My mom came back from Penang recently with 2 lovely loaves of Bengali Roti and this is one delicious breakfast made from it. Simple and no fuss breakfast immediately the next morning. I just love the thick brown crusts and the elastic moist fluffy insides and the aroma, simply out of this world. Still attempting to bake this bread, have yet to succeed.
Bread. My family loves bread. As for me, I do eat but not exactly excited over it. Bread is my daughter's staple lunch in school. She can eat bread everyday and still looks forward to it. She should be so excited if we are living in France and maybe I can hang up my pan and write more often. Bread and cheese, uncomplicated way to eat. Whenever my bread comes out from the oven, it's usually the crust that disappears first. I do admit the aroma is wonderful and inviting.
I do not eat sharkfins, neither do I use real sharksfins in any of my daily or festive cooking. Nowadays, we can purchase some gelatinous sharksfins from the supermarket frozen food department and whip up a tasty stir-fry for lunch or dinner. I love this dish cos it is simple to prepare and lovely to eat with all the different textures and flavours.
Have you tried this dish? May sound repelling to some but absolutely delicious to me. This recipe requires Cincaluk which are tiny shrimps fermented with an equal portion of rice and salt for about 12 to 14 days. Anything fermented may sound yukky to some, but realistically it's all the same ... cheese, wine, belacan, tempoyak, nam yue, fu yue, tofu etc..... It's all about acquired taste. Always make sure the Cincaluk looks pinkish, that's when it's fresh before you purchase a bottle.