rice cake confessional

adventures in eating

thick toast strikes again

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You’ll recall my previous love for thick toast.

It recently joined forces with butter and a new fave – chicken floss.


I used to see this stuff at Ranch 99 but never thought much of it. In these parts, it’s everywhere. I find it on rice crackers, in sandwiches, in steamed buns, and (obviously) on good ol’ thick toast. It’s salty and a bit sweet, sorta fluffy, but still with a meaty texture. Since the end product looks nothing like its original form you can expect a multi-step process that you can wikipedia on your own darn time.

I had this slice while waiting for Bamboo to take the stage at the Pinoy Sunday concert a few weeks ago.




Written by joann

March 12, 2009 at 8:00 pm

Posted in chinese, singapore, snacks

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