"DC." not@home wrote in
:

Try substituting them with oysters... not quite them same but you
might be tempted to change the fry up from CKT to OrLuak(sp?) Oyster
Omelette : )

Oh my goodness, you just *had* to be so cruel as to remind me of OhLuak,
huh? %^)

I love OhLuak! The food stalls in Cuppage Road - or was it Orchard Road?
- used to sell it with this hot, slightly sour chilli sauce. I bet one
could never use the oysters in the US to make an OhLuak.

My dad used to say the oysters must be grown in effluent for that special
taste. %^) Very mean of him, but I think he was just trying to keep us
from getting hepatitis. Or maybe he was trying to make sure there was
more for him!

Anyway... whatever you sub it with, it needs to be fresh... don't even
think about frozen!

Not me! Freezing completely changes the texture and taste of delicate
things like fish and shellfish to the point where it's just not worth it.
Better to save up money and fly to the country to taste it fresh!

Frankly, I prefer to eat my Batu Hum raw, but the risk of hepatitis is so
great these days, I actually turned down a plate the last time I was in
Singapore.

Shocking, I know. But I quickly rewarded myself by ordering a big plate
of CKT with the Hum.

sq

snip
Oh my goodness, you just *had* to be so cruel as to remind me of OhLuak,
huh? %^)

It had to be done...


I love OhLuak! The food stalls in Cuppage Road - or was it Orchard Road?
- used to sell it with this hot, slightly sour chilli sauce. I bet one
could never use the oysters in the US to make an OhLuak.

old cold storage car park? but you can find them in almost every hawker
centre from Singapore to KL.


My dad used to say the oysters must be grown in effluent for that special
taste. %^) Very mean of him, but I think he was just trying to keep us
from getting hepatitis. Or maybe he was trying to make sure there was
more for him!

I've heard of that one too as well as dried & pounded earthworms in laksa
lemak, heeheeee.... it's only dried shrimps though.

snip
Frankly, I prefer to eat my Batu Hum raw, but the risk of hepatitis is so
great these days, I actually turned down a plate the last time I was in
Singapore.
Shocking, I know. But I quickly rewarded myself by ordering a big plate
of CKT with the Hum.

Hwahahahaaaa... i need to remind myself of these things, now what's the word
or phrase again, KiaSu? or was it KiaSi? LOL.

DC. (off to have my bowl of homemade BakKutTeh now ; )

snip
Oh my goodness, you just *had* to be so cruel as to remind me of OhLuak,
huh? %^)

It had to be done...


I love OhLuak! The food stalls in Cuppage Road - or was it Orchard Road?
- used to sell it with this hot, slightly sour chilli sauce. I bet one
could never use the oysters in the US to make an OhLuak.

old cold storage car park? but you can find them in almost every hawker
centre from Singapore to KL.


My dad used to say the oysters must be grown in effluent for that special
taste. %^) Very mean of him, but I think he was just trying to keep us
from getting hepatitis. Or maybe he was trying to make sure there was
more for him!

I've heard of that one too as well as dried & pounded earthworms in laksa
lemak, heeheeee.... it's only dried shrimps though.

snip
Frankly, I prefer to eat my Batu Hum raw, but the risk of hepatitis is so
great these days, I actually turned down a plate the last time I was in
Singapore.
Shocking, I know. But I quickly rewarded myself by ordering a big plate
of CKT with the Hum.

Hwahahahaaaa... i need to remind myself of these things, now what's the word
or phrase again, KiaSu? or was it KiaSi? LOL.

DC. (off to have my bowl of homemade BakKutTeh now ; )

snip
Now I remember - some PRC folks died in the UK picking cockles, didn't
they? So sad. So the UK must have cockles.

21 mainlanders, mostly from Fujian(Hokkiens) who didn't speak a word of
English so i was told.


I've never eaten them pickled, always fresh raw or lightly cooked as in
Char Kway Teow. What do pickled cockles taste like? Have you ever eaten
them raw? If so, what's the difference?

pickled.. slightly vinegary or also boiled, both OK for people here in the
UK & those just getting use to eating shellfish(for an island nation.. very
strange) but for you sq, i'm afraid you'll hate them, once you're hooked,
lined & sankut on the raw ones, you're doomed to spend eternity dreaming &
drooling on your childhood memories picking & eating them in CKT : )

DC.

snip
Now I remember - some PRC folks died in the UK picking cockles, didn't
they? So sad. So the UK must have cockles.

21 mainlanders, mostly from Fujian(Hokkiens) who didn't speak a word of
English so i was told.


I've never eaten them pickled, always fresh raw or lightly cooked as in
Char Kway Teow. What do pickled cockles taste like? Have you ever eaten
them raw? If so, what's the difference?

pickled.. slightly vinegary or also boiled, both OK for people here in the
UK & those just getting use to eating shellfish(for an island nation.. very
strange) but for you sq, i'm afraid you'll hate them, once you're hooked,
lined & sankut on the raw ones, you're doomed to spend eternity dreaming &
drooling on your childhood memories picking & eating them in CKT : )

DC.

Dan Logcher wrote in
:

mroo philpott-smythe wrote:

Those is them! Yes, we used to go picnicking by the beach and take
little buckets and trowels with us and dig up cockles from the sand.
You could find them by looking for their tiny breathing holes in the
sand. Delicious!

I used to go clam digging in Maine as a kid. We would stamp our feet
on the sand and look for the water quirking out of the breathing holes
as the foot of the clam retracted. We used to dig up bucket loads for
steaming and chowdah!

Never ate them raw, huh?

Or is raw seafood (excepting oysters, of course) an Asian thing?

Barbara Tropp has a recipe for sand-pot clams and mussels with black bean
sauce that is just deelish.

I have to confess that I don't like her book of "Homestyle" recipes,
since nobody can do all that prep at home unless they're professional
cooks or have galley slaves! But I just love that recipe.

sq

Dan Logcher wrote in
:

mroo philpott-smythe wrote:

Those is them! Yes, we used to go picnicking by the beach and take
little buckets and trowels with us and dig up cockles from the sand.
You could find them by looking for their tiny breathing holes in the
sand. Delicious!

I used to go clam digging in Maine as a kid. We would stamp our feet
on the sand and look for the water quirking out of the breathing holes
as the foot of the clam retracted. We used to dig up bucket loads for
steaming and chowdah!

Never ate them raw, huh?

Or is raw seafood (excepting oysters, of course) an Asian thing?

Barbara Tropp has a recipe for sand-pot clams and mussels with black bean
sauce that is just deelish.

I have to confess that I don't like her book of "Homestyle" recipes,
since nobody can do all that prep at home unless they're professional
cooks or have galley slaves! But I just love that recipe.

sq

mroo philpott-smythe wrote:

Dan Logcher wrote in
:


mroo philpott-smythe wrote:


Those is them! Yes, we used to go picnicking by the beach and take
little buckets and trowels with us and dig up cockles from the sand.
You could find them by looking for their tiny breathing holes in the
sand. Delicious!


I used to go clam digging in Maine as a kid. We would stamp our feet
on the sand and look for the water quirking out of the breathing holes
as the foot of the clam retracted. We used to dig up bucket loads for
steaming and chowdah!


Never ate them raw, huh?

Or is raw seafood (excepting oysters, of course) an Asian thing?


Hell no.. but I was a kid then and didn't know about it. I love raw
oysters. Can't get enough sushi either.

--
Dan

"DC." not@home wrote in
:

snip

Now I remember - some PRC folks died in the UK picking cockles,
didn't they? So sad. So the UK must have cockles.

21 mainlanders, mostly from Fujian(Hokkiens) who didn't speak a word
of English so i was told.

Extra-sad. As we say at home, they must have been the real "thng sua
nng" poor guys, didn't know their way around in a strange land.

I've never eaten them pickled, always fresh raw or lightly cooked as
in Char Kway Teow. What do pickled cockles taste like? Have you ever
eaten them raw? If so, what's the difference?

pickled.. slightly vinegary or also boiled, both OK for people here in
the UK & those just getting use to eating shellfish(for an island
nation.. very strange) but for you sq, i'm afraid you'll hate them,
once you're hooked, lined & sankut on the raw ones, you're doomed to
spend eternity dreaming & drooling on your childhood memories picking
& eating them in CKT : )

Chey, waste of good shellfish to make it vinegary and boiled tasting!

Like that, is it? %^D

Too bad, gotta save my money and go to Malacca for some homemade blachan
and then take the train up to Penang for the famous assam laksa!

sq, "Planning the next trip"

"DC." not@home wrote in
:

snip

Now I remember - some PRC folks died in the UK picking cockles,
didn't they? So sad. So the UK must have cockles.

21 mainlanders, mostly from Fujian(Hokkiens) who didn't speak a word
of English so i was told.

Extra-sad. As we say at home, they must have been the real "thng sua
nng" poor guys, didn't know their way around in a strange land.

I've never eaten them pickled, always fresh raw or lightly cooked as
in Char Kway Teow. What do pickled cockles taste like? Have you ever
eaten them raw? If so, what's the difference?

pickled.. slightly vinegary or also boiled, both OK for people here in
the UK & those just getting use to eating shellfish(for an island
nation.. very strange) but for you sq, i'm afraid you'll hate them,
once you're hooked, lined & sankut on the raw ones, you're doomed to
spend eternity dreaming & drooling on your childhood memories picking
& eating them in CKT : )

Chey, waste of good shellfish to make it vinegary and boiled tasting!

Like that, is it? %^D

Too bad, gotta save my money and go to Malacca for some homemade blachan
and then take the train up to Penang for the famous assam laksa!

sq, "Planning the next trip"

"DC." not@home wrote in
:

snip

Oh my goodness, you just *had* to be so cruel as to remind me of
OhLuak, huh? %^)

It had to be done...

Wait, catch only hantam one time.

I love OhLuak! The food stalls in Cuppage Road - or was it Orchard
Road? - used to sell it with this hot, slightly sour chilli sauce. I
bet one could never use the oysters in the US to make an OhLuak.

old cold storage car park? but you can find them in almost every
hawker centre from Singapore to KL.

But that cold storage car park guy's OhLuak was perfect! Always crispy
yet tender, never overcooked, oversalted, or overgarnished. Some of the
ones I had in KL were soggy and too greasy, but if you know of a good
stall tell me and I'll even consider a diversion to KL to taste.

My dad used to say the oysters must be grown in effluent for that
special taste. %^) Very mean of him, but I think he was just trying
to keep us from getting hepatitis. Or maybe he was trying to make
sure there was more for him!


I've heard of that one too as well as dried & pounded earthworms in
laksa lemak, heeheeee.... it's only dried shrimps though.

Oh, that lemak laksa. How I used to eat it by the bowl!

snip

Frankly, I prefer to eat my Batu Hum raw, but the risk of hepatitis
is so great these days, I actually turned down a plate the last time
I was in Singapore.
Shocking, I know. But I quickly rewarded myself by ordering a big
plate of CKT with the Hum.


Hwahahahaaaa... i need to remind myself of these things, now what's
the word or phrase again, KiaSu? or was it KiaSi? LOL.

Kiasu until want to si. %^)

Or maybe you're thinking Yeow Kwee. %^D

DC. (off to have my bowl of homemade BakKutTeh now ; )

Made from scratch???

I brought home how many dozen packages of BakKutTeh mix but haven't used
them yet, because even though my partner will walk a mile to eat a
specially stinky durian, he doesn't care for that medicinal smell of bak
kut teh. It's from the dong quai, right? I like the smell, but I have to
make it just for me, and it's hard to finish so many packages.

Last time I went to SouthEast Asia, I took along two suitcases, one small
one with my clothes and stuff packed inside a big, empty one. When I came
back the big one was filled from top to bottom with jars of sambal, fish
floss, shrimp floss, coconut cream, kueh-mueh, dodol, sotong, blachan,
spice packets, even curry leaves. My girlfriend called my partner and
asked him to bring a few thousand in cash to the airport in case I got
arrested and he had to bail me out. %^D

The customs guy was a nice Vietnamese, who looked at all the food, raised
one eyebrow at me, and waved me on without a word.

sq, "Bless his soul"

"DC." not@home wrote in
:

snip

Oh my goodness, you just *had* to be so cruel as to remind me of
OhLuak, huh? %^)

It had to be done...

Wait, catch only hantam one time.

I love OhLuak! The food stalls in Cuppage Road - or was it Orchard
Road? - used to sell it with this hot, slightly sour chilli sauce. I
bet one could never use the oysters in the US to make an OhLuak.

old cold storage car park? but you can find them in almost every
hawker centre from Singapore to KL.

But that cold storage car park guy's OhLuak was perfect! Always crispy
yet tender, never overcooked, oversalted, or overgarnished. Some of the
ones I had in KL were soggy and too greasy, but if you know of a good
stall tell me and I'll even consider a diversion to KL to taste.

My dad used to say the oysters must be grown in effluent for that
special taste. %^) Very mean of him, but I think he was just trying
to keep us from getting hepatitis. Or maybe he was trying to make
sure there was more for him!


I've heard of that one too as well as dried & pounded earthworms in
laksa lemak, heeheeee.... it's only dried shrimps though.

Oh, that lemak laksa. How I used to eat it by the bowl!

snip

Frankly, I prefer to eat my Batu Hum raw, but the risk of hepatitis
is so great these days, I actually turned down a plate the last time
I was in Singapore.
Shocking, I know. But I quickly rewarded myself by ordering a big
plate of CKT with the Hum.


Hwahahahaaaa... i need to remind myself of these things, now what's
the word or phrase again, KiaSu? or was it KiaSi? LOL.

Kiasu until want to si. %^)

Or maybe you're thinking Yeow Kwee. %^D

DC. (off to have my bowl of homemade BakKutTeh now ; )

Made from scratch???

I brought home how many dozen packages of BakKutTeh mix but haven't used
them yet, because even though my partner will walk a mile to eat a
specially stinky durian, he doesn't care for that medicinal smell of bak
kut teh. It's from the dong quai, right? I like the smell, but I have to
make it just for me, and it's hard to finish so many packages.

Last time I went to SouthEast Asia, I took along two suitcases, one small
one with my clothes and stuff packed inside a big, empty one. When I came
back the big one was filled from top to bottom with jars of sambal, fish
floss, shrimp floss, coconut cream, kueh-mueh, dodol, sotong, blachan,
spice packets, even curry leaves. My girlfriend called my partner and
asked him to bring a few thousand in cash to the airport in case I got
arrested and he had to bail me out. %^D

The customs guy was a nice Vietnamese, who looked at all the food, raised
one eyebrow at me, and waved me on without a word.

sq, "Bless his soul"

Dan Logcher wrote in news:41BF65C1.1090804
@comcast.net:
mroo philpott-smythe wrote:
Dan Logcher wrote in
:
mroo philpott-smythe wrote:


Those is them! Yes, we used to go picnicking by the beach and take
little buckets and trowels with us and dig up cockles from the sand.
You could find them by looking for their tiny breathing holes in the
sand. Delicious!

I used to go clam digging in Maine as a kid. We would stamp our feet
on the sand and look for the water quirking out of the breathing holes
as the foot of the clam retracted. We used to dig up bucket loads for
steaming and chowdah!

Never ate them raw, huh?

Or is raw seafood (excepting oysters, of course) an Asian thing?

Hell no.. but I was a kid then and didn't know about it. I love raw
oysters. Can't get enough sushi either.

Me either. Although, having that highly developed Southeast Asian taste
for hot food, I mix the entire lump of wasabi with a few drops of soy
sauce and get funny looks from all the waitstaff.

I knew I had crossed some kind of line when the Mexican busboy looked at
my wasabi mixture, said "Whoo!" and walked off laughing to himself!

sq "And imagine my delight in finding that the best sushi place in town
also serves amazing selection of raw oysters!"

Dan Logcher wrote in news:41BF65C1.1090804
@comcast.net:
mroo philpott-smythe wrote:
Dan Logcher wrote in
:
mroo philpott-smythe wrote:


Those is them! Yes, we used to go picnicking by the beach and take
little buckets and trowels with us and dig up cockles from the sand.
You could find them by looking for their tiny breathing holes in the
sand. Delicious!

I used to go clam digging in Maine as a kid. We would stamp our feet
on the sand and look for the water quirking out of the breathing holes
as the foot of the clam retracted. We used to dig up bucket loads for
steaming and chowdah!

Never ate them raw, huh?

Or is raw seafood (excepting oysters, of course) an Asian thing?

Hell no.. but I was a kid then and didn't know about it. I love raw
oysters. Can't get enough sushi either.

Me either. Although, having that highly developed Southeast Asian taste
for hot food, I mix the entire lump of wasabi with a few drops of soy
sauce and get funny looks from all the waitstaff.

I knew I had crossed some kind of line when the Mexican busboy looked at
my wasabi mixture, said "Whoo!" and walked off laughing to himself!

sq "And imagine my delight in finding that the best sushi place in town
also serves amazing selection of raw oysters!"

snip
Extra-sad. As we say at home, they must have been the real "thng sua
nng" poor guys, didn't know their way around in a strange land.

Organised by English gangmasters & told to do manual labour that most if not
all English people would avoid, that's the price you pay for being an
illegal immigrant i guess.

Chey, waste of good shellfish to make it vinegary and boiled tasting!

Like that, is it? %^D

Yes, that's about right.

Too bad, gotta save my money and go to Malacca for some homemade blachan
and then take the train up to Penang for the famous assam laksa!

don't really like Penang laksa that much, too sourish & boiled fish? so
funny one! got fresh prawns & fishbawls don want? must eat boiled fish??!!
you decide.

DC.