Sunday, January 29, 2006
mmm. food post.
happy cny all! woof.
reunion dinner was as painful and boring as ever. and to think i've another one tonight, which will prove to be even worse due to the presence of several-- actually many-- distantly-related nuisances, more whiney chinese music, and many course of things-i-cannot-eat-but-everybody-seems-to-love; ie: shark's fin soup (what a stupid thing to eat. shouldn't the pointy teeth and propensity for killing humans indicate to us that shark =/= good food?), oysters/abalone/whatever (someone once told me they look like little vaginas. can't even look at them now), that weird fungus thing (once had to clean something like that from an elderly lady's walls in queenstown. no. no. no.), and pork fat (wobbly. smelly. weird-looking. eurgh).
that aside, i find the collection of angpows very soothing to both the eye and the bank account.
enough of bad chinese food! i'd like to brag about the fact that now i can actually cook a semi-nourishing meal which includes all four food groups (are there 4?) and 6 tiers of the food pyramid. or whatever. anyway. i've discovered something very fun called microwave beer bread. and it really is as easy as it sounds. except i baked it a bit more on high for a while cos it looked iffy, and skipped the cornflake crumbs. it's actually edible. and fairly good. harhar. tastes fantastic toasted with my scrambled eggs. in case anyone cares:
ra's scrambled eggs
1 egg (break the shell clean in half and keep)
1-2 half shells of milk (depending on how creamy you like it)
a pinch of salt
1-2 tablespoons of butter
beat everything like mad with anything convenient. i use a chopstick.
plonk another lump of butter (NOT margarine) onto the smallest frying pan you've got. set on superhigh heat and wait till all the butters melted and covers the whole pan.
lower the heat to the lowest setting youve got, then pour the egg. stir VERY VERY slowly. it shouldnt look like its cooking at all. i use the other chopstick for this.
after about 20s, i add black pepper and oregano. then continue stirring VERY VERY slowly.
mine cooks in about a minute, but thats cos i like my eggs slightly wet. the slower you stir, the softer and creamier the resulting eggs are. yum. if anyone doubts the pedigree of this recipe: my dad koped this from the hongkong intercontinental head chef back when he was working in hk, who used to make this together with some microwave chicken stew after his graveyard shifts.
btw: thanks to that $11 bright red shirt, even my 99-year-old grandfather with cataracts thinks i look very cheerful this cny. 3stan, i have you to thank for this.
+ fictions&fires
6:02 PM
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plangere, latin: to strike, or to lament.
in the depth of winter i finally learned that there was in me an invincible summer.
--albert camus
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to be nobody but yourself in a world which is doing its best night and day to make you like everybody else means to fight the hardest battle any human being can fight and never stop fighting.
-- ee cummings
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