Gruyere Custard

Gruyere Custard

Rice Porridge

Pastries

A custard of sharp and creamy gruyere

Photography by Honey

suryasta
January 05, 2010 5:35PM GMT

When you eat shellfish and the shellfish doesnt open up when cooked, we are told not to eat it, why is that? what exactly is wrong with it?

Jon
January 05, 2010 6:40PM GMT

Suryasta - Cockles are alive, so when you cook them, they open up. Only the dead ones do not open. And it may have been dead for some time, so chances of getting a rotten one are pretty great.

suryasta
January 08, 2010 12:47PM GMT

Jon thanks for explaining So naturally as we cook shellfish they open up their shells

phyre
January 12, 2010 10:01AM GMT

was thinking to try this when i was in Melaka early Dec but cudn't find this place :(

Honey Ahmad
January 13, 2010 11:51AM GMT

Man you poor thing, next time give Alex a call and he'll direct you

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