Souper Doopa....

#6.The soup/stew is locally called "Sup/Soto Makassa".
All the parts were simmered for hours in the spices/herbs until they were so tender and succulent that they almost melt in your mouth.
The tendon chunks were brilliant as they still retained the appearance but very tender with a slight springy jelly like texture akin to bone marrow.Very popular with elderly customers with missing teeth as tendons are believed to excellent cure for arthritis.
Another good thing is you are served a mixture of parts and can choose or reject the ones that appeal to you or otherwise.

#11.He!he!he! My guess is that you would not be that keen on fish head soup or curry too which are very popular out here:))

My Hong Kong friend does that fish head soup stuff - and you're 100% correct.... No I wouldn't ! !

Groupa fish head stewed with prefried root yam(as in poi) in a hot clay pot dish is yummy:))

I'm sure ! !

:<)

Eww. There are times I shouldn't eat breakfast while tooling around here. I think I'll skip the fish heads.

Fish soups, bisque, chowder etc. I like very much.
It's the evidence of the corps that turns me in another direction, immediately the dish arrives.

Exactly! I really do prefer to be able to not think of my food as having been alive at one time. It'll be difficult when we get cows in and start eating them. The first time my husband killed lobster in our kitchen I was almost unable to eat it. Note the almost - I'm squemish but that lobster was really good.

Thanks bjd! I watched a little of it but I don't have speakers. I'll try to get time to watch it for real at home.

To be quite honest our friends and ourselves out here would mostly prefer seafood resturants out here where we can choose our fish,prawns,crab,lobsters,octopus,mussels from live speciments displayed in aquariams to ensure they are really fresh.