The garden allotments near my multicultural housing area are very popular with residents from all around the world.
I've even heard rumours of #Chinese former farmers who rent several allotments and grow unusual vegetables commercially for Stockholm restaurants.
My wife likes to eat flavoured hickory nuts, using little dedicated implements to crack and peel them.
Smoke weed and worship seitan! With tree-ear mushrooms and soy sauce!
Be it known that I have eaten a lot of pork dumplings and 1000-y-o eggs in rice vinegar. Happy new Year of the Snake!
Woke up.
Made some chai tow kway. Classic Teochew food. Especially eaten on lunar new year, which starts in 2 days.
In our #Teochew language, chai tow means “radish or turnip“, while kway means “cake”. The dish was originally from Southern China & Teochew immigrants brought it to Singapore in the late 19th century.
I like eating them by dipping into a soy sauce/red vinegar/hot chili paste sauce mix.
You have Die Hard for Christmas. I have God of Cookery for Lunar New Year.
Best scene all around (also, even today if you see a dish called ‘Sorrowful rice’ in a Chinese restaurant it is 100% from this movie)
If you eat at every stall in this list in one single building in Chinatown in Singapore, you will have more and better Chinese food than some cities put together. I would skip Hawker Chan, but the rest are great
Vale, pues voy a hacer el hilo del arroz frito. Disclaimer: No soy chef, ni esto es un hilo exhaustivo, pero el arroz frito es un plato que me flipa y que funciona super bien como comida de emergencia en días en los que quieres algo hecho en media hora (o menos si cortas rápido, la verdad).
And, Christmas supper was the traditional Chinese takeaway
@Joinin We ordered our #ChineseFood for #Christmas today. It was absolutely delicious, and we have leftovers for tomorrow. I believe we have hit on a new #Christmas tradition. #JoinIn
Christmas Eve fancy dimsum.
The hallmark of a ‘good’ sit down dimsum is that (1) the woo kok (taro puffs) are fried and well balanced without being greasy (2) the ‘skin’ of the dough on the hargow is very thin without falling apart
Also that they have a separate roast kitchen, more than 1 type of congee and rice roll, a soup kitchen, a large dimsum selection with steamed and fried and baked items, and a cooked foods and dessert section that all excel
I really enjoy smoking food with tea leaves and spices. In my wok. Mostly it’s a way for me to get rid of tea I don’t love (I buy a lot of tea but I don’t love all of it). Here I have pu-erh from Malawi, which sounded more interesting than it tastes. I probably won’t bother buying pu-erh not from China anymore. But I’m sure it’ll taste good in my food.
My wife has made friends with the nearest #Chinese restaurant owners. They are from her mom's rural district. Aware that every Chinese person must have jasmine rice, and that there is none to be bought in local grocery stores, they just gave her a bag of rice for free. 
@zdl Chinese attempts at Western bread are often really dire. Lots of sugar. And you know that sweet-tasting brown LINT they make from pork and put on top!? What's that about?
Speaking of Chinese restaurants, there’s a term I like that I see in Hokkien speaking parts of the world. I like it better than ‘authentic’ (also silly to claim you’re an authentic restaurant in Singapore / Taiwan / Malaysia)
They use 古早味 (ancient or nostalgic flavor) to signal that they cook things old school way, or it’s food that reminds you of your childhood. How far back? Nostalgia is a helluva drug so literally what your grandparents ate and no further I think
