I forgot to mention about the cockles which we had after the boat trip in Kuala Gula. The guide's family owns a cockle farm and there were some harvested which I asked to try. His wife used hot boiling water to blanch them. Like what we used to do in the old days, we ate them with chili sauce. Our Canadian guests declined for fear of hepatitis or other infections. My wife and I felt the explanation about it being farmed in a known clean local area reassuring enough. In fact, we are quite used to eating some when having our local curry laksa or Penang fried kwayteow. The cockles are rich in iron and being anaemic during my youth, I should know. It is a pity many of our food items are likely to be contaminated in one way or other.
Cheng is fascinated by how the Dutch love their herrings, eaten raw...
My son had a taste of the herring, eating it raw like the Dutch, when he was in Holland.
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