Late night @ Uptown
Wednesday, May 31, 2006
Chris was hungry, so together with Cina and I, we decided to head to Uptown to do what Malaysians do best: eat :D Of course, I nearly killed them (and my side mirror) turning out of Chris' apartment :/ The folks would've been extremely pleased if that happened.
Tonight's choice of food: lok lok.
We debated over that it actually translated to. Cina said "soak soak" and I said it was "boil boil". I can't for the life of me remember what Chris said :P Regardless, it sounded equally as whacked as the ones Cina and I came up with lol
Basically lok lok is where you pick out sticks of random goodies (think fishballs, crabcakes, quail eggs, fried dumplings, shellfish, seafood taufu etc etc) placed conveniently on the table and cook them in the boiling pot of water in the middle of the table.
The fried stuff! Yum :)
The raw stuff located far, far on the other end.
Cockles: the *really* raw stuff.
I don't know why, but there's always a plate of century eggs (in this case, quails) with pickled ginger sitting about lok lok tables. Don't even bother asking how they made the eggs :P
The hundred year old eggs!
And finally, this is where you cook/warm your food as demonstrated by Cina:
Takin' a nice dip.
Oh, and the assortment of sauces to go along with your food:
Clockwise from 12: chili sauce, peanut sauce and sweet sauce.
If you can't already tell, we are dining outdoors at a rather unique establishment. To give you an idea how unique it is:
First-class dining... or not?
Yes, that is indeed the back of an alley :P We're sitting in the middle of the road, next to a back alley (not to mention obnoxiously close to where they do their dishes) and flanked by traffic. Ah, Malaysian food venues ;)
Remember the picture of the cockles? The trick to eating them is to cook them as little as possible. Meaning, dip the stick of cockles into the boiling water for two seconds, take it out, stick it in for another two seconds and voila!
Cooked cockles: this picture looks almost disturbing...
My tummy just did a flip looking at that picture with the knowledge that the cockles are currently residing in my intestines. Taste wise? Uhm, slightly rubbery, a tad bit juicy and expectedly raw xD Almost tastes like something else too, hrm... ;)
As we're having lok lok, Chris ordered bak kut teh (uhm, herbal stew of piggie parts) as well. Since Chris adamantly refused to model her pot of bak kut teh for me, I've picked out the one thing in her bak kut teh I have not tried: pork intestine.
The piggie's insides.
YUCK :P YUCK YUCK YUCK :P
It doesn't look all *that* terrible. Think of it as uhm, a cocktail sausage... with coils... that is bitter... *gags* Although, it tastes rather decent if accompanied by a spoonful of peanut sauce and blind ignorance to the fact that you're eating another animal's food processing and absorption system.
:/
Uhm, so yeah... my intestines are now currently processing some other living thing's intestine. It's quite disconcerting.
I think I need a hot cup of green tea to wash the taste out of my mouth xD
Chris was hungry, so together with Cina and I, we decided to head to Uptown to do what Malaysians do best: eat :D Of course, I nearly killed them (and my side mirror) turning out of Chris' apartment :/ The folks would've been extremely pleased if that happened.
Tonight's choice of food: lok lok.
We debated over that it actually translated to. Cina said "soak soak" and I said it was "boil boil". I can't for the life of me remember what Chris said :P Regardless, it sounded equally as whacked as the ones Cina and I came up with lol
Basically lok lok is where you pick out sticks of random goodies (think fishballs, crabcakes, quail eggs, fried dumplings, shellfish, seafood taufu etc etc) placed conveniently on the table and cook them in the boiling pot of water in the middle of the table.
The fried stuff! Yum :)
The raw stuff located far, far on the other end.
Cockles: the *really* raw stuff.
I don't know why, but there's always a plate of century eggs (in this case, quails) with pickled ginger sitting about lok lok tables. Don't even bother asking how they made the eggs :P
The hundred year old eggs!
And finally, this is where you cook/warm your food as demonstrated by Cina:
Takin' a nice dip.
Oh, and the assortment of sauces to go along with your food:
Clockwise from 12: chili sauce, peanut sauce and sweet sauce.
If you can't already tell, we are dining outdoors at a rather unique establishment. To give you an idea how unique it is:
First-class dining... or not?
Yes, that is indeed the back of an alley :P We're sitting in the middle of the road, next to a back alley (not to mention obnoxiously close to where they do their dishes) and flanked by traffic. Ah, Malaysian food venues ;)
Remember the picture of the cockles? The trick to eating them is to cook them as little as possible. Meaning, dip the stick of cockles into the boiling water for two seconds, take it out, stick it in for another two seconds and voila!
Cooked cockles: this picture looks almost disturbing...
My tummy just did a flip looking at that picture with the knowledge that the cockles are currently residing in my intestines. Taste wise? Uhm, slightly rubbery, a tad bit juicy and expectedly raw xD Almost tastes like something else too, hrm... ;)
As we're having lok lok, Chris ordered bak kut teh (uhm, herbal stew of piggie parts) as well. Since Chris adamantly refused to model her pot of bak kut teh for me, I've picked out the one thing in her bak kut teh I have not tried: pork intestine.
The piggie's insides.
YUCK :P YUCK YUCK YUCK :P
It doesn't look all *that* terrible. Think of it as uhm, a cocktail sausage... with coils... that is bitter... *gags* Although, it tastes rather decent if accompanied by a spoonful of peanut sauce and blind ignorance to the fact that you're eating another animal's food processing and absorption system.
:/
Uhm, so yeah... my intestines are now currently processing some other living thing's intestine. It's quite disconcerting.
I think I need a hot cup of green tea to wash the taste out of my mouth xD
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previously on nekomatta.com
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nekomatta is...
Sean Sean Tan;
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