Saturday, July 30, 2005
Salted fish has its status raised from the days where a poor man who can’t afford meat or chicken will gobble his whole bowl of rice or porridge with a small piece worth less than a few cents (neighbours smelling salted fish cooking usually made snide remarks, it’s not something they will ever eat) to the present time when I have to spend the cost of two meals to get what I need to go with my chicken.
It’s not just because of the inflation rate.
I blame the Singaporeans and Hong Kong dwellers who don’t have much good produce, resort to buying ours with higher prices to lure traders, thus we now no longer have the best humongous prawns, fragrant mangoes and salted fish² in abundance.
I had to make sure I had that tiny cube wrapped up safely in my bag before I proceeded with the rest of my shopping.
² That huge block of salted fish the monger kept hidden is worth more than RM180. Studies have proven that salted fish (especially the Chinese variety from certain parts of China) is carcinogenic when consumed in high quantities.
Life Is Great explores the incredible world of food and cooking. We hope to share with you our most delicious moments and inspirations.
“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”
Julia Child (Mastering the Art of French Cooking)
“Life is short. Live your dream and share your passion.”
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- Pandan Chiffon Cake (Improved)
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- Tamago Kake Gohan (卵かけご飯)
- Strawberry Pie
- One Pot Chicken Rice
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- Best Egg Salad
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- Hong Kong Part III
- Hong Kong Part II: Zongzi/Bakchang (粽子/肉粽)
- Caffè HABITŪ (the table) at G.O.D. Causeway Bay, Hong Kong
- Hong Kong Part I
- Australia 2010 Part 1: Melbourne
- Bourke Street Bakery, Sydney
- Il Fornaio, St Kilda
- Queen Victoria Market, Melbourne