Good food

had the delicious Thai fried glass noodles Jun got for my lunch yesterday.cooked by a Thai cook,very authentic like Bangkok street food.full of seafood.for dinner i cooked Cantonese food to help Jun recover from cold.old cucumber chicken soup boiled with dried oysters,squid,red dates n honey dates,long beans stir fried with fermented shrimp paste from hong kong or ham har cheung with thinly sliced organic pork slices .the pork is free of beta antagonist,growth hormone or antibiotics.its a rare time i eat pork but the price was a bargain.then i cooked chicken drummets with spring onion,ginger,big onions,oyster sauce,rice wine n dried chilli.Shrimp paste from Cantonese cuisine shares ancestry with Southeast Asia.Malay n Indonesia call it belacan.it was recorded in Malay text of this paste from Java,Indonesia.When Ming dynasty mariner Admiral Cheng He visited

there,he liked it and introduced it to southeastern China which adapted it to their cuisine.Another Hong Kong dessert the honey dew sago and mango n sago tang sui also has foreign origins.mango is native to southeast asia and india and honey dew is from north Africa.The sago pearls come from the sago palm tree in south east asia.So Hong Kong cuisine is fusion of East meets the rest of the globe For lunch today its the vegetarian mee jawa at the kopi tiam in section 17.the boss recognised me n gave me more soup which she said uses pumpkin,carrot n sweet potato n i love it with fried toufoo, curry potato n extra sambal mock squid. tea time is crispy grilled tofu pockets stuffed with shredded vegetables in rojak sauce sprinkled with crushed peanuts