Sunday, March 25, 2007

Dunk, Cunk, Chomp n Swig

Fresh Yu Tiao (dough sticks) with Vietnamese styled coffee (how to brew). The little coffee pot was a gift from Leah, my american pastry chef guest. My coffee grounds are from Aik Cheong in Malacca, they roast the best coffee beans. If you want a good strong cuppa with a kick in the mornings this is the brand. Starbucks is bland compared to local coffee. I only added three teaspoons of condensed milk so that the layer of milk will be visible. The rest of the process is to take a warm crispy yu tiao and dunk it into the coffee and munch away. Taking swigs of the thick sweet coffee in between.

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