Consensus…

For reasons unknown, David, Annie’s brother, was making sambal ikan bilis for  a few days in a row and they all looked so good. I mentioned that to him and before I knew it, his son, Anson, was at my gate with a tub of the beautiful stuff…

…just for me. Yes, it was really very good and yes, it was like what he said about the batch he made that day, not spicy. Nonetheless, we enjoyed it to the max – it went so well with rice and when he made some more the next day, I did not LIKE nor make any comment. I sure wouldn’t want to see Anson at my gate again – so shy, keep taking things from people and never giving anything back in return.

It turned out David was trying his hand at making sambal ikan bilis and I just saw on his Facebook page the other day that he was putting it out for sale, alongside his dumplings. I sure would want to place an order one of these days.

Now, that wasn’t all that Anson brought that day. He also passed to me another batch of his father’s shui jiao/jiaoxi (dumplings)…

He said that it was yet another recipe – the filling was not the same as the ones he gave to me before.

My missus cooked them the next morning so we could try them for brunch…

…and yes, she pan-fried them the way my girl prefers eating these dumplings with the added fragrance of its crispy bottom…

Wowww!!! The general consensus among the three of us was that it…

…was so very nice! This one has cabbage too in the filling but after my comment on the previous batch, David had cut down on the taste of ginger so there was just a hint of it, not so strong, just right.

The ladies liked the ones with kuchai (chives) and they loved this one too and when I asked my girl which one she felt was better, she diplomatically replied that both were nice. She so loves these dumplings!