Dian

Does the Dane just hate lunch, or is he a small eater? Does he eat breakfast? I can't imagine not taking much breakfast or lunch! ooh, and I second the request for the background on the avatar.

Great pictures Yetty! I would describe the attap seeds as having a gelatinous texture though. I usually can stomach only one, them being extremely sweet. The kalamansi is just beautiful.. I've always wondered, how is it different from limes? Or are they the same?

I don't get it.. Is beer crazy expensive there? Like how much?

Paella. I would eat that everyday if I had that much saffron.

*wail You just killed me. I knew it was a bad idea checking in here when starving.

Hi snowangel, great blog you have here! I have a question, do you still use raw pork to make larb?

OT but I just had to ask: jerzymade, would the skate you're referring to be stingray? Barbequed sambal stingray to be precise? Great blog btw!

I love love those green soybeans! What a wonderful idea, I can't believe I never thought of that

I'm adventurous, but not an idiot ah, I'm Singaporean and I absolutely detest durian too. Durian season is absolute torture for me, having to live with five people who lug back sacks of it. anyway, its Sanur . When I saw Sunar I just went crazy trying to remember the name, and I sooo knew it, and I just couldn't get it so I ended up permutating the letters.

Hehee, I won't eat deveined shrimp. I love the juicy crunch of biting into whole shrimp, and the whole deveined look just changes the whole first bite texture for me. Like when I see it, I think non juicy/crunchy shrimp, therefore unfresh shrimp, therefore mushy. Irrational definitely. But I just won't eat it. IMO it's such a waste of possibly great shrimp.

vanilla website is an excellent resource go check it out

Hell, I eat barbecue sauce all the time. We made some at school a few weeks ago, and I ate half the saucepan. Condensed Chicken Broth. I'd stick my finger in, savour, grimace, and then come back for more. There was once when I even packed a chicken stock cube to school just in case I needed something salty.

Stir fried chinese carrot cake. Chinese carrot cake is essentially a block of white radish paste with flour. Its then chopped up and fried with eggs, generous dashings of thick black soya sauce, chilli paste, preserved turnip and lard. Heavenly when served topped with green onions with extra chilli at the side to taste