Furong Egg
Ok, Jason is looking at me like I am mad because here I am blogging a Furong Egg recipe at 11pm on the eve of our pre-wedding shoot and I have not finished preparing the things to bring tomorrow (Toto and Tato are going on an outing). I have not moisturised my face, I have not put on my face mask, and oh we fly to Bali on Wednesday and I have not packed anything too. But as always, I prioritise. Blogging about Furong Egg is important, okayyy? I remember preparing allll the ingredients for this dish in a hurry one evening after 88’s eye appointment. After everything was chopped…
Tau Chiam Noodles in Hor Fun Gravy
I know right, what a contradictory title. And being always contradicting, I cooked these noodles for lunch even though I have never a) liked Hor fun style gravy nor b) been a fan of Tau Chiam noodles. I don’t even like the name of these noodles to begin with. In my (Teochew) family, we refer to bean vermicelli (glass noodles) as “Tau Chiang”, or “Dao Qiang”, if you will, in hanyupinyin. Then one day, Jason bought these Singlong noodles and called them “Tau Chiam”, which caused widespread panic and confusion. I spent much time calming those nerves. From that day on, I’ve secretly resented these noodles because 我们是不会承认你的。 But it…
