My mama used to cook it, with the perut thingy, ewww.

---

Added on January 1, 2010, 5:04 pmYou'll never find this kind of rubbish in Taiping and Ipoh. The chüchiongfan there is served with a deep fried shallots and garlic slices and sometimes hebi, usually with chili sauce, oil and toasted sesame seeds; and instead of the yukky brown sauce you get in the klang valley, you get a red to maroon-coloured sweet sauce that has a slighty tart edge to it. Often served together with taro cakes.

This post has been edited by PangurBan: Jan 1 2010, 05:04 PM

Wah Mul Naengmyon. Speciality of North Korea. Do they do it well in that place in Bangsar? Name?

Ahhh chaliong - nice.

The most memorable chiongfan I've ever had was in Luang Phrabang. There was this auntie sitting on some square somewhere in Luang Phrabang with a stove in front of her. She made each roll from scratch in front of you on her steamer. Of course, this meant you had to wait for ages, as she made each serving to order. The filling was hebi and some shredded vegetable and it came with a sweet and sour dipping sauce, I assume with lime juice and nam pla. Unforgettable.

I recently had dinner at some rustic place in Taiping and my nephew from Singapore wanted some Singapore milo concoction where they sprinkle additional milo powder on top of the normal milo ping and they call it milo dinosaur it seems. The waitress there obviously never heard before but she took the order anyway. Then the milo dinosaur came - milo ping with cincau on top!!

The french will eat anything. They even eat disgusting things like the fatty liver of a goose which is confined all its life in a crate and force fed until the poor thing pengsan.