The Cream and Fudge Factory Custom Made Ice Cream
While I was in Bangkok, I came upon this ice cream parlor in Siam Paragon food hall. It caught my attention some how even though I don’t really like ice-cream. Besides, The Cream and Fudge Factory is not available in Malaysia and that in itself was a good reason as any to try this!
The concept behind this ice cream is for you to “build your own” ice cream. You can also choose some ready made concoctions but where’s the fun in that eh?
I started with 1 scoop of French Vanilla in a wafer cup. Then, I opted to add some strawberry sauce and to top it off with chocolate fudge. The whole concoction cost me THB125 (Approx RM12.50) Expensive? Yes!!
The Cream and Fudge Factory touts themselves as having the creamiest ice cream on earth. To that, they aren’t joking. The ice cream is very creamy and they mix up the ice cream and your topping of choice on a chilled surface before serving. This makes it even smoother on the tongue.
As I said, I don’t eat much ice cream so I felt it was a worthwhile indulgence. Besides, I couldn’t have more of it even if I wanted to! Wonder if it’ll survive in Malaysia?
Pink Parisian Rating: 
for taste
Pink Parisian [rating2/5] for price
Open House - A Malaysian culture
To round off the Hari Raya festivities, I thought I’d mention the Open House which is a Malaysian cultural affair during festive seasons. Very appropriate for this post to appear just before the Deepavali festivities too. 
An Open House is essentially, opening your house to your visitors. Visitors (usually friends) are welcomed with cookies and traditional delights and as is normal, a spread of delicious food - sometimes homecooked, sometimes catered depending on the crowds.
This is an example of an Open House spread in a person’s home. Part of the spread was catered while the other part was cooked by the family.
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Kerepek Bawang - Traditional Malay Crackers
I’m not Malay but I enjoy the local traditional Malay crackers better than potato crisps anyday! And the Hari Raya season is the best time to indulge in the traditional crackers and cookies.
When we visit friends and family during the Hari Raya festive season, it is common to have cookies and crackers or cakes placed on the table for everyone to enjoy, besides all the rendang, ketupat and curries! When I see a selection like this one, I inevitably chow down on the Kerepek Bawang which is the orange crackers with swirls.
Kerepek Bawang (Onion Cracker) is so called because the swirls cause it to resemble an onion sliced into half. Don’t you think it does? It is made from flavoured and spiced flour which is rolled into a roll like a swiss roll, then sliced very thinly and deep fried till crisp.
I’ve had Malay friends tell me that Kerepek Bawang has no onion in its ingredients but some others tell me that it does. So, if anyone out there has an idea, do let me know! It will surely be educational
Taste wise, it is crispy and mildly salty with a hint of spices. It is very addictive and I can polish off handfuls of this at one go! The only problem is that many commercial ones these days no longer have the slightly spicy flavour that makes this cracker so addictive. Many just taste of flour and look a scary bright neon orange. The proper traditional ones are brownish rather than orangish!
Does anyone know where I can get some delicious and original traditional Kerepek Bawang?
Hakka Char Yoke - Braised Pork and Wood Ear Fungus
Char Yoke is a Hakka dish that is commonly found at our local chap fun (economy rice) stalls. I really like it and have been wanting to try it out for myself at home. Char Yoke is essentially braised pork with wood ear fungus. The secret in the dish lies in the use of fermented bean curd (”nam yue” - Cantonese or “tau ju” - Hokkien).
The cooking steps are two-fold and although its really very easy, preparing the dish does take a little while to ensure the flavour is fully released. Here’s my easy recipe for Hakka Char Yoke or Braised Pork with Wood Ear fungus.
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