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In my post on 5 December 2008, I blogged about my youngest brother's
signature dishes. I stand corrected. He has more signature dishes!
My mother is currently away in
Muar, Malaysia for a week's vacation to visit relatives. Enjoy your
mahjong and
durian eating sessions in Muar, Ma!
When I called LG (my youngest brother) regarding dinner, we were toying with the idea of:-
(b) eating at home (ie. LG would cook a simple dinner)
(sigh... since when has dinner been simple when our Chef is displaying his culinary skills?).
LG decided to cook. However, as it was already past 7 pm, Da and I bought a box of
Don's chicken pie to supplement the dinner so that LG need not cook so many dishes.
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We requested that pie be cut into 8 slices. The staff at Don's would recommend that the pie be cut into 6 slices so that each slice would have a slice of hard boiled egg. However, I find that if the pie is cut into 6 slices, each slice is too large.
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When Da and I arrived at my mother's home, my other brother (LB) had already arrived. His wife (MF) was not present as she was at a dinner function. The Chef and his girlfriend (SR) were busy in the kitchen. I took a peek at the oven - my brother's signature marinated chicken wings were baking in the oven.
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I could not resist taking some photographs while the Chef was displaying his culinary skills.
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Any guesses as to what he is cooking?
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The chef had, of course, fried his signature
chai por (picked radish) omelette.
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Da counted the number of chicken wings when SR took them out of the oven - yes, one chicken wing per person.
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This is another of the Chef's signature dish that I did not mention in my blog of 5 December 2008 - curry vegetables. In case you are wondering, he used fish curry powder. I suggested to him to add some freshly squeezed lemon juice the next time that he cooked curry vegetables - it would give the dish a lovely tangy flavour.
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Here is another of the Chef's signature dish that I missed out in my blog of 5 December 2008 - fried rice. This time, instead of adding chai por (pickled radish) to the fried rice, he added
dried shrimp.
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After that sumptuous dinner, we agreed unanimously that a pot of
Chinese tea should be brewed.
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It is believed that drinking Chinese tea aids in digestion and also helps to flush away the oil in the food that we have consumed.
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Another appetising dinner, bro! Well done!
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