I have really, really neglected this blog for a long time. Let me see if I can go back to food blogging again.
One needs passion to write a food blog or else it comes out dry and stale like a piece of overnight roti canai. You just do not want to chew on that, do you?
Before I go on, let me tell you about some scam going on. Apparently, some folks are going around telling innocent, gullible people that they can make tonnes of up money by putting food blogs. These people were conned and had to part with their hard earned money costing up to RM1K and above for a stupid site.
People asked me about my opinion on their supposedly to get rich very quickly food blog. I do not have the heart to tell them that they had been conned. I do not make money from my food blogs simply because I have nice photos or nice recipes. I put in a lot of hard work, skills, passion and time. I invest in good camera, cooking utensils and also eat a lot at my own expenses. One cannot have a food blog by buying a recipe book, modify a bit of the recipe and post it.
Anyway…..today I had Penang Road famous Teochew cendol and I must say that the quality has dropped. I like red beans in my cendol, not large kidney beans.
Nowadays, the hawkers are getting lazy. They do not boil their own tiny red beans anymore. They buy those canned kidney beans and hope to pass it off as traditional cendol. It is not the same at all.
The other thing that I hate about some cendol is how those tiny green mungbean strips hardened when it is soaked in ice. Come on, how can…..cendol is supposed to be soft, not frozen. I don’t know what they put in the greenish wormish strips.
So, yeah, the cendol is not so nice anymore. In fact, I cannot find a cendol stall selling cendol with tiny red beans. The only one left at Swatow Lane (the old coffee shop which didn’t move to New World Park) also converted to kidney beans. Blek.