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On the way out from Labis and back to Singapore, we decided to stop by this place in Yong Peng which serves Fu Zhou fare.
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These minced pork and liver balls are stuffed into pig intestines before they're fried. They reminded me a bit of hati babi bungkus, no complains here; these were tasty as.
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Stir-fried pork ribs, in a tangy sauce. A good thing the sauce wasn't too sweet. A nice smoky aroma from good wok heat finished this off nicely.
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A classic Fu Zhou dish to order is the chicken with Chinese red wine in vermicelli. This one has a kick in it. I think they poured in more of the booze when the dish was done but it was still fragrantly good.
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Some stir-fried greens with garlic are always good for health.
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Finally, to round up the meal before we returned to Singapore was a plate of black sauce noodles. Yong Peng looks like another sweet place for grub, so I'm quite sure I'll be back to check it out more thoroughly next time.
D
1 comment:
Those liver rolls are to die for, being stuffed in intestines this is hardcore old school, the real way to make sausages.
A pity the fools these days have no appreciation of offal at all. Some idiots don't even know that fish has fins and scales, thinking it's just fingers....
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