Master Tang's Pork Liver Congee @ Blk 233 Bukit Batok East Ave 5

I was expecting the pork liver to be thinly sliced but on the contrary, they were in thick chunks instead. The pork liver is fresh and crunchy while the powdery texture is indiscernible. Despite being submerged in the hot congee for a while (all that photo taking is hard work!), the pork liver remained supple. Master Tang's 生滚粥 is laborious work. It is not simply boiling rice in a pot of water; it involves a lot of stirring and fire-control just to prevent the rice at the bottom from getting burnt. That alone requires strength which may be too strenuous now for the 84 years old. I know some porridge sellers take the easy way out by thickening their porridge with corn starch but the intact rice grains often sell them out. I am surprised that apart from pork liver congee, the stall also have a variety of other congee ranging from century egg to meat balls and sliced fish. Th...

Full article: https://thedeadcockroach.blogspot.com/2018/07/master-tang...

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