Har Kow. Mmm..juicy, tender, good to the last bits.
Pork Siew Mai
Century egg porridge being given a twist with bits and pieces of wantan skin.
Deep fried Yong Tau Fu Chillies.
Deep fried har kow served with mayonaise. Cantonese loves their food being deep fried. Nevermind, Hakka girl here adjusts herself well and gobbles down anything shrimp, regardless deep fried, steamed or stir-fried.
Deep fried sui kow. The skin is deep fried to perfection, crunchy even it's not scorching hot on the tongue. Bite into this, you'll find lots of chives, pork and shrimps.
Pork sui kow. Pork pork and more pork inside these mini treasures. Are you cannibal enough?
Steamed pork ribs with black dace. The meat falls off from the bone easily, very fragrant and soft to bite.
The shrimp chee cheong fun with generous amount of fried shallots and sambal
And all these came up to ya-sei-khao-pat. Cheap and affordable for a big eater me.
2 comments:
Hello girl... where are you? Not updating more ah? give us some plump sweet gossips or even food would suffice...
Drown in the abysmal state of mind already :P
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