How very interesting – a knitted wedding! (I remember Nest telling me about this when we saw each other a few days ago.) Everything, from the bride’s gown, wedding cake, flowers and confetti were knitted, and it all began with this invitation for contributions from knitters all over the UK. Check out the photo galleries here and here.
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Ahh yes, more kitchen adventures coming right up…
My Arn and I discovered C2’s Salted Egg Rice last year when our dining companions Carlo & Nina made us try it. Since then dining at Shang has been a no-brainer, SER plus a varying viand became our default meal. But because it would cost too much to keep going back everytime we had a hankering for it, I tried my hand at making a homemade version. Arn thinks I’ve quite succeeded, thank you. So here’s how my version is done:
1. Drizzle about a tablespoonful or two of EVOO in a pan.
2. Drop in some chopped garlic and a few slices of anchovies. Let it sizzle for a few minutes.
3. When the garlic turns golden, toss in a diced salted egg (or two if you like). Let the egg “melt” a bit.
4. Dump in a bowlful of cooked rice. Mix it in with the egg and garlic. The rice will turn yellow-orange but don’t worry, that’s a good thing.
That’s it! And because we had some in the ref, I sprinkled shredded squid flakes on top to add a little crunch. Try it and then let me know if you like it. (:
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By the way this is totally unrelated but the picture on the right shows the banana bread muffins I made this week. Hehe, I just wanted to put it on the blog because they came out pretty (and yummy too). Recipe c/o Lori B.
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So I’m off to Cebu with the WE team tomorrow. In the meantime please visit this link and let me know if you’d like to order any of the items we’ve put up for sale. (:
