Club 30's "Kill The Boredom Demon" Jive Pad, 72nd Edition
-
VK was nice enough to give me some vacuum-packed bak kwa when she was here last. I didn't even know such things existed! I've been rationing it very well.
I don't think I can get bak kwah here though. -
I agree... Aussie and the kiwi customs are very difficult to get pass. Last time, I try to bring kaya in, and tell them its chinese jam.. they don't know, so let it pass through..Originally posted by Rhonda:Actually, I calculated wrongly... They cost A$2.50 a slice here!!
I don't think we can bring the vacuum packed ones back... the customs here is a royal pain in the unmentionables.
There was an angry lady who wrote in to the papers to complain that maybe there are many unhappy females working in the customs dept because she witnessed a man destroying two bottles of very good wine by smashing the bottles together, because the rigid idiots at customs refused to allow him to bring them in. She says she knows the value of the wine and she was quite angry at the stupidity of it all.
Knowing the customs here, they probably found fault with the cork.
Or, I know of ppl who bring char siew bao in.. but they layer the top with normal red bean.. so that when customs check, they see only red bean -
I like cutting them into little pieces and mixing them into plain porridgeOriginally posted by zoragirl:gd morning....
suddenly i hv craving for bak gua....(put in between 2 slice of bread...yum yum)
-
Alamak! I just checked. Only 2 pieces left and they expired 040907.
Neh mind, I'll enjoy them anyway. -
Eh? That Singapore Style Bak Kwa place no more in USA?Originally posted by jetta:VK was nice enough to give me some vacuum-packed bak kwa when she was here last. I didn't even know such things existed! I've been rationing it very well. I don't think I can get bak kwah here though. -
it's been a long time since i really crave for bak guaOriginally posted by zoragirl:gd morning....
suddenly i hv craving for bak gua....(put in between 2 slice of bread...yum yum)
-
maybe i go get some after work....provided they still open and no queue..Originally posted by av98m:I like cutting them into little pieces and mixing them into plain porridge
then my breakfast tmr will be bak gua sandwich!!!
-
Where?Originally posted by viciouskitty74:Eh? That Singapore Style Bak Kwa place no more in USA? -
you will still be in Thailand? think it's more exiciting there. it's so quiet here.Originally posted by viciouskitty74:Eh? That Singapore Style Bak Kwa place no more in USA? -
My sister, in USA, likes her bak kwa, microwaved in oven, in between 2 slices of buttered bread.
I prefer them just as they are.
And bak hu, in porridge. With bread also good, but can be very messy. -
chinese new year style breakfastOriginally posted by zoragirl:then my breakfast tmr will be bak gua sandwich!!! -
Nope... made a mistake... A$2.50 a piece... because I paid A$10 for only 4 slices!Originally posted by tare:1.50 a piece????!!!!!
Not nice some more!! -
will you guy queue up for those lim chee guan bakwa?
-
Wah biang eh.....i posted the website of the bak gua place in Singaporean Overseas and in Club 30 I think. Now have to go look it up.Originally posted by jetta:Where?
You order, they post to you. -
butter......hmm...sounds like a goobd combinationOriginally posted by viciouskitty74:My sister, in USA, likes her bak kwa, microwaved in oven, in between 2 slices of buttered bread.
I prefer them just as they are.
And bak hu, in porridge. With bread also good, but can be very messy.
-
Nowadays, I prefer baby abalone in plain porridgeOriginally posted by av98m:I like cutting them into little pieces and mixing them into plain porridge -
Char Siew Bao can get here very easily... why bother?Originally posted by bluejuice:I agree... Aussie and the kiwi customs are very difficult to get pass. Last time, I try to bring kaya in, and tell them its chinese jam.. they don't know, so let it pass through..
Or, I know of ppl who bring char siew bao in.. but they layer the top with normal red bean.. so that when customs check, they see only red bean
Now, good bar zhang I haven't seen. I don't trust the Vietnamese ones.
Better not mess with the customs here. You can incur quite hefty fines, and you might appear as a 'special guest star' in their program, "Border Security"! -
Aiyoh! *clutches heart*Originally posted by viciouskitty74:My sister, in USA, likes her bak kwa, microwaved in oven, in between 2 slices of buttered bread.
I prefer them just as they are.
And bak hu, in porridge. With bread also good, but can be very messy.
I like my bak kwa straight from the package. -
Wine
KNS MPB told me he don't think he will be buying anymore Australian wine coz he said it's coarser compared to European wines
Of coz la! That day he and his friends opened up all the nice Spanish wines my boss gave me and didn't even give me a taste
MPB was like wah very nice leh this wine. Got anymore or not ><" -
i missed those dry oyster porridgeOriginally posted by InnoHippo:Nowadays, I prefer baby abalone in plain porridge
-
I won't laOriginally posted by SevenEleven:will you guy queue up for those lim chee guan bakwa?
But my brother always queue up for it
I dunno what is so special about it though -
If only I had photoshop... I want to design a Club 30 banner with elindra's gulper and my tassie devil (because they love food) and use the tagline, "Feed me, can?"
-
Originally posted by zoragirl:maybe i go get some after work....provided they still open and no queue..
then my breakfast tmr will be bak gua sandwich!!! 
-
I dun usually eat bak kua straight on its own because the taste is a bit strong/salty for my liking...makes me want to chug litres of water.Originally posted by jetta:Aiyoh! *clutches heart*
I like my bak kwa straight from the package.
So usually in porridge, bread, or even instant noodles -
That one can cook at home maOriginally posted by SevenEleven:i missed those dry oyster porridge
I cook dried oyster or dried scallop porridge occassionaly at home