Cross-Cultural Conversations

Observations by a Malaysian studying in Australia

Good Food Combinations

Pancake, syrup, peanut butter

A hot pancake, drizzled and bathed in maple syrup, topped with a generous slap of smooth peanut butter. The sweet sin of syrup and the guilty pleasure of fat, fulfilling peanut delight, all perfectly combined in a comforting slice of hot pancake.


Bread, Tzatziki, Cheddar Cheese

The best thing about making a sandwich is the infinite possibilities of fillings to add to your lunch meal. Unfortunately, I’ve always been a bit conservative with my sandwiches, and I end up with wholemeal sandwich with the classic (read: boring) combination of margarine, tuna, and cucumber.

Two days ago, I decided to be all experimental, and added all my favourite ingredients together, unsure of whether they would complement each other. And so, on two slices of multigrain bread (for texture), I plastered a thick layer of tzatziki, placed a slice of cheddar cheese, and topped it all with alfalfa, grated carrot and tomato. The winning combination here is the tzatziki and cheese, the minty creaminess of the dip going very well with the flavour of cheddar, with the accompanying vegetables giving the crunch to the sandwich. Perfect!


Bread, Loads of margarine, Egg
This is a special recipe I concocted back in the ol’ days when I was fatter than your average kid. Actually, back then I was fatter than every kid.

Anyway, back then, I really looked forward to weekends because that was the time I could have the most fulfilling and leisurely breakfast. Normally it would consist of between 6 to 10 slices of toasted white bread, quickly spread with margarine so that it melts into delicious golden liquid.

But you soon get bored of eating the same thing, so what I did was, while waiting for the bread to toast, fry an egg bullseye style. The bread was then spread, front and back, with margarine (I was obsessed with polyunsaturated vegetable fat then).

The bullseye egg was carefully placed on one top of the bread and sandwiched by the other. The most important thing to remember is to not break the egg yolk, because doing so would completely ruin the purpose of this dish.

Once you’ve made it into a sandwich, you grab the bread and squeeze it, so that the yolk finally breaks. Every time I do this, I always try to predict which side of the bread was going to ooze with creamy egg yolk, and somehow it always manages to ooze at the other side. But that’s the fun part, because you get hot yolk dripping on your unsuspecting fingers, waiting to be licked and cleaned.

I haven’t had this dish for a long time, and given its epic caloric count, I don’t think I ever will.

posted by: Tembaga2 at 10:15 | link | comments (2) |

Comments:

#1  18 March 2005 - 00:33

 

fuh ree naa here!!yelah..member sombong dah pegi melbourne eh...tak ingat kita..hahaa...jus kidding...so what is ur 7 places u wish to go.?..haha...take care akhdur...

Anonymous

#2  18 March 2005 - 06:59

 

ooooh new blog look..keep those posts coming!! (even if u have limited bandwidth per mth =p) love reading ur blog, gives me an excuse to NOT do my work..sigh, am so damn pemalas with each passing day..

~snoot~

Anonymous

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