Comments on: The ups and downs of hosting foreign visitors

By: Rick

Rick — Wed, 18 Mar 2009 18:57:07 +0000

I think there is a difference between being a “know-it-all” and a “know-all”… the latter is far more complimentary :)

By: uncannyman

uncannyman — Wed, 11 Mar 2009 12:07:20 +0000

hi pelf, indeed sometimes it’s hard to find the right word to explain our local food, but hey, sometimes somethings just can’t be translated right? ;)

btw, thanks for dropping by my blog :D

By: silveraven

silveraven — Mon, 09 Mar 2009 17:29:49 +0000

i’m a malaysian and i’ve no idea what ‘apam’ is. and until recently, i had no idea what ‘chee cheong fun’ and ‘wan ton mee’ is. (-_-”) so does that make me a failed malaysian?? hmm…

By: pelf

pelf — Mon, 09 Mar 2009 05:51:05 +0000

The “green earthworm” description would put anybody off! And “won ton mee” should be noodles served with steamed vegetables and minced pork or chicken wrapped in err… I don’t know.. Tissue paper. LOL.

By: pelfy

pelfy — Mon, 09 Mar 2009 05:31:00 +0000

cendol: a bowl of sweet brownish dessert with ‘green earthworms’

roti canai: flat bread.

apam: crispy local snack sprinkled with nuts and sugar mixture

nasi lemak: pandan-flavour steamed rice served together with deep fried anchovies, sliced cucumber and hard boil egg.

chee cheong fun: steamed flour. *muahahahaha*

wan ton mee: pork wrapped in ’tissuepaper’ lookalike and noodles

MUAHAHAHAH…..