A travelogue by Larry Quah who travels to open the "windows of his mind", takes nothing with him but fond memories and leaves nothing but his footprints.
Tuesday, May 24, 2011
This bowl of chendol served at Nonya Suan is delicious. What makes chendol nice is thinly-sliced ice, enough gula melaka, red beans and not red kidney beans, and fresh santan (coconut milk).
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