feeling stuffed from a large lunch of eggs, steak tips, spinach, english muffin and little cubes of potatoes at grafton pub (yes, i am a pig. porcissimus.) i couldn't quite stomach the idea of going out for another greasy dinner, and was too tired to get down to cooking something. so i open up my new crispy floss (chicken i think) and wasabi-seaweed-sesame pork floss and dumped some rice in a pot for porridge. good job that us teochews eat muey and not cantonese chok. ( here's a food blog i found on teochew porridge!) muey is very comforting and light and i like hot startchy rice water. i considered cutting up some lakcheong too, but thought steaming was too troublesome. (how does one make lakcheong? it says on the ingredient list "chicken, rice wine, rose essence, salt and sugar.")oh dear!!! i just found this entry on the same site about kuehs! scroll down for the ang ku kuehs and the honey peanut brittles (i love this stuff! even as a kid i could eat an entire bag in a day.) look also at the sponge cake, the walnut cookies, mooncakes, longevity peach buns, ohhh ohhh ohhh, i could howl. there's so much that i want now. for starters i want goose, thinly sliced, braised in whatever mysterious herbs and spices , sitting on taukwa (which americans seem to think is the same as tofu. tsk.) and steamed pomfret with chinese gooseberries and cold crab with kek yew. what's kek yew made of anyway, besides the kek, obviously. choonping? oh no oh no i must stop thinking about these things i'll run away from school if i go on. if ever i become rich and famous i'll have to borrow a few singaporean grandmothers and have them installed in my mansion to do the cooking.
actually i have a similar arrangement with minyin - she's supposed to come live with me and be my house doctor and food shopper, but if she becomes rich and famous first i would be her secretary and handle her paperwork. mm hmm.
failing which there is always that penthouse of su-lin's.