tag:blogger.com,1999:blog-12716084.post6302307668339847292..comments2024-03-22T13:50:53.541+08:00Comments on The Traveling Hungryboy: Heong Piah from Yee Hup in Ipohbmahttp://www.blogger.com/profile/02945804626363803948noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-12716084.post-37230978748020838162009-09-04T21:29:16.879+08:002009-09-04T21:29:16.879+08:00No offence here but sorry to point out that the ty...No offence here but sorry to point out that the type of heong piah you had are those commercialised type which baked in modern electrical ovens.<br /><br />Being a true Ipohan, I highly recommend that you should try out the traditional & original type of "heong piah" which are baked in the old way using big clay oven (ala making naan /tandoori style) and using coconut husks to roast the biscuits. The layers of the pastry skin are more fluffy and flaky and it can almost melt in your mouth. The taste are much better coz they used lards! <br /><br />Demands are high and it's not easy to buy them and usually you need to pre-order them first. Tell your colleague that she can get it from Gunung Rapat village. Hopefully she can bring some to you in her next trip back to Ipoh.<br /><br />Cheers! HGAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12716084.post-11154475367425346772009-04-15T17:44:00.000+08:002009-04-15T17:44:00.000+08:00You can also pan-fry these "heong piah"....You can also pan-fry these "heong piah". Place them in a well-oiled frying pan (preferably sesame oil), carefully punch holes into the tops of the "heong piah" & fill the hollows up with lightly-beaten eggs. Cook over low heat till the eggs are firm but still slightly runny. Delicious!Petenoreply@blogger.comtag:blogger.com,1999:blog-12716084.post-23718714321381414162009-04-14T07:34:00.000+08:002009-04-14T07:34:00.000+08:00your blog smells good, I just want to gobble every...your blog smells good, I just want to gobble everything up yummangobobalahttps://www.blogger.com/profile/08663431529455366301noreply@blogger.com