Beancurd

Was frying beancurd today, and was suddenly reminded of going to the market with my mum/grandma when young, and excitedly telling the market auntie 'xian de tau gua si de', or 'sa de', or how ever many. On a side note, I learnt to my horror how much oil it takes to deep dry tofu.

Why does it get worse the nearer it approaches? Durian cake supply is down to last half. Oh well, back in two weeks.