I just got back from London where I ate far too much of what's on your plate. I can't stand eggs and bacon anymore. Funnily enough, though, I'm still down with fried tomatoes, beans and sausage. Where's the blood pudding though? You need to have blood pudding with that!
bowb > I thought of saying something about that as I was commenting in response to nardac, but then I also realised that you don't see the pig's blood thing (only comes with yong tau foo, right?) very much these days. I wonder if it got left by the wayside after the Great Malaysian Pork Shortage of the late 1990s ...
I didn't know you couldn't get it over there. Not even in a specialty food shop? In French, we also call in Boudin Noir. You might find it under that name too.
It tastes nothing like those cubes of pig blood, btw. Sweet and with a strong iron undertow, the sausage is blood mixed with bread, herbs, onions and fat. I'm not sure what kind of blood they even use. Beef blood?
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That looks like a darn good breakfast. And a darn good day.
Where did you get that beautiful breakfast from? Yumyum.
Scruffy Murphy's, at East Coast Park. Good food, great view for people-watching.
Hope you went for a run after the breakfast - you can see your reflection from the amount of oil used :)
thom_yk > I hate you :P
For the record, I tried to go running about 2 weeks ago and managed a measly 3 km only, plus my knee twinged for the subsequent week. Argh!
I just got back from London where I ate far too much of what's on your plate. I can't stand eggs and bacon anymore. Funnily enough, though, I'm still down with fried tomatoes, beans and sausage. Where's the blood pudding though? You need to have blood pudding with that!
You know, I've never had blood pudding and I've never seen it on a menu in Singapore.
maybe you could fry up some of that congealed pig's blood stuff they put in noodle soups. or not. :P
bowb > I thought of saying something about that as I was commenting in response to nardac, but then I also realised that you don't see the pig's blood thing (only comes with yong tau foo, right?) very much these days. I wonder if it got left by the wayside after the Great Malaysian Pork Shortage of the late 1990s ...
I didn't know you couldn't get it over there. Not even in a specialty food shop? In French, we also call in Boudin Noir. You might find it under that name too.
It tastes nothing like those cubes of pig blood, btw. Sweet and with a strong iron undertow, the sausage is blood mixed with bread, herbs, onions and fat. I'm not sure what kind of blood they even use. Beef blood?
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