GOLD FRAGRANCE STIR-FRIED CLAMS -- 金香炒蛤蜊
I can still remember the last time I ate at a well-known chain restaurant with a garish colour scheme. Shan't mention the name, as I don't want to get sued, but good lord that bacon cheese burger was pathetic. And, as it turns out, indigestible. It stayed with me for several hours, and was still a very active horrid memory the next morning.
I had not had a chance to eat before the meeting of the pipe-club.
Sorry guys; the meeting wasn't that remarkable, but that nasty dinner just down the frontage road from the venue was.
Y'all kinda gibbered a bit about pipes and tobacco, plus a book. But that burger spoke to me, boy howdy.
[Cue theme music from "Supersize me" now.]
Convenience food is whatever is available on Stockton Street that takes less time to prepare than the rice.
KAM HEUNG CHAO GAP-LEI
Two pounds of fresh clams.
One TBS dried shrimp, soaked.
Six cloves of garlic, chopped.
One small onion, chopped.
One TBS curry powder.
One TBS oyster sauce.
A generous splash of sherry.
a little soy sauce.
A few fresh green jalapenos.
Saute the garlic, onion, and rehumidified shrimp till fragrant. Put the clams in the pan and stir-fry for a minute or two, then splash in the sherry to flame, stir in the curry powder, and add the oyster sauce and soy sauce. Stir, dump in the whole jalapenos, and cover for a few minutes till the clams open.
Garnish with a little chopped scallion.
Serve with fresh peasant bread or a plate of rice.
Plus some salad or ketoprak
You might want to put a newspaper on the dinner table, underneath the food. It, too, is convenient. As well as stylish and decorative.
You're going to end up with clam shells scattered around, plus dribbles and splashes. Absolutely nothing says good times and good company quite like a soggy newspaper filled with empty clam shells.
You'll want to buy a newspaper, just in case.
It's a neat-o-keen design idea.
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