Tonight i have the most crappiest sessions with the gals, the couple and the friend. Guessed i must be high from the nasi lemak or 100 plus. The debatings, the shoutings, the pinchings, the laughters, the echoes, well..nothing important...all bullshit...hahahahahhaa..
Or must be because i won the single match tonight..wuahahahaha... !
And thanks YL for the round treat..hahahaha..seems like quite some free meals these weeks, Lotus on fatty, BahKutTeh on KW, and today..yea yea...but im still broke though...
They must be surprised when they hear me sing chinese songs tomolo ! kekekee...yea..what else but ktv..hahahaa..
Here comes the weekend, benjoy !
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Alucard is just a nick. I like design. I think i'm a rocker, maybe you will soon see me in papers. To care or plead silence. im just another ordinary yet extraordinary guy in the world. Life is soooo short....you search, you wait, you found, you lost, you get, you fail, you fall, you tried, you enjoyed, you been through, you believe, you knew, you forget, you hate, you pissed, you fucked, you earn, you learn, you trust, you were....
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2 comments:
Cool blog, interesting information... Keep it UP » »
Bak Kut Teh [Pork Bone Tea]
Ingredients for Bak Kut Teh :
* 1.5 lb country-style pork spareribs,cut into 2-inch pieces
* TangJewLong use at home 1 tea bag full of bak kut teh spices in Chinese
* 1 tbsp sugar
* 6 dried shitake mushrooms
* 5 cloves garlic,unpeeled,slightly crushed
* 6 shallots, finely sliced and fried golden brown
* salt and pepper
To prepare Bak Kut Teh :
* Soak dried shitake mushrooms in 1 cup of bolling water to reconstitute,
and cut into slices; reserve liquid for cooking
* In a stockpot, cover spareribs with cold water, parboil ribs until froth rises to
the surface
* Drain, briefly rinse spareribs in cold water
* In a clay-pot* [no preheating] add parboiled spare ribs, garlic, shitake
mushrooms, reserved[shitake mushroom] liquid and some water to cover the
meat, and season with salt and pepper
* Gradually bring to a boil, then cover and reduce heat to simmer untill pork is
very tender, about 45 mins to 1 hr; occasionnally skim off as much fat as possible
from the surface
* When the meat is almost falling off the bones, discard spice bag, add sugar
* Garnish with fried shallots and serve hot with steamed rice or Chinese fried bread
[Yew char kway] and don't forget the chili dipping sauce
To make chili dipping sauce
* 1 kaffir or key lime, juiced
* 2 tsp sugar
* 1 tsp salt
* 3-4 tbsp hot chili sauce
* 3 cloves garlic
* 1.5-inch ginger
* Using a mortar & pestle or blender grind garlic and ginger to a fine paste
* Add to hot chili sauce and mix well with limejuice, sugar and salt to taste
* Serve chili sauce in individual condiment dishes
[clay-pot dishes are the Oriental version of the
American casserole.The main difference is that they are cooked on top of stove
rather then in the oven.Food cooked in a clay pot has maximum flavor,
enormous nutritional value and is visually appetizing-the dish can go straight
from the oven to the dinner table.The design of the clay-pot assures good
retention of heat and keeps food hot much longer.]
For more click:www.be2hand.com/scripts/shop.php?user=jewlong
Ready-made Bak Kut Teh sachet bags can be purchased at
TangJewLong Herbal-shop email: bakkhuttae@yahoo.com
www.be2hand.com/scripts/shop.php?user=jewlong
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