay8UzgmSqG0-M1Izf4nLxkWCkbrWc7l4mgZsCCsVIvPKY0-2yOZSRPawiz0WwDd5hi8cZH6h8TkBsXSGAUficy8X/s1600/Picture+44.png" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTp1zeWpBVmQAUCxxvH3Ntn5kE7VsyEDL616CpZEsT9aDh70StvsZOay8UzgmSqG0-M1Izf4nLxkWCkbrWc7l4mgZsCCsVIvPKY0-2yOZSRPawiz0WwDd5hi8cZH6h8TkBsXSGAUficy8X/s200/Picture+44.png" width="200" /></a></blockquote><br />
<blockquote>This is the fried oyster guy at the Tebrau Hawker market. The sign says 'since 1980'- which I thought was a good recommendation for someone cooking seafood in these parts. He's now a regular for me when I go there- I've since discovered he's one of the first hawkers at that market. </blockquote>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-8539951360779273552010-12-26T01:13:00.002-05:002010-12-26T01:14:48.038-05:00Tapioca Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGV9ymVJ2uNezTC21fXS2s1VyNBuIu3v20hCUV0wLMLWM0qA5myXu8LaxRcVyHPbnNvwSkq0WtjbGVFY3C8IEEnw5KH-9qVpRNMGbK9sar8-RNAv5dDtQzAwqELwohcd5f_BkEqvvFpPAF/s1600/tapiocacookies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGV9ymVJ2uNezTC21fXS2s1VyNBuIu3v20hCUV0wLMLWM0qA5myXu8LaxRcVyHPbnNvwSkq0WtjbGVFY3C8IEEnw5KH-9qVpRNMGbK9sar8-RNAv5dDtQzAwqELwohcd5f_BkEqvvFpPAF/s1600/tapiocacookies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGV9ymVJ2uNezTC21fXS2s1VyNBuIu3v20hCUV0wLMLWM0qA5myXu8LaxRcVyHPbnNvwSkq0WtjbGVFY3C8IEEnw5KH-9qVpRNMGbK9sar8-RNAv5dDtQzAwqELwohcd5f_BkEqvvFpPAF/s1600/tapiocacookies.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGV9ymVJ2uNezTC21fXS2s1VyNBuIu3v20hCUV0wLMLWM0qA5myXu8LaxRcVyHPbnNvwSkq0WtjbGVFY3C8IEEnw5KH-9qVpRNMGbK9sar8-RNAv5dDtQzAwqELwohcd5f_BkEqvvFpPAF/s640/tapiocacookies.jpg" width="540" /></a></blockquote><br />
<blockquote><a href="http://www.recipestap.com/kuih-bangkit-tapioca-cookies">Tapioca Cookies</a></blockquote>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-62522311539403231342010-12-24T22:42:00.001-05:002010-12-24T22:43:19.664-05:00Duck Rice<blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyh_7yQcMVqYz5geujac6xInf837bTAf4HonkFyT7O12WVurNmqmbnqEG9Y98ya1JTxs_CS9zjGe2eQJv4lV1Mn_NH09B_9NmyGwF5LSZdK-ydA1BoVDjjHPdzn3-aayM_duaJmrb5FGai/s1600/photo-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyh_7yQcMVqYz5geujac6xInf837bTAf4HonkFyT7O12WVurNmqmbnqEG9Y98ya1JTxs_CS9zjGe2eQJv4lV1Mn_NH09B_9NmyGwF5LSZdK-ydA1BoVDjjHPdzn3-aayM_duaJmrb5FGai/s640/photo-1.JPG" width="540" /></span></a></blockquote><blockquote>Dinner last week at People's Park- duck and crispy pork over rice. I actually had my sights fixed on a stall I had seen upstairs the last time I was here, but when I go there it was closed. I had by then become pretty fixated on the idea of duck rice so wandered around and found this other stall- with a line waiting to get food- a good sign. It was in fact really good, loved the dark treacly sauce and the soup was good with a notable woody spice flavor. Excellent glass of sugar cane to wash it down</blockquote>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-70831151644904590032010-12-06T06:01:00.001-05:002010-12-06T06:02:52.270-05:00Breakfast at People's Park<blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02e1XnSPra27s3RchCK545St8jraWZrqpMevAHb5KqDGobrSYTFt2xCXMm46HKfoSRFnHczwi-Z_fi5XXj7itsD6lsHQaecMYeDEg6FdXt4bXZtFqh5D_rhiyjD7cUe1iw2sItgp29_01/s1600/fishsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02e1XnSPra27s3RchCK545St8jraWZrqpMevAHb5KqDGobrSYTFt2xCXMm46HKfoSRFnHczwi-Z_fi5XXj7itsD6lsHQaecMYeDEg6FdXt4bXZtFqh5D_rhiyjD7cUe1iw2sItgp29_01/s640/fishsoup.jpg" width="540" /></span></a></blockquote><blockquote><br />
</blockquote><blockquote>Staying over 2 nights in Singapore in Chinatown- I had breakfast at the People's Plaza food market 2 days in a row. Day 1 - sliced fish soup with hand made noodles. The noodles were dissapointing but the fish was excellent. Day 2 - egg noodles and flat vermicelli fried with oysters and bean sprouts. This is a variation of the local Kuay teow which usually has blood clams or blood cockle- which I think I prefer.</blockquote><blockquote><br />
</blockquote><blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmk_l87M7nZoiKWLbjGb7fVWNeQzKlM9tFxLy2vb6uPgu7WxTgf8V3G4yOWr6kZHSErFRh_Vdls5UMn51SG6Inm2mxB8Y61VrPq376FAN05N3mWvoY1iPlmPxxO8b5AB4kqfsDlUExRCgT/s1600/photo-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmk_l87M7nZoiKWLbjGb7fVWNeQzKlM9tFxLy2vb6uPgu7WxTgf8V3G4yOWr6kZHSErFRh_Vdls5UMn51SG6Inm2mxB8Y61VrPq376FAN05N3mWvoY1iPlmPxxO8b5AB4kqfsDlUExRCgT/s640/photo-1.JPG" width="540" /></span></a></blockquote>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-59139113312081337552010-11-30T02:17:00.005-05:002010-11-30T02:24:17.430-05:00Chef<blockquote><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuuKAXlu26R15nrkj2p6j7uFwCEYIFuSKPDeMTzncUQI9rvV8Ij91KCfoTjCI2ZPkPVfkKsfI1itOqEln2wPmEElmEWvQ6gukOY3ZAt6LIgskptMXP9xY4-1DU35OONm-5VjLUGQiS5Go/s540/chef.jpg" style="margin-left: auto; margin-right: auto;" width="540" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">The Chef at Hay Chooi coffe shop</span></td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuuKAXlu26R15nrkj2p6j7uFwCEYIFuSKPDeMTzncUQI9rvV8Ij91KCfoTjCI2ZPkPVfkKsfI1itOqEln2wPmEElmEWvQ6gukOY3ZAt6LIgskptMXP9xY4-1DU35OONm-5VjLUGQiS5Go/s1600/chef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"></span></a></blockquote><blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenMZ7-l9YIFfwmwXQUUbVx2jr_p1VHNeOGHn3FyS20hl3G88HtkGwbTlx3j9s_2-1xAEOcap3bqCKPvb5SYfI6Ua5WYgsEzUd-XgLeDko9TyKUvylrYb0hnH_jczbp75LoMWeIgvM6pcy/s1600/photo-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenMZ7-l9YIFfwmwXQUUbVx2jr_p1VHNeOGHn3FyS20hl3G88HtkGwbTlx3j9s_2-1xAEOcap3bqCKPvb5SYfI6Ua5WYgsEzUd-XgLeDko9TyKUvylrYb0hnH_jczbp75LoMWeIgvM6pcy/s1600/photo-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenMZ7-l9YIFfwmwXQUUbVx2jr_p1VHNeOGHn3FyS20hl3G88HtkGwbTlx3j9s_2-1xAEOcap3bqCKPvb5SYfI6Ua5WYgsEzUd-XgLeDko9TyKUvylrYb0hnH_jczbp75LoMWeIgvM6pcy/s1600/photo-1.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenMZ7-l9YIFfwmwXQUUbVx2jr_p1VHNeOGHn3FyS20hl3G88HtkGwbTlx3j9s_2-1xAEOcap3bqCKPvb5SYfI6Ua5WYgsEzUd-XgLeDko9TyKUvylrYb0hnH_jczbp75LoMWeIgvM6pcy/s200/photo-1.JPG" width="200" /></a></blockquote></blockquote><br />
<blockquote><blockquote>One of our lunch dishes - fried fish with soy sauce, ginger, scallions and sliced red chilli.</blockquote></blockquote>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-86174215328944201272010-11-26T20:50:00.004-05:002010-11-27T10:18:23.619-05:00Plantain sweet potato<blockquote><div style="padding: 3px; text-align: left;"><blockquote><a href="http://www.flickr.com/photos/34599344@N05/5209993407/" title="photo sharing"><span class="Apple-style-span" style="color: black;"><img src="http://farm6.static.flickr.com/5208/5209993407_173a4faef3.jpg" width="540" /></span></a></blockquote></div></blockquote><blockquote>Breakfast. Steamed Plantain, sweet potato, grated fresh coconut and brown palm sugar.</blockquote>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-38053850133001619352010-11-25T02:58:00.002-05:002010-11-25T10:25:14.795-05:00Won Ton<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/34599344@N05/5206271580/" style="margin-left: auto; margin-right: auto;" title="photo.JPG by indievore, on Flickr"><img alt="photo.JPG" height="540" src="http://farm5.static.flickr.com/4124/5206271580_0344a6bf4a.jpg" width="540" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Best Won Ton noodle in Johor Bahru</span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;"><a href="http://www.hosengkee.com/">Ho Seng Kee</a></span></td></tr>
</tbody></table>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-47560061163128029992010-08-01T03:41:00.001-04:002010-11-25T10:41:23.202-05:00Dinner at San Low<blockquote><object height="405" width="540"> <param name="flashvars" value="offsite=true&lang=en-us&page_show_url=%2Fphotos%2F34599344%40N05%2Ftags%2Findievoresanlow%2Fshow%2F&page_show_back_url=%2Fphotos%2F34599344%40N05%2Ftags%2Findievoresanlow%2F&user_id=34599344@N05&tags=indievoresanlow&jump_to=&start_index="></param><param name="movie" value="http://www.flickr.com/apps/slideshow/show.swf?v=71649"></param><param name="allowFullScreen" value="true"></param><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/slideshow/show.swf?v=71649" allowFullScreen="true" flashvars="offsite=true&lang=en-us&page_show_url=%2Fphotos%2F34599344%40N05%2Ftags%2Findievoresanlow%2Fshow%2F&page_show_back_url=%2Fphotos%2F34599344%40N05%2Ftags%2Findievoresanlow%2F&user_id=34599344@N05&tags=indievoresanlow&jump_to=&start_index=" width="540" height="405"></embed></object></blockquote><blockquote><div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img src="http://farm6.static.flickr.com/5282/5205766135_b56c896452_t.jpg" /> <a href="http://www.sanlowseafood.com/">San Low Seafood </a></div></blockquote>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-6525833273274549517.post-65783799349021179932010-05-18T01:59:00.010-04:002010-11-27T11:31:48.255-05:00Lunch at Johor Cultural and Sports Club.<blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH87BG_uOI-bhVpRUtaiyS_cpFVQ85Ctxp3OgxJSdqc1VhNgxZzZ3h_irf8de7FetNR6l49zKTENcE38u-1BSawbNHoyzxTsWFF64FNUtAwIUnmKK8pXPQ_JkaWrtzmgnrPFDO72t4pStU/s1600/clubclunch.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5472486160346382578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH87BG_uOI-bhVpRUtaiyS_cpFVQ85Ctxp3OgxJSdqc1VhNgxZzZ3h_irf8de7FetNR6l49zKTENcE38u-1BSawbNHoyzxTsWFF64FNUtAwIUnmKK8pXPQ_JkaWrtzmgnrPFDO72t4pStU/s1600/clubclunch.jpg" style="float: center; margin-bottom: 10px; margin-left: 18px; margin-right: 10px; margin-top: 0px; width: 540px;" /></a></blockquote><blockquote><blockquote><a href="http://www.jcsc.com.my/">Johor Cultural and Sports Club</a></blockquote></blockquote>Unknownnoreply@blogger.com