Speaking of apam balik...

'Apam balik' - sweet corn, groundnuts. Not too dry and not too moist. Golden brown, starchy texture, but the sides must be crispy. The browner the better, so you can taste a bit of the 'burnt-ness'.

'Chu yoke fun' (pork noodles) - must have lots of 'chu yoke sui' (mince pork), the 'thong' must be 'ching'... preferred vegetable is 'sang choy', NO EGG coz it makes the soup murky. Always 'hor fun'. Or 'yuen min' if they've run out of 'hor fun', which always happens. Salty and sweet, soft and chewy.... mmmmmm...........!!

'Chu cheong fun' (English translation not available) - THICK black sweet sauce. The 'cheong fun' must not be sticking together in clumps - must be loosely separated. No sesame seeds. Favourite 'yong liu' to go along with my 'chu cheong fun' - lady's finger, bitter gourd and 'fu chuk' (the moist and soft ones, coz they absorb the black sauce... YUMMMM!). Oh, 'lat jiu jiong' is a must.

Hokkien mee - lots of 'chu yau char'.... small crispy chunks of deep-fried pork FAT!!! When you bite into it.. crunch crunch... the fragrant oil ooooooozes out into your mouth... WAHHH!!!!!!! 'YAT LAU AHH!!' Oh, and the black sauce must be of just right consistency so that it goes slurp-slurp when you suck the noodles into your mouth. *drools*

Roti tisu - sugar (LOTS of it) evenly spread out on the whole roti and not just at the pinnacle. Lots of margarine. The thinner the better. Eaten plain, without any 'kuah'. Golden brown, light and crispy. 'Mou tak teng'!!

'Siew Shuet Yau' (toasted bread with butter and kaya) - the authentic Chinese kopitiam style! Bread must be just hot enough so that the butter is half-melted and threatens to drip out from the sides of the bread....

Indulgence, indulgence. *slaps herself*