木公生活旅行 Mugong Living.Travel

離家步行大約4分鐘的生鮮超市是平常食材短缺時的採購點。那天去到，遇見熟悉的血蛤（蚶）。已經身為醃製料理的它，仍然足以牽引懷念的思緒。這是美味的力量吧，總能深駐腦海，然後被勾起時刺激唾液，讓人開心。
這也是旅行的美麗吧。很多的料理，因為在地食材的因素，唯有某個地方才有。如果嘗試模仿，也終是個“式”字。所以，旅行時，特別珍惜在地的味道，無論它是不是合自己的胃口。:-)

*照片裡的它，叫檳城炒粿條。血蛤是它鮮味的來源。但是因為成長環境的需要，在馬來西亞可以買到親民售價的血蛤，在不少國家難求或是昂貴。。。。。重點是，啊，空有廚藝，沒有食材，我也解不了自己對它的懷念癮！

whenever shortage of something, the fresh food market near-by our house always our rescuer. that day we went as usual and ran into pickled blood cockle on sales. our memories about this delicious ingredient fly thru our mind, bright up our day.
this, is the beauty of travel, to me. a lot of food, can only be found in particular place due to the local ingredients constraint. that's why when travel, we treasure all the local taste we tried, no matter fit our appetite or not.

*appear inside the photo is penang char kway teow. blood cockle is one of it's core taste. due to the living environment requirement, blood cockle which can be found easily in Malaysia, is expensive and/or difficult to source for at some places.......thus, no matter how good my cooking skill is, without core ingredients, still can't fry a plate for self!

2014年11月13日 星期四 晴
Sunny Thursday, Nov 13, 2014