"First you take ze french loaf like zis, zen you cut it. Open it like zis. Now you take ze butter. Nice creamy butter and you spreads zit all over your french loaf.. yes. Zen, zen... zen you take a little bit of of saucisson and you puts it into your buttered loaf... After zat, you takes some pickles and puts it in too... and voila! Saucisson Sandwich!
but that's only in the beginning. When you start to chew, the flavour bursts in your mouth, a little peppery, a little minty, a little fruity and somewhat sweet with a hint of caramel.
Yes, it's oily and fatty, but the good ones, properly done, aren't that greasy after all. In any case, it's up to the individual which part of the meat to add to the bun, and how much of the gravy or none at all to use.
Which reminds me, perhaps we should also do a pohpiah party ...
Pohpiah = 薄饼 ... which is quite misleading 'cos it's neither 薄 nor a form of 饼 ...
Isn't (or perhaps I should say "wasn't") there a DIY popiah restaurant at Far East Square? I know there used to be one along Neil Rd too but that's gone now.
Yes, DIYs are the best, you get to chose all the ingredients you like to put in... ok, folks, I am in... just that, the next few weeks seems like rather busy, perhaps 2nd week of Dec onwards?
aiyah... make me feel hungry only lah... tsk tsk tsk...
ReplyDeleteme HUNGRY too........
ReplyDeleteDoes it taste good?
ReplyDeletedunno... must ask those guys who had eaten... guys... guys... GUYS?
ReplyDelete"First you take ze french loaf like zis,
ReplyDeletezen you cut it. Open it like zis.
Now you take ze butter. Nice creamy butter and you spreads zit all over your french loaf.. yes.
Zen, zen... zen you take a little bit of of saucisson and you puts it into your buttered loaf...
After zat, you takes some pickles and puts it in too... and voila! Saucisson Sandwich!
Eh... we not asking for receipe, just how it taste lah.... haiz...
ReplyDeleteand dont say like Saucisson... not idea what it is...
ReplyDeleteit tastes like durians...
ReplyDeleteWhat... durains?... wow.
ReplyDeletebut that's only in the beginning. When you start to chew, the flavour bursts in your mouth, a little peppery, a little minty, a little fruity and somewhat sweet with a hint of caramel.
ReplyDeleteIt also tastes like chicken.
Me like cookies.
ReplyDeleteoh no.....that's terrible!
ReplyDeleteI always thought it would taste like chicken... for anything we are unfamiliar with.. it is chicken.. Yeah?
ReplyDeleteThat reminds me ... nobody introduced Francois to kong-bak-pau ... right?
ReplyDeleteWhat is Kong bak-pau?
ReplyDeletesomething Ur would not eat... braise fatty pork bun... hehehe.
ReplyDeletesomething Ur would not eat... braise fatty pork bun... hehehe.
ReplyDeletesomething Ur would not eat... braise fatty pork bun... hehehe.
ReplyDeleteI just lost my appetite...
ReplyDeletelost it 3 times too...
ReplyDeleteCentaur ,this Pork Bun are not Halal food ,Right ,where this bun come from ?
ReplyDeleteSorry, mistake of the finger, so I resolve the problem...I delete the accidental uploads.
ReplyDeleteYes, Simon, it is pork, definitely not Halal. Bun? umm, from wheat?
This bun product of Singapura.
ReplyDeleteMe go for milk and cookies now.
扣肉包 ...
ReplyDeleteYes, it's oily and fatty, but the good ones, properly done, aren't that greasy after all.
In any case, it's up to the individual which part of the meat to add to the bun, and how much of the gravy or none at all to use.
Which reminds me, perhaps we should also do a pohpiah party ...
Pohpiah = 薄饼 ... which is quite misleading 'cos it's neither 薄 nor a form of 饼 ...
Pohpiah is nice... I love the skin...
ReplyDeleteI am game for it... how about going to a place for it... I remember somewhere in Joo Chiat, there is a restaurant that offer this....
ReplyDeleteThere's a stall at Margaret Drive hawker centre selling the pohpiah skin and fillings for D-I-Ys ... been wanting to try it out ...
ReplyDeleteHey, suddenly Pohpiah sounds promising. Can DIY neh... hmm... hmm
ReplyDeleteIsn't (or perhaps I should say "wasn't") there a DIY popiah restaurant at Far East Square? I know there used to be one along Neil Rd too but that's gone now.
ReplyDeleteI always need 2 layers of skin to make mine ... greedy with the fillings lah ...
ReplyDeleteMe love DIY fillings.
ReplyDeleteYes, DIYs are the best, you get to chose all the ingredients you like to put in... ok, folks, I am in... just that, the next few weeks seems like rather busy, perhaps 2nd week of Dec onwards?
ReplyDeleteToo early for confirmation, let you know as the date comes nearer.
ReplyDeleteYou know... instead of a shop.... we could just cook our own popiah...
ReplyDeleteTrue, true, let's go Shuang Lin Si first. I don't have appeitite for food these few weeks anyway.
ReplyDeletesaucisson.. whats this?
ReplyDeletebtw, kong ba pau is not origin from SG.. if i am not wrong, its Xi-Hu or some place in China.
I thought nobody is interested in shuanglin si anymore.. no schedule so far..
ReplyDelete;-(
sigh... dunno... to both... right now, my brains are completely fried and I still have to work tomorrow, so I cannot think very hard any more.
ReplyDeleteok, I could put up zee date..... let me see, how about 24th November? anyone anything? If ok, I will then put it up...
ReplyDeleteWho say one? I am always interested. Just no appetite for food. Hehehehe
ReplyDeleteGo reply centaur's event and confirm attendance... she put up an event for this liao...
ReplyDelete你快变神仙了!
ReplyDeleteJust not interested in food...
ReplyDeletecome back to popiah party, I like the idea too, but must discuss dates first.
ReplyDeletethe thai popiah is good, got seafood in it..