Sunday, September 30, 2007

Chai Tow Kueh (Carrot Cakes)

March 29th, 2007 Seow Boon wrote ...
I'm inexplicably fond of this crispy, aromatic and crunchy stuff. How does a simple rice cake turn into such a wondrous combination of smell, taste and mouth-feel?

Lately, though, it's been disappointing. Mostly mashed into little bits glued together with egg which just doesn't feel right. The chilli is lightly smeared on but not fried to release it's aromatic secrets. Then, it tastes too oily, though whether this is really so or my preferences have changed, I don't know.

Here comes the question: where's the good stuff?

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