 It’s not the black stuff they throw on your pizzas or the green thing they toothpick on your sandwich. How many of us city kids have tasted the tartness with a tiny sweet afterpunch of this Mekong delta fruit? It’s addictive like fresh squeezed orange juice on a summer day. Speaking street tongue, it’s nature’s crack in oblong shape. Eat ‘em fresh with chilipepper salt, or candy them with sugar and heat, it’s how kids down [...] Continue reading Candied cà-na (white canarium or Chinese olive)  Let’s make it clear: ô mai |oh mai| is not xí muội |xi mui| (huamei), even if Wikipedia says so. The former is a cooked mixture of cut-up fruits, ginger, licorice and spices, the latter is a whole plum dried and salted. Now that’s settled, I got a bunch of ô mai from Vua Khô Bò & Ô Mai a while ago, all homemade or so the lady told. Guava, rose [...] Continue reading Spicy balls of fruit and salt  Last night I dreamed of these brown sticks in cellophane wrappers. The sound of crunchy plastic unraveled. The smooth yet sticky, dried-syrup-like surface that easily gives way to the pinch of two nails. An ever so lightly sweet, fruity, malty breath whizzing up as your nose closes in… I woke up feeling as though there were some of those pieces melting on my tongue. But the best part of eating a banana tootsie roll, if I [...] Continue reading Toothsome nana tootsie  Sometimes, very seldom, I feel the urge to learn Chinese. There are just too many little Chinese things going around without English labels. In fact, the harder it is to describe, the more likely its name is all in Chinese. Take these sweets for instance. They come in handmade red paper boxes at a wedding. This one shapes like a corn ear, smells and tastes like corn, and aptly has [...] Continue reading Chinese candy talking |
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