|IT'S ALL ABOUT THE OOZE|
And if that didn't pique your interest, watch this video!
Food porn at its best!
My love affair with this divine pastry started when my dear friend Val acquainted us when we met up for tea a couple of weeks ago. I had always thought that Kringels were the best tea-time treats ever but now I'm a convert!
Thanks, Val! Muaahhhhhhh!
So enamored was I of this luscious pastry, l scoured the internet for info regarding its origins. Surprisingly, there is little history and no official wiki write-up on these babies. All I have learnt is that they debuted in Hong Kong and only hit Malaysian shores about a year ago and the mania has since swept neighbouring countries like Singapore, Indonesia, The Philippines, etc. It was reported that when the frenzy first hit Malaysia, Singaporeans would cross over to neighbouring Johor and brave the long queues just to bag a couple of these home!
There is a right way of eating these beauties. You slice the croissant right in the middle and let all that golden yellow gooey goodness ooze out slowly before you cut up the rest of the pastry. Sop up the lava and nom, nom, nom, nom!The messier, the better!
It's hard to describe the taste. It's a chockfull of all things wonderful - buttery, creamy, gritty, sweet, savoury..... kinda like a cousin to Hollandaise, only better! The umami element from the salted egg yolk complements the sweet filling really well.
*For the uninitiated, salted eggs are brined duck eggs that are ubiquitous in most Asian cuisines. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste
I don't know....is it really that good? I think the egg inside is sort of odd...ReplyDelete
oh that looks interesting..ReplyDelete
Thanks so much for stopping by!ReplyDelete
That looks nice I wouldn't mind trying that :-)ReplyDelete
Happy New Year :-)
Thanks for visiting NanaHood.com I love seeing recipes, don't you?ReplyDelete
Oh my goodness! That would be so decadent!ReplyDelete
That looks so great! I want to make this.ReplyDelete
I think you should definitely go with the white plate. Now that looks yummy. mmmmm but messy, better use a spoon to get all of it in. hehehehe~ReplyDelete
Thanks for coming by!! :) Yes I remember you haha... the kids grow up so fast, don't they :) Happy New Year!ReplyDelete
Ai @ Sakura Haruka
Yep, I'd love to try that!ReplyDelete
Ooooh - that actually has made my mouth water. I haven't had breakfast yet. Sarah #FabFridayPostReplyDelete
Two of my favourite foods combined - worth a try. Popping over from the Fab Friday linkyReplyDelete
aaaaah..I want that! I can imagine that great sensation of having the salted egg melting in my mouth! I have to find them here in NYC :)ReplyDelete
This looks delicious. I just Pinned an ad where a lady is selling duck eggs. I've never used or tasted duck eggs. I may give them a try now. Thanks for sharing on Sunday's Best.ReplyDelete
Gosh this delicious and very naughty, my OH would love this as a treat. Sadly it’s no good for dairy free me #FabFridyPostReplyDelete
I'm unsure if this something I'd like. I mean when I look at it, I think of a raw egg yolk so that alone is wigging me out. lolReplyDelete
I looks like a croissant crosses with a doughnut! I love croissant with bacon and cheese and this looks just as good! Yum! #kcacolsReplyDelete
This sounds a little weird and very unusual but I think it could work, so I'm going to give it a go! #KCACOLSReplyDelete
This sounds a bit odd, but I'm really intrigued! I think it'd be really yummy! #KCACOLSReplyDelete
I love croissants and I love eggs so I can't see why I wouldn't like this! #KCACOLSReplyDelete
Ooh this sounds interesting and I do love croissants! Thank you for linking up with #KCACOLS and we do hope you can join us again next time. Kate xReplyDelete
I've never heard of these. My dad would have loved them -- he loved his runny sunny side up eggs and this looks perfect.ReplyDelete