There's nothing like food from home and nothing resonates with the stomach more than something that seems to hail from home and yet has a tangy twist that's entirely its own.
The pangsit (chicken dumpling) noodles stall opposite my school is just that. Scoring both in terms of its looks and taste, it is a steal at Rp5,000 (just under S$1). The noodles sit attractively under the chicken floss in an attractive light brown, lubricated to a smooth finish with the oil. The veggies reminds you of those back home that we use for fishball noodles; so do the onions that are fried to give off the maximum fragrance without burning. All these strangely makes you overlook what should have been the main actor here - the dumplings... a disappointment which makes you wonder if pangsit means 'skin only'.
The pangsit (chicken dumpling) noodles stall opposite my school is just that. Scoring both in terms of its looks and taste, it is a steal at Rp5,000 (just under S$1). The noodles sit attractively under the chicken floss in an attractive light brown, lubricated to a smooth finish with the oil. The veggies reminds you of those back home that we use for fishball noodles; so do the onions that are fried to give off the maximum fragrance without burning. All these strangely makes you overlook what should have been the main actor here - the dumplings... a disappointment which makes you wonder if pangsit means 'skin only'.
I usually judge a dish by its main component and not the frills, but of course there always have to be an exception to make life interesting .....
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