There is no better way to experience a new culture than by diving into the local street food. You get to see what sort of flavors,meats,and cooking styles they use and it’s usually on the cheap. It’s even better if you have a local as a friend to find the best of the best jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-104-719′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});On a street corner in Causeway was a vendor selling kebabs with exotic-looking meats and little bowls of shumai and stewed meats. We got some shumai,cheese dogs (little cocktail wieners bursting with cheese), and some barbeque grilled octopus coated with a shacha sauce. If only we had the tummy space to taste everything!
jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-74-647′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});This month we were selected to partake in Foodbuzz’s 24,24,24 to host our unique Chinese New Year meal. As you may know,Chinese New Year was actually on Feb 14 but we decided to have a belated celebration today jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-77-663′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});This is the last of the recent recipe blitz. Amanda and I made these steamed buns as an alternative to the traditional peking duck wrappers. I had been to a couple Sichuan restaurants where they served the duck with the same garnishes as Peking duck,but offer a steamed bun instead. It’s a little easier to construct and eat and I like the doughy texture of the bun. I wasn’t able to get my mom’s recipe and used this recipe from about.com instead jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-75-658′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});This is another one of those recipes that I haven’t had in quite a while. This dish,like the White Cut Chicken,is also a cold dish and can be served with a dipping sauce. The beef shank in contrast is pretty flavorful and can be served by itself.  |  | |
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