Gals bits

An ang moh told me what he had to eat for cny.

Him: We had the dept CNY lunch today � some interesting things that wouldn�t be out of place on Extreme Gourmet (which was gross last night � think the gal really enjoyed eating the bulls penis)

Me: ooooo you ate interesting stuff for your cny lunch? What did you have exactly?

Him: Yep the tossing thing, some fish, a cute lil� piglet�s skin, some soup with no taste, a big prawn, some veg with seafood bits that looked like a gals bits, some cakes or rather kway and a green sugar ball in almond flavoured milk.

Me: I like your description of the vege dish...the "gals bits" is black and looks like hair? Thats a vege not seafood though...its called a hair vege (typically translated) and cannot be harvested anymore in the world.

Him: Ok, trying to be delicate here. Yep we had the hairy bits, but there were some brown bits that I initially thought were mushrooms. However, they tasted of seafood and when I picked them up they opened up slightly like�.. you get the picture!

It turned out the gals bit that he ate was chopped up dried oysters :P

Now I know what to tell the maid if I ever wanted her to cook dried oysters....

Oyakodon Craving

I have a sudden craving for oyakodon (chicken and egg mixture on rice).....huge craving......which I cant satisfy coz there is dinner at home.
I bought some mirin from taka though.....just in case the ILs decides to go away again for the weekend....*fingers crossed*
This is one of the more promising recipe I found online. Will attempt to try it sooon.

Oyakodon (4 servings)

4 cups cooked rice, keep warm
4 chicken thigh fillets or 2 chicken breast fillets
1 onion
2 cups dashi stock
10 tablespoons soy sauce
5 tablespoons mirin
5 tablespoons sugar
4 eggs

1. Cut chicken in small chunks, slice onion
2. Put the stock, soy, miron and sugar in a pan and simmer for a few minutes.
3. Put chicken chunks in the pan and simmer on low heat for a few minutes
4. Add the onion to the pan and simmer for a few minutes more
5. Whisk the eggs in a bowl
6. Bring the soup back to the boil, pour the eggs over chicken and onion
7. Turn the heat to low and cover with a lid
8. Turn the heat off after 1 minute
9. Divide the hot cooked rice between 4 bowls then place the chicken mixture over the 4 bowls of rice

Note: it will probably taste better if the ingredients are divided and cooked individually. At least thats how they do it in Japan....which reminds me....I need to go get one of those japanese flat pans for making this. A small saucepan or flat frying pan will also do if the high class tools of trade cannot be procured.

Baby Poem

I am not yearning for a baby....I repeat.....I am not yearning for a baby...
There are so many births in the company recently that I was surfing the web to find something to write about instead of the usual "congrats on having your baby", "Cant wait to see your baby" or "rest well, hope the baby is fine.." stuff. This is what I found and I thought it was rather nice. Couldnt find the author though.


There is nothing to compare
to the miracle of birth.
Few words to share
that will equal it's worth.

In the twinkle of an eye
a new life is formed.
And for a lifetime
a mother's heart is warmed.