Originally Posted by
Visconti
Yes, that's it. I've never spread it on bread, but once upon a time, I used to request my maid (back then, every ExPat more or less had one in HK/SE Asia, so it was par for the course) use some hot water to moisten the bottom of the pot used after cooking rice and mix it with foo-yur/yee along with some pork or chicken.
Tyically I just take a cube or two and put it in the rice. Then break off bits with each mouthful. Same for salty eggs (which reminds me, I should make some... it's getting to that time of year). So many "winter" traditions I need to do...