the race is on!

listen up. it's 4 months to feng. this is serious. nobody in my generation cooks this stuff anymore. nows the time to warm up to that fav aunty so that she will think of you when she starts portioning out the goods.

my mom has a friend who sells frozen feng. i mean she cooks the stuff then sells it by the portion, vacuumed packed and all. that's how i get my fix. it's kick-ass! digress ... do you think feng will taste any different if the bits were not so small? new-school feng? i think that if i did not have to microscopically cut the bits into 5mm blindingly small cubes, i'd prob cook up a pot myself. excuses....heh

feng is a pork mince curry - nothing is more eurasian than feng (except maybe devil's curry and the eagles). xmas is not complete without feng. it is best eaten after being refrigerated for a day or two, but weeks also can. it's made with pork-lean and bak- and pig innard. it's like eurasian kuey chap but neater and more mysterious because you never know what bits you've got in a mouthful. shoiks with crusty frenchie on the side.

i've heard cousins glorify it in song to the tune of FAME ... "feng! i'm gonna live forever ... i'm going to learn how to fly ... FENG!"

eurasians, cheesy music and xmas (with feng) .... can't wait : )