ang ku kueh

I had a rather "fruitful" discussion wif fei fei and biao last night.
How to eat an ang ku kueh:
discussion ranging from the heating process, to the storage period and even about the history of the ang ku kueh and how we shld take the skin wif the fillings(tho hh has got some other thots.) personally, i feel that ang ku kuehs have to be slowly steamed warm. patiently...unhurriedly. if u get too impatient and use a microwave oven instead, the results would not be as lasting and might even spoil the quality of the ang ku kueh. of coz...a ang ku kueh shld be eaten from the most outside surface, ie the skin. if we jus look towards the sweet fillings in it, and choose to ignore the necessary packaging which comes wif it, we lose the true enjoyment of eating an ang ku kueh. again hh has got some other thots.) "the skins look deliciously red, but there is absolutely no meaning in eating it, its tasteless. its jus cheating ourselves, cheating others, wats the point?" he questioned. well let me tell u this hh, i love the skin more than the fillings, at least at this stage when i'm still working on the skins, dun make me pine too hard for the fillings, and miss out pleasure of the skin. carpe diem!

the ang ku kueh saga:
held the ang ku kueh on my hand. as i was walking towards the stove, it fell off my hand. as i look in desperation, and thot that all hope was lost, the wind came and blew the ang ku kueh back into my hand. as i bounced in mirth, i realised that 5 hours passed from the moment of the ang ku kueh leaving my hand till the point when the wind worked its wonders. Wow. god knows what happen. and all went well for the nxt hour or so, as i carefully put the ang ku kueh into the steamer... listening to the expert ang ku kueh chef, i'm supposed to let the ang ku kueh heat by itself...and all i can do was to get ready the nxt step which is...................................................