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2008.11.27

Comments

BM

Hmm. At the beginning of this post, I was consumed with hunger. Somewhere in the middle, I lost my appetite. But by the end, I'd bounced back. What's that they say about the sausage factory?

renato

Wow, duck liver (foie gras) in a sausage with SEAsian flavors -- and inexpensive ? I am literally drooling...

corrine

Pictures say a thousand words. Fantastic! Hope to try this someday! Duck liver sausage...wow.

eastingfeasting

this is great, you guys are eating stuff that will someday be high price gourmet in new york city. you should dedicated a whole section to southeastasian sausages, i know thais, laos, vietnam, chinese has their own.
i myself love vietnamese bloodsausage, it has the purple parilla, or mint flavoring..makes you forget you're eating blood sausage.

Mila

That is an amazing photo (the translucent whorls of the casing!). That would be interesting, a series on Asian sausages (have you ever tried those tongue/mouth numbing sichuan sausages? yow).

Robyn

BM - yah, maybe sometimes it's better not to know. But you would *love* these links.

Renato - inexpensive by American standards, for sure. I want to say about RM12 for two, with veggie ... that's less than U$4.

eastingfeasting - I wouldn't doubt it! That's a great idea, actually, about the series. We'll put our thinking caps on.

Mila I love those Sichuan sausages! Gosh it's been years since I've had the pleasure.... thanks for reminding me.

Cupcake

Great story! :-) Are you back in town?

Cupcake

Life 2.0

Your photos are so detailed that I was telling my husband about the liver sausage and in my mind, I thought the sausage making was a segment on Anthony Bourdain's, "No Reservations" episode of Malaysia. It took me a moment to realize the sausage making was a photo documentary and not on TV. WoW!! Awesome work.

Life 2.0

Your photos are so detailed that I was telling my husband about the liver sausage and in my mind, I thought the sausage making was a segment on Anthony Bourdain's, "No Reservations" episode of Malaysia. It took me a moment to realize the sausage making was a photo documentary and not on TV. WoW!! Awesome work.

Dova

i wrote a comment here and realised i didnt type in the code at the end and lost it, darn..here it is again:

i wanted to see what PJ has to offer since i was reading a copy of timeout abt KL vs PJ.

after a 40 MYR cab ride later, we got there. i mean both the hotel staff and cab driver found it odd i want to come here. we got here at abt 1pm, so we missed the market.

first stop, weng kee for sausage, it was beautiful. my boyfriend usually dun eat so much rice, but he polished off the whole plate with the helping of the yummy sausage.
the char siew we got was quite dry, not the cantonese kind i am accustomed to.

next stop we went to restoran hong seng for curry noodles. but it was a bit late curry stall has packed up and gone. that was when i relaised the ordering system there. so, the bigger restaurant with a name houses the smaller noodle cart?

last stop, we went to Kedai Kopi wah cheong, we ordered peppery fish head soup with rice noodles and a flat rice noodles dish laced with pork mince and thick soy sauce. it comes with a soup with fish balls, the soup was outstanding.

so after 80MYR spalshed on cabs and 20 MYR on food, we surprised ourselves why we did it. but as cliche as it sounds, guess thats what travelling is abt.

thanks for your blog
cheers

Dova

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