In this episode of into the Soup, we tour Kota Kinabalu in Sabah, Borneo. We visit the Gaya Street Market, hit the KK Adventure park for some kid friendly fun, and then explore Malay street food at the Dragon Food Center hawker stand.
We are joined by our friend Bev who, along with her partner Ron, own Borneo Dream. Check out their web site especially if you are into Scuba Diving (coming soon). We also meet Jimmy Wong who runs the City Park Lodge for backpackers. Finally we meet loads of interesting folks at the hawker center. Enjoy.
Traditionally, canapés are made from stale white bread, cut in thin slices and then shaped with a cutter or knife. Shapes might include circles, rings, squares, strips or triangles. These pieces of bread are then prepared by deep frying, sautéeing, or toasting. The foods are sometimes highly processed and decoratively applied (i.e. piped) to the base with a pastry bag. Decorative garnishes are then applied. The canapés are usually served on a canapé tray and eaten from small canapé plates. The technical composition of a canapè consists of a base, i.e. the bread or pancake, a spread, a main item, and a garnish. The spread traditionally is either a compound butter or a flavored cream cheese. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil.