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Best Fat Paysites
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| technology, killer, 360 toy company, baby cereal, 64111 2596, chubby cheeks, dollface himalayan, popa chubby blues music > contemporary blues music, seattle newspapers, album, granny plumpers , shopping, plumpers 69 , corey stevens, chubbydean, baseball history biographies, brutally, harp, funny pics, nineteen sixty, history of jazz, real estate, fresh, | can't remember the brand harry potter name, just remember that it has an elephant in front as its logo. ooh the souffle looks so cute! hi chubby hubby - what a coincidence that you too discovered this great soya sauce - i have two bottles in my kitchen of the light and dark which i treasure and harry potter use oh so sparingly. i just chanced upon them in penang about 5 years ago when on a foodie tour with my hubby and since we were scoping out pulau tikus market (which is where they are located) we found this harry potter treasure trove and were amazed that they actually made the soya sauce themselves! it is really wonderful, BTW if you go to penang again do go armed with this wonderful book called Penang Food Odyssey (can't remember author's name) - she published it herself and it is a definitive guide to the superb hawker food there! |
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| My pleasure. Thanks for dropping by.MM: My pleasure.Sam: Hiya. I tend to agree with you. Once things get too commercial, the quality often drops. It's really nice to still be able to discover small producers like these guys. Hiya,I've been to Penang only once and little did I know! I guess I know chubby cheeks what it's like to have a good handcrafted soy sauce as compared to mass-produced common kinds. I am just curious, but what do you guys usually use Chinese soy sauce with? As a Japanese I'd use our kind chubby cheeks of soy sauce with, eh, basically chubby cheeks anything... Thanks for the great info and beautiful shots, per usual! ooops sorry, the Anonymous comment right above was me. Should try the one from Kelantan as well. I grew up having that, and nothing in S'pore can even match up to it slightly. There's a distinct aroma to the sauce, and not salty, it just complements your dish, as a final touch, but doesn't overpower the essence of the lead.I |
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