HAPPY BIRTHDAY MATE

9:30 am wake up call led me to go to the West Coast Wet Market to do some major dinner shopping. After a quick brush of the teeth and a swift face cleaning later, cash in hand, I was only 10 minutes away from the market.

Instantly, luck was on my side with an available carpark spot just a spit away from the market stalls..... we headed straight to the pork ribs and loaded in 2kgs of it. Next stop was the beef steaks, 1kg of it seemed to make my arm overwork?! Chicken thighs were next and about 1.5kgs of that 2 legged fowl, I was taxing myself with 4.5kgs worth of meat (my mates are all carnivores you see). Passing the seafood section, the Mrs jumped and screamed like a kid.... SOTONGGGG..... $8 poorer and 1kg heavier, my flacid left arm is giving way soon.

To balance out the sea of meat, we went for the vegetables and 40 stalks of asparagus, 3 bags of Eryngii Shrooms, 2kgs of sweet and normal poatoes later... my right arm was trembling like it has seen a ghost (yes, I am not your 100kgs bench press kind of guy). We quickly went to the car to offload that burden! (The Mrs was just being pretty and pointing out what she wants to eat -_- )

<-- had this for the first time in Taiwan and the Mrs loved it ever after...


A cha-cha in the carpark later, we reached Sheng Siong and we were greeted with cheap food (well most of them were). Condiments and other loose items were purchased to add unto the flair of the food fanfare :) I found the right partners, and I normally use these boys.... McCormick brand dried herds. Although not a huge range, I was still like a kid in a candy store!? (Key 50 Cent ... I'll take you to the CANDY STORE)



When done with Sheng Siong, we left for the car again and dumped everything in the boot..... BREAKFAST here we come! Regrets came with every mouth of the Egg Prata that I choose and the Dim Sum that we ordered, the only saving grace was our 'Teh Peng'. I could not wait to get back home to prepare the food.

Another 10 minutes of drive time and back to the house we were. Lugging the bags of food like limping lemmings, bliss was when all the food were on the kitchen top. We easily made shreds of the packaging and started to prepare all the food.

Menu:

- Japanese Teriyaki Chicken
- Black Pepper Beef Steaks
- Honey Hickory Pork Ribs
- Garlic sautéed Asparagus
- Grilled Eryngii Shrooms
- Roast Sweet and Normal Potatoes
- Focaccia Garlic Bread
- Spicy Chilli Squid (or Sotonggg as the Mrs calls them)

just marinated all of them, 2 hours only though..... not that long

Sorry guys, but due to the boredom that I may cause you lot if you were to read on how to make these dishes, I decided not to write down any recipes for this time round. But if you want to, email me and I'll pen you guys a note.

After marinating and preparing these dishes, I had a quick flash in the mind for a simple and delicious dish: Squid head with slices of Eryngii Shrooms in Spicy and Sour base.



How to cook this? GOD DAMN EASY that's how. No fuss and just quick cooking! Sweet!

OK, bowl an alu foil and ensure that there will be no leaks yah, add the squid parts (I added the head bits and the the squid roe of about 10 of them invertebrates), Eryngii Shrooms, 1 teaspoon of sambal belachan, 1 teaspoon of olive oil, a dash of pepper, a dash of light soy sauce and 1 teaspoon of chinese vinegar. Wrap up the combi in the alu foil and just place it into the baby oven for 10 minutes and on high heat.

When you hear DING! that means the dish is ready to be served and in a nice serving bowl or soup plate, pour all unto the plate and add freckles of dried Oregano.... the explosoin of spicy, sour and herby tastes in the mouth will leave the tastebuds dancing for more!!! MAKAN guys!!