I was replying to some comments on my Facebook page when Tyng came on around midnight and asked why I was not sleeping and what was I doing. I told her I was making honey wings and congee. Oh well, making sounds like I’m cooking from scratch but I was actually microwaving pre-cooked frozen wings and pumping hot water into a small tub of instant congee. Shhhh… she doesn’t know. She’s still asking for recipes 😉
After we got off, Peter came online and told me he’s making crispy Roast Pork Belly from my recipe posted recently. He did not have time to marinate them overnight but 6 hours was more than enough or perhaps not (see his comment below), for the seasoning to infuse into the layers of fat and meat… Anyway we had to stop yakking as he had some gardening to do (which he hates, wifey, you reading this?) before roasting the meat. I reminded him to take some photos before we parted virtually. In a couple of hours, Peter came back online and uploaded 4 pictures of his
belly, erhm, pork belly. They look about right. Peter did some “pineapple” scoring on the rind too. He validated the scoring on rind as easier to cut later on. Get a cleaver for Pete’s sake! The pictures he showed me made my tumbly rumbly… I felt hungry again, even after chowing down 6 wings and a decent cup-size of congee!
Excerpt from our chat (rather from Peter)
that was the crispiest pork belly i’ve ever had and my wife agreed it was the crispiest she has ever had too. the crunching noise was deafening lol. the meat itself tasted fine but not as good as four seasons in london chinatown.
While asking Peter to fine tune the seasoning to his family’s liking, my tummy made even louder noise. I had no choice but to go out at 5am, to 7-11 where it’s always close but never closed, to satisfy my gluttony. The one at my place does not carry a lot of canned food so I settled for curry tuna and a loaf of bread.
Upon my return, I went to the kitchen, thought hesitantly then skipped to my room and grabbed my camera. Whoa! I’m about to make me some wiches, people! And I want to share my breakfast with you all. My children are away for a short holiday hence a loaf of bread was way too much for me 😉
I was playing with my food rather than making breakfast. All in all, I took about 107 pictures before finally settling down to these few. I did not even scroll through all of them. It was eeny, meeny, miny, moe… I hope you weren’t bored to death. Helloooooooooo… Anybody home? Are you still with me???
Curry Tuna Sandwiches Recipe (serves 2):
4 slices of Sandwich Bread (any type).
1 can Tuna, Curry flavour.
Salt to taste, optional.
Pull tab off the canned tuna.
Drain tuna chunks from the curry gravy, reserve the curry in a small bowl.
Flake tuna onto the sandwiches.
Cover with another slice of bread.
Slice and serve.
If sandwiches are too dry, dip them in the curry sauce.
It wasn’t that difficult, was it? 😉
Have a joyful Monday!
Happy snacking 🙂