KennethT

Traditionally, the blue color comes from a flower called butterfly pea flowers. Pulut inti is one of my favorite kueh but this is the first time I've seen them there, despite them saying that they have it often on the weekends (which is when I go). The glutinous rice is very subtly flavored - it's basically just the rice and the pandan leaf that it is steamed in. The brown topping is coconut shavings cooked in palm sugar.

Appetizer of Lady Wong curry puff, then Thai style steamed red snapper with lime sauce, with some stir fried Chinese broccoli. Fish steamed in the CSO. Pulut inti from Lady Wong for dessert.

We spent about a week or so in south island New Zealand in Dec. 2019 (check it out in the New Zealand dining forum). It is gorgeous and definitely worth visiting - we barely scratched the surface of it, but it's a totally different experience/scenery than Iceland. They're both uniquely wonderful.

Thanks... makes sense - Iceland is probably about as far away from you as you could get (other than the North Pole!).

Thanks - yeah, I have one of them also (a cheap Harbor Freight special) but never thought to use it in the kitchen. As @Steve Irbysays, as tools go, it's one of the safer ones out there. Definitely much safer than a reciprocating Sawzall!

huh. I never thought of wrapping it in plastic wrap. Simple - I like it! One final question - how do you use it so it doesn't tear up your cutting board as you cut through the meat? Do you freeze the meat first or does it not matter?

How do you wash it? I know the blade is removable, but sometimes gunk gets everywhere.

Thanks - I use my 16 year old Krups rice cooker/slow cooker. The key is to wash it well, use the proper amount of water - for Jasmine that means using enough to hydrate teh rice but not boil it. Jasmine rice has to steam once hydrated. One thing I learned about my machine is that when it says the cycle is done and it switches to keep warm mode, you really need to keep it in there unopened for an extra half hour or so, then it comes out like this. I'm going to pick up more tamarind this weekend. I can get some a couple blocks away from me but it wouldn't be "seedless", but I can go down to the Thai store and pick up what I want, which I'll do this weekend as I'm out of my giant economy sized bag of rice and I need more rice bran oil, which they have at a really good price. I think the postage from Costa Rice would be a LOT more than the value of the product inside!

Singaporean Nyonya curry with a bit less tamarind than normal

Only leave myself with 15g of tamarind pulp! How do I not have an extra block in the pantry?!?

Yeah, I read about that...

Sichuan twice cooked mahi mahi

I need to find a way to take a trip there during mango season!!!

What do you do for pho broth? Homemade? Northern or Southern style?

But to how many decimal places? Seriously, is there a reason for using an irrational number as a measurement?

How was El Quijote?

I've had BonChon in NY - their wings are good.

Foot burnin' chicken tacos....

Could be?!?! I'm insulted!!! Just kidding, but really, it is very delicious. And conveniently....

Javanese chicken soup.... Oh how I've missed you!!!

Nyonya chicken curry with belacan bok choi

@Shelbydid you ever try the Kent mango from Misfits?

Red snapper on mango som tum

Coming this Xmas/NYs to an eGullet near you...

For the next trip, pack sunglasses, sunscreen and a 2nd stomach.... Penang, Malaysia! One of the street food capitals of SE Asia...