Penang's
hawkers' food
Not
every original cooks are the best
Passing
through generations
Some
have taken the easy way out
The
new generations
Some
aren't interested to take up the trade
The
long hours manning the stalls
They
don't have the patience
The
foreign cooks
They
have to be trained
Teach
them how to cook
Do
not hide the food
Every
cook is trained
It
is depended on the master trainers
And
the new cooks shouldn't sit on it
They
should improvise their skills
The
best apom balik is Ah Guan
Along
Burma Road in front of a Chinese school
I
still can't find another guy to beat his apom balik
Though
they are many selling it
The
best rojak is in Bedok South in Singapore
The
Chinese hokkein guy originally from Penang
It
is so much different as I tasted it
Penang
rojak flunked the test
Now
the state government banned foreign cooks
Manning
the hawkers' stalls in Penang
Is
this the way to protect the originality of food?
It
lies in training and willing to pursue an art
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