Food, travel, recipe & sights

• Home
• About
• Archive
• Disclosure
• Eating places
• Money$
• Contact
• Privacy

Visit my Best Recipe food blog for great recipes. Penang Foods is a new food blog from me too.







Subscribe in a reader

Recent Comments

• Jen on A nameless pink beans for soups
• Jen on A nameless pink beans for soups
• Leo on Bak Hu – Pork floss and mini springrolls
• Chef Nick on Crispy Chinese roasted pork – Video
• Jas on Recipe : Secret recipe of khau yoke (yam with belly pork)

Categories

• Biscuits (5)
• Cameron Highlands (7)
• Confinement food (6)
• Dessert (17)
• Download free recipe (1)
• Eating places (70)
• Festivals & Religious (49)
• Food (193)
• Fruits (16)
• General (126)
• Hawker foods (29)
• Information (26)
• Ingredients (19)
• Ipoh foods (3)
• Out of Penang (6)
• plants and nature (7)
• Pork (65)
• Recipe (103)
• Sights (34)
• Travel (14)

Archives

Select Month December 2009 August 2009 April 2009 March 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008 April 2008 March 2008 February 2008 January 2008 December 2007 November 2007 October 2007 September 2007 August 2007 July 2007 June 2007 May 2007 April 2007 March 2007 February 2007 January 2007 December 2006 November 2006 October 2006 September 2006 August 2006 July 2006 June 2006 May 2006 April 2006 March 2006 January 2006 August 2005 July 2005 June 2005 May 2005 April 2005 March 2005 February 2005 January 2005

Nen nen pau LOL

We had dinner at Cafe De Tai Thong the other night and we saw this funny looking pau. My older boys said “Look ma! Nen nen pau!” Nen nen means boobs in Hokkien.

Since it looks so unique, I ordered one. The lady told me it is call ‘tai long pau’ which is the opposite of siu long pau hor? Tai long means big dragon and pau means dumpling.

The rows of many varieties of steamed Chinese dumplings.

So, this is what is inside the dumpling. It is a layer of the normal pau dough covering something like a lor mai kai.

The top of the pau can be torn off at the top, revealing the char siew inside.

And that’s nen nen pau for you.

Posted by lilian on November 19th, 2008 under Food

Recent Posts

• Having the right cookware helps
• My very short but very filling trip
• A porky second chance at the Bulgarian restaurant
• Barbee Burger – Minced pork burger
• New mom’s first meal – steamed pork with sesame oil and ginger