I walked by a place called Chicken Factory,
where a half chicken, Coke, yuca fries cost
$7; the store smelled really good and
I've never had a yucca fry, but would cheerfully try some if offered.
I far prefer them to potato fries; not
sure why.
Not so sure on the Coke.
One could maybe get another soft drink, but a
lot of the little brands are being crowded out
by the Coke vs. Pepsi battle.
or drink). My heart shriveled, and I tried
not to show it, but after she accused me of
trying to ruin her appetite. This is a woman
who went on a trip to Singapore and Thailand
with a delegation of US food writers and was
fed under the watchful eye of that same
Violet Oon.
Some people genuinely like McDonald's. There's no accounting.
Actually, in Singapore McDonald's has interesting and
possibly (I've threatened to try but have not gotten
around to it in 15 to 20 trips there) tasty menu
items with intriguing names like gula melaka fizz.
it's simply a matter of covering up, but sometimes
that's not all one needs to do.
There are whole cuisines based on doing just that.
Naturally. It is only in recent times that
lots of people have had the luxury of being
able to throw stuff out.
Most classic country recipes exist for just that reason. Boeuf
Bourginon is a prime example.
I'm not so sure about that dish, which has
in its classic version ingredients beyond
the means of the average Josephine. I don't
think households of the ancient stewing
classes had spare Burgundy wine, pearl
onions, tomatoes, or, perhaps, beef. Don't
believe what you read on the Internet.
Especially when they say that Saint Julia
introduced it to America.
Many Asian cities have great street food. It
may or may not be better than that in New York,
say, but it's more highly appreciated.
No surprises there.
I've had decent street food in NYC, though,
some from places that have been written up
in places like the Times and Gourmet.
I'm usually only sure about 75% of the time.
Good enough for jazz.
Or government contractor work.
One hopes that's not true of the highway contracts.
Or ATC.
---------- Recipe via Meal-Master (tm) v8.01
Title: Fried Yam Puffs - Epok-Epok Keladi
Categories: Appetizers, Fish/sea
Yield: 6 servings
1 1/2 lb Yam cut into small pieces 2 oz Frozen green peas
1 ts Salt 1 Spring onion chopped
1 ts Msg 2 Mushrooms diced
2 tb Sugar (gula melaka 1/2 ts Salt
-preferred) 1/2 ts Msg
2 tb Softened butter 1 ts Sugar
2 tb Tapioca flour 1/2 ts Soy sauce
Stuffing Ingredients 1/2 ts Oyster sauce
4 oz Prawns 1/2 tb Cornflour in 3 T water
4 oz Meat, minced 2 tb Cooking oil
3 sm Onions chopped
Puff Ingredients
1. Steam yam until cooked. Remove and mash. Leave to cool.
2. Heat cooking oil in pan. Add prawns and meat and stir for 1 minute.
Add onions, spring onion and mushrooms and stir for another minute.
3. Add salt, msg, sugar, soya sauce, oyster sauce and cornflour mixture.
Stir well. Add in green peas and stir. Remove and cool.
4. Put puff ingredients in a bowl and mix well. Knead thoroughly.
Divide
into 20-25 portions.
5. Roll each portion into a ball and flatten.
6. Put 1 t stuffing in centre of dough. Moisten edges, fold over and
seal.
7. Heat cooking oil for deep frying. Deep fry until golden brown.
Serve
Hot. Source unknown
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