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2015.07.17

Comments

Chris

Do love brains though supposedly high in cholesterol. I would love to sample lamb brains, have had lamb kidneys and heart. Pig brains are pretty popular in Malaysia...great with just a bit of soya sauce and pepper. Give it a go. Next offal on my list would be chicken testicles, yup, available in Box Hill market in Melbourne!

Amanda  (@lambsearshoney)

I remember seeing a street vendor selling these in Istanbul. I wondered at the time how they were eaten - they seemed a little awkward to eat on the run.
My grandmother often cooked brains when I was a child. They, along with liver, kidneys and tripe were cheap. I didn't mind brains too much when she crumbed and fried them and I could drench them in tomato sauce (ketchup), but when she presented them palely trembling on the plate, cooked in a white parsley sauce, my nerve always failed.

Lizzie

Brains. Bleugh. I tried calves brains, breaded and deep fried and I really didn't like their...foamy... texture at all.

(Totally agree on this daredevil eating. Snore.)

Please tell me your book will be published in the UK too?

Robyn

'palely trembling on the plate' -- priceless, and kind of disgusting, imagery Amanda! I can't blame you, I wouldn't have tried them either.

Lizzie, I hope that it will be published in the UK. I imagine that our publisher will be looking for a UK publisher once they have something to show around (manuscript isn't due till Sept 1). Thanks for reading!

Braeden

As someone who will be soon traveling to SE Asia I want to thank you for these posts!Lets me know what I'm getting into ;)

Kai

I am so with you.

I'm from the Philippines, by the way, and while I occasionally eat balut, I cannot fathom that blood stew (dinuguan). But give me sinigang every day and I am a happy camper.

I am from the northern part of the country and we do have a common dish with pig's brain. It's mixed, though, with grilled strips of pork cheeks, and seasoned with kalamansi (small limes) and sliced chiles. If you're not familiar with the dish and its ingredients, you won't be able to guess what the white sauce-like thing in it, and it can be quite addicting, with rice or with ice-cold bottles of beer.

Robyn

Kai, if you are referring to sisig -- I love it! If it's very well-cooked and crispy it's fantastic! So I guess maybe I do like brains ... as an ingredient in a well-prepared dish. :)

Rekha rajan

This is too cool. We have a South Indian version of this called - "Aatu Moolai Masala"

Susan McCarthy

I'm so disappointed. I thought this was going to be a post about zombies.

Hey Robyn, I stumbled onto your blog a few years ago and check in periodically. I'm one of your old comrades from Liz Perry's Chinese Politics class - Susan McC. Howdy! So awesome the route you and Dave have traveled (I just looked at his blog and gorgeous photos).

I thought you might be in Singapore but I see you are now in Penang. I'll be in SIN for much of next week for a conference, but I have to return right after. Next time I will have to plan better.

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