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Rubbish
- Thread starter SBFNews
- Start date
no self-awareness.
yah why?
She looks friendly but I wouldn't spend time beoing her. 
therre go go...
she very polite a sweet well mannered girl
KNN where is TS @strawberry? Kena covided?
Looks ordinary, plain Jane. I would not give her the time of day. But at least she has a man to fulfill all her needs and that's great for her. Because the unlucky aka ugly ones only have intimate relationships with their dildos.therre go go...
she very polite a sweet well mannered girl
bro ,no such thing as kampong nasi Padang ,please..10 Delicious Singapore Hawker Food That May Taste Better DABAO (Takeaway) Or Delivered
Nasi Padang
For those who are unfamiliar, Nasi Padang consists of steamed rice served with various choices of pre-cooked dishes, typically with a display with rows of stacked food.
Hjh Maimunah Restaurant currently delivers their kampung-style Malay cuisine islandwide, in which you can create your own Nasi Padang combo.
Curry with rice is so sedap.
The signature dishes here include the Juicy Sundanese Grilled Chicken, Lemak Siput (a type of shellfish called needle snails cooked in spicy coconut gravy), Beef Rendang (braised beef cooked in coconut milk and spices) and variety of Barbecued Fish.
You can also order ala-carte dishes such as Sambal Goreng (stir fry with vegetables), Tahu Telur (bean curd omelette with spicy sauce), Sotong Hitam (squid cooked in squid ink) and Sup Buntut (oxtail soup).
nasi padang is peculiar only to the people from padang ..the minagkabau people who lives in Padang Province in Sumatra ...myself was stationed in the province for a couple of years and am very very familiar with the their style of cooking
Nasi Padang is the only type of cooking in Indonesia that uses the entire Indian spices and very poular within all over Indonesia....but in Kota Padang ,the capital ,almost all best Nasi Padang eateries are operated by the Chinese ...they are called Totaks, ethnic chinese but locals in everything else
Padang is a mountainous region ,so Nasi Padang within the region uses generous amount of chilli as the climate is quite cold like Cameron Highlands ..but the uniqueness of this land is it has one of the best sea shores too ...so surfers from all over the globe comes here ..and you get excellent fresh catch of sea food ...Prawns, sotongs ,crabs and such caught just an hour ago are grilled for you ...there are restaurants along the river mouth to do for you
just 2 hours drive from Kota Padang there is a hilly resort called Bukit Tinggi and food is very much different from Kota Padang, h though Nasi Padang but called Nasi Kapau...so ,within Nasi Padang itself there are varieties
i have yet to see one serving original nasi padang in sinkie though every malay eateries claim it ...but I had come across authentic nasi padang in Malaysia eateries, simply because the cook themselves are Minang ladies
now ,sundanese food is also from indonesia and its definitely not nasi padang ..please understand that
the sunda region is in java and Padang is in Sumatra..a distance of say from sinkie to Bangkok
the capital of sunda is Bandung, yes the Bandung drink you all know ...it's also a mountainous region but the food is entirely different from nasi Padang because they do not use much of Indian spices ...in fact ,all the veggies are simply boiled fresh but only serving the very tender portion of the veggie ..e.g., if say cabbage only the inner tender portion fresh and uncooked but served with sambal to dip
one of the best sunda cooking in still love and yet to find anywhere else is Ikan Mas..a fish that almost melt in your mouth ..a local fish only found in the region
the sunda region is in java and Padang is in Sumatra..a distance of say from sinkie to Bangkok
the capital of sunda is Bandung, yes the Bandung drink you all know ...it's also a mountainous region but the food is entirely different from nasi Padang because they do not use much of Indian spices ...in fact ,all the veggies are simply boiled fresh but only serving the very tender portion of the veggie ..e.g., if say cabbage only the inner tender portion fresh and uncooked but served with sambal to dip
one of the best sunda cooking in still love and yet to find anywhere else is Ikan Mas..a fish that almost melt in your mouth ..a local fish only found in the region
Very true, but in order to know a girl's heart, you have to at least like her looks a little at the beginning.
I have no idea what is kampong nasi padang, only interested if the nasi padang tastes good. 
10 Delicious Singapore Hawker Food That May Taste Better DABAO (Takeaway) Or Delivered
Dry Ban Mian
While Ban Mian in soup is typically the more popular version, why not try a Dry Ban Mian?
Bossi Ban Mian with a few branches in Singapore is quite known for the dry version.
The owner and cook who is originally from Ipoh uses a recipe passed down by his mother. Taking the origin and heritage of the dish very seriously, this stall serves delicious variations of the dish with authentic and traditional flavours.
There are choices of prawn, sliced fish, clam, sliced abalone (priced at $4, $5 or $6), with choices of ban mian, U-mian, mian fen guo, or yee mian.
Their dry Ban Mian ($4) comes in a disposable container (strange) with minced pork, crispy ikan billis, tossed in a homemade green chili padi dip along with some vinegar and garlic to enhance the flavours.
The noodles, while ordered from a factory, was made to specification and had an al dente bite.
Dry Ban Mian
While Ban Mian in soup is typically the more popular version, why not try a Dry Ban Mian?
Bossi Ban Mian with a few branches in Singapore is quite known for the dry version.
The owner and cook who is originally from Ipoh uses a recipe passed down by his mother. Taking the origin and heritage of the dish very seriously, this stall serves delicious variations of the dish with authentic and traditional flavours.
There are choices of prawn, sliced fish, clam, sliced abalone (priced at $4, $5 or $6), with choices of ban mian, U-mian, mian fen guo, or yee mian.
Their dry Ban Mian ($4) comes in a disposable container (strange) with minced pork, crispy ikan billis, tossed in a homemade green chili padi dip along with some vinegar and garlic to enhance the flavours.
The noodles, while ordered from a factory, was made to specification and had an al dente bite.
10 Delicious Singapore Hawker Food That May Taste Better DABAO (Takeaway) Or Delivered
Bak Zhang
Rice Dumplings, otherwise called “Zong Zi” or “Bak Chang” are traditionally eaten during the Duanwu Festival / Dragon Boat Festival, which falls on the 5th day of the 5th month of the lunar calendar. Long story short: It was eaten to commemorate the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu during the Warring States period.
In 2020, the day will be on 25th of June.
Bak Zhang will work at home because you can always easily steam them, and they are probably good to keep for a day or two more.
Hoo Kee Rice Dumplings has been around since the 1940s, and relocated to the Amoy Street Food Centre in the 1980s where it has remained ever since.
These come in a number of flavours including Original, Salted Egg Yolk as well as mushrooms ($2.80 for original, $3.60 for salted egg yolk or mushrooms).
The Hokkien style of rice dumplings are generally darker and more robust in flavours than the Nyonya or Cantonese counterparts.
They are wrapped in fragrant bamboo leaves, filled with a blend of moist glutinous rice with savoury meat, Shitake mushrooms, salted duck eggs, and crunchy chestnuts.
Bak Zhang
Rice Dumplings, otherwise called “Zong Zi” or “Bak Chang” are traditionally eaten during the Duanwu Festival / Dragon Boat Festival, which falls on the 5th day of the 5th month of the lunar calendar. Long story short: It was eaten to commemorate the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu during the Warring States period.
In 2020, the day will be on 25th of June.
Bak Zhang will work at home because you can always easily steam them, and they are probably good to keep for a day or two more.
Hoo Kee Rice Dumplings has been around since the 1940s, and relocated to the Amoy Street Food Centre in the 1980s where it has remained ever since.
These come in a number of flavours including Original, Salted Egg Yolk as well as mushrooms ($2.80 for original, $3.60 for salted egg yolk or mushrooms).
The Hokkien style of rice dumplings are generally darker and more robust in flavours than the Nyonya or Cantonese counterparts.
They are wrapped in fragrant bamboo leaves, filled with a blend of moist glutinous rice with savoury meat, Shitake mushrooms, salted duck eggs, and crunchy chestnuts.
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