I love food. I don’t necessarily like cooking – heck, I can’t cook – but I like eating. I like writing about food, too. There’s nothing like the challenge of putting words to something as abstract as flavor, and something as subjective as taste. So I decided to put up a food blog: Maro Munchies.
Before you get any ideas on what “munchies” are, lemme explain. While I’ve written about food many times before, food is the most challenging topic anyone can write about. I like giving myself a few challenges every now and then, so Maro Munchies was born.
I ended the week at Chowking, where I had a bowl of chao fan, a couple of fried dumplings, and some pork tofu. Day Five of eating anything and everything related to street dimsum, I think a dinner of Chinese fastfood is a good way to cap it all off; dimsum a’la carte, street siomai, and just about everything in between.
Ah, yum cha; in Chinese cooking, there’s something about wrapping stuff and cooking them. While chicken feet and steamed mushrooms may be served without wrapping, most of us think of dimsum as a savory item covered with a starchy wrap, and cooked in many different ways. I guess that, in many ways, cooking is made much easier by wrapping things and cooking them.