Malaysian beef jerky is a bit different from the American variety. After pounding the meat thin and glazing it, they smoke it over a grill in the front of the store. I ended up with a piece of each of the chicken, pork, and steak flavors. My favorite was the spicy beef, but all three that I tried were moist with wonderfully sweet, smoky flavors. Of course they’re best when hot off the grill.
If you’re in the area and you decide you like this style, I hear Ling Kee Beef Jerky has some good stuff. It’s next on my list!
We’re back! And we had such a great trip. The much-needed vacation healed our frost-bitten toes (though an SPF of 30 wasn’t quite strong enough to protect our pale skin from other dangers). Now we’re trying to get caught up on work… sigh… First days back are never easy.
Here are a few shots from our trip until we can get our act together for a full travelogue.