my inaugural post

I was recently criticised (spellcheck had to correct the spelling of 'critisise' for me, hah) for owning too many cookbooks and not putting any of them to good use by cooking the same old same old ALL THE TIME, Tamade.

OK, I know I'm guilty because an original hardcover 1965 print of this is on the way to me from amazon as I type. Anyhow, I made a decision to put my cook books to good use!

Ironically, I have an intense craving for singapore duck rice [Arh-Perng] today but none of my cookbooks have a recipe for 'Arh-Perng'. Recipes like that are usually handed down by great great great grandmas to grandmas to mothers to daughters.

So, the cookbook thing will have to happen after this trial and error 'Arh-Perng' thing.




As part of my 'Arh-Perng' research on soy sauce, I looked to the source of almost-all knowledge or as J calls it 'the nerds repository', Wikipedia.

Well, they called worcestershire sauce... "Ang Mor Tao Yew"!